We put so much dill in the bunches we provide our CSA and farmer’s market customers that we often get the question “what can I do with all this dill?” Here is one great way to use the entire bunch but be forewarned. After you try this dill and almond pesto you may end up wanting to get more than just one bunch of dill. … Continue reading Dill and Almond Pesto with Meyer Lemon Juice
This is the winning recipe from yesterday’s Worden Farm – Charlotte Technical Center Student Chef Veggie Box Challenge. Congratulations to Student Chef Daniel Ulmaniec! Shrimp Broth 1 lbs Shrimp Shells 6oz Carrots 4oz Onions 2oz Celery 4oz Roma Tomatoes 1oz Tomato Paste As needed Olive Oil ½ cup White Wine 3qts Water … Continue reading Escarole Wrapped Organic Vegetable Stir Fry with Habanero Shrimp Broth and Bok Choy Kim Chee
One of our favorite root veggies is beets! We love them raw in salads, pickled, roasted, even in desserts. Glazed beets are often associated as a sweet side dish but this recipe tips the scale to where it may be used in either savory and sweet dishes. The best comparison we can make is cranberry sauce, and that’s because of the addition of Florida sour … Continue reading Glazed Beets with Florida Sour Orange Juice and Honey, Candied Ginger and Orange Peel
Apricot glaze was the inspiration for this glaze. This glaze uses our sweet peppers. The orange variety are so close to that of apricots, and while the peppers are not as sweet as apricots they are sweet, hence the name, and they are not spicy at all. We use this variety of pepper when it is ripe, therefore it will not taste as “vegetal” as … Continue reading Sweet Pepper Glaze
When you know you want to eat your greens, but you also want comfort food… Grits and greens casserole makes for an anytime satisfying meal. Breakfast, lunch, dinner, or snack. Side dish or entree. Hot, room temperature, or cold. Always great, and easy to make. Try it! 3 ¼ cups of rice milk or whole milk 1 cup Bob’s Red Mill organic corn grits 2T … Continue reading Grits and Greens Casserole with Tabasco Sauce
Fennel is fantastic cooked, when its texture softens and its anise flavor becomes mellow and sweet. One common and delicious way to cook fennel is to simply sauté it with white wine and butter. Here, we switch up and put a Mediterranean twist on cooking fennel in wine, with red wine, along with a few complementary-flavored ingredients (our fresh onions, our canned stewed tomatoes and anchovy fillets), and charred veggies to further boost the robust … Continue reading Red Wine Braised Fennel and Onions with Stewed Tomatoes, Capers and Anchovies
If you eat lots of fresh vegetables, then your fridge often gets full and finding space can be a challenge. Kale is a great vegetable, and we love to eat it lots of different ways. But it is fluffy and can be a fridge space hog, and sometimes, we just need to make room for the celery and kohlrabi. This pesto recipe is delicious, and it reduces kale’s refrigerator real … Continue reading Green Kale Pesto with Cranberries and Walnuts
Worden Farm to Table 