CSA stands for community supported agriculture, and that’s what we do here at Worden Farm. We love connecting directly with members of the community who appreciate the work we do as stewards of our farmland. It is an honor to be given the important responsibility of growing healthy food for them. You can be a member of Worden Farm for the coming season. Sign-ups are happening now. … Continue reading CSA Sign Ups are Happening Now
Here is a delicious stew for you. It matches up our organic carrots, celery, and leeks with Moroccan spices: dried lemon, cinnamon, cumin, garlic, and cloves. When the spices hit the hot oil in the pot you will feel transported. Exotic and intoxicating aromas will fill your kitchen! The dried lemon gives the stew a wonderful hint of lemon and lime, but if you can’t find it locally simply … Continue reading Moroccan-style Carrot, Celery, and Leek Stew with Chick Peas, Kalamata Olives, and Dried Lemon
Did you know that beet greens are not only edible, they are delicious and very healthy? Saute them briefly in a little extra virgin olive oil, kosher salt, and black pepper, dress them in your favorite vinaigrette; we have a couple favorites, tarragon, and orange muscat champagne vinaigrettes to name two. Add some Greek feta for even more tang! Preparation Time: 15 minutes Cooking Time: 5 minutes Serves: … Continue reading Sauteed Beet Greens with Orange Muscat Champagne Vinegar and Greek Feta
Our cucumbers are plentiful now but because Summer is quickly approaching they won’t be for long. Lacto-fermentation is a tried and tested way of preserving in-season veggies for later use, and requires no pasteurization. Preparation Time: 30 minutes Lacto-fermentation Time: 30 – 60 days Note: The length of time will depend entirely on the level of sourness you like in your pickles. Yields: 1 half-gallon (here) … Continue reading Lacto-fermented Cucumber Pickles
French onion soup is a heart-warming, rustic soup that’s great on cold winter days. But because it has a lightness to it, and isn’t thick like a stew, it’s even better for those busy cool spring days, to warm you up but not slow you down, as you enjoy the sunshine, new growth, and brisk breeze. Preparation Time: 15 minutes Cooking Time: 1 hour Yields: 2 quarts Ingredients: 6 … Continue reading French Onion Soup
We always prepare hearty farm team meals that feature our organic vegetables and this week, we made a special meal to mark the end of the CSA season. We prepared a mixed greens and veggie salad with roselle hibiscus vinaigrette, an assortment of lacto-fermented and pickled veggies (watermelon radishes, red beets and Spring onions, takuan-style daikon radishes, carrots and cauliflower, green beans, and okra), a refreshing gazpacho, … Continue reading Dutch Chocolate Beet Cake, Topped with Special Triple Cream Frosting, with Toasted Fresh Coconut
Indian food is very aromatic and this dish uses “Panch Phoron”, a classic spice mix of fenugreek, fennel, black mustard, cumin, and nigella seeds. The spicy and aromatic mixture of seeds may be used whole or ground. Our globe eggplants, carrots, and green beans are abundant now, so we are using them in this recipe. We added carrots for their sweetness, to balance the spiciness of this exotic and … Continue reading Roasted Vegetables with Mustard Oil and Indian Five Spice (Panch Phoron)
