Stir Fry Eggplant Relish with Scallions, Cilantro & Cucumber 

The roasted and sautéed eggplant in this recipe has a satisfying texture, and the flavors are zingy and mouth-awakening. Many thanks to Chef Jason Osborne and the CTC Student Chefs for creating and preparing this wonderful recipe for this week’s demo sample at Worden Farm! 1 TBSP Sesame Oil 1 tsp Ginger, peeled, Minced 1 tsp Garlic, peeled, Minced 1 TBSP Spring Onions, Diced 1 … Continue reading Stir Fry Eggplant Relish with Scallions, Cilantro & Cucumber 

Sautéed Escarole with Kohlrabi and White Beans   

Escarole looks like lettuce, but the flavor is much deeper and the leaves hold up better to cooking. The escarole is delicious here, but if you don’t have any available, almost any other flavorful leafy greens can work well in this recipe as a companion to the kohlrabi and white beans. 3 tablespoons extra virgin olive oil 4 garlic cloves, coarsely chopped 2 onions, cut in … Continue reading Sautéed Escarole with Kohlrabi and White Beans   

Roasted Cherry Tomato, Spring Onion, and Pine Nut Chutney

Who doesn’t love a great chutney? Chutney (“chatni” in Sindi) is originally from India, and is the name given to a wide variety of sauces that were originally made in Indian homes but now made commercially worldwide.  Go to most any supermarket, grocery store, or farmer’s market and you will find them but pasteurized and filled with tons of sugar and vinegar (for preservation). In … Continue reading Roasted Cherry Tomato, Spring Onion, and Pine Nut Chutney

Green Beans with Stewed Diced Tomatoes, Tatsoi, and Scotch Bonnet Pepper

Green beans with stewed tomatoes is a staple on most Southern tables. In this recipe, we change it up a bit and add one of our Scotch bonnet peppers (whole) to the pot for a few minutes to give it more flavor and just a tad bit of heat. (Don’t worry, we remove it just before we add the tatsoi to finish the dish.)  Scotch bonnets … Continue reading Green Beans with Stewed Diced Tomatoes, Tatsoi, and Scotch Bonnet Pepper

Kale, Cabbage, and Leek Slaw with Orange Sesame Vinaigrette

A mixture of fresh vegetables and well-balanced vinaigrette is key to this recipe. Many thanks to Chef Instructor Ron Westrom and the students in the Charlotte Technical College Culinary Arts Program for creating and preparing this delicious vegetable slaw for Worden Farm members.   Yield: (2) ½ cup portions Ingredients: 1 Cup Worden Farm Organic Cabbage, Sliced Thinly 1 Cup Worden Farm Organic Kale, Sliced Thinly … Continue reading Kale, Cabbage, and Leek Slaw with Orange Sesame Vinaigrette

Lacto-fermented Cabbage, Red Beet, and Carrot Sauerkraut

Lacto-fermentation seems to be the rage these days and it’s about time since humans have been preserving vegetables this way for millenia. The term “lacto” refers to lactobacillus, a strain of bacteria common on the skin of most produce, especially those that grow close to the ground.  Without getting into a lot of scientific detail, the bacteria convert sugars to lactic acid which then acts as a … Continue reading Lacto-fermented Cabbage, Red Beet, and Carrot Sauerkraut

“Are You Sure There Is No Meat In This!?!” Stuffed Cabbage Rolls

Stuffed cabbage rolls, despite a vegetable-specific name, are usually all about umami; rich tomato sauce and lots of meat filling. Our recipe is vegetarian but we try to stay true to this tradition by using a filling that is rich with roasted veggies, barley cooked with mushrooms and mushroom stock made from rehydrating umami-rich dried mushrooms, and a rich, thick red sauce made with caramelized onions … Continue reading “Are You Sure There Is No Meat In This!?!” Stuffed Cabbage Rolls