Baby Greens Soup with Coconut Milk, Sweet Curry, and Tamarind

We call this soup “baby greens” because we’ve tried using spinach and arugula, baby bok choy and spinach, mizuna and baby bok choy, and while the final flavors for each version were somewhat different from each, they were all very delicious. You could almost have a “make your own soup” kind of dinner, or you can put all of your favorite baby greens in and enjoy … Continue reading Baby Greens Soup with Coconut Milk, Sweet Curry, and Tamarind

Escarole Wrapped Organic Vegetable Stir Fry with Habanero Shrimp Broth and Bok Choy Kim Chee

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

Celery Leaf and Asian Pear Sweet and Savory Sauce with Organic Peanut Butter

When most people think of dishes with celery, they envision the stalks, but the leaves are also not only edible but delicious. We use them in salads, soups, or in sauces like this sweet and savory sauce recipe. This recipe has an Asian twist to it, with Asian pear and sesame seed oil. For other cuisine versions, you can replace the Asian pear and oil with different … Continue reading Celery Leaf and Asian Pear Sweet and Savory Sauce with Organic Peanut Butter

Escarole, Scallions and Salmon in Miso Dashi Broth

The Mediterranean meets the Far East in this recipe for escarole and scallions.  We poached a filet of salmon in water, white miso paste, dried kombu seaweed, and scallions creating a salmon dashi broth.  Once the salmon is fully poached we remove the salmon, strain the poaching liquid, add chopped fresh escarole and sliced scallions, and cook them briefly. We got this salmon from Maralee McGowen, owner … Continue reading Escarole, Scallions and Salmon in Miso Dashi Broth

Baby Bok Choy and Shiitake Mushrooms in Oyster Sauce

We harvest bok choy at various stages of development; mature and baby (a couple weeks old).  Baby bok choy is far more delicate in flavor and texture than in its mature stage but is still robust enough to cook in braises, stews, or stir-fry…just put them in later rather than earlier. Note:  Stir-frying is a high heat, short cooking time technique that does not “cook” … Continue reading Baby Bok Choy and Shiitake Mushrooms in Oyster Sauce

Stir-fried Bok Choy with Black Bean and Garlic Sauce

The weather in South Florida this time of year is perfect for growing bok choy, a winter hardy, mildly flavored, type of Chinese cabbage. As a member of the cabbage family, bok choy has the great nutritional properties of cruciferous vegetables. Bok choy is delicious raw, and it also is often cooked in dishes like stir-fry, which is what we chose to do here. Because of its … Continue reading Stir-fried Bok Choy with Black Bean and Garlic Sauce

Full Moon Salad

We created this salad on the December full moon. This uses similar ingredients as in the fresh toppings in Posole, which is a classic Mexican soup that we love. Instead of the traditional radishes and green cabbage, we use turnips and bok choy. Posole often is served on special occasions, and a full moon in December is cause for celebration, bringing in a little more light when the days … Continue reading Full Moon Salad