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
This marinated radish recipe is quick, easy and delicious. Add the marinated radishes to your favorite salads or eat them just as they are. Preparation Time: 30 minutes Marinating Time: 1 hour minimum or up to 12 hours Ingredients: 3 medium to large watermelon radishes 6 red salad radishes 6 French breakfast radishes 2 cups chilled sour orange juice* 1/4 cup extra virgin olive oil Kosher … Continue reading Sour Orange Marinated Radishes
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
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
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We love the combination of kale and beets. The sweetness of the kale with the earthiness of the beets creates a delicious balance. This recipe uses raw shredded beets and also the beet greens, plus some celery for crunch and pecans for a great finish. The vinaigrette is an updated tangerine and balsamic version of a classic honey mustard dressing. 1 bunch of green kale washed, de-stemmed … Continue reading Kale and Beet Salad with Tangerine Balsamic Vinaigrette
We at Worden Farm have worked for many years with the Culinary Arts Program at the Charlotte Technical College, helping to educate student chefs about farm-fresh vegetables. The chefs will be at Worden Farm this Wednesday afternoon, demonstrating and sampling this Florida cuisine recipe, which uses many vegetables that currently are being harvested in abundance at Worden Farm. Many thanks to Chef Instructors Ron Westrom and Jason … Continue reading Wilted Endive Salad with Warm Fennel Vinaigrette
Tomato pies are a traditional Southern delight. Lots of the recipes out there tend to be heavy in calories and labor intensive. Our Worden Farm version is lighter and can be prepared in much less time. It is delicious, and healthy, and happens also to be vegan. This is perfect for a potluck, and presents beautifully. Serve either as an entree in large squares, or … Continue reading New Year’s Resolution Tomato Tart
Worden Farm to Table 