Zucchini is a versatile vegetable and is a type of summer squash. It is excellent raw in salads, marinated, grilled, stir fried, sautéed, stuffed and baked, and diced or pureed for soups. Adaptable Zucchini Bread This recipe is a favorite at Worden Farm. It has worked well with every variation we can conjure, from substituting ripe bananas for half of the zucchini, adding chopped apples and walnuts, or grating fresh ginger and zesting … Continue reading Zucchini
We farm in Florida, but we love food from all over the world. Korean-style Scallion and Veggie Pancakes are delicious, healthy, and easy to make. This recipe uses scallions, carrots, and red bell pepper, but you can use any vegetable of your choice, as long as they are somewhat flat. For example, using large or even small broccoli or cauliflower florets will result in very uneven … Continue reading Korean-style Scallion and Veggie Pancakes
Our freshly-harvested fennel has fragrant, feathery tops. This is a favorite salad that uses the entire fennel bulb with stalks and leaves. It has a bit of a Japanese twist with the cabbage, daikon radish and miso vinaigrette. The flavors really complement each other, and the colors combine beautifully. You can use any vinaigrette of your choice, but give the miso vinaigrette a try. Preparation Time: … Continue reading Fennel, Baby Red Cabbage, and Daikon Radish Salad with Miso-Ginger Vinaigrette
Treat yourself to delicate squash blossoms and scallions tempura. When paired with tempura sauce, it’s a perfect light appetizer. To spice it up, we’ve added a little wasabi paste to the tempura batter. To turn it into a light entree, add fried shrimp. Preparation Time: 25 min Cooking Time: 2-3 min Serves: 2 Ingredients: 6 (or more) squash blossoms 3 (or more) spring onions, cut … Continue reading Squash Blossom and Scallion Wasabi Tempura with Tempura Sauce
A few weeks ago one of our customers at the downtown Sarasota Farmer’s Market came up to Chris to welcome him back to the market after the summer hiatus. Chris was standing near the table of eggplants (globe, Asian, purple, and Sicilian). Our customer saw the Sicilian eggplants and mentioned that they reminded her of her Sicilian grandmother’s cooking and in particular, stuffed Sicilian eggplant. … Continue reading Stuffed Sicilian Eggplant
Our green beans are in season and plentiful now. However, they do best in warm weather, so in a few months with cooler temperatures, they won’t be as abundant. Pickling and canning several jars now, while they are in peak season, is a great way to ensure that you can enjoy them later when they are no longer available fresh. Preparation Time: 30 minutes Cooking Time: … Continue reading Pickled Green Beans
Sticky post
If you’re looking for a healthy party pleaser for your Thanksgiving celebration, look no further. Try this classic baba ganoush using our organic Asian eggplant and mint. We have it paired with whole wheat tandoori naan or Indian flatbread. It’s like pita bread without the pocket and is traditionally made with yogurt. Preparation Time: 30 minutes Cooking Time: 15 minutes Servings: 4 cups Ingredients: 3-4 large … Continue reading Asian Eggplant and Mint Baba Ganoush
Worden Farm to Table 