Worden Farm Kimchee

Many thanks to Chef Instructors Jenna Hartmann, Jason Osborne, and the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe! Main Ingredients 1 each             Worden Farm Napa Cabbage 1 each             Worden Farm Bok Choy 1 each             Worden Farm Carrot, Thinly Sliced 1 each             Worden Farm Kohlrabi 5 each             Worden Farm Spring Onions 2 … Continue reading Worden Farm Kimchee

Chilled Kohlrabi Soup with Herb Puree and White Turnip & Collard Green Crisps

Kohlrabi has a mild sweetness that shines in this recipe. This elegant chilled soup, created by the Charlotte Technical College Culinary Arts Program, elevates one of our favorite under-appreciated vegetables to new heights. Cheers, to the mighty kohlrabi! Vegan Version Yield: 1 Quart Ingredients: 2 TBSP                        Olive Oil 4oz                              Sweet Onions, Julienne 1 tsp                           … Continue reading Chilled Kohlrabi Soup with Herb Puree and White Turnip & Collard Green Crisps

Three Cabbage Cousins Slaw with Pecans, Dates, and Vegan Tahini Dressing

Napa Cabbage, Kina Savoy, and Bok Choy are all in the Cabbage family — they are like cabbage cousins. This recipe can be made with other Cabbage family greens, such as Kale, or Tatsoi. Cabbage family crops are known for being health-promoting. If you’re new to Cabbage family crops in your diet, you may be pleasantly surprised by their light sweetness and craveworthiness. A mixture … Continue reading Three Cabbage Cousins Slaw with Pecans, Dates, and Vegan Tahini Dressing

Roasted Butternut Squash Soup with Spicy Kale & White Turnips

Many thanks to Chef Instructors Ron Westrom and Jason Osborne and the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe! Yield: 2 Quart Ingredients: 4 TBSP                        Olive Oil ½ TBSP                       Ginger, Fresh, Minced ½ TBSP                       Garlic, Fresh Minced 1 ea                             Jalapeno, Fresh, Minced ½ Cup                         Onions, Fresh Minced 1 Cup                          White Turnip, with leafs, Small dice … Continue reading Roasted Butternut Squash Soup with Spicy Kale & White Turnips

Stir Fry Eggplant & Summer Squash Lettuce Wraps

This quick recipe is hearty without being heavy. The flavors strike a satisfying balance of sweet and savory. The textures contrast nicely between the delicate lettuce leaves and the substantial chew of the squash, eggplant, and other fillings. It’s a perfect dish for casual weekend parties, or for an easy but interesting weeknight dinner. Ingredients: 4-6 ea             Lettuce Leaves (Any variety) 1 oz                 Sesame … Continue reading Stir Fry Eggplant & Summer Squash Lettuce Wraps

Sauteed Beet Greens with Orange Muscat Champagne Vinegar and Greek Feta

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

Lacto-fermented Cucumber Pickles

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