Chilled Celery and Leek Soup

As the weather heats up, here is another wonderful and delicious chilled soup, using our celery, leeks, and Spring onions.  You can enjoy this soup warm, but we love it chilled on warmer days. Preparation Time:  30 minutes Cooking Time:  30 minutes Serves:  8 (8 oz portion) or 4 (16 oz portion) INGREDIENTS: 5 cups diced celery (1 bunch) 3 cups diced leeks, white and light green parts only (3 small … Continue reading Chilled Celery and Leek Soup

Curried Curly Endive Soup with Romanesco

Many thanks to Chef Instructor Jason Osborne and the student chefs at Charlotte Technical College for creating and preparing this delicious recipe for our farm members! Ingredients: 4 TBSP Olive Oil ½ TBSP Ginger, Fresh, Minced ½ TBSP Garlic, Fresh Minced 2 each Scallions, Sliced 1 ea Jalapeno, Minced ½ Cup Worden Farm Yellow Onions, Fresh Minced 2 each Worden Farm Carrots, small dice 1 … Continue reading Curried Curly Endive Soup with Romanesco

Sandwich Pickles

Crisp cucumber pickles on a sandwich give a nice crunch and flavor burst. The cucumbers in this recipe are cold pickled so, with the exception of adding the boiling hot brine to each jar filled with sliced cucumbers, dill, garlic, and pickling spices, there is no cooking involved.  Once the jars are capped and cooled we store them in the fridge for up to 30 days. … Continue reading Sandwich Pickles

Cherry Tomato Vinaigrette

One of the many ways we enjoy our cherry tomatoes when we want something a little more unique is to make them the featured ingredient in a vinaigrette, a very colorful, sweet yet tangy one, that we think you will enjoy as well.  You won’t need a lot for this recipe.  Just a cup will do.  We use both our red and Sungold varieties, and … Continue reading Cherry Tomato Vinaigrette

Worden Farm Field Notes: April 11, 2017

A much-needed rain last week gave the fields a good soaking and greened up the landscape. The Spring flowers are now full of nectar, because they are well hydrated. The honeybees are happily drinking nectar and pollinating the flowers in our biostrip plantings. Our baby calves are growing well. They seem to like the cool mornings that we have had lately. They are bright-eyed and … Continue reading Worden Farm Field Notes: April 11, 2017

Chimichurri Many Ways

Summer is fast approaching, and that means grilling.  One of our favorite condiments or sauces to put on grilled veggies is chimichurri, a traditional Argentinian sauce made with parsley, garlic, extra virgin olive oil, red pepper flakes, salt, and black pepper.  There are many other variations that include oregano, rosemary, lemon zest, and even sun-dried tomatoes for a red version. Classic green chimichurri with parsley, garlic, … Continue reading Chimichurri Many Ways

Caramelized Spring Onion and Roasted Tomato Herbed Galette with Greek Feta

Most of us in the U.S. have had sweet galettes with fruit-based fillings but we are going the savory route with this recipe.  We use caramelized Spring onions as the base filling and top them with oven roasted Roma tomatoes and Feta cheese.  We also add garlic, basil, and oregano to the half all purpose and whole wheat (both organic) dough to give the hearty … Continue reading Caramelized Spring Onion and Roasted Tomato Herbed Galette with Greek Feta