Tatyana’s Borscht

Delicious food traditions are held in the hearts and memories of many in our midst. “Tatyana” works in the gardening department at a hardware store. She originally is from Russia; she and her family moved to the U.S. many years ago. Gleaned from a casual conversation with this lovely lady, we gratefully share her recipe for borscht, using our beets and cabbage that are now in season. The only … Continue reading Tatyana’s Borscht

Join us for Sunday Brunch!

Join us for one or both of our upcoming Worden Farm to Table Sunday Brunches on March 19 and April 9, 11 AM to 1 PM. Chef Joey Egan has created special menus that feature the best of the seasonal organic harvest over multiple courses, including a signature cocktail, table garnishes, soup, salad, entree, coffee and dessert. Limited tickets available. Register for the Sunday Brunch now on the farm website. We look … Continue reading Join us for Sunday Brunch!

Worden Farm Field Notes: March 7, 2017

The Swallowtail Kites are back for the season. They are majestic birds that soar above the fields on wind currents. These birds are indicator species of the farm as a healthy, diverse ecosystem. It looks like we are past the point of a possible major frost. We did have patchy frost one night, which affected some early Spring plantings, but it was fairly mild. Overall, it has … Continue reading Worden Farm Field Notes: March 7, 2017

Romanesco and Cauliflower Gratin with Swiss/Gruyere Cauliflower Mornay Sauce

Henry Ford once said regarding his Model T cars that “You can have any color you want as long as it is black!” When most people think of cauliflower they think of the ubiquitous white variety but did you know that it is available in purple, orange, and green as well?  We grow and offer all of these, including white, and once we find blue … Continue reading Romanesco and Cauliflower Gratin with Swiss/Gruyere Cauliflower Mornay Sauce

Sautéed Mixed Greens over Cured Tomatoes

This really is two easy recipes: one is for sautéed mixed greens, and the other is for cured tomatoes. Put them together, and it’s a perfect match. We grow many varieties of greens, and just about all of them work well here. The tomatoes in this recipe are best if they are Romas, but slicer, grape, or cherry tomatoes also will work well. Just use what’s in season, … Continue reading Sautéed Mixed Greens over Cured Tomatoes

Cauliflower and Clam Chowder (Dairy and Gluten-free)

Cauliflower isn’t only for roasting or crudité platters; it’s also great for soups: chunky, rustic soups, or creamy, more refined soups.  This soup is a little of both, and made in the style of a New England clam chowder but that is where the similarity ends.  We replaced the potatoes and cream, yes cream, with our cauliflower, so as much as we like a classic … Continue reading Cauliflower and Clam Chowder (Dairy and Gluten-free)