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We love this refreshing, colorful tea made with Roselle hibiscus calyxes, which are the base of the actual flower. The tea from this plant is known as “Jamaica” in Mexico, and “Sorrel” in Jamaica. Cooking Time: 20 minutes Yield: 1 gallon of finished tea Ingredients: 12-18 fresh hibiscus calyxes, washed, seed pod removed 1/3 cup organic raw cane sugar (optional) 1 gallon water Sprigs of fresh … Continue reading Roselle Hibiscus Tea
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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
This recipe uses organic Florida avocado, jalapeño, and limes. Florida avocados have a milder flavor compared to the smaller Haas avocados. Preparation Time: 20-25 minutes Serving Size: 4-6 cups Ingredients: 1-2 large Florida avocados You may also use Haas avocados but they’re much smaller so you will need 6 of them to replace the two Florida avocados. 2-3 jalapenos diced (destem, leave all seeds and … Continue reading Florida Avocado Guacamole
Classic hummus does not include any greens but the dish so easily lends itself to using greens like the organic Italian kale from our farm. It’s super healthy and super delicious! Preparation Time: 45 minutes Cooking Time: 10 minutes Serving: 3-4 cups (will depend on the amount of kale you use) Ingredients: 1 large bunch or Italian kale or Tuscan black kale, washed, patted dry, de-ribbed … Continue reading Tuscan Black Kale and White Bean Hummus
The best salads are ones that have the freshest ingredients, layers of flavor, a variety of textures, and since we eat with our eyes first, lots of vibrant colors. This salad made with a variety of organic produce from our farm checks every box. Peppery, sweet, crisp, and herbaceous baby arugula, romaine, red lettuce, red kale and mizuna. Crisp cucumber slices, sweet and colorful Sungold cherry tomatoes … Continue reading Mixed Baby Greens Salad with Sherry Vinaigrette
While not as popular in most of the U.S. as the more traditional bread stuffing, rice stuffing does have its followers in the Southeast because of the major rice growing areas in Georgia, South Carolina, Texas, and Louisiana. It’s also gluten-free. We love the nuttiness of brown rice so chose that over white rice. Our stuffing is made much like bread stuffing in that it … Continue reading Brown Rice Stuffing
Butterkin squash may look like baby pumpkins inside and out but they’re really a variety all their own. They are a winter squash that tastes closer to acorn squash or butternut squash than pumpkin. Roast them in the oven with a little butter, brown sugar, sage, salt, and pepper. It’s amazing! Preparation Time: 15 minutes Cooking Time: 35 – 45 minutes (until fork tender) Serves: … Continue reading Roasted Butterkin Squash and Sage Puree
Worden Farm to Table 