Believe it or not, Florida does get cold, and when it does we make soup! Here is a fave; vegan dandelion and lentil soup with tomatoes. Warm, delicious, nutritious, and VERY easy to make! Dandelion greens are slightly bitter so we add sweet diced tomatoes for some balance. Preparation Time: 30 minutes Cooking Time: 30 minutes Serves: 6 as main dish Ingredients: 3 cups of … Continue reading Dandelion and Lentil Soup with Tomato
We love arugula’s peppery flavor, and rather than having it just in salads we try all kinds of ways to enjoy it. Sometimes it’s hard to think of other ways to enjoy a particular ingredient, but one way is to consider what goes well with it and then try using those same ingredients in a totally different type of dish. For example, arugula is often paired … Continue reading Arugula and Goat Cheese Pizza with Red Onion and Mushrooms
Minestrone is like chicken soup, in that if you ask 10 cooks how to make it, you will get 10 different recipes. But it does have a few common ingredients: beans, onions, celery, carrots, rice or pasta, vegetable stock, and fresh or canned tomatoes. It can be, but is not usually, made with meat and/or meat-based stock like chicken stock. Our version of minestrone is vegetarian and … Continue reading Vegetarian Minestrone with Mizuna
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
Worden Farm to Table 