May 19, 2011 - Morning Song Farm

Zuck Bread

By | Uncategorized | No Comments

There’s plenty of zuchini bread recipes out there, this is just about as basic as you can get:


6 eggs

2 cups oil

4 cups grated zuchs

2 cups sugar

6 cups flour

4 teaspoons cinnamon

1/2 teaspoon baking powder

2 teaspoons baking soda

2 teaspoons salt

2 teaspoons vanilla

Combine everything in a bowl, mix well. Pour into greased and floured loaf pans, or use muffin tins. Bake at 350 for 1 hour if you’re using pans, and less time if you are using muffin tins. (Probably 45 mins., just keep an eye on them)

Fennel Leaf

By | Uncategorized | No Comments

There aren’t a lot of recipes floating around for fennel leaf. The flavor in the leaf isn’t as strong as in the seed (anise seed). But I love the leaf and am sharing a few uses below:

Fennel Leaf Tea:

2 tsp. fresh leaves

1 cup boiling water

1 tsp. honey

1 tsp. lime juice

Fennel Leaf Fruit Salad

Okay, this isn’t really a recipe, but more a suggestion: throw together whatever fruit you have available, then toss in some finely chopped fennel leaf and lime juice. The fennel is so sweet, it’s almost a sweetener. Not as sweet as stevia, but it has that candy/licorce taste that I love.

Barbequed Fennel Leaf

Again, not a recipe, but a cool use of the fennel leaf: place on barbeque coals when grilling either meat or veggies. The candy/licorce scent permeates the grilled food.

Other Ideas

Dice fennel leaf and toss in your salad, chop and use on top of baked fish or chicken. Place in Cuisinart with the sugar from a bread or cookie recipe, “puree”, then sift out the fennel leaf and use the flavor-infused sugar in your recipe.

Tabouli Parsley Recipe

By | Uncategorized | No Comments

Okay, I admit it. The main reason that parsley exists for me on the planet is for tabouli. I always considered the parsley on the plate as decorative. So when I tried this at a friend’s house I have to say I was surprised. Then addicted. Besides the obvious and critical component of finely chopped parsley, the core of this dish is a processed form of wheat, called bulgur. There are numerous tabouli recipes, this is just one.

Bulgur wheat dates back several thousand years. Because the wheat was dried in the sun, it resisted mold and stored well for long periods of time; making it a survival food during famine. The ancient process is still used in some parts of the Mediterranean. The fresh wheat is boiled in pots until fully cooked (this can take more than a day on some cases), then it’s spread out on rooftops to dry in the baking sun. Finally, when the moisture content is near zero, the wheat kernels are cracked into pieces and sorted by sieving into different sizes for different uses.

Today, the bulgur you buy is processed using modern methods, but the nutritional value is still that of a whole cereal grain.


1 cup raw bulgur wheat…try to find medium or course grain; fine grain is too heavy and isn’t good for Tabouli.

20 to 25 sprigs parsley; finely minced; including stems

10 large radishes, diced

1/2 cup fresh lemon or lime juice

1/4 cup California Olive Oil

1 Tablespoon salt

1/2 Teaspoon pepper

2 tomatoes, diced

2 medium onions, diced

Rinse wheat. Pour enough boiling water over it to cover by 1 inch. Let stand for half an hour, or until wheat is light and fluffy. What you are doing is rehydrating your dehydrated wheat. Drain off excess water in a colander, then squeeze with your hands to remove whatever water you can.

Mix with your chopped veggies, add lime juice, oil and spices.

I serve with warmed pita bread.

Book Now!