admine9519, Author at Morning Song Farm - Page 13 of 44

Apr 11
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Farm Cheese Making Day April 20

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Come on out to Morning Song Farm’s beginning cheese making class! Come visit the farm that feeds you and learn something new! We’ll focus April 20th’s class on a few of the fun and easy cheeses that will easily turn you into a cheese maker! Impress your friends with cheesy gifts and try out a fun and different hobby that brings dividends of appreciation. You may find that you’ll discover a passion for cheese as we have here at Morning Song Farm. It’s easier than you’d ever think!
Follow along with handouts and easy to follow recipes so that your success is insured when you repeat the steps at home. We’ll talk about which milk to use, cultures, and why certified organic milk isn’t always your best choice. We’ll make two or three different cheeses; Garlic Ricotta, Herbed Queso Fresca, Fromage Blanc, Paneer, Feta and Neufchatel cream cheese are among those we choose to make and sample during the class. 
Class starts at 9:00. Arrive 15 minutes early if you’d like, to sample herbed cheeses as well as our just churned butter and freshly milled-macadamia muffins. Warm up with hot coffee or tea while meeting your fellow cheese loving adventurers! Get a chance to meet the farm’s beautiful Nigerian dairy goats, and pet our yearlings and adults. Bring a crunchy granola bar or two and you’ll be everyone’s best friend, especially Carl The Herd Leader who eats anything but really gets excited if it’s crunchy.
Tuition: $65 per class per person. Payment and reservations can be made by a quick email here: csa@morningsongfarm.com, if you have a CSA account with Morning Song Farm, or make your reservation and payment here on Meetup if you are not a CSA member. Please, no impromteau arrivals. The class size is limited for a reason, so we need to have firm reservations. Our barn is now heated, but do come with a sweater just in case. The pathway to the barn is rough and unpaved, so stash the stilettos or dress shoes; and opt for sneakers or boots for your cheese making day.
Apr 02
0

Sauteed Fennel and Honeyed Kumquats with Basmati Rice

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kumquats and honey

This is a great recipe to introduce yourself to the pleasures of both cooked kumquats (which, incidentally will fill your kitchen with the other-worldly aroma of simmering kumquats) and sauteed, freshly harvested young fennel leaf. Combined, they make a lovely stir fry with a little wilted spinach over a nice basmati rice.

Young leafy fennel and butter

To do: I cut a handful of kumquats longwise, and flicked out the seeds. Toss kumquats in the smallest pan you have, add water and a quarter cup of honey. If you have honey on the shelf that has crystalized, here’s a good use for it. I cook down the kumquats until the liquid has thickened somewhat. Leave the pan uncovered, and as the liquid reduces; you’ll enjoy a little “aroma therapy”:)

Finished Product

I sliced the tender stems and leafy green of the fennel and sauteed with a bit of butter until the fennel leaf is tender, and then set aside. This doesn’t take long, the fennel today is VERY young and tender.

I steamed my Basmati in a rice cooker, and then let sit until needed. Add a handful of your baby spinach if you like to your fennel, turn heat back on if you choose to add spinach, and saute until the spinach is wilted, no more than a minute.  Finally, wisk the three pans together; kumquats, fennel and rice add salt to taste; serve immediately or chill and serve as a rice salad.

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