Ingredients:

Directions:

Steam carrots until tender and drain.
Return carrots to pot.
Add herbs and gently toss.
Cook on medium-low heat for about 5 minutes or untilo carrots are glazed.

The fun thing about the little bouquets of herbs you’ll find in your shares this week; is you can toss the whole thing into a soup or stew with nothing but a quick rinse beforehand. Tie with a piece of kitchen twine. By keeping the herbs together in this fashion, it’s super easy to remove them before serving.

Another nice flush of mulberries to harvest this week off of the few trees that are producing. You’ll only get a “taste” of these amazing and rare berries; we’ve added our neighbor’s organic blueberries to the clamshells as a combination. We can’t wait until next year, when 100 or so young mulberry trees should be more productive. For now, we only have enough for “taste tests!”

It looks like our sapote trees may have a decent harvest this coming year, and our loquats may be ready to pick next week. Blackberries are just starting to come in! I’m guessing we’ll have enough to send out in boxes in a couple weeks.

Sara has combined a little of this and a little of that into a bunch of tender herbs, and suggests trying your hand at herb butter, see the recipe she suggests above.

My current addiction, herbed kale chips are in our recipes this week. I know dehydrated kale sounds a little iffy, but you just have to try these chips! I can eat a whole head of kale a day, better than popcorn, packed with nutritional value, and something different. Making a puree with herbs and olive oil which is then kneaded into the kale leaf to break down its fiber is a new variation!

We’re just starting to harvest zuchs; you may enjoy the zuchini bread recipe this week as much as we do! The whole crew starts each morning with coffee, tea and something to nibble on; zuchini bread with our farm’s goat butter is the perfect offering to start the day!

Join us May 19, 2012 between 11:00 a.m. and 1:30 for our CSA cooking class being held in Santa Ana.
Learn how to maximize your weekly basket in a number of ways with Farmer donna and Master Food Preserver Delilah snell of The Road Less Traveled. Prepare lunch made from the bounty of Morning song Farm while understanding how to make creative meaqls and bases for other dishes. Workshop ends with lunch, recipes included.

Limited seats * call to RSVP: 714-836-8727

Cost: $15 per person for CSA members, $25 for non CSA members

•  One bunch of celery, cut into pieces
• 1 starch potato such as Russet
• 2 Tbsp. unsalted butter
• 1 medium onion, chopped
• 3 cloves garlic, crushed
• 1/2 cup dry white wine
• 1 quart veggie stock
• Seasalt to taste
• dash of hot sauce
• ground white pepper, to taste