Ingredients: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.
Such an easy way to save herbs and have them ready for your use at a moment’s notice. Combine herbs and butter in a cuisinart and puree. Place in plastic wrap and roll into a log. Chill, and then cut off what you need when you need it!
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
First off, making your own coconut shreds is a real money saver, and you’ll be guaranteeing a much fresher product. Just open a store bought coconut, and shred; either with a carrot grater or with a Cuisinart. I’ve done it both ways. I then thinly spread my coconut on a cookie sheet and dry in a warm oven. Don’t cook to the point that the nut meats turn brown. This may seem like a lot of extra effort, but you sure get a lot of coconut shreds for the price of one fruit. I store in a glass jar and use in dessert recipes, top smoothies and scatter in salads.
If you want to make your own butter for this recipe:
(If you want to try making your own butter as we do here on the farm, choose an organic heavy cream (don’t use non organic grocery store cow-milk cream because conventional producers now almost certainly have numerous ingredients besides just cream–but don’t take my word for it; check out the label! Shocking! ). We use a basic Kitchen Aid stand-alone mixer. Just dump in your cream and turn to medium speed. It only takes a few minutes to make butter. That’s it. Drain off the butter milk (saving for use in another recipe if you like).
Ingredients:
1 cup unsalted butter, softened
1/3 cup light brown sugar
2 cups all purpose whole wheat flour (or altnerative flour if that suits you)
Grated zest of 1 lime
1/2 cup of your shredded dried coconut
1/4 tsp salt
1 1/4 cups granulated sugar
1 TBsp cornstarch
1 Tsp baking powder
4 organic eggs
3/4 cup fresh lime juice
Powdered sugar for dusting
Heat oven to 350 degrees. Line a 9×13 inch baking dish with aluminum foil. Beat butter and brown sugar until fluffy. Add flour, half of the lime zest, coconut and half of the salt until dough just holds together. Press into pan and prick with fork. Bake until JUST golden, 20-25 minutes. Don’t over bake!
In the mixer, combine the granulated sugar, cornstarch, baking powder, asnd remaining lime zest and salt. Add eggs and lime juice. Pour into the crust. Bake for 20-25 minutes. Cool and then refrigerte until set, 2 hours. Cut into bars and dust with powdered sugar and lime zest.
