Uncategorized Archives - Page 34 of 43 - Morning Song Farm
This is s
o easy, it’s almost not a “recipe,” but I love the scent of dill and enjoy this concoction regularly. Throw your dill (cutting off the coarsest stems if there are any) into a Vitamix or other powerful blender (or you can you a Cuisinart). Toss in a clove or two of garlic, a dash of Tabasco or a pinch of ground hot pepper, and a cup or so of plain yogart. Hit puree, pour into serving dish and enjoy.
sheering in the morning. If you’ve never seen this done, we think it’s worth the trip alone.
Eric Jones, an OC subscriber, has kindly forwarded this kumquat recipe for our pleasure:
4 kumquats, halved and seeded
3 teaspoons rosemary-kumquat simple syrup (recipe follows)
1 sprig of rosemary
1/2 kumquat, candied (see simple syrup recipe)
2.5 oz. gin
1.5 oz. dry vermouth
ice
In lthe bottom of a cocktail shaker, muddle the kumquat halves with the simple syrup and vermouth. Add the gin and ice. Shake until the shaker is so cold you can hardly stand it. Pour into a chilled cocktail glass. And ice if desired or serve martini style. Garnish with a sprig of rosemary and a candied kumquat half.
rosemary-Kumquat Simple Syrup
Makes 1/4 cup (about enough for 2 drinks)
2 T light brown sugar
1/4 cup water
1 rosemary sprig, roughly chopped
2 kumquat halves
In a small,heavy saucepan, combinel the brown sugar and the water. Stir until the sugar has just dissolved. Add the rosemary and kumquat halves. Simmer over medium-low heat for about 10 minutes. Keep a close eye on the lsyrup so it does not over-cook. Stir occasionally to keep the syrup from burning. Remove from heat. (If you would like to strain the syrup, do so after the kumquats have been removed from the pan and do not wait utnil the syrup is cool.)
Remove the kumquat halves. Using a sharp paring knife, cut a small slit across the cut edge of the kumquat halves (this is so you can place it on the edge of your cocktail glass.) Mound the extra brown sugar on the top of the kumquat halves and allow to sit for at least 10 minutes.
Enjoy.
We are excited about the upcoming Farm Day, Saturday, April 30th. We’ve scheduled our annual llama sheering on that morning, so if you’ve never seen a sheering, it’s worth the trip! We still don’t have baby goats, but expect we will be then, I’ll keep you posted here. And our baby chicks are growing everyday–they get so much attention they are gentle and fun to interface with.
As always, if you could shoot me an email that you are coming so we can worry about parking if need be, that’s always a help. Usually only a few people attend, so it’s not a problem. But every now and then we have an unusual attendance and need to be prepared. Directions are here on this blog, from a week ago….
