Morningsun Herb Farm

Black Bean Hummus with Chipotles and Rosemary

1 cup dried black beans    2 large dried chipotle chilies

2 cups vegetable or chicken stock    6 cloves garlic, mashed

1 medium carrot, chopped    1 tbsp plus 1 tsp minced fresh rosemary
juice of 2 lemons (1/2 cup)        1/4 cup tahini

1/3 tsp sambal (Vietnamese hot chili paste)

 

Soak the beans overnight in 2 cups of water.  Cover the chipotles with 1/2 cup of boiling water and let them stand overnight too.  In a large stockpot, combine the beans and their liquid with the stock.  Whiz the chipotles, with their liquid, and 4 of the garlic cloves in a processor or blender until minced.  Add to the beans along with the carrot.  Bring to a boil, then reduce the heat, and let simmer covered, until the beans are very soft, about 4 hours, adding more water if necessary.  Let cool slightly.  Scoop the beans into a processor and add the remaining 2 cloves of garlic, the rosemary, lemon juice, tahini, and sambal, and whiz until smooth.  Serve with crusty French bread or pitas as an appetizer or snack.

 

Lovely Lemon Verbena Pound Cake

 

Butter and flour to prepare a 10 inch tube pan

3 6-inch fresh, tender lemon verbena sprigs
1 cup unsalted butter, lightly softened    2  3/4 cup sugar
6 eggs    1/4 tsp almond extract    1/2 tsp lemon extract

1 tsp vanilla        3 cups white flour        1/4 tsp salt
1/4 tsp baking soda    1 cup sour cream    2-3 tsp lemon zest

 

Lemon Verbena Glaze:
1/4 stick butter    3 tbsp honey    4 Tbsp fresh lemon juiced
1/2 tsp lemon zest        2 tbsp brandy or dark rum

1 Tbsp finely chopped lemon verbena

 

Preheat oven to 300 degrees.  Butter and lightly flour a 10 inch tube pan, and place lemon verbena sprigs to cover the bottom of the pan with the underside of the leaves facing up.  In a large bowl with an electric mixer, cream the butter with the sugar until light and fluffy.  Add the eggs, one at a time, and beat well, incorporating the almond, lemon, and vanilla flavorings.  Sift the flour, salt, and soda 3 times.  Add alternately with the sour cream to the butter/sugar mixture,  stirring constantly.  Add lemon zest last.  Spoon batter into prepared pan, taking care to flatten the lemon verbena leaves.  Bake at 300 degrees for 1 1/2 hours, or until a wooden pick inserted into middle of cake tests dry.  Loosen edges with a knife, and let stand for 15 minutes in the pan; then invert on a wire rack to cool.  Serves 16-18.  To make the glaze, melt the butter in a small saucepan.  Add the honey, lemon juice, and zest, then bring to a gentle boil.  Remove from heat.  Add the brandy and chopped lemon verbena.  If made earlier in the day, reheat before serving and drizzle over slices of the cake.  Makes 1/2 cup glaze.   Note:  Lemon balm and lemon thyme may be substituted for lemon verbena in the glaze.  You also may substitute rose geranium or lemon geranium leaves for the lemon verbena sprigs in the cakepan;  if you do, use 1-2 tsp rosewater in place of the almond extract.  This cake gets better with age.

 

Herb Garden Punch

This punch is easy to make, and people always rave about it.  It is a delightful and refreshing drink to serve in the garden, especially when poured over ice cubes that have been frozen with sprigs of lemon balm, lemon peel, and flower petals.  If you wish, spike the punch with tequila or rum.

 

2 generous bunches lemon balm sprigs

2 generous bunches mild flavored mints
2 large cans (46 oz) unsweetened pineapple juice

juice of 2-3 lemons        3 lemons, cut into round slices

additional sprigs lemon balm and /or mint
sparkling water or champagne, and fresh lemon juice to taste

2-3 limes, cut into round slices

 

Gently wring the bunches of lemon balm and mint to release flavor.  Place them in a large container, and cover with the juices and lemon slices.  Chill overnight, occasionally stirring and pressing down on herbs with back of a wooden spoon.  Prior to serving, remove the herbs (they will have discolored) and replace with fresh herb sprigs.  Pour punch into iced glasses with sparkling water or champagne, lemon juice, lime slices, and a sprig of fresh lemon balm or mint. 

 

Garden Dip

Don’t let the long list of ingredients keep you from making this recipe – it’s easy and a sure crowd-pleaser.  Serve from a hollowed out cabbage with crudités or crackers.  It’s also delicious with cold sliced beef, as an artichoke dip, or thinned with lemon juice for a salad dressing.   Try it as a baked potato topping or omelet filling as well..   

 

1 1/2 cups parsley        3 tbsp fresh thyme (part lemon thyme preferred)

2 tsp fresh rosemary leaves
1 tbsp fresh tarragon or fresh Mexican mint marigold, minced

1 tbsp fresh chives    4 cloves garlic, minced    2 medium size shallots, minced                                          1/2 white onion, minced        12 oz cream cheese, softened

8 oz sour cream        2 oz can anchovies, drained and chopped
3 tbsp capers, rinsed    1 tbsp Dijon mustard    juice of 1 lemon
1/2 tsp lemon zest        1 tsp pepper, freshly ground

1/4 tsp crushed red pepper
2 tbsp parmesan, freshly grated        2 tbsp olive oil

 

Using a food processor or a knife, mince the fresh herbs, garlic, shallots, and onion.  Blend in the remaining ingredients, whisking in the oil last.  Chill several hours; adjust flavorings before serving.

 

Mexican Mint Marigold Butter

This tasty butter complements fish and fowl, grilled or baked, and is especially good with quail.  Try it with steamed sweet potatoes or carrots; use it in stuffings and sauces. 

 

1-2 green onions with tops, or 1 medium shallot, finely chopped
2-3 tbsp finely chopped Mexican mint marigold leaves (flowers can be used as well)
1/2 tsp orange zest (optional)

2-3 tsp fresh orange juice or white wine or dry vermouth
1-2 tbsp chopped pecans or more (optional)

salt and white pepper to taste
1/4 to 1/2 tsp dried mustard (optional)

1/4 lb unsalted butter, softened 

 

Mix all ingredients together in a blender or food processor.  Add  more orange juice as needed for a smooth texture.  Makes 1/2 cup.

 

This is a fresh and tangy dip, excellent with vegetables or chips.

 

1 cup mayonnaise        1 cup sour cream

1/2 cup chives or scallions, chopped
1/2 cup chopped parsley    1/4 cup chopped dill    1 small chopped shallot
1/2 small clove garlic, minced        1 tsp salt        1/2 tsp celery seed
1/2 tsp freshly squeezed lemon juice 
2 cups cooked spinach, drained and squeezed of excess water

 

In the bowl of a food processor, combine the mayonnaise, sour cream, chives, parsley, dill, shallot, garlic, salt, celery seed, and lemon juice.  Process for several seconds until blended.  Add the spinach and process until thoroughly blended.  Adjust the seasoning and add a little more sour cream if you find the dip too thick.  Transfer to a bowl, cover tightly with plastic wrap, and refrigerate for several hours, or even overnight, before serving.  Makes about 4 cups.

 

Raspberry-Lemon Verbena Butter

1/2 pound unsalted butter
1 tablespoon sugar, or to taste
4 ounces fresh or frozen raspberries (not in syrup)
1 small handful young, tender lemon verbena leaves

 

Thaw the raspberries if frozen, and pour off any excess liquid. With all ingredients at room temperature, blend butter, sugar, and raspberries until smooth (about 3 minutes). Strip out any large veins in the lemon verbena leaves, then add the leaves (chopped if you’re mixing by hand) and blend until the texture is pleasing.

 

Spicy Tea

A lovely pick-me-up on cold afternoons that's equally good iced.

 

1/4 cup dried lemon verbena
1/4 cup dried chamomile
1/4 cup dried orange peel
2 tbsp dried rosemary
one 3 inch cinnamon stick, crushed
1/4 cup dried hibiscus flowers

 

Mix together. Steep 1 tbsp per cup of boiling water for 5-10 minutes depending on desired strength

 

1/2 cup almonds, blanched        9 garlic cloves

1 cup olive oil
5-6 slices dry stale bread, without crust (French bread is best)
2 Tbsp vinegar        1/2 tomato, peeled        1 egg

 

Put blanched almonds and garlic into the food processor and grind well. In a bowl mix a little water with vinegar. Place slices of bread one at a time into liquid, squeeze out liquids well. Discard liquids. Alternate adding bread and oil to the almond mixture in the processor and mix well. Add egg and mix well. Chop tomato and sprinkle on top. Keep refrigerated.

 

1/2 cup fresh sage leaves        1 1/2 cups fresh parsley leaves

2 garlic cloves        1/2 cup pine nuts or walnuts

1/2 cup parmesan cheese        1/2 cup olive oil

 

Combine sage, parsley, garlic, cheese, and nuts in a food processor. Process to mix. With machine running, slowly add the olive oil. Season to taste with salt and pepper and process to the desired consistency. Makes about 1 cup.

 

Chocolate Chip Oatmeal Peppermint Scented Geranium Cookies

 

1 cup butter, softened        1 cup packed brown sugar

1/2 cup granulated sugar        2 eggs        1 tsp vanilla

1 1/2  cups all  purpose flour        1 tsp baking soda

4-5 tbsp chopped peppermint geranium
1/2 tsp salt (optional)        3 cups oats        1 cup chocolate chips

 

Preheat oven to 350 degrees.  Beat sugars and butter until creamy.  Add eggs and vanilla and beat well.  Combine the flour, baking soda and geranium leaves and add to egg mixture.  Stir in oats and chocolate chips.  Mix well.  Drop by rounded tablespoon onto ungreased cookie sheets and bake for 10-12 minutes.  Makes 4 dozen.

 

Creamy Curry Sauce

This dip is great for dipping vegetables.

 

1 tsp Madras curry powder    1/2 tsp cumin powder    1/4 tsp cayenne pepper
1 1/2 cups homemade or store bought mayonnaise        1 tsp lemon or lime juice
1 tbsp fresh tarragon, finely chopped

salt and freshly ground black pepper, to taste

 

In a small frying pan, combine the curry powder, cumin and cayenne.  Toast lightly over low heat for 1 minute.  Combine with all the other ingredients and taste for seasoning. 

 

Cranberry Jalapeno Chutney

A spicy sweet homemade chutney to accompany different meat dishes.  It will keep at least 2 weeks in the refrigerator, or it can be frozen.

 

one 12 oz package fresh or frozen cranberries

1 jalapeno pepper, seeded and finely chopped
2 tsp freshly grated ginger        zest of 1 orange
juice of  1/2 orange        1/2 cup honey
2 tsp Vietnamese coriander        1/3 cup white wine vinegar
1/4 tsp allspice

salt and freshly ground black pepper, to taste

 

Combine all the ingredients in a saucepan and bring to a boil.  Simmer gently for 10-12 minutes.  Let cool and refrigerate until serving.

 

Cherry and Orange Jam

4 cups finely chopped cherries        6 1/4 cup sugar

1 Tbsp ground lavender       2 pouches liquid pectin

 

Mix cherries with 1 cup of sugar at a time, until all sugar has been added.  Add lavender.  Bring to a rolling boil.  Add pectin.  Boil 1 minute exactly.  Ladle into sterilized mason jars.  Keep in the refrigerator for 2 weeks or process in a hot water bath.

 

Catnap Honey

Some people find this honey to be gently relaxing, so try it swirled into chamomile tea before bed.  The idea of infusing herbs in honey comes from ancient Egyptian herbalists, who used their potions as general body tonics and digestive aids.

 

1/4 cup fresh lemon balm leaves (about 24 leaves)

1/4 cup fresh lemon verbena leaves (about 14 large leaves)
1 cup fresh catnip leaves and flowers

1 lb dark wildflower honey

 

Combine the lemon balm, lemon verbena, and catnip in a food processor, spice grinder, or blender and whiz until very finely ground but not quite a paste.  Don’t skimp on this step, or the texture won’t be smooth and silky.  Heat the honey in a small saucepan over medium heat until liquid, then stir in the herbs.  Let the mixture cool slightly, then pour into a jar and cover.  Drizzle it onto scones or muffins to enjoy with afternoon tea, swirl it into iced coffee, thin it with lemon juice to make a dressing for fruit salads, or use it as a condiment for roast lamb.  Makes 1 ¾  cups.

 

Pecans Rosemary

2 Tbsp melted butter        1/8 tsp cayenne pepper

1 1/2  Tbsp finely chopped fresh rosemary
2 cups pecan halves            salt to taste

 

Mix together  butter, pepper, and rosemary.  Add pecans and toss well.  Spread pecans in baking pan.  Bake at 350 degrees for 8-10 minutes, stirring once or twice while baking.  Cool.  Sprinkle with salt if desired.  Makes 8-12 servings.

 

Moroccan Cucumbers

1 large cucumbers

1/2 cup white wine vinegar, or white wine vinegar with mint and lemon balm
1/2 cup sugar        pinch of salt
1/4 cup chopped fresh mint leaves (5 tsp dried)

 

Peel and slice cucumbers.  Mix together vinegar, sugar, and salt until sugar is dissolved.  Pour over sliced cucumbers.  Mix well.  Chill for one hour before serving.  Garnish with chopped mint.  Makes 6 servings.

 

Bay Leaf Pound Cake

Yummy for breakfast or dessert!

 

5 bay leaves        1/2 cup milk        1/2 cup butter, softened

3/4 cup sugar        2 eggs, room temperature
1 1/2 cup cake flour        1 tsp baking powder

 

Mix together milk and bay leaves in saucepan.  Bring to simmer, stirring occasionally.  Remove from heat and cool completely.  Beat butter until creamy.  Add sugar.  Beat until creamy.  Add eggs, beating until fluffy.  Sift together flour and baking powder.  Add to creamed mixture just until blended.  Strain milk and discard bay leaves.  Mix cooled milk into batter just until blended.  Spread into greased and floured 8 inch by 4 inch loaf pan.  Bake at 350 degrees for 40-50 minutes.  Cool for 10 minutes before removing from pan.  Serve plain or topped with pureed strawberries or peaches.  Makes 12 servings.

 

Thyme Pesto

Try this with many flavors of thyme.  This one is made with caraway thyme, a delicious change of pace!

 

1/2 cup fresh thyme leaves        1 1/2 cups fresh parsley leaves

2 cloves garlic        1/2 cup freshly grated Parmesan cheese

1/2 cup walnuts        1/2 cup olive oil        salt and pepper to taste

 

Place thyme and parsley leaves in food processor or blender and chop.  Add garlic, cheese, and nuts.  Process to mix.  Add olive oil, salt, and pepper and process to desired consistency.  Allow to stand for 5-10 minutes before serving on your favorite crackers, pasta, or raw vegetables.  Makes 1 cup.