Morningsun Herb Farm

1 cup fresh Mexican tarragon leaves    1 -2 cloves fresh garlic

2 tbsp whipping cream        1/2 cup fresh parsley leaves

1/3 cup fresh grated Parmesan cheese    1 tbsp hot water

1/2 cup walnuts    1/2 cup olive oil    2 tbsp lemon juice

salt to taste        1/4 heaping tsp ground cayenne

 

Combine the tarragon, parsley, garlic, cheese, walnuts, cream and water in a food processor or blender. Process to mix. With the machine running, slowly add the olive oil. Add the lemon juice, salt, freshly ground pepper  and cayenne to taste. Process to the desired consistency. Let stand 5 minutes before serving. Yield: About 1 cup.

 

1 cup mayonnaise    2 tsp lime juice    1/2 cup sour cream

1 tsp Worcestershire sauce    1 tbsp ground thai basil

1 tbsp minced parsley    1/4 tsp salt    1 tbsp minced onion
1/4 tsp curry powder

 

Combine all ingredients in a food processor or blender.

 

1/2 lb unsalted butter, softened           1/2 shallot

7 Tbsp fresh whole leaves and whole flowers of nasturiums
drizzle of fresh lemon juice

 

Combine all ingredients in the food processor.  Butter can be kept in refrigerator for 3 days.

 

5 sprigs fresh rosemary    2 cups boiling water    4-5 oranges
3 cups sugar        3 oz liquid pectin

 

Steep 1 sprig of rosemary in the boiling water for 30 minutes; discard the herb sprig. Peel the zest from the oranges, removing as little pith as possible; julienne thinly and place in a saucepan with water to cover. Simmer, covered, about 1/2 hour or until tender. Drain and reserve. With a sharp knife free the orange sections from their membranes. Seed the oranges and dice coarsely, then transfer to a non-aluminum saucepan with the rosemary infusion and the sugar and bring to a boil. Boil, stirring frequently, for 35 minutes. Add the pectin and boil for exactly 1 minute. Place a sprig of rosemary in each of 4 half-pint jars and pour the marmalade over them. Seal.

 

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

6 garlic cloves    1/2 cup parmesan cheese

1/2 cup walnuts or pine nuts        1/2 cup olive oil

 

Combine oregano, parsley, garlic, cheese and nuts in food processor. Process to blend. With machine running, slowly add olive oil. Season to taste and process to desired consistency. Yield: About 1 1/4 cups.

 

4 large mangoes    1 sweet onion    1 red bell pepper

1 small chili pepper    2 large mint leaves    cilantro, to taste

pineapple sage, to taste        2 limes
sugar, to taste

 

Dice first three ingredients. Chop chili pepper and mint leaves. very fine. Add finely chopped cilantro and pineapple sage to taste. Mix the juice of the 2 limes into salsa. Season with salt, pepper and sugar. Refrigerate overnight to allow flavors to blend.

 

1 cup sugar        1/4 cup fresh or 1 tbsp dried lavender blossoms
1 cup fresh squeezed lemon juice, strained        ice cubes

 

Combine sugar with 2 1/2 cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar. Add lavender to sugar water, cover and remove from heat. Let stand at least 20 minutes. Strain mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and another 2 1/2 cups water. Stir well and serve.

 

12 oz drained, pitted black olives    1 1/2 cups grated Parmesan cheese
1/3 cup tomato paste

1/2 cup herb-white wine vinegar (we used chives, oregano and thyme)
1/3 cup extra virgin olive oil        1/2 cup fresh garlic chives
1/4 cup fresh thyme or lemon thyme leaves

 

Combine all ingredients in a food processor. Refrigerate in a covered container. Variation: Substitute chives for the garlic chives and add 1 clove garlic. Makes 2 1/4 cups.

 

1 cup butter (or 1/2 cup butter and 1/2 cup shortening)

1/2 cup sugar    1/4 tsp salt    1 tsp peppermint extract
2 tbsp crushed dried peppermint leaves    2 cups flour sugar

 

Cream butter and sugar.  Add salt, extract, mint leaves, and flour. Mix well.  Chill dough for 1 hr, or until firm enough to handle. Preheat oven to 350 degrees.  Form dough into 1 inch balls and roll in sugar.  Press each ball with your thumb.  Place on ungreased baking sheets and bake 12 to 15 minutes.  Cool on racks.  Add chocolate chips or nuts for variety.

 

Cake:
2 cups sugar    2 sticks butter, softened    2 eggs
2 1/4 cups all purpose flour    1 tsp cinnamon

1 tbsp baking soda
4 cups chopped, unpeeled tart apples

6 fresh, chopped rose geranium leaves

Icing:
1 stick unsalted butter    1 cup packed brown sugar

3/4 cup chopped nuts        1/4 cup water

3 fresh rose geranium leaves, chopped

Edible flowers for garnish

 

Cream sugar and butter. Beat in eggs. Mix in flour, cinnamon and baking soda. Stir in apples and rose geranium. Pour into a greased and floured 13 x 9 x 2 inch pan. Bake at 350 degrees for 40 to 50 minutes or until a toothpick inserted near the center comes out clean. To prepare icing, combine butter and next 5 ingredients in a saucepan. Cook about 10 minutes. Pour over hot cake and bake 3 minutes more. Top each serving with a dollop of whipped cream and garnish. 15 servings.

 

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 3/4  cups.

 

Chamomile Tea Cookies

1/4 cup dried chamomile flowers    1/2 cup softened butter

1 cup sugar    2 eggs    1/2 tsp vanilla extract

1 3/4 cup flour

 

Carefully chop the chamomile blossoms and set aside.  Cream the butter and sugar, then beat in the eggs and vanilla.  Stir in the flour and chamomile.  Drop by scant teaspoonfuls onto a lightly greased cookie sheet.  Bake at 350 degrees F for 10 minutes.

 

Cottage Cheese Dill Bread

1 cup small curd cottage cheese (creamed or nonfat)

1/2 cup hot tap water        2 tbsp sugar

3-4 whole green onions (sliced)
2 tbsp chopped fresh dill weed        2 tsp dill seed

1 tsp salt        1 tbsp salad oil        1 egg

2 1/2 cup all purpose flour
1 tbsp dry yeast (one packet)

 

In large mixing bowl, stir cottage cheese and hot water.  Add all the remaining ingredients and beat with wooden spoon or dough hook on a mixer until smooth.  It will be a very soft sticky dough but heavier than a batter.  Cover the bowl and set aside to rise until doubled.  When the dough has doubled, scrape it into a standard 5 inch by 9 inch loaf pan, which has been rubbed with butter or oil and dusted with flour.  Set in a warm place to rise until doubled again.  Bake at 350 degree F. oven for 40 minutes.  Once the bread has browned well (about 25 minutes) cover it loosely with a piece of foil to finish baking.

 

Hibiscus Heaven Tea

A dried mixture of hibiscus flowers to add color and natural sweetness, rosehips for sweetness and vitamin C, lemongrass and orange peel for a little bit of zing.  Delicious both iced or hot.

 

Bourbon Rosemary Almonds

3 cups blanched whole almonds    1 cup packed light brown sugar
1/4 cup bourbon        2 tbsp water
2 tbsp dried rosemary, crumbled, or  1/3 cup chopped fresh rosemary

2 tsp ground cumin        1 tsp coarse salt        1/4 tsp cayenne

 

Preheat oven to 375 degrees.  Place almonds in a single layer on a baking sheet and toast in the preheated oven until golden brown and fragrant, 15 to 20 minutes.  Remove from the oven and set aside.  Heat brown sugar, bourbon, and water to a boil in a small saucepan over medium heat.  Continue boiling for 10 minutes.  Combine remaining ingredients together in a small bowl.  When syrup is finished, stir in seasonings, mixing well.  Add almonds and stir to coat completely.  Transfer nuts to a buttered baking sheet and separate with a fork while still warm.  Cool before serving, and store in a can with a tight fitting lid.

 

 

2 sprigs rosemary        4 sprigs oregano        1 sprig sage
3 small sprigs basil        2 sprigs parsley        1 garlic clove
1 tbsp whole black peppercorn        1 quart red wine vinegar

 

Place herbs in a large container and pour vinegar over them.  Let sit in a closed container for at least 2 weeks in a dark location.  Use this for mixed green salad with shavings of fresh parmesan, on sliced tomatoes and feta cheese or as a marinade for veal, pork or beef.

 

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 or 2 limes    1 Tb chopped fresh oregano or thyme leaves
1/4 tsp medium to coarse ground black pepper

1/2 cup (4 oz) butter or margarine, at room temperature

 

Remove the green portion only from one lime with a grater; set aside.  Juice lime; if you do not have about two tablespoons, juice remaining lime.  Stir lime peel, oregano, and pepper into soft butter.  Stir two tablespoons lime juice into butter about one-half teaspoon at a time, thoroughly blending in each addition.  Use at room temperature or chilled.