Morning Song Farm News

kumquats and honey This is a great recipe to introduce yourself to the pleasures of both cooked kumquats (which, incidentally will fill your kitchen with the other-worldly aroma of simmering kumquats) and sauteed, freshly harvested young fennel leaf. Combined, they make a lovely stir fry with a little wilted spinach over a nice basmati rice. Young leafy fennel and butter To do: I cut a handful of kumquats longwise, and flicked out the seeds. Toss kumquats in the smallest pan you have, add water and a quarter cup of honey. If you have honey on the shelf that has crystalized, here's a good use for it. I cook down the kumquats until the liquid has thickened somewhat. Leave the pan uncovered, and as the liquid reduces; you'll enjoy a little "aroma therapy":) Finished Product I sliced the tender stems and leafy green of the fennel and sauteed with a bit of butter until the fennel leaf is tender, and then set aside. This doesn't take long, the fennel toda...

This is quick and easy! Parsley is NOT just for garnish. Try this! Ingredients: 2 cups cooked rice, chilled. 4 cloves of garlic, crushed. Half bunch of parsley, chopped in cuisinart 2 Tablespoons California Olive Oil Dash of salt to taste Half teaspoon of crushed pepper Dash of tabasco. Serve chilled with the remainder of the parsley bunch cut into large pieces and used to circle the serving bowl.