Morning Song Farm News

Other than having to make a batch of kumquat reduction, this recipe is as simple as a quickbread can be. To start, make your reduction: Fill a blender with kumquats, and then cover your kumquats with filtered water. Hit puree for a few minutes, and then using the back of a wooden spoon, force through a sieve into a large pot. Toss the mass that won't go through the sieve. Add sugar to the liquid in your pot to taste, and then gently simmer until the consistency of a thick syrup has been achieved. Enjoy the scent of cooking kumquats, there's nothing quite like it. Preheat to 350 F. Wet Ingredients: 1/4 cup of kumquat reduction, see directions above. (ave the remainder of your unused reduction for pancake syrup, beverage flavoring, an amazing Margarita mix, even flavoring seafood.) 2 eggs 1/3 cup vegetable oil (we use avocado oil) 3 Tablespoons of melted butter 1.25 cups milk Combine all wet ingredients and set aside Dry Ingredients: 1.5 cups wheat flour 2/3 c...

I don’t bother to actually measure ingredients, so I guess this isn’t technically a recipe, but here’s the process. Dump all your kumquats in a food processor or blender. I use a Vitamix which I can’t live without, but for this, probably a cheap blender would work all the same. I add water to just cover the fruit. Hit puree. Then I dump the contents of the blender in a strainer, and using the back of a soup spoon, I force the juice through the strainer, and toss out the mash with the seeds. The juice that’s left I put in a saucepan and heat with a little added sugar to taste. Don’t try this without sugar, although I’m a huge advocate of stevia and reduced sugar recipes, this concoction won’t thicken properly if you omit sugar. Stir over a medium heat until it’s thickened. I stop “reducing” when it’s about the consistency of maple syrup. That’s it. I drizzle this absolutely gorgeous reduction over crepes. I use it to sweeten lemonaide. I use it as the base for margaritas and for daiquir...

Adapted from simplyrecipes.com 2 cups chopped and cleaned, thinly sliced kumquats (seeds removed) 1/2 cup chopped red onion 1/4 cup chopped green onion 1/4 cup chopped cilantro 3 Tbsp. olive oil 1/4 teaspoon red pepper flakes Dash of Tabasco Pinch of salt to taste Combine all ingredients. Refrigerate for at least one hour before serving.

One bunch of carrots, peeled and grated 4 green onions, chopped 3 tablespoons minced cilantro 16 kumquats, quartered lengthwise and seeds removed 3 tablespoons white wine vinegar 1 tablespoon grated lime peel 2 teaspoons dijon mustard 1/2 teaspoon sweet paprika 1/2 cup olive oil Salt and pepper to taste 8 large lettuce leaves Directions: Mix carrots, green onions, cilantro and kumquats in bowl. Combine vinegar, lime peel, mustard and paprika, and then wisk in oil. Season vinegar mixture with salt and pepper to taste. Pour mixture over carrot/kumquats. Toss to coat evenly, and chill for at least two hours. Spoon salad into lettuce leaves and serve.

This is a little heavy, I think it's best sliced thick and toasted. 1 cup of kumquat puree: Halve fruit, and flick out the seeds. I use a Cuisinart or my Vitamix to puree. 3/4 cup of honey 2 Tbs. oil 2 eggs 1 Tbs vanilla 1 1/4 cup of whole wheat flour (I buy the whole grain and Vitamix the flour as needed. Like coffee, flour is best when freshly ground.) 1 cup of rolled oats 1/4 cup flaxseed meal. (I buy the whole seed and Vitamix. It's super easy! 1 Tbs. baking powder Pinch of salt 2 Tbs. cinnamon 1 1/2 cups of chopped nuts and dried fruit like raisons, persimmons, etc.) Directions: Put all dry ingredients into a mixer, mix thoroughly. And then add wet ingredients. Combine well, add fruit and nuts. Use a greased loaf pan and bake at 350 for 45-55 minutes. Don't over cook.

For some reason, Blogger is not cooperating today, so I am posting the following for Donna - T. Those little bitty orange looking things in the clamshell are Nagami Kumquats, in season now! Usually they come in, in time for Thanksgiving dinner. This year they're quite tardy. Chris Aliseo, Costa Mesa CSA supporter sent me this link for recipes: http://www.kumquatgrowers.com/recipes.html . My favorite use of kumquats continues to be a simple reduction. Throw them all in a blender, add water to top. Blend. Force through a sieve to get rid of the seeds. Boil down with sugar to taste into a syrup or reduction. I use the reduction in margaritas, on top of crepes, to sweeten limeade, and as a dessert topping. Another favorite is cooking them whole with a little sugar and water until they're translucent and using them as a jam.