Every year, in non-quarantine years, Rose Loveall and her family and staff host an open house at her Morningsun Herb Farm in Vacaville, where guests are treated to homemade dishes featuring herbs.
Now that you’ve got a plan for growing herbs, here are some of Morningsun Herb Farm’s recipes from the 2018 open house.
Orange Zucchini Bread with Chocolate and Orange Mint
This Orange Zucchini Bread combines two favorites in one delicious loaf of bread. Topped with a sweet orange-kissed glaze, it’s a great way to sneak in extra veggies.
Makes 1 loaf
Ingredients
1½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¾ cup sugar
1 cup finely shredded, unpeeled zucchini (do not squeeze or dry shredded zucchini)
¼ cup oil
1 egg
2 tablespoons orange juice
2 tablespoons orange zest, grated
1 tablespoon chocolate mint, finely minced
1 tablespoon orange mint, finely minced
1/3 cup chocolate chips
Glaze ingredients:
½ cup powdered sugar
1 tablespoon orange juice
1 teaspoon orange zest
Directions
Heat oven to 350 degrees. Grease a loaf pan.
In a medium mixing bowl, combine flour, baking soda, baking powder and salt.
In a separate mixing bowl, combine sugar, zucchini, cooking oil, egg, orange juice and zest, orange mint and chocolate mint.
Add dry ingredients to the zucchini mixture; stir just until combined. Fold in the chocolate chips. Spoon batter into prepared pan.
Bake at 350 degrees for 50 to 55 minutes or until golden brown and set. Cool in pan on a wire rack for 15 minutes, then remove from pan and cool completely. Once cool, combine glaze ingredients and drizzle over the bread.
Lemon Balm Shortbread
Serve lemon balm shortbread with some fresh lemon balm tea for a decadent little afternoon treat.
Makes about 2 dozen cookies
Ingredients
3 tablespoons chopped fresh lemon balm (about 2 dozen leaves, see notes below)
1 stick (½ cup) unsalted butter, room temperature
1 teaspoon lemon zest, grated
½ cup plus 1 tablespoon powdered sugar
1/8 teaspoon salt (omit if using salted butter)
1 cup flour
Directions
Rinse the lemon balm well and shake off the excess water off, then allow to air dry completely. (A salad spinner speeds up the task). Fresh herbs should never be chopped when wet, so be sure the leaves are completely dry after rinsing. Pick off the leaves and discard the stems, then pile the leaves on top of each other, a dozen at a time, and roll into a tight “cigar.” Using a sharp knife, slice very thinly. Pile the shredded herbs into a mound and chop them up a bit more, until quite fine. Use right away.
In a medium bowl, beat together the butter, chopped herbs, lemon zest, sugar and salt until well mixed. Add the flour and mix until incorporated. Once the dough is smooth and coming together, roll it into a ball then flatten it. Wrap tightly in wax paper and chill for 20 minutes.
Heat oven to 350 degrees. Roll the flattened disk out on a lightly floured countertop and cut into shapes using a cookie cutter. (Alternatively, form the dough into a log, chill it for two hours, then slice it to make ¼-inch thick cookies.)
Bake for 8 to 10 minutes on a rack placed in the top third of your oven. If your oven is on the hot side, check the cookies after 6 minutes to make sure they aren’t burning.
Spiced Rosemary and Thyme Nuts
Makes 3 cups
Ingredients
¼ teaspoon black pepper
¼ teaspoon ground ginger
Pinch cayenne
1/8 teaspoon ground cinnamon
¾ teaspoon ground coriander
½ teaspoon cumin
3 cups whole cashews, pecans, almonds and/or walnuts
2 tablespoons olive oil
2 teaspoons savory cumin mix (recipe follows)
2 teaspoons coarsely chopped fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 tablespoon sugar
1 teaspoon kosher salt
Directions
Heat oven to 300 degrees.
In a small bowl, combine the pepper, ginger, cayenne, cinnamon, coriander and cumin. Set cumin spice mix aside.
Place nuts in a medium heatproof bowl.
Heat oil in a small heavy saucepan over medium-low heat until warm. Add the rosemary and thyme and stir until aromatic, about 1 minute. Remove pan from heat and stir in the cumin spice mix. Pour the flavored oil over the nuts and stir to coat evenly. Sprinkle with sugar and salt. Stir again.
Transfer to a jelly roll pan or baking sheet with sides. Roast for 10 minutes, stir the nuts and then roast them for five minutes more. Let cool. Store in an airtight container for up to two weeks.
Lime Geranium Butter
Ingredients
1 teaspoon fresh parsley, chopped
1 teaspoon lemon savory, chopped
1 tablespoon lime-scented geranium leaf, chopped
1 teaspoon lime zest, grated
1 stick butter, slightly softened
Directions
Work everything into the butter, mixing until the herbs and zest are evenly distributed. Chill for a few minutes. Serve with pancakes, French toast or blintzes.
Sage Pesto
This pesto is always a favorite at Morningsun’s open houses.
Makes 1½ cups
Ingredients
½ cup sage leaves
½ cup Parmesan cheese
½ cup walnuts
1 or 2 garlic cloves
1½ cups parsley
½ cup olive oil
Directions
Combine everything except the olive oil in a food processor, pulsing to chop and combine. With the food processor motor running, slowly add the olive oil.
Creamy Spinach and Dill Dip
Makes about 1½ cups
Ingredients
10 ounces frozen chopped spinach
½ cup sour cream
½ cup mayonnaise
2 tablespoons thin-sliced scallions, white parts only, from 3 medium scallions
1 tablespoon chopped fresh dill
½ cup packed flat-leaf parsley leaves
1 small clove garlic, minced or pressed through garlic press (about 1 teaspoon)
¼ teaspoon hot pepper sauce, such as Tabasco
½ teaspoon table salt
¼ teaspoon ground black pepper
½ medium red bell pepper, diced fine (about ¼ cup)
Directions
Thaw the spinach in a microwave for 3 minutes at 40 percent power. The edges should be thawed but not warm; the center should be soft enough to be broken into icy chunks. Squeeze the partially frozen spinach to remove the excess water.
Using a food processor, process the spinach, sour cream, mayonnaise, scallions, dill, parsley, garlic, hot sauce, salt, and pepper until smooth and creamy, about 30 seconds. Transfer the mixture to a serving bowl and stir in the bell pepper.
Drunken Roasted Salsa
Ingredients
½ orange bell pepper
½ red bell pepper
2 fresh jalapeño peppers
2 serrano peppers
2 tablespoons olive oil
¾ large white onion, cut into large chunks
½ large fresh tomato, chopped
3 cloves garlic
¼ cup cilantro leaves, chopped
1 tablespoon Mexican oregano, chopped
1 tablespoon fresh parsley, chopped
12-ounce can canned diced tomatoes with their juice
2 tablespoons fresh lime juice
½ teaspoon salt
½ teaspoon ground black pepper
3 ounces Mexican beer
Directions
Heat broiler. Line a baking sheet with foil.
Cut all the peppers in half lengthwise and discard stems and seeds. Place peppers on baking sheet and brush them with olive oil. Roast peppers under the broiler until the skin blackens and blisters, 3 to 5 minutes. Transfer peppers to a bowl and cover with plastic wrap; allow the peppers to steam until the skins loosen, about 10 minutes. Peel skin off the peppers and discard.
Combine the peppers, onion, tomato, garlic, herbs, diced tomato with juice, lime juice, salt, black pepper and beer in a blender. Blend to desired consistency. Chill in the refrigerator for 30 minutes before serving.
Scented Geranium Lemonade
Makes 1½ quarts
Ingredients
½ cup sugar
6 cups water, divided
8 rose scented geranium leaves
½to ¾ cup freshly squeezed lemon juice
Directions
In a small saucepan, bring the sugar and 2 cups water to a boil. Add the rose scented geranium, cover and remove from heat. Let the syrup steep for at least 30 minutes.
Strain the syrup into a pitcher. Stir in ½ cup lemon juice and the remaining 4 cups water. Taste and add more lemon juice if necessary. Refrigerate until thoroughly chilled.
Pumpkin Cheese Beer Soup
Ingredients
2 tablespoons olive oil
2 tablespoons butter
2 shallots, diced
3 cloves garlic, minced
2 tablespoons flour
1 cup whole milk
2 cups chicken or vegetable broth
12-ounce bottle beer, such as Sam Adams Octoberfest
1 bay leaf
2 cups pumpkin puree, canned or fresh
1 tablespoon Worcestershire sauce
2 teaspoons fresh thyme, plus more for serving
½ teaspoon nutmeg
½ teaspoon cayenne pepper
Kosher salt, black pepper, to taste
3 cups shredded cheddar, plus more for serving
Directions
Heat oil and butter in a heavy-bottomed, 4-quart saucepan over medium heat. When melted and shimmering, cook shallots and garlic for 2 to 3 minutes, until browned. Reduce heat to low, sprinkle flour over and stir, cooking for 2 minutes.
Whisk in milk, broth and beer. Add bay leaf. Simmer for 5 minutes, whisking occasionally.
Stir in pumpkin puree, Worcestershire sauce, thyme, nutmeg, cayenne, salt and pepper. Simmer for 5 more minutes, then carefully remove and discard the bay leaf. The soup can be pureed at this point, if you wish, either with an immersion blender or in batches in a regular blender. Return soup to pot and set over low heat.
Add cheese a cup at a time, stirring constantly, and cook until cheese melts. Taste and adjust seasoning as desired. Portion into bowls and top with a sprinkle of shredded cheddar. Serve with croutons and fresh thyme.
Rose Infused Honey
Ingredients
Fresh or dried rose petals (enough to fill your jar)
Honey (raw is best)
Directions
Gather fresh or dried rose petals (if you are harvesting your own, be sure to use only non-sprayed petals to avoid toxins) or you can order dried rose petals. If harvested, lay the rose petals on paper to allow any insects to find their way out. Fill your jar with rose petals. Fill the jar with honey. Stir to remove air bubbles. Add more honey as needed to completely cover the rose petals. Stir every few days or turn jar every other day. Allow the honey to infuse for a few days before using. At this point, you can either strain the petals from the honey, or serve the honey with the petals.
Add rose honey to teas for an uplifting aroma and to lift your mood. Rose honey is a delicious and decorative topping for desserts. Add to oatmeal or plain yogurt, or serve on toast.
All about herbs
Learn more about growing herbs with these articles:
