Howdy whalers! This week you got a plethora of herbs. I am betting that you already know how to dry them and make pesto, so I am going to share something a little outside the box: Herb Shortbread Cookies! This week’s recipe is adapted from My Midlife Kitchen. They used cinnamon basil in their recipe, but I am of the opinion that just about any herb will work in this one.
So first thing you want to do is wash and dry your herbs. Then you are going to chop them up fine. If there are woody stems make sure to remove them. Set out your butter to soften.
You are going to want to mix together your flour and baking powder. Note: original recipe calls for salt, but I used salted butter so I skipped it here. Beat your egg with a whisk in a separate bowl until it is frothy. Once your butter is easily mashable with a fork, combine the egg, butter, vanilla, and sugar; mix until a consistent texture. I used a fork, feel free to use a stand mixer. Finally, add your herbs! I separated the batter into three batches and added a different herb to each one.
There are all kinds of different ways to present shortbread cookies. You can roll them out flat and use a cookie cutter or make a cylinder of dough and cut off rounds. I am lazy so I went with the drop spoon method. Take a spoonful of the dough and place on a baking sheet that you have covered with parchment paper. Then you are going to bake the cookies at 375 degrees for 5-8 minutes or until they are golden brown!
The result a sweet and herb treat that goes very nicely with your lemon balm iced tea!
OMG it’s here! Andy and Eddie and Katie and Dale have been planning and planting and weeding and mulching like crazy! Already the garden is looking green and soon will be bursting with all the tasty veggies that are going to be coming your way in just a few short days!
For early days get ready for lots of herbs, greens, and root vegetables like radishes and carrots. Make sure you keep checking into the blog and the Facebook page to see what will be coming up in your share each week, fun recipes for your produce, and updates on how the growing is going!
We are so excited that you all are going to be a part of our farm family for another year!
So far it has been kind of a chilly spring, but we have not been letting that slow us down! We have a ton of seeds started in cold frames. They are like mini greenhouses with their own lights and heaters to keep the little plant-lets warm and cozy! I kinda wish I’d been able to get in there myself last Saturday when it got down below freezing again…
Needless to say, the sprouts are loving it and we already have radishes, lettuces, tomatoes and corn popping up our of the soil! Woot! And to top it off we also have inoculated several logs with mushroom spores, so hopefully soon we will see the start of a bumper crop of oyster mushrooms!
Welcome to Singing Whale Farm, home to a group of friends that want to bring fresh, healthy food from our garden to your table! Established in 2015, Singing Whale farm will be providing fruits and veggies to a small group of families through a Community Supported Agriculture program. Ten lucky sponsors have bought shares in our crop and will receive produce every two weeks from June-October! Currently on the menu are beets, radishes, spinach, brussels sprouts, tomatoes and much much more!
Each family will receive a box of veggies, and any extras will be available for purchase on a first come first serve basis, either at our delivery site (TBA) or at the local farmer’s market in Frankfort, so keep an eye on this page! When we have extra we will let you know what we have!