Home Farm Herbery

  (Munfordville, Kentucky)
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The Benefits of Dehydrated Foods©



One of my email questions this week asked me, “Can you tell me the benefits of dehydrating fruits and benefits?”

There are so many benefits there is not enough room in this column to mention them all.

First off let me say I have canned, froze and dried just about everything over my many years on this planet.  To me canning is the hardest work among the three. With canning you need a stove, jars, lids, rubber seals, lots of time, pantry for storage and your shelf life is about 2 years providing you did everything perfectly.

With freezing you need a freezer, not as much time and some freezer bags and in the worst case you could probably eat something that you found in your freezer that was dated 2 years, but on the safe side I would say use within 6 to 8 months.

Now with dehydration it is a different story. You can air dry or invest in a food dehydrator which is relatively inexpensive and fast and all you need is electricity.  A food dehydrator delivers the vast majority of foods with the same vitamins and minerals as their fresh counterparts, in a remarkable array of concentrated flavors, nutrients and enzymes. I like the fact that the dehydration process retains almost 100% of the nutritional content of the food while retaining the alkalinity of fresh produce and actually inhibits the growth of microforms such as bacteria.

I also like the fact that dehydrated foods take up a lot less space, are easy to reconstitute and can last up to 20 years!  To back up my statement I quote the Department of Nutrition, Dietetics and Food Science at Brigham Young University, rice, corn, wheat and grains that have been properly dehydrated, canned and stored will last 30 years or more. Dehydrated vegetables, fruits, and pastas have a shelf life of up to 30 years. Powdered milks or milk substitutes can last up to 20 years.

Dried foods may be pricey in a store, but doing your own is easy because you can buy a good multi-shelf dehydrator for under $50.00 and it will be the best investment you may ever make.  Once you cut up whatever it is you want to dry, just put it on the trays, put the lid on, set the timer, plug it in and walk away.


At Home Farm Herbery we do a lot of dehydrating and we strive to offer some really good dehydrated products to those who understand the benefits of having them on hand, but who do not have the time or inclination to do it themselves.

We have dehydrated everything from meat to fish to veggies to apples and even made banana chips.  We find it is easy to reconstitute the veggies with water and we prefer to use distilled water.  We often just steam the veggies as they plump up nicely that way.


You can even dehydrate food for your pets and you will find that they may be healthier for it.


In 1965 I said to my late husband, Carl, “I am no financial genius, but I really believe this society of ours is going back to the nobles and the serfs and I know I will make a rotten serf. So let’s do something about it.”  I those days I was thinking about money, but today I feel that time is just about here and within 2 or 3 years anyone who has serious thoughts along those lines better have a big stock pile of dehydrated food on hand because all the money you may have amassed may not be enough to feed you and your family.



Dehydrating is the world’s oldest form of food preservation, it requires no preservatives, and it yields great tasting food with months of shelf life and over the years, especially in my life time, it has gone out of fashion simply because the dehydrator is not a mainstream household appliance. It is time to make it one whether you live in the city or on a homestead in a survivalist mode, a dehydrator is a good investment, a healthy investment even if you just make fruit leather for the kids lunches or your own.  Start thinking along these lines!

May the Creative Force be with you,

Arlene Wright-Correll
 
 

The Art of Cooking with Tarragon©


One of our email questions this week asks, “What can you tell me about Tarragon?"




The easiest answer is that its smell is wonderful and a little bit goes a long way.  I also know that tarragon is a native to Siberia and western Asia.  However, tarragon is primarily used in France. When it is added to white wine vinegar it gives it a sweet, delicate licorice-like perfume and flavor. It is now being accepted in the USA especially when one gets a whiff of some very good dried French Tarragon and you can find it at our site link 

Tarragon pairs well with fish, omelets, and chicken cooked with mustard, and it's a crucial component of béarnaise sauce. Fresh tarragon isn't always easy to find, but when you get it, you'll love the bittersweet, peppery taste it imparts. Heat diminishes its flavor, so add tarragon toward the end of cooking, or use it as a garnish.

Yet you can do wonders with good dried, organic FrenchTarragon and that is what we grow at Home Farm Herbery.

One of my favorite recipes is Baked Brie with Mushrooms and Almonds and it makes quite a sensation for special occasions.  It is easy to make and is ready in 30 minutes.


Ingredients:
2 tablespoons butter
1 teaspoon crushed garlic
2 tablespoons slivered almonds
1 (8 ounce) can sliced mushrooms, drained
1 tablespoon brandy
1 teaspoon dried tarragon
1 (8 ounce) wedge Brie cheese, coating removed

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Melt the butter in a medium saucepan over medium heat. Mix in garlic and almonds, heating until almonds are lightly browned. Stir in mushrooms and cook until tender, about 5 minutes. Cover with brandy and sprinkle with tarragon.
Place Brie in a small baking dish. Pour the mushroom and brandy mixture over Brie. Bake in the preheated oven 20 minutes, or until bubbly.

May the Creative Force be with you,


Arlene Wright-Correll
 
 

The Art of Using Fennel

The Art of Using Fennel©

By Arlene Wright-Correll




This week’s email question asks, “Can you tell me a little about fennel seeds and cooking with it?”

Yes, I can.   It is a highly aromatic and flavorful herb with not only culinary uses, but medicinal uses also and along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable. I love grilling this.  Fennel (Foeniculum vulgare) is a flowering plant species in the celery family Apiaceae or Umbelliferae.

Fennel, Foeniculum vulgare, is a perennial herb that is easy to grow in most zones and especially in our zone 6. It is erect, glaucous green, and grows to heights of up to 2.5 m, with hollow stems. The leaves grow up to 40 cm long; they are finely dissected, with the ultimate segments filiform (threadlike), about 0.5 mm wide. (Its leaves are similar to those of dill, but thinner.) The flowers are produced in terminal compound umbels 5–15 cm wide, each umbel section having 20–50 tiny yellow flowers on short pedicels. The fruit is a dry seed from 4–10 mm long, half as wide or less, and grooved and should be stored in a dark cook place.

One of my favorite recipes is Stewed Sweet Sausages in Fennel-Tomato Sauce and was created by Chef April Bloomfield. This recipe brings back many childhood recipes of living in Brooklyn and on Long Island, New York.



Ingredients:
1/4 cup extra-virgin olive oil
12 sweet Italian sausages (4 1/2 pounds)
3 fennel bulbs—trimmed, each bulb cut into 8 wedges, fronds chopped
1 medium onion, chopped
4 garlic cloves, minced
1/2 teaspoon fennel seeds, crushed
Kosher salt
One 28-ounce can San Marzano whole tomatoes, crushed with your hands, juices reserved
1 cup dry white wine
3 pequin chilies or 2chiles de árbol
Creamy polenta, for serving

Directions:
In a large enameled cast-iron casserole, heat the olive oil. Add half of the sausages and cook over moderate heat, turning, until browned all over, 5 minutes. Transfer to a plate; repeat with the remaining sausages.

Add the fennel wedges to the casserole and cook over moderate heat, stirring, until golden, about 5 minutes. Add the onion, garlic, fennel seeds and 1 teaspoon of salt and cook, stirring, until the fennel is lightly browned, about 3 minutes. Add the tomatoes and their juices, the wine and chilies. Tuck the sausages into the sauce. Cover and cook over low heat for 15 minutes. Uncover and simmer until the sausages are cooked through and the sauce is thickened, about 45 minutes longer. Garnish the stew with fennel fronds and serve over polenta.

We always serve it over pasta, but you can serve it over anything you want such as rice, orzo or whatever.



May the Creative Force be with you!

Arlene Wright-Correll

 
 

The art of making really good popcorn

The Art of Making some Really Good Popcorn©

By Arlene Wright-Correll



Popcorn, also known as popping corn is a type of corn (maize, Zea mays var. everta) that expands from the kernel and puffs up when heated.

Popcorn differs from other varieties of corn in that is has a thicker hull. The hull allows pressure from the heated water to build and eventually bursts open. The inside starch becomes gelatinous while being heated; when the hull bursts, the gelatinized starch spills out and cools, giving it its familiar popcorn shape.

Popcorn was first domesticated in Mexico 9,000 years ago from a wild grass. A few thousands of years later it then made its way across Central to South America.  I was amazed to find out that popcorn is one of the oldest forms of corn with evidence of popcorn from 3600 B.C. was found in New Mexico. 

As a kid coming out of the depression I can remember buying big bags of popcorn for 5 and 10 cents and that has stayed with me so much that I find it almost impossible to buy popcorn in today’s movie theaters for $2.50 to $5.00 a bucket.

I can remember threading popcorn on a string to decorate our Christmas tree as a kid in Brooklyn, NY and to this day I have fond memories of my cousins and me doing this each year at our grandmother’s house.  Often, when she could afford cranberries, we would include them on our string. The popcorn was made in a covered pan on her wood burning stove in her kitchen and we kids loved it.


Recently at Home Farm Herbery I have been experimenting sea salt and herbs which lead me to experiment with popcorn seasonings and we are now delighted to offer several different kinds. 

  One of the simplest ones is Sea Salt with Black Pepper Popcorn Seasoning which has a salty taste with a bite from the cracked black pepper thus giving your popcorn a wonderful aroma.  We went on to discover that this is also great on French fries and homemade chips.



Another one we love is White Cheddar Cheese Powder Popcorn Seasoning which has a great aroma and is cheesy with an authentic Cheddar cheese flavor.  More experimenting proved it to be not only great on our popcorn but great in sauces, dressing, mac and cheese, bread, potatoes, vegetables and anything you use cheese on!  




Wanting something sweeter and perkier we discovered we could have that with our Honey Barbecue Popcorn Flavoring and it gave us a great aroma and a smoky, tangy and sweet flavor.



As loving not only popcorn, but chocolate also we fell in love with Cocoa with Vanilla Popcorn Flavoring because it has the perfect blend of sweet from the cocoa and vanilla with a little bit of salt to balance out the flavors for a great taste.  



Then someone at Home Farm Herbery said how about we folks who like it really hot and the result was Wasabi Popcorn Flavoring which not only has a great aroma and an intense, sharp and hot taste. Again this can also be added to French Fries, homemade chips or anything else you want to give a zing to.

We keep marching on trying new stuff in our Home Farm Herbery Kitchen and we hope you will try them also.  


 
 

Gourmet Baby Back Rib Dry Rub

grilled summer svory ribs          

Home Farm Herbery chemical free, organic Gourmet Baby Back Rib Dry Rub is another secret blend of herbs and spices by The Little Old Lady in The Flowered Hat. All ingredients are organically grown. This 8 ounce or 1 lb. package is good for many, many fine meals and is great for a dry rub on any meat, chicken or fish. We organically grow all the herbs here and the spices we buy are also certified organically grown.

Home Farm Herbery Gourmet Dry Rub ingredients include brown sugar, kosher salt, chili powder, black pepper, cayenne pepper, basil, oregano, thyme, & onion powder. Rubs are better than marinades for large pieces of meat such as briskets and pork butts. For cuts such as these, the internal and external fat melts through the meat during cooking keeping it moist. They also produce a wonderful, flavorful crust.

  We also include a free herb or herb blend of our choice and free shipping within the USA so order now.

Grilled Country Ribs with Summer Savory Mustard Marinade

Summer savory is widely renowned as a culinary herb with a smoother flavor then Winter Savory and similar to marjoram, but unique to itself. We harvest it when it is ready, dry it and pack it for delivery to your kitchen.

Our Home Farm Herbery Organic chemical-free dried Summer Savory is used to flavor spring vegetables, potatoes and cheeses. It is a primary ingredient in the French herbs Provencal.  

No good cook’s pantry is without it so place your order now.

Grilled Country Ribs with Summer Savory Mustard Marinade   Serves 2 Prep time: 45 minutes or less. Ingredients 2 tablespoons Dijon mustard 1 tablespoon red-wine vinegar 1/4 cup olive oil 1 tablespoon

Home Farm Herbery dried summer savory, crumbled, 1 tablespoon water 2 pounds country-style pork ribs (about 6)

Our Bargain Spice of the week is Singapore Seasoning

Our Bargain Spice of the week is Home Farm Herbery’s Gourmet chemical-free Organic Singapore Seasoning     singaporeseasoning           Just use it on fish, pork, chicken, steak and vegetables and you can use it as a substitute in any recipe that calls for Asian Seasoning or Chinese Five Spice Powder 1 oz. resealable package $6.95 Or buy three 1 oz. resealable packages and get the fourth one free $20.85 Plus free shipping and a free herb or herb blend of our choice.

Many uses for Hibiscus powder

Most people have seen fresh hibiscus flowers used as garnishes. However, hibiscus flowers have a lot more uses than that especially if you get them in powdered form. Hibiscus powder has a longer shelf life than fresh flowers and it is easily purchased online through Home Farm Herbery.    

 

Hibiscus Tarts Hibiscus powder has a sweet and tart flavor profile that reminds me of rhubarb and raspberries. That's what made me decide to use the hibiscus powder as a rhubarb compote flavor enhancer. The compote may be used to create a tart, a crisp or a turnover. I'd also suggest topping the hibiscus tarts with a hibiscus powder infused crème fraiche or mascarpone.    

Hibiscus Jam Another great way to make use of Hibiscus powder is to combine it with a raspberry or rhubarb jam. I have found that the hibiscus powder's natural red coloring really deepens the color of the jam. I'd suggest making up a large batch of hibiscus infused jam and using some of the extra jars as hostess gifts.    

Hibiscus Infused Rhubarb Pickles Want to get a little funky? Why not make rhubarb pickles with Hibiscus powder? It will add another layer to the dish's distinct flavor profile that will have your guests asking for more. Just follow your basic rhubarb pickle recipe and add in a spoonful or two of hibiscus powder. The hibiscus infused, rhubarb pickles can be eaten straight out of the jar or sprinkled on a salad made with fresh greens and goat cheese.    

Hibiscus Infused Drinks Did you know that Hibiscus powder works well when paired with various alcoholic and non-alcoholic drinks? Try pairing it with such spirits as raspberry schnapps, white rum, Hpnotiq, raspberry vodka, gin and cognac. It will also blend well withCaribbean sorrels, champagne and dessert wines. When it comes to non-alcoholic beverages, try adding it to soda water, lemonade and ice tea.  It makes a great alternative instead of feeding sugar laden Kool Aid to your kids.  You might also want to use a hibiscus powder and sugar blend to rim your cocktail glasses as well to add an extra touch to margaritas and martinis.    

Hibiscus Vinegar Hibiscus powder can also be used to create a hibiscus infused vinegar or a hibiscus infused oil that can be used as a salad dressing. Simply add the hibiscus powder to the vinegar or oil of your choice. Then treat it like you would any other infused vinegar or oil. In my experience, you should let the mixture sit for two weeks before using it on your salad. That should give the oil or vinegar enough time to fully absorb the hibiscus flavor.

 
 

The Art of Making the Classic French Omelette©

This week’s email question asks, “Do you have any suggestions on making the perfect classic French omelette in an easy fashion?”

Though I personally am not a breakfast egg eater and I am a poor cooker of eggs over easy, I do like and can make a decent French Omelette.  To me they can be eaten any time of the day or night and best of all they can be made in less than 1 minute.

Here is my method.  I use a non-stick pan with sloped side and I pre-heat it on medium high flame (I am cooking with a gas stove).


Next I crack 2 eggs in a medium bowl and whisk with a fork just until smooth, but not frothy and I season them with salt and pepper.


Now I pour 1 tsp vegetable oil into my hot pan giving it a moment to heat up and then swirl oil in the pan to coat all the bottom and sides. (For those of you who use butter go for it, but vegetable oil seems to create less smoke and makes it easier.)



Next I pour the eggs into the hot pan and immediately begin stirring the eggs with the back of a fork, while vigorously shaking the pan with the other hand. 

While stirring, the uncooked portion of the eggs will seep into the open sections of the pan, evenly cooking the eggs. Stop shaking and stirring once the eggs have begun to set but are still very moist in appearance, this stage takes about 30 seconds.  More shaking will cause gaps in your eggs. Don’t overcook your eggs as they will become brown.


It is here that I like to add a pinch of dried French Tarragon and some dried Chives. (You can use fresh if you have them.) When I want to add other stuff such as chopped tomatoes, onions, mushrooms, shredded cheese, etc, I have them prepared, pre-heated and set aside in a bowl to add at the next step.


I tilt the pan away from myself, so the omelette slides away from me and partially up the slope of the pan. When I have filling I scoop it in now. Using my fork I help guide the edge of the omelette over the filling, and then flip the opposite edge over as well. Remove pan from heat.

I now tilt the pan away from me, so the omelette slides away and partially up the slope of the pan. When I have filling I scoop it in now. Using my fork I help guide the edge of the omelette over the filling, and then flip the opposite edge over as well. I remove my pan from the heat.



Before I started I had a plate ready and I hold the pan above a plate while I continue tilting the pan away from myself and flip the omelette onto a plate, seam-side is down.


I suppose one can do it with 4 eggs, but this is so fast and easy that when I have to make several to feed family or guests, I just quickly repeat the process.  Got a question? Just email askarlene@scrtc.com
 
 

Four great hand blended Teas to choose from this week

Four great hand blended Teas to choose from this week.  Order today for the best tea you will ever taste and get free shipping and a free herb, herb blend, tea sampler or Heirloom seed of our choice. 

Hibiscus Mint Tea    


Hibiscus Mint Tea  The red flowering tropical hibiscus plant gives this infusion drink its unique taste and wonderful color. The rich fruity flavor has the perfect hint of mint making a wonderful cup of tea that can be enjoyed all year round. Try it hot or cold with a slice of lemon. Try a Sampler today.



Our Home Farm Herbery Belgian Chocolate Tea has a velvety chocolate smoothness with decadent notes of truffle melting in your mouth. This is an excellent combination of cacao and rooibos. Order a sampler today and getfree shipping.




Epicurean Coconut Tea   At Home Farm Herbery in Munfordville, KY we hand blend Luxury Black Tea, Sweetened Coconut and Natural Flavors to create a full bodied tea that captures the flavor profile of coconut beautifully. The taste and aroma are exquisite. This blend has medium caffeine content and a little milk helps to bring out the flavor. Order today and we will pay for the shipping. 



Mango Swirl Tea from Home Farm Herbery in Munfordville, KY is a fruity, tropical, refreshing and unique aroma and flavor.  It makes a wonderful fruity cup of hot tea or iced tea.  All orders are shipped free and all orders receive a free, complimentary herb or herbal blend. Order now.  
 
 

Get your free $16.98 pkg. of Winter Savory in this 4 day Super Sale


July Super Sale! Every Home Farm Herbery order totaling $50.00 or more gets a free 4 oz. $16.98 pkg. of our Gourmet, chemical Free, Culinary Winter Savory. Offer valid until midnight July 26, 2014.

Home Farm Herbery offers over 350 herbs, herb blends, hand blended gourmet seasonings, herb teas, dehydrated vegetables, medicinal herbs, vegetable powders and heirloom organic seeds direct from our farm in Kentucky.  We make the best jerky and sausage seasonings just to mention a few items.  Plus all our net proceeds go to St. Jude Children's Research Hospital so buy now. 


 
 

No longer just for drinking, chai tea has made a big splash in baking

Oregon Chai Cakelettes

No longer just for drinking, chai tea has made a big splash in baking recently; enhancing everything from healthy breakfast granola with chai spices to decadent cupcakes with rich chai butter cream frosting. These cakelettes are a sweet and simple way to enjoy the aromatic spices of your favorite chai tea You can make them in a regular cup cake pan or even into a loaf cake. We have adapted this recipe we received from King Arthur Flour which is the only flour we use in our baking.


Ingredients:

1 1/2 cups Unbleached King Arthur All-Purpose Flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter, softened
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla bean paste
2 large eggs
1/2 cup sour cream

Syrup
1/2 cup brewed Oregon Chai tea  
1 cup granulated sugar

Directions
1) Preheat the oven to 350°F. Lightly grease the wells of an autumn cakelets pan, or mini muffin pan (see "tips," below left).

2) To make the cakelettes: Whisk together the flour, spices, baking powder, baking soda, and salt. Set aside.

3) Beat together the butter and sugars until light.

4) Beat in the vanilla; then the eggs, one at a time, scraping down the sides of the bowl between each addition.

5) Add half the dry ingredients, then all of the sour cream, then the remaining dry ingredients, stirring just to combine.

6) Scoop the batter into the prepared wells until they're ¾ full — a jumbo cookie scoop works well here.

7) Bake the cakelettes for 14 to 17 minutes, until a cake tester inserted into the center of one comes out clean.

8) While the cakelettes are baking, prepare the syrup: Heat the tea and sugar in a saucepan until the sugar dissolves, stirring frequently.

9) Remove the cakelettes from the oven; cool them in the pan for 5 minutes, then turn them out onto a rack. Brush with syrup immediately.

10) Repeat with the remaining batter and syrup.

Yield: 22 cakelette.ai spices to decadent cupcakes with rich chai butter cream frosting. These cakelettes are a sweet and simple way to enjoy the aromatic spices of your favorite chai tea.

Ingredients:

1 1/2 cups Unbleached All-Purpose Flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter, softened
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla bean paste
2 large eggs
1/2 cup sour cream

Syrup
1 cup granulated sugar

Directions
1) Preheat the oven to 350°F. Lightly grease the wells of an autumn cakelets pan, or mini muffin pan (see "tips," below left).

2) To make the cakelettes: Whisk together the flour, spices, baking powder, baking soda, and salt. Set aside.

3) Beat together the butter and sugars until light.

4) Beat in the vanilla; then the eggs, one at a time, scraping down the sides of the bowl between each addition.

5) Add half the dry ingredients, then all of the sour cream, then the remaining dry ingredients, stirring just to combine.

6) Scoop the batter into the prepared wells until they're ¾ full — a jumbo cookie scoop works well here.

7) Bake the cakelettes for 14 to 17 minutes, until a cake tester inserted into the center of one comes out clean.

8) While the cakelettes are baking, prepare the syrup: Heat the tea and sugar in a saucepan until the sugar dissolves, stirring frequently.

9) Remove the cakelettes from the oven; cool them in the pan for 5 minutes, then turn them out onto a rack. Brush with syrup immediately.

10) Repeat with the remaining batter and syrup.


Yield: 22 cakelette.
 
 

Home Farm Herbery’s Natural Red Velvet Cake Recipe

Home Farm Herbery’s Natural Red Velvet Cake

Makes two 9-inch cakes or 24 cupcakes 

Ingredients 

2-1/2 cups cake flour
3 tbsp. NATURAL cocoa powder (not Dutch processed or dark)
1 tsp. salt
2 tsp. baking powder
1 tsp. cream of tartar
1 cup butter
1 tbsp. vanilla extract
2-1/2 cups white sugar
4 eggs
1/2 cup buttermilk
1/2 cup plain yogurt
1/2 cup to 1 cup  beet puree (from Home Farm Herbery Natural Beet Powder
(Just add a few tablespoons of water to the beet powder to make the puree)
1/2 cup raspberry juice (from frozen or fresh raspberries)  
2 tbsp. white vinegar
2 tbsp. lemon juice
.
Directions

Preheat oven to 350 F Grease two 9-inch cake pans and line the bottom with parchment paper OR line cupcake tins with paper liners.

Prepare beet puree and raspberry juice beforehand. For the raspberry juice, heat up raspberries in microwave until they become mushy. Strain to remove seeds.

Sift together dry ingredients and set aside.

Cream together butter, vanilla, and sugar.

Beat in eggs, one at a time.

In a separate bowl, mix together the buttermilk and yogurt. Whisk in the beet puree and the raspberry juice. Stir in the vinegar and lemon juice.

Alternate adding the dry and wet ingredients to the butter/egg mixture, mixing until combined.
Pour batter into the prepared tins. Bake cakes for 25-35 min (18-22 for cupcakes) or until toothpick comes out clean.
Allow to cool 10 minutes in the pan, and then completely on a wire rack.
Decorate with cream cheese icing.

You can make cupcakes, whoopie pies, roll or log, cakes.  You can use our all natural beet powder to color eggs at Easter time or as a natural dye.

Happy Cooking from Home Farm Herbery


 
 

Here is what is new this week for great cooking from Home Farm Herbery.


Here is what is new this week for great cooking from Home Farm Herbery.

Home Farm Herbery created their own Canadian Steak Seasoning  by hand blending the following ingredients: Organic Garlic, Black Pepper, Coriander, Chili, Salt, Dill, Corn Oil and Oleoresin of Paprika to produce a peppery, salty and full flavored taste and aroma whenever you use it on steak, hamburgers, potatoes, vegetables, fish, chicken and beef.  A gourmet meat eaters choice. Order now.



Corned Beef Spices are easy to use and are available from 1 oz. samplers to 50 lb. bulk.  Order now.

At Home Farm Herbery we have been corning beef for years and we use our own Epicurean, Gourmet Corned Beef Spices or Seasoning as some of our customers call it.
In our Home Farm Herbery Kitchen we use it for Corned Beef, brisket, pastrami and other meat.  It is easy to use.  Simply add approximately 1 tablespoon for each pound of meat.

We have created a spicy, powerful taste with a combination of many flavors and the complexity of our blend makes it have a wonderful aroma. Order now.




Home Farm Herbery’s New York Pizza Sauce Seasoning is hand blended from basil, marjoram, savory, ground rosemary, ground thyme, sage, oregano and parsley.

Regardless of the sauce or the crust the secret to great NY-style sauce is to achieve the perfect balance between acidity, heat, sweetness and a noticeable herbal base with a texture that's thick enough to keep your pizza from getting soggy but still thin enough to spread. 

Now while many of us prefer using fresh herbs over dried herbs when possible our pizza guy prefers using dried herbs in his classic pizza sauce. Because savory herbs tend to grow in dry relatively hot climates they remain relatively stable at high temperatures as the real flavor is contained deep inside the leaf.

Some people think the key to a good pizza seasoning is cut and sifted but we know the key to the herbs used in this pizza sauce blend is that some of them are ground. This is especially critical with the ground thyme and ground rosemary as when using these in the normal dried state they tend to create more flavor explosions which makes the sauce less smooth. Order today



Our Gourmet Baby Back Rib Dry Rub is our biggest seller so order yours today for any and all outdoor and even indoor cooking.

Home Farm Herbery chemical free, organic Gourmet Baby Back Rib Dry Rub is another secret blend of herbs and spices by The Little Old Lady in The Flowered Hat. All ingredients are organically grown. This 8 ounce or 1 lb. package is good for many, many fine meals and is great for a dry rub on any meat, chicken or fish. Order yours today.


Every order includes free shipping, a free herb, herb blend, tea sampler or heirloom seed and often free planting guides and free recipe cards. So order the best chemical free products from Home Farm Herbery today. We thank you in advance as all our net proceeds go to St. Jude Children's Research Hospital.



 
 

This week's salad recipe and some great tea specials

This week’s recipe and specials from Home Farm Herbery

 

Quinoa Salad with Pickled Radishes and Feta

 

Ingredients:

1 cup red wine vinegar

1 1/2 tablespoons sugar

4 medium radishes, very thinly sliced

1/2 pound thin green beans

1 cup quinoa, rinsed (You can get Quinoa at Home Farm Herbery or go to our website)

http://www.localharvest.org/quinoa-C26444

 

1 large English cucumber—halved lengthwise, seeded and cut into 1/4-inch dice

3 1/2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 tablespoons chopped flat-leaf parsley

3 tablespoons fresh lemon juice

6 ounces Greek feta cheese, thinly sliced

 

Directions:

In a small saucepan, bring the red wine vinegar to a simmer with the sugar. Remove from the heat and add the radish slices. Let stand until cool, about 1 hour.

Meanwhile, in a large saucepan of salted boiling water, blanch the green beans until they are crisp-tender, about 3 minutes. Drain and rinse the beans under cold water until cool. Pat the beans dry and cut them into 1 1/2-inch lengths.

In a medium saucepan, bring 1 3/4 cups of water to a boil. Add the quinoa, cover and simmer over low heat until all of the water has been absorbed, about 12 minutes. Uncover and let stand until cool, about 10 minutes.

In a medium bowl, toss the cucumber with 1/2 tablespoon of the olive oil and season with salt and pepper. In a large bowl, toss the quinoa with the parsley, lemon juice and the remaining 3 tablespoons of olive oil; season with salt and pepper. Drain the radishes and add them to the quinoa, along with the beans, cucumber and feta. Toss well and serve.

MAKE AHEAD: The quinoa salad can be refrigerated for up to 3 hours.

 

Hibiscus Zest Tea Tisane

http://www.localharvest.org/hibiscus-zest-tea-tisane-C28270

 

 

Avena Dream Tisane

http://www.localharvest.org/avena-dream-tisane-C28269

 

Licorice Mint Tea Tisane

http://www.localharvest.org/licorice-mint-tea-tisane-C28268

 

Orange Spice Cinnamon Tea Blend https://www.etsy.com/listing/183346398/orange-spice-cinnamon-tea-blend-an

 

In the culinary department we have a new batch of Cumin Seeds Whole All Natural and they are ready for your cooking pleasure.   http://www.localharvest.org/cumin-seeds-whole-all-natural-C28263

 

Now we have made it easy for those of you who make Corned Beef, Brisket and/or Pastrami. Try our all new chemical free Gourmet Corned Beef Spices today.

http://www.localharvest.org/gourmet-corned-beef-spices-C28262

 

Mama to Be Tea

 

An herbal tea designed just for the expecting woman, our Home Farm Herbery’s Mama-To-Be Tea supplies a wealth of health benefits towards the end of pregnancy. Nettle soothes the body’s aches, while oat straw elevates your overall mood. Raspberry leaf is said to ease labor, and chamomile and lemon balm contribute to calmness of mind and body. Spearmint and ginger, the ultimate body tonics, maintain your health as you await your bundle of joy!  http://www.localharvest.org/mama-to-be-tea-C24260

 

 

 

 
 
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