Recently I read a report or rather several reports that
identified 12 foods you should eat provided they are organic because the 12
foods the USDA 2011 list highlighted were loaded with pesticides.
Here is the list.
1. At the top of the 2011 dirty dozen list are Apples. (Apples ranked No. 2 in 2009
and No. 4 in 2010.) More than 40 different pesticides have been detected on
apples, because fungus and insect threats prompt farmers to spray various chemicals
on their orchards. Not surprisingly, pesticide residue is also found in apple
juice and apple sauce, making all apple products smart foods to buy organic.
I know you think that peeling apples will reduce exposure to
pesticide residue, but be aware that you're peeling away many of the fruit's
most beneficial nutrients when you do so!
When you can't find organic apples then try the safer
alternatives which include watermelon, bananas and tangerines.
2. Celery again made it onto the
dirty dozen list. It's a good one to commit to memory, since it doesn't fit the
three main categories of foods with the highest pesticide residue (tree fruits,
berries and leafy greens). USDA tests have found more than 60 different
pesticides on celery. If you cannot find organic celery try safer alternatives
such as broccoli, radishes and onions.
3. Strawberries (my
favorite) are always on the list of dirty dozen foods, in part because fungus
prompts farmers to spray, and pesticide residue remains on berries sold at
market. Nearly 60 different pesticides have been found on strawberries, though
fewer are found on frozen strawberries. When you cannot find organic
strawberries try safer alternatives such as kiwi and pineapples.
though we hate to see it on the dirty dozen list it is always there. More than
60 pesticides have been found on peaches and nearly as many in single-serving
packs, but surprisingly far fewer in canned peaches. Try eating some safer
alternatives which include watermelon, tangerines, oranges and grapefruit.
5. Popeye would be appalled to find Spinach on the list since it is loaded with nearly 50 different
pesticides. While frozen spinach has nearly as many, canned has had fewer
6. For those of us who love Nectarines, they too are on the deadly dozen list, at least
imported ones, are among the most highly contaminated tree fruits. Domestic
nectarines don't test with as much pesticide residue, but overall 33 pesticides
have been detected on nectarines. So if you are having a hard time finding
organic nectarines try pineapple, papaya or mango.
especially imported grapes keep appearing on the dirty dozen list. Imported
grapes can have more than 30 pesticides. Raisins, not surprisingly, also have
high pesticide residue tests. So how does that affect the wine we drink since I
have not discovered, to date, any watch groups checking on pesticides in wine.
However, there are some wineries making organic wine.
8. It was with a sad heart to discover that Sweet Bell Peppers makes the dirty
dozen list again because it tends to have high pesticide residue in all of its
colorful varieties. Nearly 50 different pesticides have been detected on sweet
9. Alas, America's
favorite vegetable is the potato;
unfortunately, more than 35 pesticides have been detected on potatoes in USDA
testing. Sweet potatoes offer a delicious alternative with less chance of
10. The USDA did not exclude blueberries as it usually makes the dirty dozen list, since more
than 50 pesticides have been detected as residue on them. Frozen blueberries
have proved somewhat less contaminated. If you are wondering about cherries and
cranberries as obvious alternatives they are often contaminated themselves. For
breakfast cereal, if you can't find organic blueberries, consider topping your
cereal with bananas.
11. Lettuce joins
in the leafy greens category. Lettuce makes the list of dirty dozen foods with
the most pesticides. More than 50 pesticides have been identified on lettuce.
If you can't find organic lettuce a healthy alternative is asparagus.
12. Kale is a
superfood and since kale is known as a hardier vegetable that rarely suffers
from pests and disease, the USDA has found Kale to have high amounts of
pesticide residue when tested in each of the past two years. Try to find
organic Kale and if you have no luck consider safer alternatives such as
organic cabbage, asparagus and broccoli. Dandelion greens also make a
nutritious alternative. Put on par with kale for the 2011 dirty dozen list, collard greens tests have revealed more
than 45 pesticides. It may be hard to find organic collard greens so look for
organic Brussels sprouts, dandelion greens and cabbage.
At this point one needs to be seriously thinking about what
one puts into one’s mouth if one is trying to eat healthy and while I am at it
lets take a look at milk. One report I read stated, “Pesticides and other
man-made chemicals have been found in human breast milk, so it should come as
no surprise that they have been found in dairy products, too. Twelve different
pesticides have been identified in milk, and milk is of special concern because
it is a staple of a child's diets.” Years ago my family owned dairy farms and
when a cow had mastitis we injected them with penicillin which does not break
down in the milk processing so I wonder if that may be the reason so many kids
or even grownups are allergic to penicillin.
I did find a list of vegetables and fruits called “The clean
15 green” and they include 1. Onions
2. Sweet Corn, 3. Pineapple, 4. Avocado , 5. Asparagus, 6. Sweet peas, 7. Mango
8. Eggplant, 9. Cantaloupe (domestic), 10. Kiwi, 11. Cabbage, 12. Watermelon,
13. Sweet Potatoes,
14. Grapefruit, 15. Mushrooms
Apparently these fruits and vegetables are so clean one does
not have to buy organic.
Don’t think that you can load up on meat because one must
remember that just because there are generally no pesticides found in beef
muscle there are lots of them found in the fat. Fewer than a dozen pesticides
have been detected in beef fat, but among them are long-lived chemicals that
accumulate in human fats just as they do in beef cattle. The same pattern holds
for other meats, with pork fat and chicken thighs tallying the most pesticide
residue, while lean meat comes up clean. I guess Jack Sprat might have called
For those of us who garden and use heirloom, organic seeds
and practice organic gardening we are fairly safe as long as we do not indulge
ourselves with a lot of packaged foods that contain mystery additives that
change our own and our children’s moods and reproduction ability. The vast
majority of consumers will just have to pay attention or risk cancer and other
things that have come along on the ride with pesticides.
First let’s talk about Garam Marsala as the composition of garam masala
differs regionally, with wide variety across India.
Varying combinations of these and other spices are used in different garam
masala recipes in accordance to region and personal taste, and none is
considered more authentic than another. The components of the mix are toasted,
and then ground together. Masala means a spicy mixture.
A typical Indian version of garam
masala is: black & white peppercorns, cloves, cinnamon, black & white
cumin seeds, black, brown & green cardamom pods and that is exactly what we
use in our Home Farm Herbery Garam Marsala Blend except we grind up everything
and we add a little nutmeg. (Home Farm Herbery Garam Marsala Blend ingredients cumin,
coriander, cardamom, pepper, cinnamon, cloves, & nutmeg.)Ourflavors are carefully blended to achieve a
balanced effect t o release its flavors and aromas.
Used mostly in Indian cooking the
North American cook is missing out on an occasional treat by not keeping a
small package of Garam Marsala in his or her herb pantry.
Garam Marsala has a lot of
nutritional value since it contains several micronutrients. One ounce
has about 215 milligrams of calcium, 9 milligrams of iron, 400 milligrams of
potassium, and 1 milligram of zinc.
I want to share two wonderful and inexpensive to make recipes with you that
are not only tasty, delicious and good for you, but healthy!
Sweet Potato Cauliflower
When you want a soup that has a pleasant depth and is
slightly sweet from the addition of those pretty orange potatoes and roasted
cauliflower then this is the soup for your. The sweetness is delicately
enhanced with a light sprinkle of garam masala. At Home Farm Herbery we think
the chunky veggies and thick and creamy broth make it good choice for lunch or
a light dinner.
Yield: 6 to 8 servings
1 large head cauliflower (the one I used was at least 7? in
3 medium to large
sized peeled sweet potatoes cut into 1? pieces
1 sweet onion, diced
2 cloves garlic
7 cups water
First, preheat your oven to 400 °F and cut up your
cauliflower into bite sized pieces.
Sprinkle cauliflower lightly with Home Farm Herbery garam
masala. Place cauliflower onto ungreased cookie sheet and lightly drizzle with
olive oil. Place in oven and let roast until golden brown on the tops and
tender, but not mushy, about 20-30 minutes. There’s no need to turn the
cauliflower. Just remove from oven and let cool while you cook the rest of the
In large stockpot, bring sweet potato, onion, garlic and
water to a boil. Salt (about 3/4 tsp) and stir. Reduce heat and allow it to
remain at a constant simmer until sweet potatoes are tender. Add in cooked
cauliflower and divide soup into 2 parts.
Let soup cool and then blend one part soup in blender until
very smooth. Combine with second part soup and stir. Salt to taste and warm up
over stovetop if needed.
Also why not try this wonderful Vegetable masala which is a
mixture of potatoes, carrots, peas and beans cooked with onions & tomatoes
adding Home Farm Herbery Garam Masala Blend, ginger and garlic powder.
2 potatoes, peeled and cubed
1 carrot, chopped
10 French-style green beans, chopped
1 quart cold water
1/2 cup frozen green peas, thawed
1/2 teaspoon ground turmeric
(You can opt for a frozen veggie mix that has baby carrots
and corn in it)
1 tsp kosher or sea salt is preferred as opposed to regular salt
Place potatoes, carrots and green beans in the cold water.
Allow to soak while you prepare the rest of the vegetables; drain.
In a microwave safe dish place the potatoes, carrots, green
beans, peas, salt and turmeric. Cook for 8 minutes.
Heat the oil in a large skillet over medium heat. Cook
mustard seeds and cumin; when seeds start to sputter and pop, add the onion and
sauté until transparent. Stir in the tomatoes, garam masala, ginger, garlic and
chili powder; sauté 3 minutes. Add the cooked vegetables to the tomato mixture
and sauté 1 minute. Garnish with cilantro
P.S. If you
want to stay healthy then watch this great documentary on Netflix or get the DVD It is called FOODMATTERS
My research shows that Coriander has so many benefits that a
book can be written on them. It has eleven components of essential oils, six
types of acids (including ascorbic acid, better known as vitamin-C), minerals
and vitamins, each having a number of beneficial properties.
Cineole, one of the 11 components of the
essential oils, and linoleic acid, present in coriander, possess anti rheumatic
and anti arthritic properties, which are very beneficial for swelling caused
due to these two reasons. For others, such as swelling due to malfunctioning of
kidney or anemia, it is seen to be effective to some extent, as some of the
components help excretion of extra water from the body while.
Coriander has lots of anti oxidants, vitamin-A, vitamin-C
and minerals like phosphorus in the essential oils in it which prevents aging
of eye, macular degeneration and soothes eyes against stress.Coriander is good in iron content which
directly helps curing anemia and the list goes on and on.
So add Coriander and Cilantro to your culinary efforts and plant some also.
Every year at Home Farm Herbery we plant a new annual crop
of Cilantro in order to get our coriander seeds from which we either sell the
seeds whole or grind them into coriander powder.
The seed of the cilantro plant is known as
coriander. Although cilantro and coriander come from the same plant, their
flavors are very different and cannot be substituted for each other. Coriander is the dried, ripe fruit of the herb
Coriandum sativum. The tannish-brown seeds have a sweetly aromatic
flavor which is slightly lemony. A zesty combination of sage and citrus,
coriander is actually thought to increase the appetite.
Not a lot of people in the USA
cook with coriander and Cilantro is used in many Mexican dishes especially
salsa.Coriander is used in lentils,
beans, onions, potatoes, hotdogs, chili, sausages, stews and pastries.
According to Wikipedia Coriander (Coriandrum
sativum), also known as cilantro, Chinese parsley or dhania,
is an annual herb in the family Apiaceae. Coriander is native to regions
spanning from southern Europe and North Africa to southwestern Asia. It is a
soft, hairless plant growing to 50 cm (20 in) tall. The leaves are variable in
shape, broadly lobed at the base of the plant, and slender and feathery higher
on the flowering stems. The flowers are borne in small umbels, white or very
pale pink, asymmetrical, with the petals pointing away from the centre of the
umbel longer (5–6 mm) than those pointing towards it (only 1–3 mm long). The fruit
is a globular, dry schizocarp 3–5 mm (0.12–0.20 in) in diameter.
Most coriander is produced in Morocco,
Romania and Egypt,
but China and India
also offer limited supplies. Moroccan coriander has the boldest appearance,
followed by the Egyptian and Indian varieties. Romanian and Chinese coriander
is typically darker in appearance than other types.
Many people do
not know that all parts of the plant are edible, but the fresh leaves and the
dried seeds are the parts most traditionally used in cooking. Coriander is
common in South Asian, Southeast Asian, Middle Eastern, Central Asian, Mediterranean,
Indian, Tex-Mex, Latin American, Portuguese, Chinese, African, and Scandinavian
cuisine as well as in spice blends including curry powders, chili
powders, garam masala, and berbere. (You can find all of these at our Local Harvest store
Coriander's has a long history and it can be traced back for
thousands of years. Folklore says it was grown in Persia
3,000 years ago and used to fragrance the hanging gardens of Babylon.
There is mention of coriander in the Bible where manna is described as
being "like a coriander seed, white" (Exodus ). As civilization spread, so did the popularity and
uses of coriander. It has been used as a condiment and as an ingredient in
medicines. It is still widely used in tonics and cough medicines in India.
The leaves of the plant, cilantro, are also a popular flavoring in many Indian,
Latin American, and Southeast Asian dishes.Though used in North American cooking many cooks in this country do not
think culinary herbs are not high in many cooks pantry. However, I also think
that over the past 10 years and especially with all the cooking channels that
Cilantro is really easy and you can have a small kitchen garden near your back
door in the event you have the room to do so.Even a 4 foot by 4 foot raised bed will give you room for several
different herbs.For those who have no
room then consider small pots of herbs and especially Cilantro.For those who cook, but have no desire to
garden then you can simply go to LocalHarvest.org, search up Home Farm Herbery,
click on it and then search Cilantro and you will get a bunch of stuff on it
since we sell all the culinary cilantro and coriander one would want included a
limited amount of seeds. http://www.localharvest.org/coriander-seed-C23730
would one cook with coriander?Why not
try this Coriander, Barley, Leek Soup
I think you might enjoy the exotic flavors that add pungency
and depth to this hearty soup which is delicious all year round but especially
on a cold wintery day.
This recipe makes 10 servings, the prep time is 15 minutes
and the cooking time is 1 hr & 45 min.Complete time is 2 hrs.
Ingredients: 3 c water
1 c uncooked pearl barley
2 tbsp olive oil
2 med. onions, chopped
1 bunch leeks, chopped
1 1/4 lbs ground turkey or chicken
2 ½ qts. Chicken stock
1 ½ c Chinese rice wine
2 ½ tbsp ground coriander
Freshly ground black pepper to taste
In a saucepan, bring the 3 cups water to a boil. Stir in the
barley. Reduce heat, cover, and simmer 30 minutes.
Heat the olive oil in a stock pot over medium-high heat and
sauté the onions and leeks until tender. Mix in the chicken, and cook until
heated through. Pour the chicken stock into the pot, and stir in the cooked
barley. Reduce heat to low, cover, and cook 1 hour, stirring occasionally.
Mix the rice wine into the soup, and season with coriander.
Continue cooking about 10 minutes.
Not a lot of people in the USA
eat Kohlrabi and not a lot of people grow it in their gardens and it is simply
a shame because this thick skin veggie has a delightful surprise inside of it.
According to Wikipedia the name comes from the German Kohl
("cabbage") plus Rübe ~ Rabi (Swiss German variant)
("turnip"), because the swollen stem resembles the latter, hence its
Austrian name Kohlrübe. Kohlrabi is a very commonly eaten vegetable in German speaking
countries and this vegetable is a main stay food in India.
Once peeled a Kohlrabi is delicious either cooked or
raw.It is a member of the brassica
family those nutrient-dense cabbages (as well as kales, Brussels sprouts,
broccoli and cauliflower) whose phytochemicals are highly regarded for their
If you can get kohlrabi with the greens attached, cook them
as you would turnip greens or kale.
Kohlrabi comes in many different varieties and here at Home
Farm Herbery we grow several kinds and then save some of the seed to share with
you.This year we have Kohlrabi,
Delicatesse (Blue) Seeds, Kohlrabi, Delicatesse (White) Heirloom Seeds, Kohlrabi
Early White Vienna Seeds and Kohlrabi Purple Vienna Heirloom Seeds all of which
are Non-Hybrid/Non-GMO.So once Local
Harvest makes these seed offering live buy them as we have only 4 to 10 packets
of each kind.
However, I think the reason Kohlrabi is not a popular
vegetable in the USA
is because it is a lot of work to get to the good stuff.It’s important when you cook with kohlrabi to
peel it thoroughly. Beneath the thick, hard skin is another fibrous layer,
which should also be peeled away. The fibers will not soften when cooked, and
they can get stuck in your throat.
Kohlrabi home fries are delicious and 1 ½ to 2 pounds of
peeled and sliced Kohlrabi makes enough for 4 to 6 people depending on how
hungry they are.Kohlrabi can be cut
into thick sticks like home fries, browned in a small amount of oil, and
seasoned with Home Farm Herbery Dragon Mix Salt (Organic, Chemical-Free). It’s
a very satisfying and healthy fry.
Here is our favorite Home Farm Herbery Kohlrabi Home Fries
Peel the kohlrabi and cut into thick sticks, about 1/3 to
1/2 inch wide and about 2 inches long.
Season them with Home Farm Herbery Dragon Mix Salt (Organic,
Chemical-Free) by sprinkling all over the kohlrabi sticks.
Heat the oil over medium-high heat in a heavy skillet (cast
iron is good). Meanwhile, place the flour in a large bowl, season with salt if
desired and quickly toss the kohlrabi sticks in the flour so that they are
When the oil is rippling, carefully add the kohlrabi to the
pan in batches so that the pan isn’t crowded. Cook on one side until browned,
about 2 to 3 minutes. Then, using tongs turn the pieces over to brown on the
other side for another 2 to 3 minutes. The procedure should take only about 5
minutes if there is enough oil in the pan. Drain on paper towels, and then
sprinkle right away with more Home Farm Herbery Dragon Mix Salt and serve hot.
Advance preparation: You can cut up the kohlrabi several
hours before frying. Keep in the refrigerator.
Why not try something new in your garden, your diet by
adding healthy, chemical-free, organic Kohlrabi to your life?
If I could ever get the picture icon to work on this site I would put in a picture of these good pancakes.
Makes 12 4-inch pancakes
1/2 cup amaranth flour
3/4 cup white whole-wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup low-fat buttermilk, at room temperature
1/2 cup whole milk, at room temperature
1 egg, well beaten
3 tablespoons unsalted butter, melted and slightly cooled
2 tablespoons honey
Butter or oil, for greasing
Sift together the dry ingredients in a medium mixing bowl.
Separately, whisk together the buttermilk, milk, egg and
melted butter. Pour into the flour mixture and stir to combine, do not over-mix.
Allow batter to rest for 10 minutes.
Heat a pan or cast-iron skillet over medium until hot. Brush
lightly with butter or oil.
Spoon the batter (about 1/4 cup) onto the skillet. Cook until
bubbles appear along the surface, about 1-2 minutes.
Flip and cook on the other side, 1-2 additional minutes. The
pancakes should be neither too dark nor too pale. Adjust the heat as needed so
that they brown evenly.
Repeat with remaining batter.
Serve warm with honey or syrup and topped with fruit with
additional nutritional benefit like blueberries, blackberries or pomegranates
The word amaranth means "everlasting" in Greek.
Indeed, this tiny seed has endured the ages, as an important food source for
ancient civilizations in South America and Mexico,
to its current resurgence as a highly nutritious gluten-free grain.It can be can be used as a high-protein grain
or as a leafy vegetable, and has potential as a forage crop. Each year more and
more of it is grown in the USA.Grain amaranth plants are about five to seven
feet tall when mature, and are dicots (broadleaf) plants with thick, tough
stems similar to sunflower. The tiny, lens-shaped seeds are one millimeter in
diameter and usually white to cream-colored, while the seeds of the pigweed are
dark-colored and lighter in weight.
There are many good reasons why you should be planting some
of Home Farm Herbery’s Amaranth, Herb (Non-Hybrid/Non-GMO) heirloom seeds in your garden and here are a
few of them.Several studies have shown
that amaranth seed or oil may be of benefit for those with hypertension and
cardiovascular disease. - Regular consumption reduces blood pressure and
cholesterol levels - Also shown to have high antioxidant properties
Amaranth contains more magnesium than other gluten-free
grains. 1 cup of raw amaranth contains 519 milligrams of magnesium, followed by
buckwheat with 393 milligrams and sorghum with 365 milligrams. In comparison,
an equal amount of white rice contains 46 milligrams of magnesium.
Amaranth contains more protein than any other gluten-free
grain- and more protein than wheat. One cup of raw amaranth contains 28.1 grams
of protein. Oats are a close second with 26.3 grams of protein. In comparison,
1 cup of raw white rice contains 13.1 grams of protein.
Amaranth is second only to teff in calcium content. 1 cup of
raw teff contains 347 milligrams of calicum, amaranth 298 milligrams. In
comparison, 1 cup of white rice contains 52 milligrams.
Amaranth is an excellent source of lysine, an important
amino acid (protein). Grains are notorious for low lysine content, which
decreases the quality of their proteins. The high lysine content in amaranth
sets it apart from other grains. Food scientists consider the protein content
of amaranth of high "biological value", similar in fact, to the
proteins found in milk. This means that amaranth contains an excellent
combination of essential amino acids and is well absorbed in the intestinal
Amaranth is slightly lower in carbohydrate content compared
to other gluten-free grains. 1 cup of raw amaranth contains 129 grams of
carbohydrates, white rice 148 grams, brown rice and sorghum 143 grams and teff
141 grams of carbohydrates. Oats contain 103 grams of carbohydrates, making
them the lowest carb gluten free grain.
Amaranth is a good source of polyunsaturated fatty acids (as
are most whole grains) and it contains vitamin E in similar amounts to olive
Amaranth contains more iron than other gluten-free grains. 1
cup of raw amaranth contains 15 milligrams of iron. Teff is a close second with
14.7 milligrams of iron. In comparison, white rice contains 1.5 milligrams of
Amaranth contains more fiber than other gluten-free grains.
1 cup of raw amaranth contains 18 grams of fiber- buckwheat and millet contains
17 grams. In comparison, white rice contains 2.4 grams of fiber.
Chorizo is a chili (pepper) and garlic flavored sausage.
Chorizo originally arrived with the Spanish Conquistadors but has evolved into
a distinctly Mexican sausage during the last several hundred years.Spanish chorizo is made from coarsely chopped
pork and pork fat, seasoned with smoked pimentón (paprika) and salt. It is
generally classed as either picante (spicy) or dulce (sweet), depending upon
the type of smoked paprika used. Hundreds of regional varieties of Spanish
chorizo, both smoked and un-smoked, may contain garlic, herbs and other
ingredients.At Home Farm Herbery we
make our own Chorizo from a blend of organically grown and chemical-free herbs
we grow here at Home Farm.
Chorizo comes in short, long, hard and soft varieties; the
fattier versions are generally used for cooking, whereas the leaner varieties
are suited to being eaten at room temperature as an appetizer or tapas. Although this is not always the case a general
rule of thumb is that long, thin chorizos are sweet, and short chorizos are
Tapas are a wide variety of appetizers, or snacks, in Spanish
cuisine. Whenever I am in Spain
I stop into a bar to enjoy the different varieties as they may be cold (such as
mixed olives and cheese) or warm (such as chopitos), which are battered, fried
baby squid).According to The Joy of Cooking, the
original tapas were the slices of bread or meat which sherry drinkers in
Andalusian taverns used to cover their glasses between sips. This was a
practical measure meant to prevent fruit flies from hovering over the sweet
sherry (see below for more explanations). The meat used to cover the sherry was
normally ham or chorizo, which are both very salty and activate thirst. Because
of this, bartenders and restaurant owners began creating a variety of snacks to
serve with sherry, thus increasing their alcohol sales.The tapas eventually became as important as
Portuguese chouriço is made with pork, fat, wine, paprika
and salt. It is then stuffed into natural or artificial casings and slowly
dried over smoke. There are many different varieties, differing in color,
shape, seasoning and taste.
There is even a Mexican version of chorizo which is based on the uncooked Spanish chorizo fresco;
the Mexican versions of chorizo are made from fatty pork (however, beef, venison,
kosher, and even vegan versions are known).Rather than chopped, the meat is usually ground (minced), and different
seasonings are used. This type is better known in Mexico and other parts of the
Americas, and is not frequently found in Europe. In Mexico, Chorizo and longaniza
are not considered the same thing.
In the Dominican Republic,Panama and Puerto Rico, chorizo and longaniza
are considered two separate meats. Puerto Rican chorizo is a smoked,
well-seasoned sausage nearly identical to the smoked versions in Spain. Puerto
Rican and Dominican longanizas have a very different taste and appearance.
Seasoned meat is stuffed into pork intestine and is formed very long by hand.
It is then hung to air-dry. Longaniza can then be fried in oil or cooked with
rice or beans. It is eaten with many different dishes.Chorizo is a popular pizza topping in Puerto
Chorizo is great for breakfast or any other meal. Fry it up,
scramble in some eggs ... and you have chorizo con huevos!
At Home Farm Herbery we have created 3 different blends of
Chorizo Sausage Seasoning and they range from mild to medium to hot.You can go to localharvest.org and do a
search for Home Farm Herbery and then do a search of Chorizo and you will find
all 3 of them.
To Make Home Farm Herbery Gourmet Chorizo Sausage you will
need the following ingredients:The
contents of a package of Home Farm Herbery Gourmet Chorizo Sausage Seasoning,
5-lb coarse ground pork butt, 1-cup cold white wine, and 3-medium onions,
finely chopped.For those who want their
chorizo hot just add the separate package of cayenne pepper.You can get the Home Farm Herbery Gourmet
Chorizo Sausage Seasoning at this link http://www.localharvest.org/hot-chorizo-sausage-seasoning-C23359
To make easily make your own healthy, chemical free Chorizo
you can just follow these simple directions and all you will need is an old
fashioned meat grinder or just mince the meat finely.Start by hand-trimming the fat from the
outside of the meat to your desired fat preference. Grind the meat with a fine
grinding plate. After grinding, add the sausage seasonings to the meat and
blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the
ingredients are spread evenly throughout the meat.Stuff by hand or by using a sausage stuffer
or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use
the blade in meat-grinder when stuffing and it is best to use a stuffing (bean)
plate). If you wish, you can also form patties without casings.
I do hope you will experiment with our seasonings because
you do not have to stuff casing as you can easily fry it up in patties or
minced or even roll it up in cheese cloth as a log and let it dry out or smoke
This is a response from one
of our readers, “I appreciate your attempts at educating the public concerning
the source of their food. We all want to eat every day.Sustainable agriculture, the term is tossed
around nowadays. Naturally it is a concept dear to my heart. With all my hard
work and effort, I can not say that I have reached the stage of being self
For some reason I have always
had an interest in food production, paid attention and put two and two
together. for instance, Long time ago, while still living in Germany, I noticed
that since modern agriculture has been in full swing, and reliance on chemical
fertilizers is heavy, that though the fields look lush and green, sometimes, on
a corner and sometimes a whole strip, where the farmer missed a spot in
fertilizer application, the corn is yellow and knee high. If there was no
artificial fertilizer applied, the whole field would look that way and there
would not be a crop.
When I was young, I lived
through the transition of age old practices to modern agriculture. The land
where I grew up has been continually farmed for a couple thousand years. During
that time, it basically had maintained a reliable state of fertility. The
farmers knew that you can not just take, you have to give back and you have to
give back as much as you take in order to keep equilibrium. The farmer also
practiced a tried and true system of crop rotation. Something that I observed,
since I still saw fields tended the old way (I come from a very backwards
region) were the relative lack of weeds and harmful insects. On my grandparents
farm, where we raised oats, wheat and rye, also potatoes, mangels and turnips,
the ground was never, ever treated with herbicides, there was no such thing
yet, and yet, our fields were not infested. The hayfields, which we would have
called meadows, had not been touched in probably hundreds of years. A variety
of grasses, herbs and wildflowers grew and made very fragrant hay that kept
animals healthy. Also, the hay was cut before the plants went to seed and so
weeds were not spread onto fields by surviving seeds in the manure. I had to
learn the hard way that you can not use old, spoiled hay as mulch as it is full
of weed seeds nowadays.
Sustainable agriculture is
like the famous "circle of life". The old dies and gives substance to
the new. On my own place, I have worked very hard for several years to improve
the soil. Basically I have employed a system that would best be referred to as
"robbing Peter to pay Paul" as I am dependent on soil building mulch,
manure, etc., that has been grown somewhere else. I try to be as natural as
possible, but the hay my little cows eat, was grown on somebody else's
unnatural field. Nevertheless, Paul has gotten richer. I am trying to apply all
means to improve and help the natural effort of the soil to repair it.
Basically by growing green
manure cover crops and interseeding things like ladino clover which takes
nitrogen from the air and transfers it to the soil.In my attempt to learn the local flora, I
noticed that in some woodland where I was digging up some wildflowers, the soil
looked rich and friable, much different than just a few yards away in the
adjoining pasture. It is to be safely assumed, that a hundred some years ago,
this was the general condition of most of the bottom lands.It is a sad situation. Wendell Berry, whom I
would consider a chronicler of good farming practices, had a character in one
of his books says, “When the white man came to this country, he fell in like a
pig in a corncrib wasting the abundance. We all have read the numbers, the
unfathomable tons of good soil that has been washed away, irreplaceable. I
consider it to be good economy to sell produce locally. Of course that is not
sustainable agriculture at the soil level. Like a neighbor told me when I first
moved here, you can not grow anything without 10-10-10. The question arises. 10-10-10 has not been around very long. What are we going to
do if there is none?” My answer, “Try to be as organic as you can be and be a
small scale farmer.” QWTCBCS5MEG9
We are busy here at Home Farm Herbery at many things such as
starting many organic and heirloom seeds in the greenhouse, getting new raised
planters built, creating new herb blends and putting new organic and heirloom
seeds up on Local Harvest as they become ready and proven for 2013 plantings.
We start off our chilly mornings with some of our Home Farm Herbery teas and we find one of our favorites is our Herbal Chocolate Chai and it can be found at this link