Home Farm Herbery

  (Munfordville, Kentucky)
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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



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)



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



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




Avena Dream Tisane



Licorice Mint Tea Tisane



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.



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





Everything you wanted to know about Miniature Mexican Watermelons

Mexican Watermelon Seed Info.

Gherkin cucumbers are available summer into fall.

The Watermelon gherkin, scientific name Melothria scabra, is a thin delicate climbing and trailing vine grown for its edible fruit. It is an heirloom variety rediscovered, thus in an effort to popularize the fruit, several seed companies have coined new names, including Cucamelon, Sandia de Raton, Mouse melon, Mexican Sour gherkin, Cuka-nut and, in France, Concombre à Confire (preserving cucumber).

The picture was sent to me by one of our valued customers 

Description/Taste:  Watermelon gherkins are thumbnail-sized, oblong-shaped and appropriately, have the appearance of a miniature watermelon. Their coloring is variegation of lime green and off white. The texture is crunchy, succulent and crisp with the flavor of cucumbers and tart citrus.

The Watermelon gherkin is perfectly suited to eat fresh, out of the hand. It makes incredible pickles and can be added to salsas for unique texture and flavor. You can also save the seeds from the ripest fruits and plant them again for future crops. Watermelon gherkins pair well with tomatoes, chilies, citrus, pickling spices, garlic, fennel, watermelon, honeydew melon, pork belly, roasted and grilled white fish, yogurt, young mellow cheeses, cilantro and mint.

The melon’s most common name in Spanish is “sandíta” (little watermelon). In Mexico and Central America, the Mexican gherkin fruit is often used in nonculinary ways, including in medicine.

There is quite a bit of argument as to where the Watermelon gherkin belongs by botanical classification, especially because it’s wild ancestors are native to Africa. Research, though, has found that it is native to Central and South America. The Watermelon gherkin has been a staple of Mexican and Central American diets since pre-Columbian times; hence it has collected several names in indigenous languages. The Watermelon gherkin is both drought and pest resistant, it is a vigorous grower, creating prolific yields and it reseeds itself freely. Fruits will simply fall off the vine when ripe.

Save some seeds each year and replant.  

 When you sow this package of seeds you are taking part in the preservation of healing plants worldwide. 

 Arlene Wright-Correll 

Home Farm Herbery

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