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 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.  
 
 

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.



 
 

You can use carrot powder in Carrot cake, pudding, juice, stews, soup, orange food coloring, carrot soup or on anything you desire some carrot flavor.

Carrot Powder

Carrot Powder is also known as Dried Carrot Powder

Our Home Farm Herbery Carrot Powder is made from chemical free, carrots and has a sweet, subtle and pleasant taste and aroma.

You can use it in Carrot cake, pudding, juice, stews, soup, orange food coloring, carrot soup or on anything you desire some carrot flavor.

It is a great substitute for Carrots Diced, Spinach Powder, Tomato Powder, Beet Powder, Hibiscus Powder or Red Bell Peppers Dried

It is rumored that Carrot's high concentration of Vitamin A gave British Soldiers night vision during World War II.

1 oz sampler package is $4.95

2 oz package is $7.95

4 oz. package is $19.95

8 oz. package $29.95

16 oz package is $45.85

5 lbs $152.00

10 lbs. $229.00

50 lbs. $799.00

Buy now and receive free shipping and a free herb, herb blend, tea sampler or heirloom seed of our choice.

We thank you in advance for your purchase as all our net proceeds go to St. Jude Children’s Research Hospital.




 
 

How to make your own chemical free European Beer Mustard

Why consume condiments from a grocery store that contain texturizers, stabilizers, preservatives and refined sweeteners?  Why consume large amounts of high-fructose corn syrup when it is easy enough to make your own condiments?

Are we that busy or that careless about our family’s health?

At Home Farm Herbery we make beer mustard that is terrific and once in a while, just for variety we substitute some left over dry white wine, when there is some, for the beer.  Whenever you want to experiment you can substitute salt for fish sauce or lemon or lime juice for the vinegar and for those who want sweeter beer mustard just double or even triple the amount of honey.


Here is our recipe for Home Farm Herbery European Beer Mustard

Makes about 1 & ½ cups

Ingredients:




1/3 cup beer (brown ale, porter or stout)
½ cup white wine vinegar
2 gloves garlic minced or 1 teaspoon pure garlic powder  
1 tablespoon fish sauce
1 tablespoon honey or maple syrup (make sure either one you use are pure with not additives)

Directions:

In a bowl with a lid, stir all the ingredients together and set aside on your kitchen counter for a couple of days or in your refrigerator for a few days and simply forget about it for a time being.


When you are ready pour everything into a food processor and puree until smooth.  You can use it immediately and any leftover will store in the refrigerator for the next several months.

We use this with Bratwurst & Sauerkraut 

or we love it with healthy raw foods as a dip

How about making some as gifts?

Who can resist a cold glass of beer and homemade pretzels?



How about a good corned beef sandwich?



and last but not least Bratwurst and Sauerkraut
Happy and healthy eating begins when you just say NO to genetically altered foods.

Arlene Wright-Correll
 
 

Get a Free Pizza dough recipe card when you order our Original Blend Pizza Seasoning

Pizza Seasoning Mix (Original Blend)

At Home Farm Herbery we have successfully blended our organic and chemical free herbs to create an exact replica of a true Italian Pizza Seasoning.  You will love it!

We top our homemade pizzas with our homemade sauce using our homemade pizza dough recipe and often our own homemade mozzarella cheese. Then we sprinkle this wonderful blend we have created that has the taste and aroma of all the traditional pizza flavors blended into one wonderful taste sensation!


An added bonus is this blend goes well with any other Italian cooking so buy some today and keep it handy in your pantry. We often add some into the Italian meatballs when we make them.

The exact origins of pizza are unknown and a heatedly contested issue, although the United States often gets credit for the invention of pizza, however I do not personally believe it since I do not remember pizza popping up all over the US until after the GI’s returned home from WW II.

Hand Blended Ingredients: Onion, Red Bell Peppers, Green Bell Peppers, Fennel, Oregano, Garlic, Basil, Chives, Parsley, Thyme, Marjoram and Celery.

Gluten Free, Sugar Free, Salt Free and Vegan

1 oz resealable package $6.99
2 oz resealable package $10.99

Buy either size today with free shipping and a free, complimentary herb, herb blend,  tea sampler or heirloom seed of our choice with each order. Plus we will send you Arlene’s great and easy Pizza dough recipe at no additional charge. So buy now.

We thank you in advance as all our net proceeds go to St. Jude Children’s Research Hospital.




 
 

Home Farm Herbery’s favorite recipes for Sweet Yellow Banana Peppers



You are getting ready to plant your garden and you are considering Sweet Yellow Banana Peppers and you look and at them and think what do I do with a bumper crop of Sweet Yellow Banana Peppers?  


Here are some of Home Farm Herbery’s favorite recipes.




Of course the obvious is to try canning your sweet yellow banana peppers.  Here is the typical pickling recipe for banana peppers. You can always add ingredients to customize it -- some people like to add jalapeno peppers for a kick of heat; some add garlic. Be creative.

First you'll wash about three pounds of peppers, and then remove the stem ends. Slice them into rings about a quarter inch thick. In a saucepan, bring 5 cups cider vinegar, 1 1/4 cups water, 5 tsps. canning salt, 2 tbsps. celery seed  , and 4 tbsps mustard seed to a boil. Put some dry celery and mustard seed 
 into the jars. Then fill up the jars with your peppers and cover with the boiling liquid. Can according to instructions.  We use them in salads, on burgers, sandwiches and more.



Since Banana peppers are tangy and sweet, so their flavor mixes well with cheese and other toppings; think cured meat or a green leafy vegetable, like spinach or arugula. Here's a quick recipe: Make your own pizza dough and sauce (or buy some at the grocery store). Roll out your dough, leaving a border around the edge for your crust. Ladle on a thin layer of sauce, spreading it around with the back of the ladle. Sprinkle on grated mozzarella cheese. Next, place a layer of torn arugula leaves on the pie. Top with small sliced pieces of cured Italian salami or pepperoni. Top the whole thing off with sliced rings of banana peppers. Bake on a baking sheet for 20 to 25 minutes at 450 degrees.  I bake on a stone so I only bake for 10-12 minutes. Top with grated parmesan cheese. Delicious!


Because Banana peppers have a much milder taste than bell peppers, and bring a different flavor to the traditional dish of stuffed peppers. You can make stuffed peppers meaty or meatless, depending on your preference. If you don't eat meat, think about using rice, quinoa    or some other meat alternative.  Use about a pound of meat for every four good-sized banana peppers. Use mild or spicy, whatever your preference. Slice the top of the pepper, making it into a sort of flip-top. Brown sausage or ground beef in a skillet and set aside. In a large bowl, mix bread crumbs, Romano cheese, an egg, and some salt and pepper together. Stir in the meat and add more bread crumbs/cheese or another egg, depending on how moist or dry you want the stuffing. Gently fill the peppers with the stuffing and close the tops of the peppers. Fry the peppers in olive oil until each side is browned. Serve with a bit of marinara sauce and some grated cheese on top, if desired.


Fried banana peppers are a Southern favorite, served as an appetizer or as a side dish next to roasted ham or fried chicken. You can fry fresh banana peppers, pickled banana peppers, mild peppers or spicy peppers -- whatever you like best. The recipe is super simple and everyone loves them. Here's how to make deep fried banana peppers:

The secret to the Southern recipe is saltine crackers. Wash the banana peppers and slice lengthwise. Remove seeds and pat dry with a paper towel. Soak the peppers in milk, then dip in a mixture of flour and crushed saltine crackers. Fry in hot vegetable oil until golden brown. Remove with tongs, drain on paper towels, and serve while still warm.

Fried banana peppers taste great on their own, with cocktail sauce or even with ranch dressing for dipping. Give your family a variety of dips to choose from!

A very popular appetizer, poppers are peppers split open, filled with cream cheese and deep fried. If you like poppers but don't like the spiciness of jalapenos, why not try some banana pepper poppers? You can get the yummy taste without the heat, and you can make them at home.

Wash the banana peppers and pat dry. Cut in half lengthwise and remove seeds. Fill each half with cream cheese. Here comes the good part. Wrap a small (about a third of a slice) piece of bacon around each pepper and stick a toothpick through to hold. Place them on a baking sheet and bake at 375 degrees until the bacon is crispy. Warning: These are addictive!

For variations on the theme, mix in shredded cheeses like parmesan, Gouda or Monterrey Jack. Forgo the bacon altogether if you don't eat meat or don't like bacon. Or, top the cream cheese mixture with bread crumbs. Add salt, pepper, garlic powder  , paprika -- whatever tickles your palette's fancy!.




 
 

Two More Good Reasons to Grow Haricot Vert Beans, try these recipes today

Two More Good Reasons to Grow Haricot Vert Beans





Haricot Vert with Shallots



Ingredients:
1/2 pound of haricot vert, trimmed hopefully that you grew yourself.
2 teaspoon butter (Please not margarine)
1 Tbsp Dried Shallots,
Salt and pepper to taste
2 tablespoons diced tomato
Wedge of lemon

Directions:
Bring a pot of well-salted water to boil. Boil haricot vert for 3.5 minutes (yes, I honestly believe that this level of timed precision will be rewarded). Plunge them into an ice bath and drain the beans.

In your empty pot (because we’re always looking to save dish-washing time in the smitten kitchen) melt two teaspoons of butter over medium heat. Add the shallot and sauté them until they’re just translucent, not browned–about one to two minutes. Add the drained and cooled haricot vert back into the pot and reheat them in the butter and shallots. Season with salt and pepper. Spread haricot vert and shallot onto a plate, throw the diced tomato over them and squeeze a few drops of lemon juice* over the dish. Serve immediately.

Haricot Vert Beans with Butter and Herbs


Ingredients:

1 pound thin green beans (haricot vert), trimmed
1/4 cup red onion, chopped fine
3 Tbsp butter





Salt and pepper to taste
Lemon wedges

Directions:

1 Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.
2 Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes.
3 Add the green beans and sauté for 2-3 minutes, stirring often.
4 Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more.
Serve hot or at room temperature, with lemon wedges.


 
 

How to make Mullein Leaf Tea

Dried mullein leaves, flowers and roots can all be used to heal these lung abating conditions. A mullein tea is the most common method of preparing the herb and the recipe below makes one cup of tea, which can be consumed up to 3 times a day. Using the tea as a gargle once it has cooled down is very effective for coughing and soreness in the throat. 

Mullein Leaf Tea 

Ingredients
1 ½ cups boiling water
1-2 teaspoons dried mullein leaves and/or flowers (flowers make a sweeter tea)
1 teaspoon dried spearmint (optional for flavor)
1-2 teaspoons honey (optional)

Directions
Steep the mullein leaves in hot water inside a tea ball or strainer for 15 minutes. Add honey if you like a sweeter tea.
If the flavor of mullein doesn’t agree with you, another great way to reap its benefits is by preparing an inhalant. To do this, boil the leaves in water for 5 minutes and inhale the steam to relieve coughs, congestion and asthma. Mullein can fight asthma and keep away colds because it actually prevents infections from settling into the delicate respiratory tissue by curing dryness and constriction.

Rather ironically, mullein can also be smoked, thus rendering itself the only type of cigarette that could be considered beneficial in treating lung conditions.

Mullein is primarily a respiratory herb, although its benefits reach much further than our lungs. The herb is a diuretic and thus can relieve urinary tract inflammation when taken through a tea. It can also be used to decrease inflammation in the bowels, helping to reduce colitis and other issues. Mullein extract infused with olive oil has been used to reduce the inflammation of earaches, sore joints, insect bites and hemorrhoids because of its soothing properties. Simple poultices made out of fresh, mashed mullein leaves and flowers mixed with water can also be used to relieve, burns, boils and sores. 




It is really easy to make Home Farm Herbery Gourmet Linguica Sausage

It is really easy to make Home Farm Herbery Gourmet Linguica Sausage Seasoning and this recipe makes great Linguica Sausage. 

You do not need a lot of equipment.  An old meat grinder will do or get your meat ground at the meat department.  You simply make patties and/or scramble sausage instead of links.

  To Make Home Farm Herbery Linguica Sausages you will need the following ingredients:  

The contents of Home Farm Herbery Linguica Sausage Seasoning, 5-lbs pork butt, coarsely ground, 2-tbsp liquid smoke, 2-tbsp minced garlic & 1/2-cup red wine.

  Directions:
Hand-trim fat from the outside of meat to your desired fat preference.  Grind the meat with a course grinding plate. After grinding, add the Linguica 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.


Happy Sausage Making.


Arlene  Wright-Correll
 
 
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