Home Farm Herbery

  (Munfordville, Kentucky)
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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

Meet Paula M. Youmell, Holistic Health Educator and her new book

I am excited!

I just connected with a wonderful, talented gal from my old part of the world.

Paula M. Youmell is an RN, author, and Wise Woman-Holistic Health Educator and Healer in Northern NY state. 

She uses her areas of expertise in holistic health to hand craft personal plans of health and healing for each of her clients. She teaches group classes and work place wellness workshops in holistic health, whole food cooking and healing. 

Paula is happy to work with distance clients via the phone. 

Find her at www.HandsOnHealthHH.com, www.WholeFoodHealer.com, and www.wisewomenredtent.com.

All Paula’s book royalties go to local non-profit organizations in the area where she lives. 

One of Paula's books is Hands on Health and you can be tempted to read the 1st 15 pages by clicking here now.

Remember Home Farm Herbery offers chemical free all natural heirloom seeds, culinary and medicinal herbs, Hand blended all natural teas, herbs and herb blends, seasonings and more. Click here now

Plant some Feverfew Medicinal herb seeds today.

Feverfew Seeds Organic

(Tanacetum parthenium)

Home Farm Herbery Feverfew seeds are available in a limited quantity this year so buy this medicinal plant seed early.

A member of the Aster Family (Asteraceae) our Home Farm Herbery Organic Feverfew is a herbaceous perennial native to temperate zones of the world and hardy to -20 degrees F. 

Pretty white and yellow flowers on a midsized bush make this a garden favorite, medicinal uses or no.  This organic, open-pollinated strain is a selection made for high medicinal activity and each flower is encircled by only one layer of ray flowers (as per photo).  It is not frilly, double-flowered or variegated.

Herbaceous perennial, native to temperate zones of the world. Self-seeding and vigorous. It prefers full sun or partial shade. Fresh leaves are tonic to prevent migraines.

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

50 seed Pkt $6.95 with free shipping and a free herb or herb blend of our choice.

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

Limited supply of this year's seeds so order today.


Oregano Italian

Oregano Italian

Chemical free Organic Italian Oregano from Home Farm Herbery is grown in our own hot, sunny part of Kentucky. We harvest it when it is ready, dry it and pack it for delivery to your kitchen.
Oregano is used on pizza, in sauces and almost every Italian dish. Its aromatic flavor makes it an excellent addition to pot roast, veal and liver. When adding to cooked meals, add near the end of the cooking period.

Oregano is a culinary and medicinal herb in the mint family.

Oregano with its sweet, fresh and lemony flavor goes well with thyme, bay leaves, black pepper, and juniper berries.

It is a must in any good cook's kitchen or pantry.

0.25 oz. resealable package $2.98,  

1 oz. resealable package $6.95

4 oz. resealable package $10.95

8 oz. resealable package $19.95

16 oz. resealable package $35.95

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



Dandelion Leaf Medicinal

Dandelion Leaf Medicinal


Our Home Farm Herbery Dandelion Leaf Medicinal is Dried, Organic, Pesticide-free, cut & sifted.

Used by people who have problems with water retention, dandelion root is commonly used as a diuretic. In fact, many people in the West use it as part of a weight loss regimen to battle excess water weight. It can also be used to help you improve your digestion and detoxify the liver. Good for chronic urinary tract infections and because of its diuretic properties dandelion can also be used to lower blood pressure. Dandelion helps to relieve a stomachache and help you to regain your appetite if you’ve lost it due to illness.  It is good for joint pain, gout, rheumatoid arthritis and is an effective as a treatment for acne, eczema, and psoriasis of the skin. It’s even known to help build up the blood and reduce problems that occur with anemia.

Dandelion can be taken in many forms. You can use the leaves, the flowers, or the roots depending on your problems. You can also take dandelion in many preparations – from infusions to capsules. Powders can be purchased as well. *These statements have not been evaluated by the FDA


1 oz. resealable pkg. of organic Dandelion Leaf $6.95


4 oz. resealable pkg. of organic Dandelion Leaf $24.95


8 oz. resealable pkg. of organic Dandelion Leaf $39.95


16 oz. resealable pkg. of organic Dandelion Leaf $69.95


All orders are shipped free and come with a free complimentary herb or herb blend of our choice so order today.


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


Hyssop Medicinal Herb for sale

Hyssop Medicinal Herb


Our Home Farm Herbery Hyssop Medicinal Herb is organic, pesticide-free, dried, cut and sifted.

This is one of Herbalists favorite herbs and has been used for centuries.  Hyssop has expectorant, diaphoretic, stimulant, pectoral and carminative properties. Hyssop Tea improves the tone of a feeble stomach and cures asthma. The infusion of its leaves relieves muscular rheumatism, bruises and discolored contusions.

*These statements have not been evaluated by the FDA

1 oz. resealable pkg. of organic Hyssop Medicinal Herb $6.95

4 oz. resealable pkg. of organic Hyssop Medicinal Herb $24.95

8 oz. resealable pkg. of organic Hyssop Medicinal Herb $39.95

16 oz. resealable pkg. of organic Hyssop Medicinal Herb $69.95

All orders are shipped free and come with a free complimentary herb or herb blend of our choice so order today.

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


3 great new recipes and a preview of our new medicinal herbs

Lemon Pepper Chicken lemon pepper chickenRecipe

Berbere Chicken with Rice
Berbere Chicken RiceRecipe
Crock Pot Stew with Bouquet Garni Crock Pot Stew with Home Farm Herbery Bouquet Garni bouquet garniRecipe

Chocolate Mint Rooibos Tea is this week's featured tea chocolate mint rooibos samplerclick here to order now

Medicinal herbs This year’s crop of Home Farm Herbery Medicinal Herbs are now available. Place your order today.

Alfalfa Medicinal Herb Leaf
Cat’s Claw Medicinal Organic Bark
Chamomile Flowers Medicinal Herb
Comfrey Medicinal Herb Leaf
Dandelion Leaf Medicinal Coming Soon
Goldenrod Medicinal Herb Coming Soon
Hyssop Medicinal Herb Coming Soon
Lemon Balm Herb Medicinal
Mullein Leaf Medicinal Herb Coming Soon
Yarrow Flower Medicinal Coming Soon

Comfrey Medicinal Herb Leaf for sale

Comfrey Medicinal Herb Leaf


Home Farm Herbery Comfrey Leaf is organic, cut and sifted.


Comfrey is a perennial herb related to forget-me-not and borage. Also known as Bruisewort and Knitbone, comfrey has earned an entry in every Materia Medica written since the 15th century, although it's been in use for much longer. Due to the presence of pyrrolizidine alkaloids, comfrey leaf is limited to topical uses today but should not be applied to open wounds. It is recommended to use comfrey as an external, not internal. It is good in salves, ointments, poultices


1 oz. resealable pkg of organic cut and sifted Comfrey Leaf $6.95


4 oz. resealable pkg of organic cut and sifted Comfrey Leaf $24.95


8 oz. resealable pkg of organic cut and sifted Comfrey Leaf  $39.95


16 oz. resealable pkg of organic cut and sifted Comfrey Leaf $69.95


All orders are shipped free and come with a free complimentary herb or herb blend of our choice so order today.


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


Watermelon cocktails, grilled chicken pizza and how to make essential oils

Watermelon Blueberry Cocktail Recipe


This refreshing summer cocktail combines the flavors of watermelon and blueberry with fresh vanilla caviar (seeds scraped from a vanilla bean).

Vanilla Citrus Simple Syrup

Yield: ¼ cup (about 60 ml.) simple syrup

Time: 10 minutes


¼ cup (50 grams) granulated sugar

2 tablespoons (60 ml.) water

? teaspoon finely grated lemon rind


Combine sugar, water and lemon rind in a small sauce pan. Split ? of vanilla bean in half lengthwise, scraping seeds into pan. Add pod to pan, as well. Allow mixture to come to a boil over medium high heat, whisking to fully incorporate. Take off heat, strain, discard or save pod for later use, and refrigerate syrup until fully cooled.

 Watermelon Blueberry Cocktail

Yield: 6 cocktails

Active time: 7 minutes

Inactive time: 2 hours 


3 lbs. (1361 grams) seedless watermelon with rind cut off + extra for garnish with rind intact

½ cup (125 ml.) + 2 tablespoons blueberry vodka

2 tablespoons lemon juice 


Puree 3 lbs. (1361 grams) of watermelon in blender until smooth. Strain puree through sieve (should yield about 3 cups). Add blueberry vodka, simple syrup and lemon juice, stirring to combine. Allow mixture to chill in refrigerator for about two hours or until cold.

Serve in cocktail glass with a small triangular wedge of watermelon.

Grilled BBQ Chicken Pizza Recipe


Serves: 4 Adults Time: 30 Minutes


Semolina flour

2 pizza crusts split into 4 mini pizzas*

2 cups cooked, shredded chicken


1/4 cup BBQ sauce per pizza

2 cups shredded mozzarella cheese


Prepare your toppings and get them all ready to go outside near the grill. Place them in easy to get bowls and containers. You will want to move quickly so have them all ready. It's easy to carry them out there in a cookie sheet or large melt-proof platter.

On a separate upturned cookie sheet, or pizza peel, spread semolina across the surface to create a non-stick surface. Divide your dough into four portions and press out into mini pizza shapes, about 1/4 inch thick. Keeping them mini-sized helps make them much more manageable on the grill for a beginner.

Grease your grill grates. Heat your grill up to medium to medium-high heat, around 400-425 degrees. Place your pizza crusts on the hot grill by turning the cookie sheet over on to the grill. The pizza crusts should slide off.

Close the lid on the grill and cook for 2-4 minutes until the crust is golden and has dark grill marks on the bottom. Use a spatula and tongs to carefully turn the crusts over and cook a quick minute or so to harden the bottom crust.

Remove the pizzas from the grills to your waiting cookie sheets. Add the BBQ sauce, chicken, pizza seasoning mix and mozzarella cheese to each pizza. Then carefully return the pizzas back to the grill to continue cooking.

Close the lids and cook an additional 4-6 minutes until the toppings are hot, the cheese is melted and the bottom crust is crispy and golden.

 Remove the pizzas from the grill and serve immediately. Enjoy!

 Use your favorite pizza crust recipe, box mix, or frozen loaf.

Tips on making essential oils from your garden herbs


Three Essential Tips for Success

The process of preserving herbs as aromatic oils is called infusion because the herbs are treated so that their herbal essences “infuse” the oil in which they are immersed.  For this reason essential oils are often called herbal infusions.


Pay careful attention to the three important tips below when you make your infused oils.  If you do then preserving your herbs in the way described will produce really high quality herbal infusions:


Use a good-quality, mild-flavored oil such as sunflower oil. You don’t want the taste of the oil to compete with the flavor and smell of your herbs. For this reason you should avoid using extra virgin olive oil


Cover you herbs completely with oil during the infusing process. Any bits sticking out will oxidize and spoil the flavor of the oil


Before storing the oil make sure you have removed all the plant material. If you don’t the oil will become cloudy and sour.


Recommended herbs are: marjoram,





and  Rosemary

If you want to make essential oils for cooking, you can use basil.


Spices to use: Cinnamon,


Cumin and nutmeg (grated) are the best for homemade oils. Use a pestle or mortar to crush them before adding them to oil.

Citrus to use: The zest of citrus fruits can be used to make homemade essential oils. Use them sparingly in mixtures. About 2-3 strips of zest per bottle.



Tomato Pineapple (100% Heirloom/Non-Hybrid/Non-GMO) Seeds for Sale

Tomato Pineapple (100% Heirloom/Non-Hybrid/Non-GMO) Seeds for Sale


At Home Farm Herbery last year we found that the Pineapple tomato plant produced good yields of extra large 2 lb yellow tomatoes with red streaks both on the outside and inside.  Plus we found them to be very flavorful!


We loved this huge yellow tomato and many of them weighed over 2 lbs! Another plus for this tomato is that the plant will continue to bear fruit all season long and these two features make it a very, very popular heirloom variety that is a good money maker at your local farmers market.

80-90 days to Maturity


15 seed Sampler Packet $5.99   We only have 2 Sampler packets this season so buy yours today and we will ship it free to you plus we will send you a free complimentary herb or herb blend of our choice with your order.  Buy now and we think you will be glad you did.


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


One of our readers sent us a fine letter

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 sustainable.


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

Cold weather and good hot soup

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



It been cold here with a lot of wind that brings us a low chill factor so the other day I made some good pumpkin soup and here is the recipe.


Zesty Pumpkin Soup

Makes 6 good size cups


1/4 cup butter

1 cup chopped onion

1 garlic clove, crushed

3 cups chicken broth

1-3/4 cups (16 oz) can) Libby's solid-pack pumpkin

1 cup half & half

Optional: sour cream & chives



In large saucepan, melt butter, sauté onion and garlic until soft.

Add Home Farm Herbery’s Zesty Pumpkin Soup Blend


and cook 1 minute.

Add broth gently, uncovered, for 15 to 20 minutes.

Stir in pumpkin and half & half; cook 5 minutes.

Pour into blender container. Blend until creamy.

Serve warm, or reheat to desired temperature.

Garnish with dollop of sour cream and chopped chives, if desired.

That soup coupled with some of Home Farm Herberys hearth baked crusty carraway rye bread was just the thing for a healthy delicious supper. Our carraway seeds are so good and can be found at http://www.localharvest.org/caraway-seeds-C24113

Our deal of the week is our White Wonder Cucumber seeds. This rare heirloom seed is in limited supply and we only have 5 packets so get your quickly at http://www.localharvest.org/cucumber-white-wonder-seeds-heirloom-C25028



We have been busy here developing new products.

We have been busy here developing new products. One is a Home Farm Herbery Bridal Shower Gift Bag which Contains: Betty Crocker Kitchen Cutting Board, salad tongs, pastry brush, double rubber bowl spatula, set of measuring cups with spoons, peeler, set of 4 wooden spoons, 4 recipe cards, long handled spoon, long handled frying spatula (we reserve the right to change the brand of the utensils due of availability) & the following Home Farm Herbery Herbs
Herbes de Provence, Italian seasoning, Oriental Chip seasoning, Barbecue chip seasoning, Dill salt, Bouquet Garni & our Ultimate Seasoning Salt.

This can be seen at our store as soon as someone at Local Harvest goes in and approves this and 4 other products which we have sitting there waiting for pending approval.


Another is Home Farm Herbery Gourmet Artisan Oriental Potato Chip Seasoning and another is Home Farm Herbery Gourmet Barbecue Chip Seasoning.  Both are for any kind of fried or baked home made chips such as potato, radish, pumpkin, sweet potato, yams, zucchini, baby spinach, kale or string bean chips.

We also have created a wonderful dill salt and what we call our Ultimate Seasoning Salt that is good to sprinkle on just about anything.

We do hope you will be soon able to go to our store and see them all as soon as local harvest gets them live.



Home Farm Herbery’s Fresh Roma Tomato Spaghetti Sauce

Home Farm Herbery’s Fresh Roma Tomato Spaghetti Sauce

This is a wonderful, light, fast and easy Spaghetti Sauce.

Prep time:  10 minutes

Total cooking time: 20 minutes.



Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent (about 10 minutes). Add the garlic and cook another 2 to 3 minutes. Stir in the tomatoes. Simmer gently, uncovered, until sauce thickens, breaking up tomatoes with spoon and stirring occasionally until completely heated. During the last 5 minutes add Home Farm Herbery Italian Seasoning Blend. Season sauce to taste with salt and pepper.

Serve immediately over your favorite cooked pasta.

Enough sauce for 4 to 6 servings.

This freezes well and tastes even better.

You can add pre-cooked Italian sausage or meatballs at any time.


trying to finish up some projects


It was a beautiful day today at Home Farm, but very windy.

Carl and I worked on the new beds he is building.  We got the weed bedding down dispite the wind and two sections of wood placed on each bed.  Rain is predicted for all day tomorrow so that puts the damper on this project and also keeps the workers from coming in to work on our other projects.

The herbs in the green house are looking good.

Ken brought the cardboard down for me today. 

I got the last 12 solar lights installed today

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