Home Farm Herbery

  (Munfordville, Kentucky)
Home Farm Herbery Blog
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Marjoram, the unappreciated herb! Plus 2 new recipes

Marjoram, the unappreciated herb!  


Originating in the hot climates of North Africa, Turkey and southwest Asia, sweet marjoram is now also cultivated in the Mediterranean, Central and Eastern Europe. It belongs to the mint family with other more common herbs – basil, mint, oregano and sage and these are all easy to grow.

Every good cook should have some pots of them on their window sill or outside their kitchen door in a kitchen garden..   What is interesting is that all marjoram is oreganos, but not all oreganos are marjoram. This is perhaps why some people view the two herbs as interchangeable.   However, each imparts a distinctive flavor to foods.   The grassy, lemony taste of fresh marjoram goes well with white bean salads, fresh vegetables, delicate fish, and tomato sauce.

At Home Farm Herbery we use it to make pesto, we add to our famous Bouquet Garni and we even mix in a compound butter. Why not let marjoram breathe new life into your standard roasted chicken and baby potatoes. It is so easy!   Although fresh herbs are given top billing on many menus, dried herbs have their place, too. We love the fact that marjoram dries particularly well, keeping its fragrance better than many other herbs.

So we dry lots of our organic marjoram at Home Farm Herbery. Many of our customers including ourselves use for hearty meals like venison ragout or stew with cabbage and potatoes. Dried marjoram is also used as a main ingredient in the Jordanian seasoning blend Za’atar and in the German dried sausage herb called Wurstkraut.  

The more you play around with marjoram, the more it will begin to haunt your taste buds and bug you to find new ways to use it. When you create a recipe send it to us with a good jpeg picture and we will make you our favorite chef of the month.

Applewood Smoked Sea Salt Pork Ribs  



Ingredients:
• Rack of pork ribs
• 2 Tablespoons Applewood smoked sea salt

Preparation:

Take the meat out and bring to room temperature before cooking. Rinse off the pork and place on a large tray. Blot with paper towels to dry the meat.

Sprinkle one tablespoon of the Applewood smoked sea salt over each side of the meat.

Meanwhile, bring your grill up to high heat. Keep on high heat for 15 minutes. Place the ribs on the grill and cook on high heat for 4 minutes on each side.

This creates a nice crust on the outside of the meat, adding flavor. Once seared, move the meat to the top rack if possible. Cooking over indirect heat will make the ribs very tender. Bring to the heat down to the lowest setting. You may have to turn off one burner. The heat should be about 250 degrees. Continue to slow cook the ribs until the meat reaches 165 degrees. It may take 45 minutes to 2 hours depending on your meat. When the temperature is reached, remove from the grill and cover with foil. Let the meat rest for an additional 15 minutes before serving. This helps to redistribute the juices throughout the meat, and finish the cooking.

Serve immediately! Serves 3 to 4 adults.  

Black Garlic Knots Recipe  

Prized for its anti-oxidative qualities, black garlic is a sweeter, less pungent, fermented version of the young garlic that we use in everyday cooking. The following recipe is a twist on the classic garlic knot, found in pizzerias, using both young and fermented garlic cloves.

Ingredients: 14 ounces store bought pizza dough
All-purpose flour (for dusting)
½ cup extra virgin olive oil+ extra for brushing
2 tbsp. Home Farm Herbery Dried Parsley
4 cloves garlic, finely grated or minced 3-4 cloves garlic, minced
¼ teaspoon fleur de sel salt
1 tsp. of Home Farm Herbery Black Garlic Powder.
¼ teaspoon freshly crushed black pepper

Preparation:

1. Pre-heat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. On a well floured surface, pat pizza dough into a 7x1 inch rectangle.
3. Cut dough, widthwise, into one inch strips.
4. Cut rectangle down the center, lengthwise.
5. Lightly stretch one section of dough until long enough to tie into a knot.
6. Tie strip of dough into a knot and pinch loose ends together on the underside of the knot.
7. Place each knot, pinched side down, on a parchment lined baking sheet.
8. Repeat previous 3 steps for each section of dough.
9. Brush tops of garlic knots with olive oil and bake on center rack of oven until lightly browned.
10. Meanwhile, in a medium sized bowl, whisk ½ cup extra virgin olive oil with chopped parsley, minced garlic, Home Farm Herbery Black Garlic Powder, fleur de sel and pepper.
11. Allow knots to cool on baking sheet for ten minutes, once removed from oven,
12. While knots are still warm, roll in garlic/ oil mixture, then enjoy!  

P.S. These are soooooo good!

 
 

How to Keep You Local Farmers Market Alive©

Every minute of every part of the day we are awake we have choices to be made and most of us do not recognize them, want to recognize them or when we do recognize them even consider doing anything about them.

 

Life is hard enough with taking the time to consider everything I often tell myself.  Incomes are down, expenses are up and there really does not seem to be much relief in sight.

 

It is hard to take control of one’s life let along one’s destiny. I remember many years ago when our family owned 5 dairy farms in New York and how over the years it all changed because the boys did not want to be farmers or some of them died young or milking practices changed so drastically that it did not pay after awhile to stay in the dairy business in the largest dairy county in New York for my family by the end of the mid 60’s.

 

Today there seems that not a lot has changed for today’s 2 million farmers when 4 meat packers slaughter 85% of this nation’s beef supply and 1 dairy company processes 40% of this nation’s milk supply. The fact that five major food chains account for 50% of all the food consumed by the 310 million eaters in this nation boggles my mind.

 

With fewer processors and retailers bidding for our farmer’s products farmers are struggling to get a fair price for what they have to offer and their share of consumer food spending has plummeted. In 1995 the farmers share of each consumers dollar spent for beef was 59 cents and in 2005 it was 42 cents, in 1995 the farmers share of each consumers dollar spent for pork was 45 cents and in 2005 it was 25 cents, in 1995 the farmers share of each consumers dollar spent for milk was 44 cents and in 2005 it was 36 cents and in 1995 the farmers share of each consumers dollar spent for apples was 29 cents and in 2005 it was 19 cents.  Today it is much lower than that, yet since then we, the consumer, have paid 51% more for milk, 42% more for apples, 64% more for beef and 33% more for pork. 

 

Farmers and consumers all stand to lose unless we start making better choices in our meal planning, grocery shopping, food buying and food preparation. This year make your local Farmers Market part of these choices. Local, seasonal food will become available on April 1st and many members have eggs, poultry, beef, pork, lamb and more right now and you can easily contact them to get these items. It may take a little more effort on the consumer’s part, but again those are choices that can easily be made.

 

Making a personal choice to buy locally and to support your local farmers market will help to keep their small industry growing in your county.

Our deal of the week is

Though it is cold right now spring will come quickly as it always does and for those who are interested in growing their own Medicinal herbs our Medicinal herb of the week is Amaranth Herb Seeds (Non-Hybrid/Non-GMO)

At Home Farm Herbery we only plant Heirloom Organic seeds and we save these seeds each year. Often we have some extra and when that happens we are pleased to offer them to other health conscious gardeners and we only have 3 pkgs of Amaranth Herb Seeds available so buy now. Here is the link to buy yours and get free shipping today.

http://www.localharvest.org/amaranth-herb-seeds-non-hybrid-non-gmo-C24898

 
 
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