Home Farm Herbery Blog
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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 i
s 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.
Posted by Arlene
@ 08:45 AM CDT
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
1/3 cup beer (brown ale, porter or stout)
½ cup white wine vinegar
1 tablespoon fish sauce
1 tablespoon honey or maple syrup (make sure either one you
use are pure with not additives)
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
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.
Posted by Arlene
@ 03:55 PM CDT
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
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
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
Posted by Arlene
@ 09:02 AM CDT
This was the best and easiest Brined turkey I ever made with
Home Farm Herbery’s Gourmet dry Turkey
Brine Seasoning Order some today
Posted by Arlene
@ 10:24 PM CST
Posted by Arlene
@ 10:12 PM CST
Lemon Verbena Bread get recipe
Posted by Arlene
@ 01:45 PM CDT
Lavender and Honey Glazed Chicken Get recipe
Posted by Arlene
@ 01:41 PM CDT
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
• Rack of pork ribs
• 2 Tablespoons Applewood smoked sea salt
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.
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.
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
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!
Posted by Arlene
@ 02:02 PM CDT
Turkey Brine Seasoning
Also Known as: Turkey
Brining Blend or Turkey
Our Home Farm Herbery Turkey Brine Seasoning will give your turkey a traditional turkey flavor creating a sweet, peppery, full flavored and succulent taste and aroma because we blend the following ingredients French Sea Salt, Sugar, Orange Peel, Black Peppercorns, Green Peppercorns, Toasted Onion, Chopped Garlic, Basil and Rosemaryto make it happen. Brining a turkey over night makes for a delicious thanksgiving dinner or any dinner when you want to serve a great turkey.
You can use this not only on turkey, but on brining chicken, pork and meat.
This is a great substitute for Blackening Seasoning or Orange Pepper Seasoning
8 oz $17.97
1 pound $29.75
All orders are shipped free and include a free complimentary herb or herb blend with your order.
We thank you in advance for your purchase as all our net proceeds go to St. Jude Children’s Research Hospital.
May the Creative Force be with you as you tread the earth lightly
Posted by Arlene
@ 12:24 PM CDT
Teriyaki Jerky Seasoning
Home Farm Herberys Teriyaki Jerky Seasoning is loaded with
flavor and is sugar free. Jerky is easy to make, fun for a kids project and you
can use beef, venison, turkey or any kind of meat. Try it today.
Enough for 1 & 1/2 pounds Jerky Recipe included
Ingredients: Kosher salt, pepper, garlic powder, & Stevia
This package is used for 1 & 1/2 pounds of Venison, Beef
or any other meat.
8 oz pkg is $10.99 or buy 3 and get 1 free.
Order today and get free shipping and a free gift of one of
our herbs or herb blends of our choice.
Buy today. All net
proceeds go to St. Jude Children’s Research
Posted by Arlene
@ 08:17 AM CDT
How to Make Your Own Chorizo Sausage©
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
Posted by Arlene
@ 03:51 PM CST
How to Make Good Healthy Chemical-Free Sausage©
For those of us who love good sausage or all kinds of
sausage we take it for granted. It just
seems to be there. However, when one
enters the world of sausage do we stop and think of the chemicals that may be
there or the conditions in which they are made. Do we really stop and think
about what we eat?
Making sausage today, in this busy world we live in seems
like a lot of work. But it need not be.
Basically it just takes a meat grinder and usually one can
find them in yard sales, on eBay or many other sites for a nominal fee of
$15.00 or less. The Romans used a basic
hand funnel to push the processed meat through and into the casings. Of
course one may want to invest in a 3 pound “pump handle” push stuffer which can
be purchased for under $50.00. Or you
can simply make your finished product into patties.
Sausage can be frozen, smoked, dried or used fresh. It can be made by anyone and it is a great
way to preserve meat. Sausage has been
made for over 2000 years!
When it comes to meat most sausage lovers will say sausages
have to be made with pork. However, here
at Home Farm Herbery where we grow, dry and create some really great sausage
seasonings we feel it is o.k. to create sausage using beef, goat, venison,
moose, lamb, turkey or chicken. Just
remember that whatever you use must be 80% meat and 20% fat or the sausage will
crumble and taste like cardboard. Also
feel free to use the cheaper cuts which work just as well.
For those who want the
traditional link sausage you will need casings and don’t scrimp on buying them
or you will be patching up ruptures all day long. We avoid fibrous or collagen casing and we
urge you to buy genuine sheep or hog casing which either come “hanked” looking
like a large skein or yarn or the “tubed” kind which come either dry-packed in
salt or wet packed. We prefer the
dry-packed casings which seem to be the easiest to use.
We also recommend a good sharp knife to cut your chosen meat
up into chunks which can go through your grinder.
We like to mix our sausage in a very large plastic container
once the meat and fat are ground and into that we add whatever Home Farm
Herbery sausage seasoning we are using on that day.
As a gardener at Home Farm I started a Mediterranean Herb
Garden 12 years ago which has grown from a small hobby to a satisfying small
business with a mission statement.
Over those 12
years I have created, to date, 22 sausage seasoning blends that each come with
a tried and true recipe that will allow you to make from as little as 2.5
pounds of sausage to 7 pounds of sausage.
Our culinary blends range from Andouille
Sausage, Bratwurst, Breakfast Maple
Boudin Blanc Sausage, Chorizo, Country Sausage, English Bangers, Garlic and
Pepper Sausage, Habanero Sausage, Hot Chorizo, Hot Italian Sausage, Hungarian
Sausage, Irish Sausage, Linguica, Mild Chorizo, Pepperoni, Polish Sausage,
Smoked Garlic Cheese Sausage, Summer Sausage, Sun-dried Tomato Sausage to Sweet
Italian Sausage. We know none of them
have MSG in them. We know many of them
are diabetic friendly and we sell our Home Farm Herbery Sausage Seasonings on
our website (learn-america.com) where all our net proceeds go to St. Jude
Children’s Research Hospital.
It is truly satisfying to create
not only the blends which are created from our own culinary herbs that are
grown here at Home Farm Herbery and which are often mixed with certified
organic spices that come from our supplier, but it is truly satisfying to know
that everything we put into our sausage is chemical free. We try to buy our meat from certified organic
local meat producers or when we use wild game we have it processed by an
approved meat processing plant.
I like the fact that I can
control everything that goes into the sausage we make for home
consumption. I know there are no added
chemicals that are used to increase the shelf life. I know the sanitary
conditions under which our sausage is made.
Though we sell our Gourmet
Culinary Sausage Seasonings, we do not sell our finished sausage product. We just enjoy it for our own table or give it
away as very satisfying and welcomed holiday gifts.
So why would anyone one want to
take the time to make their own sausage?
The main reason for us was we wanted to know what was in it and we knew
we could make it cheaper by about half than buying it. However, there are other reasons such as making
sausage can become an art and an extremely great and satisfying hobby. It can become a fun family affair and it
certainly is a lost art that can be taught to children. Over the years we discovered that our 5 kids
enjoyed eating what they created.
If you are looking to try
something satisfying and meaningful then try sausage making and give your
family a wholesome, healthy treat.
May the Creative Force be with you,
Posted by Arlene
@ 09:26 AM CDT
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