Home Farm Herbery

  (Munfordville, Kentucky)
Home Farm Herbery Blog
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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.



 
 

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.




 
 

This was the best and easiest Gourmet Dru Brined turkey Seasoning you will ever use.


This was the best and easiest Brined turkey I ever made with Home Farm Herbery’s Gourmet dry Turkey Brine Seasoning Order some today

This Poultry Dry Brine made the best chicken I have ever cooked. A true Gourmet meal.


I easily cooked this great chicken with Home Farm Herbery Poultry Dry Brine Seasoning. No mess, no fuss  Order now and become a shining star in our own kitchen.
 
 

Home Farm Herbery's Lemon Verbena Bread Recipe

Lemon Verbena Bread get recipe Lemon-Verbena-bread

Lavender and Honey Glazed Chicken Recipe

Lavender and Honey Glazed Chicken Get recipe lavender honey glazed chicken
 
 

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!

 
 

Turkey Brine Seasoning

Turkey Brine Seasoning
 
Also Known as: Turkey Brining Blend or Turkey Spice
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
 
Arlene Wright-Correll
 
 
 
 

Teriyaki Jerky Seasoning


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:  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 Hospital

 
Happy Cooking
 
Arlene Wright-Correll

 
 
 

How to Make Your Own Chorizo Sausage©

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 spicy,

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 the sherry.

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 Rico.

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 it.

 
 

Ho w to make Good Chemical-Free Sausage

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 Sausage, Cajun 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,

Arlene Wright-Correll

 
 
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