You will need Honey (preferably raw honey from a local bee
Fresh or dried herbs such as Lavender, Rose Petals, Lemon
Balm, Chamomile, Basil, Ginger, Sage, Peppermint, Cinnamon, Vanilla Beans, Star
Anise, or Thyme just to name a few and a Glass jar.
Fill a clean glass jar halfway with fresh herbs or a quarter
ways with dried herbs
Top with honey, stir and cap with a tight fitting lid
Place in a sunny windowsill and turn the jar over once per
Add more honey if the herbs swell and rise above the honey
Allow to infuse for 1 week or longer and strain once the
desired flavor has been achieved
Enjoy drizzled over desserts, fresh fruit, ice cream,
oatmeal, on toast with or without butter, on biscuits, in salad dressings,
marinades, sauces, cordials, syrups, or as a sweetener for tea or lemonade.
Our sample just shows lavender, but you can use others including our suggestions below. Get Creative!
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
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.
Our Dragon Mix Salt is loaded with our Home Farm Herbery chemical-free
dried herbs and has a long shelf life.
At Home Farm Herbery we love our special Dragon Mix Salt as this
mixture is terrific as a dry rub for steaks, chicken, and pork chops, and even
sprinkled on hot popcorn.However, we
love it most of all on hot buttered corn on the cob! We use our organic course
grain sea salt and add some black pepper and all our chemical free herbs such
as ground red pepper, dill, paprika and basil and celery seed.
Ingredients: Sea salt, black pepper, red pepper, dill, paprika
and basil and celery seed.
6 oz. resealable package $10.95
12 oz. resealable
comes with free shipping within the USA, plus we will send you a free, complimentary
herb or herb blend of our choice.Buy
We thank you in advance for your purchase as all our net
proceeds go to St. Jude Children's ResearchHospital.
At Home Farm Herbery we believe our dehydrated organic
shallot powder delivers an onion like flavor with garlic undertones, but more
subtle, sweet and complex giving it the best taste and aroma you can add to eggs,
fish, soup, steak, pasta, chicken, vegetables, sauces and salad.
The flavor of shallots is preferred over onions by many
professional chefs, because of the more subtle and sweet flavor shallots
provide and some of our loyal customers refer to it as ground Shallots or Eschallot
Powder and it is a good substitutes for Shallots Freeze Dried, Onion Powder, Chives,
Toasted Onion, Garlic Powder Pure and Garlic Minced..
Ingredients: Organic Shallots
dehydrated and ground into powder
1 oz. resealable bag $6.95 with free shipping, plus a free,
complimentary herb or herbal blend of our choice so buy some today and make
your life and your food a little spicier!
We thank you in advance for your purchase as all our net
proceeds go to St. Jude Children’s ResearchHospital.
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 ResearchHospital.
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
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 ResearchHospital.
Panettone (pronounced paene-toune) is a type of sweet bread loaf originally from Milan, but you do not have to go to Italy for the best Panettone for your holiday bread because we make it right here at Home Farm Herbery with all our Kentucky Proud local ingredients including our own dried fruit. It is overloaded with 8 eggs, lots of local chemical/pesticide-free honey and butter making it very rich dessert bread.
At Home Farm Herbery we use the following ingredients: Unbleached flour, water, salt, yeast, Local honey, Local eggs, Local butter, Home Farm Herbery dried fruit (raisins from our own grapes, currents, lemon peel, citron, orange peel) and lemon juice plus we add a big dollop of LOVE.
Most of the time this item is purchased around Christmas time and it seems to be a Christmas desert. It sort of is an Italian thing and most North Americans are missing out on a good thing because you can make lots and lots of great deserts with leftover panettone. Over the years we have amassed several good recipes at Home Farm Herbery and we would like to introduce you to some of them.
Recipes from Home Farm Herbery
Panettone French Toast and Bacon
Slice a thick cross-section of the cake. Soak it thoroughly in 2 eggs beaten with cream and a pinch of salt. Cook it over medium low heat in butter until golden brown and both sides. Dust with confectionary sugar and swerve it with maple syrup and/or a dollop of mascarpone and some slices of good quality crispy bacon. This cross section will serve 3 to 4 people. Of course for you vegetarians you can have just plain Panettone French Toast.
Ingredients: ½ large Panettone sliced 1” thick
½ c mixed dried fruit such as cranberries and sultanas. 2 cups milk, ¾ cup heavy cream, 2 tsp. pure vanilla, ¼ cup sugar, 2 range free eggs plus 6 extra egg yolks
Directions: Lightly grease a 2.5 qt. baking dish. Slightly overlap the panettone in the dish and sprinkle each layer with the dried fruit. In a separate bowl whisk the eggs, yolks, cream, milk, vanilla and sugar and pour it over the panettone. Let it stand for 30 minutes, pressing down on the panettone every 10 minutes until it soaks up all the liquid. Sprinkle the top with extra sugar and bake in a pre-heated oven to 350 degrees and bake for 45 to 50 minutes until golden brown. If browning to quickly cover loosely with a piece of aluminum foil. Remove from oven and let it stand for 10 minutes. Serve warm with extra whipped cream.
Panettone French Toast with Mixed Berries
Ingredients: 3 eggs, 1/3 cup pure un-thickened cream, 1/3 cup milk, 1 tbsp. sugar, ½ tsp. pure vanilla extract, 2 rounds of panettone cut across horizontally about 1 inch thick and quartered, about 9 ounces of mixed frozen berries thawed or fresh ones, 2 tbsp. of confectionary sugar plus extra to dust. 2 tbsp. unsalted butter.
Directions: In a wide shallow bowl mix cream, milk, sugar and vanilla. Add the panettone slices one at a time, turning each one until coated and leave for 10 minutes pressing down from time to time until all the liquid is soaked into the panettone.
In the meantime, put half of the berries, 1 tbsp. water and the confectionary sugar in a blender and blend until smooth. Pour into a bowl and add the remaining berries and set aside.
Melt half the butter in a non-stick frying pan over medium heat. Drain excess egg mixture from half the panettone slices and cook for 1 to 2 minutes on each side until golden brown. Keep warm while you melt the remaining butter and cook the remaining slices of panettone in the same manner. To serve, place two slices on each plate, dust with some confectionary sugar and top with the berries and a dollop of cream.
Panettone, Berry and Mascarpone Trifle
Ingredients: 2 egg yolks, ¼ cup sugar, ¼ cup Frangelico hazelnut liqueur, 9 oz. of mascarpone, 8 slices of panettone, and 11 oz. of mixed berries.
Directions: Use a balloon whisk to whisk egg yolks and sugar together in a medium bowl until light and fluffy. Add 1 tbsp. of the Frangelico hazelnut liqueur and whisk until smooth. Add the mascarpone and use a metal spoon to gently fold until just combined. Use a 3 inch biscuit cutter to cut discs from the panettone slices. Brush the four discs with a little of the remaining Frangelico hazelnut liqueur. Place in the base of four 1 cup serving dishes, add a layer of mixed berries, a layer of mascarpone, dividing evenly among the dishes and build each one up until all are layered and top with a layer of mascarpone. Sprinkle some remaining berries and cover with some plastic wrap and place in the refrigerator for 30 minutes before serving.
Panettone, Ricotta and Nectarine Cake
Ingredients: (1) 24 oz. panettone, 20 oz. fresh ricotta cheese, 2 oz. of bitter chocolate coarsely chopped, 2 oz. blanched almonds, roasted and coarsely chopped, 1 & ¼ tsp. Glacé orange, confectionary sugar plus extra for dusting, 2 tbsp. Grand Marnier, 4 fresh nectarines halved, stoned and sliced into thin wedges.
Directions: Using a serrated knife, cut the top off the panettone to make a nice cylinder shape, and then trip the crust from the cylinder and cut widthwise into 4 thick slices. Reserve trimmed panettone for another use. Push the ricotta through a fine sieve into a bowl and then add chocolate, Glacé orange, almonds, confectionary sugar and half the liqueur and mix well. Spread 1/3 cup ricotta mixture over the bottom slice of the panettone, press another slice over the top, then repeat spreading and layering, finish with a layer of ricotta. Combine nectarines with remaining liqueur and then top with 1/3 of the nectarines. Serve cake cut into wedges and serve with the remaining sliced nectarines passed separately. This cake is best on the day it is made and peaches can be substituted for nectarines.
Apricot Panettone Pudding
Ingredients: 5 to 6 oz. of apricots, 9 oz. panettone, sliced, butter, 10 oz. plus 1 tsp. milk, a piece of vanilla pod, split open with a sharp knife, 1 tbsp. caster or superfine sugar, 1 egg, 1 egg yolk, 2 oz. of chopped almonds and some powdered sugar.
Directions: Place apricots in a small pan bring to a boil, then cook gently for 5 minutes or until very tender. Drain, reserving the juice. Mash the apricots into a puree. Spread most of the apricot over the panettone and arrange in a buttered oven proof dish. Spread the remaining puree over the top, along with any juices. Put the milk, the split vanilla pod and sugar into a sauce pan and heat slowly until the milk just comes to a boil, then set aside for 10 minutes. Beat the egg and egg yolk together in a bow, and then pour on the heated milk, stirring to make custard. Pour the custard around the edges of the panettone, NOTON TOP. Sprinkle the top with the almonds, dot with butter and bake in a pre-heated oven at 350 degrees F. or until all the custard has been absorbed and the pudding is golden on top. Remove from the oven and cook 10 minutes. Sprinkle with powdered sugar and serve.
Chilled Panettone with Poached Spiced Cherries
Ingredients: 8 slices of panettone, 3 tbsp. butter (softened), 2 tbsp. orange marmalade, 2 eggs slightly whisked, 1 cup milk, ½ cup light cream, ¼ cup sugar, 1 tsp. vanilla bean paste.
Spiced Cherries: 9 oz fresh cherries, (note you may or may not stone or pit the cherries. I usually do) 1 cup rose wine, ¼ cup sugar, 2 whole star anise and 1 cinnamon stick.
Directions: preheat oven to 320 degrees F. Grease four 2/3 cup capacity ramekins. Use a round pastry or biscuit cutter to cut 8 discs from the panettone slices, Spread the discs with butter and orange marmalade and place two discs in each ramekin. Whisk together the eggs, milk, cream, sugar and vanilla bean paste in a jug or jar until well combined. Pour evenly over the panettone slices and set aside for 15 minutes to soak. Place in a roasting pan and pour in enough boiling water to come halfway up the sides of the ramekins. Bake in the preheated oven for 20 minutes or until set. Remove from the oven, removing the ramekins from the water and place in the refrigerator for 1 hour to chill.
Meanwhile make the spiced cherries, place the cherries, wine, sugar, star anise and cinnamon stick in a medium saucepan over medium heat and bring to a simmer. Reduce heat to low and poach for 15 minutes or until the syrup thickens and the cherries are tender. Remove from heat and transfer to a heat proof bowl. Cover with plastic wrap and place in the refrigerator to chill. Serve the chilled panettone with the chilled cherries and if you have not stoned or pitted your cherries, alert your guests to the presence of pits in the cherries!
Right now, while writing this the Home Farm Herbery Kitchen is awash with the aroma of Panettone as three of them are being baked on our stone hearth and once they are cooled down they will be shipped to 3 anxiously awaiting customers in different parts of the good old USA!
Try these recipes today and enjoy Happy Eating!
And may the creative Force be with you.
P.S. here is the link to order your own Home Farm Herbery Chemical Free, organic Panettone.
We all know how to prepare cucumbers. When our organic garden starts producing lots of them we put them in salads, we prepare pickles, we make relish, we eat them raw, we have cucumber sandwiches and we start to give them away to anyone who will take a few off our hands.
However, have you ever made soup with them? No! Why not? You can eat it hot or cold and either way it has the most delicate of flavor.
I used to serve this at our restaurant on the river at Laurel Creek Lodge when we owned it. It was quite a hit, especially to the Appalachian hikers coming off the trail to stay in our hostels.
Cucumbers are mostly water and their nutritional value includes sodium, iron, Vitamins A and C, plus Calcium which was all things these hikers needed after spending 3 to 6 months on the Appalachian Trail eating mostly trail food.
Arlene's Elegant Cucumber and Tarragon Soup.
This soup serves 8, but you can halve it easily to serve 4 or you can serve half of it hot one meal and 24 hours later serve the other half chilled at another meal.
Using vegetable stock when I have it or water when I do not, I put 9 cups of either into a large sauce pan adding 2 peeled and chopped large cucumbers, 2 medium sized onion chopped, 2 cloves of peeled garlic and 8 to 10 sprigs of fresh tarragon. I bring this all to a boil and simmer for about 15 minutes and once the cucumbers are tender, I remove the pan from heat, allow cooling slightly and then carefully pouring this warm mixture into my blender or food processor. I now puree it all and then pour it back into my saucepan and bring back to a boil and then let stay warm over medium to low heat.
Taking a small bowl I mix 2 tablespoons of cornstarch with 1/3 cup of light cream until smooth. Now I add 1 cup of light cream to this mixture and gently pour into the soup, stirring constantly over medium heat until the soup thickens.
Now I add about 8 springs of chopped fresh tarragon, or 2 tsp. of Home Farm Herbery Organic dried tarragon,
2 tablespoons of lemon juice, some freshly grated nutmeg, a pinch of salt and some freshly ground pepper stir gently.
I serve this immediately if I am serving it hot and any I am serving chilled I transfer to a bowl and store covered in my refrigerator.
"Tread the Earth Lightly" and in the meantime… May your day be filled with…Peace, Light and Love
We don't eat a lot of meat around our home any more. Old age, being smarter, less family to cook for, no longer living on the dairy farms where meat was required at all 3 daily meals and a general change of eating habits is the reason why, at least for us.
So when we do decide to eat meat, I usually cook it when we have special company in to dine. When that time comes I want to do something dazzling and I want to use the dried herbs from my Mediterranean herb garden so I pull out my old standby of Herbed Beef in a Salt Crust.
First I make a marinade of 1/3 cup good olive oil, cup of grated fresh onion, 1 tsp. of dried basil leaves,
1 tsp. garlic salt, tsp. dried thyme leaves, tsp. of dried marjoram leaves and tsp. of black pepper. To make things quicker I put all these into a large zip lock plastic bag. I next add 1 eye of the round roast of beef which is usually between 2 & to 3 pounds and will nicely serve 6 to 8 guests. Zipping up the zip lock I put it into the refrigerator for at least 2 hours, but I prefer it to be overnight thus letting all my herbs and olive oil "marry" well and penetrate the meat.
When I am ready to cook the roast I remove it from the marinade, pat dry and let it sit on a paper towel while I line my roasting pan with a good heavy aluminum foil.
Next I take a 3 pound box of course kosher salt and pour it into a large bowl and I gradually add1 cup of water to make a thick paste. If I need to add more water I do, but never more than a total of 1 & cups of water.
Now I take 1 cup of the paste and pat it into my foil lined roasting pan to about inch thick. Again I pat my roast with paper towels just to make sure it is dry all around and I lay it on top of the salt paste in the bottom of my roasting pan.
At this point you may insert your meat thermometer in the event you use one. Since I have been doing this for so long I fore go this part of the recipe.
Now pack I the remaining salt paste around the meat to cover and seal it well.
I put this into my preheated oven which is set at 350 and I bake it until my thermometer registers 140 which is my over is for about 80 minutes as we like it medium rare. Carl or any other guests gets the ends which are usually well done.
If your salt crust is cracked don't worry because it is usually caused by steam escaping during the roasting period.
Remove the roast from the oven and let it stand 10 minutes. NO LESS! Remove and discard salt crust, place your roast on your favorite serving platter. I like to slice about half of it up in slices first on my wooden cutting board and arrange them and the remaining whole roast on my favorite platter which I then surround with either roasted organically grown potatoes, which I added to the oven in a separate pan during the last 40 minutes of the time for roasting the meat and/or some quickly blanched, hot, al dente fresh organic green beans which I cooked while the roast was resting.
Since my guests can see my cooking island from the dining table in the great room, they get to witness all the "theater" which comes with removing the roast, letting it sit, cracking the crust, slicing and serving while they enjoy a nice glass of good red wine with the cook!
"Tread the Earth Lightly" and in the meantime May your day be filled with
Cauliflower is great raw or cooked even though most North
American cooks tend to overcook it and render it almost useless.It is a great raw snack and really is easy to
grow.Fresh cauliflower is an excellent
source of vitamin C; 100 g provides about 48.2 mg or 80% of daily recommended
value. Vitamin-C is a proven antioxidant helping to fight against harmful free
radicals as it boosts immunity and helps to prevent our bodies from infections
Packed with rich nutrients, cauliflower or cabbage flower is
one of the commonly used flower-vegetable. The flower heads contain numerous
health benefiting phtyo-nutrients such as indole-3-carbinol, sulforaphane etc.,
that help prevent prostate, ovarian and cervical cancers.
Botanically, it is a member of the cruciferous or
brassicaceae family. It has got a similar nutritional and phyto-chemistry
profile with broccoli and cabbage. Several cultivars exist other than common
snow-white variety, including green, orange, purple, and romanesco heads.
Though Cauliflower is available all year round it is best
when purchased during the winter months and when shopping choose fresh heads
featuring snow/creamy white, compact, even heads that feel heavy in hand. Do not choose heads with grainy surface and
separate heads as it indicates over maturity while green coloration may be due
to over exposure to sunlight. Always avoid heads with bruised surface as they
indicate poor handling of the flower and those with dark color patches as they
indicate mold disease known as downy mildew.
Upon returning home, store in the refrigerator set with
higher relative humidity. They stay fresh for about a week if stored properly.
Here at Home Farm Herbery we love cauliflower and we grow
several varieties of the common white variety and the purple.
Cauliflower, like broccoli is made up of tightly clustered
florets that begin to form but stopped at bud stage. This cool-season vegetable
prefers fertile rich adequate moisture in the soil to flourish and to keep the
flower heads creamy white, they should be protected from sunlight. This is done
by tying the close-by leaves together over the heads when the heads are the
size of a quarter. Over-maturity makes the heads get loose and grainy surfaced,
and lose much of their flavor and tenderness.
For those dieting it is very low in calories. 100 g of the
fresh cauliflower head provides only 26 calories and it is very healthy as it
comprises of several health-benefiting antioxidants and vitamins in addition to
be very low in fat and contains no cholesterol.
Cauliflower florets contain about 2 g of dietary fiber per
100 g; providing about 5% of recommended value and it contains several
anti-cancer phyto-chemicals like sulforaphane and plant sterols such as indole-3-carbinol,
which appears to function as an anti-estrogen agent. Together these compounds
have proven benefits against prostate, breast, cervical, colon, ovarian cancers
by virtue of their cancer-cell growth inhibition, cytotoxic effects on cancer
It seems to me that maintaining good health really is in
what you eat since my research shows that Di-indolyl-methane (DIM),a lipid
soluble compound present abundantly in Brassica group of vegetables has found
effective as immune modulator, anti-bacterial and anti-viral compound by
synthesis and potentiating Interferon-Gamma receptors. DIM has currently been
found application in the treatment of recurring respiratory papillomatosis
caused by the Human Papilloma Virus (HPV) and is in Phase III
clinical trials for cervical dysplasia.
Just when you think Cauliflower cannot get any better we
learn that It contains good amounts of many vital B-complex groups of vitamins
such as folates, pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and
thiamin (vitamin B1), niacin (B3) as well as vitamin K. These vitamins are
essential in the sense that body requires them from external sources to
replenish and required for fat, protein and carbohydrate metabolism.
Further, it is an also good source of minerals such as manganese,
copper, iron, calcium and potassium. Manganese is used in the body as a
co-factor for the antioxidant enzyme, superoxide dismutase. Potassiumis an
important intracellular electrolyte helps counter the hypertension effects of
After all this health information why not try some of Home
Farm Herbery recipes using this wonderful vegetable.
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1 tbsp Dragon Mix Salt (Organic, Chemical-Free)
1/3 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
Preheat the oven to 450 degrees F (220 degrees C). Grease a
large casserole dish.
Place the olive oil, Dragon Mix Salt (Organic,
Chemical-Free) and garlic in a large resealable bag. Add cauliflower, and shake
to mix. Pour into the prepared casserole dish and Bake for 25 minutes, stirring
halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5
minutes, until golden brown.
On a cool wintery day there is nothing better than cream of
cauliflower soup severed with some great home made Artisan bread.The nice thing about this soup is you can
make it and freeze it in individual servings and it will keep in the freezer
for up to 4 months.
3 tbsp olive oil
1 medium onion (6 ounces), sliced thin
1 head very fresh cauliflower (about 1-1/2 pounds), broken
Salt, to taste
5 1/2cups water, divided
Extra virgin olive oil, to taste
Freshly ground black pepper, to taste
Warm the olive oil in a heavy-bottomed pan. Sweat the onion
in the olive oil over low heat without letting it brown for 15 minutes.
Add the cauliflower, salt to taste, and 1/2 cup water. Raise
the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18
minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low
simmer and cook an additional 20 minutes uncovered.
Carefully working in batches, purée the soup in a blender to
a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this
time it will thicken slightly.
Thin the soup with 1/2 cup hot water. Reheat the soup. Serve
hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground
are wonderful with any of our Home Farm Herbery dips.
How to Prepare the
using a chef's knife cut the head of cauliflower in half vertically to reveal
the core. Using a paring knife, cut out the inner core and trim away any green
leaves. Cut the cauliflower head into florets, each about 1 3/4 inches long. If
the floret stems seem tough, peel them with the paring knife.
Cauliflower is a great stir fry additive so don’t forget to
try that also.
If you are a gardener and have yet tried to grow
cauliflower, why not consider a small patch this year.You will be pleasantly surprised.
Tread the Earth Lightly
Home Farm Herbery
P.S. Get your cauliflower organic seeds now as we only have a limited supply.
Every year at Home Farm Herbery we plant a new annual crop
of Cilantro in order to get our coriander seeds from which we either sell the
seeds whole or grind them into coriander powder.
The seed of the cilantro plant is known as
coriander. Although cilantro and coriander come from the same plant, their
flavors are very different and cannot be substituted for each other. Coriander is the dried, ripe fruit of the herb
Coriandum sativum. The tannish-brown seeds have a sweetly aromatic
flavor which is slightly lemony. A zesty combination of sage and citrus,
coriander is actually thought to increase the appetite.
Not a lot of people in the USA
cook with coriander and Cilantro is used in many Mexican dishes especially
salsa.Coriander is used in lentils,
beans, onions, potatoes, hotdogs, chili, sausages, stews and pastries.
According to Wikipedia Coriander (Coriandrum
sativum), also known as cilantro, Chinese parsley or dhania,
is an annual herb in the family Apiaceae. Coriander is native to regions
spanning from southern Europe and North Africa to southwestern Asia. It is a
soft, hairless plant growing to 50 cm (20 in) tall. The leaves are variable in
shape, broadly lobed at the base of the plant, and slender and feathery higher
on the flowering stems. The flowers are borne in small umbels, white or very
pale pink, asymmetrical, with the petals pointing away from the centre of the
umbel longer (5–6 mm) than those pointing towards it (only 1–3 mm long). The fruit
is a globular, dry schizocarp 3–5 mm (0.12–0.20 in) in diameter.
Most coriander is produced in Morocco,
Romania and Egypt,
but China and India
also offer limited supplies. Moroccan coriander has the boldest appearance,
followed by the Egyptian and Indian varieties. Romanian and Chinese coriander
is typically darker in appearance than other types.
Many people do
not know that all parts of the plant are edible, but the fresh leaves and the
dried seeds are the parts most traditionally used in cooking. Coriander is
common in South Asian, Southeast Asian, Middle Eastern, Central Asian, Mediterranean,
Indian, Tex-Mex, Latin American, Portuguese, Chinese, African, and Scandinavian
cuisine as well as in spice blends including curry powders, chili
powders, garam masala, and berbere. (You can find all of these at our Local Harvest store
Coriander's has a long history and it can be traced back for
thousands of years. Folklore says it was grown in Persia
3,000 years ago and used to fragrance the hanging gardens of Babylon.
There is mention of coriander in the Bible where manna is described as
being "like a coriander seed, white" (Exodus ). As civilization spread, so did the popularity and
uses of coriander. It has been used as a condiment and as an ingredient in
medicines. It is still widely used in tonics and cough medicines in India.
The leaves of the plant, cilantro, are also a popular flavoring in many Indian,
Latin American, and Southeast Asian dishes.Though used in North American cooking many cooks in this country do not
think culinary herbs are not high in many cooks pantry. However, I also think
that over the past 10 years and especially with all the cooking channels that
Cilantro is really easy and you can have a small kitchen garden near your back
door in the event you have the room to do so.Even a 4 foot by 4 foot raised bed will give you room for several
different herbs.For those who have no
room then consider small pots of herbs and especially Cilantro.For those who cook, but have no desire to
garden then you can simply go to LocalHarvest.org, search up Home Farm Herbery,
click on it and then search Cilantro and you will get a bunch of stuff on it
since we sell all the culinary cilantro and coriander one would want included a
limited amount of seeds. http://www.localharvest.org/coriander-seed-C23730
would one cook with coriander?Why not
try this Coriander, Barley, Leek Soup
I think you might enjoy the exotic flavors that add pungency
and depth to this hearty soup which is delicious all year round but especially
on a cold wintery day.
This recipe makes 10 servings, the prep time is 15 minutes
and the cooking time is 1 hr & 45 min.Complete time is 2 hrs.
Ingredients: 3 c water
1 c uncooked pearl barley
2 tbsp olive oil
2 med. onions, chopped
1 bunch leeks, chopped
1 1/4 lbs ground turkey or chicken
2 ½ qts. Chicken stock
1 ½ c Chinese rice wine
2 ½ tbsp ground coriander
Freshly ground black pepper to taste
In a saucepan, bring the 3 cups water to a boil. Stir in the
barley. Reduce heat, cover, and simmer 30 minutes.
Heat the olive oil in a stock pot over medium-high heat and
sauté the onions and leeks until tender. Mix in the chicken, and cook until
heated through. Pour the chicken stock into the pot, and stir in the cooked
barley. Reduce heat to low, cover, and cook 1 hour, stirring occasionally.
Mix the rice wine into the soup, and season with coriander.
Continue cooking about 10 minutes.
Recently three of our local farmers have brought Kentucky Proud eggplant to the Hart County Farmers Market to sell. These wre all locally grown, beautiful purple skinned vegetables with green stems and they catch everyone’s eye.
However, none of the sellers really know how to cook them and practically all of the buyers have never cooked them and ask how does one prepare them? Some people just fry them up as they would prepare fried green tomatoes. Some people make roasted eggplant soup out of them. Eggplant can be cooked in a variety of ways and most eggplants are used in ethnic recipes.
Eggplants, long prized for its deeply purple, glossy beauty as well as its unique taste and texture, are now available at our Hart County Farmers Market, but they are at their very best from August through October when they are in season. Eggplant by itself is low in calories and it contains a lot of antioxidants while being an excellent source of digestion-supportive dietary fiber and bone-building manganese. It is very good source of enzyme-catalyzing molybdenum and heart-healthy potassium and a good source of bone-building vitamin K, magnesium as well as heart-healthy copper, vitamin C, vitamin B6, folate, and niacin.
It contains phytonutrients such as nasunin and chlorogenic acid and also contains phytonutrients such as nasunin and chlorogenic acid.
Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. They grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. While the different varieties do range slightly in taste and texture, one can generally describe the eggplant as having a pleasantly bitter taste and spongy texture. Here are a couple of my recipes.
Cheese Filled Eggplant with Tomato Pepper Sauce is a great way to prepare them. Just remember to use small eggplants and make sure your slices are cut thin. Eggplant slices are broiled then rolled up with a ricotta cheese and Parmesan cheese filling. Feel free to use your favorite fresh tomato sauce or a purchased sauce in place of the tomato and roasted red pepper sauce.
Another favorite is Eggplant Parmesan and besides needing 3 eggplant, peeled and thinly sliced you will need 2 eggs, beaten, 4 cups Italian seasoned bread crumbs, 6 cups spaghetti sauce, divided, 1 (16 ounce) package mozzarella cheese, shredded and divided, 1/2 cup grated Parmesan cheese, divided, 1/2 teaspoon dried basil. Next preheat oven to 350 degrees F (175 degrees C). Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake in preheated oven for 35 minutes, or until golden brown.
One can even freeze eggplant. Just wash and peel; slice, dice or cut in strips, depending on how you plan to use it. There's no need to peel very young eggplant. Steam to blanch. Steam 2 minutes for diced eggplant and thin slices and up to 5 minutes for thick slices. Have a cold water/lemon juice mixture ready (1 teaspoon lemon juice to each quart of water). Chill eggplants in the cold water-lemon juice mixture; drain and pat dry and pack leaving 1/2 inch of headspace. 2 medium eggplants = approximately 2 pint frozen. The next time you are at the Hart County Farmers Market feel free to purchase some delicious and healthy Kentucky Proud eggplant and go home and experiment with them.