Home Farm Herbery

  (Munfordville, Kentucky)
Home Farm Herbery Blog
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Great summer recipes and culinary gourmet tips


Home Farm Herbery's Canadian Steak Seasoning comes with free shipping and a free herb or herb blend of our choice so order today. 

 

 

This is our Home Farm Herberys version of Montreal Steak Seasoning

 

Montreal Steak Season originated in Montreal and for many years we lived 28 miles from Montreal where there was too much snow to grow herbs. Now we live in sunny Kentucky where at Home Farm Herbery we can replicate the Montreal steak seasoning by blending the following ingredients: 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.

This is also an excellent substitute for Steak Seasoning, Steak Salt, Beef Spice or Blackening Seasoning.

 

Though we no longer miss the long seasons of snow we do miss Montreal which is known for its great jazz festival, night life, huge port and hockey team!

 

1 oz package $4.95 or buy 3 & get 1 free.

 Buy now and get free shipping and a free herb or herb blend of our choice.

 

Summer savory is widely renowned as a culinary herb with a smoother flavor then Winter Savory and similar to marjoram, but unique to itself. We harvest it when it is ready, dry it and pack it for delivery to your kitchen.

 
Our Home Farm Herbery Organic chemical-free dried Summer Savory is used to flavor spring vegetables, potatoes and cheeses. It is a primary ingredient in the French herbs Provencal. 
 
No good cook’s pantry is without it so place your order now.

 

Grilled Country Ribs with Summer Savory Mustard Marinade

 Serves 2

Prep time: 45 minutes or less.

Ingredients

2 tablespoons Dijon mustard

1 tablespoon red-wine vinegar

1/4 cup olive oil

1 tablespoon Home Farm Herbery dried summer savory, crumbled,

1 tablespoon water

2 pounds country-style pork ribs (about 6)

Cinnamon Apricot Tea is this week’s Special Tea

 


Cinnamon Apricot Tea is Home Farm Herbery’s spectacular blend of dried fruits and flowers, perfect with any dessert, and caffeine free.
 
Lightly dusted cinnamon chips are carefully blended with whole marigold petals to mix warm sweetness with floral healing. The addition of diced apricot pieces brings vitamins and minerals, including a significant amount of iron. Pour this fruity blend after dinner or, for a refreshing change, drink it iced in the summer! 
 

 

Home Farm Herbery's Tips for using Dill Salt
 

Our Home Farm Herbery Gourmet Dill Salt is a great addition to seafood dishes, salads and dips.  We love it in our potato salad.
 

Home Farm Herbery Gourmet Dill Salt can be used in green and potato salads, tomatoes, cottage cheese, corn-on-the-cob, sliced cucumbers. It is delicious on toasted Home Farm Herbery French bread, either the baguettes or the boules.

Contains just the right amount of sea salt and dill seed.

 
 No Sugar, diabetic friendly.
 
We thank you for reading this newsletter and for your purchase as all our net proceeds go to St. Jude Children's Research Hospital.
 
Arlene Wright-Correll
 
 

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!

 
 
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