Home Farm Herbery Blog[ Member listing ]
03 Oct · Thu 2013
Lavender and Honey Glazed Chicken Get recipe
Posted by Arlene @ 01:41 PM CDT
10 Jul · Wed 2013
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.
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
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!
Tags: salt smoked blend zaatar seasoning sea jordanian pork garlic knots garni applewood ribs recipe bouquet majoram black
Posted by Arlene @ 02:02 PM CDT
22 Jun · Sat 2013
At Home Farm Herbery our Applewood Smoked Sea Salt is also called Applewood Smoked Salt, Applewood Sea Salt or Sweet Applewood Smoke depending on who is talking about it. Regardless what we call it, we love the mild, fruity and smoky taste and aroma and the complexity it gives to any dish.
This salt originated in the
Our Applewood Smoked Sea Salt is an excellent substitute for Hickory Smoked Sea Salt, Bonfire Extra Smoked Sea Salt, Hickory Smoked Salt, Chardonnay Smoked Fleur De Sel, Maldon Smoked Sea Salt, Kosher Salt, Hawaiian Alaea Sea Salt or Fleur De Sel
Included is Home Farm Herbery’s tried and true Applewood Smoked Sea Salt Rack of Pork Ribs free recipe card, plus we always include a free, complimentary mystery herb or herb blend so buy now.
1 oz. resealable package $6.95
4 oz. resealable package $11.95
8 oz. resealable package $19.95
16 oz. resealable package $36.95
We thank you in advance as all our net proceeds go to St. Jude Children’s
Posted by Arlene @ 11:50 PM CDT
Celtic Sea Salt Fine Ground
Buy and try some today and you will be glad you did.
16 oz. resealable pkt $29.99We thank you in advance as all our net proceeds go to St. Jude Children’s
Posted by Arlene @ 07:24 AM CDT
20 Apr · Sat 2013
How to Grow and Use Culinary Lavenderby Arlene Wright-Correll
Home Farm Herbery
Growing culinary lavender is basically easy and the first step is to know the difference between the several different lavender plants that are available. Though one can use most lavender in cooking there is a difference between all the Lavenders and especially the English Lavender and the best culinary lavender which is referred to as “Munstead” Lavender.
Lavender is a perennial and will grow and thrive in zones 5-11. It likes gravelly soil so if your soil is clay like ours is in South Central Kentucky it has to be amended. At Home Farm Herbery we prefer raised beds for everything and we have Mediterranean herb gardens that we started in 1999. We amended our heavy clay soil with a mixture of gravel, top soil and humus/manure compost with it being ½ bag of top soil, ½ bag of humus/manure compost to every bag of gravel we added. We then mixed well and our beds were about 12 to 16 inches deep and ready for our plants. We never had to touch them since then.
Though lavender can be grown from seed we find the best start is to find a good nursery that sells organic, pesticide-free lavender plants. One can find organic lavender plants from Goodwin Creek Gardens and our favorite is Wild Flower Farm The plants arrive perfectly packaged, swiftly and in excellent condition. Lavender plants are not cheap and one can expect to pay about $10.00 per plant. For a small kitchen or herb garden 2 to 4 plants will give you plenty of culinary flower buds for your own use.
When you first start your beds we recommend setting your plants right after the danger of the last frost for your area. Water them to set well and then remember that Lavender is one of the many herbs that come from the warm and dry Mediterranean area of the world. We started our plants right in the first weeks of September and they made it through the winter very well. They came in 4 inch pots and were about 12 inches tall so we planted them about 4 inches deep and about 18 inches apart.
The following spring we had our first buds and by harvest time we were ready for our first cuttings. We pruned them down to about 8 to 10 inches from the ground, tied the cuttings in bunches and hung them where they could dry out. Once they have dried out one can easily strip the beautiful lavender buds from them for future use in either cooking or crafts. If you intend to use them for crafts we recommend not stripping all of them especially if you intend to sell any of your lavender to crafters since they prefer their lavender still on the stems.
Dried lavender flower buds will keep for a long time providing you store them in an airtight jar in a dark closet or pantry where they will maintain their color and scent for a long time.
Over the years one’s lavender bushes will get quite woody at the base. However, that does not bother them as they come back each spring. They do not need pesticides or chemicals and here at Home Farm Herbery we have pledged ourselves years ago to grow only organic and heirloom plants and seeds and to be a pesticide free property. We feel everyone should consider the same thing. Once pesticides or chemicals are in your ground they will come up through your plants not only to your lavender but into your tomatoes or whatever you are growing. Make sure your seeds are non-hybrid/non-GMO seeds. Once those things are in your plants, they are in your produce and eventually in your stomach and system.
Here at Home Farm Herbery we sell a lot of Lavender flower buds on our internet store and they range from 1 oz. sampler packages and 4 oz. packages to 1 pound packages.
Usually the one pound packages are purchased to make wedding sachets for June brides.
Sewers love to make little quilted pin cushions and fill them with lavender buds.
Yet on the culinary side one can make Lavender sugar, Lavender Pepper,
Lavender Sea Salt rubs for cooking meats and to add to our tea blends and tisanes just as we do here at Home Farm Herbery.
When we used to have a big dog, she had a big bed and we made a pillow that went into it that was filled with lavender buds which she loved as we did also.
One can make their own Herbes de Provence and an essential addition to that herb blend is some lavender buds. You cannot believe what a great thing it will do to a nice homemade tomato sauce or stews.
For those who make or want to make candles or soap then adding lavender flower buds to them is an easy thing and you can find my 3 part candle making series on the internet.
Having a few Lavender plants in your garden is a good bee attraction and bees are needed for any garden.
When all is said and done and you do not want to do any of these things with Lavender buds then just adding Lavender to your gardens or yard will be a pretty site once all those lovely purple or should I says lavender flowers start showing up.
May the Creative Force be with you
Home Farm Herbery
Posted by Arlene @ 11:08 PM CDT
08 Apr · Mon 2013
To read y latest article on how to grow and use culinary lavender please click on the following link now. http://www.helium.com/items/2438118-how-to-grow-and-use-culinary-lavender
Posted by Arlene @ 09:26 AM CDT
31 Jan · Thu 2013
The salt of the week is Applewood Smoked Sea Salt
At Home Farm Herbery our Applewood Smoked Sea Salt is also
called Applewood Smoked Salt, Applewood Sea Salt or Sweet Applewood Smoke
depending on who is talking about it. Regardless what we call it, we love the
mild, fruity and smokey taste and aroma and the complexity it gives to any
dish. Applewood Smoked Sea Salt brings out the right flavor you will want and
you can use it on fish, pork, chicken, lamb, bacon, ham and grilling. This salt originated in the
Our seed of the week is Asparagus, Mary Washington Seeds (100% Non-Hybrid/Non-GMO) This Asparagus variety (Mary Washington) is an extremely popular and old heirloom variety. Grow heirloom Asparagus in any backyard. It's not hard to grow, it just takes a couple years for the root system to fully develop before you can pick the green shoots. There's nothing better than home grown and hand picked Asparagus. If you like Asparagus, you've got to give these seeds a try and remember we have only 12 sampler packages to sell so buy now.
Our Home Farm Herbery Asparagus is an herbaceous, perennial plant growing 39 to 59 inches tall, with stout stems with much-branched feathery foliage. The "leaves" are in fact needle-like cladodes (modified stems) in the axils of scale leaves; they are 0.24 to1.3 inch long and 0.039 inch broad, and clustered 4 to15 together. The root system is adventitious and the root type is fasciculated. The flowers are bell-shaped, greenish-white to yellowish, 0.18 to 0.26 in long, with six tepals partially fused together at the base; they are produced singly or in clusters of in the junctions of the branchlets.
Our Summer Savory Seeds are on line at http://www.localharvest.org/summer-savory-seeds-herb-non-hybrid-C24602
Get ready to start your seedlings and start with our sugar baby watermelon seeds this year we have only 7 packages to sell, so buy yours today.
We love this popular and early "Icebox" variety. These round, 8 inch, 8 to 12 pound melons have medium red, fine-textured flesh and thin, hard rind. They are drought resistant and need 75 days to Maturity. We like to start these in the greenhouse and then set out after the last frost.
Approximately 30 seed packages $3.99 at http://www.localharvest.org/watermelon-sugar-baby-seeds-non-hybrid-C24586
Our Peas, Sugar Snap seeds (Non-Hybrid/Non-GMO) are available at http://www.localharvest.org/peas-sugar-snap-seeds-non-hybrid-non-gmo-C24575
We have a limited amount of these great seeds.
Posted by Arlene @ 11:38 PM CST