Home Farm Herbery

  (Munfordville, Kentucky)
Home Farm Herbery Blog
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Meet Paula M. Youmell, Holistic Health Educator and her new book

I am excited!

I just connected with a wonderful, talented gal from my old part of the world.

Paula M. Youmell is an RN, author, and Wise Woman-Holistic Health Educator and Healer in Northern NY state. 

She uses her areas of expertise in holistic health to hand craft personal plans of health and healing for each of her clients. She teaches group classes and work place wellness workshops in holistic health, whole food cooking and healing. 

Paula is happy to work with distance clients via the phone. 

Find her at www.HandsOnHealthHH.com, www.WholeFoodHealer.com, and www.wisewomenredtent.com.


All Paula’s book royalties go to local non-profit organizations in the area where she lives. 


One of Paula's books is Hands on Health and you can be tempted to read the 1st 15 pages by clicking here now.

Remember Home Farm Herbery offers chemical free all natural heirloom seeds, culinary and medicinal herbs, Hand blended all natural teas, herbs and herb blends, seasonings and more. Click here now
 
 

Get Home Farm Herbery’s Value Gift Pack of all 7 organic, chemical free Jerky seasonings


Get Home Farm Herbery’s Value Pack of all 7 organic, chemical free Jerky seasonings. It makes a great gift or just a great treat for you! A $47.93 value now save $6.00 and order it today for only $39.93 plus we will ship it to you free and include a free herb or herb blend of our choice so buy today.
 
When you order today all our net proceeds from this sale goes to St. Jude Children's Research Hospital. Order now.

 

Home Farm Herbery Zesty Pumpkin Soup Blend offers a great recipe and a 4 pack gift card for Chirstmas


Home Farm Herbery Zesty Pumpkin Soup Blend offers a great recipe and a 4 pack gift card for either your use or for really unique and affordable gifts at only $12.98 any time of the year for family, friends, work staff or just your favorite cook.  Why not try some today to make your family and friends some good home made chemical-free soup?
 
When you order today you help send the net proceeds to St. Jude Children's Research Hospital. So order now. 
 
 

It’s Time to Make Healthy Jerky and more

It’s Time to Make Healthy Jerky and more jerkypieces It is really easy to make chemical- free Healthy Jerky for your family in your oven or with a very inexpensive dehydrator out of any kind of meat and Home Farm Herbery has the best seasonings. Order some today and get free shipping and a free herb or herb blend of our choice. Cajun Jerky Seasoning     Hot Jerky Seasoning     Pepperoni Jerky Seasoning     Teriyaki Jerky Seasoning     Honey Peppered Jerky Seasoning     Original Flavor Jerky Seasoning     Bar-B-Que Jerky seasoning     Value Pack of all 7 Jerky seasonings
 
 

7 Organic, Chemical free Jerky seasonings Value Pack

7 Organic, Chemical free Jerky seasonings Value Pack
 
Get Home Farm Herbery’s Value Pack of all 7 organic, chemical free Jerky seasonings. It makes a great gift or just a great treat for you! A $47.93 value now save $6.00 and order it today for only $39.93 plus we will ship it to you free and include a free herb or herb blend of our choice so buy today.
 It is easy to make jerky and you know exactly what is in it.  You can use any kind of meat.
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 Home Farm Herbery
 
 
 

How to Make Homemade Breakfast Sausage©

How to Make Homemade Breakfast Sausage©

by Arlene Wright-Correll
Home Farm Herbery


How to Make Homemade Breakfast Sausage


It is really very easy to make your own homemade breakfast sausage. Especially if you are worried about commercially-made sausage fearing not only fat content, but what odds and ends manufacturers dump into the mix you are rightfully so. By making your own sausage at home, you can ensure only the best ingredients and spices are used, plus control the fat content. Do not make the mistake of thinking sausage is strictly a meat product. Many sausage recipes also include seafood and vegetarian sausage blends.

The definition of sausage is ground meat mixed with fat, salt and other seasonings, preservatives, and sometimes fillers. Some sausage mixtures are sold in bulk form, and others forced into casings to form links. For those who do not have sausage making equipment or want to make an investment into sausage making consider the fact that it is very easy to make your sausage into patties. A non-electric sausage stuffer (one that is a hand crank type) will cost you about $100.00


and an electric one will cost you $150.00 to $200.00.



The main item you will need is a meat grinder and a simple hand crank one will suffice unless you buy ground meat from your local butcher.



Virtually any type of meat can be used in sausage, but most common is pork or pork blends. Variety truly is the spice of life, with spicy, hot sausages and bland sausages, and with flavorings running the gamut from garlic to nutmeg.

Today a home sausage maker can find all kinds of sausage seasoning blends on line where the guesswork of measuring, blending is all ready taken care of complete with instructions on how much meat to add or what other ingredients.

You can find many types of sausage seasonings at Home Farm Herbery where they offer about 22 different sausage seasoning blends and all their blends come with recipes inside the labels. They also offer free shipping and a free herb or herbal blend of their choice with each and every order. They have two really great breakfast sausage blends among their many sausage blends. One is Breakfast Sausage Seasoning and the other one is their Maple Breakfast Sausage Seasoning.

Their instructions for making their Breakfast Sausage are quite simple and when you try this great recipe you'll never want to buy breakfast sausage from a store again! An all-time favorite at breakfast time, fresh breakfast sausage is a highly seasoned type of pork sausage that is not cured or smoked.

To Make Home Farm Herbery Gourmet Breakfast Sausage you will need the following ingredients: The contents of their seasoning package, 2 pounds lean pork butt or 2.5 lbs with bone, 1/2 lb. fat, diced into 1.4 " pieces. Feel free to use turkey, chicken, venison, goat or lamb. When you want to eliminate the fat just add an extra ½ pound of your chosen meat to the blend. Special equipment needed: Meat Grinder.

Directions: Combine diced pork with fat back & Home Farm Herbery seasoning package & chill for 1 hour. Using a fine blade of the grinder, grind the pork. Form into 1" rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, sauté' over medium-low heat in a non-stick pan. Sauté' on each side until brown and cooked through, approximately 10 to 15 minutes total.



To Make Home Farm Herbery Gourmet Breakfast Maple Sausage you will need the following ingredients: The contents of their seasoning package, 3 pounds lean pork butt or shoulder, 1 small onion, chopped (about 1/2 cup), 1/4 cup pure maple syrup & 2 tablespoons milk.

Directions: Hand-trim fat from the outside of 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.


With either recipe should you wish to make patties a simple way to freeze the patties for later use is to lay out a piece of wax paper on a cookie sheet, place the patties on top of the wax paper and put the filled tray into the freezer. When the patties are frozen pop them off the wax paper and put into a freezer bag and replace bag back into your freezer. This way none of the patties stick together and are easy to remove in the number of patties needed each time you want to fry or broil up a batch.

More than 200 types of sausage are made in the USA alone and thousands of more are made worldwide. You, too, can become a creative chef right in your own kitchen and you can also make sausages from vegetable and seafood blends for those who eschew meats. There are also ways to lower the fat if you make your own at home using any of the chemical-free organic Home Farm Herbery Sausage Seasoning Blends.

May the Creative Force Be With You

Arlene Wright-Correll

Home Farm Herbery where everything is either grown or made with love!

http://www.learn-america.com/sausage-seasonings/
 
 

Tomato Pineapple (100% Heirloom/Non-Hybrid/Non-GMO) Seeds for Sale


Tomato Pineapple (100% Heirloom/Non-Hybrid/Non-GMO) Seeds for Sale

 


At Home Farm Herbery last year we found that the Pineapple tomato plant produced good yields of extra large 2 lb yellow tomatoes with red streaks both on the outside and inside.  Plus we found them to be very flavorful!

 

We loved this huge yellow tomato and many of them weighed over 2 lbs! Another plus for this tomato is that the plant will continue to bear fruit all season long and these two features make it a very, very popular heirloom variety that is a good money maker at your local farmers market.

80-90 days to Maturity

 

15 seed Sampler Packet $5.99   We only have 2 Sampler packets this season so buy yours today and we will ship it free to you plus we will send you a free complimentary herb or herb blend of our choice with your order.  Buy now and we think you will be glad you did.

 

We thank you in advance for your purchase as all our net proceeds go to St. Jude Children’s Research Hospital


 
 
 

Cooking with Garam Marsala©

Cooking with Garam Marsala©

 

First let’s talk about Garam Marsala as the composition of garam masala differs regionally, with wide variety across India. Varying combinations of these and other spices are used in different garam masala recipes in accordance to region and personal taste, and none is considered more authentic than another. The components of the mix are toasted, and then ground together. Masala means a spicy mixture.

A typical Indian version of garam masala is: black & white peppercorns, cloves, cinnamon, black & white cumin seeds, black, brown & green cardamom pods and that is exactly what we use in our Home Farm Herbery Garam Marsala Blend except we grind up everything and we add a little nutmeg. (Home Farm Herbery Garam Marsala Blend ingredients cumin, coriander, cardamom, pepper, cinnamon, cloves, & nutmeg.)  Our  flavors are carefully blended to achieve a balanced effect t o release its flavors and aromas. 

Used mostly in Indian cooking the North American cook is missing out on an occasional treat by not keeping a small package of Garam Marsala in his or her herb pantry.

Garam Marsala has a lot of nutritional value since it contains several micronutrients. One ounce has about 215 milligrams of calcium, 9 milligrams of iron, 400 milligrams of potassium, and 1 milligram of zinc.

I want to share two wonderful and inexpensive to make recipes with you that are not only tasty, delicious and good for you, but healthy!

Sweet Potato Cauliflower Soup

 

When you want a soup that has a pleasant depth and is slightly sweet from the addition of those pretty orange potatoes and roasted cauliflower then this is the soup for your. The sweetness is delicately enhanced with a light sprinkle of garam masala. At Home Farm Herbery we think the chunky veggies and thick and creamy broth make it good choice for lunch or a light dinner.

 

Sweet Potato Cauliflower Soup

 

Yield: 6 to 8 servings

1 large head cauliflower (the one I used was at least 7? in diameter

Olive oil for drizzling

Few dashes Home Farm Herbery’s garam masala http://www.localharvest.org/garam-marsala-blend-C23847

 3 medium to large sized peeled sweet potatoes cut into 1? pieces

1 sweet onion, diced

2 cloves garlic

7 cups water

 

First, preheat your oven to 400 °F and cut up your cauliflower into bite sized pieces.

 

Sprinkle cauliflower lightly with Home Farm Herbery garam masala. Place cauliflower onto ungreased cookie sheet and lightly drizzle with olive oil. Place in oven and let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes. There’s no need to turn the cauliflower. Just remove from oven and let cool while you cook the rest of the soup.

 

In large stockpot, bring sweet potato, onion, garlic and water to a boil. Salt (about 3/4 tsp) and stir. Reduce heat and allow it to remain at a constant simmer until sweet potatoes are tender. Add in cooked cauliflower and divide soup into 2 parts.

 

Let soup cool and then blend one part soup in blender until very smooth. Combine with second part soup and stir. Salt to taste and warm up over stovetop if needed.

 

Also why not try this wonderful Vegetable masala which is a mixture of potatoes, carrots, peas and beans cooked with onions & tomatoes adding Home Farm Herbery Garam Masala Blend, ginger and garlic powder.

Ingredients:

2 potatoes, peeled and cubed

1 carrot, chopped

10 French-style green beans, chopped

1 quart cold water

1/2 cup frozen green peas, thawed 1/2 teaspoon ground turmeric

(You can opt for a frozen veggie mix that has baby carrots and corn in it)

1 tsp kosher or sea salt is preferred as opposed to regular salt

1 tablespoon vegetable oil

1 teaspoon Home Farm Herbery mustard seed http://www.localharvest.org/mustard-seed-C24074

1 teaspoon ground cumin

1 onion, finely chopped

2 tomatoes - blanched, peeled and chopped

1 teaspoon Home Farm Herbery garam masala http://www.localharvest.org/garam-marsala-blend-C23847

1/2 teaspoon ground ginger

1/2 teaspoon garlic powder

1/2 teaspoon Home Farm Herbery chili powder http://www.localharvest.org/chili-powder-C23758

1 sprig cilantro leaves, for garnish

 

Directions:

Place potatoes, carrots and green beans in the cold water. Allow to soak while you prepare the rest of the vegetables; drain.

In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric. Cook for 8 minutes.

Heat the oil in a large skillet over medium heat. Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and sauté until transparent. Stir in the tomatoes, garam masala, ginger, garlic and chili powder; sauté 3 minutes. Add the cooked vegetables to the tomato mixture and sauté 1 minute. Garnish with cilantro

 

P.S. If you want to stay healthy then watch this great documentary on Netflix or get the DVD It is called FOODMATTERS

May the Creative Force be with you.

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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