Home Farm Herbery

  (Munfordville, Kentucky)
Home Farm Herbery Blog
[ Member listing ]

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!

 
 

Applewood Smoked Sea Salt the perfect Gourmet Salt. Place your order now.

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 smoky 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 Northwestern U.S. and quickly gained popularity with cooks and diners with a discerning taste until it now is a recognized gourmet seasoning.  The reason Applewood is used to smoke the sea salt is because it is milder than the more common hickory smoke.

 Ingredients: Applewood Smoked Sea Salt

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 Research Hospital.


 
 
 

Our deal of the week

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 Northwestern U.S. and quickly gained popularity with cooks and diners with a discerning taste until it now is a recognized gourmet seasoning. The reason Applewood is used to smoke the sea salt is because it is milder than the more common hickory smoke.

http://www.localharvest.org/applewood-smoked-sea-salt-C24406

 

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 2 to 3 in the junctions of the branchlets.

 

http://www.localharvest.org/asparagus-mary-washington-heirloom-seeds-C24547

 

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.

 

 
 
RSS feed for Home Farm Herbery blog. Right-click, copy link and paste into your newsfeed reader

Calendar


Search


Navigation


Topics


Feeds


BlogRoll