Home Farm Herbery

  (Munfordville, Kentucky)
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Two More Good Reasons to Grow Haricot Vert Beans, try these recipes today

Two More Good Reasons to Grow Haricot Vert Beans

Haricot Vert with Shallots

1/2 pound of haricot vert, trimmed hopefully that you grew yourself.
2 teaspoon butter (Please not margarine)
1 Tbsp Dried Shallots,
Salt and pepper to taste
2 tablespoons diced tomato
Wedge of lemon

Bring a pot of well-salted water to boil. Boil haricot vert for 3.5 minutes (yes, I honestly believe that this level of timed precision will be rewarded). Plunge them into an ice bath and drain the beans.

In your empty pot (because we’re always looking to save dish-washing time in the smitten kitchen) melt two teaspoons of butter over medium heat. Add the shallot and sauté them until they’re just translucent, not browned–about one to two minutes. Add the drained and cooled haricot vert back into the pot and reheat them in the butter and shallots. Season with salt and pepper. Spread haricot vert and shallot onto a plate, throw the diced tomato over them and squeeze a few drops of lemon juice* over the dish. Serve immediately.

Haricot Vert Beans with Butter and Herbs


1 pound thin green beans (haricot vert), trimmed
1/4 cup red onion, chopped fine
3 Tbsp butter

Salt and pepper to taste
Lemon wedges


1 Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.
2 Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes.
3 Add the green beans and sauté for 2-3 minutes, stirring often.
4 Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more.
Serve hot or at room temperature, with lemon wedges.


How to Make Herbal Infused Honey

How to Make Herbal Infused Honey


You will need Honey (preferably raw honey from a local bee keeper),

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 day

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!




Watermelon cocktails, grilled chicken pizza and how to make essential oils

Watermelon Blueberry Cocktail Recipe


This refreshing summer cocktail combines the flavors of watermelon and blueberry with fresh vanilla caviar (seeds scraped from a vanilla bean).

Vanilla Citrus Simple Syrup

Yield: ¼ cup (about 60 ml.) simple syrup

Time: 10 minutes


¼ cup (50 grams) granulated sugar

2 tablespoons (60 ml.) water

? teaspoon finely grated lemon rind


Combine sugar, water and lemon rind in a small sauce pan. Split ? of vanilla bean in half lengthwise, scraping seeds into pan. Add pod to pan, as well. Allow mixture to come to a boil over medium high heat, whisking to fully incorporate. Take off heat, strain, discard or save pod for later use, and refrigerate syrup until fully cooled.

 Watermelon Blueberry Cocktail

Yield: 6 cocktails

Active time: 7 minutes

Inactive time: 2 hours 


3 lbs. (1361 grams) seedless watermelon with rind cut off + extra for garnish with rind intact

½ cup (125 ml.) + 2 tablespoons blueberry vodka

2 tablespoons lemon juice 


Puree 3 lbs. (1361 grams) of watermelon in blender until smooth. Strain puree through sieve (should yield about 3 cups). Add blueberry vodka, simple syrup and lemon juice, stirring to combine. Allow mixture to chill in refrigerator for about two hours or until cold.

Serve in cocktail glass with a small triangular wedge of watermelon.

Grilled BBQ Chicken Pizza Recipe


Serves: 4 Adults Time: 30 Minutes


Semolina flour

2 pizza crusts split into 4 mini pizzas*

2 cups cooked, shredded chicken


1/4 cup BBQ sauce per pizza

2 cups shredded mozzarella cheese


Prepare your toppings and get them all ready to go outside near the grill. Place them in easy to get bowls and containers. You will want to move quickly so have them all ready. It's easy to carry them out there in a cookie sheet or large melt-proof platter.

On a separate upturned cookie sheet, or pizza peel, spread semolina across the surface to create a non-stick surface. Divide your dough into four portions and press out into mini pizza shapes, about 1/4 inch thick. Keeping them mini-sized helps make them much more manageable on the grill for a beginner.

Grease your grill grates. Heat your grill up to medium to medium-high heat, around 400-425 degrees. Place your pizza crusts on the hot grill by turning the cookie sheet over on to the grill. The pizza crusts should slide off.

Close the lid on the grill and cook for 2-4 minutes until the crust is golden and has dark grill marks on the bottom. Use a spatula and tongs to carefully turn the crusts over and cook a quick minute or so to harden the bottom crust.

Remove the pizzas from the grills to your waiting cookie sheets. Add the BBQ sauce, chicken, pizza seasoning mix and mozzarella cheese to each pizza. Then carefully return the pizzas back to the grill to continue cooking.

Close the lids and cook an additional 4-6 minutes until the toppings are hot, the cheese is melted and the bottom crust is crispy and golden.

 Remove the pizzas from the grill and serve immediately. Enjoy!

 Use your favorite pizza crust recipe, box mix, or frozen loaf.

Tips on making essential oils from your garden herbs


Three Essential Tips for Success

The process of preserving herbs as aromatic oils is called infusion because the herbs are treated so that their herbal essences “infuse” the oil in which they are immersed.  For this reason essential oils are often called herbal infusions.


Pay careful attention to the three important tips below when you make your infused oils.  If you do then preserving your herbs in the way described will produce really high quality herbal infusions:


Use a good-quality, mild-flavored oil such as sunflower oil. You don’t want the taste of the oil to compete with the flavor and smell of your herbs. For this reason you should avoid using extra virgin olive oil


Cover you herbs completely with oil during the infusing process. Any bits sticking out will oxidize and spoil the flavor of the oil


Before storing the oil make sure you have removed all the plant material. If you don’t the oil will become cloudy and sour.


Recommended herbs are: marjoram,





and  Rosemary

If you want to make essential oils for cooking, you can use basil.


Spices to use: Cinnamon,


Cumin and nutmeg (grated) are the best for homemade oils. Use a pestle or mortar to crush them before adding them to oil.

Citrus to use: The zest of citrus fruits can be used to make homemade essential oils. Use them sparingly in mixtures. About 2-3 strips of zest per bottle.



Dried Thyme from Home Farm Herbery is organic and chemical free

Dried Thyme

Chemical free Thyme 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 kitchen.

Thyme is used in cooking poultry, poultry stuffing or dressing and in sausage making. 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.

Thyme is a culinary and medicinal herb in the mint family. Thyme 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 dried Thyme comes in .25 oz package for $2.98, or buy 3 and get 1 free or 4 oz pkg. for $11.95. Buy today as every order comes with free shipping and a free gift!

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

Click here to buy now.

May the Creative Force be with you as you tread the earth lightly!

 Arlene Wright-Correll

Home Farm Herbery

Another Great Recipe Using Herbs From My Mediterannean Herb Garden

Another Great Recipe Using Herbs From My Mediterannean Herb Garden

by Arlene Wright-Correll
Home Farm Herbery

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

Peace, Light and Love,

Arlene Wright-Correll

Home Farm Herbery where you can find my organic herbs at http://www.localharvest.org/store/M48630

Author's note: This article was originally written for http://www.GreenThumbArticles.com where you can also be an author for them.
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