Tak'in the guesswork out of seasoning your food!
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Drew and I are cooking a traditional Thanksgiving dinner for the second time in 15 years!!!!
The "bird" is in the oven, the taters will be leftovers from last night although I can't exactly call them LO's...we did it on purpose. :) The market "sweets" are cooking in readiness to be mashed and have all sorts of goodies added to them before they go into the oven. The green beans that we froze earlier in the season are simmering with a wee bit of ham and some of our Herb'n All. And, the corn that we froze at the end of the season is soon to be a casserole with cream cheese!
The only boo boo so far is my attempt at making my own yeast rolls. Why the heck didn't I just buy them? I have a bowl full of dough that should have risen enough to punch down and yet, there it sits looking like a lump of dough!
Oh well, toast and gravy is good too...isn't it? lol
Have a very happy Thanksgiving Day everyone and remember that just about everything that you eat today came from a farmer!!!
Posted by Karin
@ 12:47 PM EST
We've had an unexpected change of plans, so Herb'n Renewal will NOT be at Botanica's Christmas Bazaar...but you'll still be able to find plenty of other goodies!
*~*Botanica's Christmas Market and Bazaar*~*
Saturday, November 28, 2009 10:00am - 5:00pm
Sunday, November 29, 2009 12:00 noon – 5:00pm
A great time to get your Christmas shopping out of the way...
while supporting local artisans, growers and producers!
Botanica will have our wonderful Christmas gifts and decor including
fresh wreaths, garland, and centerpieces!
Craft Vendors will be offering unique gifts
Reflections of Africa's bead work
Handmade Swarovski & Silpada designed jewelry
Wooden nativity scenes
Personalized stationary by The Envelope Please and Itouch
Painted ceramic tiles
Mary Kay® products.
Kentucky Proud Members will be bringing
Jams and jellies
State-winning local honey from Keith Green
Goodies from Karamel Kreations
Animal fiber art/felting/spinning
And, so much more!
~*~ Refreshments will be provided ~*~
Bring 1 canned food item for a chance to win a custom designed wreath!
Food donations are going to The Lighthouse Ministries
From Lexington, go out Richmond Road to Jacobson Park and bear right on Old Richmond Road. Go exactly 4 miles
From I-75 go to the Athens-Richmond Road exit, go to Jacobson Park (about 2-3 miles), turn left on Old Richmond Road and go exactly 4 miles
Posted by Karin
@ 09:09 AM EST
After taking one year off from selling at a farmers market, Herb'n Renewal is back at it! Yup, we couldn't stand another year of not seeing our customers so we joined a newer, smaller but grower/producer only market in Lexington. The Bluegrass Farmers' Market welcomed us and so did the customers.
It was really a pleasure to be amongst “real” farmers and producers for a change. After 10 years of selling at the largest market in town and watching more and more resellers show up, it was indeed nice to actually talk to someone who really knew about that rhubarb that he was selling! Granted the Bluegrass Farmers' Market is much smaller but at least I know that when I purchase something that we don't grow...it's really local and homegrown!
So, if anyone would like to come visit us at our new “home” you'll be able to find Herb'n Renewal among other growers and producers each Saturday at the Bluegrass Farmers' Market. Don't expect to find corn or tomatoes yet cause they just aren't in season in Kentucky. But, you'll find great farm fresh eggs, beautiful bedding and hanging plants, loads of heirloom tomato plants, spring greens, baked goods, soaps, onions, rhubarb and even our herb seasoning.
You'll have to drive a bit outside of downtown but there's plenty of parking and it's a lovely lot with real trees, smiling farmers and happy customers! We'd love to see you.
Here's a link to the listing at Local Harvest for the Bluegrass Farmers' Market. http://www.localharvest.org/farmers-markets/M29529
Posted by Karin
@ 08:06 AM EDT
Okay, the ice has melted and now we can really see the damage to our beautiful trees and we're gonna cry. Something had to get us out of our “funk” so what could be better than a kettle of soup! And, seen as how our sweet potatoes didn't care whether or not we had power...they survived! They ended up in a pot yesterday for one of our favorite recipes. :) Drew prepared this recipe when he was the guest chef at our local Williams & Sonoma and it was a hit! Rich and creamy without cream!!!
Thought I would share it with you. Pardon the CAPITAL letters. The font that I use on our recipe cards always come out that way and right now I've got to get busy trying to clear the limbs so I can get to our commercial kitchen...herb seasoning seems more important than old capital letters right now!
JAMM'N SWEET TATER SOUP
2 RIBS CELERY, DICED
1/4 CUP ONION, DICED
1/2 STICK BUTTER
3 LBS. SWEET TATERS, PEELED & CUT
INTO 1/4" CHUNKS. ABOUT 10 CUPS
2 LBS. YUKON GOLD TATERS, PEELED AND QUARTERED. ABOUT 7 TATERS
1 1 /2 QTS. CHICKEN BROTH
1 TBSP. JAMM’N JERK
IN A 4 QT. POT, OVER MEDIUM HEAT, SAUTE' CELERY AND ONIONS FOR 10 MINUTES OR UNTIL TENDER....DO NOT BROWN! ADD BOTH TATERS AND CHICKEN BROTH; BRING TO A BOIL. GIVE IT A STIR; COVER POT AND REDUCE HEAT. SIMMER FOR 20 MINUTES. REMOVE LID AND STIR IN JAMM'N JERK; SIMMER FOR 10 MORE MINUTES. REMOVE FROM HEAT AND BLEND UNTIL SMOOTH IN A FOOD PROCESSOR OR WITH A STICK BLENDER.
TRY ADDING A DOLLOP OF SOUR CREAM OR BLEU CHEESE TO EACH BOWL BEFORE SERVING! YUMMY! MAKES 3 1/2 QTS.
Here's a link to our Jamm'n Jerk.
Posted by Karin
@ 05:32 AM EST
The snow and ice started on Monday night and by Tuesday morning we were looking at our beautiful pine trees collapsing. The both of us cringed each time we heard another branch break. All we could do was watch and shake our heads. And, of course we kept hoping that huge oak next to our house could handle the weight of the ice and thank heavens most of it did. The cherry tree in the back yard is now leaning towards our home and I'm afraid we'll have to cut it down.
Then the power went out!
It's a good thing we keep an emergency box on hand. Out came the candles, lanterns, radio and all of the extra batteries. The freezers all have extra jugs of water frozen in them so we knew our “summer stash” of veggies would be okay.
Then we hear on the radio that our water company has frozen pumps so we are put on a restricted water use mode. Then the trickles of water that we had stopped flowing, so no more water. Tough thawing out jugs of frozen water when the temperature outside is 5 degrees! We managed to cut open some jugs and boil our water on the outside grill. Believe me, neither one of us could have survived without our old coffee percolator!
By day four we had water!!!! Still no electricity though. Funny, our neighbors all had power. We've had this problem before and it seems like we are the last ones on the transformer and the fuse pops out every time the power goes off. The utility company comes out and pops it back in...two minutes later we have lights! Not this time. It took 13 days to get someone out to our farm and get us back in business. I think it might have taken longer except I finally called and informed them that we rely on our business to pay our bills...yours included! Lol Oh, by the way, keeping that old dial phone sure paid off because those modern ones don't work without electricity...remember that next time you see one at a yard sale.
The one good thing about not having power was the amazing food that we ate. The freezers started to thaw and I'll be darned if I was going to let all of my hard work go to waste. We had the most wonderful grilled veggie tortilla pizzas. And, the huge kettle of veggie soup was to die for! Of course Drew kept giving me a strange look every time his spoon came up with a whole Brussels sprout!!! I think I'll chop them up next time I decide to recreate that soup.
All in all we survived even if our tree lined driveway did not. But, I guess we'll just get a bit more eccentric and have 40' topiaries! It's nice to be back in the land of power and no....we do not want to go through this again!
This is what our farm looked like on day one!
Posted by Karin
@ 07:48 AM EST
Well, at least our Chili Season'n is!
We were lucky enough to have one of our seasoning blends chosen to be included in the gift bags that the attendees at the BlueGrass Ball will receive on inauguration eve. Karin was busy designing and printing some special packaging while Drew blended each night when he came home from the restaurant. Caros takes a bunch out him but this was very important so he stood out in the kitchen until the wee hours of the morning making sure that we had enough for Karin to package and get them on their way to Washington D.C. We're quite honored that Herb'n Renewal was one of the Kentucky Proud farms to be chosen. And, we certainly hope that the recipients enjoy their Chili Season'n!
Posted by Karin
@ 01:25 PM EST
On our farm, leftover turkey is never a problem...we love having it. Oh my gosh, those turkey sandwiches loaded with the leftover dressing and a bit of cranberry sauce are to die for! Then there's the turkey hash for breakfast. Of course, everyone makes turkey soup! But then there's still some leftover and what the heck can you do with it...something different perhaps. :)
How about this recipe...
WHITE TURKEY CHILI
- 1 LB DRIED NAVY BEANS
- 1 LB DRIED GREAT NORTHERN BEANS
- 2 CUPS TURKEY BROTH
- 3 QTS. WATER
- 1 CUP CELERY, DICED
- 2 CUPS ONION, DICED
- 1 GREEN PEPPER, DICED
- 2 (4OZ.) CANS DICED GREEN CHILES
- 2-3 LBS. COOKED TURKEY, CUBED
- 3-4 TBSP. HERB’N RENEWAL CHILI SEASON'N
- 2 TSP. SALT
- 3 TBSP. CORN MEAL
IN A 6-8 QUART POT SOAK BEANS OVERNIGHT, DRAIN AND RINSE; ADD CHICKEN BROTH, WATER AND SALT. BRING TO A BOIL; REDUCE HEAT, COVER AND SIMMER FOR 2 HOURS...STIR OCCASIONALLY. SAUTE' CELERY & PEPPERS FOR 5 MINUTES. ADD TO BEANS, ALONG WITH CHILES, TURKEY AND CHILI SEASON'N. SIMMMER FOR 1 HOUR, UNCOVERED..STIR OCCASIONALLY. TO THICKEN, SLOWLY ADD CORN MEAL, STIRRING CONSTANTLY. ENJOY!
Sorry about the CAPS but I have this saved in the same font that we print our recipes that are included in each package and frankly, I don't have time to redo it...farming comes first and I have lettuce seeds to sow! :)
Posted by Karin
@ 09:47 AM EST
I was doing my normal, everyday chores this morning and as always I take a moment to look out of a window and smile from ear to ear. We are the luckiest folks on earth. No, we're not rich, in fact we're down right poor. But we've got a wonderful life...one that makes you smile everyday no matter what the day brings. Just looking over our small farm is enough to make any day worthwhile and I give my thanks everyday for the privilege of being able to touch and smell our bounty.
Yes, it's the little things in life that make you smile from ear to ear...we know because we are living our dream on our little farm. The only way we can do this is because of our wonderful and supportive customers and the folks at Local Harvest. Without you, we would still be enjoying our farm but only as we leave and return from our “real” jobs! Lol
We thank you all for your continued support of Herb'n Renewal. You are the ones who make us smile!
And, here's a recipe that we hope will make you and your guests smile. :)
Have It Your Way Omelet
Chop up your favorite omelet “fillers” such as ham, cheese, green peppers, onions, etc. Place them in separate bowls and set aside. Bring a large kettle of water to a boil. Meanwhile give each guest a quart size freezer Ziploc bag and have them write their name (with a permanent marker) on the bag. Break two large eggs into each bag and let the guests “squish” until the eggs are well blended.
Now comes the fun! Let each guest “dump” whatever “fillers” they like into the bag of eggs. And, don't forget the herb seasoning! We typically use either our Herb'n Cowboy or Cheese'n Season but if they would like to add a little spice to their lives, try our Cajun Wing'n Season. Remember that you'll only need a small pinch cause our herb blends are always fresh and full of flavor. Tell them to give the bag a shake and close it tight trying to get as much air out as possible. Gently drop them into the boiling water, holding each bag for just a second or two...just enough to “set” the eggs. Set your timer and boil for 13 minutes...yup, boil them for exactly 13 minutes! You can boil up to 6 bags at a time! Believe me, your guests will stand around the pot with their jaws dropping and they will think you have gone nuts!!! Won't they be surprised when a perfectly cooked omelet comes out of that bag!
After the 13 minutes of boiling, remove the bag and cut it open, just above the omelet, with scissors and let them roll out onto a plate. Or if you want something really special try rolling your omelet onto a warm flour tortilla and top with homemade salsa!
This recipe is sooooo easy and there are no pots to clean so you get to enjoy your guests. It's a perfect way to start Thanksgiving Day. You'll be free to get your “bird” into the oven!!!
Happy Thanksgiving from our farm to your home!
Posted by Karin
@ 08:16 AM EST
Need something to help keep you warm during the cold fall and winter nights? This chili recipe is a "fer sure" warmer upper! It's not your normal chili recipe...think Louisiana and the Bayou!
1 lb ground beef
1 lb smoked sausage, quartered and cubed
1 cup celery, diced
1 cup onion, diced
1 cup green pepper, diced
2 cans of beer
1 lb frozen corn
1 28 oz can diced tomatoes, drained
1 30 oz. can chili beans
4 Tbsp Herb'n Renewal Chili Season'n
1 29 oz can tomato sauce
1 cup frozen okra
1-2 lbs. Peeled, raw shrimp
In a large (7 qt. Or more) pot, brown ground beef; remove and drain well. Set aside. In the same pot, over medium heat, cook the sausage for 5 minutes. Add the celery, onions & peppers and saute' for an additional 4 minutes. Return beef to the pot and add the next 7 ingredients. Bring to a boil, reduce heat, cover and simmer for 30 minutes...stirring occasionally. Remove lid, continue simmering for 1 hour or longer...stirring occasionally. Add shrimp and cook for 5 more minutes or until shrimp is pink and thoroughly cooked. Enjoy!!!!
Add a fresh green salad and a loaf of homemade bread and you've got a meal guaranteed to bring smiles to your guests faces!
Here's the link to our Chili Season'n
Posted by Karin
@ 10:06 AM EST
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Thought we would share one of our very most favorite "Sunday company" meals with you on our very first entry to our new blog. :) This recipe is so simple and sooooo very delicious. We were proud to be asked to participate in a Kentucky Beef Council program and this is what we prepared as our "sampling!" Have to admit that some of the "beef folks" were a bit leery consdering we were "doctoring up" their prized beef. But, they came back for second helpings so our seasoning passed the big test. :)
Here's the recipe and we hope you enjoy it as much as they did.
Herb'n Swiss Beef Tips
2 1/2 lb. Round steak, trimmed & cut into 1/2” pieces
2 1/2 Tbsp. Herb'n Renewal's own Rub'n Season Beef
2 Tbsp. Olive oil
1 medium onion, cut into strips
1 green pepper, diced into 1/4” pieces
2 ribs celery, sliced into 1/2” pieces
2 tsp. Sugar
1 14 1/2 oz. Can diced tomatoes
1 29 oz. Can tomato sauce
1 8 oz. Can mushrooms, drained
Toss beef in the Rub'n Season Beef; let sit for 30 minutes. In a large skillet, brown beef in olive oil on high heat. Add onions, celery, peppers and cook for 5 minutes. Add remaining ingredients and simmer for 5-10 minutes. Transfer to a large covered baking dish and bake in a preheated 350 degree oven for 1 ½ hours or until meat is tender. Serve over rice or noodles...add a fresh crisp salad and some crunchy homemade bread and you've got one heck of a meal! Enjoy!
Here's a link to our Rub'n Season Beef
Posted by Karin
@ 05:25 AM EST