Good Season'n With Herb'n Renewal

  (Lancaster, Kentucky)
Tak'in the guesswork out of seasoning your food!
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Herb'n Renewal is Cook'in With Good'n Garlicky!

After a walk through the Bluegrass Farmers' Market last week, I couldn't help but think about how beautiful and bright the veggies looked. I immediately thought of our Good'n Garlicky and how easy it is to keep that freshness and color alive in a main dish! These recipes are just a couple of ways to incorporate Good'n Garlicky into a meal...experiment! If you are a garlic lover, this one is for you!


Again, sorry for the CAPS, it's my weird font.



VEGGIE GRIDDLE PIZZA


1 C ONION, DICED

1/2 C GREEN PEPPER, DICED

1 4 OZ. CAN MUSHROOMS, CHOPPED

AND DRAINED

2 TBSP OLIVE OIL

2 TSP GOOD’N GARLICKY

FLOUR TORTILLAS

1 C DICED TOMATOES

1 OR 2 ZUCCHINIS, GRATED

1 SMALL CAN SLICED BLACK (RIPE) OLIVES

SHREDDED MOZZARELLA CHEESE


IN A PAN SAUTE’ FIRST FIVE INGREDIENTS FOR 3-5 MINUTES; SET ASIDE AND KEEP WARM. HEAT GRIDDLE OR SKILLET TO MED/LOW. LIGHTLY OIL ONE SIDE OF THE TORTILLA. TOP OTHER SIDE WITH SOME TOMATOES, ZUCCHINI AND OLIVES. TOP WITH THE WARM MIXTURE AND THEN ADD THE CHEESE. PLACE ON GRIDDLE OR IN SKILLET AND COVER WITH LID. COOK 3-5 MINUTES TO MELT THE CHEESE. YOU CAN PREPARE MORE THAN ONE AT A TIME BY BROWNING THE BOTTOMS OF THE PIZZAS AND THEN PLACING THEM ON A COOKIE SHEET AND BROILING TO MELT THE CHEESE. THIS RECIPE WILL MAKE 5 TO 6 PIZZAS.


GOOD'N GARLICKY PASTA & VEGGIES


1/2 LB SPAGHETTI, BROKEN INTO THIRDS

3 TBSP OLIVE OIL

1/2 CUP ONION, DICED

1 CUP ZUCCHINI, CUBED

6-10 GOOD SHAKES GOOD'N GARLICKY

1 OR 2 TBSP. BUTTER

1 TOMATO, DICED

1/2 CUP FROZEN PEAS, THAWED

PARMESAN OR ROMANO CHEESE


COOK PASTA ACCORDING TO PACKAGE DIRECTIONS, DRAIN, RINSE AND LIGHTLY OIL; SET ASIDE. IN A LARGE SKILLET HEAT OLIVE OIL TO MEDIUM/HIGH HEAT AND SAUTE' ONIONS FOR 2-3 MINUTES. ADD ZUCCHINI AND SAUTE' AN ADDITIONAL 2 MINUTES. ADD SPAGHETTI AND NEXT 4 INGREDIENTS. SAUTE' UNTIL HEATED THROUGH. SERVE WITH CHEESE ON TOP. DON'T BE AFRAID TO EXPERIMENT WITH DIFFERENT VEGGIES!


Look for the Herb'n Renewal booth at the Bluegrass Farmers' Market each Saturday at the Richmond Rd. Location...we're there from 9 until 2 unless it starts raining, then we pack up cause our packing does not like getting wet! Http://www.bluegrassfarmersmarket.org


Don't forget to vote for the Bluegrass Farmers' Market at http://www.farmland.org We have been voted #1 in Kentucky for the past two years and we want bragging rights for a third year!

 
 

Herb'n Renewal seasoning loves veggies!

Yup, that is correct, our Rub'n Season Herb'n All has never met a vegetable that it doesn't like! The secret behind Herb'n All is the great blend of herbs and spices that Drew created as one of our first blends.


I have to admit that I cannot ( okay, will not) prepare half runner beans without my Herb'n All. Once you've tasted a “mess of beans” cooked with the Herb'n All you will never prepare them any other way again! What makes them so great? I think it has something to do with the bohnenkraut. What the heck is bohnenkraut you ask? Lol Let me tell you a funny story that will explain...


Years ago, when we first started Herb'n Renewal, we grew and sold herb plants at our farm and at a local farmers market. One afternoon, I was working in the shop and car pulled up to our farmstand. I waved and told the couple that I would be right with them. All of a sudden I heard this scream coming from the woman!!! She kept hollering “bohnenkraut!” She scared me to death and I came running out to see what the problem was...thinking all of the time that I might have to dial 911. EEK! Whew, I soon realized that she was screaming at a plant! Funny though, she was fondling it the whole time. Lol


It turns out that the lady was from Germany and she was having a hard time making her beans taste as good as they did in her homeland. Apparently you need “bohnenkraut!” She had not been able to find any and was thrilled when she saw plenty of pots full of “winter savory!” Or, to her...bohnenkraut!


I guess that's why my beans taste so good...Drew uses bohnenkraut in his blend! I think it also adds to just about any other veggie because like I said, we haven't found one that Herb'n All doesn't like!


Here's a couple of recipes to get you started and please ignore the CAPS, I am not screaming at you. I just don't have the time to rewrite the recipes...I use a font that always shows up in CAPS for our recipe inserts in the seasoning packages.


HERB'N GRILLED VEGGIES


OLIVE OIL

VEGGIE OF YOUR CHOICE SLICED 1/2" THICK

RUB'N SEASON HERB'N ALL


LIGHTLY TOSS VEGGIES WITH OLIVE OIL. SPRINKLE A PINCH OF HERB'N ALL ON EACH SIDE. LET SIT FOR UP TO AN HOUR IN THE FRIDGE AND THEN GRILL UNTIL TENDER. SOME VEGGIES TO CONSIDER INCLUDE ZUCCHINI, POTATOES, EGGPLANT, TOMATOES (CUT THEM IN HALF!) AND ANY FIRM SQUASH. TRY ADDING A BIT OF GRATED CHEESE TOWARDS THE END OF GRILLING...YUM!


HERB'N VEGGIE SAUTE'


1 / 4 CUP PURPLE ONION, DICED

2 TBSP. OLIVE OIL

4 CUPS CORN, CUT FROM COB

3 TBSP. BUTTER

1 TBSP. RUB’N SEASON HERB’N ALL

1 / 4 CUP GREEN PEPPER, DICED

1 / 4 CUP RED BELL PEPPER, DICED

1 CUP ZUCCHINI, CUBED 1 /2”


IN A SKILLET, OVER MEDIUM/HIGH HEAT, SAUTE' ONION IN OIL FOR 2 MINUTES. ADD CORN; COOK FOR 4 MINUTES STIRRING CONTINOUSLY. ADD BUTTER, HERB'N ALL AND PEPPERS. CONTINUE TO SAUTE' FOR 3-4 MINUTES. ADD ZUCCHINI AND SAUTE' FOR AN ADDITIONAL 4 MINUTES.


NOTES: DICE VEGGIES SMALL! MAKE SURE YOU SCRAPE THE COB TO GET THE JUICES! FOR A DOWN HOME FLAVOR USE BACON DRIPPINGS IN PLACE OF OLIVE OIL AND ADD COOKED BACON CRUMBLES WHEN YOU ADD THE ZUCCHINI!


HERB'N GREEN BEANS


2 LBS FRESH GREEN BEANS

1 CUP PURPLE ONION, DICED

3 TBSP. BACON DRIPPINGS

2 QTS. WATER

1 CUP DICED HAM

2 TBSP. RUB'N SEASON HERB'N ALL

2 TSP. CHICKEN BOUILLON

2 TSP. BEEF BOUILLON

1 TBSP. WORCESTERSHIRE SAUCE


BREAK AND STRING BEANS IF NECESSARY; RINSE. IN A 4 QUART POT SAUTE' ONIONS IN BACON DRIPPINGS FOR 3 MINUTES. ADD BEANS, WATER AND HAM; BRING TO A BOIL. REDUCE HEAT TO MEDIUM, COVER AND SIMMER FOR 1 HOUR. ADD LAST 4 INGREDIENTS AND RETURN TO A SIMMER; COVER AND COOK 1 HOUR OR UNTIL BEANS ARE TENDER. UNCOVER POT AND SIMMER FOR 30 MINUTES TO REDUCE LIQUID, STIRRING OCCASIONALLY.


NOTE: COOKING TIME WILL VARY DEPENDING ON THE BEANS YOU USE. TRY ADDING WHOLE NEW POTATOES DURING THE LAST HOUR OF COOKING. AND, IF YOU'D LIKE A REAL POT OF COUNTRY STYLE BEANS TRY USING COUNTRY HAM VS. CITY HAM! JUST REDUCE THE BOUILLON TO 1 TSP.EACH IN CASE YOU'VE GOTTEN A SALTY HAM, YOU CAN ALWAYS ADD MORE IF NEEDED. WE LOVE THIS SERVED WITH CORNBREAD...YUM!


VEGGIE'N SPAGHETTI SAUTE'


1/2 LB. THIN SPAGHETTI, BROKEN INTO THIRDS

3 TBSP. OLIVE OIL

1 CUP ONION, DICED

1 CUP BELL PEPPERS, DICED (WE USED ASSORTED COLORS!)

2 CUPS DICED TOMATOES

1 MEDIUM ZUCCHINI, QUARTERED AND SLICED

1 TBSP. RUB'N SEASON HERB'N ALL

SHREDDED ITALIAN CHEESE


COOK PASTA ACCORDING TO DIRECTIONS; RINSE IN COLD WATER, DRAIN AND SET ASIDE. IN A LARGE SKILLET, OVER MED/HIGH HEAT SAUTE' ONIONS & PEPPERS IN OLIVE OIL FOR 4 MINUTES. ADD TOMATOES, ZUCCHINI AND HERB'N ALL, SAUTE' FOR AN ADDITIONAL 4 MINUTES. STIR IN RESERVED SPAGHETTI AND CONTINUE TO SAUTE' UNTIL PASTA IS HEATED THROUGH. SERVE WITH CHEESE SPRINKLED ON TOP.


Now for the last question? Where can you find the Rub'n Season Herb'n All? Karin and Drew, the Herb'n Renewal folks will be at the Bluegrass Farmers' Market each Saturday from 9 until 2 unless it is pouring down rain...sorry our packaging does not do rain very well. Check out the market blog at http://www.localharvest.org/blog/29529/ You can also order online right here at Local Harvest!  Got questions? Give a holler at herbnrenewal@aol.com or call us at (859) 548-3516. Warning...you might have to leave a message is you use the phone, we're normally out working.




 
 

Soup time at Herb'n Renewal!

As a child, I would have been thrilled to wake up and see that there was no school and the hills had snow on them. I could spend the day sledding and then come in to the house and find that my mom had opened a can of soup, heated it and that sure helped warm me up!


As an older adult, I wake up and have to roll into position to see out of my window...cautiously I might add so as to not move a joint quickly which would mean much pain. It does not matter if there is snow or not, because I am not leaving the semi warmth of my home and I now know how to make my own flavorful soups with ease!


Getting old does have its advantages...we do not have to go sleigh riding, we do not have to really enjoy the snow and if we don't want to leave our homes we do not have to...the grandkids can find their own way to our doors! Lol The good part is they can be met with the scent of wonderful homemade soups cooking on our stoves.


Herb'n Renewal really does take the guesswork out of seasoning! Here's a great starter soup for a cold winter day.


Chicken Veggie'n Rice Stew


1-2 lb. chicken, cooked & diced

1 cup celery, chopped

1 cup onion, chopped

2 tbsp. olive oil

4 qt. chicken stock

1 lb. frozen mixed vegetables

1 1/2 cup white rice

2 tbsp. RUB'N SEASON POULTRY

Roux for thickening (optional)


In a large pot, saute' celery and onions in olive oil for 5-10 minutes. Add chicken stock and bring to a boil. Add everything else, except the roux! Bring back to a boil, reduce heat and simmer till the veggies and rice are tender...about 1 hour. Thicken with roux (equal parts melted butter and flour mixed together) if desired.


Enjoy the snow from the inside of your warm home!!!!

 
 

Chili Time With Herb'n Renewal!

We've had three people contact us this week asking for a way to use up their leftover pork after the New Year dinner. Not a problem for us, because we love leftovers! It's a great chance to get creative and try something new without the fear of a disaster that cost you loads of money. Believe me, we've had one or two that ended up in Addie's bowl, but what the heck...we tried and we've come up with some recipes to share with you using some of our seasoning blends.


The first in the series (weekly, I hope) uses our Chili Season'n just cause the “Hog Wild Chili” is a great dish for Super Bowl Sunday. It is worth buying a pork loin if you don't have leftovers...I promise! We have a bachelor customer who serves this each year on Super Bowl Sunday and he tells us that his “man cave” is “the” place to be because of the chili!


Hog Wild Chili


3 lbs. pork loin, cubed

2 tbsp. Bacon drippings

1 medium onion, diced

1 cup diced green pepper

1 12 oz. can of beer

1 28 oz. Can diced tomatoes

1 29 oz. Can tomato sauce

3 tbsp. Chili Season'n

1 30 oz. Can chili beans

1 15.5 oz cans of Northern beans


Brown pork in bacon drippings until moisture is reduced and meat is lightly browned. Add peppers and onions; saute' 5 minutes. Add beer, tomatoes, sauce and Chili Season'n. Bring to a boil; reduce heat. Cover and simmer on low for 20 minutes. Add beans and return to a simmer and cook until meat is tender...approximately 1-2 hours, stirring occasionally. If chili is not the desired thickness, add 1 tbsp. of cornmeal at a time to thicken ...make sure you stir after adding each spoonful.


Enjoy and may your team win! :)


 
 

Salsa Time At Herb'n Renewal!

 

Just in case you missed the salsa sampling at the Tomato Festival last Sunday, Drew is making another big batch for tomorrow at the Bluegrass Farmers' Market! It was a big hit so don't miss out on a another chance to sample a simple, easy to make...yet fresh and delicious salsa!


Our Salsa Season'n really does take the guesswork out of making salsa! Nothing more than chopped tomatoes, green peppers and onions...with some Salsa Seasoning. It just doesn't get any easier than that. Folks were asking if it was hot and spicy. Well, I am a wimp when it comes to spicy foods and I love it. But, for those of you who prefer killer hot salsa, you can always add a hot pepper to really spice it up. We describe our Salsa Season'n as spicy enough to be great and yet not hot enough to make ya sweat!


We'll be at the Bluegrass Farmers' Market from 9 until 2...stop by and have a sample with us. While you're there you can shop for nothing but the finest and freshest homegrown fruits and veggies. It's Lexington's only 100% homegrown/produced farmers market!


BTW...the “Zuckie” cookies will be back and so will the Herb'n Buns!


Hope to see you at the market!

 
 

And, I thought we were farmers!

But, by looks of the beautiful flowers on our baby Pak Choy, I'd say we failed the test! lol

I had one of those brilliant moments this winter while going through the seed catalogs.  Heck, why not introduce something new to our 100% homegrown farmers market...the Bluegrass Farmers' Market!  So, I ordered the seeds and planted them. :)

At first I thought what the heck, it said 40 days to harvest and it's been 6 days already...nothing.  How could these things possibly be ready for the market?  Well, then they just seemed to grow over night!!!  Who knew!  Certainly not us herb farmers.  EEK!  Our herbs are nice steady growers and don't go bananas over night!

We, or I should say "I" learned a good lesson...stick with what you know how to grow.  But, I have to admit that the yellow flowers are beautiful and they (hopefully) will continue to bloom all summer long...even if we can't enjoy the anticipated stir fry! 

This is me crawling back to my herb garden with my eyes towards the ground...except for a quick peek at those pretty yellow Pak Choy flowers!  I love farming or maybe I should say "herbing!"

BTW, please help us become America's favorite farmers market by voting for the Bluegrass Farmers' Market in Lexington, KY.  It's Lexington's only 100% homegrown/produced market and I promise we really do have farmers who know what they are doing with their veggies.  http://www.farmland.org/vote


 
 

Yippee, the Bluegrass Farmers' Market is open!

We're so excited to be back at the Bluegrass Farmers' Market after a very long winter!


We've been so busy weeding, clearing out beds and planting this spring. It's a good kinda tired though. Then all of a sudden it was time for Drew to head to the kitchen and start blending and Karin had to make soap. We needed to get ready for the market opening and somehow we let time fly by so it's been a very busy week at our farm. Now we are really tired! But, everything is done and ready for Saturday's market. All we have to do is load “Chuck” up and head towards to Lexington.


We've had numerous phone calls asking where to buy or blends and rubs and it was so nice to be able to say “we're back at the market!” We can't wait to see our customers and maybe even get to meet some new folks. Hope to see you all on Saturday at ...


The Bluegrass Farmers' Market

Lexington's only 100% homegrown/produced farmers market

3450 Richmond Rd. in the Fast Signs and Pedal the Planet lot

Saturday 9-2

 

 
 

Let it snow!

It's been snowing all day and now the wind is really starting to pick up.  Darn glad we're inside where it is warm, sort of!  But, to help take the chill off of these old bones I decided to bake some bread.  Somehow that led to a kettle of soup...gotta have something to dunk those wonderful bread heels in. Ha Ha!  So I thought I would share our recipe for one of our favorite "warmer uppers!"

 

Cowboy Beans'n Sausage Soup


2 lbs. dried beans (we used pinto and white beans!)

3 qts. water

1 lb. smoked sausage, cubed small

1 medium onion, diced

1 cup green pepper, diced

2 ribs celery, diced

2 Tbsp. Herb'n Cowboy

1 tsp. each of beef and chicken bouillon


Soak beans overnight; drain and rinse. In a 6 qt. pot bring water and beans to a boil; reduce heat, cover and simmer 1 hour. Stir occasionally. Brown sausage in a skillet for 5 minutes, then add next four ingredients and saute' three minutes more. Once the beans have cooked an hour add mixture and bouillon to beans. Bring to a boil, reduce heat and simmer (uncovered) for an additional hour or until beans are tender and soup has thickened...stir occasionally. Salt to taste.

 
 

Got leftovers from that "bird?"

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! :)

 
 

Not your average chili!

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! 

Bayou Chili


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

 http://www.localharvest.org/store/item.jsp?id=39

 



 



 
 

Got Beef?

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

http://www.localharvest.org/store/item.jsp?id=32

 


 

 
 
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