Home Farm Herbery

12/13/15

Gary Gilbert  of Fair Oaks, CA is our

Contest Winner...Congratulations Gary.

Your Prize is on the way!

Home Farm Herbery

http://www.localharvest.org/store/M48630

Popcorn Pros and Cons

We eat a lot of popcorn at Home Farm Herbery and we have come down to just me now and I often eat popcorn for supper.

I worry about popcorn so I started doing some research about the pros and cons. The Pro part being I make several varieties of popcorn seasoning and sell it. The Con thing was regarding the microwave and the bag it comes in.

My research come across several items and of course one piece of information came from Dr. Oz who said, “The smell that first hits you when you open a bag of popcorn is perhaps one of the most satisfying, but it may be harmful to your health. He explained that the smell is actually a chemical called diacetyl, a synthetic butter flavoring added to the product.

People who work in the factories developed a problem called “popcorn lung” from inhaling the gases with the diacetyl in it. Dr. Oz said even people who make it frequently can develop lung problems. Another problem is PFOA, a chemical that lines the bag. He went on to say that 20 percent of this chemical in our bodies comes from microwave popcorn. It can cause thyroid issues, high cholesterol and bladder cancer.”

Just about every source I researched said the same thing.

There is good news for popcorn lovers. Instead, put organic kernels in a brown paper bag and lay it flat in the microwave. After a few minutes, you'll have the exact same product without all the dangerous chemicals.

For those who want something different just remember the old-fashioned crank-style popper wins hands-down then try the Whirley-Pop six-quart hand-cranked stovetop popcorn popper. I found one on Amazon.com for under $30.00. It's easy to use and to clean, and within minutes it makes popcorn that is fluffy and crispy, not chewy. You need to use only about one tablespoon of oil to make a full batch of popcorn (four to six quarts), so it's also low in fat. If you want no fat, air poppers are the right choice.

Fireplace poppers have a high romance quotient but tend to burn both kernels and popped corn. (Smoked salmon is one thing; smoked popcorn is another.) Whatever popper you use, keep popped corn crisp by uncovering the pan as soon as the popping stops. Then the escaping moisture won't settle back on the corn and make it soggy.

When you are going to use oil then consider Coconut or palm oil to give you the taste of movie popcorn, since those cholesterol-raising oils are what theaters used exclusively until 1994. That's when the Center for Science in the Public Interest blew the lid on the movie corn's fat content which showed about 80 grams of fat for a large tub. For something less artery-clogging, try canola oil. Its mild, clean taste doesn't overwhelm popcorn's natural flavor, and it has a medium to high smoking point, so there's little chance of scorching. It's also inexpensive. Most important, canola oil is low in saturated fat and high in monounsaturated fat, which helps reduce levels of (bad) LDL cholesterol. You might want to try olive oil, a nutritional equivalent of canola oil, because it is high in good monosaturated fat and gives popcorn a richer flavor, but olive oil has a low smoking point and tends to burn quickly. Corn and other vegetable oils don't offer the same nutritional advantages as olive or canola.

As to the popcorn itself all kernels tested were cooked in the crank popper with 1 tablespoon of oil per 1/2 cup of kernels. I vary between yellow popcorn and white popcorn.

Another Pro is why not try something different and less fattening on your popcorn such as Wasabi Popcorn Seasoning which might appeal to those want a great aroma and an intense, sharp and hot taste. 

Just click on the Wasabi Popcorn Seasoning words to take you where you can buy it. 

I love the Sea Salt with Black Pepper Popcorn Seasoning 

Many of our cheese loving friends order tons of White Cheddar Cheese Popcorn Seasoning .

Our Honey BBQ Popcorn Seasoning has a smoky, tangy and sweet flavor. 

Our chocolate lovers want Popcorn Seasoning Cocoa with Vanilla because it has a perfect blend of sweet from the cocoa and vanilla with a little bit of salt to balance out the flavors. 

So no matter what kind you like even it is the simple one with butter make your own popcorn to avoid trouble down the road. It may take a little longer, but it is fun and some of the old ways are good to bring back in order to keep your life healthy and happy

“Tread the earth lightly …and may the Creative Force always be with you.

Arlene Wright-Correll

Home Farm Herbery

Rue is a Good Herb Perennial for Zone 5-9

Recently we received this email question, “I was wondering if you know anything about the plant Rue and can I plant it here?”

Rue is an herb and it is a perennial plant that you can grow in zones 5 though 9. So we planted some in our Kentucky gardens here at Home Farm Herbery a long time ago and we sell the heirloom seeds worldwide and ship them free. 

Rue has a long history of use as a domestic remedy, being especially valued for its strengthening action on the eyes. The plant contains flavonoids (notably rutin) that reduce capillary fragility, which might explain the plants reputation as an eye strengthener. Some caution is advised in its use internally, however, since in large doses it is toxic and it can also cause miscarriages. The whole herb is abortifacient, anthelmintic, antidote, antispasmodic, carminative, emetic, emmenagogue, expectorant, haemostatic, ophthalmic, rubefacient, strongly stimulant, mildly stomachic and uterotonic.

The tops of fresh shoots are the most active medicinally, they should be gathered before the plant flowers and can be used fresh or dried. An infusion is used in the treatment of hysterical affections, coughs, flatulence etc. The juice of the plant has been used in treating earaches and chewing a leaf or two is said to quickly bring relief from giddiness, nervous headaches, palpitations etc. An alkaloid found in the plant is abortifacient, anti-inflammatory and antispasmodic. A homeopathic remedy is obtained from the fresh herb, harvested in early summer shortly before flowering begins. This is used in the treatment of a variety of complaints including eye strain, headache and sprains. Known Medicinal Properties

Some important facts about Rue are it is used as an Abortifacient; Anthelmintic; Antidote; Anti-inflammatory; Antispasmodic; Carminative; Emetic; Emmenagogue; Expectorant; Haemostatic; Homeopathy; Ophthalmic; Rubefacient; Stimulant; Stomachic.

WARNING LABEL: Home Farm Herbery cannot take any responsibility for any adverse effects from the use of seeds and/or plants. Always seek advice from a professional before using a seed and/or plant for medicinal purposes.

Plant some Rue in your garden now.

“Tread the earth lightly …and may the Creative Force always be with you.

Arlene Wright-Correll

 Home Farm Herbery 

Some Good Reasons to Plant Comfrey

Many years ago a good friend of mine brought me some Comfrey clippings for my herbery. Comfrey is a large, perennial plant that keeps on coming back every year.

 Comfrey (Symphytum officianale) is an attractive and useful plant, with large, hairy leaves and bell shaped purplish flowers. Native to Europe and temperate parts of Asia, it is in the same family as borage and forget me not.

Comfrey can be grown almost anywhere and in most types of soil, but is happiest with some shade. Comfrey is a fast-growing plant, producing huge amounts of leaf during the growing season, and hence is very nitrogen hungry so you can put animal manure on it.

Organic gardeners and herbalists love this plant. Mature comfrey plants can be harvested up to four or five times a year. They are ready for cutting when about 24 inches high and depending on seasonal conditions, this is usually in mid-Spring.Comfrey should be harvested by using shears, a sickle, or a scythe to cut the plant about 2 inches above the ground, taking care handling it because the leaves and stems are covered in hairs that can irritate the skin. It is advisable to wear gloves when handling comfrey.

The leaves and roots have been used medicinally for thousands of years, dating as far back as Roman times, and the plant is used as a fertilizer by organic gardeners. The following are just some of the reasons why comfrey is sometimes referred to as a “wonder” plant.

Comfrey has a high allantoin content, which increases cell production, helping wounds to heal rapidly and Comfrey poultices, salves and creams are recommended by herbalists for healing bruises, sprains, fractures, pulled muscles and torn ligaments.

Comfrey leaves can be used in the garden by placing them around your plants as mulch. As Comfrey decomposes it can be cultivated into the soil. Comfrey is a fantastic compost activator. It enriches compost, as well as encouraging it to heat up.

Comfrey contains mucilage, which coats and soothes irritated tissues.

Comfrey has more nitrogen, phosphorus and potassium (NPK) than most commercial fertilizers available.

Tread the earthy lightly and in the meantime may the Creative Force be with you.

Arlene at Home Farm Herbery.

 Lobelia is Good for a Lot of Things

First off Lobelia is a pretty annual herb. All its parts above ground are used and it is harvested in the fall. It has a pretty white, purple or pink flower in various shades, depending on which seed you plant, and it is a great addition to any garden.

Lobelia is perfect for severe muscular spasm, epilepsy and any other situation that requires a supreme relaxant and Lobelia is a very strong antispasmodic with a special affinity for the respiratory system. It is effective for emergency asthma treatment, congestion, asthma (exercise induced, bronchial and spasmodic), bronchitis, whooping cough, pneumonia and hiccups. In the digestive system it is effective for food poisoning, hiatal hernia, as an emetic and for heartburn.

It is not recommended for those with high blood pressure or heart disease and women who are pregnant or nursing should avoid lobelia.

You will discover that Lobelia likes to be combined with other herbs to mellow its effects and if you are using it alone, use only one to two drops of tincture at a time. You may continue to use these small doses until the desired result is achieved. Stop when salivation or nausea occurs.

If you are a holistic healer than any tinctures you leave around should be labeled clearly and carefully so they can be distinguished by any one other than your self and please note that these statements have not been evaluated by the FDA.

Home Farm Herbery has been growing it for years and we sow the seeds each spring and harvest it in the fall. You can buy our Lobelia seeds at Home Farm Herbery.

Why not plant some in your garden this coming spring? This plant needs your help and when you sow a package of Lobelia seeds each year you are taking part in the preservation of healing plants worldwide.

“Tread the earth lightly …and may the Creative Force always be with you.

Arlene Wright-Correll

Home Farm Herbery 

Olive Leaves (Whole) and it’s Uses.

We all know about olives.  In many parts of the world, including Morocco, Italy, Spain, France, Lebanon and Syria, olives are staple foods found on every table. The trees are at least 100 years old, the olives give us olive both green and black and we get olive oil from them. The first pressing of oil from olives, referred to as extra virgin olive oil, is highly prized among chefs worldwide, and is credited with playing an important role in the overall healthy nature of the Mediterranean diet. However, how many of us know the uses of whole olive leaves?

Whole olive leaves are the part of the olive harvest that is less known, yet imparts tremendous health benefits. This part of the harvest is called olive leaf which is a traditional medicinal herb whose therapeutic uses date back centuries.

Early references to the olive leaf as medicine can be found in the Bible: "The fruit thereof shall be for meat, and the leaf thereof for medicine." (Ezekiel 47:12) 

My research shows that early on the ancient Egyptians attributed heavenly powers to the olive leaf, and used preparations of it in the process of mummification and in traditional Moroccan medicine; an infusion of olive leaf has been consumed to stabilize blood sugar and control diabetes. This use has been corroborated in published studies.

Today, we find that olive leaf is becoming increasingly well-known and appreciated outside of olive-growing regions, as science on its benefits expands.

I discovered that one of the primary compounds in olive leaf, a substance called oleuropein, has attracted scientific attention since the early 1900s.

Years ago when I have cancer I discovered that Olive leaf is an especially good source of the anti-cancer compounds apigenin and luteolin, and is a source of the anti-malarial agent cinchonine. And oleuropein has also shown protective capabilities against breast cancer. As a victim of a double mastectomy in 1992 with a 50/50 chance of living past the next 6 months I decided part of my recovery was olive leaf oil and to this day I take to olive leaf capsules.

Olive leaf extract also acts as an anti-inflammatory. Like oxidation, inflammation is a key factor in chronic and degenerative diseases. Animal studies additionally suggest that olive leaf extract may protect against nerve damage, and may be of value in cases of stroke.

As an herbalist since 1998 I discovered in the world of medicinal plants, it is often the case that traditional use of plants precedes, by centuries, the science that corroborates the same uses and this is certainly true with olive leaf. Regarded as somewhat of a tonic cure-all in ancient times, olive leaf and olive leaf extracts appear to promote better health overall and help to ward off a variety of serious health disorders.

Now as a small herbalist that grows and sells most of its products we cannot grow Olive trees in Kentucky but we do import the best whole olive leaf and olive leaf powder

there is and you can order it at us at Home Farm Herbery

There is a steadily growing body of scientific research that points to the leaf as highly valuable and worthy of its ancient medicinal reputation.

Tread the earthy lightly and in the meantime may the Creative Force be with you.

Arlene at Home Farm Herbery.

This is a great stew for a cold winter’s day or night.  At Home Farm Herbery we serve it with our special crusty homemade bread.

It is our fall special because we have fresh onions from the gardens, fresh apples from our orchard and it is a great base for our Brussels sprouts and butternut squash we have grown. The cider we buy from a local cider maker.

 Cider-Braised Spicy Pork Stew

2 tablespoons all-purpose flour
1 teaspoon salt
2 pounds boneless pork shoulder or pork butt, cut into 1-inch pieces
2 tablespoons vegetable oil
1 large onion, coarsely chopped (In the winter we would use ½ cup of our minced dried onions). http://www.localharvest.org/onions-minced-and-dried-C25664

1 cup apple cider
1 cup chicken broth (canned is okey)
1 tablespoon dried parsley http://www.localharvest.org/parsley-dried-C23709

2 1/2 teaspoons Tabasco sauce
3 cups butternut squash chunks
2 cups halved Brussels sprouts 
1 large apple, peeled, cored and coarsely chopped

Combine flour and salt in bowl. Add pork pieces and toss to coat well. 

We heat the oil in 12-inch skillet over medium-high heat. Cook pork pieces in batches until evenly browned on all sides. Repeat with remaining pork. Remove pork to slow cooker.

Add onion, apple cider, chicken broth, parsley and Tabasco sauce. Cover and cook on High for 2 hours or on Low for 4 hours. Stir in squash, Brussels sprouts and apple. Cover and cook 2 hours longer, stirring occasionally. Serve with crusty bread. Yields 6 servings.

You will love this and your family will also.

Tread the earthy lightly and in the meantime may the Creative Force be with you.

Arlene at Home Farm Herbery

http://www.localharvest.org/store/M48630

,

This is a great stew for a cold winter’s day or night.  At Home Farm Herbery we serve it with our special crusty homemade bread.

It is our fall special because we have fresh onions from the gardens, fresh apples from our orchard and it is a great base for our Brussels sprouts and butternut squash we have grown. The cider we buy from a local cider maker.

 Cider-Braised Spicy Pork Stew

2 tablespoons all-purpose flour
1 teaspoon salt
2 pounds boneless pork shoulder or pork butt, cut into 1-inch pieces
2 tablespoons vegetable oil
1 large onion, coarsely chopped (In the winter we would use ½ cup of our minced dried onions).

1 cup apple cider
1 cup chicken broth (canned is ok)
1 tablespoon dried parsley 

2 1/2 teaspoons Tabasco sauce
3 cups butternut squash chunks
2 cups halved Brussels sprouts 
1 large apple, peeled, cored and coarsely chopped

Combine flour and salt in bowl. Add pork pieces and toss to coat well. 

We heat the oil in 12-inch skillet over medium-high heat. Cook pork pieces in batches until evenly browned on all sides. Repeat with remaining pork. Remove pork to slow cooker.

Add onion, apple cider, chicken broth, parsley and Tabasco sauce. Cover and cook on High for 2 hours or on Low for 4 hours. Stir in squash, Brussels sprouts and apple. Cover and cook 2 hours longer, stirring occasionally. Serve with crusty bread. Yields 6 servings.

You will love this and your family will also.

Tread the earthy lightly and in the meantime may the Creative Force be with you.

Arlene at Home Farm Herbery

Southwestern Bean Chili 

We have served a lot of Chili over the years at Home Farm Herbery and it was one of Carl’s favorite meals. Here is one he liked very much. This is one of our favorite “any time of the year” meals, but it is especially appreciated in the winter on a cold chilly day or night.

Southwestern Bean Chili 

Ingredients:

1 tablespoon olive or vegetable oil
1/2 pound pork tenderloin, trimmed, or 1/2 pound chicken breast, cut into 1-inch cubes
1 cup chopped onion
1 cup chopped bell pepper (green, red or yellow, or a combination) (In the winter we used our dried green bell peppers)

1 jalapeño pepper, finely chopped
1 teaspoon ground cumin 

1 teaspoon chili powder, mild or hot

1 cup chopped tomato (In the winter we used our dehydrated tomatoes)

1 cup chicken broth or water
1 can (15 ounces) Southwestern Bean Salad, not drained
Salt, to taste
Sour cream and chopped cilantro, optional 

Directions:

Heat oil in large saucepan or Dutch oven over medium heat. Add pork, and cook, stir frequently, until browned and just cooked through, about 3 to 5 minutes. Remove from pan.

Add onion, bell pepper and jalapeno, and continue to cook and stir for an additional 2 minutes, or until crisp-tender. Stir in cumin, chili powder and tomato. Add water and bring to boil. Reduce heat and simmer for 5 minutes.

Stir in Southwestern Bean Salad and cooked pork. Simmer until heated through, about 3 minutes. Season with salt, to taste. Serve topped with sour cream and cilantro, if desired.

Yields 4 servings.

Arlene’s Note: Additional liquid may be added if chili is too thick.

Tread the earthy lightly and in the meantime may the Creative Force be with you.

Arlene at Home Farm Herbery.

http://www.localharvest.org/store/M48630

Give the Gift that keeps on giving.

Our site offers over 450 Herbs, herb blends, tea samplers and heirloom seeds. Order now, FREE shipping. So think about your holiday gift list and give them something useful and handmade and chemical free.

Home Farm Herbery offers organic herbs, herb blends, and hand blended gourmet seasonings, herb teas, dehydrated vegetables, medicinal herbs, vegetable powders and heirloom organic seeds direct from our farm in Kentucky.

We make the best jerky and sausage seasonings just to mention a few items.

Plus 100% of our net proceeds go to St. Jude Children's Research Hospital so buy now.

We offer ½ oz. to 50 lbs plus free shipping.

Check out our on-line store today.

http://www.localharvest.org/store/M48630

Our site offers over 450 Herbs, herb blends, tea samplers and heirloom seeds. Order now, FREE shipping. So think about your holiday gift list and give them something useful and handmade and chemical free.

Home Farm Herbery offers organic herbs, herb blends, and hand blended gourmet seasonings, herb teas, dehydrated vegetables, medicinal herbs, vegetable powders and heirloom organic seeds direct from our farm in Kentucky.

We make the best jerky and sausage seasonings just to mention a few items.

Plus 100% of our net proceeds go to St. Jude Children's Research Hospital so buy now.

We offer ½ oz. to 50 lbs plus free shipping.

Check out our on-line store today.

http://www.localharvest.org/store/M48630

Autumn Apple Bread Recipe

Ingredients:

1/4 cup lard, 2/3 cup sugar, 2 eggs, beaten, 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 cups raw, coarsely ground apples, 1 tablespoon grated lemon rind, 2/3 cup chopped nuts.

Instructions:

1. Preheat oven to 350 F. Grease a standard-size loaf pan; set aside.

2. In a large bowl, cream lard and sugar together with an electric mixer until fluffy. Beat in eggs.

3. Sift flour, baking powder, baking soda and salt into another bowl, and whisk to combine.

4. Alternately add flour mixture and apples to creamed mixture, mixing well. Stir in lemon rind and nuts.

5. Pour batter into prepared pan. Bake for 50 minutes to 1 hour, or until a toothpick inserted in center comes out clean.

6. Cool bread completely on a wire rack before turning out of pan.

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

A recent email question asked, “Is there just one type of lavender to grow?”

Here are some varieties you may want to consider as you begin farming lavender.

English Lavender (Lavandula augustifolia) is a perennial in USDA zones 5B through 8, this is the most widely grown lavender species. It's used for dried-flower production, fragrance such as in oils and perfumes and flavoring. According to the University of Florida Institute of Food and Agricultural Sciences Extension Service, most plants are 2 to 3 feet tall. Buena Vista, Munstead and Hidecote are three popular varieties of English lavender. 

Spanish Lavender (Lavandula stoechas) has varieties in this species that include Tiara, Blueberry and Hazel and they have flower pedals that don't look unlike helicopter blades growing from the top of the flower pod. These are often used in dried-flower production and grown as annuals. 

French Lavender (Lavandula dentata). You will find that the buds of these large plants are rosemary-scented and the leaves are "fringed” or serrated. They thrive in warm, temperate regions and are often grown as annuals in the U.S.

Wooly Lavender (Lavandula lanata) aka, SpanishMountain lavender and this type has a strong balsam-lavender fragrance so it’s most often grown for potpourri. It can reach 2 to 3 feet tall. 

Spike Lavender (Lavandula latifolia). This is the lavender type grown for its essential oil, especially for soaps, but it’s rarely grown in the U.S. because of its Mediterranean-climate needs, according to the North Carolina State University Cooperative Extension. It can grow to 3 feet tall and spread out. 

Lavandin (L. hybrida, L. x intermedia) is also called Dutch lavender and this is a hybrid of L. angustifolia and L. latifolia. These 2- to 3-foot-tall and -wide plants bloom once in late summer but produce the highest yield in flowers and more oils than English lavender, but the oils are not generally of as high of quality. Lavandin buds tend to fall off of the stems, so these varieties don’t make good dried-flower lavenders. Lavandin produces sterile seeds, so can only be reproduced through cuttings, according to Colorado State University Extension. Grosso, Provence and Silver Frost are a few varieties to know.

May the Creative Force be with you.

A recent email question asked, “What are Cucamelons?”

Cucamelons (Melothria scabra) are also called Mexican sour gherkins or mouse melons. They are close relatives of cucumbers and other cucurbits and are native to Mexico and Central America and have been grown for centuries. Here in the U.S. we've only just "discovered" them. They are probably the cutest little things I've ever grown. They are rare.

We call them Mexican Miniature Watermelons and we have the seeds for sale.

Like their cucumber cousins, cucamelons are monoecious, meaning male and female flowers are borne separately on each plant. The male flowers provide the pollen while the female flowers will go on to produce the fruit.  The flowers are very tiny being a 1/6 inch tiny and the little, iridescent native bees love them! Even if you don't harvest the fruit, they make a great pollinator plant. 

Don't let the plants ramble; instead, grow them up a trellis or fence of some sort. If they're left to spread out over the ground, harvesting them will be a major pain. There are so many fruits; you'd be bending over for hours just to harvest them all.

The seeds are extremely small, but they hold a lot of potential. Don't plant the entire seed packet, unless you plan to eat a lot of cucamelons! Start with a dozen seeds at most. You can always grow more the following year. 

Each fruit is about the size of a grape, but the texture is far crunchier than you'd expect. They make delicious little dill pickles just by using one of those pre-packaged dill pickle spice blends you can get at the grocery store. The seeds are carried by Home Farm Herbery. http://www.localharvest.org/watermelon-seeds-mexican-miniature-C26657

Another email question asks, “How Do You Garden in a Drought?”

The seasons are changing. Here I have notice for the past 2 years that February really doesn’t end until April and September is like July. Thus we act accordingly. At Home Farm Herbery we tend to use raised beds, straw bale gardening. You can grow a lot in a 4 ft x 4 ft or 4 x 8 ft raised bed and it doesn’t take a lot of watering.

If your property is not large enough to have holding ponds then seriously consider rain barrels to catch all that early spring rain. Everyone has their garden favorites, but open your mind and your palate to varieties more suited to your climate and changing weather patterns. When buying seeds, look at the plant descriptions and choose varieties that are heat tolerant. Most squashes, pumpkins, melons and beans do very well in the heat, though they still need irrigated. There are so many things that we have no control over, and the best we can do is to adapt to the changing conditions

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

An email question asks, “I have been hearing a lot about Quinoa or White Quinoa and I was wondering if you know about it?

Yes I do and it is very old. Quinoa originated in the Andean region of Peru, Bolivia, Ecuador and Colombia, where it was domesticated 3,000 to 4,000 years ago for human consumption, though archaeological evidence shows a non-domesticated association with pastoral herding some 5,200 to 7,000years ago. After harvest, the seeds must be processed to remove the coating containing the bitter-tasting saponins. The seeds are in general cooked the same way as rice and can be used in a wide range of dishes. The leaves are eaten as a leaf vegetable, much like amaranth, but commercial availability of quinoa greens is limited. We grow a little bit of it at Home Farm Herbery and our Quinoa or White Quinoa is also called ivory quinoa and we use it in puddings, curry, salad, pilaf, bread, soup and baking. It has a mild and pleasant, nutty taste and a delicious aroma. It has been prized by civilizations for thousands of years as a super food of sorts, as it is rich in protein, iron, magnesium and dietary fiber, magnesium, phosphorous and iron!

The Food and Agricultural Organization of the United Nations (FAO) has officially declared that the year 2013 be recognized as "The International Year of the Quinoa. It is also known as Quinoa Grain and Quinoa Seed. Our stuff is simply pre-washed White Quinoa and you can substitute it for Quinoa Flour, Amaranth Grain, Bulgur Wheat, Teff Grain, Hemp Seeds or Kamut Grain Organic and we use it with pinto beans, pumpkin seeds, scallions and coriander. Season to taste and enjoy this south-of-the-border inspired salad. Add nuts and fruits to cooked quinoa and serve as breakfast porridge. Try using it in your favorite pasta recipe, use noodles made from quinoa. Sprouted quinoa can be used in salads and sandwiches just like alfalfa sprouts. Add quinoa to your favorite vegetable soups. Ground quinoa flour can be added to cookie or muffin recipes. Quinoa is great to use in tabouli, serving as a delicious (and wheat-free) substitute for the Bulgar wheat with which this Middle Eastern dish is usually made. It really is an all purpose grain. It basically is a mountain people’s crop. We just grow it for the grain. We have the edible grains at http://www.localharvest.org/quinoa-C26444, but we still are thinking about commercially sharing the seeds. It is finally coming to the attention of North American growers.

Quinoa-Almond Pumpkin Muffins

Ingredients:

• 1 cup quinoa flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon sea salt
• 1/2 cup puréed pumpkin
• 1/4 cup crunchy almond butter
• 3 large eggs
• 1/2 teaspoon almond extract
• 1/4 cup melted butter or coconut oil 
• 1/2 cup agave nectar 
• 1 tablespoon sliced almonds or 12 pecans

Instructions:

1. Preheat oven to 350 F.

2. Coat muffin tins with melted coconut oil, or line them with paper muffin cups.

3. Mix flours, baking powder, baking soda, cinnamon, pumpkin pie spice and salt together in large bowl.

4. In another bowl, whisk together pumpkin, almond butter, eggs, extract, butter and agave nectar. Add to flour mixture and mix well.

5. Pour batter into prepared tins, dividing evenly. Sprinkle sliced almonds evenly over batter or top each with 1 pecan.

6. Bake on middle rack for 20 minutes, or until toothpick comes out clean. 

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

http://www.localharvest.org/store/M48630

Recently an email question asked, “What is Berbere Spice, what is it made of and how do you use it?”

Originating in Africa (Ethiopia) Berbere Spice is also known as Berber Spice and is considered the foundation of Ethiopian cuisine. We happened to make it at Home Farm Herbery and it is hand blended. One takes Paprika, Red Pepper, Salt, Ginger, Onion, Garlic, Cardamom, Coriander, Nutmeg, Fenugreek, Cinnamon, Allspice and Cloves to create a spicy, full flavored, unique and authentic Ethiopian flavor with a bold aroma. You can use it on and on meat, stews, chicken, lamb, roasting and grilling. There is absolutely no substitute for Berbere’s unique flavor. Berbere Spice is responsible for authentic Ethiopian dishes’ rich red color. You can check it out here. http://www.localharvest.org/berbere-spice-C24190

Berbere Spice Chicken Recipe (Serves 2) This recipe may be doubled or tripled.

Ingredients:

6 Ounces Green Beans

2 Cloves Garlic

1 Bunch Parsley

1 Carrot

1 Lime

1 Onion

4 Chicken Thighs, Bone-Ins

2 Tablespoons Berbere Spice

1 Cup Chicken Broth

1 Cup Couscous

1 Tablespoon Butter

Prep the ingredients:

Wash and dry the fresh produce. Trim the stems off the green beans. Peel and roughly chop the garlic. Roughly chop the parsley leaves. Peel and small dice the carrot. Cut the lime into wedges. Peel and thinly slice the onion.

Season the chicken with salt and pepper and completely coat it in the Berbere spice. In a large pan, heat some olive oil on medium-high until hot. Add the chicken thighs, skin-side down. Cook 5 to 7 minutes, or until golden brown.

Flip the chicken over and add the onion, carrot, and garlic. Cook 4 to 6 minutes, or until softened, stirring occasionally.

Add the chicken broth and beans and increase the heat to high. Cook 7 to 9 minutes or until the chicken is cooked through and the liquid is slightly reduced in volume, stirring occasionally.

While the chicken braises, in a small pot, heat 1 cup of water and a pinch of salt to boiling on high. When the water comes to a boil, stir in the couscous and cover. Remove from heat and let stand 5 to 6 minutes, or until all of the water is absorbed. Add the juice of half the lime, half of the parsley and the butter. Fluff the finished couscous with a fork until well combined. Season with salt to taste!

Divide the couscous, chicken thighs, and vegetables between two plates. Spoon the pan sauce over everything and garnish with the remaining parsley and lime wedges. Enjoy some thing different!

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

http://www.localharvest.org/store/M48630