Home Farm Herbery

16 Sep Wed 2015

How to Know When to Harvest Pumpkins

When the stem starts to twist and dry, or the shell has started to harden, it's most likely time to harvest. Try piercing the shell of the pumpkin with your fingernail. If the shell is hard, your pumpkin is ready to cut from the vine. Leave about 3 inches of the stem on the pumpkin when removing it from the vine.

All pumpkins are hard until cooked. If they are overly hard, they probably aren't ripe yet. The outside color should be deep in color, and they should try to press on the rind with their fingernail. If it is hard and if the skin does not break easily, then it is ripe and ready for harvesting. Another way to tell if the pumpkin is ripe is to slap it and if it "sounds" hollow inside, that is a good indication you're ready to harvest. The skin and stem should also be hard.

How to Plant

Choose a full sun location with 20-30 feet for the vines to grow. Your site also should have good drainage.

Try working some compost into the area where you'll be planting your pumpkins. This will create a nice, rich soil bed.

Plant your seeds 1 - 2 inches deep. Germination usually takes place within 7 - 10 days, and once they do, add a little bit more compost around your seedling. This will help keep weeds down and help to retain moisture.

How to Harvest

When the stem starts to twist and dry, or the shell has started to harden, it's most likely time to harvest. Try piercing the shell of the pumpkin with your fingernail. If the shell is hard, your pumpkin is ready to cut from the vine. Leave about 3 inches of the stem on the pumpkin when removing it from the vine.

We have Baby Bear Pumpkin Seeds http://www.localharvest.org/baby-bear-pumpkin-seeds-C25840

and we have also have Small Sugar Pumpkin seeds http://www.localharvest.org/pumpkin-small-sugar-seeds-C24582

Arlene

01:56 PM CDT

How to Know When to Harvest Watermelons

Harvest melons at the peak of freshness for best results. Waiting too long gives you nothing but a mealy mess, not waiting long enough means you might have to throw an inedible treasure out to the chickens. Check the tendril nearest where the fruit connects to the vine. When it starts to shrivel and turn brown, the melon is usually ripe.

There are several methods to identify a ripe watermelon, most of which are not entirely accurate at best. Some say you should tap them and listen to the sound they make, some say to look at the small tail to determine it's ripeness. The fact is, these are not reliable indicators for all watermelon varieties.

The most reliable indicator of ripeness is the color. Ripe watermelons will have darker stripes and the spot the rind rests on will turn from white to golden yellow. Different varieties will darken to different degrees, but this will be your best indicator. If all else fails, plant a variety like Sugar Baby. Its green stripes darken to almost black when it is ripe, which makes the puzzle a little easier.

http://www.localharvest.org/watermelon-sugar-baby-seeds-non-hybrid-C24586

Arlene

01:36 PM CDT

P.S. about coriander and cilantro

My research shows that Coriander has so many benefits that a book can be written on them. It has eleven components of essential oils, six types of acids (including ascorbic acid, better known as vitamin-C), minerals and vitamins, each having a number of beneficial properties.

Cineole, one of the 11 components of the essential oils, and linoleic acid, present in coriander, possess anti rheumatic and anti arthritic properties, which are very beneficial for swelling caused due to these two reasons. For others, such as swelling due to malfunctioning of kidney or anemia, it is seen to be effective to some extent, as some of the components help excretion of extra water from the body while.

Coriander has lots of anti oxidants, vitamin-A, vitamin-C and minerals like phosphorus in the essential oils in it which prevents aging of eye, macular degeneration and soothes eyes against stress.Coriander is good in iron content which directly helps curing anemia and the list goes on and on.

Arlene

01:26 PM CDT

02 May Sat 2015

Home Farm Herbery Good and Easy Beef Chili Recipe

Good and Easy Beef Chili

Ingredients:

2 pounds lean ground beef (I used 90%)

1 oz. pkg. of Home Farm Herbery Chili Con Carne Seasoning.

2 small white onions, diced

6 garlic cloves, chopped

3 canned chipotle peppers in adobo sauce, finely chopped (Look in the International or Mexican food section of the supermarket)

1 jalapeno, seeded and chopped

1 tbsp. olive oil

1 can of kidney beans (optional)

2 Tablespoons tomato paste

1 large can crushed tomatoes - no salt added

Cheddar cheese, shredded for garnish - about 2 Tablespoons per serving.

Reduced fat sour cream for garnish - about 2 Tablespoons per serving

Directions:

Heat a skillet to medium temperature with 1 tbsp. of olive oil add the ground beef, onions and garlic and 1 oz pkg of Home Farm Herbery Chili Con Carne Seasoning. Cook until beef is browned and cooked through. Add the spice mixture to the meat and continue to cook until all ingredients are combined and heated through.

Add the chipotle peppers, tomato paste and honey to the meat and combine thoroughly.

Transfer the meat to a slow cooker and add the can of tomatoes. You can drain the tomatoes for a thicker chili - but reserve the tomato liquid to add to the chili if it needs liquid during the cooking process.

Cover and cook on low for 5-6 hours. Because all of the ingredients are already cooked - you can vary the cooking time as needed. The longer it cooks, the better the flavors - but it could certainly be ready in just a few hours if you are in a hurry.

Garnish with 1 Tablespoons each of the sour cream and cheese.

Serves: 6 servings

May the Creative Force be with you

Arlene Wright-Correll, Home Farm Herbery

P.S.

Home Farm Herbery offers organic herbs, herb blends, 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

Arlene

11:49 AM CDT

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29 Apr Wed 2015

Home Farm Herbery Baked Fajita Recipe

Our Home Farm Herbery Baked Fajita recipe is a great way to celebrate Cinco de Mayo not only on May 5^th, but any time you want a fast and easy recipe.

Ingredients:

2 Tablespoons olive oil

1 lb boneless, skinless chicken breasts, sliced into long strips

1 medium sweet onion, cut into slices

1 each small to medium red and green bell pepper, cut into slices

2 Tablespoons of Home Farm Herbery Fajita Seasoning

2 cups cooked rice

1 lime

Directions:

Heat oven to 350 degrees

On a baking sheet, spread chicken, peppers and onions out in a layer

Drizzle with the olive oil

Sprinkle with the seasoning blend

With your hands, mix everything together making sure that the spices and oil are evenly distributed

Spread everything back out into a layer

Bake in the oven for about 45 minutes or until chicken is done.

Remove from oven and add rice - mix together with a spatula and return to the oven for about 10 minutes until everything heated through.

Serve with a little lime juice squeezed on top.

Serves: 4

You can even get creative and add soft tacos as a side dish and allow anyone to add your baked chicken fajita.

For those who love cheese, just add some of your favorite shredded cheese for the last 10 minutes of cooking.

May the Creative Force be with your,

Arlene Wright-Correll Home Farm Herbery

Arlene

12:33 PM CDT

14 Feb Sat 2015

Everything you wanted to know about Salt

Everything you wanted to know about Salt©

By Arlene Wright-Correll

Salt regulates water content in the body and brain and blood pressure. In particular sodium chloride and potassium chloride while it helps to maintain pH balance by binding with hydroxyl groups (OH) in solution.

Salt also promotes healthy blood-sugar levels and various salts are important for bone strength including calcium plus it is necessary for muscle contraction in particular calcium while promoting nutrient absorption in the intestine. Many salt ions are co-factors that activate enzymes such as magnesium, manganese, iron, cobalt, nickel, copper, zinc, and molybdenum.

Last and far from being the least salts promote transport of substrates across all cell membranes while maintaining membrane potentials important for cell function. Minerals involved include sodium, potassium, calcium, and magnesium and are very important minerals for our bodies.

Studies show that 90% of our food budget goes to buying processed food products and one of them is table salt which is purified at a process that includes re-crystallization at over 1200° F! That table salt you buy also includes 97.5% sodium chloride and 2.5% additives plus anti-caking compounds thus depleting its natural minerals. Then lets throw into the mix the fact that it most likely contains iodine and and/or is fluoridated particularly in most non U.S. Countries.

Common table salt is referred to as inorganic sodium chloride. It can't maintain water balance in the body as well as sea salts. Common table salt crystals are hard, dry, and isolated from each other. Your body has difficulty processing this.

Too much salt is really not good for you and using the wrong kind of salt is really, really not good for you.

Years ago, at Home Farm Herbery, we discovered the benefits of Himalayan Pink Sea Salt. We learned that this salt is said to be the purest salt available essentially uncontaminated with any toxins or pollutants. Quite often this salt has been hand mined and washed in an environment that is pristine. Himalayan salt is over 250 million years old that has been exposed to high tectonic pressure surrounded by ice and snow high in the mountains. When observed under a microscope, this salt has a perfect crystalline structure.

We also learned that Himalayan Pink Sea Salt contained 84 essential minerals required by the body and consist of 85% sodium chloride and 15% trace minerals, to say nothing of the fact it is a good source of magnesium in which 80% of all humans are deficient in.

HimalayanPinkSea Salt while promoting a healthy PH balance of the cells also helps to regular sugar levels and helps to regulate the body’s sleep cycles.

Over the years of research Home Farm Herbery has created a Wide World of Salts consisting of over 46 kinds of pure salts and it is here that you will find our wonderful Himalayan Pink SeaSalt (Coarse grind) and our wonderful Himalayan Pink Sea Salt (find grind)

Since salt is a mineral it can never be called organic, but it can be called pure especially if it is imported from Free Trade Countries that practice good mining practices. Nevertheless, there are sea salts that are certified as organic salts. This means that the salt has been collected from protected, pollution-free environments, and unrefined. For that reason, the pink Himalayan salt is called an organic salt.

Arlene

01:37 PM CST

The Art of Cooking with Freeze Dried Shallots©

This week's email question asks, "What can you tell me about dried shallots?"

At Home Farm Herbery it takes 18 pounds of fresh shallots to produce 1 pound of Dried Shallots so we have created these for those busy cooks who do not have time to create their own.

Shallots are a member of the onion family and are a cross between garlic and an onion. Their flavor isn't as potent as a white onion and is more like a perfect fusion of mild garlic and sweet onion with the flavor profile of a sweet onion with subtle yet complex garlic undertones.

The French have always used shallots in their cooking and now here in the good old USA Dried Shallots are becoming more popular in the baking of breads or crumbled and sprinkled over burgers, chicken, fish, omelets, vegetable dishes, salads, salad dressings, sauces, soups and steaks.

You can easily toss Dried Shallots into most dishes as they will have enough moisture to reconstitute them. If you wish to add them to a salad or another dry dish you can reconstitute first by covering them completely with water and letting them stand for about 5 minutes and then drain the excess liquid. If you want to use these more like fresh shallots and sauté in olive oil or butter we recommend that you reconstitute them first.

For substitution or conversion purposes (and because they are so potent) use ½ as much Freeze Dried Shallots as fresh shallots. A ½ teaspoon of dried shallots equals one shallot clove.

Dehydrated food beats canning. It tastes better, still has lots of healthy elements in it, takes up less space and lasts 20 years.

We suggest you put your dried shallots into glass jars once you get them as they tend to clump and or break down quicker when left in a bag that may get jostled around in your spice cabinet.

Another great shallot product is dried shallot powder and that also is a good keeper and easy to use.

May the Creative Force be with you,

Arlene Wright-Correll

Home Farm Herbery

Arlene

11:55 AM CST

27 Jan Tue 2015

The Art of Making Gourmet Mustard©

By Arlene Wright-Correll

There is a big difference between what we buy off the shelves of our grocery stores and what we can make. Not only health wise, but taste wise and also self gratification.

Some times it may be the only thing you make and you make it only once a year as Christmas or special occasion gifts. However, you make it so well you become famous for it and once in awhile it leads to a whole new business adventure for you.

One example may be making honey mustard and here is my Home Farm Herbery Easy Honey Mustard.

Ingredients:

2 tbsp. Organic Brown Mustard Seeds

6 tbsp. Organic Yellow Mustard Seeds

2/3 cup organic apple cider vinegar

1/3 cup of water (I prefer distilled or filtered)

½ cup local honey

1.5 tsp. Sel Gris sea salt fine

Directions:

Combine the mustard seeds, 1/3 cup water and vinegar in a bowl while stirring well to completely submerge the seeds. Cover and allow soaking at room temperature for 3 days. I usually stir or swirl the bowl every day to see the transition. On the 4^th day pour the mixture into a blender, add honey and salt and blend until smooth. Store in sealed jar and refrigerate. Use a glass or plastic lid to keep the vinegar from corroding the metal.

Get creative y adding 1 tsp. to 1 Tbsp. of aromatic seeds during the soaking process or adding your favorite dried herbs or powdered spices just before blending. Then create a nice label with all the ingredients and say something like “Hand Blended Honey Mustard by “Your Name”.

You can do the same thing with Home Farm Herbery’s Oktoberfest Mustard.

Oktoberfest Mustard

This delicious tangy sweet mustard goes well with almost anything! Try it on bratwurst, smoked luncheon meats and pork!

Ingredients

1 12 oz beer (your favorite)
1 cup brown mustard seeds

1 cup water
1/2 cup malt vinegar
1/2 cup lightly packed dark brown sugar
1/4 cup dry mustard powder
1 tbsp horseradish powder

1 tbsp onion powder

1 tsp turmeric ground

1 tsp allspice ground

Directions:

Combine beer and mustard seeds in a stainless steel saucepan. Bring to a boil over medium heat. Remove from heat, cover at let stand at room temperature several hours.

In a food processor, puree the seeds and beer until blended and well chopped. (You might want to retain a slightly grainy texture.) Return mixture to saucepan and whisk in all remaining ingredients.

Bring to a boil over high heat, stirring constantly. Reduce heat to medium and boil gently until, stirring frequently, until mixture is reduced by a third. (About 30 minutes) Store in a glass jar and refrigerate.

Again, in the event it is a gift put a great label on it.

Arlene

11:05 AM CST

05 Jan Mon 2015

The Benefits of Dehydrated Foods©

One of my email questions this week asked me, “Can you tell me the benefits of dehydrating fruits and benefits?”

There are so many benefits there is not enough room in this column to mention them all.

First off let me say I have canned, froze and dried just about everything over my many years on this planet. To me canning is the hardest work among the three. With canning you need a stove, jars, lids, rubber seals, lots of time, pantry for storage and your shelf life is about 2 years providing you did everything perfectly.

With freezing you need a freezer, not as much time and some freezer bags and in the worst case you could probably eat something that you found in your freezer that was dated 2 years, but on the safe side I would say use within 6 to 8 months.

Now with dehydration it is a different story. You can air dry or invest in a food dehydrator which is relatively inexpensive and fast and all you need is electricity. A food dehydrator delivers the vast majority of foods with the same vitamins and minerals as their fresh counterparts, in a remarkable array of concentrated flavors, nutrients and enzymes. I like the fact that the dehydration process retains almost 100% of the nutritional content of the food while retaining the alkalinity of fresh produce and actually inhibits the growth of microforms such as bacteria.

I also like the fact that dehydrated foods take up a lot less space, are easy to reconstitute and can last up to 20 years! To back up my statement I quote the Department of Nutrition, Dietetics and Food Science at BrighamYoungUniversity, rice, corn, wheat and grains that have been properly dehydrated, canned and stored will last 30 years or more. Dehydrated vegetables, fruits, and pastas have a shelf life of up to 30 years. Powdered milks or milk substitutes can last up to 20 years.

Dried foods may be pricey in a store, but doing your own is easy because you can buy a good multi-shelf dehydrator for under $50.00 and it will be the best investment you may ever make. Once you cut up whatever it is you want to dry, just put it on the trays, put the lid on, set the timer, plug it in and walk away.

At Home Farm Herbery we do a lot of dehydrating and we strive to offer some really good dehydrated products to those who understand the benefits of having them on hand, but who do not have the time or inclination to do it themselves.

We have dehydrated everything from meat to fish to veggies to apples and even made banana chips. We find it is easy to reconstitute the veggies with water and we prefer to use distilled water. We often just steam the veggies as they plump up nicely that way.

You can even dehydrate food for your pets and you will find that they may be healthier for it.

In 1965 I said to my late husband, Carl, “I am no financial genius, but I really believe this society of ours is going back to the nobles and the serfs and I know I will make a rotten serf. So let’s do something about it.” I those days I was thinking about money, but today I feel that time is just about here and within 2 or 3 years anyone who has serious thoughts along those lines better have a big stock pile of dehydrated food on hand because all the money you may have amassed may not be enough to feed you and your family.

Dehydrating is the world’s oldest form of food preservation, it requires no preservatives, and it yields great tasting food with months of shelf life and over the years, especially in my life time, it has gone out of fashion simply because the dehydrator is not a mainstream household appliance. It is time to make it one whether you live in the city or on a homestead in a survivalist mode, a dehydrator is a good investment, a healthy investment even if you just make fruit leather for the kids lunches or your own. Start thinking along these lines!

May the Creative Force be with you,

Arlene Wright-Correll

Arlene

09:18 AM CST

30 Dec Tue 2014

The Art of Cooking with Tarragon©

One of our email questions this week asks, “What can you tell me about Tarragon?"

The easiest answer is that its smell is wonderful and a little bit goes a long way. I also know that tarragon is a native to Siberia and western Asia. However, tarragon is primarily used in France. When it is added to white wine vinegar it gives it a sweet, delicate licorice-like perfume and flavor. It is now being accepted in the USA especially when one gets a whiff of some very good dried French Tarragon and you can find it at our site link

Tarragon pairs well with fish, omelets, and chicken cooked with mustard, and it's a crucial component of béarnaise sauce. Fresh tarragon isn't always easy to find, but when you get it, you'll love the bittersweet, peppery taste it imparts. Heat diminishes its flavor, so add tarragon toward the end of cooking, or use it as a garnish.

Yet you can do wonders with good dried, organic FrenchTarragon and that is what we grow at Home Farm Herbery.

One of my favorite recipes is Baked Brie with Mushrooms and Almonds and it makes quite a sensation for special occasions. It is easy to make and is ready in 30 minutes.

Ingredients:

2 tablespoons butter

1 teaspoon crushed garlic

2 tablespoons slivered almonds

1 (8 ounce) can sliced mushrooms, drained

1 tablespoon brandy

1 teaspoon dried tarragon

1 (8 ounce) wedge Brie cheese, coating removed

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter in a medium saucepan over medium heat. Mix in garlic and almonds, heating until almonds are lightly browned. Stir in mushrooms and cook until tender, about 5 minutes. Cover with brandy and sprinkle with tarragon.

Place Brie in a small baking dish. Pour the mushroom and brandy mixture over Brie. Bake in the preheated oven 20 minutes, or until bubbly.

May the Creative Force be with you,

Arlene Wright-Correll

Arlene

01:39 PM CST

28 Dec Sun 2014

The Art of Using Fennel

By Arlene Wright-Correll

This week’s email question asks, “Can you tell me a little about fennel seeds and cooking with it?”

Yes, I can. It is a highly aromatic and flavorful herb with not only culinary uses, but medicinal uses also and along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable. I love grilling this. Fennel (Foeniculum vulgare) is a flowering plant species in the celery family Apiaceae or Umbelliferae.

Fennel, Foeniculum vulgare, is a perennial herb that is easy to grow in most zones and especially in our zone 6. It is erect, glaucous green, and grows to heights of up to 2.5 m, with hollow stems. The leaves grow up to 40 cm long; they are finely dissected, with the ultimate segments filiform (threadlike), about 0.5 mm wide. (Its leaves are similar to those of dill, but thinner.) The flowers are produced in terminal compound umbels 5–15 cm wide, each umbel section having 20–50 tiny yellow flowers on short pedicels. The fruit is a dry seed from 4–10 mm long, half as wide or less, and grooved and should be stored in a dark cook place.

One of my favorite recipes is Stewed Sweet Sausages in Fennel-Tomato Sauce and was created by Chef April Bloomfield. This recipe brings back many childhood recipes of living in Brooklyn and on Long Island, New York.

Ingredients:

1/4 cup extra-virgin olive oil

12 sweet Italian sausages (4 1/2 pounds)

3 fennel bulbs—trimmed, each bulb cut into 8 wedges, fronds chopped

1 medium onion, chopped

4 garlic cloves, minced

1/2 teaspoon fennel seeds, crushed

Kosher salt

One 28-ounce can San Marzano whole tomatoes, crushed with your hands, juices reserved

1 cup dry white wine

3 pequin chilies or 2chiles de árbol

Creamy polenta, for serving

Directions:

In a large enameled cast-iron casserole, heat the olive oil. Add half of the sausages and cook over moderate heat, turning, until browned all over, 5 minutes. Transfer to a plate; repeat with the remaining sausages.

Add the fennel wedges to the casserole and cook over moderate heat, stirring, until golden, about 5 minutes. Add the onion, garlic, fennel seeds and 1 teaspoon of salt and cook, stirring, until the fennel is lightly browned, about 3 minutes. Add the tomatoes and their juices, the wine and chilies. Tuck the sausages into the sauce. Cover and cook over low heat for 15 minutes. Uncover and simmer until the sausages are cooked through and the sauce is thickened, about 45 minutes longer. Garnish the stew with fennel fronds and serve over polenta.

We always serve it over pasta, but you can serve it over anything you want such as rice, orzo or whatever.

May the Creative Force be with you!

Arlene Wright-Correll

Arlene

05:53 PM CST

18 Dec Thu 2014

The art of making really good popcorn

By Arlene Wright-Correll

Popcorn, also known as popping corn is a type of corn (maize, Zea mays var. everta) that expands from the kernel and puffs up when heated.

Popcorn differs from other varieties of corn in that is has a thicker hull. The hull allows pressure from the heated water to build and eventually bursts open. The inside starch becomes gelatinous while being heated; when the hull bursts, the gelatinized starch spills out and cools, giving it its familiar popcorn shape.

Popcorn was first domesticated in Mexico 9,000 years ago from a wild grass. A few thousands of years later it then made its way across Central to South America. I was amazed to find out that popcorn is one of the oldest forms of corn with evidence of popcorn from 3600 B.C. was found in New Mexico.

As a kid coming out of the depression I can remember buying big bags of popcorn for 5 and 10 cents and that has stayed with me so much that I find it almost impossible to buy popcorn in today’s movie theaters for $2.50 to $5.00 a bucket.

I can remember threading popcorn on a string to decorate our Christmas tree as a kid in Brooklyn, NY and to this day I have fond memories of my cousins and me doing this each year at our grandmother’s house. Often, when she could afford cranberries, we would include them on our string. The popcorn was made in a covered pan on her wood burning stove in her kitchen and we kids loved it.

Recently at Home Farm Herbery I have been experimenting sea salt and herbs which lead me to experiment with popcorn seasonings and we are now delighted to offer several different kinds.

One of the simplest ones is Sea Salt with Black Pepper Popcorn Seasoning which has a salty taste with a bite from the cracked black pepper thus giving your popcorn a wonderful aroma. We went on to discover that this is also great on French fries and homemade chips.

Another one we love is White Cheddar Cheese Powder Popcorn Seasoning which has a great aroma and is cheesy with an authentic Cheddar cheese flavor. More experimenting proved it to be not only great on our popcorn but great in sauces, dressing, mac and cheese, bread, potatoes, vegetables and anything you use cheese on!

Wanting something sweeter and perkier we discovered we could have that with our Honey Barbecue Popcorn Flavoring and it gave us a great aroma and a smoky, tangy and sweet flavor.

As loving not only popcorn, but chocolate also we fell in love with Cocoa with Vanilla Popcorn Flavoring because it has the perfect blend of sweet from the cocoa and vanilla with a little bit of salt to balance out the flavors for a great taste.

Then someone at Home Farm Herbery said how about we folks who like it really hot and the result was Wasabi Popcorn Flavoring which not only has a great aroma and an intense, sharp and hot taste. Again this can also be added to French Fries, homemade chips or anything else you want to give a zing to.

We keep marching on trying new stuff in our Home Farm Herbery Kitchen and we hope you will try them also.

Arlene

04:53 PM CST

19 Oct Sun 2014

Gourmet Baby Back Rib Dry Rub

Home Farm Herbery chemical free, organic Gourmet Baby Back Rib Dry Rub is another secret blend of herbs and spices by The Little Old Lady in The Flowered Hat. All ingredients are organically grown. This 8 ounce or 1 lb. package is good for many, many fine meals and is great for a dry rub on any meat, chicken or fish. We organically grow all the herbs here and the spices we buy are also certified organically grown.

Home Farm Herbery Gourmet Dry Rub ingredients include brown sugar, kosher salt, chili powder, black pepper, cayenne pepper, basil, oregano, thyme, & onion powder. Rubs are better than marinades for large pieces of meat such as briskets and pork butts. For cuts such as these, the internal and external fat melts through the meat during cooking keeping it moist. They also produce a wonderful, flavorful crust.

We also include a free herb or herb blend of our choice and free shipping within the USA so order now.

Arlene

04:07 PM CDT

Grilled Country Ribs with Summer Savory Mustard Marinade

Summer savory is widely renowned as a culinary herb with a smoother flavor then Winter Savory and similar to marjoram, but unique to itself. We harvest it when it is ready, dry it and pack it for delivery to your kitchen.

Our Home Farm Herbery Organic chemical-free dried Summer Savory is used to flavor spring vegetables, potatoes and cheeses. It is a primary ingredient in the French herbs Provencal.

No good cook’s pantry is without it so place your order now.

Grilled Country Ribs with Summer Savory Mustard Marinade Serves 2 Prep time: 45 minutes or less. Ingredients 2 tablespoons Dijon mustard 1 tablespoon red-wine vinegar 1/4 cup olive oil 1 tablespoon

Home Farm Herbery dried summer savory, crumbled, 1 tablespoon water 2 pounds country-style pork ribs (about 6)

Arlene

04:04 PM CDT

Our Bargain Spice of the week is Singapore Seasoning

Our Bargain Spice of the week is Home Farm Herbery’s Gourmet chemical-free Organic Singapore Seasoning

Just use it on fish, pork, chicken, steak and vegetables and you can use it as a substitute in any recipe that calls for Asian Seasoning or Chinese Five Spice Powder 1 oz. resealable package $6.95 Or buy three 1 oz. resealable packages and get the fourth one free $20.85 Plus free shipping and a free herb or herb blend of our choice.

Arlene

03:58 PM CDT

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