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Home Farm Herbery

Home Farm Herbery Blog
(Munfordville, Kentucky)
19 Oct Sun 2014

Many uses for Hibiscus powder

Most people have seen fresh hibiscus flowers used as garnishes. However, hibiscus flowers have a lot more uses than that especially if you get them in powdered form. Hibiscus powder has a longer shelf life than fresh flowers and it is easily purchased online through Home Farm Herbery.  

Hibiscus Tarts Hibiscus powder has a sweet and tart flavor profile that reminds me of rhubarb and raspberries. That's what made me decide to use the hibiscus powder as a rhubarb compote flavor enhancer. The compote may be used to create a tart, a crisp or a turnover. I'd also suggest topping the hibiscus tarts with a hibiscus powder infused crème fraiche or mascarpone.    

Hibiscus Jam Another great way to make use of Hibiscus powder is to combine it with a raspberry or rhubarb jam. I have found that the hibiscus powder's natural red coloring really deepens the color of the jam. I'd suggest making up a large batch of hibiscus infused jam and using some of the extra jars as hostess gifts.    

Hibiscus Infused Rhubarb Pickles Want to get a little funky? Why not make rhubarb pickles with Hibiscus powder? It will add another layer to the dish's distinct flavor profile that will have your guests asking for more. Just follow your basic rhubarb pickle recipe and add in a spoonful or two of hibiscus powder. The hibiscus infused, rhubarb pickles can be eaten straight out of the jar or sprinkled on a salad made with fresh greens and goat cheese.    

Hibiscus Infused Drinks Did you know that Hibiscus powder works well when paired with various alcoholic and non-alcoholic drinks? Try pairing it with such spirits as raspberry schnapps, white rum, Hpnotiq, raspberry vodka, gin and cognac. It will also blend well withCaribbean sorrels, champagne and dessert wines. When it comes to non-alcoholic beverages, try adding it to soda water, lemonade and ice tea.  It makes a great alternative instead of feeding sugar laden Kool Aid to your kids.  You might also want to use a hibiscus powder and sugar blend to rim your cocktail glasses as well to add an extra touch to margaritas and martinis.    

Hibiscus Vinegar Hibiscus powder can also be used to create a hibiscus infused vinegar or a hibiscus infused oil that can be used as a salad dressing. Simply add the hibiscus powder to the vinegar or oil of your choice. Then treat it like you would any other infused vinegar or oil. In my experience, you should let the mixture sit for two weeks before using it on your salad. That should give the oil or vinegar enough time to fully absorb the hibiscus flavor.

Arlene
03:55 PM CDT
 
04 Sep Thu 2014

The Art of Making the Classic French Omelette©

This week’s email question asks, “Do you have any suggestions on making the perfect classic French omelette in an easy fashion?”

Though I personally am not a breakfast egg eater and I am a poor cooker of eggs over easy, I do like and can make a decent French Omelette.  To me they can be eaten any time of the day or night and best of all they can be made in less than 1 minute.

Here is my method.  I use a non-stick pan with sloped side and I pre-heat it on medium high flame (I am cooking with a gas stove).


Next I crack 2 eggs in a medium bowl and whisk with a fork just until smooth, but not frothy and I season them with salt and pepper.


Now I pour 1 tsp vegetable oil into my hot pan giving it a moment to heat up and then swirl oil in the pan to coat all the bottom and sides. (For those of you who use butter go for it, but vegetable oil seems to create less smoke and makes it easier.)



Next I pour the eggs into the hot pan and immediately begin stirring the eggs with the back of a fork, while vigorously shaking the pan with the other hand. 

While stirring, the uncooked portion of the eggs will seep into the open sections of the pan, evenly cooking the eggs. Stop shaking and stirring once the eggs have begun to set but are still very moist in appearance, this stage takes about 30 seconds.  More shaking will cause gaps in your eggs. Don’t overcook your eggs as they will become brown.


It is here that I like to add a pinch of dried French Tarragon and some dried Chives. (You can use fresh if you have them.) When I want to add other stuff such as chopped tomatoes, onions, mushrooms, shredded cheese, etc, I have them prepared, pre-heated and set aside in a bowl to add at the next step.


I tilt the pan away from myself, so the omelette slides away from me and partially up the slope of the pan. When I have filling I scoop it in now. Using my fork I help guide the edge of the omelette over the filling, and then flip the opposite edge over as well. Remove pan from heat.

I now tilt the pan away from me, so the omelette slides away and partially up the slope of the pan. When I have filling I scoop it in now. Using my fork I help guide the edge of the omelette over the filling, and then flip the opposite edge over as well. I remove my pan from the heat.



Before I started I had a plate ready and I hold the pan above a plate while I continue tilting the pan away from myself and flip the omelette onto a plate, seam-side is down.


I suppose one can do it with 4 eggs, but this is so fast and easy that when I have to make several to feed family or guests, I just quickly repeat the process.  Got a question? Just email askarlene@scrtc.com
Arlene
07:23 AM CDT
 
13 Aug Wed 2014

Four great hand blended Teas to choose from this week

Four great hand blended Teas to choose from this week.  Order today for the best tea you will ever taste and get free shipping and a free herb, herb blend, tea sampler or Heirloom seed of our choice. 

Hibiscus Mint Tea    


Hibiscus Mint Tea  The red flowering tropical hibiscus plant gives this infusion drink its unique taste and wonderful color. The rich fruity flavor has the perfect hint of mint making a wonderful cup of tea that can be enjoyed all year round. Try it hot or cold with a slice of lemon. Try a Sampler today.



Our Home Farm Herbery Belgian Chocolate Tea has a velvety chocolate smoothness with decadent notes of truffle melting in your mouth. This is an excellent combination of cacao and rooibos. Order a sampler today and getfree shipping.




Epicurean Coconut Tea   At Home Farm Herbery in Munfordville, KY we hand blend Luxury Black Tea, Sweetened Coconut and Natural Flavors to create a full bodied tea that captures the flavor profile of coconut beautifully. The taste and aroma are exquisite. This blend has medium caffeine content and a little milk helps to bring out the flavor. Order today and we will pay for the shipping. 



Mango Swirl Tea from Home Farm Herbery in Munfordville, KY is a fruity, tropical, refreshing and unique aroma and flavor.  It makes a wonderful fruity cup of hot tea or iced tea.  All orders are shipped free and all orders receive a free, complimentary herb or herbal blend. Order now.  
Arlene
09:26 AM CDT
  [ Comments [1] ]
 
22 Jul Tue 2014

Get your free $16.98 pkg. of Winter Savory in this 4 day Super Sale


July Super Sale! Every Home Farm Herbery order totaling $50.00 or more gets a free 4 oz. $16.98 pkg. of our Gourmet, chemical Free, Culinary Winter Savory. Offer valid until midnight July 26, 2014.

Home Farm Herbery offers over 350 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 all our net proceeds go to St. Jude Children's Research Hospital so buy now. 


Arlene
02:45 PM CDT
 
17 Jul Thu 2014

No longer just for drinking, chai tea has made a big splash in baking

Oregon Chai Cakelettes

No longer just for drinking, chai tea has made a big splash in baking recently; enhancing everything from healthy breakfast granola with chai spices to decadent cupcakes with rich chai butter cream frosting. These cakelettes are a sweet and simple way to enjoy the aromatic spices of your favorite chai tea You can make them in a regular cup cake pan or even into a loaf cake. We have adapted this recipe we received from King Arthur Flour which is the only flour we use in our baking.


Ingredients:

1 1/2 cups Unbleached King Arthur All-Purpose Flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter, softened
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla bean paste
2 large eggs
1/2 cup sour cream

Syrup
1/2 cup brewed Oregon Chai tea  
1 cup granulated sugar

Directions
1) Preheat the oven to 350°F. Lightly grease the wells of an autumn cakelets pan, or mini muffin pan (see "tips," below left).

2) To make the cakelettes: Whisk together the flour, spices, baking powder, baking soda, and salt. Set aside.

3) Beat together the butter and sugars until light.

4) Beat in the vanilla; then the eggs, one at a time, scraping down the sides of the bowl between each addition.

5) Add half the dry ingredients, then all of the sour cream, then the remaining dry ingredients, stirring just to combine.

6) Scoop the batter into the prepared wells until they're ¾ full — a jumbo cookie scoop works well here.

7) Bake the cakelettes for 14 to 17 minutes, until a cake tester inserted into the center of one comes out clean.

8) While the cakelettes are baking, prepare the syrup: Heat the tea and sugar in a saucepan until the sugar dissolves, stirring frequently.

9) Remove the cakelettes from the oven; cool them in the pan for 5 minutes, then turn them out onto a rack. Brush with syrup immediately.

10) Repeat with the remaining batter and syrup.

Yield: 22 cakelette.ai spices to decadent cupcakes with rich chai butter cream frosting. These cakelettes are a sweet and simple way to enjoy the aromatic spices of your favorite chai tea.

Ingredients:

1 1/2 cups Unbleached All-Purpose Flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter, softened
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla bean paste
2 large eggs
1/2 cup sour cream

Syrup
1/2 cup brewed Oregon Chai tea  http://www.localharvest.org/oregon-chai-blend-C26434
1 cup granulated sugar

Directions
1) Preheat the oven to 350°F. Lightly grease the wells of an autumn cakelets pan, or mini muffin pan (see "tips," below left).

2) To make the cakelettes: Whisk together the flour, spices, baking powder, baking soda, and salt. Set aside.

3) Beat together the butter and sugars until light.

4) Beat in the vanilla; then the eggs, one at a time, scraping down the sides of the bowl between each addition.

5) Add half the dry ingredients, then all of the sour cream, then the remaining dry ingredients, stirring just to combine.

6) Scoop the batter into the prepared wells until they're ¾ full — a jumbo cookie scoop works well here.

7) Bake the cakelettes for 14 to 17 minutes, until a cake tester inserted into the center of one comes out clean.

8) While the cakelettes are baking, prepare the syrup: Heat the tea and sugar in a saucepan until the sugar dissolves, stirring frequently.

9) Remove the cakelettes from the oven; cool them in the pan for 5 minutes, then turn them out onto a rack. Brush with syrup immediately.

10) Repeat with the remaining batter and syrup.


Yield: 22 cakelette.
Arlene
06:52 AM CDT
 
07 Jul Mon 2014

Home Farm Herbery’s Natural Red Velvet Cake Recipe

Home Farm Herbery’s Natural Red Velvet Cake

Makes two 9-inch cakes or 24 cupcakes 

Ingredients 

2-1/2 cups cake flour
3 tbsp. NATURAL cocoa powder (not Dutch processed or dark)
1 tsp. salt
2 tsp. baking powder
1 tsp. cream of tartar
1 cup butter
1 tbsp. vanilla extract
2-1/2 cups white sugar
4 eggs
1/2 cup buttermilk
1/2 cup plain yogurt
1/2 cup to 1 cup  beet puree (from Home Farm Herbery Natural Beet Powder) 
(Just add a few tablespoons of water to the beet powder to make the puree)
1/2 cup raspberry juice (from frozen or fresh raspberries)  
2 tbsp. white vinegar
2 tbsp. lemon juice
.
Directions

Preheat oven to 350 F Grease two 9-inch cake pans and line the bottom with parchment paper OR line cupcake tins with paper liners.

Prepare beet puree and raspberry juice beforehand. For the raspberry juice, heat up raspberries in microwave until they become mushy. Strain to remove seeds.

Sift together dry ingredients and set aside.

Cream together butter, vanilla, and sugar.

Beat in eggs, one at a time.

In a separate bowl, mix together the buttermilk and yogurt. Whisk in the beet puree and the raspberry juice. Stir in the vinegar and lemon juice.

Alternate adding the dry and wet ingredients to the butter/egg mixture, mixing until combined.
Pour batter into the prepared tins. Bake cakes for 25-35 min (18-22 for cupcakes) or until toothpick comes out clean.
Allow to cool 10 minutes in the pan, and then completely on a wire rack.
Decorate with cream cheese icing.

You can make cupcakes, whoopie pies, roll or log, cakes.  You can use our all natural beet powder to color eggs at Easter time or as a natural dye.

Happy Cooking from Home Farm Herbery


Arlene
08:41 AM CDT
 
01 Jul Tue 2014

Here is what is new this week for great cooking from Home Farm Herbery.


Here is what is new this week for great cooking from Home Farm Herbery.

Home Farm Herbery created their own Canadian Steak Seasoningby hand blending the following ingredients: Organic Garlic, Black Pepper, Coriander, Chili, Salt, Dill, Corn Oil and Oleoresin of Paprika to produce a peppery, salty and full flavored taste and aroma whenever you use it on steak, hamburgers, potatoes, vegetables, fish, chicken and beef.  A gourmet meat eaters choice. Order now.



Corned Beef Spices are easy to use and are available from 1 oz. samplers to 50 lb. bulk.  Order now.

At Home Farm Herbery we have been corning beef for years and we use our own Epicurean, Gourmet Corned Beef Spices or Seasoning as some of our customers call it.
In our Home Farm Herbery Kitchen we use it for Corned Beef, brisket, pastrami and other meat.  It is easy to use.  Simply add approximately 1 tablespoon for each pound of meat.

We have created a spicy, powerful taste with a combination of many flavors and the complexity of our blend makes it have a wonderful aroma. Order now.




Home Farm Herbery’s New York Pizza Sauce Seasoning is hand blended from basil, marjoram, savory, ground rosemary, ground thyme, sage, oregano and parsley.

Regardless of the sauce or the crust the secret to great NY-style sauce is to achieve the perfect balance between acidity, heat, sweetness and a noticeable herbal base with a texture that's thick enough to keep your pizza from getting soggy but still thin enough to spread. 

Now while many of us prefer using fresh herbs over dried herbs when possible our pizza guy prefers using dried herbs in his classic pizza sauce. Because savory herbs tend to grow in dry relatively hot climates they remain relatively stable at high temperatures as the real flavor is contained deep inside the leaf.

Some people think the key to a good pizza seasoning is cut and sifted but we know the key to the herbs used in this pizza sauce blend is that some of them are ground. This is especially critical with the ground thyme and ground rosemary as when using these in the normal dried state they tend to create more flavor explosions which makes the sauce less smooth. Order today



Our Gourmet Baby Back Rib Dry Rub is our biggest seller so order yours today for any and all outdoor and even indoor cooking.

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. Order yours today.


Every order includes free shipping, a free herb, herb blend, tea sampler or heirloom seed and often free planting guides and free recipe cards. So order the best chemical free products from Home Farm Herbery today. We thank you in advance as all our net proceeds go to St. Jude Children's Research Hospital.



Arlene
08:45 AM CDT
  [ Comments [1] ]
 
14 Jun Sat 2014

This week's salad recipe and some great tea specials

This week’s recipe and specials from Home Farm Herbery

Quinoa Salad with Pickled Radishes and Feta

Ingredients:

1 cup red wine vinegar

1 1/2 tablespoons sugar

4 medium radishes, very thinly sliced

1/2 pound thin green beans

1 cup quinoa, rinsed (You can get Quinoa at Home Farm Herbery or go to our website)

http://www.localharvest.org/quinoa-C26444

1 large English cucumber—halved lengthwise, seeded and cut into 1/4-inch dice

3 1/2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 tablespoons chopped flat-leaf parsley

3 tablespoons fresh lemon juice

6 ounces Greek feta cheese, thinly sliced

Directions:

In a small saucepan, bring the red wine vinegar to a simmer with the sugar. Remove from the heat and add the radish slices. Let stand until cool, about 1 hour.

Meanwhile, in a large saucepan of salted boiling water, blanch the green beans until they are crisp-tender, about 3 minutes. Drain and rinse the beans under cold water until cool. Pat the beans dry and cut them into 1 1/2-inch lengths.

In a medium saucepan, bring 1 3/4 cups of water to a boil. Add the quinoa, cover and simmer over low heat until all of the water has been absorbed, about 12 minutes. Uncover and let stand until cool, about 10 minutes.

In a medium bowl, toss the cucumber with 1/2 tablespoon of the olive oil and season with salt and pepper. In a large bowl, toss the quinoa with the parsley, lemon juice and the remaining 3 tablespoons of olive oil; season with salt and pepper. Drain the radishes and add them to the quinoa, along with the beans, cucumber and feta. Toss well and serve.

MAKE AHEAD: The quinoa salad can be refrigerated for up to 3 hours.

Hibiscus Zest Tea Tisane

http://www.localharvest.org/hibiscus-zest-tea-tisane-C28270

Avena Dream Tisane

http://www.localharvest.org/avena-dream-tisane-C28269

Licorice Mint Tea Tisane

http://www.localharvest.org/licorice-mint-tea-tisane-C28268

Orange Spice Cinnamon Tea Blend https://www.etsy.com/listing/183346398/orange-spice-cinnamon-tea-blend-an

In the culinary department we have a new batch of Cumin Seeds Whole All Natural and they are ready for your cooking pleasure.   http://www.localharvest.org/cumin-seeds-whole-all-natural-C28263

Now we have made it easy for those of you who make Corned Beef, Brisket and/or Pastrami. Try our all new chemical free Gourmet Corned Beef Spices today.

http://www.localharvest.org/gourmet-corned-beef-spices-C28262

Mama to Be Tea

An herbal tea designed just for the expecting woman, our Home Farm Herbery’s Mama-To-Be Tea supplies a wealth of health benefits towards the end of pregnancy. Nettle soothes the body’s aches, while oat straw elevates your overall mood. Raspberry leaf is said to ease labor, and chamomile and lemon balm contribute to calmness of mind and body. Spearmint and ginger, the ultimate body tonics, maintain your health as you await your bundle of joy!  http://www.localharvest.org/mama-to-be-tea-C24260

Arlene
01:37 PM CDT
 
04 Jun Wed 2014

Everything you wanted to know about Miniature Mexican Watermelons

Mexican Watermelon Seed Info.

Gherkin cucumbers are available summer into fall.

The Watermelon gherkin, scientific name Melothria scabra, is a thin delicate climbing and trailing vine grown for its edible fruit. It is an heirloom variety rediscovered, thus in an effort to popularize the fruit, several seed companies have coined new names, including Cucamelon, Sandia de Raton, Mouse melon, Mexican Sour gherkin, Cuka-nut and, in France, Concombre à Confire (preserving cucumber).

The picture was sent to me by one of our valued customers 

Description/Taste:  Watermelon gherkins are thumbnail-sized, oblong-shaped and appropriately, have the appearance of a miniature watermelon. Their coloring is variegation of lime green and off white. The texture is crunchy, succulent and crisp with the flavor of cucumbers and tart citrus.

The Watermelon gherkin is perfectly suited to eat fresh, out of the hand. It makes incredible pickles and can be added to salsas for unique texture and flavor. You can also save the seeds from the ripest fruits and plant them again for future crops. Watermelon gherkins pair well with tomatoes, chilies, citrus, pickling spices, garlic, fennel, watermelon, honeydew melon, pork belly, roasted and grilled white fish, yogurt, young mellow cheeses, cilantro and mint.

The melon’s most common name in Spanish is “sandíta” (little watermelon). In Mexico and Central America, the Mexican gherkin fruit is often used in nonculinary ways, including in medicine.

There is quite a bit of argument as to where the Watermelon gherkin belongs by botanical classification, especially because it’s wild ancestors are native to Africa. Research, though, has found that it is native to Central and South America. The Watermelon gherkin has been a staple of Mexican and Central American diets since pre-Columbian times; hence it has collected several names in indigenous languages. The Watermelon gherkin is both drought and pest resistant, it is a vigorous grower, creating prolific yields and it reseeds itself freely. Fruits will simply fall off the vine when ripe.

Save some seeds each year and replant.  

 When you sow this package of seeds you are taking part in the preservation of healing plants worldwide. 

 Arlene Wright-Correll 

Home Farm Herbery



Arlene
09:15 AM CDT
 
27 May Tue 2014

14 great Chemical Free dry rubs and seasonings for outdoor cooking and more

Corn on the cob is available in some parts of this country now. So don't forget to use our Ultimate Salt Seasoning on it.
Order now





Have you tried out Lavender Sea Salt Rub on New York Strip Steak, Veal Chops, Fish or more?  It is incredible and a must for cooking indoors or out.
Order some today


Arlene's Applewood Chipotle Rub is great on all kinds of meat and we love it on Grilled Salmon
Order some today


Arlene’s St. Louis Rib Rub is the ultimate in rib rubs. Order it now


Arlene’s Kansas City Dry Rub will make you the King or Queen of outdoor and indoor cooking.



Arlene’s Austin Steak Rub is the Ultimate of steak rubs and good on lots of things.



Arlene’s 18 Spice Chicken Rub You have not had chicken until you have it with this rub.


Arlene’s Habanero Mango Chicken Rub is a taste experience unto itself and your guests will be clamoring for more and more.  Place your order now 



Buffalo Wing Rub is easy to use and healthy as you just back your wings and serve with any additions.



Arlene’s Deep South Dry Rub Here at Home Farm Herbery we love to use Arlene’s Deep South Dry Rub on pork and that means whenever we BBQ pork ribs, chops or pork shoulder we create crispy links where the juice squirts out when you take a bite of meat that has been rubbed with Arlene’s Deep South Rub.


Arlene's Memphis Style BBQ Rib Rub The hallmark of a classic Memphis style BBQ is that the ribs are cooked for a long time until the meat becomes so tender that it practically falls off the bone.

Thanks for your purchases and remember all our net proceeds go to St. Jude Children's Research 
Hospital. 


Arlene
08:53 AM CDT
 
11 May Sun 2014

You can use carrot powder in Carrot cake, pudding, juice, stews, soup, orange food coloring, carrot soup or on anything you desire some carrot flavor.

Carrot Powder

Carrot Powder is also known as Dried Carrot Powder

Our Home Farm Herbery Carrot Powder is made from chemical free, carrots and has a sweet, subtle and pleasant taste and aroma.

You can use it in Carrot cake, pudding, juice, stews, soup, orange food coloring, carrot soup or on anything you desire some carrot flavor.

It is a great substitute for Carrots Diced, Spinach Powder, Tomato Powder, Beet Powder, Hibiscus Powder or Red Bell Peppers Dried

It is rumored that Carrot's high concentration of Vitamin A gave British Soldiers night vision during World War II.

1 oz sampler package is $4.95

2 oz package is $7.95

4 oz. package is $19.95

8 oz. package $29.95

16 oz package is $45.85

5 lbs $152.00

10 lbs. $229.00

50 lbs. $799.00

Buy now and receive free shipping and a free herb, herb blend, tea sampler or heirloom seed of our choice.

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




Arlene
08:26 AM CDT
 
09 May Fri 2014

How to make your own chemical free European Beer Mustard

Why consume condiments from a grocery store that contain texturizers, stabilizers, preservatives and refined sweeteners?  Why consume large amounts of high-fructose corn syrup when it is easy enough to make your own condiments?

Are we that busy or that careless about our family’s health?

At Home Farm Herbery we make beer mustard that is terrific and once in a while, just for variety we substitute some left over dry white wine, when there is some, for the beer.  Whenever you want to experiment you can substitute salt for fish sauce or lemon or lime juice for the vinegar and for those who want sweeter beer mustard just double or even triple the amount of honey.


Here is our recipe for Home Farm Herbery European Beer Mustard

Makes about 1 & ½ cups

Ingredients:

¾ cup of brown mustard seed



1/3 cup beer (brown ale, porter or stout)
½ cup white wine vinegar
2 gloves garlic minced or 1 teaspoon pure garlic powder  
1 tablespoon fish sauce
1 tablespoon honey or maple syrup (make sure either one you use are pure with not additives)

Directions:

In a bowl with a lid, stir all the ingredients together and set aside on your kitchen counter for a couple of days or in your refrigerator for a few days and simply forget about it for a time being.


When you are ready pour everything into a food processor and puree until smooth.  You can use it immediately and any leftover will store in the refrigerator for the next several months.

We use this with Bratwurst & Sauerkraut 

or we love it with healthy raw foods as a dip

How about making some as gifts?

Who can resist a cold glass of beer and homemade pretzels?



How about a good corned beef sandwich?



and last but not least Bratwurst and Sauerkraut
Happy and healthy eating begins when you just say NO to genetically altered foods.

Arlene Wright-Correll
Arlene
03:55 PM CDT
 
07 May Wed 2014

Get a Free Pizza dough recipe card when you order our Original Blend Pizza Seasoning

Pizza Seasoning Mix (Original Blend)
At Home Farm Herbery we have successfully blended our organic and chemical free herbs to create an exact replica of a true Italian Pizza Seasoning.  You will love it!

We top our homemade pizzas with our homemade sauce using our homemade pizza dough recipe and often our own homemade mozzarella cheese. Then we sprinkle this wonderful blend we have created that has the taste and aroma of all the traditional pizza flavors blended into one wonderful taste sensation!


An added bonus is this blend goes well with any other Italian cooking so buy some today and keep it handy in your pantry. We often add some into the Italian meatballs when we make them.

The exact origins of pizza are unknown and a heatedly contested issue, although the United States often gets credit for the invention of pizza, however I do not personally believe it since I do not remember pizza popping up all over the US until after the GI’s returned home from WW II.

Hand Blended Ingredients: Onion, Red Bell Peppers, Green Bell Peppers, Fennel, Oregano, Garlic, Basil, Chives, Parsley, Thyme, Marjoram and Celery.

Gluten Free, Sugar Free, Salt Free and Vegan

1 oz resealable package $6.99
2 oz resealable package $10.99

Buy either size today with free shipping and a free, complimentary herb, herb blend,  tea sampler or heirloom seed of our choice with each order. Plus we will send you Arlene’s great and easy Pizza dough recipe at no additional charge. So buy now.

We thank you in advance as all our net proceeds go to St. Jude Children’s Research Hospital.




Arlene
09:02 AM CDT
 
03 May Sat 2014

Home Farm Herbery’s favorite recipes for Sweet Yellow Banana Peppers



You are getting ready to plant your garden and you are considering Sweet Yellow Banana Peppers and you look and at them and think what do I do with a bumper crop of Sweet Yellow Banana Peppers?  


Here are some of Home Farm Herbery’s favorite recipes.




Of course the obvious is to try canning your sweet yellow banana peppers.  Here is the typical pickling recipe for banana peppers. You can always add ingredients to customize it -- some people like to add jalapeno peppers for a kick of heat; some add garlic. Be creative.

First you'll wash about three pounds of peppers, and then remove the stem ends. Slice them into rings about a quarter inch thick. In a saucepan, bring 5 cups cider vinegar, 1 1/4 cups water, 5 tsps. canning salt, 2 tbsps. celery seed  , and 4 tbsps mustard seed to a boil. Put some dry celery and mustard seed 
 into the jars. Then fill up the jars with your peppers and cover with the boiling liquid. Can according to instructions.  We use them in salads, on burgers, sandwiches and more.



Since Banana peppers are tangy and sweet, so their flavor mixes well with cheese and other toppings; think cured meat or a green leafy vegetable, like spinach or arugula. Here's a quick recipe: Make your own pizza dough and sauce (or buy some at the grocery store). Roll out your dough, leaving a border around the edge for your crust. Ladle on a thin layer of sauce, spreading it around with the back of the ladle. Sprinkle on grated mozzarella cheese. Next, place a layer of torn arugula leaves on the pie. Top with small sliced pieces of cured Italian salami or pepperoni. Top the whole thing off with sliced rings of banana peppers. Bake on a baking sheet for 20 to 25 minutes at 450 degrees.  I bake on a stone so I only bake for 10-12 minutes. Top with grated parmesan cheese. Delicious!


Because Banana peppers have a much milder taste than bell peppers, and bring a different flavor to the traditional dish of stuffed peppers. You can make stuffed peppers meaty or meatless, depending on your preference. If you don't eat meat, think about using rice, quinoa    or some other meat alternative.  Use about a pound of meat for every four good-sized banana peppers. Use mild or spicy, whatever your preference. Slice the top of the pepper, making it into a sort of flip-top. Brown sausage or ground beef in a skillet and set aside. In a large bowl, mix bread crumbs, Romano cheese, an egg, and some salt and pepper together. Stir in the meat and add more bread crumbs/cheese or another egg, depending on how moist or dry you want the stuffing. Gently fill the peppers with the stuffing and close the tops of the peppers. Fry the peppers in olive oil until each side is browned. Serve with a bit of marinara sauce and some grated cheese on top, if desired.


Fried banana peppers are a Southern favorite, served as an appetizer or as a side dish next to roasted ham or fried chicken. You can fry fresh banana peppers, pickled banana peppers, mild peppers or spicy peppers -- whatever you like best. The recipe is super simple and everyone loves them. Here's how to make deep fried banana peppers:

The secret to the Southern recipe is saltine crackers. Wash the banana peppers and slice lengthwise. Remove seeds and pat dry with a paper towel. Soak the peppers in milk, then dip in a mixture of flour and crushed saltine crackers. Fry in hot vegetable oil until golden brown. Remove with tongs, drain on paper towels, and serve while still warm.

Fried banana peppers taste great on their own, with cocktail sauce or even with ranch dressing for dipping. Give your family a variety of dips to choose from!

A very popular appetizer, poppers are peppers split open, filled with cream cheese and deep fried. If you like poppers but don't like the spiciness of jalapenos, why not try some banana pepper poppers? You can get the yummy taste without the heat, and you can make them at home.

Wash the banana peppers and pat dry. Cut in half lengthwise and remove seeds. Fill each half with cream cheese. Here comes the good part. Wrap a small (about a third of a slice) piece of bacon around each pepper and stick a toothpick through to hold. Place them on a baking sheet and bake at 375 degrees until the bacon is crispy. Warning: These are addictive!

For variations on the theme, mix in shredded cheeses like parmesan, Gouda or Monterrey Jack. Forgo the bacon altogether if you don't eat meat or don't like bacon. Or, top the cream cheese mixture with bread crumbs. Add salt, pepper, garlic powder  , paprika -- whatever tickles your palette's fancy!.




Arlene
08:55 AM CDT
  [ Comments [1] ]
 
23 Apr Wed 2014

Two More Good Reasons to Grow Haricot Vert Beans, try these recipes today

Two More Good Reasons to Grow Haricot Vert Beans





Haricot Vert with Shallots



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

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

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

Haricot Vert Beans with Butter and Herbs


Ingredients:

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





Salt and pepper to taste
Lemon wedges

Directions:

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


Arlene
10:42 AM CDT
 
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