Home Farm Herbery

Ask Arlene about shallots ©

By Arlene Wright-Correll

A recent email question asks, “I want to try and plant some shallots. Can you help me?”

It is always best to plant in the fall because fall-plantings yield twice as much. Protected by a good mulch and snow cover, shallots, have survived minus 25°F. The exact time to plant must be learned by experience. What you want is for your bulbs to establish a good strong root system, but not to make much, if any, tender top growth before the ground freezes. 

Normally, planting 4-6weeks before hard winter comes is just about right. The top growth may appear to make a few inches of growth and die back during winter, but if the bulb hasn’t had its food reserves sucked down too hard by making leaves in fall, it will still retain enough vigor to burst into rapid growth as soon as the soil warms up.

Next space your shallots approximately 4-6 inches apart with the rows 18 inches apart. Remember to plant the bulb root side down, the top of the bulb 1 inch below the surface. Planting too deep grows elongated bulbs which we find don’t store well.

If you want really large bulbs, then side dress the plants when growth resumes in spring. Most organic gardeners can use chicken manure or any kind of seed meal (cottonseed meal, canola meal, linseed, soybean, etc.) at a rate of about 1/2 to 1 gallon per 50 row feet. Remember that when the bulb begins, any mulch or soil covering the bulbs should be pulled back so the bulbs form on the surface of the soil and dry down.

At harvest time remember that the tops of these species often make very tasty scallions, especially potato onions. Also remember if you snip off too many sprouts, there will be fewer and smaller bulbs. It is important that the bulbs form tough protective skins. To accomplish this make sure your plants mature in dry soil. This means as the bulbs are forming you should stop watering them. 

The time to harvest is when most of the tops have browned off and fallen over. Loosen the soil first with a spading fork and then gently lift the bulbs. Their skins have not hardened yet so it is important to avoid bruising or tearing the skin. The bulbs, with their tops still attached should be air-dried for 2-3 weeks until the tops have completely shriveled.

Then cut the tops off with sharp scissors or pruning shears about 1 inch above the bulb, spread the bulbs out on wire racks in the shade (in a garage) to cure for 2-3months. By then it will be time to replant or store them for the winter (those you haven’t eaten yet).

May the Creative Force be with you!

Arlene Wright-Correll

Home Farm Herbery LLC

Ask Arlene about herbs that are good for diabetics ©

By Arlene Wright-Correll

A recent email question asks, “Do you know of any herbs that are good for diabetics?”

Millions of people in the United States have diabetes including me. According to the Centers for Disease Control and Prevention 29.1 million people in the US have this disease, which accounts for 9.3% of the total population. Unfortunately, diabetes can’t be completely cured and eliminated but you can keep it under control. If you, or someone you know, have diabetes then you’d be glad to know that some herbs and spices can help in blood sugar regulation. I know of 6 of them that really work.

We all use cinnamon when we bake all the time. Here’s one more reason why we should continue to do so; it can help us manage diabetes. Cinnamon is known for its abilities to reduce blood sugar levels and it has beneficial effects on insulin resistance.Cinnamon will help control diabetes because it decreases the amount of glucose that enters our bloodstream after each meal and it interferes with number of digestive enzymes that slows the breakdown of carbohydrates in your digestive tract. I know one gal that drinks it down each day in a glass of something or another and the compounds in cinnamon can act on cells by mimicking insulin.

If you subscribe to the ancient Ayurvedic medicine as we often do, then Basil is one of the most important herbs. Basil can increase secretion of insulin in Type 2 diabetes. Furthermore, it can lower fasting and post-meal blood glucose levels. Also, basil can protect your body from damage. Diabetics are prone to cardiovascular diseases. In fact, heart-related problems are the leading cause of death in diabetics. Luckily, basil has cholesterol-lowering properties and is able to reduce levels of cholesterol and triglycerides.

Ginger  has number of health benefits including the ability to lower blood sugar levels in people with Type 2 diabetes according to a confirmed study conducted by Mozaffari-Khosravi H. and team of researchers from Department of Nutrition, Faculty of Health, YazdDiabetesResearchCenter at Shahid Sadoughi University of Medical Sciences in Yazd, Iran.

This study included 88 participants who were divided into two groups and one group received 3 one-gram capsules each day for 8 weeks, while other group received placebo. Findings, published in the Complementary Therapies in Medicine, showed that blood sugar levels significantly decreased in people who received ginger capsules. If you don’t really feel like taking ginger capsules, then include three cups of ginger tea a day to your diet.

We are a great advocate of Turmeric because it has anti-inflammatory, anti-aging, neuroprotective and antioxidant properties. Also, due to anti-glycaemic properties, turmeric keeps your pancreas healthy. This is extremely important because pancreas handles insulin production in your body. Additionally, turmeric has the amazing ability to lower blood sugar levels as well as levels of triglycerides in your organism thus protecting you from cardiovascular diseases as well.Since being overweight or obesity puts you at a great risk of getting diabetes, turmeric can help you manage and even lose weight by controlling cholesterol levels, improving digestion and preventing the accumulation of damaging fats. Also turmeric strengthens your immune system which can be severely affected by diabetes thus protecting you from a wide range of diseases and illnesses.

If you don’t drink chamomile tea, here’s the reason why you should because it helps managing diabetes. Chamomile can suppress blood sugar levels and increase storage of glycogen (the storage form of sugar) in your liver. In turn, you avoid hyperglycemia or having extremely high levels of blood sugar. Chamomile has always been known for its relaxing and soothing properties. After a long and exhausting day, a cup of chamomile tea is everything you need to relax, sleep better, and manage your diabetes.

Both rosemary and oregano  have the ability to interfere with a diabetes-related enzyme in the same way that medications for diabetes do. This was confirmed in the study conducted by Elvira Gonzalez de Mejia, PhD, of the Division of Nutritional Sciences and Department of Food Sciences and Human Nutrition University of Illinois at Urbana, Champagne. Researches used both fresh and dried versions of these herbs and got the same results. You can find this study published in the Journal of Agricultural and Food Chemistry.

Spices and herbs are a great addition to your meals, beating salt and they also contain a wide range of health benefits, including lowering blood sugar levels and regulating insulin. If you don’t have a habit of including these spices and herbs into your diet, we think you should do so right away.

We seem to adhere to a lot of Eastern medical philosophy at Home Farm Herbery so you better check with you doctor to see whether you have diabetes or not.

May the Creative Force be with you!

Arlene Wright-Correll

Home Farm Herbery LLC

Ask Arlene about herbs©

By Arlene Wright-Correll

A recent email question asks, “Can you tell me a little about dried herbs and what they are used for?”

Dried Herbs we grow at Home Farm Herbery and spices we do not, but have access to because we need them in our blends. Here is a short list of both of them that may help you.

Asafoetida (Asafetida) is used as a digestive aid in Indian cooking, asafoetida has a strong odor that mellows out into a garlic-onion flavor. Achiote Paste and Powder is a reddish-brown paste or powder ground from annatto seeds with an earthy flavor and is used primarily in Mexican dishes like mole sauce, cochinita pibil, and tamales. Allspice is similar to cloves, but more pungent and deeply flavored. Best used in spice mixes.

Annatto Seeds is a very tough reddish-brown seed with a woodsy aroma and an earthy flavor and is called Achiote Paste and when ground, this is used to flavor many Mexican dishes. Bay Leaf (also: Indian Bay Leaf) adds a woodsy background note to soups and sauces. Caraway Seed are anise-tasting seeds are which are essential for soda bread, sauerkraut, and potato salad. Cardamom is a warm, aromatic spice is widely used in Indian cuisine. It's also great in baked goods when used in combination with spices like clove and cinnamon.

Cayenne Pepper is made from dried and ground red chili peppers. Adds a sweet heat to soups, braises, and spice mixes. Chia Seeds and no these seeds aren't just for growing crazy terracotta sculptures! Nearly flavorless, they can be ground into smoothies, cereals, and baked goods for extra nutrition and texture, or even used as a vegan egg substitute. Vietnamese Cassia Cinnamon is found in almost every world cuisine, cinnamon serves double duty as spice in both sweet and savory dishes.

Cloves are a sweet and warming spice and it is used most often in baking, but is also good with braised meat. Coriander Seed is an earthy, lemony flavor and is used in a lot of Mexican and Indian dishes.

Cumin is smoky and earthy and is used in a lot of Southwestern U.S. and Mexican cuisine, as well as North African, Middle Eastern, and Indian.

Fennel Seed is a lightly sweet and licorice flavored. It's excellent with meat dishes, or even chewed on its own as a breath freshener and digestion aid! Fenugreek, although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes.

Garlic Powder is made from dehydrated garlic cloves and can be used to give dishes a sweeter, softer garlic flavor. Ground ginger is made from dehydrated fresh ginger and has a spicy, zesty bite.

Gochugaru and this Korean red pepper spice are hot, sweet, and ever-so-slightly smoky. Grains of Paradise taste like a cross between cardamom, citrus, and black pepper. They add a warming note to many North African dishes. Kaffir Lime Leaves are use to flavor curries and many Thai dishes and it can be sold fresh, dry, or frozen. Loomi is also called black lime, this is ground from dried limes and it adds a sour kick to many Middle Eastern dishes.

Mace is from the same plant as nutmeg, but tastes more subtle and delicate. Great in savory dishes, especially stews and homemade sausages. Mahlab is ground from sour cherry pits; this spice has a nutty and somewhat sour flavor. It's used in a lot of sweet breads throughout the Middle East. Nutmeg is sweet and pungent. Great in baked goods, but also adds a warm note to savory dishes.

Nutritional Yeast is very different from bread yeast and this can be sprinkled onto or into sauces, pastas, and other dishes to add a nutty, cheesy, savory flavor. Oregano is robust with a somewhat lemony flavor and is used in a lot of Mexican and Mediterranean dishes. Paprika adds a sweet note and a red color and is used in stews and spice blends. There is also a spicy version labeled hot paprika.

Peppercorns come in a variety of colors (black, white, pink, and green being the most popular). These are pungent and pack a mild heat. Rosemary is strong and piney and is great with eggs, beans, and potatoes, as well as grilled meats. Saffron has a subtle but distinct floral flavor and aroma and it also gives foods a bright yellow color. Sage is a pine-like flavor with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking. Smoked Paprika adds sweet smokiness to dishes, as well as a red color. Whole star anise can be used to add a sweet licorice flavor to sauces and soups. Sumac is zingy and lemony and sumac is a Middle Eastern spice that's great in marinades and spice rubs.

Turmeric is sometimes used more for its yellow color than its flavor; turmeric has a mild woodsy flavor and can be used in place of saffron in a pinch or for those of us on a budget. Thyme adds a pungent, woodsy flavor. It is a great as an all-purpose seasoning. Vietnamese Cassia Cinnamon (also Cinnamon) is sweet and spicy and can be used in both sweet baked goods and to add depth to savory dishes.

May the Creative Force be with you!

Arlene Wright-Correll

Home Farm Herbery LLC

Ask Arlene about tinctures and other things©

By Arlene Wright-Correll

A recent email question asks, “Last week you wrote about tinctures in you article. Can you tell me how to use them?”

Tinctures are easily assimilated by the body, convenient to use and offer more potent medicinal properties than dried herbs or capsules.

The average shelf life of a tincture, when stored in a sealed glass jar and kept in a dark, cool cabinet is 5 years.

When using tinctures I recommend adding the suggested amount to a glass of water, juice or tea and then drink immediately.

Tinctures can be taken directly by the mouth.

There are tinctures that can be applied topically for certain skin issues and/or minor wounds.

Make sure you know you plants because proper dosage depends on the herb and alcohol strength of the extract. When you are not sure consult a certified herbalist and when you have something really wrong with you get yourself to a doctor fast. Remember herbs, tinctures have side effects just like prescribed or un-prescribed drugs.

We also received the following email question, “Can you tell me something about art?”

Wow! That is a tremendous question that would take volumes to cover. However, let’s just talk about the oldest form of art which is visual art. This would include creation of images or objects in fields including painting, sculpture, printmaking, photography, and other visual media and we are not even talking about poetry, music, writing and many other things.

We can go a long way back to where no one would have been more divided than Plato and Aristotle on the question concerning the importance of art, with Aristotle strongly supporting art in general and Plato generally being opposed to its relative importance.

We have a cave painting of a horse from the Lascaux caves, circa 16,000 BP and that is really a long way back so you have a long row to hoe with many, many years of study once you decide to find out exactly what is art.

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

Arlene Wright-Correll

Home Farm Herbery LLC

Ask Arlene about Hawthorn Berries ©

By Arlene Wright-Correll

A recent email question asks, “Do you know anything about Hawthorn Berries?”

Hawthorn Berries (Circulatory) have been used around the world for many different purposes, including jellies and flours. They come from a small, spiny tree indigenous to the Mediterranean region. 

Hawthorn is especially popular in Europe, where it is used in a number of herbal tinctures, herbal combinations and teas. The berries’ effects on the circulatory system have been researched in Europe. Certain chemical constituents in the berries seem to enhance enzyme metabolism and oxygen utilization in the heart muscle. The berries should be taken over a period of time for their full nutritional benefits to be realized. It is now gaining foothold in the USA as more and more people know about the benefits.

The whole berry is used as dried, crushed and/or powdered. Hawthorn berries are more often used to make tinctures than teas, smoothies and punches. May also be taken encapsulated or as an extract and you can add to floral displays and potpourri to make them aromatic.

Hawthorn Berries contain vitamins C and B complex, crataegin, carotene, flavonoids and sugars. The key constituents of the hawthorn berries are extracted using a combination of grain alcohol and distilled water. Extracts are rapidly assimilated by the body and can be mixed in liquid or taken directly under the tongue.

Precautions: Taken in excess, hawthorn berry teas can cause mild diarrhea. This does not occur when the berries are used to make tinctures or are encapsulated. Diarrhea is not a side effect of the leaf and flowers. For educational purposes only and this information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

If you are making a tincture you recipe may refer to “Herb Strength Ratio” which tell you how much alcohol to use in ratio to the herb. For example< a ration of 1:4 means that 1 part herb is to be used with 4 parts alcohol.

Extracts made with FRESH plant material is 1:2 or 1 part herb to 2 parts alcohol.

Extracts made with DRIED plant material is 1:4 or 1 part herb to 4 parts alcohol.

Home Farm Herbery sells dried Hawthorn Berries,

Hawthorn berry powder  ,

Hawthorn Leaf and Flower, Dried 

and even Hawthorn Berry Heirloom Seeds

Should you wish to plant some trees.

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

Arlene Wright-Correll

Home Farm Herbery LLC

Ask Arlene about fermenting vegetables ©

By Arlene Wright-Correll

A recent email question asks, “Do you know anything about fermenting vegetables?”

The one thing I do know is that a long time ago someone stole a 50 pound crock of cabbage I was fermenting into coleslaw from my front porch during the burial of my first husband’s funeral and I was amazed!

However, I do know that cultured or fermented foods have a very long history in virtually all native diets, and have always been highly prized for their health benefits.

I also know there are fermented foods you can easily make at home include such as cultured vegetables (including pureed baby foods), Chutneys, condiments, such as salsa and mayonnaise, cultured dairy, such as yoghurt, kefir, and sour cream and fish, such as mackerel and Swedish gravlax.

Years ago I used crock pots, 

but today I would use glass mason jars.

Shred and cut your chosen veggies. 

Juice some celery. This is used as the brine, as it contains natural sodium and keeps the vegetables anaerobic. This eliminates the need for sea salt, which prevents growth of pathogenic bacteria.

Pack the veggies and celery juice along with the inoculants (starter culture, such as kefir grains, whey, or commercial starter powder like Complete Probiotics, all of which can be used for vegetables) into a 32 ounce wide-mouthed canning jar. A kraut pounder tool can be helpful to pack the jar and eliminate any air pockets.

Top with a cabbage leaf, tucking it down the sides. Make sure the veggies are completely covered with celery juice and that the juice is all the way to the top of the jar to eliminate trapped air and seal the jars and then store in a warm, slightly moist place for 24 to 96 hours, depending on the food being cultured. Ideal temperature range is 68-75 degrees

Fahrenheit; 85 degrees max. Remember, heat kills the microbes! When done, store in the refrigerator to slow down the fermentation process or put in a cool place such as on the floor if you desire.

Last but not least, resist the temptation to eat out of the jar! This can introduce organisms from your mouth into the jar. Instead, always use a clean spoon to take out what you're going to eat, then, making sure the remaining veggies are covered with the brine solution, recap the jar.

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

Arlene Wright-Correll

Home Farm Herbery LLC

Ask Arlene about other ways to prepare turnips©

By Arlene Wright-Correll

A recent email question asked, “Do you know of any other ways to prepare turnips?”

Though not my most favorite vegetables there are more interesting ways to cooking them than to bake, boil or steam them.

Why not consider mashing them with Sweet Potatoes because these make a nice combo.

How about shredding them and mixing them in your next batch of coleslaw? This makes a good healthy tasting salad.

Why not julienne them into strips and use as a terrific garnish or eat them raw with a dip or some peanut butter? You can not get a healthier snack.

Consider sowing some seeds with your children or grandchildren and let them learn the value and essence of gardening. Slow your life down a little, get away from TV, go play in the dirt with them!

Consider using the greens as an alternative to your salads. Why not cook some turnip greens with your spinach or collard greens adding garlic, onions, olive oil and lemons and use as a side dish?

Try adding turnips to stews, soups and even pastas! Adding them to stews and soups in small cubes is just as nice as potatoes.

The next time you do a roast of meat or roasted veggies just cube up some turnips and add them to the pan.

Try Maple Glazed Turnips (A recipe from the Culinary School of America)

Ingredients:

2 lb purple-top turnips

2 tbsp unsalted butter

3 tbsp maple syrup

1/4 tsp ground cinnamon

1 pinch nutmeg

Salt and pepper as needed

Water as needed

1 tbsp parsley flakes 

2 tsp fresh lemon juice

Directions:

Peel the turnips and cut into even 1-inch cubes.

Heat 1 tablespoon of butter in a sauté pan over medium heat.

Add the maple syrup, cinnamon, nutmeg, and salt and pepper to taste.

Add the turnips and then enough water to reach a depth of 1/4 inch.

Bring to a boil over high heat. Reduce the heat to a simmer, cover, and pan steam until the turnips are tender, 7 to 8 minutes.

Remove the cover from the pan, and continue to cook the turnips until the water has cooked away and the syrup has glazed each piece evenly, about 3 minutes.

Add the remaining butter to the pan with the parsley and lemon juice.

Shake the pan until the butter is melted and the turnips are evenly coated.

Season to taste with additional salt and pepper.

Serve immediately.

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

Arlene Wright-Correll

Home Farm Herbery LLC

Ask Arlene how to make Jamaican Jerk Chicken with Broasted Vegetables©

By Arlene Wright-Correll

At Home Farm Herbery  we love these two recipes and we have made them easy to make and they go well together, to say nothing of the fact that they are healthy for us.

Jamaican Jerk Chicken

Ingredients:

3 tablespoons dark rum

2 tablespoons water

1 oz. of Jamaican Jerk Seasoning Spice Blend 

1/2 cup malt vinegar

10 green onions, chopped

4 garlic cloves, peeled, chopped

1 cup ketchup

3 tablespoons soy sauce

2 3- to 3 1/2-pound chickens, halved lengthwise, rinsed, patted dry

1/2 cup fresh lime juice

Directions:

Boil rum and 2 tablespoons water in small saucepan for 3 minutes.

Transfer rum mixture to blender; add vinegar, onions and garlic and blend until almost smooth.

Transfer 1 oz. of Jamaican Jerk Seasoning Spice Blend to small bowl; mix in ketchup and soy sauce to make sauce. (Jerk seasoning and sauce can be made 1 day ahead; cover separately and refrigerate.)

Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat. Spoon the jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours, turning occasionally. (You can be prepared 1 day ahead. Keep refrigerated.)

Preheat oven to 350°F or prepare barbecue (medium heat). Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper. If roasting chicken in oven, arrange chicken, skin side up, on rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes.

If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly, about 50 minutes.

Cut each chicken half into pieces and serve with sauce.

Now here is Home Farm Herbery’s personal recipe for broasted vegetable seasoning.

Broasted Vegetable Seasoning

1 tbsp thyme 

1 tbsp Marjoram 

1 tbsp powdered garlic 

1 tbsp summer savory or winter savory 

2 dried bay leaves crumbled

1 tsp lavender buds 

1 tbsp fennel seeds 

2 tsp grated and dried orange zest

For 1 lb amount

8 tbsp thyme

8 tbsp Marjoram 

8 tbsp powdered garlic 

8 tbsp summer savory  or winter savory 

12 dried bay leaves crumbled

4 tsp lavender buds 

4 tbsp fennel seeds

8 tsp grated and dried orange zest 

Broasted Vegetables (You may call them roasted vegetable)

Chop your vegetables into bite size pieces and put into a bowl then add a little olive oil to coat all the vegetable.

Take your hands to make sure you coat with a little olive oil and then add the contents of 1 oz. of Broasted Vegetable Seasoning

Put into a separate pan such as a cookie sheet and roast for 15 to 25 minutes at 425 degrees.

If broasting vegetables separately then here is my general broasting times for vegetables

cooking times at 425°F.

Root vegetables (beets, potatoes, carrots): 30 to 45 minutes, depending on how small you cut them

Winter squash (butternut squash, acorn squash): 20 to 60 minutes, depending on how small you cut them

Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes

Soft vegetables (zucchini, summer squash, bell peppers): 10 to 20 minutes

Thin vegetables (asparagus, green beans): 10 to 20 minutes

Onions: 30 to 45 minutes, depending on how crispy you like them

Tomatoes: 15 to 20 minutes

Serve together and eat well.

May the Creative Force be with you!

Arlene Wright-Correll

Home Farm Herbery LLC

Ask Arlene About MerlotSea Salt vs. Table Salt©

By Arlene Wright-Correll

The other day, at Home Farm Herbery,one of our many customers called and asked me the difference between Merlot Sea Salt and American Table Salt.

Because we do not process salt here at the farm we order chemical-free salts from the best suppliers we can find and we sell them on Etsy.

We have many salts; and Merlot Sea Salt can be found at this link.

For many years we have known the health benefits of using natural Merlot Sea Salt and we want to share with you what they may include:

Controlling the water levels within the body, regulating them for proper functioning

Encouraging excellent blood sugar health

Promoting stable pH balance in the cells, including the brain.

Promoting cellular hydroelectric energy creation

Aiding in reducing the common signs of aging

Aiding vascular health

Promoting the increased absorption capacities of food elements within the intestinal tract

Lowering incidence of sinus problems, and promoting over-all sinus health

Increasing bone strength

Supporting healthy respiratory function

Creating a healthy libido

Reducing cramps

Promotes kidney and gall bladder health when compared to common chemically-treated salt

Naturally promoting healthy sleep patterns

Circulator support

So here we find just to list a few benefits and we have long ago learned that we tend to use less Merlot Sea Salt than regular table salt.

While many people are unaware that common table salt contains chemicals and even sugar!

Salt is necessary but can be dangerous if taken in this chemical form.

Table salt is composed of 97.5% sodium chloride and 2.5% chemicals like iodine and absorbents, and sugar.

Common salt is dried at more than 1,200° Fahrenheit, a process which zaps many of the natural chemical structures.

The table and cooking salt found in most homes, restaurants, and processed foods is void of nutritional value, lacking beneficial trace minerals.

Processing salt turns it into sodium chloride, an unnatural salt the human body actually sees as a toxic invader!

The body cannot dispose of it in a natural, healthy way which can lead to irritation of the tissues, water retention and high blood pressure.

Processed salt crystals are also energetically dead, as their crystals are completely isolated from one another. For the body to metabolize chemical table salt, it must waste tremendous amounts of energy to keep the body at optimum fluid balance. This creates a burden on the elimination systems in the body. Water is removed from other cells in attempt to neutralize the unnatural sodium chloride.

There are studies that show that for each gram of table salt your system cannot process, your body will use over twenty times the amount of cellular water to neutralize the sodium chloride in chemically-treated salt. This can lead to cellulite, rheumatism, arthritis, gout, as well as kidney and gallbladder stones. 

The average American consumes 5,000 mg of sodium chloride a day!

Is there any question which you should be using? Start taking care of your health today regardless of your age.

May the Creative Force be with you…..

Arlene Wright-Correll

Home Farm Herbery

Ask Arlene about a good Pumpkin Waffle recipe ©

By Arlene Wright-Correll

An email question asks, “Do you have a good Pumpkin Waffle recipe?”

Yes, matter of fact we do. Here is our favorite Pumpkin Waffle recipe.

Ingredients:

2 tablespoons, ground flax seed meal,

3 ounces hot water,

1 2/3 cups soy milk,

2 tablespoons apple cider vinegar,

1/4 cup packed dark brown sugar,

1 cup canned pumpkin puree,

1 1/2 cups all-purpose flour,

1 tablespoon baking powder,

1/2 teaspoon baking soda,

1 teaspoon Ceylon cinnamon, 

1 teaspoon ground nutmeg powder, 

1/2 teaspoon, ground ginger, 

1/2 teaspoon ground cloves, 

Pinch sea salt, fine ground.

Directions:

Grease and preheat waffle iron.

Combine ground flax seed meal with hot water in a small bowl and whisk with fork. Set aside.

Combine soy milk and apple cider vinegar in a large mixing bowl and allow to sit for ten minutes.

Add pumpkin puree and dark brown sugar and flax seed mixture to bowl, stirring until combined.

Add all remaining ingredients to the pumpkin mixture, in stages of three, mixing and scraping down the bowl after each new addition.

Beat until well combined.

Cook waffles using a waffle iron according to manufacturer’s directions.

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

Arlene Wright-Correll

Home Farm Herbery LLC

Ask Arlene about chili and chile ©

By Arlene Wright-Correll

Last week we got this email question that asked, “Can you tell me the difference between chili and chile as I am trying to find a good recipe?”

In this country, the terms “chili” and “chile” are often used interchangeably, but they are certainly not the same thing. Chili powder http://www.localharvest.org/chili-powder-C23758 (chili with an "i") is a blend of ground chile peppers that is mixed with other spices and herbs that may include cumin, oregano, garlic, onion and salt. The chile peppers used in a chili powder are often cayenne chiles or another species of Capsicum annuum such as ancho, jalapeño, New Mexico and pasilla. As a result of the various heat levels of the different chiles that may be used, the spiciness and heat of any given chili powder will vary greatly from supplier to supplier.

The other spelling of Chile is a South American country occupying a long, narrow strip of land between the Andes to the east and the Pacific Ocean to the west.

Here is my slow cooker Chili recipe you might enjoy.

Ingredients for the chili:

3 tablespoons vegetable oil

2 medium yellow onions, medium dice

1 medium red bell pepper, medium dice

6 medium garlic cloves, finely chopped

1/4 cup chili powder

1 tablespoon ground cumin

2 pounds lean ground beef

1 1/2 teaspoons kosher salt, plus more as needed

1 (28-ounce) can diced tomatoes

1 (14-ounce) can tomato sauce

2 (15-ounce) cans kidney beans, drained and rinsed

1/4 cup coarsely chopped pickled jalapeños or green chiles, drained

Directions:

Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.

Add the garlic, chili powder,  and cumin,  stir to coat the vegetables, and cook until fragrant, about 1 minute.

Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.

Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.

Stir in the jalapeños or green chiles. Taste and season with salt as needed, and serve with the cheese, scallions, and sour cream.

Toppings for serving are optional: Shredded cheddar cheese, thinly sliced scallions, Sour cream

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

Arlene Wright-Correll

Home Farm Herbery LLC

Ask Arlene about the uses of Lobelia ©

By Arlene Wright-Correll

An email question asks, “What is Lobelia good for?”

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 yourself 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 our online store.

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.

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

Arlene Wright-Correll

Home Farm Herbery LLC

Ask Arlene about Quinoa ©

By Arlene Wright-Correll

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 f 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.

There is red, white and black Quinoa.

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 and 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 Saigon Cinnamon Powder, 

• 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!

Arlene Wright-Correll

Home Farm Herbery LLC

Ask Arlene about Berbere Spice ©

By Arlene Wright-Correll

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.

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 something different!

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

Arlene Wright-Correll

Home Farm Herbery LLC