Home Farm Herbery

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Lemon verbena honey
Time to prepare: 15 minutes.

Ingredients 1/4 cup dried Home Farm Herbery lemon verbena leaves. Honey

Equipment Pint jar with lid

Instructions Wash and rinse your jar and then place it in boiling water for a few minutes to sterilize. Place the lemon verbena leaves in a pint jar and fill with honey. Screw on the lid. Leave the honey to steep for 2 weeks or until the flavor is strong enough to suit your taste.

Our Home Farm Herbery Dried Vegetable Mix, Is great to add to cream cheese, let stand refrigerated overnight and is the perfect touch for bagels. Try adding it to stews and soups. Usage: Great for dips, soups, cream cheese spreads, appetizers. If your recipe calls for 1/2 cup diced peppers, onion, celery, and carrots, substitute 1/4 cup dried vegetable flakes. Product should be re-hydrated before use for most applications.   Asparagus Ham Quiche Preheat oven to 375 degrees Ingredients 20 ounces frozen cut asparagus 1 pound cooked ham, chopped 8 ounces Swiss cheese, shredded 1/2 cup chopped onion 6 eggs 2 cups milk 1 1/2 cups baking mix such as Bisquick 3 tablespoons Home Farm Herbery Dried Vegetable Mix, rehydrated 1/4 teaspoon ground black pepper Directions: In two greased 9 inch pie plates, layer the asparagus, ham, cheese, and onion.  Beat eggs; add remaining ingredients and mix well. Pour half into each pie plate over asparagus. Bake at 375 degrees for 30 minutes  Enjoy one now and put one in the freezer. You can slice it and put wax paper between the slices prior to freezing in order to remove one slice at a time.   Try this great healthy recipe today

Crispy Berbere Chicken with Ethiopian Lentils Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Yield: 6 Ingredients 6 Chicken Thighs, skin on, bone in. 2 Tbsp. Home Farm Herbery Berbere Spice Mix Generous sprinkling kosher salt (I prefer CelticSea Salt) 1 Tbsp. Olive oil Instructions Preheat oven to 425 F degrees Pat Chicken Dry. Salt all sides of chicken. Generously rub each piece with Home Farm Herbery Berbere Spice Mix Heat 1 Tbsps. oil in a heavy bottom skillet, on medium high heat, place chicken skin side down and sear until is crispy and golden, about 8 minutes. Turn over, and turn heat down to medium, searing for 2-3 minutes. Place in a 425 F oven until internal temperature reaches 165F (10-15 minutes) Serve over a bed of Ethiopian lentils, and garnish with fresh Italian parsley.

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.

Irish Sausage Seasoning






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Mediterranean Dry Goat Rub

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Fennel Powder Organic

Marjoram, the unappreciated herb!  


Originating in the hot climates of North Africa, Turkey and southwest Asia, sweet marjoram is now also cultivated in the Mediterranean, Central and Eastern Europe. It belongs to the mint family with other more common herbs – basil, mint, oregano and sage and these are all easy to grow.

Every good cook should have some pots of them on their window sill or outside their kitchen door in a kitchen garden..   What is interesting is that all marjoram is oreganos, but not all oreganos are marjoram. This is perhaps why some people view the two herbs as interchangeable.   However, each imparts a distinctive flavor to foods.   The grassy, lemony taste of fresh marjoram goes well with white bean salads, fresh vegetables, delicate fish, and tomato sauce.

At Home Farm Herbery we use it to make pesto, we add to our famous Bouquet Garni and we even mix in a compound butter. Why not let marjoram breathe new life into your standard roasted chicken and baby potatoes. It is so easy!   Although fresh herbs are given top billing on many menus, dried herbs have their place, too. We love the fact that marjoram dries particularly well, keeping its fragrance better than many other herbs.

So we dry lots of our organic marjoram at Home Farm Herbery. Many of our customers including ourselves use for hearty meals like venison ragout or stew with cabbage and potatoes. Dried marjoram is also used as a main ingredient in the Jordanian seasoning blend Za’atar and in the German dried sausage herb called Wurstkraut.  

The more you play around with marjoram, the more it will begin to haunt your taste buds and bug you to find new ways to use it. When you create a recipe send it to us with a good jpeg picture and we will make you our favorite chef of the month.

Applewood Smoked Sea Salt Pork Ribs  



Ingredients:
• Rack of pork ribs
• 2 Tablespoons Applewood smoked sea salt

Preparation:

Take the meat out and bring to room temperature before cooking. Rinse off the pork and place on a large tray. Blot with paper towels to dry the meat.

Sprinkle one tablespoon of the Applewood smoked sea salt over each side of the meat.

Meanwhile, bring your grill up to high heat. Keep on high heat for 15 minutes. Place the ribs on the grill and cook on high heat for 4 minutes on each side.

This creates a nice crust on the outside of the meat, adding flavor. Once seared, move the meat to the top rack if possible. Cooking over indirect heat will make the ribs very tender. Bring to the heat down to the lowest setting. You may have to turn off one burner. The heat should be about 250 degrees. Continue to slow cook the ribs until the meat reaches 165 degrees. It may take 45 minutes to 2 hours depending on your meat. When the temperature is reached, remove from the grill and cover with foil. Let the meat rest for an additional 15 minutes before serving. This helps to redistribute the juices throughout the meat, and finish the cooking.

Serve immediately! Serves 3 to 4 adults.  

Black Garlic Knots Recipe  

Prized for its anti-oxidative qualities, black garlic is a sweeter, less pungent, fermented version of the young garlic that we use in everyday cooking. The following recipe is a twist on the classic garlic knot, found in pizzerias, using both young and fermented garlic cloves.

Ingredients: 14 ounces store bought pizza dough
All-purpose flour (for dusting)
½ cup extra virgin olive oil+ extra for brushing
2 tbsp. Home Farm Herbery Dried Parsley
4 cloves garlic, finely grated or minced 3-4 cloves garlic, minced
¼ teaspoon fleur de sel salt
1 tsp. of Home Farm Herbery Black Garlic Powder.
¼ teaspoon freshly crushed black pepper

Preparation:

1. Pre-heat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. On a well floured surface, pat pizza dough into a 7x1 inch rectangle.
3. Cut dough, widthwise, into one inch strips.
4. Cut rectangle down the center, lengthwise.
5. Lightly stretch one section of dough until long enough to tie into a knot.
6. Tie strip of dough into a knot and pinch loose ends together on the underside of the knot.
7. Place each knot, pinched side down, on a parchment lined baking sheet.
8. Repeat previous 3 steps for each section of dough.
9. Brush tops of garlic knots with olive oil and bake on center rack of oven until lightly browned.
10. Meanwhile, in a medium sized bowl, whisk ½ cup extra virgin olive oil with chopped parsley, minced garlic, Home Farm Herbery Black Garlic Powder, fleur de sel and pepper.
11. Allow knots to cool on baking sheet for ten minutes, once removed from oven,
12. While knots are still warm, roll in garlic/ oil mixture, then enjoy!  

P.S. These are soooooo good!

Madras Curry Powder 

Za’atar Seasoning Also Known as: Zahtar, Zaatar or Zatar

Originating in the Middle Eastern, we at Home Farm Herbery have finally duplicated this wonderful blend to produce a nutty, warm, full flavored and distinctive taste and aroma.

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 with Caribbean 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.

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