Another Great Recipe Using Herbs From My Mediterannean Herb Garden

by Arlene Wright-Correll
Home Farm Herbery

We don't eat a lot of meat around our home any more. Old age, being smarter, less family to cook for, no longer living on the dairy farms where meat was required at all 3 daily meals and a general change of eating habits is the reason why, at least for us.



So when we do decide to eat meat, I usually cook it when we have special company in to dine. When that time comes I want to do something dazzling and I want to use the dried herbs from my Mediterranean herb garden so I pull out my old standby of Herbed Beef in a Salt Crust.

First I make a marinade of 1/3 cup good olive oil, cup of grated fresh onion, 1 tsp. of dried basil leaves,



1 tsp. garlic salt, tsp. dried thyme leaves, tsp. of dried marjoram leaves and tsp. of black pepper. To make things quicker I put all these into a large zip lock plastic bag. I next add 1 eye of the round roast of beef which is usually between 2 & to 3 pounds and will nicely serve 6 to 8 guests. Zipping up the zip lock I put it into the refrigerator for at least 2 hours, but I prefer it to be overnight thus letting all my herbs and olive oil "marry" well and penetrate the meat.

When I am ready to cook the roast I remove it from the marinade, pat dry and let it sit on a paper towel while I line my roasting pan with a good heavy aluminum foil.

Next I take a 3 pound box of course kosher salt and pour it into a large bowl and I gradually add1 cup of water to make a thick paste. If I need to add more water I do, but never more than a total of 1 & cups of water.

Now I take 1 cup of the paste and pat it into my foil lined roasting pan to about inch thick. Again I pat my roast with paper towels just to make sure it is dry all around and I lay it on top of the salt paste in the bottom of my roasting pan.

At this point you may insert your meat thermometer in the event you use one. Since I have been doing this for so long I fore go this part of the recipe.

Now pack I the remaining salt paste around the meat to cover and seal it well.

I put this into my preheated oven which is set at 350 and I bake it until my thermometer registers 140 which is my over is for about 80 minutes as we like it medium rare. Carl or any other guests gets the ends which are usually well done.

If your salt crust is cracked don't worry because it is usually caused by steam escaping during the roasting period.

Remove the roast from the oven and let it stand 10 minutes. NO LESS! Remove and discard salt crust, place your roast on your favorite serving platter. I like to slice about half of it up in slices first on my wooden cutting board and arrange them and the remaining whole roast on my favorite platter which I then surround with either roasted organically grown potatoes, which I added to the oven in a separate pan during the last 40 minutes of the time for roasting the meat and/or some quickly blanched, hot, al dente fresh organic green beans which I cooked while the roast was resting.

Since my guests can see my cooking island from the dining table in the great room, they get to witness all the "theater" which comes with removing the roast, letting it sit, cracking the crust, slicing and serving while they enjoy a nice glass of good red wine with the cook!

"Tread the Earth Lightly" and in the meantime May your day be filled with

Peace, Light and Love,



Arlene Wright-Correll

Home Farm Herbery where you can find my organic herbs at http://www.localharvest.org/store/M48630

Author's note: This article was originally written for http://www.GreenThumbArticles.com where you can also be an author for them.

"Early Call Mix" is the easiest Morning Glory to Grow from Seeds

by Arlene Wright-Correll
Home Farm Herbery

Morning Glory Seeds - "Early Call Mix" Ipomea purpurea



At Home Farm Herbery we enjoy a very colorful mixture of early, large blooming morning glories. This variety does not spread and become a pest like wild varieties. Flowers open in the morning and fade by afternoon. This variety blooms from midsummer to fall and it is ideal for arbors, trellises and fences or trailing down banks or from containers.

I do not think there is anything more beautiful than seeing the sun shining on these beauties on the trellis along side my carport as I go about my business each morning. They thrill me throughout their whole growing season.

As with many of our seeds we harvest what we can in the fall in order to preserve these heirloom seeds not only for our next season but to share with other gardeners who want to preserve the heirloom variety of these seeds. It allows us to send the proceeds to St. Jude Children's Research Hospital. Often we only have a limited supply so we package them with approx. 25 heirloom seeds per pkt $5.99 with free shipping and each order comes with a free complimentary herb or herb blend of our choice so buy yours today. Plus all our seeds come with special planting instruction sheets and other free goodies we can think of.



How to Grow from the Ipomea Family - Morning Glory Seeds - Moonflower Seeds

The Morning Glory family includes Moonflowers that only bloom at night.
Vines grow 10 to 20 feet in a season. Morning Glories have dark, heart-shaped leaves and produce breath-taking trumpet flowers up to 3 inches in diameter. Morning Glories don’t like to be well fed. If they are, they will grow huge and lush vines, but won’t flower. Is it past the Summer Solstice date of June 21st? Morning Glories are “short day” plants, meaning that they will only set flowers when the days are shorter than 12 hours. As summer continues past the Solstice (the longest day of the year), the days shorten and nights lengthen, eventually triggering blooms. Depending on your geographical location, some gardeners will not see blooms until late July, August, or even early September in temperate areas.

The big, fragrant flowers unfurl to greet the morning sun, then close up in the afternoon. Colors include white, red, pink, purple, blue, and bicolor. Give your Morning Glory plant something to climb up. They will entwine themselves around obstacles. They are perfect grown on a fence, lamppost or trellis.

Morning Glory is grown from seeds. The seed coat is very thick. Nick Morning Glory seeds, or soak it in warm water overnight to soften it ,and this will increase germination rates.

Sow Morning Glory seeds early in the season and cover lightly with 1/4" of soil. Water thoroughly once. Thin or space plants to a final distance of 6" apart. They will tolerate a little crowding if there is ample supports for their vines to spread up and out.

Morning Glory plants like full sun. Add a general purpose fertilizer when planting them, then once a month after that.

Once your Morning Glories are established, they should grow well, even if left unattended. Soil should be moist, but not wet. Water them during dry periods, once or twice per week.

Morning Glory is half hardy annuals. They will often survive the first frost, especially if grown along the house or other buildings. Morning glories have very few problems with insects and disease. If insect or disease problems occur, treat early with organic or chemical insect repellents and fungicide. They will not survive a hard frost or freeze.

Morning Glory plants like full sun. They will grow in average to poor soils. Add compost prior to planting, if your soil is poor.

Tread the Earth Lightly



Arlene Wright-Correll

http://www.localharvest.org/morning-glory-heirloom-seeds-early-call-mix-C25416

Everything you Wanted to Know about Growing Moonflowers

by Arlene Wright-Correll
Home Farm Herbery

Moonflower Heirloom Seeds - Ipomea alba



Moonflowers are nocturnal bloomers, perfect for night owls and late night strollers. After sunset, these huge white flowers bloom and glow all night in the moonlight. Then, as the sun rises, they close their fragrant blooms. At Home Farm Herbery we enjoy it's evening performance as well as heavy fragrance. The flowers unfold very quickly and that in itself is an event worth waiting for! Annual, Blooms Summer to Fall. 10' - 20' vine, prefers Full Sun. Sow outside in spring after last frost or early summer. Sow inside: 6 to 8 weeks before planting outside. Sow ½ inch deep and 1 inch apart and germinations in 10 to 20 days.

We love these fragrant night bloomers especially when we sit out on our screened in patio in the evening sipping a glass of wine with good friends.

In the fall we harvest what we can to keep these heirloom seeds in the systems, save some for ourselves and then package and share some with others who want to try them. We then send any proceeds from these sales to St. Jude Children's Research Hospital. Sometimes we only are able to create a few packages of approx. 50 heirloom seeds per pkt $5.99 with free shipping and each order comes with a free complimentary herb or herb blend of our choice so buy yours today.



Years ago I planted the first heirloom seeds without realizing that Moonflowers are a vining plant, and can grow as much as 12-18 feet in a single year. So they were all over the ground. I now know better and put them where they can climb. They are perennial in their native tropical homes and used as annuals in more northerly areas and this vine great near and entrance or under a window.

Moonflower plants are prolific climbers with attractive leaves. When growing moonflowers, make sure to plant them where they can climb quickly towards the moon. Plant them along patios and sidewalks, where people are likely to be in early evening hours.

Moonflower(Ipomoea alba), This vining plant is a fast-growing vine great near and entrance or under a window. You are sure to enjoy it's evening performance as well as heavy fragrance. The flowers unfold very quickly and that in itself is an event worth waiting for! Annual, Blooms Summer to Fall. 10' - 20' vine, prefers Full Sun. Sow outside in spring after last frost or early summer. Sow inside: 6 to 8 weeks before planting outside.1/2 " deep 1" apart. 10 - 20 days . Average Count: 30 seeds,

Propagation:

Moonflowers are grown from seeds. Sow Moonflower seeds directly into your flower garden.

Sow Moonflower seeds early in the season after all danger of frost. Cover seeds with 1/4" soil. They can also be started indoors 3-4 weeks before the last frost to get a jump start on the season. Water thoroughly once. They germinate easily and will grow quickly.

Thin or space your plants to at least 6" apart.

How to Grow Moonflower Plants:

Moonflower plants like full to partial sun during the daylight hours. You will like the fact that Moonflower thrive in poor, dry soils. That makes them useful in areas where many other popular plants just won't grow. It also makes them easy to grow with little care or attention. Just plant them, and away they grow!

Add mulch around the plants for appearance and to keep weeds down. Fertilizer can be applied, but is usually not needed.

Moonflowers are susceptible to frost. They may survive the first light frost with only a little damage. Moonflowers are most often planted near a house or building. So, a light frost may kill the plants away from the house, yet spare your Moonflowers for another day. They will not survive a hard frost or freeze.

Tread the Earth Lightly



Arlene Wright-Correll

http://www.localharvest.org/moonflower-heirloom-seeds-C25415

The Beauty and Benefits of Planting Cleome Spider Plant Heirloom Seeds

by Arlene Wright-Correll
Home Farm Herbery

Cleome Spider Plant Heirloom Seeds For Sale Cleome hassleriana



Cleomes, also known as spider flowers, are beautiful in almost any setting. At Home Farm Herbery these hardy annuals can grow to 6 feet in height with huge blossoms that are often 8 inches in diameter. Hummingbirds are attracted to their white, pink or red blossoms and flood our gardens. These flowers can be costly if purchased from a nursery. Save money by planting cleome seeds indoors to transplant later, or sow them directly in your flower beds. It's easy to grow cleome plants from seed, and the seeds from the mature plants can be saved for planting next year. Each year we harvest just enough to replant ourselves and share a few with our gardening friends. So buy today as we have a limited supply. These beauties will make you glad you did!

At Home Farm Herbery, each fall, we harvest as many as we are able to and them package them up to resell to raise money for ST. Jude Children's Research Hospital. We usually only have a few packages extra than what we save for ourselves to replant for the next spring and this year we have a couple of packages of approx. 50 Seed Pkt. $7.99 with free shipping and each order comes with a free complimentary herb or herb blend of our choice so buy yours today. Plus all our seeds come with special planting instruction sheets and other free goodies we can think of.



Planting Cleome Spider Plant Seeds Instructions

1. 1 Decide if you will plant your cleome seeds indoors, to transplant after the danger of frost has passed, or outside. If starting seeds indoors, plant the seeds approximately four to six weeks before transplanting them outside. If you are planting the seeds outdoors, wait until the danger of frost has passed.
2. 2 Prepare the soil for planting. If planting the seeds outdoors, remove any weeds or debris from the soil. If planting cleome seeds indoors, add soil to your pots. Cleomes thrive in almost any type of soil; no extra preparation is needed.
3. Sow seeds approximately 1 to 3 inches apart outside, or 1 inch apart indoors in prepared pots. Make indentations in the soil about ¼ inch deep with your finger; use a spade if the soil is hard. Place a seed in the indentation and cover lightly with soil.
4. Water the sowed seeds. Keep the planted seeds moist, but avoid flooding the soil. If planting indoors, make sure the containers have access to light every day. Cleome plants germinate in approximately 10 days.
5. Wait until the sprouted cleome plants are 1 to 2 inches tall, and then thin them so there is around 1 to 1 1/2 inch of space between the plants.
6. Transplant any cleome plants you have started indoors to an outdoor location once the danger of frost has passed. Continue to water plants, as needed.

http://www.localharvest.org/cleome-spider-plant-heirloom-seeds-C25419

Tread the Earth Lightly



Arlene Wright-Correll

How to Grow and the Benefits of growing Chicory from Wild Chicory Heirloom Seeds

by Arlene Wright-Correll
Home Farm Herbery



At Home Farm Herbery we harvest these seeds at the end of each season and resell them to raise money to send to St. Jude Children's Research Hospital and we offer a limited number of packets that containe Approx. 100 Seed Pkt. $7.99 with free shipping and each order comes with a free complimentary herb or herb blend of our choice so buy yours today. Plus all our seeds come with special planting instruction sheets and other free goodies we can think of.

http://www.localharvest.org/wild-chicory-heirloom-seeds-C25418


Each packet comes with the following instructions on planting and growing wild chicory.

How to Grow Chicory and Step by Step Guides to Chicory growing

1.Arrange the soil. Chicory can live or grow within well drained land where is fertile with nutrients. However, the Chicory plant will grow inside other soils when they are improved with organic fertilizers and a lot of compost manure.

2.Spread the plant/seeds for 9 inches to 1.5 foot apart with 1.5 inches deep. Try to grow this plant/seed in early spring until summer for the period of one month following the final frost.

3.Expect the plant/seeds to sprout and separate seedlings to have them grown up over 8 inches apart. The sprouting time for Chicory growth is from 2 to 4 weeks.

4.Remove the wild weeds from your sprouts and spray water onto them well. If you would love to harvest either plants or roots, you can do after three months and a half. The foliage can be picked out of the garden or used within a new salad.

5.This phase is the time when seed Chicory starts to shoot or germinate. Therefore, arrange pots to plant the Chicory roots. This time, the soil should be fine for them like sand kept in a shed with the cool temperature.

6.Trim their roots on a straight line, one to three inches above its crown.

7.Grow the cut roots to stimulate the crown to be one or three inches on top of the ground.

8.Store other upturned pots above the root tops. Block pot holes to prevent daylight from impacting the plants/seeds.

9.The tender and small leaves are harvested after around 7 weeks. The shoots are valuable in favor of their soft texture and mild flavor.

Nutrition / Benefit
The Chicory or Cichorium intybus is invented as food such as Crispy chicken breast plus fennel salad and braised chicory, potato salad with Finger licking ribs, Stuffed saddle, Roast pheasant plus wild mushrooms and caramelized walnuts, Braised chicory with beans and so on. Moreover, within Chicory there are several vitamins such as Vitamin B-12, Vitamin B-Complex, vitamin C, and vitamin D. Additionally, Chicory is produced as Chicory Syrup also known as Inulin. The Inulin always supports the ability of people’s bodies to absorb or attract calcium which assists in building and maintaining strong bones and teeth.

Furthermore, Chicory can be added to a lot of coffee in order to mellow the coffee quality in favor of young generations. Currently, in the America and other European countries there is a lot of consumption with popularity as well.

Chicory, also known as Cichorium intybus, is a perennial herbaceous, somewhat woody and erect plant with brilliant blue flowers. Different varieties are developed for roots, chicons, or salad leaves which are ground, baked or used for additive or coffee substitute. It is planted as a forage plant in favor of livestock. The Chicory plant lives as a wildlife plant beyond roadsides within native Europe such as Australia and North America where this plant has turned naturalized. Anyway, “Chicory” is the popular name as well in the U.S.A for a curly-leave plant – Cichorium endivia.Chicory is a very versatile plant that is equally cherished as a flower and as an herb. Chicory seeds can be planted in the most challenging of conditions, and actually tend to thrive in less-than-ideal soil. Though chicory is most famously used in teas, it has also traditionally been used to flavor coffees as well.

No one needs a green thumb to grow this plant.

May the Creative Force be with you.



Arlene Wright-Correll

1. Choose a spot to grow bee balm that is in full sun to part shade. The soil should be moist and rich, and if possible, in the lower neutral range of the pH scale, approximately 6.5.
2. Prepare the planting site. Spread a one-inch layer of compost on the surface of the soil. Turn over the soil using a garden spade and dig to the depth of the spade. Rake the surface of the soil smooth when finished digging.
3. Sow seeds by scattering or broadcasting them on the surface of the soil. Cover the seeds with a 1/8- to 1/4-inch layer of vermiculite. Firm the surface of the soil gently with your hand.
4. Water the seedbed with a fine mist using a hose-end sprayer. Monitor the seedbed daily and mist as needed to keep the seedbed moist until the bee balm seeds germinate in about seven to 14 days. Thereafter, water with the equivalent of one inch of rainfall per week.
5. Thin the seedlings when they are two to three inches high so that they stand eight to 12 inches apart.
6. Mulch the seedbed with a two-inch layer of buckwheat hulls or shredded bark.
7. Fertilize the bee balm by putting down a ½- to one-inch layer of compost in the Pull back the mulch and spread compost around the base of the plant. Replace the mulch.
8. Cut the dried foliage down in late fall after it is killed by frost and apply a protective winter mulch of hay or straw eight to 12 inches deep.

Everything You Wanted to Know About Dill Weed and Then Some©

by Arlene Wright-Correll
Home Farm Herbery



Dill weed is a really unique perennial herbal plant that we grow at Home Farm Herbery not only for its leaves, but also for its seeds since both are used as a seasoning and then of course we also let some go to seed to share it with our on-line store friends. Dill is a member of the Umbelliferae family, a large group of flowering herbs and spices, which include caraway, parsley, cumin, fennel, etc.

Technically and botanically it belongs within the family of Apiaceae, of the genus: Anethumand scientifically named as Anethum graveolens for all you Latin Lovers and I mean the language.

Dill is a native of the Mediterranean and East European regions and has been used in preparation of many popular dishes in Mediterranean and European cuisine since ancient times. The Dill plant requires warm summer climates with well-drained fertile soil to flourish. We gave it a warm sunny spot and amended our Kentucky clay with a lot of gravel. It seems to love it as it grows from 1 to 2 feet in height and features dark-green leaves (sprigs) that are wispy and fern-like, have a soft texture with rich pleasant aroma and sweet taste.



Dill seeds, used as spice, are similar in taste and appearance to caraway seeds and often we make dill rye bread and caraway rye bread. Dill seeds feature light brown color, oval shape with vertical ridges and flavor that is aromatic, sweet, and citrus, but they are also slightly bitter in taste.



There are quite a lot of health benefits to Dill and they include being low in calories and contain no cholesterol while containing contains many anti-oxidants, vitamins like niacin, pyridoxine, etc., and dietary fibers, which help to control blood cholesterol levels. Of course dill weed contains numerous plant derived chemical compounds that are known to have been anti-oxidant, disease preventing, and health promoting properties.

It is also rich in many vital vitamins, including folic acid, riboflavin, niacin, vitamin A, ß-carotene, vitamin-C that is essential for optimum metabolism inside the human body.

As a 21 year cancer survivor I am always interested in healthy information and especially the qualities of culinary herbs such as Dill because Vitamin-A and beta carotene are natural flavonoid antioxidants. 100 grams of dill weed sprigs provide 7718 IU or 257% of recommended-daily levels of this vitamin. Vitamin A is also required for maintaining healthy mucus membranes and skin and is essential for good eye-sight. Consumption of natural foods rich in flavonoids helps the human body to protect from lung and oral cavity cancers.

The sprigs of the dill leaves and its seeds contain many essential volatile oils such as d-carvone, dillapiol, DHC, eugenol, limonene, terpinene and myristicin. My research shows that the essential oil, Eugenol in the dill has been in therapeutic usage as local-anesthetic and anti-septic. Eugenol has also been found to reduce blood sugar levels in diabetics and I would suggest you do some research of your own on this last sentence.

Further research suggests that Dill oil, extracted from dill seeds has anti-spasmodic, carminative, digestive, and disinfectant, galactagogue (helps breast milk secretion), and sedative properties.

Fresh dill herb is an excellent source of antioxidant vitamin; vitamin-C. 100 grams contain about 85 mg or 140% of vitamin C. Vitamin-C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.

Many users of dill do not know that Dill weed is a good source of minerals like copper, potassium, calcium, manganese, iron, and magnesium. Copper is a cofactor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese and zinc).

The list goes on and on and I wonder why more people are not putting this great little health provider into their diets or at least into their foods.



Zinc is a co-factor in many enzymes that regulate growth and development, sperm generation, digestion and nucleic acid synthesis. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.

Further research shows that the Dill herb has all the characters to consider it has one of the most valuable functional foods. 100 grams of dill weed provides only 43 calories, but its phyto-nutrients profile is no less than any other high-calorie food source; be it nuts, pulses, cereals, or meat group.

Dill is easy to grow and though we have gotten away from kitchen gardens one can easily grow a pot of it on their patio as long as it is in a sunny location and just remember to water it once in awhile.



At Home Farm we use it to enhance the flavor and taste of vegetables, chicken, fish and meat dishes and we love throwing some into our potato salad in the summer. When we make cucumbers and sliced onions with sour cream we always add some dill



Dill is great to add to sauces and freshly chopped and sautéed dill is a great addition to green salads. Of course everyone knows that Dill seeds are used in pickling.



At Home Farm Herbery when we harvest our Dill seeds we make sure the seeds that are to be used as spice and condiment release pleasant, sweet and slightly peppery flavor when rubbed between index and thumb fingers. That test is a sure sign of good Dill seeds.

When you are using fresh Dill make sure it is washed thoroughly in the water in order to remove sand and dirt and to rid off any residual pesticides. Of course at Home Farm Herbery we do not use any pesticides. However, we still do wash it. We add fresh Dill just before preparing recipes in order to keep the fragrance and aromatic flavor intact.



Yet there is a lot to be said for good, dried Dill weed and we keep a lot of it on hand throughout the winter for our own use and our Home Farm Herbery customers think it is pretty good also.

When you buy fresh Dill make sure you get Dill with vibrant green color sprigs, and firm stems. Avoid Dill with any kind of spoilage/bruises or yellowing. We whole heartily urge you to buy dill that has been grown using organic techniques since this will give you more assurance pesticide free, aromatic, as well as nutritious sprigs.

Once you get your fresh Dill weed home, store in the refrigerator keeping it in a zip pouch or wrapped in a slightly damp paper towel and use it as early as possible since it loses flavor and nutrients quickly if kept for longer periods.

If you like Dill flavored chips then take the time to make your own without all those chemicals that may well cause you health problems down the road. Try making your own Dill flavored chips with thinly slice potatoes, radishes, sweet potatoes and other kinds of veggies.

Check out our Dill weed at http://www.localharvest.org/dill-weed-C25313

While there you can search for our organic culinary Dill seed and even get our heirloom Dill seeds to plant your own patch of healthy Dill.

May the Creative Force be with you



Arlene Wright-Correll

Seed Germination

Seed germination is quite simple… right?Usually it is. However, sometimes problems do occur and the problem is easy to describe.Mostly someone says, “My seeds didn’t germinate”.We test our seeds for proof of germination! Thus we know when we send them they have at least an 85% to a 99% proof of germination.That means if you have 100 seeds anywhere from 85 to 99 of them will germinate.

There are many causes of poor seed germination.Fortunately, most cause of poor germination is easily corrected.Mother Nature produces a vast array of types of seeds.All seeds have a couple of things in common that is needed for germination. They all need moisture and warmth.The similarity stops here.

Successful seed starting begins by knowing the ideal germination conditions for the specific seed you are trying to sprout.Each see has an ideal soil temperature and moisture requirements for successful germination, some seeds like cool soils while other others need warm soil to sprout.Some seeds like wet soil, while others need moist to slightly dry conditions.Seed planting depth varies from seed to seed.Some seeds need light to sprout, while others begin life under dark soil.

Seeds need moisture, NOT WATER! A little moisture is all that is needed.

So do some research on the particular seed you have decided to buy and are planting!

We have no control over the seed germination conditions and all seed sales are final.

Tips for Improving Seed Germination

Pre-soaking seeds prior to planting helps hard to sprout seeds.This works well for bigger seeds and hard shelled seeds.It softens the seed coat and helps moisture to reach the “nut” inside.

Nicking Seeds is a common practice for peas and hard shelled seeds.It helps moisture to reach the “nut” inside.

Plastic mulch aids in raising the soil temperature to speed germination outdoors.Black plastic works best, but must be removed before the seeds sprout.

Germination Mats raise the temperature in your seed trays.They are the perfect indoor solution to improving seed germination and can have amazing results.

Home Farm Herbery

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

Foods that Put me in the Mood©

By Arlene Wright-Correll

I really do not need any special kind of food to put me in a good mood because each and every day I find myself still above ground puts me in a good mood.Now I do not say I stay that way each and every day, but I try, I try!

I’m a cooker and I can easily say I am a good cook, no lets make that a very good cook plus I like to eat and when one is pushing 80 there are not a lot of old friends or old family members left standing to cook for, plus the kids and grandkids are all over this planet doing their own thing. Plus really old people seem to lose their appetite as the years go on.I am not one of them.

With all that in mind I guess I have to turn the tables around and write about what food I may be in the mood for.I think you know what I mean.I go for days and even weeks without having any pizza.Getting a pizza in my neck of the woods is a joke for an old broad from Brooklyn.Kentucky pizza really does not do the trick even though Domino’s Pizza has come up with a sausage and 3 peppers Artisan pizza that is tolerable.However, the closet Domino’s is a 70 mile round trip for me.So as they say in Brooklyn, “Ferget about it!”

When the pizza mood hits me I get out the flour, yeast, salt and water and make up a good batch of my own pizza dough.I really get into it. I bake on stone any way for my Artisan breads and I have a couple of restaurant size pizza peels.I even have two kitchens with two stoves and if I was 20 years younger I would hire someone to build me a stone hearth out in my cottage garden in a New York Heart Beat!Also my recipe is a good one and it will keep in the refrigerator for 14 days or the freezer for 3 months and that allows me to have everything at hand.

I grow my own tomatoes at Home Farm Herbery and I make a Cracker Jack pizza sauce and freeze them up in the fall.So I haul one of those little dudes out and along the way I decided there was just something missing.After a year of experimenting I finally developed a Pizza Seasoning that just was perfect at least perfect to me.Matter of fact this pizza seasoning is so good we now offer it at Home Farm Herbery’s on-line store.

Often when I am in the mood I will make up a batch of homemade Mozzarella cheese and put the balls into the freezer and that comes in handy.

Now here I am in the mood for some good pizza. Do I do anything about it?Not for a day at least because I could just get everything out of the freezer and defrost it, thus making the pizza. No I wait at least until the stuff thaws out by itself.This is called whetting the appetite.

Once one has everything on hand it only takes a few minutes to make a pizza so I always make two of them when I am alone.Once when we had a crowd in I made 22 of them!

However, just for me I only make two small ones with each one giving me 4 good size slices of pie.I finally get to satisfy my mood.Yet you may wonder what I do with the second one.

Well, old habits die hard and I have a lot of years behind me of eating cold leftover pizza for breakfast and that is what the second one is for.

When all is said and done the mood is finally satisfied.

If anyone wants my pizza dough recipe it is included free, with free shipping when they order my Pizza Seasoning.

http://www.localharvest.org/pizza-seasoning-mix-organic-C25322

May the Creative Force be with you…

Arlene Wright-Correll

Broasted Vegetable Seasoning

Originating right here in Home Farm Herbery’s kitchen we have created this wonderful seasoning with organic, chemical free thyme, Marjoram, garlic, winter savory bay leaves, lavender buds, fennel seeds and orange zest thus creating a seasoning that is orangey, warm, powerful and complex in aroma and taste.

This is wonderful on boasted potatoes, carrots or any other root vegetable. It is even great in stews and casseroles and try experimenting with it; send us the recipe and if we use it in our blog giving you credit, we will send you $10.00 of our herbs or herb blends, our choice.

Ingredients: thyme, Marjoram, garlic, winter savory bay leaves, lavender buds, fennel seeds and orange zest.

1 oz. resealable package $5.99

4 oz. resealable package $22.95

8 ounce package $39.95

Either purchase is comes with free shipping within the USA and a free, complimentary Herb or herb blend of our choice so buy today.We will also include a free recipe card on using this blend.

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

http://www.localharvest.org/broasted-vegetable-seasoning-C25284

Happy and healthy cooking

Arlene Wrighyt-Correll

Cayenne Pepper (Organic)

At Home Farm Herbery we had a bumper crop of Cayenne Peppers so we made our own organic Cayenne Pepper which is also known as Red Pepper, Bird's Beak or Chilliepin and it has a hot taste and aroma so just add it to anything that needs some heat.

Cayenne Pepper is named for its origin; the Cayenne region of French Guiana.

1 oz resealable package $4.99

4 oz resealable package 12.99

Buy either size today and we will pay for the shipping and give you a free, complimentary herb or herb blend of our choice with your order.

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

http://www.localharvest.org/cayenne-pepper-organic-C25323

Pizza Seasoning Mix (organic)

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.

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

1 oz resealable package $6.99

2 oz resealable package $10.99

Buy either size today with free shipping and a free, complimentary herb or herb blend 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.

http://www.localharvest.org/pizza-seasoning-mix-organic-C25322

Tarragon Seeds (100% Heirloom/Non-Hybrid/Non-GMO)

At Home Farm Herbery we offer 100% Heirloom Tarragon Seeds.Tarragon, aka Dragon Wort, is a popular perennial herb widely recognized for its strong aroma and many culinary uses. It is a native herb of Europe and is used to compliment many classic continental, mostly French, dishes. Tarragon seeds should be planted in a warm and sunny spot. Our Tarragon grows well in containers and these pots of tarragon makes a great cash crop at your local farmers market. Tarragon is perfect for seasoning chicken, fish, and egg dishes.

Tarragon is one of the four fines herbes of French cooking, and is particularly suitable for chicken, fish and egg dishes. Tarragon is the main flavoring component of Béarnaise sauce. Fresh, lightly bruised sprigs of tarragon are steeped in vinegar to produce tarragon vinegar.

85 days Day to Maturity

Sampler Packet of 235 seeds is $6.95 with free shipping plus we will send you a free complimentary herb or herb blend of our choice with your order.

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

http://www.localharvest.org/tarragon-seeds-heirloom-non-hybrid-C25232

Stevia Seeds (Heirloom)

Home Farm Herbery is pleased to now be offering Stevia Seeds as well as it offers Stevia Leaf and Stevia Powder.However, we have a limited supply of seeds so order yours today while supply lasts.

Stevia is 30 Times Sweeter than Sugar and it is also called Sweet Leaf or Honey Leaf.

Stevia is a remarkable plant that is used in many parts of the world as a natural herbal sweetener. In Japan, for example, about 40% of the sweetener market is stevia-based. Stevia leaves are 30 times sweeter than sugar but contain virtually no calories.

It is native to South America, where its use as a sweetener has been known for at least 1,500 years. In the U.S., due to pressure from the powerful sugar lobby,

Stevia is regulated by the FDA and until recently could be offered only as a dietary supplement (or skin care product) but not as a food additive or sweetener. Stevia is a tender, perennial herb that is usually grown as an annual but may be over-wintered indoors. Full sun to part shade, grows to a height of about 30 inches.It can be grown as an annual in all zones.

Approx. 40 seeds $4.99

Approx. 100 seeds $9.99 either purchase comes with free shipping and a free complimentary herb or herb blend of our choice. So buy now.

We thank you for your purchase as all our net proceeds go to St. Jude Children’s ResearchHospital.

http://www.localharvest.org/stevia-seeds-heirloom-C25358