Home Farm Herbery

Tomato Powders are Very Versatile©

By Arlene Wright-Correll

First off let me remind those of you who are health conscious that you can buy salt free tomato powder and you can buy sugar free tomato powder. These are also gluten free and are great for vegans. 

Both these naturally antioxidant rich tomato powders boast high levels of vitamins A, C, and K, making it a perfect choice for a healthier you! Non-GMO! Getting your veggies has never been so easy... and delicious! Once opened, tomato powder is hypersensitive to moisture, so store it in your refrigerator to enjoy the fresh tomato taste for years!

We create and process both at Home Farm Herbery and we can tell you that they are both great tasting and have a wonderful aroma to say nothing of rich and strong tomato flavor. We use it in tomato sauces, to make tomato paste and on our pizzas and in our pasta. We put them in soups, or make our own tomato soup and even make our own tomato juices.

We like the fact that they take up much less room than canned products and if you are canning yourself you will discover all that hard, hot work is done and as we have said these powders are good for years. Just add up the cost of breakable canning jars, replaceable lids, hours of labor and possible contamination as opposed to the cost of tomato powder.

Once you decide whether you want sugar free or salt free or even if you don’t care the decisions is easy.

Here is how to make some things with tomato powder.

*Note: This recipe for 8-oz. of tomato sauce works great if you already have a recipe that you use tomato sauce in that you love!

INGREDIENTS:

¼ Cup + 2 Tbsp. Tomato Powder

1/8 tsp. salt

¼ tsp. onion powder

¼ tsp. garlic powder

¾ Cup + 2 Tbsp. water

DIRECTIONS:

Heat the water until almost boiling. In a small bowl combine the tomato powder, salt, onion powder and garlic powder. Pour hot water over powder mixture and stir until thoroughly dissolved. Use in place of an 8-oz. can of tomato sauce in any recipe.

Making tomato juice using tomato powder is really easy. We simply stir 2 tablespoons tomato powder into 8 ounces of cold water for a refreshing tomato juice without all the nasty sodium and preservatives of the store-bought stuff. It is a lot cheaper and less land fill waste than store-bought stuff also.

At Home Farm Herbery we make this Pizza sauce simply by combining 1/2 cup tomato powder and 1 1/2 cups water in a sauce pan. Bring to a boil, reduce heat and stir in 1/2 teaspoon each of garlic powder and a pinch of salt. Add 1 tsp. of sugar or a few drops of stevia to counter the acidity, and simmer until the sauce is thick. We always use a pinch of our stevia leaf or stevia powder.

When we want Tomato paste we only need a tablespoon or two of tomato paste, we don’t open a can. We simply mix 2 parts tomato powder to 1 part water to make as much or as little tomato paste as we need.

We often make instant tomato soup by stirring 2 tablespoons of tomato powder into 8 ounces of boiling water. Add a pinch of onion and/or garlic powder, and salt and pepper to taste. It’s great any time of the year and especially without any chemicals or whatever things the big manufactures use.

These products are a great way to stretch your food dollars especially in these times and speaking of these times we are finding our dollars spent for long lasting dehydrated or sun dried fruits and vegetables are better spent and sitting in our pantry than sitting in a bank.

May the Creative Force be with you!

Arlene Wright-Correll

Home Farm Herbery LLC

The Health Benefits of Red Beans and Rice©

By Arlene Wright- Correll

Whenever one thinks of New Orleans one thinks of Red Beans and Rice and that is about it!

According to legend, the Cajun dish combining red beans and rice was served on washday because the dry beans could be simmered on the stove all day while attention was devoted to doing laundry.

Those days have changed because we now have canned beans and the nutritional benefits of this dish can be obtained quickly and easily any day of the week because any kind of beans and rice are a great source of complete protein, minerals and dietary fiber.

But once you take red beans and rice, kidney beans (red beans) are combined with vegetables (onions, carrots, bell peppers, celery) and ham, bacon or smoked sausage it just gets better.

I don’t eat a lot of meat any more but when I make red beans and rice simmered in chicken broth and seasoned with cayenne pepper and garlic, the cooked bean mixture is served over white rice. Adding meat (if you are a meat eater) and vegetables contributes to the overall nutrition.

Also in my old age I have stream lined our original recipe by using canned kidney beans and eliminating the entire soaking etc. thus reducing many hours off this recipe and it is still good.

Here is Home Farm Herbery’s original favorite Red Beans and Rice recipe with meat.

Ingredients:

2 cups of dried kidney beans

3 tablespoons of vegetable oil

1/4 cup of Tasso (a highly spiced, cured and smoked pork shoulder) or chopped ham

1-1/2 cup chopped onion

3/4 cup of diced bell pepper

3/4 cup of chopped celery

5 Tablespoons Red Beans and Rice Seasoning

1 lb of andouille sausage

4-1/2 cups of chicken stock

2 cups of cooked rice.

Directions:

Add the beans to a large bowl and cover with water by 2 inches.

Soak the beans for about 8 hours or overnight.

Drain and set aside.

In a large Dutch oven, heat the oil over medium-high heat.

Add the Tasso or chopped ham and cook, stirring (about 1 minute).

Add the onions, celery and bell peppers to the pot.

Season with about 2-3 tablespoons of Red Beans and Rice Seasoning and cook, stirring, until the vegetables are soft (about 4 minutes).

Add another 1-2 tablespoons of Red Beans and Rice Seasoning and the andouille sausage and cook, stirring to brown the sausage (about 4 minutes).

Add the beans and chicken stock, stir well and bring to a boil.

Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and start to thicken (about 2 hours).

If the beans begin to dry out or become too thick, add more chicken stock, approximately 1/4 cup at a time.

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot.

Continue to cook until the beans are tender and creamy (about another 15 to 20 minutes).

Spoon rice into bowls and top with bean mixture.

May the Creative Force be with you!

Arlene Wright-Correll

Home Farm Herbery LLC

Some Facts about Dehydrated Veggies and more©

By Arlene Wright-Correll

When we think about dehydrated veggies or even fruits we usually think conspiracy or survivalists, camping or way out places where you can’t get fresh. I will admit that fresh is better, but I think dehydrated is better than canned.

I have done lots of canning and it is a tedious, time consuming job to say nothing of hot!

It is easy to do dehydrating and it is not expensive. Once you get started you can walk away from it while it does its thing. In 1973 Carl made me a 12 shelf dehydrator and I was hooked. Nowadays I have a commercial one.

Let me take a minute to tell you about just spinach because spinach is rich source of over twenty vitamins, antioxidants and nutrients that are retained in dehydrating instead of being diluted in canning. Our Home Farm Herbery dried organic spinach flakes are just the thing to use when we make lasagna or just about anything else. We use them in pasta and breads, soups, on pizza, chicken and salads. For those cooks who make their own fresh pasta these flakes is just the thing to use when making spinach pasta. Dried spinach flakes take up less room than cans in our pantry or in our freezer and they have a longer shelf life. We love this about it but we love the flavor better. It is a great way to have spinach all winter long.

When we want just plain spinach without adding it to any recipe just add 1 cup dried spinach flakes to 3/4 cup hot water. Let spinach soak for 1-3 minutes until tender. Drain water. Add 3 minutes soak time when re-hydrating in cold water. Dehydrated food beats canning or canned foods. It tastes better, still has lots of healthy elements in it, takes up less space and lasts 20 years. It is so easy and healthy.

We use dehydrated fruit without thinking about it such as raisins, prunes, apples, apricots, pineapple just to mention a few and never really think about them in our baking, snacks and more yet we rarely think of the vegetables.

Consider Carrots and you will find gently air dried and carefully selected vegetables; no additives or preservatives; Non-GMO in our carrots and dehydrated vegetables maintain their high nutritive value with less nutrients lost, plus you can store for 1-20 years in your cupboard; No more wasted food. Dehydrated foods save time and money; 16 ounces of dried carrots yields 84 ounces when reconstituted. That is amazing! You can easily do both these vegetables and much, much more.

There are no canning jars, lids, hot water and time consumption. By using dehydrated foods we are putting health back into our families, saving valuable time, getting longer shelf life for foods, preparing for emergencies just to mention a few benefits.

If you don’t grow your own food like we do then seriously consider investing in a dehydrator or even stocking up on our Home Farm Herbery dehydrated fruits and vegetables now.

You can even do meats like jerky or your own doggie treats

and it will be healthier and cheaper.

At Home Farm Herbery we do dehydrated vegetables, fruits, mushrooms and jerky and you can find them by scrolling through our online store now.

Why not try dehydrating for yourself?

May the Creative Force be with you!

Arlene Wright-Correll

Home Farm Herbery LLC

Cooking with Sriracha©

By Arlene Wright-Correll

Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in Chonburi Province of eastern Thailand, where it may have been first produced for dishes served at local seafood restaurants

We produce this powder at Home Farm Herbery where we grow the chili peppers and garlic and Arlene has two of her favorite recipes where she uses a lot of what is produced here at the farm.

One is a cold recipe and one is a hot recipe and both are delicious and we want to share them with you hoping that you will add them to your cooking repertoire.

Quinoa Black Bean Salad with Sriracha Dressing

Ingredients:

1 cup quinoa

2 cups vegetable stock

2 cups roughly chopped kale

1 teaspoon salt, for massaging

2 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon Sriracha powder

Salt to taste

Freshly crushed black pepper, to taste

1 medium sized red bell pepper, chopped

1 medium carrot, peeled and shredded

1 small shallot, thinly sliced

1 fifteen ounce can black beans, drained and rinsed

Directions

In a medium saucepan, over medium high heat, bring quinoa and vegetable stock to a boil. Turn heat down to low and simmer until all liquid has absorbed and quinoa is light and fluffy. Remove from heat and cool for ten minutes.

While quinoa is cooking, rinse kale and gently massage with teaspoon of salt to soften and make less bitter. Rinse and drain.

While quinoa is cooking, rinse kale and gently massage with teaspoon of salt to soften and make less bitter. Rinse and drain.

In a large salad bowl, combine quinoa, kale, chopped bell pepper, shredded carrot, sliced shallot and black beans. Gently toss with dressing and serve.

Teriyaki Chicken with Sriracha Garlic Sauce

Ingredients:

½ tsp. Minced Garlic Pieces 

2 tbsp. Sriracha Powder

1 tsp. Dried Shallots

3 tbsp. Rice Vinegar

1 tsp.  brown sugar

2 tbsp peanut or sesame oil

2 cups white rice

2 ½ cups water

1 14 oz .can lite coconut milk

1 can red beans - no salt, drained and rinsed

1 tbsp. vegetable oil.

1 lb boneless, skinless, chicken breast cut into small pieces

4 carrots peeled and grated

1 yellow squash, diced

1 zucchini, diced

2 celery stalks, sliced

1 cup broccoli florets

3/4 cup + 1/4 cup (divided) low sodium teriyaki sauce

1 cup pineapple, cubed

Directions:

In a blender, combine first six ingredients (Granulated Garlic through the peanut or sesame oil).

Blend to a paste consistency, scraping the sides of the blender if needed.

Let the sauce stand for at least 2 hours to allow flavors and heat to develop.

In a large saucepan over high heat, combine water and coconut milk.

When the liquid starts to boil, stir in the rice.

When rice starts to boil again, reduce heat to low, cover and simmer 20 minutes.

Remove rice from heat, fluff with a fork, and stir in beans.

Heat the vegetable oil in a large skillet over medium high heat.

Add chicken and cook until pieces are crispy and brown and cooked through.

Remove chicken with a slotted spoon to a separate dish and keep warm.

In the same skillet add the carrots, squash, zucchini, celery and broccoli and cook until slightly tender but still crisp.

Return the chicken to the skillet and add 3/4 cup teriyaki sauce and 2-3 teaspoons of the chili garlic paste, toss to combine.

Add the pineapple and serve over rice.

Mix the remaining chili garlic paste with 1/4 cup teriyaki sauce and use to drizzle over the top of the dish when serving.

May the Creative Force be with you.

Arlene Wright-Correll

Home Farm Herbery LLC

Spatchcock Chicken with Za’atar©

By Arlene Wright-Correll

Here is another great recipe using Za’atar. At Home Farm Herbery we just love this delicious seasoning and it is great on chicken.

Spatchcock basically means to butterfly the chicken so that it lays flat and cooks more evenly over indirect heat on the grill.

When we choose our chicken, we use either a roasting or frying chicken. They are both young chickens and can weigh anywhere from 2-5 pounds. If you get a larger or smaller bird, you may have to adjust the cooking time accordingly.

When using the grill, cooking times may vary depending on how hot your grill gets. If we use the grill in the winter we get a different cooking temperature than in the summer. It's tempting to lift the lid often to check on the food, but try not to lift it too often, it reduces the temperature of the grill each time you do. Just make sure your bird is not over the flame or hottest part of the grill or you may end up with a burned bird. Always use a thermometer to check the internal temperature to determine doneness.

Ingredients:

1 medium sized roasting or frying chicken about 3Lbs

2 red onions, thinly sliced

2 teaspoons Garlic Powder

4 Tablespoons Olive Oil

1 1/2 teaspoon Ground Allspice

1 teaspoon Ground Cinnamon

1 Tablespoon Sumac

1 lemon, thinly sliced

1 cup chicken stock or water (We have no problem using canned or packaged chicken stock)

1 teaspoon Sea Salt

1 teaspoon Fresh Ground Black Pepper

2 Tablespoons Za'atar

Directions:

Prepare the chicken by removing the backbone and laying the whole chicken out flat.

Put the chicken in a large zip bag or container that will allow chicken to be completely covered with marinade.

In a large bowl, onions, Granulated Garlic, olive oil, Ground Allspice, Cinnamon, lemons, chicken stock or water, salt and pepper.

Pour the spice mixture into the bag or container and fully submerge the chicken in the marinade.

Place chicken in the refrigerator for a few hours or overnight.

When you are ready to prepare the chicken, preheat the grill. If it is a gas grill, turn off one side of the burner or if charcoal, move the hot coals to one side of the grill to create indirect heat cooking.

Remove the chicken from the marinade pat dry with a paper towel and sprinkle the chicken on both sides with the Za'atar. Discard the marinade.

Lightly oil the grill grate and place breast side up on the coolest part of the grill.

Close the grill lid and let chicken cook about 30-40 minutes before turning over and cooking until the internal temperature is at least 155-160 degrees. Remove from heat and let chicken rest about 10 minutes until the internal chicken temperature is 165 degrees.

Serves: 6

May the Creative Force be with you!

Arlene Wright-Correll

Home Farm Herbery LLC

Plants that Honey Bees Love©

By Arlene Wright-Correll

Let’s face it; our Honey Bees are in a critical shape. Monsanto, big corporate farming is killing them off.

Around here at Home Farm Herbery we plant lots of flowers and especially ones that Honey Bees love such as Crocus, hyacinth, borage, calendula, and wild lilac provide enticing spring blooms.

Bees feast on bee balm, cosmos, Echinacea, snapdragons foxglove, and hosta in the summer and we grow lots of them here.

For fall, we know zinnias, sedum, asters, witch hazel and goldenrod are late bloomers that will tempt foragers and we oblige the bees by growing them..

Cosmos is an annual flower easily raised from seed. We plant them every spring because it’s also one of the very best for the bee. We grow it in groups, making the collection of pollen easier for the bees, which won’t have to fly as far to find their food. Cosmos grow 2-5ft tall, the majority reaching about 2ft. Cosmos are from Mexico, so it is a half hardy annual. We plant them after all danger of frost has passed, and we deadhead them to keep them flowering continuously through the summer. These open, flat flowers will delight you as well as giving the bees a feast.

We plant great beds of Sunflowers which are a great choice. These are available in many heights and colors to suit your garden space. We choose yellow or orange over red, since we know the bees don’t like red sunflowers. We avoid the new varieties that exist for the allergic gardener because these contain no pollen. Please check the labels when you buy sunflower seeds.

We grow Lavender which is a hardy shrub and there are plenty of lavenders to choose from. Lavender needs plenty of sun and well drained soil, but we are rewarded with plenty of fragrant flowers for cutting and drying. We love to watch them get smothered in bees when they come into flower.

We grow lots of herbs here and we know the bees love Thyme, Rosemary, Borage and Mint.

Honey bees love Sweet William, poppies, cornflowers (Echinacea) snapdragons, crocus and even sedum.

You have lots to choose from and you don’t even have to have a little farm like we do. Container gardens help greatly. Small plots of flower or herb gardens increase thei Honey Bees chances of survival, including our own.

You can find most of these chemical-free heirloom seeds at our Home Farm Herbery shop online and we will pay for the shipping. 

In the meantime…

May the Creative Force be with you.

Arlene Wright-Correll

Home Farm Herbery LLC

Once Upon a Catch a Fairy Tail Tea Story©

By Arlene Wright-Correll

Once upon a time, many years ago, after a long day’s work at Home Farm Herbery, I decided to sit on the patio and have a cup of tea as the evening faded into darkness.

As I looked out over gardens and ponds I started to notice thousands and thousands of blinking light that at first I thought was fireflies. However, they did not seem to be fireflies. As I peered into the darkness my ears picked up a sound. Very subtle, but is almost sounded like thousands of muted voices. I could not imagine my ears or even what it was.

So being the pragmatist that I am, yet believing in different dimensions and planes I finally concluded it must be fairies! Yep, that’s right folks thousand and thousand of fairies crossing my domain. A true fairy tale!

Even though I have never had the opportunity to see them again I went right out and bought this sign and posted the garden area they were in. Perhaps I haven’t been out at the right time or haven’t been looking.

A few weeks later I decided to do more for these little folks and I concocted a tea blend which I called Catch a Fairy Tail Herbal Tea. 

I wanted something herbal, delightful and inspiring; a blend that would be full of flowers and fairy magic, with a little hint of mint. A delicious infusion that could be enjoyed by fairies of all ages. Something that could be enjoyed all year long, hot or cold!

Looking around the herbery I found Calendula flowers, Red Clover herb, Spearmint leaf, Lavender flowers, Lemon Balm, Catnip, Oatstraw, Lemon peel, Skullcap, Chamomile flowers, Thyme, and Stevia and I decided these were stuff dreams were made of.

At this point you may have decided that I put away my witches broom and set my kettle up on a fire, chanting a few words and stirred up a batch.

“Close, but no cigar”, as the barker says. However, after many experiments I came up with the perfect mixture that after 3 or 4 minutes of brewing time gives one a delightful, refreshing, caffeine free light yellow cup of tea that can be sipped both hot and iced.

Yes, this is a true Fairy Tale story and at Home Farm Herbery there is a fairy crossing sign in one of our many gardens and we truly believe they sometimes come and visit us.

And…. Maybe while you are enjoying my Catch a Fairy Tail Herbal Tea,

you may experience the visit of a lifetime.

May the Creative Force be with you,

Arlene Wright-Correll

Home Farm Herbery LLC

Mulling is Back©

By Arlene Wright-Correll

Sit back and enjoy the an old practice Mulling, one that involves infusing warmed juices, ciders, or wines with a collection of luscious ingredients, and results in a smooth and soothing evening beverage. You can even make mulled coffee and mulled tea.

You can make Mulled Wine with Herbs as there are many recipes inspired by Glögg, a traditional Scandinavian holiday drink which brings warmth and cheer in the dark days of December. Crush cardamom pods to release cardamom’s delectable flavor and aroma. For a nonalcoholic version of this warming drink, substitute Concord grape juice.

At Home Farm Herbery we have many Mulled Cider recipes

During the colder months, there's nothing more warm and inviting than mulled spiced beverages. These recipes will delight your family and guests while creating wonderful aromas in your home. Mulled spiced beverages, which were popular with early American colonists, have become part of our American holiday traditions. It's easy to include these festive drinks in your fall and winter gatherings. However we savor them on ordinary weekdays any time of the year.

Time-saving tips: The convenient Mulling Spice Blend combines the traditional mulling spices of cinnamon, allspice, clove and dried orange peels. In addition to easy use in recipes, this fragrant mixture can become an instant potpourri -- just put one pound in a decorative bowl. The Mulling Spice Blend also makes thoughtful holiday gifts.

More short-cuts for busy cooks: Mulled spiced beverages may be refrigerated for up to 2 days. Serve chilled or reheat with low heat.

In addition to apple cider, brew tempting mulled beverages with other health-promoting juices such as cranberry, pomegranate, black cherry or cherry cider. Just substitute your favorite juice for apple cider in our Fast & Flavorful Recipe.

Fast & Flavorful Recipe: Mulled Spiced Cider

This simple recipe takes only minutes to assemble. Your family will be sipping a warm-your-toes drink in 30 minutes.

Ingredients:

8 cups apple cider or apple juice

1 cup Mulling Spice Blend

8 one-inch cinnamon sticks for garnish

Directions:

In a large, nonreactive pot, combine cider (or apple juice) and Mulling Spice Blend. Cover and bring to a simmer. Remove cover and reduce to low heat. Simmer for 20 minutes or longer. Carefully ladle into mugs. Add a one-inch cinnamon stick into each mug.

Makes 8 servings.

Richly Spiced Mulled Cider

Gently toasting spices brings out their uplifting aromas and will fill your whole kitchen with a homey fragrance.

Ingredients:

8 cups apple cider or apple juice

12 one-inch cinnamon sticks

10 cloves

10 allspice berries

2 anise stars

5 black peppercorns

1 teaspoon dried orange peels

1 teaspoon dried lemon peels

Directions:

In a large, nonreactive pot, lightly toast 4 one-inch cinnamon sticks, cloves, allspice berries, anise stars and black peppercorns over low heat for about one minute until fragrant.

 Remove pot from heat; let cool slightly. Slowly add cider (or apple juice) and stir.

Add dried orange peels and dried lemon peels. Return pot to heat and bring mixture to a simmer. Reduce to low heat and continue to simmer for at least 20 minutes. Occasionally gently stir. Strain through a fine-mesh strainer. Carefully ladle into mugs and add a one-inch cinnamon stick into each mug. Makes 8 servings.

Mulled Beverage Variations

Mulled Spiced Tea

These spices will increase your enjoyment of your favorite black teas, such as China, Earl Grey and Ceylon. This recipe creates a strong black tea taste. If you prefer weaker tea, use 2 to 3 tea bags. Lavender, vanilla bean and honey add sweet, delicate flavorings. For a spicier sweetener, substitute 4 pieces of crystallized ginger for the honey.

Directions:

Bring 8 cups of water to boil in a large, nonreactive pot.
Remove from heat.

Add 4 to 6 black tea bags.

Add 1 teaspoon ground cinnamon, 1 teaspoon ground clove, 1 teaspoon ground allspice, 1 tablespoon nutmeg, 1 vanilla bean, 1 teaspoon lavender (optional) and 1 tablespoon honey (or more to taste).

Steep for 5 minutes.

Return to low heat and simmer for at least 20 minutes.
Strain through a fine-mesh strainer. Serve warm or chill. Makes 8 servings.

Mulled Red Wine

This recipe is inspired by Glogg, a traditional Scandinavian drink. It's particularly flavorful because of cardamom, a fragrant spice frequently found in Scandinavian baking.

Directions:

In a large, nonreactive pot, combine one bottle of medium or full-bodied red wine, such as Merlot, with 1/2 cup Mulling Spice Blend.

Add 1/4 cup sugar, 6 crushed cardamon pods or 1/4 teaspoon ground cardamom, 1/4 cup raisins and 1/4 cup blanched almonds.

Cover and bring to a simmer. Uncover and reduce to low heat, occasionally stirring.

Simmer for at least 20 minutes until spices infuse the wine and the raisins plump.

Strain through a fine-mesh strainer. Serve warm in mugs in 1/2 cup portions.

Makes at least 4 servings.

We could go on; however, this will give you a good start.

In the meantime,

May the Creative Force be with you!

Arlene Wright-Correll

Home Farm Herbery LLC

Let’s talk a little about French Tarragon©

By Arlene Wright-Correll

The photo above is fresh French tarragon.

You can easily grow some in a pot on your patio or just in your yard.

Though this herb is native to Siberia and western Asia, tarragon is primarily used in France. 

We grow great French Tarragon at Home Farm Herbery where it's often added to white wine vinegar, lending sweet, delicate licorice-like perfume and flavor. It pairs well with fish, omelets, and chicken cooked with mustard, and it's a crucial component of béarnaise sauce. French tarragon isn't always easy to find, but when you get it, you'll love the bittersweet, peppery taste it imparts. 

This is our dried Tarragon.. 

It is easy to grow and you can get the seeds at most places and we have heirloom tried and true seeds at Home Farm Herbery. 

It is interesting to know that heat diminishes its flavor, so add tarragon toward the end of cooking, or use it as a garnish. A little goes a long way

Tarragon is a bittersweet herb with a hint of licorice flavor, but too much can overwhelm your recipe. 

1 Tablespoon fresh tarragon = 1 teaspoon dried.  

Dried tarragon should be kept in a sealed container in a cool, dark place and used within 1 year. 

Heat greatly intensifies the flavor of tarragon, both fresh and dried.  

Tarragon is also a good herb to use in infused oils. 

Tarragon is a prime ingredient in Béarnaise Sauce and the French favorite herb mixture, fines herbes.

Try some soon and you will be glad you did.

May the Creative Force be with you.

Arlene Wright-Correll

Home Farm Herbery LLC

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.

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

How to use Za’atar©

By Arlene Wright-Correll

Someone asked me the other day what was Za’atar and how to use it.

First of let me say that Za'atar is a Middle Eastern spice blend commonly used with oil for dipping pita or flatbreads or as a main ingredient in hummus. At Home Farm Herbery we make this seasoning and we this delightful seasoning to flavor some of our own food fusion cuisine and I used it to enhance and spice up chicken, fish and vegetables.We make this seasoning with several herbs and spices but we only use Sea Salt.

We love trying something new here at Home Farm Herbery and you should expand your own and your families horizons because like music food and recipes are universal.

One of my favorite recipes is Za'atar Spiced Meatballs.

Za'atar Spiced Meatballs

Ingredients:

1 lb. ground lamb or turkey (I used 99% ground turkey breast)

3 tablespoons bread crumbs

7 teaspoons Za'atar, divided

1 tablespoon olive oil

Directions:

Preheat oven to 375º F

In a medium bowl thoroughly mix bread crumbs and 6 teaspoons Za'atar into ground meat.

Cover a baking sheet or a cookie sheet with aluminum foil

Make 10 golf ball sized meatballs and place on a baking sheet

Heat olive oil in a heavy skillet over medium/high heat

Place meatballs in skillet and brown each side of the meatballs, 2 minutes per side

Place meatballs back on baking sheets and sprinkle with remaining Za'atar

Bake 6 minutes

Serve with couscous (I used 4 cups cooked) In the event you don’t like couscous you could exchange it for rice.

Serves: 4

May the Creative Force be with you,

Arlene Wright-Correll

Home Farm Herbery LLC

How to Make Your Own Corned Beef©

By Arlene Wright-Correll

Truly Irish, Corned Beef is an Irish delicacy and is one of the most popular foods on St. Patrick’s Day. However, it wasn’t until the Irish came to New York in the 1700’s that they started using corned beef bought from the Jewish butchers instead of bacon.

Making your own corned beef gives one great satisfaction, it is very easy and very healthy for you because you know what is in there.

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.

Pink curing salt, or sodium nitrite, goes by many names, such as Prague Powder #1 or DQ Curing Salt #1. If you don't have it, you can still make corned beef, but it is necessary for that vibrant pink color we associate with corned beef. And it adds flavor too. Without it the corned beef will be a dull grey color.

You can make it the slow way like Alton Brown does and here is his recipe.

Directions:

Place 2 quarts of water into a large 6 to 8 quart stockpot along with 1 cup salt, ½ cup brown sugar, and 1 pkg. of Gourmet Corned Beef Spices.

Cook over high heat until the salt and sugar have dissolved.

Remove from the heat and add 2 lbs of ice. Stir until the ice has melted.

If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F.

Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine.

Seal and lay flat inside a container, cover and place in the refrigerator for 10 days.

Check daily to make sure the beef is completely submerged and stir the brine.

After 10 days, remove from the brine and rinse well under cool water.

Place the brisket into a pot just large enough to hold the meat, add 1 small onion, (chopped) 1 carrot (chopped) and 1 stalk celery (chopped) and cover with water by 1-inch.

Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender.

Remove from the pot and thinly slice across the grain.

Or….do it the quicker way using the same ingredients..

Combine corned beef and Gourmet Corned Beef Spices contents, water, onion, carrots, celery, and salt together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface. 

Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.

Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.

Remove meat to a cutting board and let rest 10 to 15 minutes.

Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.

To make the best Reuben grilled sandwich here are the directions.

Spread non-buttered sides with Thousand Island dressing.

On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese.

Top with remaining bread slices, buttered sides out.

Grill sandwiches until both sides are golden brown, about 15 minutes per side.

Or you can make hot or cold corned beef and sauerkraut sandwiches with mustard as your spread of choice.

In the meantime…

May the Creative Force be with you.

Arlene Wright-Correll

Home Farm Herbery LLC

How to Make Spicy Thai Stir Fry©

By Arlene Wright-Correll

You worked all day and you come home and now have to cook. Or you are an empty nester like me and really don’t do much cooking any more.

I have been using a wok for over 40 years now and I find it not only great but easy and fast to use. However, in the event you do not have a wok then just use a deep sided frying pan.

Either way this great, easy to make, 15 minute dish is wonderful whether you are cooking for 4 or for 1. I don’t mind making it for 4 because I can either freeze some of it to thaw out another day and add to my lettuce later or I just reheat the leftovers.

Light, spicy and full of flavor. This is a very easy dish to prepare and only took about 15 minutes to get it on the table. At Home Farm Herbery I really liked using the lettuce because it gave a nice freshness and cool crisp taste to what might otherwise been the usual rice.

Some times I use bigger pieces of lettuce and make a lettuce wrap with the meat.

I use 2-3 Tablespoons Crushed Red Pepper Flakes (30,000-35,000 SHU)

*Let me make a big NOTE here. The secret of easy cooking is to have all the ingredients cut/chopped/diced/poured out prior to starting the cooking.

It's all about "mise en place", which is French for "together in place". Always have all of your ingredients available and ready to go before you start cooking. For some recipes where the dish is cooked very quickly, such as stir fry or Chicken Picatta, you should have all of your ingredients cut and ready to go in advance before you start to cook. For other dishes such as soup which cooks longer, you can save time by doing the prep work as you cook versus having everything cut and ready to go in advance.

This dish is a good source of protein, Vitamin K, Vitamin B12 and Zinc but it is also high in sodium.

Ingredients:

1 pound flank steak

2 – 3 tsp Dried Red Chili Pepper Flakes 

1/4 cup Spicy Thai Seasoning

1/4 cup Minced Onion

2 tablespoons + a pinch of canola oil (for the chile paste)

1/2 small bell pepper, chopped

3 tablespoons fish sauce

1 tablespoon granulated sugar

1/2 cup water (more if needed in Step 6)

Green lettuce leaves

Directions:

Slice beef into 1/4 inch strips 2-3 inches long.

Grind chilies, Spicy Thai Seasoning and Minced Onion into a coarse paste adding a pinch of oil.

Heat wok or deep side skillet and the oil and swish it around the wok.

Add chile paste and stir until lightly browned.

Add beef and bell pepper and stir not overcooking.

Add fish sauce, sugar and water and stir (you will have about 1/2 to 3/4 cup sauce) more water if needed).

In serving bowl place lettuce leaves to cover bottom and place mixture on top.

Serves 4

May the Creative Force be with you

Arlene Wright-Correll

Home Farm Herbery LLC

How to Grow and Harvest Burdock©

By Arlene Wright-Correll

If you are starting or have an existing herb garden chances are you haven’t got burdock or may have not even considered it.

You can plant burdock in your garden, it grows easily from seeds planted in spring and then thin seedlings to 6 inches apart. The plant tolerates most soils but prefers moist, rich soil and full sun. You may want to do as many herbalists by mixing wood chips and sawdust into burdock beds to keep the soil loose, so the roots are easier to harvest.

Burdock is popular in both Western and Chinese herbal medicines for its detoxifying effects yet we often overlook it in many Chinese dishes and you can easily incorporate it into your dishes.

Burdock is a biennial plant and the best time to harvest the root is during the fall of the first year, when the plant has large leaves that are green on top and grayish underneath, or during the spring of the second year.

During burdock’s second year, the plant will produce purple flowers from summer to early fall.

Burdock roots grow very deep into the ground and usually as much as two feet. This makes the herb rich in minerals.

There are not only medical uses for burdock but culinary ones also.

Both Western and Chinese herbal medicines for its detoxifying effects and it’s a great herb to try if you have skin problems, such as acne, eczema, psoriasis or skin infections. It’s also considered a traditional liver tonic. You can treat the irritability associated with premenstrual syndrome. Burdock is often used to protect against cancer. It was an ingredient in Hoxsey’s controversial cancer formula, which was popular in from the 1930s to the 1950s. Burdock is often used for its nutritive and liver-strengthening effects. The powerhouse plant also has mild diuretic properties.

Make a tea by simmering 1 teaspoon of the cut root (fresh or dried) per cup of water, for 30 minutes. Strain and drink 1 cup, three times daily with meals or if you prefer a liquid extract, take 3 drops two to three times a day.

In cooking you can sauté burdock in you wok with your stir fries.

May the Creative Force be with you,

Arlene Wright-Correll

Home Farm Herbery LLC

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