Home Farm Herbery

Ground Beef with Tomatoes and Zucchini©

By Arlene Wright-Correll

The gardens are being thought of and we are planting tomatoes and zucchini at Home Farm Herbery. So we look forward to fixing this recipe. So should you. However, it is just as good without the beef if you are off beef, can’t get organic, free range beef or are a vegetarian. If you do use beef buy some 96% fat free beef. If you want you can substitute Venison.

However, one does not need to wait until their garden produces to make this easy great recipe that you family will love. You can make this anytime of the year.

This certainly is not a spicy beef dish but it is a super quick and easy dinner (as long as you prepare the rice a head of time). We loved this dish because it was filling, low in sodium, high in protein and stuffed with healthy nutrients (especially vitamins b6, b12 and c and also zinc, manganese, and selenium). This did have some Trans fat per serving.

Ingredients:

1 lb 96% lean ground beef

1 large zucchini, sliced

1 large tomato, chopped

1/2 medium yellow onion, chopped

2 teaspoons dried garlic flakes

2 teaspoons dried basil 

1 Tablespoon olive oil

Cracked pepper to taste

Directions:

Preheat a non stick pan over medium-high heat.

Brown ground meat for about 3 minutes until cooked through.

Add the zucchini, onions and stir fry 8-10 minutes until vegetables are browned.

Add tomato and cook 3-4 minutes

Stir in garlic flakes, basil, olive oil and pepper

Serve over 1/2 cup prepared rice

May the Creative Force be with you,

Arlene Wright-Correll

Home Farm Herbery LLC

Great Seeds to Plant this fall©

By Arlene Wright-Correll

At Home Farm Herbery we not only plant in the spring, we also plant in the fall.

We plant our False Indigo seeds in the fall because if we plant them in the spring they will not come up until the next spring. Plant these perennials in the fall!

It seems we have more time to plant in the fall and we take this opportunity to plant lots of wild flowers.

Of course we plant our bulbs in the fall and we divide our ever growing iris and other perennials to fill in other places.

Another great benefit of working the gardens in the fall is that weeds are easier to control.

Here is one of our September plant schedules:

Blueberries and fall is the perfect time to plant blueberry plants. Planting in the fall will allow for good root growth and early growth this coming spring.

Broccoli and if you live in a warmer climate and can find a quick growing Broccoli variety you can harvest well into November. We love Calabrese. All these seeds are at our Home Farm Herbery store.

If you like Garlic then Garlic is a vegetable that can be planted in the fall for a larger and earlier harvest this coming spring.

You can even plant Lettuce in the fall. Sow lettuce late summer for a fall crop. Grow fast maturing varieties.

We get a second crop of Radishes by planting them in the fall as they are a quick and easy vegetable to grow. Plant now and you can have them ready in 30 days.

You can also plant these seeds in the fall Beets, Carrots, Parsnips, Rutabagas, Chives and Globe Onions. Remember you can also plant Brussels sprouts, Cabbages, Cauliflower and Fava Beans. All these seeds are at our Home Farm Herbery store. 

Spinach is more of a cool weather vegetable and is great to grow in September.

If you want herbs during the winter months then grow Herbs as they are defiantly the most popular indoor plant to grow throughout the winter months. Try your hand at these our five most popular herbs. Basil, Chives, Oregano, Parsley, Thyme. All these seeds are at our Home Farm Herbery store.

You might try your hand at raised beds. We love them. Lots of them are only 8 or 12 inches high and several of them are waist high which works well for older gardeners.

You can make raised beds out of anything from old feed troughs to old bath tubs. They can be made of twigs, old good wood or new wood. How about kids old wading pools?

In the meantime…

May the Creative Force be with you.

Arlene Wright-Correll

Home Farm Herbery

Dried Mushrooms are GREAT! ©

By Arlene Wright-Correll

Home Farm Herbery’s dried mushrooms are one of our greatest works of art. We call them works of art because they do wondrous things to our cooking.

Many years ago we used to cook with them raw until we stumbled upon drying them and realized that there was a whole world that we were missing out on?

Dried mushrooms are a thing and a thing that is INTENSE FLAVOR that is readily available to almost everyone.

Here at Home Farm Herbery dried mushrooms let you experience new and different mushroom varieties that you wouldn’t otherwise be able to try without traveling quite a distance.

Dried mushrooms range from your more traditional Shiitakes and Portabellas to our Wild Mushroom blend which has a number of gourmet mushrooms.

They also have different flavor profiles and textures including an earthy meatiness, an earthy sweetness and umami flavors. Umami is one of the five basic tastes along with sweet, sour, salty and bitter. This specific flavor is what you would call ‘savory’ and is experienced through your taste receptors that absorb glutamate. Umami flavors can be hard to describe, but come with a specific mouth feel that many people have experienced. This induces salivation and a feeling of furriness on the tongue. 

Did you know that possibly the best part of dried mushrooms is that they can last for up to several years in the proper storage conditions?

There are many types of Dried Mushrooms

Dried Porcini Mushrooms have a very meaty texture when reconstituted and also have a complex flavor. Porcini mushrooms are very versatile and can be substituted for fresh Porcinis when they are not in season. Porcini mushrooms are used in a variety of cuisines including Asian, Italian and other European cuisines. Porcini mushrooms are typically used in soups, stews, stocks and braising liquids. 

Dried Shiitake Mushrooms are one variety of mushrooms that cooks actually prefer in the dried form, as opposed to fresh. This is because the drying process brings out the umami flavor that the fresh mushrooms do not possess. In Japan, shiitake mushrooms are added to miso soup and added to simmered and steamed dishes, while in Chinese cuisine they are more likely to be sautéed in vegetarian dishes. We like to use Shiitake mushrooms to make gravy, pasta and rice.

Dried Morel Mushrooms are loved by mushroom aficionados who will tell you that their flavor cannot be beaten by any other type of fresh mushroom. Morel mushrooms are very easy to recognize by their honeycomb shaped cap. These mushrooms have a rich, smoky and earthy flavor and we like to use them in a variety of dishes. Some of our favorites include beef, chicken and seafood recipes. We also like to use them to make casseroles, gravy and pasta dishes.

Dried Lobster Mushrooms can be substituted in recipes that call for just about any other type of mushroom. Their flavor will be unique depending on the mushroom hosts, but they will almost always have a spicy, strong shrimp and shellfish aroma and a possible peppery taste if the host mushroom is a Lactifluus. We use Lobster mushrooms in an array of dishes such as scrambled eggs, baked pasta, gravies or any other mushroom dish that could also use some vibrant orange color.

Candy Cap Mushrooms are a mushroom that does not follow the typical pattern of being eaten as a vegetable. Candy cap mushrooms are unique because they can enhance the flavors in sweet and savory dishes. When dried, these mushrooms have an aroma that brings to mind maple syrup or butterscotch. Because of the sweet aspect of this mushroom, it is used as a flavoring in the way that saffron, truffles and vanilla would be. These mushrooms are used by innovative cooks to bring a surprising flavor to breads, cookies and ice cream. They are also delicious in savory dishes that include polenta, pork and quinoa. 

Our Magically Forest Dried Wild Mushroom Blend is combination of our favorite mushrooms that includes Morels, Chanterelles, Black Trumpets, Porcini, Lobsters, Sliced Shiitakes, and Boletes. We like to use our Wild Mushroom Blend to make dishes such as beef dishes, casseroles, stir fries, stuffing and soups.

Dried Black Trumpet Mushrooms

Black Trumpet Mushrooms which are actually a very common variety of mushroom, but they are dark, small and grow in the forest so they are very hard to find thus making them the most expensive mushrooms we offer. We use these when we make our incredible Black Trumpet Mushroom Duck Salami or sausages.

We love their smoky, rich buttery and elegant flavor with a pleasant, fruity aroma and our Black Trumpet Mushrooms pair well with hearty stews, meat and chicken, rice dishes, egg dishes, soups and stir-fry and will give an added layer of depth to sauce and gravy.

At first you may think that dried mushrooms are a bit expensive, but top chefs and home cooks alike can tell you how much the drying process intensifies the flavor of the mushroom. They are also a good addition to any well stocked pantry and are perfect for months when wild mushrooms are not in season. 

May the Creative Force be with you

Arlene Wright-Correll

Home Farm Herbery

Creamy Stuffed Mushrooms©

By Arlene Wright-Correll

I love stuffed mushrooms and I make these at Home Farm Herbery with fresh mushrooms and fresh spinach. However, I also make them with fresh Portobello mushrooms and our dehydrated spinach flakes.

Creamy Stuffed Mushrooms

Ingredients

8 ounces dried spinach flakes 

2 tsp Garlic puree

3 tbsp Butter

4 tbsp Parmesan cheese

3 tbsp Sour cream

10 Medium / 5 large Portobello mushrooms

Wash the Portobello mushrooms and remove stems and save them for something else.

Mix all the other ingredients (except the Parmesan cheese) in a bowl and then fill the mushrooms with the ingredients.

Sprinkle the Parmesan cheese on top.

Bake at 400 degrees for about 20 minutes.

Portobello mushrooms stuffed with creamy garlic spinach, then topped with grated parmesan make the perfect summer lunch!

May the Creative Force be with you!

Arlene Wright-Correll

Home Farm Herbery

Cooking with Chervil, Try it. You will Love it©

By Arlene Wright-Correll

In our Home Farm Herbery kitchen Chervil is another herb that we'd really like to use more often. It is thought to be mostly used in French cooking but that is not really true.

It looks like parsley and tastes like mild basil, but its flavor has a tendency to evaporate into thin air in a lot of dishes.

Many people including cooks and gardeners do not realize that Chervil comes from the carrot family along with dill, parsley, and fennel. It does look incredibly similar to parsley, except the leaves are smaller, lacier, and paler in color. We grow Chervil here at Home Farm Herbery and we like the fact that it shares one of the same aromatic compounds as tarragon. Chervil has a very delicate anise aroma and flavor.

This comes out especially when we dry it and chop it up very fine for our customers who realize any amount of cooking just destroys the flavor of chervil. It is so tender to begin with it that we toss it into dishes at the very last second.

Chervil is fantastic with eggs! We like to sprinkle a little over the tops of omelets right before serving or stir minced leaves into gently cooked eggs encocotte. We chop the leaves very finely and mix them into butter to use with steamed vegetables, fish, and grilled meats. The residual heat from the food amplifies the aroma of the chervil without destroying its flavor.

If you are not familiar with this great herb then give yourself a treat and order some today. Of course it would be nice if you grew it, but many people don’t because they think they have neither the time nor the space.

We have great heirloom seeds at this link

and we have the best dried chervil at  this link.

Here is one of Home Farm Herbery’s favorite recipes using many of our dried ingredients.

SAUTEED SHRIMP and SCALLOPS

Ingredients:

2 tsp. of our roasted minced garlic flakes 

6 tsp. of our dried onions

1/2 lb. fresh or frozen shrimp

1/2 lb. fresh bay scallops

½ cup of our dried chopped shallots

1/4 c. chopped dried parsley 

3 tbsp. butter

2 1/2 tsp. dried basil leaves 

1/2 tsp. dried tarragon 

1/2 tsp. dried chervil 

1/4 tsp. dried thyme 

1/2 c. dry white wine

freshly ground black pepper

Directions:

Clean the fibrous portion from the scallops; wash briefly in cold water and drain. Clean or thaw the shrimp and cut into scallop-size segments.

Sauté the scallions and shallots in butter and add the garlic and dried herbs.

Add the wine and stir. Sauce can then be reduced by half (unless you're making soup).

Add the shrimp, scallops, parsley and black pepper. Sauté for no more than 10 minutes (less if the scallops are small).

May the Creative Force be with you,

Arlene Wright-Correll

Home Farm Herbery

More Cooking with Chervil©

By Arlene Wright-Correll

We love cooking with our dried chervil and we love sharing our recipes. Here are two of our long time favorite recipes. The first one is very simple and the second one is deliciously elegant.

Roasted Pepper Frittata

Chervil has long been a favorite in egg dishes, but usually in the dried form. This recipe takes a nice helping of the fresh greens and adds it to a mix of colorful bell peppers. This recipe has long been a favorite of mine.

Makes 6 servings

1 red bell pepper

1 yellow or orange bell pepper

1 green bell pepper

2 cloves garlic, minced

2 teaspoons balsamic vinegar

2 tbsp. dried chervil, 

Salt and pepper to taste

8 large eggs

3 tablespoons low-fat milk

1/2 cup grated Parmesan cheese

1 1/2 tablespoons olive oil

Fresh chervil sprigs for garnish

Preheat broiler.

Cut all the bell peppers in half lengthwise and remove the stems, seeds and ribs. Place cut sides down on a baking sheet. Broil until the skins blacken and blister. Remove the baking sheet from the oven, drape the peppers loosely with aluminum foil and let cool for 10 minutes. Using your fingers or a small knife, remove the pepper skins. Cut the peppers lengthwise into strips 1/4-inch wide.

In a bowl, combine the bell pepper strips, garlic, vinegar, chervil and salt and pepper to taste. Let marinate un-refrigerated 30 minutes.

In another bowl, whisk together the eggs, milk and Parmesan until frothy. Add the pepper mixture and mix well. Season to taste with salt and pepper.

Preheat oven to 400 degrees.

In a 10-inch ovenproof frying pan over medium heat, warm the olive oil. When the oil is hot, add the egg mixture and, when it starts to set, lift the edges of the frittata with a spatula so that some of the egg mixture runs underneath.

Reduce the heat to medium and cook until the bottom is set but the top still is runny, 8 to 10 minutes. Place the pan in the oven and cook until the eggs are set on top and golden brown on the bottom, 6 to 7 minutes.

Remove the frittata from the oven and loosen with a spatula. Invert the frittata onto a serving plate. Garnish with fresh chervil sprigs.

We adapted this recipe from Emeril LaGasse around 16 years ago.

Lobster Ravioli in a Fennel and Chervil-Infused Nage

Total Time: 1 hr 25 min Prep:15 min Cook:1 hr 10 min

Yield: 18 ravioli, serving 6 as an appetizer

Ingredients

2 ribs celery, roughly chopped

2 onions, roughly chopped 

2 carrots, roughly chopped

1 lemon, juiced

1 orange, juiced

1 teaspoon black peppercorns (we like to use our Grains of Paradise)

¼ tsp dried thyme 

¼ tsp. dried parsley 

2 cloves garlic, peeled and smashed

2 bay leaves

1 cup dry white wine

1 teaspoon salt

2 live (1 1/2 to 2 pound) lobsters

1/2 cup finely chopped fresh fennel bulb, fronds and upper stems reserved

1 tablespoons dried chervil

1/2 cup heavy cream

6 tablespoons butter

1 tablespoon lemon zest

1 lemon, juiced

1/4 cup minced dried onions 

½ teaspoon minced dried garlic 

36 wonton or egg roll wrappers

Directions

In a large pot place 1 gallon of water and the celery, onion, carrot, lemon and orange juices, peppercorns, thyme, parsley, garlic, bay leaves, white wine and salt. Bring to a boil over high heat, reduce to a simmer, then add the lobsters and poach for 9 minutes. Remove the lobsters from the water with tongs and drain. When cool enough to handle, remove the lobster meat and claw meat from the shells, finely chop and set aside, reserving the shells.

Into a clean pot strain the cooking liquid through a fine mesh strainer. Add the lobster shells and bring to a boil over high heat and reduce by half. Add the fronds and upper stems from the fennel bulb and reduce again by half (should be between 2 and 3 cups). Strain the liquid again into a clean saucepan and bring to a simmer. Add the chervil, cream, 2 tablespoons butter and 1-1/2 teaspoons lemon zest to the pan and season to taste. Remove sauce from the heat and cover.

In a large sauté pan, melt 2 tablespoons of butter over medium heat and sauté the fennel, shallots and garlic until soft. Add the chopped lobster meat and sauté for 2 minutes. Add the lemon juice and remaining lemon zest and butter to the pan and stir to incorporate, next pour onto a plate to cool.

On a flat surface spread out 18 won ton wrappers and spoon 1 tablespoon of lobster filling into the center of each. Brush a little water on the outer rim of the filled wrapper and top a wrapper. Press gently around the filling and the edges of the wrappers to seal.

(Ravioli may be refrigerated at this point, covered tightly, until ready to use, up to 2 hours.)

Bring a large pan of salted water to the boil, drop in the ravioli in batches and cook for 30 seconds. Drain thoroughly and place 3 ravioli in the center of each serving plate, and coat with the sauce.

May the Creative Force be with you

Arlene Wright-Correll 

Home Farm Herbery

Bee Balm is an Important Seed to Plant©

By Arlene Wright-Correll

Bee balm,

also called monarda, is a perennial flowering herb (up to 4 ft.) with a long history as a medicinal and as a plant. American colonists used it to make tea, and Native Americans used it to treat colds and sore throats.

It has a pleasing scent that is used to make potpourri and sachets. The flowers are edible and sometimes added to summer salads. It is not only beautiful, but makes superb tea.

Many of us do not realize it is famous for its beauty and its fragrance, Bee Balm, also know as Wild Bergamot, is an old flower garden favorite.

At Home Farm Herbery Bee Balm

is one of the best attractors of beneficial butterflies, hummingbirds, and bees. All in all, Bee Balm is a “must” for any garden. AN IMPORTANT PLANT FOR ANY GARDEN!

Bee Balm needs good air circulation and won’t do well if crowded. Also, if the soil is allowed to dry out, it may develop powdery mildew. Make sure to choose a location that is kept fairly moist to avoid this problem. You should also avoid watering the leaves, making sure to only water the soil. If mildew does appear, cut it back, removing all of the infected stems. It should come back in better health next season.

You can use Bee Balm externally as a calming aromatherapy treatment. Place a handful of fresh leaves in a cheesecloth or piece of linen, tie into a bag, and place under hot water while running a bath; breathe the steam in deeply. This can help sooth cold symptoms, sore throat, fever, and congestion. Bee balm can also be used as an antiseptic and antibacterial by soaking a cloth in the tea and applying as a compress. It can be made into an ointment for use as a pain reliever and to speed the healing of minor wounds, insect bites/stings, eczema, psoriasis, cold sores, and acne.

You can use it internally since like all members of the mint family it is good for improving digestive issues like general digestion, gas, poor appetite, colic, bloating, nausea, and vomiting. It has also been used to lessen menstrual cramps. Oswego tea can be used as a calming agent for the nerves or to relax one in preparation for sleep. It can be used solo or mixed with other herbs like chamomile and valerian.

It repels mosquitoes naturally since Bee balm’s scent is an effective mosquito repellent, but generally works best when its leaves are crushed to release the fragrant oils

You can also use as a soothing skin tonic for itchy, dry, or sunburned skin. To make the tonic, “boil 1 cup of bergamot leaves and flowers in 1 1/2 liters of water for 10 minutes. Cool and strain. Use as a splash or spritz, or add to your bath.

NOTE* Those who have thyroid issues should use caution when ingesting bee balm; also, those who are pregnant should not take it internally. While rubbing the leaves of bee balm can be a repellant for insects – especially mosquitoes – for some people, this may cause sensitivity to the sun, so don’t use undiluted without testing on a small area of the skin. As with any new treatment, check with your healthcare provider before using.

The best thing I like is that it attracts natural predators such as birds, pollinating insects, and predatory insects. Bee balm attracts pollinating insects such as bees, and predatory insects such as beetles, centipedes, spiders, bees, and butterflies, which will eat the herbivorous insects and parasites that eat your plants. Butterflies and hummingbirds also love bee balm. Hence planting this in your garden will attract many other creatures.

You can make Bee Balm Iced Tea by placing ¼ cup bee balm leaves and flowers in a teapot or glass bowl. Pour one quart of boiling water over them. Cover and steep until cool, about an hour. Strain and discard leaves and flowers. Sweeten as desired. Chill and serve over ice.

May the Creative Force be with you,

Arlene Wright-Correll

Home Farm Herbery

White Chicken Chili©

By Arlene Wright-Correll

At Home Farm Herbery we have tons of great recipes that over the years we have made. We have special ones for the late fall and for during the winter especially when we just want to sit out the snowy days. Nothing is better than coming in and having a bowl of this.

When we lived in the North Country of New York and we had 5 children living at home we kept a pot of this perking on the stove many a night. The winters were hard and very, very long.

White Chicken Chili 

1 tablespoon vegetable oil

1 1/2 pounds boneless, skinless chicken breast tenders

1 medium onion, chopped (In the winter we use ½ cup of our dried minced onions)

1 clove garlic, chopped

1 tablespoon ground cumin 

1 1/2 teaspoons coriander

1 to 1 1/2 cups mild salsa Verde

1 can (15 ounces) cannelloni beans, drained

1 can (15 ounces) pinto beans, drained

1 cup water

1/2 cup frozen corn

1 can (12 fluid ounces) evaporated low-fat 2-percent milk

1 cup fresh spinach leaves (In the winter we use ½ cup of our dried spinach flakes)

Baked tortilla chips and light sour cream for serving, optional

We heated the oil in large saucepan over medium-high heat.

Add chicken, and cook on each side until golden.

Transfer to plate and cover loosely with foil.

Add onion to same saucepan, and cook, stirring occasionally, until translucent.

Add garlic and cook for an additional 30 seconds.

Stir in cumin and coriander, and cook for 30 seconds longer.

Stir in salsa Verde, beans, water and corn. Cook for an additional 10 minutes, or until chili is hot.

Cut or shred chicken into bite-size pieces and add to saucepan along with any accumulated juices on plate.

Stir in evaporated milk and spinach, and continue cooking just until chili is heated through and spinach is slightly wilted, about 3 to 5 minutes.

Serve topped with crumbled tortilla chips and a dollop of sour cream. This recipe yields 8 servings.

Tread the earth lightly and in the meantime may the Creative Force be with you.

Arlene at Home Farm Herbery LLC

Venison Pie Recipe©

By Arlene Wright-Correll

Crust:

1 cup warm water 

2 1/4 teaspoons active dry yeast

1 teaspoon honey

2 tablespoons extra-virgin olive oil

3 cups unbleached all-purpose flour

1 teaspoon salt

Filling:

1 pound ground venison

1 tablespoon crushed fennel seed

1 teaspoon salt

2 teaspoons red pepper flakes

1/4 teaspoon black pepper

1 large tomato, chopped

1 bell pepper, chopped

1 cup grated mozzarella cheese

1 cup grated provolone cheese

Egg wash (1 egg beaten with a little water)

1 egg, beaten

Sesame seeds

To make dough:

In large bowl, whisk together water, yeast and honey. Let sit for 5 minutes, or until foamy. Stir in olive oil.

In separate bowl, mix together flour and salt. Add half to yeast mixture and stir to combine. Continue adding remaining flour until most is incorporated. Turn out onto floured surface and knead in remaining flour. Knead for an additional 5 minutes, or until dough is smooth and tacky.

Place dough in oiled bowl, turning to coat. Cover with plastic wrap and set aside to rise for about 1 1/2 hours.

To make filling:

Brown meat in large skillet with fennel seed, salt, red pepper flakes and black pepper. Set aside to cool.

Line two baking sheets with parchment paper and set aside.

To assemble: Punch down dough and divide in half.

On floured surface, roll out each half to approximately 1?4-inch thickness in 10-by-14-inch rectangle.

Transfer dough to prepared baking sheets. Spread half the meat on each, leaving 1-inch border.

Top each with half the tomato, half the bell pepper and half the cheeses. Brush egg wash on long side of dough, farthest from you.

Beginning with long side closest to you, roll up stromboli and tuck end under to seal.

Cover lightly with tea towel and let rise for 20 to 30 minutes.

Heat oven to 350°F.

Brush each top with beaten egg and sprinkle with sesame seeds. Bake for 30 to 40 minutes, or until golden brown. Allow to cool for 5 to 10 minutes before slicing.

Yields 2 Venison Pie rolls, serves 12.

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

Arlene Wright-Correll

Home Farm Herbery LLC

Southwestern Bean Chili©

By Arlene Wright-Correll 

We have served a lot of Chili over the years at Home Farm Herbery and it was one of Carl’s favorite meals. Here is one he liked very much. This is one of our favorite “any time of the year” meals, but it is especially appreciated in the winter on a cold chilly day or night.

Southwestern Bean Chili 

Ingredients:

1 tablespoon olive or vegetable oil

1/2 pound pork tenderloin, trimmed, or 1/2 pound chicken breast, cut into 1-inch cubes

1 cup chopped onion

1 cup chopped bell pepper (green, red or yellow, or a combination) (In the winter we used our dried green bell peppers)

1 jalapeño pepper, finely chopped

1 teaspoon ground cumin

1 teaspoon chili powder, mild or hot

1 cup chopped tomato (In the winter we used our dehydrated tomatoes)

1 cup chicken broth or water

1 can (15 ounces) Southwestern Bean Salad, not drained

Salt, to taste

Sour cream and chopped cilantro, optional 

Directions:

Heat oil in large saucepan or Dutch oven over medium heat. Add pork, and cook, stir frequently, until browned and just cooked through, about 3 to 5 minutes. Remove from pan.

Add onion, bell pepper and jalapeno, and continue to cook and stir for an additional 2 minutes, or until crisp-tender. Stir in cumin, chili powder and tomato. Add water and bring to boil. Reduce heat and simmer for 5 minutes.

Stir in Southwestern Bean Salad and cooked pork. Simmer until heated through, about 3 minutes.

Season with salt, to taste. Serve topped with sour cream and cilantro, if desired.

Yields 4 servings.

Arlene’s Note: Additional liquid may be added if chili is too thick.

Tread the earthy lightly and in the meantime may the Creative Force be with you.

Arlene at Home Farm Herbery.

Rue is a Good Herb Perennial for Zone 5-9©

By Arlene Wright-Correll

Recently we received this email question, “I was wondering if you know anything about the plant Rue and can I plant it here?”

Rue is an herb and it is a perennial plant that you can grow in zones 5 though 9. So we planted some in our Kentucky gardens here at Home Farm Herbery a long time ago and we sell the heirloom seeds worldwide and ship them free.

 Rue has a long history of use as a domestic remedy, being especially valued for its strengthening action on the eyes. The plant contains flavonoids (notably rutin) that reduce capillary fragility, which might explain the plants reputation as an eye strengthener. Some caution is advised in its use internally, however, since in large doses it is toxic and it can also cause miscarriages.

The whole herb is abortifacient, anthelmintic, antidote, antispasmodic, carminative, emetic, emmenagogue, expectorant, haemostatic, ophthalmic, rubefacient, strongly stimulant, mildly stomachic and uterotonic.

The tops of fresh shoots are the most active medicinally, they should be gathered before the plant flowers and can be used fresh or dried. An infusion is used in the treatment of hysterical affections, coughs, flatulence etc.

The juice of the plant has been used in treating earaches and chewing a leaf or two is said to quickly bring relief from dizziness, nervous headaches, palpitations etc. An alkaloid found in the plant is abortifacient, anti-inflammatory and antispasmodic.

A homeopathic remedy is obtained from the fresh herb, harvested in early summer shortly before flowering begins. This is used in the treatment of a variety of complaints including eye strain, headache and sprains. Known Medicinal Properties.

Some important facts about Rue are it is used as an Abortifacient; Anthelmintic; Antidote; Anti-inflammatory; Antispasmodic; Carminative; Emetic; Emmenagogue; Expectorant; Haemostatic; Homeopathy; Ophthalmic; Rubefacient; Stimulant; Stomachic.

WARNING LABEL: Home Farm Herbery cannot take any responsibility for any adverse effects from the use of seeds and/or plants. Always seek advice from a professional before using a seed and/or plant for medicinal purposes.

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

Arlene Wright-Correll

Home Farm Herbery

Olive Leaves (Whole) and it’s Uses©

By Arlene Wright-Correll

We all know about olives. In many parts of the world, including Morocco, Italy, Spain, France, Lebanon and Syria, olives are staple foods found on every table. The trees are at least 100 years old, the olives give us olive both green and black and we get olive oil from them. The first pressing of oil from olives, referred to as extra virgin olive oil, is highly prized among chefs worldwide, and is credited with playing an important role in the overall healthy nature of the Mediterranean diet. However, how many of us know the uses of whole olive leaves?

Whole olive leaves are the part of the olive harvest that is less known, yet imparts tremendous health benefits. This part of the harvest is called olive leaf which is a traditional medicinal herb whose therapeutic uses date back centuries.

Early references to the olive leaf as medicine can be found in the Bible: "The fruit thereof shall be for meat, and the leaf thereof for medicine." (Ezekiel 47:12) 

My research shows that early on the ancient Egyptians attributed heavenly powers to the olive leaf, and used preparations of it in the process of mummification and in traditional Moroccan medicine; an infusion of olive leaf has been consumed to stabilize blood sugar and control diabetes. This use has been corroborated in published studies.

Today, we find that olive leaf is becoming increasingly well-known and appreciated outside of olive-growing regions, as science on its benefits expands.

I discovered that one of the primary compounds in olive leaf, a substance called oleuropein, has attracted scientific attention since the early 1900s.

Years ago when I have cancer I discovered that Olive leaf is an especially good source of the anti-cancer compounds apigenin and luteolin, and is a source of the anti-malarial agent cinchonine. And oleuropein has also shown protective capabilities against breast cancer. As a victim of a double mastectomy in 1992 with a 50/50 chance of living past the next 6 months I decided part of my recovery was olive leaf oil and to this day I take to olive leaf capsules.

Olive leaf extract also acts as an anti-inflammatory. Like oxidation, inflammation is a key factor in chronic and degenerative diseases. Animal studies additionally suggest that olive leaf extract may protect against nerve damage, and may be of value in cases of stroke.

As an herbalist since 1998 I discovered in the world of medicinal plants, it is often the case that traditional use of plants precedes, by centuries, the science that corroborates the same uses and this is certainly true with olive leaf. Regarded as somewhat of a tonic cure-all in ancient times, olive leaf and olive leaf extracts appear to promote olive leaf better health overall and help to ward off a variety of serious health disorders.

Now as a small herbalist that grows and sells most of its products we cannot grow Olive trees in Kentucky but we do import the best whole olive leaf and you can order it at us at https://www.etsy.com/listing/264224084/olive-leaf-whole-order-now

or you can order our Olive Leaf powder at https://www.etsy.com/listing/264228062/olive-leaf-powder-order-now-free

There is a steadily growing body of scientific research that points to the leaf as highly valuable and worthy of its ancient medicinal reputation.

Tread the earthy lightly and in the meantime may the Creative Force be with you.

Arlene at Home Farm Herbery LLC

Olive Leaves (Whole) and it’s Uses©

By Arlene Wright-Correll

We all know about olives. In many parts of the world, including Morocco, Italy, Spain, France, Lebanon and Syria, olives are staple foods found on every table. The trees are at least 100 years old, the olives give us olive both green and black and we get olive oil from them. The first pressing of oil from olives, referred to as extra virgin olive oil, is highly prized among chefs worldwide, and is credited with playing an important role in the overall healthy nature of the Mediterranean diet. However, how many of us know the uses of whole olive leaves?

Whole olive leaves are the part of the olive harvest that is less known, yet imparts tremendous health benefits. This part of the harvest is called olive leaf which is a traditional medicinal herb whose therapeutic uses date back centuries.

Early references to the olive leaf as medicine can be found in the Bible: "The fruit thereof shall be for meat, and the leaf thereof for medicine." (Ezekiel 47:12) 

My research shows that early on the ancient Egyptians attributed heavenly powers to the olive leaf, and used preparations of it in the process of mummification and in traditional Moroccan medicine; an infusion of olive leaf has been consumed to stabilize blood sugar and control diabetes. This use has been corroborated in published studies.

Today, we find that olive leaf is becoming increasingly well-known and appreciated outside of olive-growing regions, as science on its benefits expands.

I discovered that one of the primary compounds in olive leaf, a substance called oleuropein, has attracted scientific attention since the early 1900s.

Years ago when I have cancer I discovered that Olive leaf is an especially good source of the anti-cancer compounds apigenin and luteolin, and is a source of the anti-malarial agent cinchonine. And oleuropein has also shown protective capabilities against breast cancer. As a victim of a double mastectomy in 1992 with a 50/50 chance of living past the next 6 months I decided part of my recovery was olive leaf oil and to this day I take to olive leaf capsules.

Olive leaf extract also acts as an anti-inflammatory. Like oxidation, inflammation is a key factor in chronic and degenerative diseases. Animal studies additionally suggest that olive leaf extract may protect against nerve damage, and may be of value in cases of stroke.

As an herbalist since 1998 I discovered in the world of medicinal plants, it is often the case that traditional use of plants precedes, by centuries, the science that corroborates the same uses and this is certainly true with olive leaf. Regarded as somewhat of a tonic cure-all in ancient times, olive leaf and olive leaf extracts appear to promote olive leaf better health overall and help to ward off a variety of serious health disorders.

Now as a small herbalist that grows and sells most of its products we cannot grow Olive trees in Kentucky but we do import the best whole olive leaf and you can order it at us at https://www.etsy.com/listing/264224084/olive-leaf-whole-order-now

or you can order our Olive Leaf powder at https://www.etsy.com/listing/264228062/olive-leaf-powder-order-now-free

There is a steadily growing body of scientific research that points to the leaf as highly valuable and worthy of its ancient medicinal reputation.

Tread the earthy lightly and in the meantime may the Creative Force be with you.

Arlene at Home Farm Herbery LLC

Some Good Reasons to Plant Comfrey©

By Arlene Wright-Correll

Many years ago a good friend of mine brought me some Comfrey clippings for my herbery. Comfrey is a large, perennial plant that keeps on coming back every year.

Comfrey (Symphytum officianale) is an attractive and useful plant, with large, hairy leaves and bell shaped purplish flowers. Native to Europe and temperate parts of Asia, it is in the same family as borage and forget me not.

Comfrey can be grown almost anywhere and in most types of soil, but is happiest with some shade. Comfrey is a fast-growing plant, producing huge amounts of leaf during the growing season, and hence is very nitrogen hungry so you can put animal manure on it.

Organic gardeners and herbalists love this plant. Mature comfrey plants can be harvested up to four or five times a year. They are ready for cutting when about 24 inches high and depending on seasonal conditions, this is usually in mid-Spring.Comfrey should be harvested by using shears, a sickle, or a scythe to cut the plant about 2 inches above the ground, taking care handling it because the leaves and stems are covered in hairs that can irritate the skin. It is advisable to wear gloves when handling comfrey.

The leaves and roots have been used medicinally for thousands of years, dating as far back as Roman times, and the plant is used as a fertilizer by organic gardeners. The following are just some of the reasons why comfrey is sometimes referred to as a “wonder” plant.

Comfrey has a high allantoin content, which increases cell production, helping wounds to heal rapidly and Comfrey poultices, salves and creams are recommended by herbalists for healing bruises, sprains, fractures, pulled muscles and torn ligaments.

Comfrey leaves can be used in the garden by placing them around your plants as mulch. As Comfrey decomposes it can be cultivated into the soil. Comfrey is a fantastic compost activator. It enriches compost, as well as encouraging it to heat up.

Comfrey contains mucilage, which coats and soothes irritated tissues.

Comfrey has more nitrogen, phosphorus and potassium (NPK) than most commercial fertilizers available.

Tread the earthy lightly and in the meantime may the Creative Force be with you.

Arlene at Home Farm Herbery.

Another email question asks, “How can I dry herbs?”

There are many ways and one way is with Culinary Salts. Sturdy herbs such as rosemary, lemon thyme, savory, oregano and marjoram; fragile herbs don’t work well with regular drying so just spread herbs on cookie sheet; cover with salt; add another layer of herbs and salt. Completely dry either sitting out for about a week in a cool, dark place or in the oven on low or with the light on; then pour everything into a food processor or blender to combine and store in a jar with a tight-fitting lid.

You can blend parsley, thyme and lemon zest; garlic, rosemary and sage; savory, marjoram, rosemary, thyme and oregano to make Herbes de Provence.

You can try bundling Herbs and best for quick-drying, tougher herbs such as mints (except apple mint), rosemary, thyme and sage. Try using rubber bands to secure 12 to 15 stems into a bundle and hang in a cool, airy room away from direct sunlight. If it’s humid, finish in oven on lowest heat or with just the oven light on. Once totally dry, strip leaves from stems, keeping leaves as whole as possible, and store in a jar with a lid.

I use a dehydrator.

If you try screen-drying herbs it is best for small or delicate herbs such as lovage, parsley and basil (herbs that typically “don’t dry well”). I would use old window screens or muslin over a picture frame and then put herbs in a cool, shady place until dry, about a week. Turn after a few days so they dry evenly. This is easier if you put herbs between two screens on top and bottom.

You can make herb sugars once your herbs are dried or even before then with fresh herbs.
Just take 1 cup sugar + 2 tablespoons dried herb or 4 tablespoons fresh herb and wrap herb(s) in cheesecloth or a cloth tea bag and set it on top of sugar in a wide-mouth canning jar. Shake. Let sit for four weeks, shaking every few days and you can use it then to make cookies: try lavender, peppermint, spearmint, ginger, lemon balm, hibiscus, clove. For teas try spearmint, ginger, cinnamon, lemon balm and for cocktails try peppermint, spearmint, lemon balm, lemon verbena, ginger, lavender, hibiscus, or lemongrass.

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

Home Farm Herbery