Home Farm Herbery

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!  We have all these seeds at our Home Farm Herbery Store.

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.

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.

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.  We have all these vegetable and herb seeds 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

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 the Honey Bees chances of survival, including our own.

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

In the meantime…

May the Creative Force be with you.

Arlene Wright-Correll

Home Farm Herbery

We just received this email from one of our happy customers.

" I just love the freshness of your products!  The smell of them is delightful.  I wanted to make fines herbs, but could not find chervil anywhere in CA (my home state).  I was grateful to find chervil (which I love) on your site.  The free gift of the sundried tomatoes was a true treat,I can hardly wait to use them.  I am so happy & the delivery was so prompt.  You are truly amazing.  Thank you so very much.  Feel free to post this as a tribute to your farm products."

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 of Corned Beef Spices 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 Rueben 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

You just won July Art Contest

Melissa H. Sadowsky.

Congratulations from

Home Farm Herbery 

Congratulations Renee Gorby.

You are June's Art Contest Winner 

Mulling is Back

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

Or just use our Mulled spice blend

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) Or just use our Mulled spice blend.

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 cardamom 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

Estefan Carrillo is the winner of the May Art Drawing. 

Congratulations!!!

A Little, NO at lot about Basil

Basil’s Latin name is Ocimum sanctum and we grow it here at Home Farm Herbery and we have several types of basil such as Sweet Thai Basil, Christmas Basil, Cinnamon Basil, Lemon Basil, Spicy Bush Basil, Purple Ruffles Basil and Sweet Basil. However I want to talk about Basil Holy Sacred Red.

Basil Holy Sacred Red is an annual that likes to be planted in full sun and it will reach a height of 18” and be about 24” wide.  Its blooms are pink and it blooms in mid-Summer through early fall.

 Often referred to as Tulsi basil this plant is used as both a culinary herb in many Thai dishes and revered as a sacred herb in Hindu culture.

This Basil is more fragile than the Sweet Basil varieties and Holy Basil is prone to wilting easily, so keep well hydrated.

'Holy Red' Basil, also known as 'Sacred Red' is a basil plant with a long tradition of use in Ayurvedic medicine, and a well-known sacred plant of the Indian subcontinent. Among herb plants, Holy Basil has been called the “Incomparable One”, the “Queen of Herbs” and “The Elixir of Life.”

Red Basil, also known as Krishna Tulsi, is a purplish-red strain of Tulsi, identical in growth and culture to its verdant counterpart, Green Holy Basil. Both have spiritual and medicinal value and are sacred to Lord Vishnu, god of preservation. Used as a medicinal herb to prevent colds and flu, this sacred herb has the ability to cleanse the respiratory system of infection. The oil is used as an antioxidant, relieving aches and pains.

Basils are also potent natural pest repellents and wonderful companion plants, and can encourage nearby crops or repel mosquitoes and garden pests.

Holy basil, like any good adaptogen, balances your endocrine system and this herb can help more than some of the others that come highly recommended for stress and adrenal issues.  It is recommended to aid to reduce stress and depression, reduce anxiety and even treat anxiety attacks.

It can promote mental relation and help to treat convulsions.  It is an adaptogen and is used to treat cancer.  It increases strength and endurance and will help you utilize oxygen better.  It promotes protein synthesis and aids digestion. It is said to improve spiritual growth and cerebral circulation.

It will give you clarity of thought and treat your diabetes.  It treats ADHD and ADD while healing wounds faster.  It is used as a pain reducer and can help with kidney stones.  It treats high cholesterol and treats heart disorders.  It can be used for mouth infections, headaches and poisoning.

It will balance your hormones and will treat inflations, colds and sore throats. It will treat coughs, malaria, and reduce fevers. It is good for respiratory health and is used to treat asthma, allergies, bronchitis and arthritis.   It will relieve gas and stomach cramps while promoting eye health and protect vision.  

It can protect against radiation and is a powerful antioxidant. It protects the liver, reduces bad breath, treats insect bites and treats skin problems to say nothing about its uses in enhancing your food and cooking!

Can you imagine one little herb being able to contribute all that to your health no less enhancing your culinary achievements?

Put some Basil Holy Sacred Red in your life now! Home Farm Herbery has lots of Basil seeds and dried Basil.  This is a great plant to start in a small pot or container each year and Home Farm Herbery has lots of basil seeds for you. 

May the Creative Force be with you….

Arlene Wright Correll

Home Farm Herbery

Congratulations,  Sharon!

  Sharon,

Your art prize is on the way as you are April's art contest winner.

Home Farm Herbery

How to Grow and Harvest Burdock

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.

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May the Creative Force be with you,

Arlene Wright-Correll

Home Farm Herbery

Please visit both our stores as 100%of our proceeds are donated to St. Jude Children’s Research Hospital.

Home Farm Herbery Store

Our Etsy Store 

Home Farm Herbery’s Black Trumpet Mushroom Sausage Recipe

This recipe can be doubled etc. to accommodate the lbs of meat you are using just recalculate the rest of the recipe.

Makes 10-12, 4.5-inch links or you can make them into patties

Ingredients:
 2.5 lbs. pork
 3.6 tsp. salt (we prefer Kosher or Sea Salt)
 1/3 tsp. white pepper
 ¼ tsp. garlic powder

 1/8 tsp. nutmeg 

¼ tsp. Spanish paprika 
 1/8 tsp. cayenne

½ tsp. dehydrated squid ink (optional, for color)
6.5 tbsp. Dried black trumpet mushrooms    (reconstitute dried mushrooms), then soaked in 13 tbsp. rice wine vinegar for 1 hour)

6.5 tbsp. whole milk

 ¾ cup of ice
1 lb. casing (ask for “24/26? sheep casing—almost all butcher stores sell it.

Place the ground pork in a food processor

Add the spice blend (salt, white pepper, garlic, nutmeg, Spanish paprika, and cayenne) to the food processor. Mix until incorporated.

Add ice to the food processor while it’s running. This is what Home Farm Herbery calls a “cold immersion” sausage.

Next, add the milk in a slow stream while the machine is running.

Stop the machine at two distinct times during the mixing process. Take a big spatula, scrape down the sides of the machine, and fold the meat mixture with the spatula. This is to make sure all the meat is mixing properly.

Add the dehydrated squid ink to the machine. It’s up to you how much you’d like to add—the squid ink will only give the sausage a dark color, it won’t add flavor.

Once everything is incorporated, scrape the pork mixture out of the food processor and into a bowl.

Mix in more squid ink if you want an even darker color. You can use a spatula or your hands.

Take the black trumpet mushrooms from the rice vinegar in which they were pickling, and add them to the pork mixture. Don’t be afraid to get some of the vinegar in the mixture—it adds a nice flavor.

Mix the mushrooms into the pork mixture with a spatula. Don’t worry—you can’t over mix sausage. “You need to taste the mixture to make sure the seasoning’s right,” says Home Farm Herbery. We know its raw meat, but if you buy it from a good butcher, it’s safe to eat.

STUFFING THE SAUSAGE

Home Farm Herbery uses a hand-crank sausage stuffer. If you’re making sausage at home, you can buy a sausage stuffer attachment for your Kitchen Aid mixer.

Casing usually comes packed in salt when you buy it. Soak the casing in cold water to flush out the salt. Feed the casing onto the tube of your sausage stuffing machine, bunching it up towards the middle, and leave a bit of casing hanging off at the end.                                         Over to page 2

Put the pork mixture into the top of your Kitchen Aid machine. Turn the machine on and feed it through.

Go slowly until air begins to enter the casing and meat begins to fill the stuffing tube.

 When the meat has just started to enter the casing, tie off the end with a knot. Make it as tight as you can because you don’t want air pockets in the sausage.

Always keep one hand on the casing to guide it, and use the other hand to stuff the meat into the machine. Go slowly; if you don’t, the machine will heat the meat too much, which can create bacteria. Try to keep everything steady and consistent, and let gravity do most of the work.

When the entire length of the casing is stuffed, tear the casing off the tube.

 Now it’s time to make the sausage links, which should be approximately 4.5 inches in length. Place two fingers on the sausage, then take your other hand and place two fingers on the sausage at the other end. Pinch the casing with your fingers to close it on both ends, then twist.

Make about five revolutions. Repeat this process with the remaining length of the sausage.

When you’ve made all the links, tie off the end of the sausage.

SMOKING & BOILING THE SAUSAGE

Use your smoker if you have one or if you don’t you can do this.

For smoking the sausage, you will need two hotel pans (one perforated and one regular), as well as an egg crate, regular wood chips, plastic wrap, and a blow torch.

Put a piece of egg crate at the bottom of one hotel pan. Pour the wood chips over the crate.

Put the perforated hotel pan on top of the solid hotel pan.

Lift the top pan up and torch the wood chips. Once smoke is being generated and the wood chips are lit, place the perforated hotel pan back down to create a lid.

You’ll see the smoke coming up from the grates. Torch the wood chips a bit more if you’re not seeing enough smoke. Once the wood chips are lit, leave the sausage in the smoker for one hour.

Drop the smoked sausage links into a pot of boiling water, then turn the heat off. Stir the water around at the very beginning to make sure the sausages cook evenly. Let the sausages cook for three minutes.

Have an ice bath ready to put the sausages in once they’re cooked. Cooling the sausages in the ice bath will make the casing snappy. You can cut one of the sausages open to see if it’s thoroughly cooked.

 Cut the sausage into links.

You can eat the sausage as is, or reheat it on the grill.

May the Creative Force be with you,

Arlene Wright-Correll

Home Farm Herbery Store 

or by just clicking on the bold words.

Our Etsy Store

100% of our net proceeds go to St. Jude Children’s Research Hospital so we thank you in advance for anything you buy from us.

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 

Fleur de sel, 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 (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

How to Make Spicy Thai Stir Fry

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

Congratulations, Robert W. Muenster Jr.

 Prize is on its way to you today.

Home Farm Herbery