Ask Arlene about Hawthorn Berries ©

Ask Arlene about Hawthorn Berries ©

By Arlene Wright-Correll

A recent email question asks, “Do you know anything about Hawthorn Berries?”

Hawthorn Berries (Circulatory) have been used around the world for many different purposes, including jellies and flours. They come from a small, spiny tree indigenous to the Mediterranean region.

Hawthorn is especially popular in Europe, where it is used in a number of herbal tinctures, herbal combinations and teas. The berries’ effects on the circulatory system have been researched in Europe. Certain chemical constituents in the berries seem to enhance enzyme metabolism and oxygen utilization in the heart muscle. The berries should be taken over a period of time for their full nutritional benefits to be realized. It is now gaining foothold in the USA as more and more people know about the benefits.

The whole berry is used as dried, crushed and/or powdered. Hawthorn berries are more often used to make tinctures than teas, smoothies and punches. May also be taken encapsulated or as an extract and you can add to floral displays and potpourri to make them aromatic.

Hawthorn Berries contain vitamins C and B complex, crataegin, carotene, flavonoids and sugars. The key constituents of the hawthorn berries are extracted using a combination of grain alcohol and distilled water. Extracts are rapidly assimilated by the body and can be mixed in liquid or taken directly under the tongue.

Precautions: Taken in excess, hawthorn berry teas can cause mild diarrhea. This does not occur when the berries are used to make tinctures or are encapsulated. Diarrhea is not a side effect of the leaf and flowers. For educational purposes only and this information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

If you are making a tincture you recipe may refer to “Herb Strength Ratio” which tell you how much alcohol to use in ratio to the herb. For example: a ration of 1:4 means that 1 part herb is to be used with 4 parts alcohol. 

Extracts made with FRESH plant material is 1:2 or 1 part herb to 2 parts alcohol.

Extracts made with DRIED plant material is 1:4 or 1 part herb to 4 parts alcohol.

Home Farm Herbery sells  Dried Hawthorn Berries

Hawthorn berry powder  ,

Hawthorn Leaf and Flower, Dried 

and even Hawthorn Berry Heirloom Seeds 

Should you wish to plant some trees.

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

Arlene Wright-Correll

Home Farm Herbery LLC

Ask Arlene about fermenting vegetables ©

Ask Arlene about fermenting vegetables ©

By Arlene Wright-Correll

A recent email question asks, “Do you know anything about fermenting vegetables?”

The one thing I do know is that a long time ago someone stole a 50 pound crock of cabbage I was fermenting into coleslaw from my front porch during the burial of my first husband’s funeral and I was amazed!

However, I do know that cultured or fermented foods have a very long history in virtually all native diets, and have always been highly prized for their health benefits.

I also know there are fermented foods you can easily make at home include such as cultured vegetables (including pureed baby foods), Chutneys, condiments, such as salsa and mayonnaise, cultured dairy, such as yoghurt, kefir, and sour cream and fish, such as mackerel and Swedish gravlax.

Years ago I used crock pots, 

 but today I would use glass mason jars.  

Shred and cut your chosen veggies. 

Juice some celery. This is used as the brine, as it contains natural sodium and keeps the vegetables anaerobic. This eliminates the need for sea salt, which prevents growth of pathogenic bacteria.

Pack the veggies and celery juice along with the inoculants (starter culture, such as kefir grains, whey, or commercial starter powder like Complete Probiotics, all of which can be used for vegetables) into a 32 ounce wide-mouthed canning jar. A kraut pounder tool can be helpful to pack the jar and eliminate any air pockets.

Top with a cabbage leaf, tucking it down the sides. Make sure the veggies are completely covered with celery juice and that the juice is all the way to the top of the jar to eliminate trapped air and seal the jars and then store in a warm, slightly moist place for 24 to 96 hours, depending on the food being cultured. Ideal temperature range is 68-75 degrees

Fahrenheit; 85 degrees max. Remember, heat kills the microbes!  When done, store in the refrigerator to slow down the fermentation process or put in a cool place such as on the floor if you desire.

Last but not least, resist the temptation to eat out of the jar! This can introduce organisms from your mouth into the jar. Instead, always use a clean spoon to take out what you're going to eat, then, making sure the remaining veggies are covered with the brine solution, recap the jar.

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

Arlene Wright-Correll

Home Farm Herbery LLC

Ask Arlene about other ways to prepare turnips©

Ask Arlene about other ways to prepare turnips©

By Arlene Wright-Correll

A recent email question asked, “Do you know of any other ways to prepare turnips?”

Though not my most favorite vegetables there are more interesting ways to cooking them than to bake, boil or steam them.

Why not consider mashing them with Sweet Potatoes because these make a nice combo.

How about shredding them and mixing them in your next batch of coleslaw?  This makes a good healthy tasting salad.

Why not julienne them into strips and use as a terrific garnish or eat them raw with a dip or some peanut butter?  You can not get a healthier snack.

Consider sowing some seeds with your children or grandchildren and let them learn the value and essence of gardening.  Slow your life down a little, get away from TV, go play in the dirt with them!

Consider using the greens as an alternative to your salads.  Why not cook some turnip greens with your spinach or collard greens adding garlic, onions, olive oil and lemons and use as a side dish?

Try adding turnips to stews, soups and even pastas!  Adding them to stews and soups in small cubes is just as nice as potatoes.

The next time you do a roast of meat or roasted veggies just cube up some turnips and add them to the pan.

Try Maple Glazed Turnips (A recipe from the Culinary School of America)

Ingredients:

2 lb purple-top turnips

2 tbsp unsalted butter

3 tbsp maple syrup

1/4 tsp ground cinnamon  

1 pinch nutmeg  

Salt and pepper as needed

Water as needed

1 tbsp parsley flakes 

2 tsp fresh lemon juice

Directions:

Peel the turnips and cut into even 1-inch cubes.

Heat 1 tablespoon of butter in a sauté pan over medium heat.

Add the maple syrup, cinnamon, nutmeg, and salt and pepper to taste.

Add the turnips and then enough water to reach a depth of 1/4 inch.

Bring to a boil over high heat. Reduce the heat to a simmer, cover, and pan steam until the turnips are tender, 7 to 8 minutes.

Remove the cover from the pan, and continue to cook the turnips until the water has cooked away and the syrup has glazed each piece evenly, about 3 minutes.

Add the remaining butter to the pan with the parsley and lemon juice.

Shake the pan until the butter is melted and the turnips are evenly coated.

Season to taste with additional salt and pepper.

Serve immediately.

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

Arlene Wright-Correll

Home Farm Herbery LLC

Ask Arlene how to make Jamaican Jerk Chicken with Broasted Vegetables©

Ask Arlene how to make 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 JamaicanJerk 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.

Now here is Home Farm Herbery’s personal recipe for broasted vegetable seasoning.

Broasted Vegetable Seasoning

1 tbsp thyme 

1 tbsp Marjoram 

1 tbsp powdered garlic 

1 tbsp summer savory   or winter savory 

2 dried bay leaves crumbled

1 tsp lavender buds 

1 tbsp fennel seeds 

2 tsp grated and dried orange zest 

 For 1 lb amount

8 tbsp thyme  

8 tbsp Marjoram 

8 tbsp powdered garlic 

8 tbsp summer savory or winter savory 

 

12 dried bay leaves crumbled

4 tsp lavender buds 

4 tbsp fennel seeds  

8 tsp grated and dried orange zest 

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 

Ask Arlene About Merlot Sea Salt vs. Table Salt©

Ask Arlene About Merlot Sea Salt vs. Table Salt©

By Arlene Wright-Correll

The other day, at Home Farm Herbery,

one of our many customers called and asked me the difference between Merlot Sea Salt and American Table Salt.

Because we do not process salt here at the farm we order chemical-free salts from the best suppliers we can find and we sell them on Etsy. 

We have many salts; however, for the Merlot Sea Salt and Merlot Sea Salt can be found at this link. 

For many years we have known the health benefits of using natural Merlot Sea Salt and we want to share with you what they may include:

Controlling the water levels within the body, regulating them for proper functioning

Encouraging excellent blood sugar health

Promoting stable pH balance in the cells, including the brain.

Promoting cellular hydroelectric energy creation

Aiding in reducing the common signs of aging

Aiding vascular health

Promoting the increased absorption capacities of food elements within the intestinal tract

Lowering incidence of sinus problems, and promoting over-all sinus health

Increasing bone strength

Supporting healthy respiratory function

Creating a healthy libido

Reducing cramps

Promotes kidney and gall bladder health when compared to common chemically-treated salt

Naturally promoting healthy sleep patterns

Circulator support

So here we find just to list a few benefits and we have long ago learned that we tend to use less Merlot Sea Salt than regular table salt.

While many people are unaware that common table salt contains chemicals and even sugar!

Salt is necessary but can be dangerous if taken in this chemical form.

Table salt is composed of 97.5% sodium chloride and 2.5% chemicals like iodine and absorbents, and sugar.

Common salt is dried at more than 1,200° Fahrenheit, a process which zaps many of the natural chemical structures.

The table and cooking salt found in most homes, restaurants, and processed foods is void of nutritional value, lacking beneficial trace minerals.

Processing salt turns it into sodium chloride, an unnatural salt the human body actually sees as a toxic invader!

The body cannot dispose of it in a natural, healthy way which can lead to irritation of the tissues, water retention and high blood pressure.

Processed salt crystals are also energetically dead, as their crystals are completely isolated from one another. For the body to metabolize chemical table salt, it must waste tremendous amounts of energy to keep the body at optimum fluid balance. This creates a burden on the elimination systems in the body. Water is removed from other cells in attempt to neutralize the unnatural sodium chloride.

There are studies that show that for each gram of table salt your system cannot process, your body will use over twenty times the amount of cellular water to neutralize the sodium chloride in chemically-treated salt. This can lead to cellulite, rheumatism, arthritis, gout, as well as kidney and gallbladder stones. 

The average American consumes 5,000 mg of sodium chloride a day!

Is there any question which you should be using?  Start taking care of your health today regardless of your age.

May the Creative Force be with you…..

Arlene Wright-Correll

Home Farm Herbery

Ask Arlene about a good Pumpkin Waffle recipe ©

Ask Arlene about a good Pumpkin Waffle recipe ©

By Arlene Wright-Correll

An email question asks, “Do you have a good Pumpkin Waffle recipe?”

Yes, matter of fact we do. Here is our favorite Pumpkin Waffle recipe.

Ingredients:

2 tablespoons, ground flax seed meal,

3 ounces hot water,

1 2/3 cups soy milk,

2 tablespoons apple cider vinegar,

1/4 cup packed dark brown sugar,

1 cup canned pumpkin puree,

1 1/2 cups all-purpose flour,

1 tablespoon baking powder,

1/2 teaspoon baking soda,

1 teaspoon Ceylon cinnamon, 

1 teaspoon ground nutmeg powder, 

1/2 teaspoon, ground ginger, 

1/2 teaspoon ground cloves, 

Pinch sea salt, fine ground.

Directions:

Grease and preheat waffle iron. 

Combine ground flax seed meal with hot water in a small bowl and whisk with fork. Set aside. 

Combine soy milk and apple cider vinegar in a large mixing bowl and allow to sit for ten minutes.

Add pumpkin puree and dark brown sugar and flax seed mixture to bowl, stirring until combined.

Add all remaining ingredients to the pumpkin mixture, in stages of three, mixing and scraping down the bowl after each new addition.

Beat until well combined. 

Cook waffles using a waffle iron according to manufacturer’s directions.

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

Arlene Wright-Correll

Home Farm Herbery LLC

Ask Arlene about chili and chile ©

Ask Arlene about chili and chile ©

By Arlene Wright-Correll

Last week we got this email question that asked, “Can you tell me the difference between chili and chile as I am trying to find a good recipe?”

In this country, the terms “chili” and “chile” are often used interchangeably, but they are certainly not the same thing. Chili powder  (chili with an "i") is a blend of ground chile peppers that is mixed with other spices and herbs that may include cumin, oregano, garlic, onion and salt. The chile peppers used in a chili powder are often cayenne chiles or another species of Capsicum annuum such as ancho, jalapeño, New Mexico and pasilla. As a result of the various heat levels of the different chiles that may be used, the spiciness and heat of any given chili powder will vary greatly from supplier to supplier.

The other spelling of Chile is a South American country occupying a long, narrow strip of land between the Andes to the east and the Pacific Ocean to the west.

Here is my slow cooker Chili recipe you might enjoy.

Ingredients for the chili:

3 tablespoons vegetable oil

2 medium yellow onions, medium dice

1 medium red bell pepper, medium dice

6 medium garlic cloves, finely chopped

1/4 cup chili powder 

1 tablespoon ground cumin 

2 pounds lean ground beef

1 1/2 teaspoons kosher salt, plus more as needed

1 (28-ounce) can diced tomatoes

1 (14-ounce) can tomato sauce

2 (15-ounce) cans kidney beans, drained and rinsed

1/4 cup coarsely chopped pickled jalapeños or green chiles, drained

Directions: 

Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.

Add the garlic, chili powder,  and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute.

Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.

Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.

Stir in the jalapeños or green chiles. Taste and season with salt as needed, and serve with the cheese, scallions, and sour cream.

Toppings for serving are optional:  Shredded cheddar cheese, thinly sliced scallions, Sour cream

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

Arlene Wright-Correll

Home Farm Herbery LLC

Ask Arlene about the uses of Lobelia ©

Ask Arlene about the uses of Lobelia ©

By Arlene Wright-Correll

An email question asks, “What is Lobelia good for?”

First off Lobelia  is a pretty annual herb. All its parts above ground are used and it is harvested in the fall.  It has a pretty white, purple or pink flower in various shades, depending on which seed you plant, and it is a great addition to any garden.

Lobelia  is perfect for severe muscular spasm, epilepsy and any other situation that requires a supreme relaxant and Lobelia is a very strong antispasmodic with a special affinity for the respiratory system. It is effective for emergency asthma treatment, congestion, asthma (exercise induced, bronchial and spasmodic), bronchitis, whooping cough, pneumonia and hiccups. In the digestive system it is effective for food poisoning, hiatal hernia, as an emetic and for heartburn.

It is not recommended for those with high blood pressure or heart disease and women who are pregnant or nursing should avoid lobelia.

You will discover that Lobelia  likes to be combined with other herbs to mellow its effects and if you are using it alone, use only one to two drops of tincture at a time. You may continue to use these small doses until the desired result is achieved. Stop when salivation or nausea occurs.

If you are a holistic healer than any tinctures you leave around should be labeled clearly and carefully so they can be distinguished by any one other than yourself and please note that these statements have not been evaluated by the FDA.

Home Farm Herbery has been growing it for years and we sow the seeds each spring and harvest it in the fall.  You can order our Lobelia seeds at our online store. 

Why not plant some in your garden this coming spring?  This plant needs your help and when you sow a package of Lobelia seeds  each year you are taking part in the preservation of healing plants worldwide. 

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

Arlene Wright-Correll

Home Farm Herbery LLC

Ask Arlene about Quinoa ©

Ask Arlene about Quinoa ©

By Arlene Wright-Correll

An email question asks, “I have been hearing a lot about Quinoa or White Quinoa and I was wondering if you know about it?

Yes I do and it is very old.  Quinoa originated in the Andean region f Peru, Bolivia, Ecuador and Colombia, where it was domesticated 3,000 to 4,000 years ago for human consumption, though archaeological evidence shows a non-domesticated association with pastoral herding some 5,200 to 7,000 years ago.

There is red, white and black Quinoa.

After harvest, the seeds must be processed to remove the coating containing the bitter-tasting saponins. The seeds are in general cooked the same way as rice and can be used in a wide range of dishes. The leaves are eaten as a leaf vegetable, much like amaranth, but commercial availability of quinoa greens is limited. 

We grow a little bit of it at Home Farm Herbery and our Quinoa or White Quinoa is also called ivory quinoa and we use it in puddings, curry, salad, pilaf, bread, soup and baking.  It has a mild and pleasant, nutty taste and a delicious aroma.

It has been prized by civilizations for thousands of years as a super food of sorts, as it is rich in protein, iron, magnesium and dietary fiber, magnesium, phosphorous and iron!

The Food and Agricultural Organization of the United Nations (FAO) has officially declared that the year 2013 be recognized as "The International Year of the Quinoa. It is also known as Quinoa Grain and Quinoa Seed.  

Our stuff is simply pre-washed White Quinoa and you can substitute it for Quinoa Flour, Amaranth Grain, Bulgur Wheat, Teff Grain, Hemp Seeds or Kamut Grain Organic and we use it with pinto beans, pumpkin seeds, scallions and coriander.

Season to taste and enjoy this south-of-the-border inspired salad. Add nuts and fruits to cooked quinoa and serve as breakfast porridge. 

Try using it in your favorite pasta recipe, use noodles made from quinoa. Sprouted quinoa can be used in salads and sandwiches just like alfalfa sprouts.

Add quinoa to your favorite vegetable soups.

Ground quinoa flour can be added to cookie or muffin recipes. Quinoa is great to use in tabouli, serving as a delicious (and wheat-free) substitute for the Bulgar wheat with which this Middle Eastern dish is usually made. It really is an all purpose grain. 

It basically is a mountain people’s crop. We just grow it for the grain. We have the edible grains but we still are thinking about commercially sharing the seeds. 

It is finally coming to the attention of North American growers.

Quinoa-Almond Pumpkin Muffins

Ingredients:

• 1 cup quinoa flour

• 1/2 cup almond flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon Saigon Cinnamon Powder, 

• 1 1/2 teaspoons pumpkin pie spice 

 
• 1/2 teaspoon sea salt

• 1/2 cup puréed pumpkin

• 1/4 cup crunchy almond butter

• 3 large eggs

• 1/2 teaspoon almond extract

• 1/4 cup melted butter or coconut oil 

• 1/2 cup agave nectar 

• 1 tablespoon sliced almonds or 12 pecans

Instructions:

1. Preheat oven to 350 F.

2. Coat muffin tins with melted coconut oil, or line them with paper muffin cups.

3. Mix flours, baking powder, baking soda, cinnamon, pumpkin pie spice and salt together in large bowl.

4. In another bowl, whisk together pumpkin, almond butter, eggs, extract, butter and agave nectar. Add to flour mixture and mix well.

5. Pour batter into prepared tins, dividing evenly. Sprinkle sliced almonds evenly over batter or top each with 1 pecan.

6. Bake on middle rack for 20 minutes, or until toothpick comes out clean. 

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

Arlene Wright-Correll

Home Farm Herbery LLC

Ask Arlene about Berbere Spice ©

Ask Arlene about Berbere Spice ©

By Arlene Wright-Correll

Recently an email question asked, “What is Berbere Spice, what is it made of and how do you use it?”

Originating in Africa (Ethiopia) Berbere Spice is also known as Berbere Spice and is considered the foundation of Ethiopian cuisine.  

We happened to make it at Home Farm Herbery and it is hand blended.  One takes Paprika, Red Pepper, Salt, Ginger, Onion, Garlic, Cardamom, Coriander, Nutmeg, Fenugreek, Cinnamon, Allspice and Cloves to create a spicy, full flavored, unique and authentic Ethiopian flavor with a bold aroma.  

You can use it on and on meat, stews, chicken, lamb, roasting and grilling.  There is absolutely no substitute for Berbere’s unique flavor.  Berbere Spice is responsible for authentic Ethiopian dishes’ rich red color. You can check it out here.  

Berbere Spice Chicken Recipe (Serves 2) this recipe may be doubled or tripled.

Ingredients:

6 Ounces Green Beans

2 Cloves Garlic

1 Bunch Parsley

1 Carrot

1 Lime

1 Onion

4 Chicken Thighs, Bone-Ins

2 Tablespoons Berbere Spice  

1 Cup Chicken Broth

1 Cup Couscous

1 Tablespoon Butter

Prep the ingredients:

Wash and dry the fresh produce. Trim the stems off the green beans. Peel and roughly chop the garlic. Roughly chop the parsley leaves. Peel and small dice the carrot. Cut the lime into wedges. Peel and thinly slice the onion.

Season the chicken with salt and pepper and completely coat it in the Berbere spice   . 

In a large pan, heat some olive oil on medium-high until hot. Add the chicken thighs, skin-side down. Cook 5 to 7 minutes, or until golden brown.

Flip the chicken over and add the onion, carrot, and garlic. Cook 4 to 6 minutes, or until softened, stirring occasionally.

Add the chicken broth and beans and increase the heat to high. Cook 7 to 9 minutes or until the chicken is cooked through and the liquid is slightly reduced in volume, stirring occasionally.

While the chicken braises, in a small pot, heat 1 cup of water and a pinch of salt to boiling on high. When the water comes to a boil, stir in the couscous and cover. 

Remove from heat and let stand 5 to 6 minutes, or until all of the water is absorbed. 

Add the juice of half the lime, half of the parsley and the butter. 

Fluff the finished couscous with a fork until well combined. Season with salt to taste!

Divide the couscous, chicken thighs, and vegetables between two plates.

Spoon the pan sauce over everything and garnish with the remaining parsley and lime wedges. 

Enjoy something different!

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

Arlene Wright-Correll

Home Farm Herbery LLC

Ask Arlene how to make Pumpkin Rum Ice Cream©

Ask Arlene how to make Pumpkin Rum Ice Cream©

By Arlene Wright-Correll

Ingredients:

1 cup pumpkin purée

1 cup whole milk

1 1/2 cups heavy cream

1 1/2 teaspoons pumpkin pie spice 

1 teaspoon Ceylon cinnamon  

Pinch of salt

1 tablespoon vanilla extract

1/4 teaspoon pumpkin flavor, optional; for enhanced flavor

4 large egg yolks

1/2 cup granulated sugar

1/2 cup brown sugar

1/4 teaspoon xanthan gum, optional; for smoother texture

2 tablespoons rum, optional; for softer ice cream and added flavor

Directions:

1) Freeze the work bowl of an ice cream maker according to the manufacturer's instructions.

2) Combine the pumpkin purée, milk, cream, spices, salt, vanilla, and pumpkin flavor in a saucepan. Set the pan over medium heat, and bring the mixture just to a boil. Remove it from the heat.

3) beat together the egg yolks, sugars, and xanthan gum until light and airy.

4) Pour half the warm pumpkin mixture slowly into the egg yolk mixture, stirring constantly.

5) Pour the yolk/pumpkin mixture back into the saucepan with the remaining pumpkin mixture. Cook over low heat, stirring with a heatproof spatula, until the custard thickens significantly; it will register between 170°F and 180°F on a digital thermometer.

6) Remove the pan from the heat, and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight.

7) Transfer the custard to an ice cream maker. Freeze according to the manufacturer's instructions, adding rum at the end of the freezing process, if desired.

8) Serve immediately if you prefer soft, creamy ice cream. For firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours.

Yield: about 1 quart.

Ice Cream Tip: Adding the rum will help keep the ice cream from turning rock-hard in the freezer.

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

Arlene Wright-Correll

Home Farm Herbery LLC

Ask Arlene About Rue©

Ask Arlene About Rue©

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 through 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 giddiness, 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

Ask Arlene about building a Holzhaufen ©

Ask Arlene about building a Holzhaufen ©

By Arlene Wright-Correll

A recent email question spoke of building a “Holzhaufen” which I know of.

I no longer burn wood even though I did for 25 years.  However, a lot of people do not know what a Holzhaufen is so I am going to write about it.

A Holzhaufen is a very charming way to build a wood pile. I have a very dear friend who builds Holzhaufen on her property and they are individual works of art as far as I am concerned.

The word Holzhaufen means woodpile in German and they range anywhere from 4 foot to 10 foot and the wood is split in lengths from 12 inches to 24 inches.  Be aware that wood shorter than 12 inches tends to bulge and tip the Holzhaufen.  It is very important to split the wood because it not only dries faster, but it also interlocks and that is a very important necessary requisite for sturdy Holzhaufen construction.

This attractive woodpile requires a level piece of ground and one pile can contain as much as two and a half cords and can be built in just one hour.

I like the Holzhaufen because it takes up less space than conventional "wood stacking" -- and shortens drying time, even during the dampest kinds of weather.

When you split your wood and start to build one of these remember that the thinner end goes towards the middle.

Place a center pole which is called the indicator pole into the ground, approximately the height the Holzhaufen is to be. A good height to start with is ten ft. Make sure you indicator pole is placed plumb and it will assure that the pile is vertical.  By keeping the wood placed around it at equal distances, your Holzhaufen should remain in a perfect circle around the indicator pole.

The roof of the Holzhaufen is made by placing several pieces of wood, bark-side-up, in junction at the top of the cone.

A Holzhaufen as high as 10 ft. will stand as long as the wood will hold up, and -- within a period of three months -- will probably shrink to about 8 ft. This shrinkage will continue as moisture is lost from the wood. Thus, the center indicator pole can be used as a measure of dryness. When the Holzhaufen has shrunk between 20 to 25%, the wood is now ready to be brought in and burned.

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

Arlene Wright-Correll

Home Farm Herbery LLC

Ask Arlene about dahlias and gladiolas ©

Ask Arlene about dahlias and gladiolas ©

By Arlene Wright-Correll

An email questions said, “My dahlias in the last two years froze to death.  Do you know anything about digging, drying, storing them over winter?”  

Around our part of Kentucky people usually leave them in the ground all winter.  Usually in the spring dahlia tubers may be divided. You plant tubers 6 inches deep when soil has warmed after frost or start early indoors in pots. Water tubers sparingly once after planting and then do not water until new growth appears. Fertilize with 5-10-10 when growth reaches two inches tall.

However, you are not alone as the past two winters many people have lost them. So here is some good advice about end of the season care.

 Wait a few days after the foliage is blackened by frost before digging the tubers to store for the winter. If plants are in a frost-free area, dig by mid-November. Cut the stalk to 4-6 inches tall, rinse off the soil, and allow the clump to air dry under cover for 24 hours.

Next you line cardboard boxes or terra-cotta pots with newspaper and layer tubers with barely moist sawdust, sand, or peat. Do not store in plastic. Keep boxes cool (40 to 50 degrees F) and dry for the winter in a dark spot and check for rot or shriveling on a monthly basis.   Should shriveling occur, mist the packing material lightly with water.

Remove all old foliage from the garden area.

Another way is the winter is mild mulch plants heavily if over wintered in the ground in Zones 7 and above. Further north, wait until a few days after frost has killed the foliage, then do as above.  

Another email asks, “When do I divide my gladiolus bulbs?”

In areas that experience frost, the gladiolus corms require digging before the first hard frost in fall or early winter. The corms can't survive if they freeze, although a light frost rarely freezes the soil. In areas that don't experience frost, dig the corms either when the foliage yellows and begins to die back or six weeks after flowering completes.

Dividing your gladiolus bulbs for planting starts in the fall so dig up each corm and remove the small cormlets from the bottom. Store them over the winter and plant them in the spring. The cormlets will grow into a plant, but won't produce a flower this first year.

Dry peat moss or vermiculite provides a sterile storage medium for gladiolus corms. Fill a shallow box or a cloth bag with the storage medium. Dusting the corms with a bulb fungicide prior to storage prevents disease issues during storage. Store the corms buried in the dry medium and make sure you arrange them so that they don't touch one another. A cool, dry location that isn't exposed to freezing temperatures supplies the optimum storage conditions.

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

Arlene Wright-Correll

Home Farm Herbery LLC