Blog

Blog and Recipes

Fresh Fig Pie or Tarts

Garden Fresh Fig Tart

Baby do you love figs? Really love figs? I love this quote from Sylvia Plath about figs: THE BELL JAR

“I saw my life branching out before me like the green fig tree in the story. From the tip of every branch, like a fat purple fig, a wonderful future beckoned and winked. One fig was a husband and a happy home and children, and another fig was a famous poet and another fig was a brilliant professor, and another fig was Ee Gee, the amazing editor, and another fig was Europe and Africa and South America, and another fig was Constantin and Socrates and Attila and a pack of other lovers with queer names and offbeat professions, and another fig was an Olympic lady crew champion, and beyond and above these figs were many more figs I couldn’t quite make out. I saw myself sitting in the crotch of this fig tree, starving to death, just because I couldn’t make up my mind which of the figs I would choose. I wanted each and every one of them, but choosing one meant losing all the rest, and, as I sat there, unable to decide, the figs began to wrinkle and go black, and, one by one, they plopped to the ground at my feet.”

Make the pastry (recipe below)

Pie  Filling ingredients:

2 cups fresh figs cut in quarters

½ stick of butter, softened

¾ cup sugar

1/3 cup flour

¼ tsp. of nutmeg

2 eggs

2 tbsp. fresh lemon juice

Zest of one lemon

1 tsp. finely minced cinnamon basil

2 drops of almond extract

Mix all of the ingredients in a mixing bowl, except for the figs, and mix well. Lay your pie pastry out in the pie pan or tart pans and prick with a fork all over. Bake the pastry for 7 to 10 minutes in the  pre heated oven with the temperature set at 350 degrees. Remove the pastry from the oven and fill with filling and top with the figs. Then bake for 30 to 45 minutes at 375 degrees.  Can serve at once for serve at room temperature.

 All-Purpose Pastry recipe:

Makes 1 9 – inch pie pastry.

1 stick (1/4 pound) of chilled unsalted butter, cut into half inch cubes

1 cup all-purpose flour

½ teaspoon sugar

A pinch of kosher salt

3 tablespoons to ¼ cup ice water.

Preheat oven to 350 degrees. Combine the butter cubes, flour, sugar, and salt in the work bowl of a food processor fitted with steel blade. Pulse on/off 3 to 4 times to break up the butter into pea sized bits. With the machine running, add the water a little at a time. Do not allow the dough to form a ball. Stop the machine and check the consistency of the dough. It should gather into a cohesive dough when you squeeze a bit together into your palm. If it is still too crumbly add a bit more water. Turn the crumbly dough onto the work surface of a counter with a little flour on the work surface. Knead by hand a couple of times, just enough to make the dough smooth. Pat the dough into a 6-inch disk and wrap in plastic wrap. Refrigerate for about 2o minutes to firm up the dough before using.

William “Bill” Varney

URBANherbal.com

Blog and Recipes

Oma’s Chicken Noodle Soup

This recipe is from our book, Herbs Growing and Using the Plants of Romance Ironwood Press Bill Varney

It was given to us years ago from Carol Luckenbach, who helped to manage our greenhouse, and was Carol’s culinary gift to our Farm.

1  – 2 pound fryer chicken

1 – large potato, peeled and diced

2  – tablespoons salt ( we love using our URBANherbal savory salts)

1/2 half cup rice, uncooked

1/2 medium white onion, chopped

1 tablespoon fresh Italian parsley, chopped

1 tablespoon fresh oregano, minced

3 stalks celery, chopped

1 tablespoon fresh basil, minced

3 large carrots, diced

4 ounces fine egg noodles, uncooked

Place chicken in a large stock pot and fill with water. Add salt and bring to a boil. Add chicken and gently simmer for 1 hour – until chicken is cooked and meat begins to fall off the bones. Remove chicken from the broth and save for another use. Strain broth. Return broth to the pot and add the onion, celery, and carrots, potato and rice. Bring to a boil, then simmer for 15 minutes. Sprinkle in the parsley, oregano and basil and continue simmering for 15 more minutes. Stir in the noodles and cook for about 5 minutes or until the noodles are soft. Serve, piping hot with bread. Just perfect for a cold, Winter’s day. The chicken meat is perfect for making chicken salad.

Esta receta es de nuestro libro Herbs Growing and Using the Plants of Romance Ironwood Press.   Bill Varney

Nos fue dada hace años cuando Carol Luckenbach ayudaba a administrar nuestro invernadero, que regalo culinario tan valioso que dio a nuestra Granja.

1 - 2 libras de pollo para freír

1 - Patata grande, pelada y cortada en cubitos.

2 - cucharadas de sal (os recomendamos nuestras sales URBANherbal)

1/2 taza de arroz, sin cocer

1/2 cebolla blanca mediana, picada

1 cucharada de perejil italiano fresco, picado

1 cucharada de orégano fresco, picado

3 tallos de apio picado

1 cucharada de albahaca fresca, picada

3 zanahorias grandes, cortadas en cubitos

Fideos de huevo finos de 4 onzas, sin cocer

Coloque el pollo en una olla grande y rellene con agua. Añadir la sal y dejar hervir. Agregue elpollo y cocine a fuego lento durante 1 hora, hasta que el pollo esté cocido y la carne comience a desprenderse de los huesos. Retire el pollo del caldo y guárdelo para otro uso. Caldo de cepa Regrese el caldo a la olla y agregue la cebolla, el apio y las zanahorias, la papa y el arroz. Deje hervir, luego cocine a fuego lento durante 15 minutos. Espolvoree en el perejil, el orégano y la albahaca y continúe a fuego lento durante 15 minutos más. Agregue los fideos y cocine por unos 5 minutos o hasta que los fideos estén suaves. Servir, bien caliente con pan. Simplemente perfecto para un resfriado, el día de invierno. La carne de pollo es perfecta para hacer ensalada de pollo.

Oma’s Chicken Noodle Soup

 

 

Blog and Recipes

Lemon-Rose Martini

2 1/2 ounces Texas Made Vodka
1/2 ounce Thatcher’s Organic Artisan Liquor
3 drops URBANherbal Rose Flower Water
1/4 teaspoon fresh squeezed lemon juice
1 ounce Rose Simple Syrup (see recipe below)
1 lemon peilstrip (with no white pith)
Pink or red rose petal (organic)

Combine all ingredients except lemon strip and rose petal to a cocktail shaker with ice. Shake vigorously until icy cold. Rub the lemon peel around the rim of a martini glass, then twist it over the glass and drop it in. Strain the martini into the glass and serve, garnished with a floating rose petal.

Rose Simple Syrup

1 cup of extra fine granulated sugar
4 ounces of organic red rose petals
1 cup of distilled water
juice of 1 lemon.

In a food processor, grind the sugar and the rose petals until the mixture is finely ground with beautiful rose specs. In a small saucepan, bring the water and the rose sugar to a boiling immediately reduce to a simmer. Add the lemon juice and stir until dissolved. Allow to cool. Bottle and store in the refrigerator for up to a month.

Blog and Recipes

Rosemary Orange Rum Cake with a Glorious Glaze

Rosemary Orange Rum Cake with a Glorious Glaze

1 2 layer package yellow cake mix
1 small package vanilla instant pudding mix
1 tablespoon finely minced fresh rosemary
Grated zest of one orange
½ cup water
½ cup canola oil
½ cup light rum
4 extra large eggs
1 cup of toasted chopped pecans
Glorious Glaze

Combine cake mix, pudding mix, rosemary, and orange zest in a food processor or blender. Process until well mixed. Add water, oil, and rum; mix well. Add eggs one at a time; mix well after each addition. Blend in pecans. Pour into Bundt pan sprayed with nonstick baking spray. Bake at 325 degrees for one hour or until wooden toothpick comes out clean. Pour Glorious Glaze over cake in pan. Allow glaze to soak in completely before removing cake from pan. Invert cake so that glazed top is facing up. Garnish with long rosemary sprigs.

Glorious Glaze
½ cup unsalted butter
1 cup of sugar
¼ cup water
¼ cup rum
½ tablespoon finely minced rosemary

Bring butter, sugar, water and rum to a boil in a saucepan. Boil until the mixture reaches soft-ball stage or 235 degrees on a candy thermometer. Yields enough glaze for one cake.

From Along The Garden Path by Bill Varney URBANherbal www.URBANherbal.com

Blog and Recipes

Chaya Herb

Chaya  Chidoscolus chayaman, a tender perennial that requires part sun is a Mexican herb used  for medicinal and culinary purposes.

Chaya Leaf

 

It has been used by local South Texans for years to control blood sugar. A recent study by Texas A&M University pointed out that an induced rabbit could be brought back from high levels of blood sugar within four hours. Some patients who drink Chaya tea have stopped taking their medications for diabetes. Some say that the Chaya plant could be the second wonder plant of the century.
Brought down from the Mayans to moedern Mexicans, South Texans are the only region that knows that Chaya exists. Researchers say that this plant contains powerful doses of vitamins, proteins and minerals. Other research shows that the Chaya plant provides mega amounts of vitamins! Other people that have used the plant have had good results in weight loss, depression, dry skin and circulation. While some even claim to have better sex when eating the leaves and making of tea of it’s leaves.
The National Institute of Nutrition in Mexico City says that ingesting Chaya will:
Improve blood circulation
Help Digestion
Improve Vision
Improve memory and brain function
Calm stressed veins
Help lower cholesterol
Help reduce weight
Prevent coughs
Combats diabetes and arthritis

Chaya Plant

I always enjoy growing unusual plants that you don’t see everywhere! The best part about growing it, is just how easy it is to grow. Mine has trippled in size in two months.It is also know as “Tree Spinach,”and  is best to grow it in a pot, to protect it during the Winter months. It will grow to about 6 feet tall and cutting it, encourages new growth.
The are bland, so you will want to add them to soups, casseroles, spaghetti sauces, salads and salsas. It is richer in iron than spinach!

TO MAKE A SIMPLE CHAYA Tea,  boil a gallon of water, and steep 4 or 5 Chaya leaves with a couple of bags of black tea in a glass pitcher or jar. Do not use aluminum containers, as it can cause a toxic reaction, causing diarrhea.

The leaves should be boiled for five minutes before consuming, because they contain cyanogenic glycosides, which can cause cyanide poisoning.

Blog and Recipes

Spanish Chorizo Queso Flameado with Pimientos Verdes y Cebollas

Spanish Chorizo Queso Flameado with Pimientos Verdes y Cebollas

1/2 large white onion, cut into thin slices
2 cloves garlic
1 tablespoon vegetable oil
2 teaspoons butter
4-6 New Mexico or Anaheim green chiles or poblanos, roasted, peeled, seeded and cut into 3-inch-by-3/8-inch strips
2 Spanish style chorizo links finely minced
2 jalapeños or serranos, stemmed and seeded, chopped (optional)
4 tablespoons tequila
URBANherbal Mexican Savory Salt, to taste
Pepper, to taste
12 ounces creamy white cheese, such as queso Chihuahua, queso asadero, queso blanco, Monterey Jack, Muenster (or any combination), grated
12 warm flour or corn tortillas, tostada chips, or red bell pepper wedges and other vegetable crudités, for serving
 
Chopped tomatoes, to accompany
Avocado wedges drizzled with fresh lime juice, to accompany
Chopped green onions, to accompany
Chopped fresh cilantro, to accompany
Salsa, to accompany
Instructions: Briefly sauté onion and garlic in oil and butter; add chile strips and jalapeños or serranos, 2 tablespoons tequila and salt and pepper to taste, stirring until tequila is absorbed. Do not overcook. In a separate skillet with a tablespoon of olive oil, sauté the chorizo until simmering. Set aside.
Heat oven to broil. Place grated cheese in a shallow 9-by-9-inch earthenware dish or in 6 individual flameproof ramekins. Top with the pepper/onion mixture. Place 6 inches under broiler and heat until bubbly, melted and lightly browned (about 4-5 minutes).
To serve: Remove cheese from oven. Top it with the Chorizo. Serve with a basket of hot tortillas, crispy tostadas or crudités and small bowls of tomatoes, avocado wedges, green onions, cilantro and salsa. .
Variations: Sauté a handful of sliced mushrooms or squash blossoms with the pepper/onion mixture. Or substitute about 1/2 pound of crumbled fried chorizo (spicy Mexican pork sausage) for the chile strips.

Blog and Recipes

Spaghetti Pie with Wild Mushrooms and Pumpkin

Spaghetti Pie with Pumpkin Wild Mushrooms & Spinach

1 lb. spaghetti
3 Tbsp. Extra Virgin Olive Oil
1 medium Onion, minced (yellow)
2 cloves garlic, minced
2 cups pumpkin, pureed
1 lb. of mixed wild mushrooms, shitake, porcini and morel, cut into small pieces
Kosher Salt and Fresh Ground Pepper
5 oz. Fresh Baby Spinach
3 large organic eggs
1 ½ cup whole milk
3 cups Gruyere Cheese, shredded
1 cup Ricotta Cheese
1 cup Freshly grated Parmigiano-Reggiano Cheese
2 Tbsp. Sage, fresh and finely minced
2 Tsp. Thyme, Fresh

1. Preheat oven to 424 degrees. Tightly wrap the outside of a 9 inch springform pan with foil. Brush the inside of the pan with butter.
2. In a pot of salted boiling water cook the spaghetti until al dente, then drain.
3. In a large skillet, heat 2 tablespoons of the olive oil. Add the garlic and onion on high heat until sizzling. About 1 minute. Add the mushrooms and pumpkin and season with salt and pepper. Keep stirring and lower the heat to medium. Cook about 12 minutes.
4. In a large bowl, beat the eggs, then add the milk. Then add the spaghetti and then the mushroom and pumpkin mixture. Then add the cheeses and herbs. Season with a little salt and pepper. Then scrape into the springform pan and smooth the top. Set the pan onto a baking sheet and bake for about 35 to 40 minutes, until bubbly and the top is golden. Let stand for about 15 minutes. Remove the springform pan and cut into slices and serve.

Serves 8 to 10 people

Spaghetti Pie with Wild Mushrooms and Pumpkin

Blog and Recipes

Old Thyme Cook Cheese (Kock Kase)

Kock Kase Old Thyme Cook Cheese with Basil, Thyme and Rosemary
I always love recipes that have been given to me! Having lived in a german town in Texas for over 25 years, I have collected lots of hand me down recipes, and of course I figure out how to mingle fresh herbs into the mix.

This recipe is so easy to do, you could easily make it for yourself or friends and family on the spur of the moment or make it ahead, put it in the frig and set it out to get to room temperature for use a few days later. Here it is:
Old Thyme Cook Cheese (Kock Kase)

1 pound cottage cheese (large or small curd)
1 teaspoon soda
3 tablespoons flour
3 tablespoons butter
1/4 teaspoon salt
1 tablespoon fresh minced rosemary
1 tablespoon fresh minced basil
1 teaspoon fresh thyme

Mix all ingredients in a heavy saucepan, and place in a warm air tight area for one hour.

Cook over medium heat for about 15 minutes, stirring occasionally. Remove from heat. Can be served at once, or cooled down and served later. Great with crackers or homemade bread.

Herbs for Kock Kase

Blog and Recipes

Chamomile

German is an Annual and Roman is a Hardy herbaceous Perennial

Full Sun to Part Shade

Light to Well Drained Soil


Chamomile, Roman or German Chamaemelum nobile
or Matricaria recutita

Roman chamomile is a native of western and southern Europe. It is an herb with a long history of medical use. In ancient Egypt, priests dedicated it to the sun and used its flowers to treat fevers. The Greeks named it khamaimelon, which loosely means “ground apple,” referring to its creeping growth and apple like scent of the crushed flowers. They used chamomile tea to soothe upset stomachs, as an anti-inflammatory to reduce swelling after injury and to reduce menstrual cramps.

Anthemis tinctoria, dyer’s chamomile is used for dye and also makes a lovely ornamental plant. It has lacy foliage and yellow daisy like flowers. German chamomile is widely sold throughout Europe as a bedtime tea to promote restful sleep. Plants are tolerant of tough conditions and can often be seen growing wild along railroad tracks or up through cracks in parking lots.

Planting and Care:

Perennial chamomiles are smaller than annual forms, but they have similar, fine, fernlike foliage and a pleasant apple like scent when crushed. Grows as a flat mat of spreading leaves. Best grown by dividing runners in Spring or Fall. All chamomiles prefer full sun to light shade. Once established, all self sow.

Harvesting and Use:

Gather leaves in early Spring and early Summer for best scent. Dried flowers can be added to potpourris, but not to retain much scent. Harvest flowers for drying anytime. A rinse for lightning blonde hair can be made by boiling flowers and leaves. You can use the same solution for treating acne and other skin ailments. A calming tea is made with an infusion of fresh or dried flowers or leaves. There is no know toxicity, but the tea has demonstrated mild laxative properties. Avoid excess use. Also good for upset stomach and cramps. A decoction, made by gently boiling leaves and flowers can be used as a topical antiseptic on burns and painful scrapes. Cool before applying to injuries.

Meaning:

In the Language of Flowers, Chamomile means energy in adversity.

Blog and Recipes

Edible Flowers & Herb Spring Rolls with a Peanut Dipping Sauce

These Spring Rolls will oooh and ahhh your friends and family.
We love the light crispy flavor of Spring rolls, but you  will be romanced and tantalized with these because of the addition of herbs and the edible flowers. Remember we also eat with our eyes, and when food tastes wonderful and looks beautiful it is even better.

Ingredients

  • 8 ounces Pad Thai Noodles (rice vermicelli)
  • 16-20 count shrimp, peeled, deveined and boiled, sliced in half lengthwise (allow 2 shrimp per roll)
  • Mixture of edible flowers, separated into petals
  • Julienned carrots, blanched just until tender
  • Peeled, seeded and julienned cucumber
  • Mixture of fresh sweet and lemon basil leaves, roughly chopped
  • Mint leaves, roughly chopped
  • Minced dill sprigs
  • Cilantro leaves, roughly chopped
  • Chive sprigs, cut to fit rolls
  • Rice paper rounds

Prepare and assemble all ingredients. Bring 4 quarts of salted water to a boil and add the noodles.

Boil for 4-5 minutes, then drain into a colander and rinse under cold running water; set aside. Fill a 9-inch pie pan with warm water.

Working one at a time, put rice paper sheet in the water and remove as soon as it turns transparent. Arrange on cutting board so that there are no wrinkles.

Place 2 shrimp halves, cut-side up on the paper. Scatter edible flower petals on the paper, leaving a 1-1/2-inch border on both sides. Put a portion of the noodles over the flower petals, then some of the carrots and cucumber, then scatter a portion of each herb over the top.

Place 2 more shrimp halves, cut side down on the herbs. Beginning at the side furthest from you, fold the rice paper over the filling, scrunching it tightly, but taking care not to tear the rice paper. Fold both ends toward the center, then continue to roll towards you, forming a tight roll – the tighter, the better.

Place rolls on parchment-lined sheet tray. Keep refrigerated until ready to serve.

Serve with small bowls of desired dipping sauces.

Peanut Sauce Ingredients

  • 2 tablespoons toasted sesame oil
  • 2 tablespoons plain sesame oil
  • 1 tablespoon toasted, then ground coriander seeds
  • 1 tablespoon freshly minced ginger
  • ½ teaspoon cayenne pepper
  • ¼ cup all-natural peanut butter – the only ingredients should be peanuts and salt
  • 1 tablespoon sambal oleck
  • 1 tablespoon tamari
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon hoisin sauce
  • Juice and zest of 1 lime
  • 1 tablespoon rice wine vinegar
  • 1 cup hot water

Combine the sesame oils, ground coriander, ginger, and cayenne pepper in a heavy-bottomed 2-quart saucepan over medium-low heat. Cook slowly until a good aroma emanates from the pan. Remove from heat and set aside.

Place the peanut butter in work bowl of food processor fitted with steel blade. Process until very smooth. Add the heated oil and spice mixture; process until thoroughly blended, then add all remaining ingredients except hot water.

With processor running, add the hot water I a slow stream through the feed tube until the desired texture and thickness is achieved and the sauce is very smooth. Turn the sauce out into the saucepan and simmer for 15-20 minutes to add a greater depth of flavor to the sauce. Serve at room temperature.