Elder Flower Champagne

It's that time again. The beautiful Elder flowers are in bloom. !  Making a mildly alcoholic (1.5 -3.5%) very refreshing champagne is simple.  I have been making it for several years and the following is my recipe.

Elder flowers are also dried or tinctured (I fresh tincture) and used in cold/virus teas or compounded tincures.

First you will need a large glass container with a fairly wide opening at the top and at least a gallon in size.  Walmart, Zellers and Costco all have versions of the container at left for a reasonable price.

You will also need a piece of breathable cotton or a double layer of cheesecloth to cover the top, air has to flow thru.


Jill's Elder Flower Champagne

4 quarts/litres of hot water
4 cups/ or 1000 ml sugar
2 tablespoons White Wine Vinager
2 Lemons sliced thin (wash off any wax)
1 Lime sliced thin                 "
25 Fresh Elder Flower Blossoms
2 Quarts/litres cold water

Place sliced lemons, lime, flower blossoms and vinager in glass container.  Dissolve sugar in hot water and pour over flowers etc, stir well and add the cold water.  Cover container opening with cotton covering and hold in place with an elastic.  Set in cool spot out of direct sun, let sit for two days if a foam has not formed on top, add a pinch of brewer's yeast to get things going.  After foam has set, let sit four more days, stain through coffee filters and store in large plastic pop bottles, check every couple of days and open the lid a bit to let out excess gas, do this until the gas is very little, store for another month and then enjoy ice cold

Plantings, Why Heirloom Seeds

Between yesterday and today, I have started just over 400 seedlings, all peppers and tomatoes and all heirloom seeds.  During the next month or so, I will be starting another 600 - 700 plants, herbs, lettuces, melons and flowers, most of them will also be grown from heirloom seeds.  Some of them will be growing and producing in my various gardens or greenhouse, some will be for sale starting in early May, but almost every plant will have a little piece of history to go along with the pot and the dirt!

So, what is the thing with Heirloom Seeds?  For the past 60 or so years, multinational corporations have been gaining control of availability and distribution of seeds.  Modern seed production inbreeds plant varieties and modifies plant genetics among other things which result in sterilised seeds which means varieties of plant species are no longer available and there is no point to collecting seeds - they won't grow.  Since the 1970's growers all over the world have concerned themselves with the preservation and conservation of plant biodiversity - collecting and saving seeds native and bred specifically for their habitat.  For instance, many tomato hybrids were bred in the early 20th century specifically for Canada's short growing season or to enable a hybrid to be better able to deal with a colder climate - Money Maker and Mortgage Breaker are only two.  There are many plant seeds that were brought over with European Settlers, the seeds carefully harvested every year, these are treasures.  Today, the Heirloom Seed or Heritage Seed movement is very strong and every year more plants thought to be lost are rediscovered.  So, when you see the signs for the annual Seedy Saturday at your local Church or Rec Centre - go, buy a couple of packets of history, go home and grow them, save the seeds and grow some more and don't forget to pass some on.  Grow some fresh food, herbs and flowers of your own.

Check out these web sites
Seeds of Diversity - www.seeds.ca
Seed Sanctuary - ww.seedsanctuary.com
Where I buy my seeds, grown in my local - google your own site "heritage seeds, your area"
Cottage Gardener:  www.cottagegardener.com
Richters Herbs

Lavender Shortbread

OK, so I went to The Avant Garden Shop do talk about herbs appearing in Clare Sullivan's book, Master Gardener.  I brought along some Lavender Shortbread's and they went over really well, so I thought I would pass along the recipe.

1 cup butter
1 egg
1/4 cup white sugar
5 Tbls icing sugar
2 cups unbleached flour
2 teas. lavender flowers
1/4 tsp salt

Using hand mixer, beat softened butter until creamy and pale yellow, beat in egg, gradually beat in sugar - yup there is a point to all this beating!

Combine flour, lavender and salt, blend into butter mixture.  Turn out onto floured board and split dough in half
Form the dough pieces in to logs about 12" long by about 1 1/2" in diameter wrap in cellophane and chill at least one hour - over night is OK too

Preheat oven to 350 F. ( no, I have no idea what that is in Celsius!)  Line cookie tray with parchment or foil

Beat one egg and one Tbls water together, sprinkle about 1/4 cup white sugar on a board or piece of wax paper.  Brush each log with egg wash and roll in sugar, slice into cookies 1/4" thick.  Bake 10 - 12 minutes

Cool completely before taking off tray

Enjoy!

This recipe can also be used to make savoury shortbread, add a herb like basil or rosemary, or basil and rosemary, or garlic and Parmesan, using the same measurement as lavender, slice them thinner and bake them for a shorter period of time -  voila, canape crackers.

What to do with Lamb

Many people have asked me what to do with lamb to take away the rancid taste of the fat which can permeate a lamb roast or chop.  This blend of herbs infused in olive oil and then brushed on the lamb an hour before grilling or roasting will give a great flavour with none of that nasty rancidity which can ruin a special meal.

Ingredients: Rosemary, Mint, Summer Savoury, Thyme, Marjoram, Parsley, Garlic Granules


$ 5.00  4 oz. spice jar

Better than Salt

This blend of 10 herbs is intended as a salt replacement at the table.  However, I also use is in veggies, dips, as a meat seasoning and, of course, popcorn.

Ingredients: Onion & Garlic Powder, rosemary, Black Pepper, Oregano, Lemon Peel, Marjoram, Basil, Winter Savoury, Sage.




$ 5.00  4 oz. spice jar

Herbes de Provence

This is a classic herb blend going way back in time.  Lavender is a newer addition to the blend of traditional herbs grown traditionally in the Provence area of France.
Use on grilled meats, chicken, egg and tomato dishes.

Ingredients:  Thyme, Marjoram, Rosemary, Summer Savoury, Lavender, Fennel.




$  5.00  4  oz. spice jar

Chicken Seasoning

This is super flavour and my family's favourite on baked chicken.  Just brush chicken parts with oil and sprinkle on.  Also terrific on roasted potatoes, popcorn any Mexican recipes

Ingredients:  Paprika, Garlic Powder, Black Pepper, Rosemary, Parsley, Tarragon, Cayenne.



$  5.00 4 oz. spice jar

Fantastic Fish

This seasoning can be sprinkled on any type of fish fillet before baking or broiling, add to batter, breading or stuffing.  I also use it with some hot pepper sauce in the water I boil my shrimp in and add it to sea food sauce.

Ingredients:  Turmeric, Black Pepper, Garlic and Onion Powder, kelp, Chives, Sage, thyme, marjoram, Parsley, Celery Seed, Lemon Peel.



$  5.00  4 oz spice jar

One, Two, Three, Season!

This seasoning is simple, just a combination of 3 herbs, but it is very versatile in the kitchen.  Add it to steamed veggies, egg dishes, sprinkle it on meats before grilling, add it to breading, also nice instead of the usual suspects on bruchetta                                                            
Ingredients:  Chives, Marjoram, Thyme.




$  5.00  4 oz spice jar

Sweet Spice

This seasoning can be used to enhance so many recipes.  Add it to your favourite coffee blend, apple or pumpkin pie, streusel mix for coffee cake, muffins, chai tea, fruit salad.

Ingredients:  Cinnamon Lemon and Orange Peel, Cloves, Ginger, Nutmeg.









$ 5.00  4 oz. spice jar

Recipe Sheet

Franklin Farm Herbals & Market

1453 Fleetwood Rd., Bethany, ON, L0A 1A0

705-277-9800 jillherb@yahoo.com

JILL'S KITCHEN BLENDS – RECIPE IDEAS

One, Two, Three, Season!

• add 1 ½ tsp. To ½ cup soft butter – mix and chill – use on steamed veggies.
• Add to melted butter – brush on French or Italian bread – heat per garlic bread
• add 1 tbls. To one small package cream cheese + 1/3 cup each mayo & sour cream, use as veggie dip
• make a vinaigrette – 1 tbls to ½ cup olive oil, ¼ cup vinager, ¼ tsp sugar, 1 clove crushed garlic and 1/8 tsp dry mustard, shake and chill.

Better than Salt

• vinagrette; 1 ½ tbls to ¾ cup olive oil, ½ cup vinager, 2 tbls water, 1 tbls. Chopped chives, shake and chill
• marinade; 1 ½ tbls with ½ cup red wine, sliced mushrooms, 2 cloves garlic minced, ¼ sup olive oil, 1 tbls mustard, shake together and marinade meat 4 hours or over night
• add 1 tsp to one small can tomato past plus 1 tlbs water for pizza sauce
• use in place of salt at table or as all purpose cooking seasoning in stews, soups, sauces, meatloaf, veggies, etc.

What to do with Lamb

• add 1 tbls to ½ cup olive oil with 1 clove garlic minced, let sit for one hour to meld – rub or brush onto lamb chops, loin or leg roast – cook as usual.
• This is sort of neat added to dry ingredients in dumplings, biscuits etc

Herbs de Provence

• tomato and egg dishes, soups, stews, fish, rice pilaf

Sweet Spice

• add 2 tsp to pumpkin pie filling or apple pie
• add to custard, vanilla pudding, tapioca, rice pudding
• make streusel for muffins, coffee cake or fruit crisp – add to your ususal recipe.
• Hot chocolate, coffee, chai tea
• sprinkle on toasted bagel of your choice with cream cheeze

Chicken Seasoning

• sprinkle on chicken and roast as ususal
• mix with bread crumbs for a meat coating

Italian Special

• add to any tomato dish, meatloaf, bruchetta, vinagrette

Fantastic Fish

• sprinkle directly on fish and bake or add to coating and bake or deep fry.
• Add to stuffing to be used for fish or stuffed crab or clams
• add to any fish stew or soup
• add to any bread, biscuit to be served with fish
• nice on steamed veggies

All Seasonings can be sprinkled on popcorn, fries, mashed potatoes etc

Garlic Jelly:

• add 1 tbls to cream cheeze as a cracker spread
• use as a glaze on the bar-b-q or when roasting, especially chicken or pork
• use as a condiment at table with any meat
• brush on italian or french bread - broil/bake

Seasonings

Over the years I have developed seven different seasonings made from herbs and spices.  They add a wonderful flavour, are easy to use and each one has multiple applications in the kitchen.  Some, like my Chicken Bar-B-Q seasoning were developed from memories of my Mother's recipes.  Others, like my What to do with Lamb seasoning were trial and error (mostly the latter for a while!)  Some are all my own herbs like One, Two, Three Season, others, such as the Better than Salt are made with both my own herbs and ones I purchase.  I am not yet that demented yet that I dry and ground my own Garlic Powder,Onion Powder or Turmeric!  These seasonings should appeal to everyone, (I hope), but especially those persons with diet restrictions who are looking for ways to avoid blandness in their cooking, but are no longer able to use salt.  None of my seasonings contain salt or MSG.  I am going to blog each one and my recipe sheet with hints on how to use the seasonings are sent with each order and will also be up on the site.

Jams, Pickles, Relishes

All of my Jams, Pickles, Relishes, Sauces and Jellies are made by my self.  Usually they are made fresh until I run out of the fruit or veggie and then that is that for the year.  The only exception is my Garlic Jelly and my Apple Butter which I make all year round.  All of my preserves have fresh fruit and/or veggies, sugar and/or vinegar, salt as needed, seasonings, sometimes lemon juice and sometimes pectin.  That is all.  I do water bath everything and everything is sealed properly.  I am following with a list of what I currently have stocked.




JAMS                                                     PICKLES, RELISHES & SAUCES

Strawberry                                                Bread & Butter Pickles

Strawberry Rhubarb                                  Hot Garlic Dills
Rhubarb                                                    Spiced Beet Pickles
Raspberry                                                  Zucchini Relish
Spiced Peach                                            Hot Dog Relish
Raspberry  & Peach Swirl                          Salsa (Mild)
Cherry & Sugar Plum                                Pepper Sauce                   
Apple Jelly                                                Garlic Jelly
Spiced Apple Butter                                  Sweet Pepper Jelly
Yummy Plummy                                         Cranberry Jelly
Honey N' Spice Blueberry                          

$ 5.00 250 ml Jam or Jelly or 500 ml Pickle, Relish Salsa
$ 3.50 125 ml Jam Jelly or Pepper Sauce  (Cranberry sauce & Cherry Sugar Plum only)

Honey

Our beautiful golden honey is from our 15 hives.  Gary does the bees, but they feed partially on my herb and rose gardens.  We do not pasteurise our honey as we believe the only reason for doing so is to keep it from crystallising for a longer period of time, it also destroys some of the healthful properties. (That is one of my honey soaps sitting on top).  We also have creamed honey (not shown) in 1 kg tubs

$ 4.00  500 ml jar
$ 8.00  1 kg. Jar
$ 8.00  1 kg Tub - creamed honey

Franklin Farm Herbals Kitchen Treats

Welcome to My Franklin Farm Herbals Kitchen Cupboard!

Here are just a few of the delicious goodies we are cooking up for you!  The following goodies can be purchased through Franklin Farm Herbals and Market (shipping extra):

HERBAL TEAS 12 BAGS 4.00 -

Jill’s special blend or custom blends available

SEASONINGS 4 OZ. 5.00
- all seasonings are no salt, no MSG

• BETTER THAN SALT - salt replacement extraordinaire
• ONE – TWO – THREE - a three herb blend, great on veggies, dips, popcorn
• BAR-B-QUE CHICKEN - sprinkle on chicken and bake or add to popcorn or French Fries
• ITALIAN SPECIAL - add to your Italian sauces, pizza, salad dressing, for extra zip
• SWEET SPICE - muffins, hot chocolate, tea, coffee, vanilla pudding, pumpkin pie, apple anything – the list is endless!
• HERBS DE PROVENCE - the classic
• FABULOUS FISH - Sprinkle on fish,or use in stuffing - Chives, Sage, Thyme, Marjoram, Tumeric, Celery Seed, Black Pepper, Garlic Powder, Onion Powder, ground Lemon Peel, Kelp

JAMS, JELLIES, PICKLES AND PRESERVES 

 AVAILABLE AS THE SEASON UNFOLDS

NEW THIS YEAR: THE ROSE GARDEN AND PESTICIDE-FREE VEGGIES
Fresh Vegetables now in Stock:
Yellow and Green Beans, Red and White Potatoes, Zucchini, Beets, Ball  Carrots

Contact us to Order Today!