Come see us at the Farmer's Market - Lombard, Illinois

We are going to be at the local farmer’s market this summer.  I have not done Farmer’s Markets since about the year 2000, so I decided to start slow and easy.  This is just down the street from our new place in Lombard, Illinois on Tuesday 2 pm to 7 PM (St Charles Road east of Main Street in the village lot.)  There is a great sourdough bread vendor Papa Bears Bread Co and we picked up a loaf.  Then there is an awesome organic garlic farm called Garlic Breath Farm, so I decided to create a bread spread with one of my blends.  I went with something very robust, my Bean Soup Seasoning.

Bean Soup Seasoning Flavored Sour Dough

1 10-inch round loaf sourdough bread
1 cup Parmesan cheese
1 cup mayonnaise
1 clove of garlic, peeled and chopped
3 Tablespoons. Backyard Patch Bean Soup Seasoning Mix

Heat oven to 400 degrees. Slice loaf in half giving you 2 rounds. Butter cut center. Place under broiler until lightly browned. Mix remaining ingredients and spread over toasted bread. Bake 15 to 20 minutes or until top is puffed up and light brown. Cut into wedges and serve.

Dream Pillow - Bath Blend of the Month

I have posted other recipes for Sleep or Dream pillows in the past.  A sleep pillow is actually a sachet.  Gather the herbs and place inside a small muslin bag and secure firmly. Place this sleep bag either on or under the pillow to aid sleep. It can also be used when travelling to aid sleep in a strange bed too.

Dream Pillow

Classic sleep-inducing herbs with a pleasant scent, all of which are said to bring pleasant dreams.

• 1 ounce mugwort
• 1 ounce lemon verbena
• 1 ounce chamomile
  
  
  
• 1 ounce pink rose buds
• 1 ounce peppermint
• ¼ ounce hops

Combine the herbs together and place ½ cup into a sachet.  Place the sachet inside your pillow case so the scent will help you to sleep.

Tea Ideas for the Month of July

July is the height of the gardening season.  The herbs are growing, the flowers are blooming, and the vegetables are ready for harvest.  Everything is in its prime. The perfect time to make a tea that is filled with flowers and aromatics.  So this month I have two tea recipes and a scone mix that will let you take advantage of nature's bounty.

Aromatic Tea

Chamomile provides calming effects, catnip for relaxation and marjoram for its sweet mellow taste. And if you use mint it will be both cooling and relaxing.

• 5 parts chamomile
• 4 parts marjoram
• 3 parts catnip
• 2 parts mint (optional)

Combine herbs if dried in glass jar for storage to use later.  If using fresh, tear the leaves from stems before measuring and use a small enough amount that you can make and use on the same day to get the best flavor from your fresh herbs.

For dry: Use 2 tsp per cup of hot water and allow to steep for 5 to 7 minutes.

For Fresh: Use 2 Tablespoons per cup of hot water and allow to steep 10 minutes.

Bright Mint Tea

This is a different way to make a mint tea.  You are in essence making a concentrate, then straining out the herbs and crafting an iced tea with the intense remaining liquid.

Wash 8 sprigs of mint, twelve inches long (any mint, spearmint, peppermint, applemint, orange mint, chocolate mint.  This one is perfect for the exotic varieties of mint.)

 Remove the leaves from the branches and place in a blender with four cups of water and liquefy. Allow it steep for at least 1 hour up to 2 hours and then strain out the solids.  The resulting green liquid can then be served with ice and diluted as needed to taste.

Here is a perfect recipe for making scones from fresh herbs,  you can use any combination you want. Chives are always good in a savory scone as is marjoram, savory, rosemary and dill.

Fresh Herb Scones

• 1 1/2 cups all-purpose flour
• 2 teaspoons kosher salt
• 1 tablespoon baking powder
• 6 tablespoons very cold unsalted butter cubed
• 2 large eggs
• 1/4 cup assorted fresh herbs, finely diced 
• 1/4 to 1/2 cup whole milk or heavy cream
• 1 egg beaten for egg wash or substitute heavy cream

Preheat your oven to 425 F degrees. Using a large mixing bowl, whisk together the flour, salt, and baking powder. Toss the cold butter cubes into the flour mixture and rub in the butter throughout the flour using your fingers. Continue until you have tiny pieces of butter throughout. And the dough looks like a coarse meal. Make a well in the center of your bowl, whisk the eggs together and add them directly into the center of the bowl, into the well, and pour in the milk (starting with a ¼ cup and use more milk as you need it. Add more milk if the dough isn’t wet enough or if needed.) and the fresh herbs. Using your hands like a claw, mix together all of the ingredients until just combined.

Transfer the dough to a lightly floured work surface. Sprinkle a little bit of flour on top of the dough as well so it’s easier to work with. Do not knead the dough but shape just enough to make round and flatten.

To make scone wedges: Once you have your dough in a round shape, use a bench scraper or knife to cut your dough into 8 wedges or triangles.

To make round scones: Flatten your dough by hand and use a round biscuit cutter to make round scone shapes. Continue until all of the dough has been used.

Transfer to a lined baking sheet and brush the tops of the scones with your egg wash. Bake for about 14 to 15 minutes until golden brown. Enjoy!

Bath Vinegars - Bath Blend of the Month

In July the herbs are in their prime and it is the perfect time of the year to make vinegar.

The technique for making herb vinegar is simple.  Place fresh herbs in a sterilized jar, cover them with distilled white vinegar and allow them to steep for at least 2 weeks.

Once you make an herbal vinegar you can create great items for the bath.  This month I have two recipes for you, a Vinegar Bath and a Vinegar Hair Rinse.

To start these recipes you need an herbal vinegar.  The link above will give you more detailed instructions for making an herb vinegar.  For the bath, I suggest herbs with germ-fighting characteristics like thyme, lemon thyme, marjoram, basil, oregano, and sage.

Vinegar Bath

• 1 cup Epsom salts
• 2 Tbls ground ginger
• 1 cup herb vinegar

Combine these items together and pour immediately into warm bath water.  Soak as normal.

Vinegar Hair Rinse for Dry hair

Make a vinegar with 1 to 2 ounces of herbs, calendula, nettle, and marshmallow and red wine vinegar

allow to steep for 2 weeks then dilute 50/50 with distilled water.  

To use: Wash hair as usual, then apply after washing and smooth through hair to help remove soap residue.

Monthly Tea Ideas for June - sleep and digestion

If there’s one good thing you can do for yourself in a day, it’s taking five minutes out to make a cup tea and have a moment of calm. Herbal tea remedies can provide amazing healing properties when the right herbs are combined together. Even the act of making a cup of tea is a mindful process in itself!

The purest way to reap these benefits is to make your own herbal teas at home - which is way easier than it sounds. If you do not have these herbs, then try some of our Backyard Patch tea blends.

What you need:

• A tea pot
• A glass jar to keep your mixture in
• Tea strainer or unbleached empty tea bags
• dried herbs, preferably organic

Tea to aid sleep

• 3 parts dried chamomile flowers - these have a calming element and natural sedative properties.
• 3 parts dried lavender flowers - these have a calming scent that is soothing and promotes relaxation.
• 1 part dried passionflower - soothes the mind, calming brain activity, also a natural sedative
• 1/2 part dried valerian root - this helps calm the nerves and promote a peaceful sleep, it also has natural sedative properties.

Measure out your herbs in a bowl. Mix herbs together, then transfer to jar. 3. If making in a pot scoop 2 tablespoons of mix into teapot and pour over boiled water, set aside and let steep for 5-10mins, then strain through into cup, sit back and enjoy.

For a tea bag cut your ingredients down to 1 Tbls and add the measured ingredients to a tea bag, place in cup and pour over boiled water, allowing to steep for 5 minutes before drinking.

Tea to aid digestion

This tea has a serious licorice flavor, but with the addition of ginger, you cut the sweetness and up the healthy benefits for an upset stomach.

• 3 parts dried fennel seed - aids digestion by helping to increase the production of gastric juices to get digestion started properly.
• 2 parts licorice root - helps the liver neutralize toxins and is anti-inflammatory
• fresh ginger root, sliced - this is highly anti-inflammatory, helps in digestion and reduces gas; easing bloating and burping. Keep ginger separate and add in fresh slice ginger when making tea pot

Measure out your dry herbs into a bowl. Mix together, then transfer to jar (except fresh ginger, slice this fresh as it provides more flavor.) 

If making in a pot scoop two tablespoons of mix into teapot, add two coins of ginger root to the pot and pour over boiled water, set aside and let steep for 5-10mins, then strain through into cup, sit back and enjoy.

For a tea bag use a single coin of ginger root with 1 teaspoon of herbs in a tea bag. Place in cup and pour over boiled water, allowing to steep for 5 minutes before drinking. 

Making Herbal Rub Mixtures for Grilling

With Father’s Day right around the corner, I thought I would share a few ways to make some great blends of herbs to use for grilling everything from beef and chicken to fish and vegetables.

The Backyard Patch makes several Rubs and Marinades (LINK) https://www.etsy.com/listing/72884068/grilling-special-herb-rub-and-marinade

https://www.etsy.com/listing/77123884/marinades-made-with-dry-herb-cooking

Two of the blends are nice and spicy for those who like a robust meat rub:

N’OrleansSecret - This blend will add some punch to everyday dishes and makes a great meat rub for grilling as well as a way to zip up your ketchup for burgers.  Just try 1 Tbls. N’orleans Secret in a cup of tomato ketchup for a spicy summer condiment.  

Four Spice Meat Rub - A nod to the fact that when barbequing the need for a stronger flavor that will hold up to fire is sometimes required,  we created this spice blend (with a few herbs) that can be used as a meat rub.  You can also use it to create a wonderful warm BBQ sauce.  Blend 1 tablespoon Backyard Patch Four Spice Meat Rub with 1 cup ketchup or tomato sauce and a bit of salt to taste, then warm in a sauce pan and serve hot. 

Making your own Rubs

If you want to craft your own rubs and seasoning, here are a few blends to try.  At the bottom of the post are a couple of recipes to go with these blends.

Bay Blend for Meat & Poultry
3 parts powdered bay leaf
2 parts rubbed sage
2 parts dried savory
1 part dried marjoram
1 part dried thyme
1 part dried basil
1 part dried rosemary
½ part garlic powder
½ part onion powder

Mix all ingredients. Store in lidded container. Rub into meat or poultry before roasting or broiling, or grilling.

No Salt Seasoning Mix

Good sprinkled on eggs, meat or chicken.  Use 1 to 2 Tbls. as a meat rub.  Blend with butter or margarine over fresh steamed vegetables.   You can even combine 1 Tbls. of the blend with 2/3 cup oil and 1/3 cup vinegar for a tangy salad dressing.

• 2 tsp. onion powder
• 2 tsp. basil, crumbled
• 1 tsp. marjoram
• 1 tsp. dry mustard
• 1 tsp. paprika
• ½ tsp. granulated garlic
• ½ tsp. thyme, crumbled
• ½ tsp celery seed
• ½ tsp parsley, crumbled
• ½ tsp curry powder (optional)
• ¼ tsp. ground black pepper

Combine all ingredients in a small jar with a tight-fitting lid; shake well.

 

Peppered Lavender Beef Rub

• 1 tablespoons whole black peppercorns
• 1 tablespoons whole white peppercorns
• 2 tablespoons fennel seeds
• 1 1/2 teaspoons dried thyme
• 2 tablespoons dried lavender flowers
• Pinch of savory

In a small spice or coffee grinder, coarsely grind the black peppercorns, white peppercorns, fennel seeds, thyme, and lavender flowers; rub mixture all over the meat. Wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight (preferably).

This is good on a tenderloin roast, rolled roast, steaks or even pounded Round steak.  Just sear the meat then broil or crock pot cook it until fully cooked.  The recipe amount is calculated for a 3 to 4 pound roast

Fish & Poultry Rub

• 2 parts sorrel
• 1 part lemon balm
•  ½ part thyme 

This blend can also be made with fresh ingredients.  Just finely mince the fresh herbs using the same proportions add to a bit of olive oil and spread on your fish or chicken like a paste.  When using dry herbs combine ingredients in a jar with a tight fitting lid.  Use as a rub or stuff the cavity before poaching or baking.  Use about 1/3 less on you fish or poultry when using dry versus fresh herbs in this mixture.

Blackening Rub

• 4 tsp. paprika
• 2 tsp. black pepper
• 1.2 tsp. cayenne pepper (adjust for personal taste)
• 2 tsp. garlic granules
• 2 tsp. onion powder
• 1 tsp dried thyme
• ½ tsp. cumin
• ½ tsp. dry mustard
• 1 tsp. salt (optional)

Combine the dry ingredients in a screw-top jar, using more cayenne if a hotter mix is required; shake well

 

Recipe to try

Blackened Chicken

• 6 boneless, skinless, chicken breasts
• 8 Tbls butter, melted
• A generous portion of  Blackening Rub

Pound the chicken breasts lightly until thinner and of an even thickness. Heat barbecue or cast-iron skillet or grill pan for about 10 minutes, until very hot.

Dip the chicken into melted butter and sprinkle the spice mixture on both sides. Cook the chicken for about 2 minutes on each side, until a black crust forms and the chicken is cooked through. (This cooking process will create a lot of smoke and is best done outdoors. Have a strong exhaust fan operating if cooking indoors.)

 

Pork Roast with Horseradish & Herbs (Serves 8)

• 1  2-pound lean boneless pork rib roast or loin roast, all visible fat removed
• 1 teaspoon prepared horseradish
• 2 Tsp. Backyard Patch Butter N Cheese Herb Mix

Preheat oven to 350° F. Place pork roast in a shallow baking pan. Rub horseradish over the surface of meat. Set aside.

In a small bowl, combine remaining ingredients. Sprinkle over roast. Place roast, uncovered, in oven. Cook about 1 hour, or until a meat thermometer registers 160°F. Let stand 5 minutes. Slice to serve.

 

 

Large Scale Bath Bag Blend Wedding Favor - Bath Blend of the Month

Bath bags make a scented gift that is good not only for the bath but also as a sachet or aromatherapy item.  Need a gift for those at work, or even a party favor for a special event or wedding this is a perfect recipe. This recipe is very large making 1,100 -- 1/2 cup bath bags (or about 550 cups of bath bag blend.)  You can make half  or 1/4 of the recipe instead if your need is not this large.

Large Scale Bath Bag Blend

• 25 pounds (300 cups) lavender
• 6 pounds (96 cups) lemon verbena
• 7 pounds (84 cups) chamomile
• 2 pounds (32 cups) valerian root
• 2 pounds (24 cups) marjoram
• 1 pound (16 cups) linden blossoms

Mix all ingredients together adding valerian a bit at a time to get it mixed in thoroughly.

Measure 1/2 cup into cotton muslin bags and attach a label with use instructions.  

To Use:You can either toss the bag into the water or hang it from the bath spout under the running water. Allow the bag to soak for several minutes before adding cold water to adjust to your preferred temperature. Then, get in and enjoy! It really is that simple.