Long Creek Herb Farm

Long Creek Herbs

I'm constantly startled when someone who follows me here or on FaceBook or Twitter, says to me, "Oh, I didn't know you had a website or wrote books." Really? How can you miss my blatant, self-serving advertising down the right hand column of this blog page? :-) I list some of my books, my Dream Pillows, my famous Herbal Nail Fungus Soak, with links to my web pages along the side of this blog page. But, friends who've asked those questions, have finally convinced me, it's time to tell you more about what I do. So here goes.

One view of part of my garden.

I garden and collect rare and unusual culinary herbs from my travels in places like Thailand, India, Indonesia, etc. I grow around 200-300 varieties of culinary and medicinal herbs each year, along with many Native American and Asian vegetables, along with 30 varieties of hot peppers, figs, muscadines and lots of other things. Those not only provide the photographs I use for the magazines I write for, but food for our table and inspiration for my books. You'll find my books in several seed catalogs including Pinetree Gardens, Richters Herbs, Lehman's, Baker Creek Seed and others. Or you can see them here, on my website, http://www.LongCreekHerbs.com I have 24 books in print with 2 more coming in the next couple of months.

Here are a few of my books. You can see more of them by clicking this link: http://www.longcreekherbs.com/products.php?cat=7

You'll also find my best-selling product, Herbal Nail Fungus Soak. I created the formula for myself almost 20 years ago to cure cracking heel, a kind of athlete's foot. It was only by accident that I discovered how well my formula works on nail fungus, thanks to my father who developed a case of fungus on his nails. His doctor told him there was no cure and to be prepared upon Dad's next visit to the doctor, to have his nail removed. (Imagine going to that doctor if you had a broken arm!!!)

Over the years lots of doctors, pharmacists and even some Veterans Administration podiatrists, recommend my product.

One of 3 books I have with Storey Publishing

It works, I guarantee it!

You can read more, including comments from customers, our guarantee and more about Nail Fungus Soak by clicking this link:  http://www.longcreekherbs.com/products.php?cat=12
You may see my ads for Nail Fungus Soak in Mother Earth News, Countryside, The Heirloom Gardener and The Ozarks Mountaineer magazines as well as in many state electric magazines and elsewhere.

In addition, I travel and lecture from Coast to Coast throughout the year. I've spoken for a wide variety of flower and garden shows, regional herb conferences, State Master Gardener Conferences, Perennial Plant Assoc, Garden Writers Assoc. and many, many more. My programs are reserved about 9 months in advance. To see the programs I offer or to download my programs brochure, click here: http://www.longcreekherbs.com/workshops.php

I have 6 other blogs - the links are on the right hand column of this blog. I write for 17 newspapers, as well as The Heirloom Gardener, Missouri Gardening, and The Ozarks Mountaineer, have written for The Herb Companion since 1990, The Herb Quarterly for several years, and do free-lance work for  several other magazines.

So there you have it, a bit of what I do. For those who already knew, my apologies; for those who asked, I hope this is helpful and that you will visit my website! (There's also a place on  my website where you can download photos for your desktop/wallpaper if you wish, and a garden tour, as well).

Another view of our garden at Long Creek Herb Farm.

Make Your Own Hot Sauce

Hot sauce can be made from any peppers you grow.

This has been an outstanding year for peppers and tomatoes in our area. We've been canning spaghetti sauce, tomato sauce and tomato juice, and now it's time to turn attention to making hot sauce for winter and gifts.

One of the reasons I write books is so I can keep track of my recipes and my hot sauce book is a good example. When I wrote it, I tried and tested my recipes before putting them in the text. All are easy to follow, can be varied according to your heat preferences and it tells how to preserve, can or freeze each recipe. So this week, I'm making hot sauce!

40 pages of my own favorite recipes.

Here's one of my recipes, which is quite simple and easy to make. You can keep it in the refrigerator, or can it (instructions are in the book for safely canning hot sauce). To order the book, or read more, click here.

Quick & Easy Hot Sauce
This is a tasty, versatile recipe, vary it with the ingredients you have on hand.
Use it on scrambled eggs, grilled meats or as a marinade.

4 cups coarsely chopped mixed
peppers, such as cayenne,
Serrano, etc, stems removed but
caps left on, stems removed
2 1/2 cups distilled white vinegar
3-4 garlic cloves, peeled
2 teaspoons chili powder
1 tablespoon salt

1. Combine the ingredients in a blender and blend until smooth. If the sauce
is too thick, add water.
2. Strain, discarding solids, or leave them in where they will continue to
further flavor the sauce.
3. Refrigerate for up to 5-6 weeks. Makes 3-4 cups.

Signs of Spring

I'm not alone in thinking "will spring ever come?" Friends in Minnesota told me they had 10 inches of snow this week. I mistakenly bragged slightly we'd had our first asparagus and morel mushrooms. The next day (3 days back) it was spitting snow and raining here and we got down to freezing. My shipment of hot pepper plants arrives tomorrow and I'm not even close to having the garden ready! But there are some encouraging signs.

It's a small handful, but still we take encouragement where we can find it!

These are just the early morels, the early white ones. The larger yellow morels will be coming up soon. Where do I find them? Primarily under elm, red oak and ash trees. But also under cedars and even a couple of times, in the gravel edge of road pavement (near an elm tree).

You have to look close to find morels.

But it's worth it when you find a bunch.

We had guests on Sunday and I served them tulips stuffed with chicken salad, deviled eggs, corn pudding, some of Josh's homemade sourdough bread, and a few morels for each of us. What I'd call, a perfect spring dinner. So there is hope that spring will eventually arrive and the cold will leave us for this season.
Happy spring!

Papalo, an Old-Time South American Herb

Recently I've been working on a couple of magazine assignments about the hot new herbs and plants for 2014 for restaurants. My research started with new restaurant trends on-line, then I've been concentrating on interviews with chefs around the country. Not surprisingly, locally sourced produce is even bigger this year than last, new introductions of non-wheat pasta and noodles, sustainable seafood and children's menus in upscale restaurants are a few of the items.

Papalo, growing on mature plant.

One hot new herb that surprised me a bit for this year is papalo (Porophyllum macrocephalum), sometimes commonly dubbed "Buzzard's Breath" (although I'm guessing there won't be any chefs across the U.S. who will use that name; let's see, how might that sound on a menu..... farm-raised pork cemitas with seasonal chilies and buzzard's breath sauce...)

Used like cilantro in Bolivia, where my original seed start came from, as well in some states in Mexico, it's easy to see (or smell) why it got dubbed buzzard's breath. Just getting near the plant you'll get a whiff of something akin to aluminum with lemony overtones with some rue and other smells thrown in. That's on the mature plant, which isn't the stage of the plant normally used. The flavor has been described as something like a combination of arugula, mint and cilantro, although that doesn't quite describe it, either. The flavor is unique to the plant.

Cemitas, a Mexican sandwich.

Papalo is also commonly eaten raw on cemitas - sometimes known as a cemita poblana, which is a Mexican sandwich and street food that originated in the city of Puebla. Papalo is also sometimes found in guacamole and in Mexico it is used fresh in soups and stews. In Bolivia native Quechua people call it Killi and eat it daily just torn up onto foods. (If you use the search button on my blog for papalo, to the right, you can find more that I've written about this interesting herb).

Papalo sold as young, pulled seedlings in Acalpulco markets.

Papalo is showing up in gardens from California to New York City, and in markets with large Hispanic populations. However, a lot of Hispanics from other parts of Mexico or South America may not know the plant at all. I found it in the markets in Acalpulco when I visited there a few years back and admit I didn't understand the plant at all until then. I'd always let mine get to 3 or 4 feet tall and found the flavor of the leaves unpleasant. But in the markets of Acalpulco I discovered it was being grown as seedlings, the whole plant pulled up at about 12 to 15 inches tall, and the flavor of the plant was vastly better than from the mature plant.

Vendor in Mexico selling papalo.

Even though regular cilantro (Coriandrum sativum) is used extensively in Mexican cooking, that herb is not native to anywhere in the Americas (it is native to the eastern Mediterranean). But Papalo is native to the Americas and can be found growing wild from Bolivia northward as far as the southern U.S.

Here's a simple recipe to try when you're learning the flavors of this ancient herb. It's a simple green sauce and if you travel in Mexico, you may encounter the sauce used on eggs, sandwiches or other dishes.

8 green tomatillos, diced
1 green onion, diced
2 cloves garlic, whole
1 serrano or jalapeno chile, stem and seeds removed
4 or 5 fresh papalo leaves
1 large or 2 small avocados, diced
2 teaspoons olive oil

In a small skillet, combine the oil, tomatillos, onion, garlic and chile and simmer on medium heat until the tomatillos are soft, about 10 minutes.
Pour the ingredients into a food processor, along with the papalo leaves (I sometimes add juice of 1/2 lime, too) and pulse blend until everything is chunky-smooth.
Pour into a bowl and add the diced avocado. Let stand for about 30 minutes for flavors to blend well. Serve with chips or as a sauce on your favorite morning egg dish.

The following companies offer papalo seed:
Nichols Garden Nursery
Southern Exposure Seeds
Johnny's Selected Seeds

Fish House Green Tomato Pickles

Ozarks Gardening

Copyright 2013, Jim Long

Green Tomato Pickles

We’re at the end of the tomato growing season with lots of green tomatoes on hand.  There are several choices about what to do with the tomatoes before cold weather arrives.

You could wrap them individually with newspaper and put them in a box where they’ll ripen slowly over the next few months. A drawback to this method is you have to unwrap every tomato to see if it’s ripening. You could use my method and leave them on the windowsill over the sink, unwrapped, where they will ripen slowly and provide tomatoes right up to the Holidays. Or, you could make a batch or two of fish house green tomato pickles. Here’s my recipe, it’s easy, quick and provides a batch of outstanding green tomato pickles.

Quartered tomatoes.

Fish House Green Tomato Pickles

2 quarts quartered green tomatoes
2 large onions, chopped or sliced
1/3 cup chopped hot peppers
1/3 cup chopped sweet red bell peppers
1 3/4 cups sugar
2 1/2 tablespoons salt
3 cups white vinegar
1 teaspoon celery seed
1/4 teaspoon yellow mustard seed

Combine ingredients in a large cooking pan and bring to a boil. Let simmer for about 5 minutes. Ladle into hot, sterile jars, wipe lip edge of jars, screw on hot, new jar rings and flats and finger-tighten. Place jars into a boiling water bath, with at least 1 inch of water above the jar lids. Bring to a boil and keep slowly boiling for 15 minutes (for pints, 10 minutes for half-pints; if you are above 1,000 ft. elevation, increase processing time accordingly). Remove and cool on a towel. Don't tinker with the lids, they will seal in 30 minutes or so. Let cool overnight then label and store in the pantry. These are best after the flavors have matured, about 2 weeks or more, and will keep for one to two years in the pantry.

Fish House Green Tomato Pickles, ready for winter.

World's Hottest Pepper

For many years I've been growing what was the World's Hottest Pepper, the Bhut Jolokia, or Ghost Pepper. In my book, Make Your Own Hot Sauce, I give some background of the pepper and offer a few recipes in using it in hot sauce. This year for the first time, I'm growing the current record holder for the world's hottest pepper, the Trinidad Moruga Scorpion. Later today I'll be making a batch of hot sauce with both of these peppers.

The two world's hottest peppers.

Depending on the source (I accept the New Mexico State University Chili Pepper Institute's measurements) the heat, measured in Schoville Heat Units, or SHU, can vary slightly. They rate the Ghost pepper at 330,000 to 1,023,310 SHUs. The new record holder, the Scorpion, weighs in at 1,500,000 to 2,000,000 SHUs.

In other words, it's pretty darned hot! So you may wonder, why would anyone want peppers that hot? Well, for the guys (and it IS a guy thing) who crossed the ghost pepper with a Red Savina habanero pepper and came up with the Scorpion, it means bragging rights. It also means they can license seed companies to sell their seed, and make a profit. But beyond that, believe it or not, these intensely hot peppers, have flavor, as well. Flavors not necessarily found in other peppers. And you don't eat them raw, or you shouldn't because it can be dangerous. But if you mix them with other kinds of peppers and ingredients, you get the flavor and not as much of the heat. To give an idea of where this heat comes on the giant pepper heat scale, keep in mind the Scorpion comes in at between one million and half and two million heat units. For comparison, look at the Jalapeño and Cayenne listing, below.

A Jalapeño pepper is rated at 3,500 to 8,000 SHUs. And my favorite for roasting and eating, the Poblano, is almost without heat, with 1,000 to 2,500 SHUs.

But if I combine some roasted Poblanos, a few Jalapeños, onions, garlic, vinegar, cilantro and a couple of Ghost peppers and a Scorpion, it will be a tasty hot sauce for just about anything I put it on. I'm getting ready to do a program on making hot sauce for the Ozarks Area Community Congress coming up next weekend and we'll have some tasting of my different sauces. This one I'll probably name, Two Ghosts and a Scorpion.

Various hot sauces I've made so far.

Pepper Roasting

A pepper roaster, ready to work.

A few years ago I drove the entire Santa Fe Trail. I’ve been a speaker for the Santa Fe Trail Symposium, but had never actually driven the entire route from Independence, MO, through southern Colorado and into Santa Fe. It was enjoyable, of course, but it also created an addiction for me. Traveling that route in early fall means passing hundreds of roadside pepper roasters in action.

Pepper roaster in action.

At every roadside stand, people were standing in lines to buy hot roasted peppers to eat or freeze for later. I bought some to bring home, just to see what all the excitement was about. That’s what got me hooked on roasting peppers.

Now, 5 years later, I’m growing 40 varieties of hot and mild peppers. Some are for drying but many are for roasting and eating on top of steaks, or turning into hot sauce. I make lots of hot sauce and wrote a book last year with my favorite hot sauce recipes (Make Your Own Hot Sauce, available on my website www.LongCreekHerbs.com), including directions for canning sauces for winter.

I’ve been roasting peppers on my grill and in the toaster oven ever since, but it’s more tedious and slow. I still have to put the hot, roasted peppers into a paper bag to steam them and loosen the skins. It’s certainly worth the effort, but not as efficient as using a pepper roaster.

The propane flame underneath roasts and peels the peppers.

This year I felt I could justify buying myself a real pepper roaster. It’s a metal cage with a hand-crank handle on the end. It holds 5 pounds of peppers and has a propane burner underneath. Turning the handle keeps the peppers moving over the flame and as they toss, the pepper skins char and fall off, leaving me with roasted and peeled peppers.

Sweet peppers are just as tasty as hot peppers, just without the heat. Thick walled peppers roast better than thin walled ones. Hatch pepper, an especially good flavored, little heat pepper are available through the fall season in several local grocery stories.

To see a pepper roaster in operation, one place you can visit is the Springfield (Missouri) Farmers Market on Republic Road any Saturday morning (or a check the farmers market near you). You can roast them on your barbecue grill, as well. Once you've tasted this amazing culinary marvel, you can join me in enjoying one of the authentic flavors of the 1840s and of life along the historic Santa Fe Trail.