Herb marinades are a game-changer for steak lovers! Infusing steak with a blend of fragrant herbs adds a rich depth of flavor. The marinade’s acidity helps tenderize the steak, making it juicy and succulent. Pick up a variety of fresh herbs here at Back Home on the Farm. 

You’ll need:

• 1 cup fresh basil
• 3 scallions thinly sliced
• 2 tablespoons fresh thyme
• 2 tablespoons fresh mint
• 2 cloves garlic
• 1 jalapeno seeded and sliced
• 2 ½ teaspoons salt
• 1 lemon lemon zest
• ½ lemon lemon juice
• ¼ cup olive oil
• 2½ lbs steaks

To make: 

Combine all ingredients except the steaks and place them in a food processor, then pulse until a paste forms.

Pat the meat dry and place it in a shallow baking dish or a freezer bag. Cover the meat with the marinade and refrigerate it for at least 30 minutes or overnight.

When ready to cook, heat the grill to high. Use a paper towel to pat the meat dry, leaving on as much paste as possible. Grill over direct heat or under the broiler until browned on both sides, about 3-6 minutes per side if 1 to 11/4 inches thick and 6-9 minutes if 2 inches thick. Let rest for 5-10 minutes.

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We love quick, nutritious breakfasts that we can grab before we begin our busy days here at Back Home on the Farm. These Spinach and Parmesan Egg Muffins are delicious and packed with protein and veggies to kickstart your day. They’re also a perfect way to use all that spinach you grew in your garden. 

You’ll need:

• 4 large eggs
• 4 large egg whites
• 1/2 cup 2% milk
• 4 cups fresh spinach (roughly chopped if putting in muffin tins)
• 1/2 cup Parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon coarse ground black pepper
• 1/4 teaspoon paprika

To make:

1. Preparation: Start by preheating your oven to 450 degrees. This high temperature ensures your muffins get that golden-brown top. While waiting for the oven to heat up, generously spray a muffin tin with vegetable oil spray to prevent sticking.
2. Mix Ingredients: Whisk the eggs and egg whites in a large bowl. Add the milk, chopped spinach, grated Parmesan cheese, and the seasonings (salt, pepper, and a dash of paprika). Whisk all the ingredients until well combined. 
3. Bake: Pour the egg mixture into the muffin tins, filling them about 2/3 of the way. Slide the tray into the oven and bake for 15-18 minutes. You’ll know they’re done when they are firm to the touch and golden brown on top.

Serving Suggestions:

These egg muffins can be served warm right out of the oven or stored in the refrigerator for up to a week. Reheat them in the microwave for a quick breakfast. They’re also perfect for a protein-packed snack after a workout. Pair them with a small salad or fruit for a balanced meal.

Serve and enjoy!

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With its vibrant green leaves and nutrient-packed goodness, spinach is a favorite among gardeners and culinary enthusiasts. Growing spinach in your garden ensures a fresh and abundant supply of this versatile leafy green and offers numerous health benefits and culinary possibilities. Here’s everything you need to know to grow spinach successfully in your backyard.

Spinach has various varieties with unique flavors, textures, and growing preferences. Varieties offered at Back Home on the Farm include Lizard Leaf, Imperial Valley, Smooth Leaf, and Bloomsdale. Consider factors such as your climate, available space, and culinary preferences when selecting a variety for your garden.

Spinach thrives in cool weather, making it an excellent choice for early spring and fall gardens. It prefers full sun but can tolerate partial shade, especially in warmer climates. Ensure your soil is well-drained, fertile, and rich in organic matter. Aim for a soil pH between 6.0 and 7.0 for optimal growth.

Spinach can be grown from seeds or transplants depending on your preference and growing season. For a continuous harvest, sow seeds every few weeks throughout the growing season. Plant seeds ½ to 1 inch deep and space them according to the variety’s recommendations. Keep the soil consistently moist until the seeds germinate.

Spinach requires regular watering to keep the soil consistently moist but not waterlogged. Mulch around the base of the plants to retain soil moisture and suppress weeds. Fertilize spinach plants with a balanced fertilizer every 4-6 weeks to promote healthy growth.

Additionally, monitor your plants for pests such as aphids, flea beetles, and leaf miners. Handpick any pests or use organic insecticidal soap to keep them under control. Harvesting Spinach Harvest spinach leaves when they reach your desired size, typically 4-6 inches long for baby spinach and 6-8 inches for mature leaves. Use a sharp knife or scissors to cut the leaves just above the soil level.

Harvest outer leaves first, allowing the inner leaves to grow for future harvests. Enjoying Your Spinach Harvest Once harvested, spinach can be enjoyed in various culinary creations. Use it raw in salads, sandwiches, and wraps, or cook it by steaming, sautéing, or wilting. Spinach is versatile in soups, stews, quiches, and pasta dishes.

With its crunchy texture and versatility in the kitchen, cabbage is a beloved vegetable that adds depth and flavor to countless dishes. Whether you’re a seasoned gardener or a novice enthusiast, cultivating cabbage in your garden can be easy.

Cabbage comes in various shapes, sizes, and colors, each with its unique flavor profile and growing requirements. Back Home on the Farm carries several varieties, including Thunderhead, Red Dynasty, Stonehead, Superstar, Savoy King, Late Flat Dutch, and Ruby Perfection. Consider your climate, available space, and culinary preferences when selecting a variety.

Cabbage thrives in cool weather, making it an excellent choice for spring and fall gardens. It prefers full sun but can tolerate partial shade, especially in warmer climates. Ensure your soil is well-drained, fertile, and rich in organic matter. Aim for a soil pH between 6.0 and 7.5 for optimal growth.

Cabbage can be grown from seeds or transplants, depending on your preference and growing season. Start seeds indoors 6-8 weeks before the last expected frost date, or plant transplants directly into the garden bed once the soil is workable. Space cabbage plants are 12-18 inches apart for proper airflow and growth.

Cabbage requires consistent moisture to thrive, so water regularly, especially during dry spells. Avoid overhead watering to prevent the development of fungal diseases. Mulch around the base of the plants to retain soil moisture and suppress weeds.
Fertilize cabbage plants with a balanced fertilizer high in nitrogen to promote healthy leafy growth. Monitor your plants for pests such as cabbage worms, aphids, and slugs. Handpick any pests or use organic insecticidal soap to keep them under control.

Knowing when to harvest cabbage is essential for optimal flavor and texture. Harvest cabbage heads when they are firm and solid and reach the desired size, typically 70-120 days after planting, depending on the variety. Use a sharp knife to cut the head from the stem at ground level.

Once harvested, cabbage can be enjoyed in a multitude of culinary creations. Use raw cabbage in salads, slaws, and sandwiches, or cook it by steaming, sautéing, or braising. Cabbage is also a popular ingredient in soups, stews, stir-fries, and fermented foods like sauerkraut and kimchi.

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