Barrie

Garrett's Farm Market
824 Penetanguishene Road
Barrie, ON L4M 4Y8
(705) 721-1800

Brantford

Brantwood Farms
251 Powerline Rd.
Brantford, ON N3T 5L8
(519) 759-4358
www.brantwoodfarm.com

Carafe Wine Brantford
250 King George
Brantford, ON M3R 5L5
519-751-1221

Laura Lucas
"Everything Healthy"
Brantford Farmers Market
79 Icomm Drive
Open Friday, 9 a.m. to 5 p.m.
Saturday, 7 a.m. to 2 p.m.

Caledon

Heatherlea Farm Market
17049 Winston Churchill Boulevard
Caledon, ON
(519) 927-5902

Coldwater

Hewitt's Farm Market
3331 Townline
RR5 Coldwater, ON L0K 1E0(705) 325-3000
www.hewittsfarmmarkets.com

Collingwood

Scenic Caves
260 Scenic Cave Road
Collingwood,ON
(705) 446-0256

Delhi

The Scented Garden
85 King St.
Delhi, ON
N4B 1X7
519-582-0279

Dorchester

Dick 'n Nic's
4531 Hamilton Road
Dorchester, ON
519-268-6290

Drayton

The Harvest Table
7452 Wellington County Road 12
P.O Box 177
Drayton, ON N0G 1P0
www.theharvesttable.ca

Exeter

Sugar & Spice
395 Main St.
Exeter, ON N0M 1S6
(519) 235-1211

Goderich

Abundant Health
66 Hamilton St.
Goderich, ON N7A 1P6

Guelph

Market Fresh
10 Paisley Rd.
Guelph, ON N1H 2N6
(519) 823-8046

Lloydminster, Alberta

Harvest to Home Market
4102-70th Avenue
Lloydminster, AB T9V 2X3
780-875-6996

London

Kiss the Cook
551 Richmond St.
London, ON

Lyn-Dys
1016 Oxford St. (E)
London, ON N5Y 3K7
(519) 455-5573
www.lyndys.com

On The Move Organics
Western Farmers Market
Contact: Jeff

Remark Fresh Markets
1190 Oxford St.
London, ON N6H 4N2

Kingsmill Department Store
130 Dundas St.
London, ON N6A 1G2
(519) 432-7111

Unger's Market
1010 Gainsborough Rd.
London, ON N6H 5L4
519-472-8126

Kitchener

Fabulous Finds
247 Franklin St. N.
Kitchener, ON N2A 1Y5
519-623-2275

Mt. Brydges

Kustermans Berry Farm
23188 Springwell Road
Mt. Brydges, ON N0L 1W0
519-264-9199

Markdale

Susan's Deli
15 Main St. (W)
Markdale, ON N0C 1H0
(519) 986-3133

Markham

The Garden Basket
9275 Markham Road
Markham, ON L6E 1A1
905-471-0777

Milton

Springridge Farms
7256 Bell School Line
Milton, ON L9T 2Y1
(905) 878-4908
www.springridgefarm.com

Mississauga

The Apple Market
2281 Camilla Road
Mississauga, ON L5A 2K2
(905) 848-4840
www.theapplemarket.ca

Niagara-on-the-Lake

The Fruit Shack Market
1267 Niagara Stone Rd.
RR 2, Niagara-on-the-Lake, ON
(905) 262-4039

Nova Scotia

Accessories & Stuff
963 Central Ave.
Greenwood, Nova Scotia
(902) 765-0512

Oakville

Dietrich's Meat
1260 Speers Rd.
Unit 13, Oakville, ON
(905) 847-5295

Orillia

Apple Annie's
101 Mississauga St. East
Orillia, ON L3V 1V6
705-326-7778

Parry Sound

Orr's Fine Meats & Deli
2 Bowe's St.
Parry Sound, ON
(705) 746-0510

Phelpston

Nicholyn Farms
3088 Horseshoe Valley Road (W)
Phelpston, ON L0L 2K0
www.nicholyn.com

Pickering

Tiano's Organics
375 Kingtston Road
Pickering, ON L1V 1A3
905-509-4797

Port Carling

Fields of Green
1 Bruce Wilson Dr.
Port Carling, ON P0B 1J0
705-765-1895

Port Perry

Queens Beans Coffee House
180 Queen St.
Port Perry, ON L9L 1B8
905-985-6980

Port Stanley

Sweet Beach
145 William St.
Port Stanley, ON N5L 1E2
226-658-1010

Regina, Saskatchewan

Kitchen Gear
3418 Hill Ave
Regina, Saskatchewan
306-359-7773

Rosseau

Rosseau General Store
1 Rice Street
Rosseau, ON P0C 1J0
705-732-4479

Sarnia

Degroot's Nurseries
1840 London Ave.
Sarnia, ON
(519) 542-3435

S.S. Greenhouses
5663 Waterworks Rd.
Sarnia, ON
(519) 542-7679

Shakespeare

The Best Little Pork Shoppe
2146 Hwy 7 & 8
Shakespeare, ON N0B 2P0
519-625-8194

Southampton

The Cook's Cupboard
169 High St.
Southhampton, ON
(519) 483-8000

St. George

The Milkhouse Deli
42 St. George Road
RR 1, Paris, ON
N3L 3E1
(519) 448-4416

St. Mary's

Town & Country Cheese Shoppe & Deli
117 Queen St. E.
St. Mary's, ON
(519) 284-4508

St. Thomas

Briwood Market
1020 Talbot St.
St. Thomas, ON N5P 1G3

Canadale Nurseries
269 Sunset Drive
St. Thomas, ON N5R 3C4

Oegema Turkey Farms
1088 Sunset Road
St. Thomas, ON N5P 3T2
(519) 633-0527
www.turkeyshoppe.com

Simcoe

Liberty Home Decor
29 Robinson St.
Simcoe, ON N3Y 1W3

Norfolk Holistic Foods
17 Peel St.
Simcoe, ON N3Y 1S1
(519) 426-9309

Stouville

Reesor Farm Market
100 Ringwood Dr.
Unit 21
Stouville, ON
(905) 640-2270

Streetsville

The Shop for All Reasons
228 Queen St. South
Streetsville, ON L5M 1L5
905-858-1189

Toronto

The Big Carrot
348 Danforth Ave.
Toronto, ON M4K 1N8
www.thebigcarrot.ca

Culinarium
705 Mount Pleasant Rd.
Toronto, ON M2S 2N4
www.culinarium.ca

Fiesta Farms
200 Christie St.
Toronto, ON M6G 3B6

McEwan Foods Inc.
38 Carl Fraser Rd.
Toronto, ON M3C 0H7
(416) 444-6262
www.mcewanfoods.com

The Sweet Potato
2995 Dundas St. (W)
Toronto, ON M6P 1Z4
(416) 762-4848
www.thesweetpotato.ca

The Wholesome Market
2234 Queen St. (E)
Toronto, ON M4E 1G2

Harvest Wagon
1101 Yonge St
Toronto, ON M4W 2L9
(416) 923-7542

Herbs & Nutrition
572 Bloor St. W.
Toronto, ON M6G 1K1
647-348-8064

Scheffler's Delicatessen
93 Front St. (E)
St. Lawrence Market
Toronto, ON
(416) 364-2806

Summerhill Market
1054 Mount Pleasant Road
Toronto, ON M4P 2M4
(416) 485-4471

Summerhill Market
446 Summerhill Ave
Toronto, ON M4W 2E4
416-921-2714

The Mercantile
297 Roncesvalles Ave
Toronto, ON M6R 2M3
416-531-7563

Vernon, British Columbia

Davison Orchards Country Village
3111 Dawson Rd.
Vernon, British Columbia
(250) 549-3266

Wasaga Beach

Sunshine on a Cloudy Day
174 Main St.
Wasaga Beach, ON L9Z 2L2
(705) 422-1154

Waterloo

David's Gourmet
646 Erb St. (W)
Waterloo, ON

Back Roading Elgin  - fun things to do in Elgin County

Ontario Farm Fresh Marketing Association

My Pick Local Verified Farmer

The Arts and Cookery Bank

HLH is dedicated to farm education, celebrating rural culture, and building community!

Renowned for our fantastic special events, Heritage Line Herbs hosts a number of great experiences throughout the year. We specialize in education and cooking demonstrations; community fundraisers and festivals.  Below, is a list of upcoming 2012 events-- so that you and your family can join in the fun!

Special Events -  2012

March 30, 31 and April 1
Tillsonburg Home & Rec Show
Tillsonburg Special Event Centre


Saturday, April 28. 2012
Cooking with Herbs – International Cuisine
Starts 1:30 PM

Learn the basics of cooking Asian, Caribbean, Greek, Mexican and more, using local produce and our herbs.  This class will give you a new perspective on using herbs in a variety of dishes, from appetizers and soups to entrees and desserts,   Sampling and recipes.  519-866-5577.  $25.00, pre-registration required.


Saturday, May 5th
Planning and Growing an Herb Garden
1:30 p.m.

Join us for an informative talk and power point presentation on how to establish your own herb garden.  Lots of handouts.  Pre-register by calling 519-866-5577.


Saturday, May 12 and Sunday, May 13
Mother’s Day Open House
Saturday, 10:00 AM to 4:00 PM
Sunday, 11:00 AM to 4:00 PM

Gifts for the first five mom’s each day.  Sales, food samples, fun.  Large selection of potted herbs and heirloom vegetable plants available.  Saturday enjoy a selection of tea, coffee or chai, clotted cream, scones (including gluten-free) and jam, and muffins.  High Tea lunch on Sunday at 12:00 or 2:00 p.m.  Reservations required, but call early as there is limited seating.  519-866-5577

Saturday, June 2
Queen's Jubilee Special High Tea
Reservations Only

Join us to celebrate the start of the Queen's 60th Jubilee Celebrations! High tea, including appetizers, dainty sandwiches, clotted cream, scones and jam, endless tea or fair-trade coffee and desserts. Reservations only. Special price of only $18.95.

Saturday, June 16
Cooking with Herbs
Summertime Goodies - Pizza and More
1:30 p.m.

Summer time 'delicacies' abound in this class. Turn your bbq into a pizza oven, learn how to make homemade icecream, simple kebabs and much, much more.  Samples and recipes. 
Limited registration, so book your spot early.  $25.00.  Pre-register by calling 519-866-5577

Sunday, June 17th
Father’s Day Lunch
12 to 3 p.m.

Lunch in honour of dad, everything flavoured with herbs and using local produce.  Dad's, enjoy lunch with your family and your meal is 1/2 price on Father's Day!  Call 519-866-5577


Sunday, July 1
Canada Day BBQ and ½ Price Herb Sale
Store open from 10 a.m. to 3:30 p.m.
Barbecue available from 11 a.m.

Celebrate Canada Day - Enjoy a barbecued lunch by the waterfalls.  Visit our website for menu.  4” potted herbs ½ price for the day.  519-866-5577

Saturday, July 14, 2012
Pizza Saturday
11 a.m. to 4 p.m.
Silver Birch Tea Room

The second Saturday of each month in the summer, enjoy a mouth-watering pizza lunch in the Tea Room.  Full menu available as well.  519-866-5577

Saturday, July 28
10th Anniversary Open House
2 to 6 p.m.

We are celebrating our 10th year in business and would like to invite you to stop by and say hello between 2 and 6 p.m.  Enjoy entertainment, refreshments and a stroll through the gardens.   Thank you for 10 wonderful years and we are looking forward to the next 10.


Saturday, August 11, 2012
Pizza Saturday
11 a.m. to 4 p.m.
Silver Birch Tea Room

The second Saturday of each month in the summer, enjoy a mouth-watering pizza lunch in the Tea Room.  Full menu available as well.  519-866-5577


Saturday, August 19, 2012
Brunch by the Waterfalls
11 a.m. to 2 p.m.

Enjoy a relaxing Sunday brunch in our gardens by the waterfalls.  Everything flavoured with herbs and using local produce.  Visit our website for menu.  Reservations, 519-866-5577


Saturday, August 25, 2012
Talbot Trail of Yard Sales
8:30 a.m. to 4 p.m.

Follow Elgin County’s Talbot Trail of Yard Sales and make a stop at our place.  Yard sales, barbecue.  Silver Birch Tea Room is open.  519-866-5577


Saturday, September 8, 2012
Pizza Saturday
11 a.m. to 4 p.m.
Silver Birch Tea Room

The second Saturday of each month in the summer, enjoy a mouth-watering pizza lunch in the Tea Room.  519-866-5577


September 11 and 12
Stratford Garlic Festival
- details in store


September 25
Toronto Garlic Festival
- details in store


Saturday, October 20, 2012
Cooking with Herbs – Full Meal Planning
1:30 p.m.

Put together a first-class meal, all brought to life with our fresh and dried herbs.  Cost $25.00.  Pre-registration.  519-866-5577.


Saturday, November 10, 2012
Cooking with Herbs – Party Planning
1:30 p.m.

Learn the secrets and tips of throwing a great party, making an assortment of appetizers and dips.  $20.00.  Pre-registration, 519-866-5577


Saturday, November 17 and Sunday, November 18
9th Annual Christmas Open House
Saturday, Nov. 17, 10 a.m. to 4 p.m.
Sunday, Nov. 18, 11 a.m. to 4 p.m.

Stocking stuffer samples, food samples, gift baskets, gift certificates and other vendors make this a enjoyable shopping experience.  519-866-5577


November 24 and 25
Down Home Country Christmas
Tillsonburg Special Event Centre


December 1 and 2
Dickens Show, Simcoe, ON

December 2
Christmas Trees, Goodies and Angels


Saturday, December 8, 2012
Customer Appreciation Day
Sat. December 8, 10 a.m. to 4 p.m.

Enjoy a cup of cider and finger foods while you browse.  10% off everything in the store.  Draw for a gift basket.  519-866-5577


Saturday, December 15, 2012
Customer Appreciation Day
Sat. December 15, 10 a.m. to 4 p.m.

Enjoy a cup of cider and finger foods while you browse.  10% off everything in the store.  Draw for a gift basket.  519-866-5577


Wed. Dec. 12 to Sat. Dec 22
12 Days of Christmas Sale

Many gifts on sale and stocking stuffer sales the whole family would love.  Finish up your Christmas shopping in our warm and friendly country store.  519-866-5577

Review - Wine & Food Show Review, London, Ontario
I once had a friend who adored tea-rooms, myself not so much - but I am a fan of lasagna.  How do they go together you ask?  Well at Heritage Line Herbs and Silver Birch Tea Room you'll find out.  This booth was located amongst the Elgin County display along with Meadow Lane Winery, Quai de Vin, M.E. & Suzies and Shaw's Ice Cream.  But Heritage Line (www.heritagelineherbs.com) was offering up the greatest herb infused lasagna I have ever tasted - and by looking at me you'll know I've tasted quite a bit of lasagna in my day.  "Made from mom's super-secret recipe", which is so super-secret not even a bribe will drag it out of her.  The lasagna will be one of the signature dishes once they open in June 2007 - I see it being a big, big hit.
Ontario Wine Review

Summer Time Menu
Open from the first of June 'till the end of September

HLH's seasonal Silver Birch Tearoom serves scrumptious teas, coffee and desserts at affordable prices. From a decadent chocolate brownie, to lemon verbena cookies; from HLH mint tea, to refreshing lavender lemonade, there is something to satisfy all tastes.

Lunch and a full High Tea are available daily by reservation.

Silver Birch Tea Room
Rentals and Reservations

Stop in anytime for
Fair-trade organic coffee
A pot of tea, with over 100 varieties to choose from
Lavender Lemonade or Juice and
a delicious assortment of desserts

2011 MENU

Reservations are Recommended for Lunches

LUNCH
The Silver Birch lunch served daily – scrumptious assortment of
     herb-infused sandwiches, coleslaw or lettuce salad, veggies and dip           
Garden Vegetable Pie, served with coleslaw or lettuce salad,
    veggies & dip and bun                                                                                        
Meat Lasagne, made with four herbs, served with coleslaw or lettuce salad,
    veggie & dip and bun                                                                                          
Dill’icious egg salad sandwich, served on whole wheat, white or 7 grain bread,
     served with coleslaw or lettuce salad, veggies and dip                                   
Chicken salad, made with a variety of greens, topped with grilled
     chicken, your choice of dressing and served with a bun and veggies                   
Gluten-Free Lunch including chicken salad, made with a variety of greens,
      gluten-free bread, assortment of vegetables
Chicken wrap, made with chicken breast, smothered in a variety of herbs,
      with shallots, chives and sun-dried tomato mayonnaise, lettuce &cheese.
      Comes with lettuce salad or colelslaw and veggies  

                                                                                                                

BY RESERVATION ONLY
Supreme High Tea – tea (or coffee), clotted cream, scones,
     jam, dainty sandwiches, appetizers & desserts                                                 
Children under 8 - lower prices
                                                                   
CHILDREN’S MENU
Children’s lunch (under 8), peanut butter sandwich, veggies, juice & ice cream                                                                                         
Personal pan pizza, cheese or pepperoni served with an assortment of veggies. 
      For all ages                                                                                                                                                                          
Side salad                                                                                                           

DESSERTS AND MUFFINS
Afternoon High Tea with tea, clotted cream, scones and jam                                         
Mini Muffins – Rhubarb Pecan, Apple Lavender, Raspberry Mint,
       or a mixture of the three                                                                       
Cookies – Lemon Verbena, Chocolate Chip Mint, Lavender       
Fruit Salad with Chocolate Mint Topping – seasonal fruit
      served with a light chocolate mint topping                                              
Cheese Cake – Lemon Thyme or Pineapple Sage                                                   
Buttertarts – pecan, raisin or plain                                                                    
Seasonal Fruit Crisps, ask your server about the
      selection  available                                                                                      
add Ice-Cream......                                                                                                  
Decadent Quad Chocolate Brownie – you will be in Chocolate paradise
      with this brownie.  Served with ice-cream and caramel sauce                                         
Pineapple Sage Pound Cake – made with our favourite
      herb, covered in a delectable  pineapple sauce                                                

Gluten-Free Apple Crisp                                                                                    

DRINKS
Fair Trade Organic Coffee (Bottomless)                                                
Tea – Choose from our wide variety of teas   
Fruit Juice                                                                         
Lavender Lemonade     

Gluten-Free Lunch
Let your server know you would like gluten-free and we will
accomodate.

Lunch Reservations for Groups of 8 or More
Please call 519-866-5577 to book your table

Option One: Assortment of salads, appetizers and bbq chicken on a bun

Option Two: Garden vegetable pie, coleslaw, bread & vegetables & dip

Option Three: Silver Birch Lunch (see above)

All three lunches include coffee, tea or juice

.                                   Click on the thumbnails to view a larger image.

Our tearoom pagoda and dining area allow you to experience the outdoors with all the comfort of fine service. The beautiful landscaping features some of our favourite herbs, and alongside the soothing sounds of the watefall, makes for a unique and delightful experience. Tour the gardens, enjoy the sunlight, treat yourself!

The Silver Birch Tea Room is open from June until the end of September.  Tuesday to Sunday, from 12:00 noon until 4:00 p.m.

                      

CONTAINER GARDENING - CANADALE NURSERIES
March, 2012

Tips on Choosing Containers for Herbs
- If using wicker, wood, etc. you should use a liner of some sort to protect the pot
- Clay pots are more porous and work well with herbs – water the pot well before adding the soil
- Need plenty of drainage holes, especially for herbs
- Addition of stones, shredded styrofoam cups helps drainage, especially when using wooden or wicker containers

Recipe for Soilless Mix
2 to 4 parts Sphagnum Peat Moss
1 part Perlite
1 part Vermiculite
2 parts Compost

Add 1 cup Blood and Bone Meal (phosphorous & nitrogen
½ cup limestone (raises pH and provides calcium and magnesium)

Do not use garden soil in your herb containers.  It may contain insect larvae that will hatch once inside a warm home
When you are looking for a soil for herbs you want a soil that is loose and well-drained.
If Usin a commercial potting mix, make sure it includes either vermiculite or perlite for good drainage
Commercial potting mixes have been sterilized so no harmful insects are in the soil

Basil
Easy to grow, but does require at least eight hours of light  per day.  
Place beside a sunny window or use artificial light.
Enjoy on pizza, in sauces and in a variety of Italian dishes.

Rosemary
Rosemary will do well in a container if it is not over-watered.
Use a mixture of 1 tbsp epsom salt to 1 litre of water in a spray bottle and spray the leaves regularly.
Pairs well with lamb and meat dishes.

Chives
This herb does well in a container.
Make sure the soil doesn’t dry out completely.
Fertilize monthly.
Pick regularly.

Sage
Sage can be grown in pots as small as 4” across.  
Needs at least 4 hours sunlight a day.  
Likes moist soil, but will become stressed if the soil is too wet.
Use to flavour dressing, meats and poultry.

COMPANION PLANTING

Basil – plant with tomatoes to improve growth and flavour and to repel flies and mosquitoes.  Also good near peppers and
marigolds.

Chives – improves growth and flavour of carrots

Dill – improves growth and health of cabbage.  Don’t plant near carrots

Marjoram – improves flavour of all vegetables

Mint – improves health of cabbages and tomatoes

Rosemary – companion plant to cabbage, beans, carrots and sage.  Deters cabbage moths, beetles and carrot flies.

FERTILIZING
Most herbs require little fertilizer, but you do need to pay closer attention to container grown plants.
Adding a compost to the soil before planting, such as worm castings, will give the plant nutrients for quite some time.
If your plants loose their colour or look a little peeked during the growing season, apply a fertilizer.
Use either a liquid fertilizer, like fish emulsion or a good 10-10-10 fertilizer.

TIP – Apply fertilizer sparingly to herbs.  Heavy applications will produce large plants, but the essential oils that produce
their flavour and aroma will be greatly reduced.

WATERING HERBS
Most herbs prefer dry conditions
Type of soil will greatly influence the amount of watering needed
Other influences include exposure to sun, wind, rain and the size of your plants
Check the bottom of the pot (drainage holes).  If the soil is still wet, the plant does not need watering.
Good drainage is very important so that the herbs are not sitting in water

NATURAL PEST CONTROL

Garlic & Hot Pepper Spray
For Aphids and White Fly
4 hot peppers chopped – 2 heads of garlic
4 cups of water
Bring to a boil then simmer for about 20 minutes
Let cool, mash the peppers and garlic then strain
the liquid into a spray container.

Powdery Mildew
1 tsp of Baking Soda to 1 quart of water
or 3 tbsp to 1 gallon of water
Mix and store in a spray bottle to use as needed.

Egg Water
Anytime you boil eggs, save the water.  When cool, use it to water your seedlings – it’s full of valuable minerals.

Epsom Salts and Water
Mix 1 tbsp or more of Epsom salts to 1 quart of water in a spray bottle.  Use to spray the leaves of many herbs, especially
rosemary.  Full of magnesium and gives the herbs the moisture they need, without over-watering.

HARVESTING
Snip and use your herbs often to encourage them to grow full and bushy
Never trim more than 1/3 of the plants foliage
Pinch the flowers off of herbs such as basil, thyme, sage, etc. to improve the flavour
If flowers are left on the plants the growth will go to the flower and the leaves will slowly disappear

HERITAGE LINE HERBS
MAY 2012 NEWSLETTER

As Tom and Deb Benner's knowledge of herbs grew, they looked for unique ways to use herbs in a culinary setting.

So, in 2004, they decided to release their own line of specialty herb blends, made from herbs grown and dried on the farm.

Using a special drying technique, Tom was able to preserve the aroma and flavour of fresh herbs. Combined with Deb's knowledge of preparing hearty and healthy food, they put together a line of dried herb blends that are perfect for just about any meal! These blends, along with our fresh herbs, are used extensively in our on-farm tea room.

You can purchase HLH dried herb blends in our on-farm store, through our online store, and in retail locations throughout Ontario.

About our Blends:

If you have regular sized potatoes, slice them thinly. If you have mini potatoes, just chop them in half. We prefer the mini-potatoes for this recipe, but regular will do as well.

Put the potatoes in plastic bag. Add a touch of olive oil. Sprinkle generously with Rosemary & Lemon Thyme Sea Salt. Shake bag really well, thoroughly coating all the potatoes.

Dump the potatoes out, and place on pan. Heat oven to 375 degrees, and cook for about 30 minutes. Once done, place cooked potatoes on a piece of tinfoil, and wrap. Put in BBQ for about half an hour or so.


Italian Sea Salt Spaghetti

Cook spaghetti as package directs. Once cooked, remove from heat. Sautee mushrooms, garlic and olive oil. When they soften up, add the spaghetti to the pan. Continue to sautee. Now you can chop up some green onions and tomatoes. Add to pan, and heat for just a minute or two.

Add parmesan cheese, and then sprinkly Italian Sea Salt on top. Serve while warm.

Bacon-Wrapped Chicken w/ Spinach

1. Bacon (as much as you please)
2. Chicken Breasts (as many as you please)
3. Spinach
4. Cheese (any sort will do)
5. Tumbleweed Tuscan Rub from Heritage Line Herbs

Start by butterflying the chicken, being sure to leave enough uncut to keep the chicken in one piece. Lay down a bed of cheese, as thick as you can while still being able to close it. Tear up spinach, and place on top of cheese. Fold chicken breast over, returning it to its original shape. You can use toothpicks to hold it together if you need too.

Wrap bacon around the chicken. 1 or 2 slices per breast is about all you need. Try to cover as much as the chicken as you can, leaving as few gaps as possible.

Sprinkle about a teaspoon of Tumbleweed Tuscan Rub on top. Bake in the oven at 400 degrees for 40 minutes. Serve with fresh veggies, salads or potatoes. Enjoy!

Herbal Tips and Teasers for the Chef in You!

Important note: When substituting fresh herbs for dried, double the amount the recipe calls for.

Chives: use both the leaves and the flowers. Wonderful fresh or frozen (chives do not dry very well). They are one of the first herbs to come up in the spring and will come back year after year. Use chives in soups, salads, salad dressings, eggs, dips. Use with vegetables is especially good when added to baked potatoes, sour cream or butter. Make sure they are chopped, just before serving, to get the most flavour out of them.

English Thyme: use both the leaves and the flowers (different stages). They are good fresh and dried. English thyme is a perennial which will come back year after year and you can pick and use it well into the fall. Best with game, beef, fish and in vegetable dishes. Not everyone likes thyme - it is quite strong so just use a small amount to start.

French Tarragon: use the leaves. This is an amazing herb - chefs use it regularly. It has a licorice flavour and is good both fresh and dried. Tarragon is a perennial which will live over winter in our climate. Don't despair if it looks like it died – it will send up new shoots in the spring. Try tarragon on chicken, fish, eggs, delicious in stews, soups, fish, lamb, pork, chicken and in soups.

Greek Oregano: use the leaves and is excellent fresh or dried. Mexican Oregano is very high in anti-oxidents and oregano is being used by more and more people because of all the benefits it has. My favourite use of fresh oregano is on pizza. I make by own pizza and add fresh oregano along with the vegetables and other ingredients I use. Try it in sauces, stews, soups, fish, lamb, pork, vegetables, vinegars.

Rosemary: use the leaves fresh or dried. Use on beef, lamb, fish, poultry, stuffings, soups, stews and in marinades. For a wonderful marinade on steak, mix fresh rosemary with olive oil and rub on steak. Let sit for about an hour and then barbecue.

Sage: use the leaves and flowers, fresh or dried. Incredibly good in stuffings, with eggs, poultry, pork, beef and lamb and also in sauces, stews and soups.

RECIPES

Cranberry Roll-ups Using Heritage Line Herbs Bodacious Bread Dipper
Tortilla wraps, 4
8 oz cream cheese
1/2 cup of Garlic Spread or sour cream
1 tsp of Heritage Line Herbs Bodacious Bread Dipper
1/2 cup of dried cranberries
Green onion or chives
 
Mix cream cheese and garlic spread together and stir in Bodacious Bread Dipper.  Add 1/2 cup dried cranberries and chopped green onion or chives.  Spread on tortilla, roll up, wrap in wax paper and refrigerate for a couple of hours.  Slice just before serving.

Thai Coconut Rice
2 cups Jasmine scented white rice
2 cups coconut milk
1 ¾ cups water
2 tbsp shredded coconut
1 tbsp fresh Thai Basil or 1 tsp dried
½ tsp coconut or other vegetable oil
1 to 2 tbsp coconut to garnish

Rub oil over bottom of a deep sided pot that has a tight fitting lid.  Place rice, coconut milk, water, shredded coconut and Thai Basil in a pot and heat over medium-high heat.  Stir occasionally to prevent burning or sticking.  Once the coconut milk begins to bubble, stop stirring and reduce heat to low.  Cover tightly and let simmer for 15 to 20 minutes or until liquid is absorbed.  To check, pull rice aside with fork.  If most of the liquid is gone, go to the next step.
Replace the lid and turn off the heat.  Leave covered pot on heat to steam another 5 to 10 minutes.  When ready to serve remove lid and fluff with fork.
To toast coconut
    Place 1 tbsp dry, shredded coconut in frying pan over medium heat and stir until golden brown.  Sprinkle over rice.

Chicken Chili with Italian Seasoning
1 1/2 lb chicken breasts, cut into 1-inch cubes (or 1 1/2 lb stew beef, but into 1-inch cubes)
1 cup chopped peppers
1 cup chopped red onions
2 cloves garlic, minced
3 cups vegetable or chicken broth
1 19 oz can tomatoes, cut up, undrained
1 1/2 cups salsa
1 1/2 tbsp chili powder
1 1/2 tsp cumin
2 tsp Heritage Line Herbs Oregano
1 tsp Heritage Line Herbs Cilantro (optional)
2 tbsp Heritage Line Herbs Italian Seasoning
1 19 oz can black beans, drained and rinsed
1 19 oz can kidney beans, drained and rinsed

Spray a large saucepan or soup pot with non-stick spray. Add chicken or beef. Cook and stir over high heat until browned. Add peppers, onions and garlic. Reduce heat to medium and cook and stir for about 5 minutes, until vegetables begin to soften. Add broth, salsa, tomatoes and their juice, chili powder and cumin. Bring to a boil. Reduce heat and simmer - chicken for 1/2 hour, beef for 1 and 1/2 hours. Stir occasionally. Add beans, oregano, cilantro, if using and Italian Seasoning. Simmer for 15 more minutes. Remove from heat and, if desired, stir in 2 tbsp lime juice and 1 tbsp honey.


Layered Italian Appetizer
1 cup sour cream
1 (8-ounce) package cream cheese, softened
2 teaspoons Heritage Line Herbs Italian Seasoning
2 ounces pepperoni, chopped (optional)
1 cup chopped lettuce
1/2 cup chopped tomato
2 tablespoons sliced ripe olives
3 ounces (3/4 cup) mozzarella cheese, shredded Crisp breadsticks.

In medium bowl stir together sour cream, cream cheese and Italian Seasoning. Spread onto large serving plate to within an inch of edge. Top with pepperoni, lettuce, tomato, olives and Mozzarella cheese. Serve with breadsticks, crackers or nachos.



Chicken with Herbes de Provence
4 chicken boneless breast halves, with skin*
3/4 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon HLH Herbes de Provence

Place chicken breasts, single layer, into an ungreased baking dish. In a medium-sized bowl, combine olive oil, lemon juice and the Herbes de Provence. Pour marinade over chicken breasts. Cover and marinate at room temperature for 20 minutes or refrigerate to marinate longer (turning meat over several times). Preheat oven to 350 degrees. Bake, uncovered, 25 to 30 minutes basting several times during cooking. Remove from oven and serve immediately.


Fabulous Herb Pizza Dough
1 cup water
1/2 tablespoons olive oil
1 1/4 teaspoons salt (or HLH Better than Salt)
2 1/2 tablespoons grated Parmesan cheese
2 tablespoons HLH Mama Mia's or Italian Seasoning
3 cups bread flour
3 tablespoons nonfat dry milk powder 1 1/2 teaspoons yeast

Place all ingredients in order in your bread machine. Use the "dough" setting and roll out flat on a floured surface. Preheat oven to 400. Lay dough out on pan and cover OR apply a little extra olive oil over the surface of the dough. Let rise for 1/2 hour, punch down and cover pizza pan. Sprinkle crust generously with Mama Mia's, and apply toppings. Bake for 15-20 minutes.


Crock Pot Chicken Using Herbes de Provence
5 lb whole chicken
2 medium onions, chopped roughly
2 parsnips, chopped roughly
3 Tablespoons Heritage Line Herbs Herbes de Provence Pepper and salt
1/4 cup chicken broth
3 Tablespoons olive oil

Clean and dry chicken, after removing giblets. Rub entire chicken with olive oil then season with salt, pepper and Herbes de Provence by rubbing spices over entire chicken. Place one chopped onion inside the cavity of the chicken. Place chicken in crock pot. Throw remaining onions and parsnips around chicken in crock pot. Pour chicken broth over chicken and veggies. Cook on low for 7 to 9 hours.

Salmon Baked in Basil
Preheat oven to 400 degrees.
1 large onion, sliced
2 tomatoes, sliced
¾ lb salmon fillets
¼ cup Sweet Red Chili Sauce
1 cup loosely packed (Thai) basil leaves

Make a large double thickness of foil and lay over baking sheet.  Spread a layer of onions in center.
Spread most of the sliced tomatoes atop the onions.  Put on the salmon fillet, skin side down.
Spread Sweet Red Chili Sauce over salmon.  Pile fresh basil leaves atop the salmon.  Put the remaining tomato slices atop the basil.  Fold the foil lengthwise and roll foil down to seal top.  Roll up ends of foil to complete the seal.  Bake 45 minutes to 1 hour. Tip:  In the summer, forget the oven and cook on the grill.

Chocolate Mint Banana Bread
½ cup butter
1 cup brown sugar
2 extra large eggs
1 cup mashed banana
1 tsp vanilla
2 cups unbleached all-purpose flour
1/8 cup dried Chocolate Mint (or adjust to taste)
1 tsp baking soda
½ cup chopped walnuts
Preheat oven to 350 degrees.  Cream butter and sugar.  Add eggs, banana and vanilla.  Stir in flour, soda, mint and walnuts.  Mix well.  Bake for about one hour.

Stevia - Banana Blueberry Mini Muffins
(24 Mini Muffins)
2 cups all-purpose flour
1 tbsp baking soda
2 ripe, medium-sized bananas
1 tbsp dried stevia
1 cup buttermilk
8 tbsp unsalted butter, melted
2 large egg whites
1 cup blueberries
1 cup chopped walnuts
Preheat oven to 400 degrees.  In a large bowl, mix the flour and baking soda and set aside.  In a medium-sized bowl, mash bananas with a fork.  Add the stevia to the buttermilk and combine with the bananas.  Gently stir in the melted butter.  Using an electric hand-held mixer, beat the egg whites until stiff then fold into the banana mixture.  Add the banana mixture to the dry ingredients and stir until just mixed.  Do not overstir.  Gently fold in blue berries and walnuts.  Spoon the batter into lightly oiled mini muffin tin.  Fill each cup with a heaping tbsp of batter and bake for about 12 minutes.  When a toothpick inserted into the center of a muffin comes out clean, the muffins are done.

Basil Pesto
1 large bunch fresh basil (2 cups packed)
¼ cup pine nuts or almonds
½ cup parmesan cheese
1 large clove garlic
¾ cup olive oil
pepper
Combine basil, pine nuts, cheese and garlic in a food processor.  With machine running slowly add olive oil.  Season to taste.  Keeps seven days in fridge.  Can be frozen in muffin tins, then placed in Ziploc bags to be used as needed.


Basil & Balsamic Vinaigrette
½ cup Heritage Line Herbs Basil & Balsamic Vinegar                   
1 tsp Dijon mustard                   
1 tbsp chopped shallots                  
Pepper to taste                 
¾ cup of olive oil     

Mix the first four ingredients and let sit for at least five minutes to blend flavours.Whisk the olive oil into the vinegar blend. Let sit for a least an hour before using.

Rosemary Foccacio Bread (Pizza Crust)
Bread Machine
1 ¼ tsp yeast
2 cups flour
1 tsp salt and 1 tsp Better than Salt
2tbsp olive oil
2/3 cup water
Put first five ingredients in bread machine.  Set on manual and start.
1-2 minced garlic cloves
1 tsp dried rosemary (or 1 tbsp fresh)
1 tsp sea salt
2 tbsp olive oil
2 tsp parmesan cheese, grated
Preheat oven to 400 degrees F.  Lightly sprinkle cornmeal on a baking sheet.  Remove dough from pan and punch down.  Let rest for five minutes.  On a lightly floured surface, roll dough into a round about ½ inch thick.  
Place dough on a baking sheet.  Sprinkle garlic, rosemary and sea salt on top then lightly press into dough.  With fingertips, poke shallow indentations all over the top of the round.  Pour remaining olive oil over top, letting it pool into indentations.  Sprinkle parmesan over top.  Bake until lightly browned – 15 minutes.  For thin pizza crust, bake 10 minutes.

'Zippy' Spinach Dip
This dip will soon become a family favourite.  If you don't have a crock pot, just make on the stove and serve warm.
8 oz cream cheese, softened
1/4 cup whipping cream
1 cup frozen, chopped spinach
2 tbsp chopped pimento
1 tsp Worcestershire sauce
1 clove minced garlic
2 tbsp Parmesan cheese
2 tbsp grated onion
1 tsp dried Heritage Line Herbs Thyme
1 tbsp hot sauce (Chetty's Hot Garlic Sauce is delicious)
Combine cream cheese and cream in a crock pot.  Cover and cook on low until melted, 1 1/2 hours (NOTE: if using soft cream cheese, reduce the time to about 1/2 hour).  Add remaining ingredients; cover and cook on low for another hour.  Serve with crackers, warm French bread or Pumpernickle bread.

        

Adding herbs to your meal will make even the simplest fare burst with flavour. Not sure where to begin?  Try a cooking with herbs class at Heritage Line Herbs.

Whether you are a beginner or someone who wants to learn a few tips, "Cooking with Herbs" is fun and educational for everyone.

Learn how to incorporate both fresh herbs and dried herbs in your everyday cooking.  These classes offer lots of sampling - and alternatives if you don't like the herbs being used in any particular dish.

Add herbs to your breads, appetizers, soups, entrees and desserts.  Learn how to substitute fresh for dried.  Take home recipes and lots of ideas. 

Our Cooking with Herbs classes are offered at various times throughout the year.  A list of 2011 dates is below.  Pre-registration is required as we keep the classes small so each person will be able to enjoy what they are learning.

Cooking with Herbs
Tailored for your Group

Book your own class with a group of 10 or more friends or colleagues.  We will work out a theme for the group that everyone will enjoy.

Call 519-866-5577 to or email heritagelineherbs@amtelecom.net for more information.

Saturday, April 28. 2012
Cooking with Herbs – International Cuisine
Starts 1:30 PM

Learn the basics of cooking Asian, Caribbean, Greek, Mexican and more, using local produce and our herbs.  This class will give you a new perspective on using herbs in a variety of dishes, from appetizers and soups to entrees and desserts,   Sampling and recipes.  519-866-5577.  $25.00, pre-registration required.  Limited registration, so book your spot early.

Saturday, June 16
Cooking with Herbs – Pizza and More on the BBQ
Summer Time Goodies
1:30 p.m.

Summer time 'delicacies' abound in this class. Turn your bbq into a pizza oven, learn how to make homemade icecream, simple kebabs and much, much more.  Samples and recipes.   $25.00.  Pre-register by calling 519-866-5577. 
Limited registration, so book your spot early.

Saturday, October 20, 2012
Cooking with Herbs – Full Meal Planning
1:30 p.m.

Put together a first-class meal, all brought to life with our fresh and dried herbs.  Sampling and recipes included.
Cost $25.00.  Pre-registration.  519-866-5577.  Limited registration, so book your spot early.

Saturday, November 10, 2012
Cooking with Herbs – Party Planning
1:30 p.m.

Learn the secrets and tips of throwing a great party, making an assortment of appetizers and dips.  Samples and recipes. $20.00.  Pre-registration, 519-866-5577.  Limited registration, so book your spot early.

Phone: 519-866-5577
Toll-Free: 866-343-0353
Fax: 519-866-5923
E-Mail: heritagelineherbs@amtelecom.net

Mailing Address:

Heritage Line Herbs
RR#1 53443 Heritage Line
Aylmer, Ontario
N5H 2R1

Map your Visit!

Directions From Highway 401
1. Take Exit 216 (Culloden Road South).
2. Turn right onto Highway #3 (West).
3. Turn left onto Heritage Line (County Road #38).
4. Heritage Line Herbs is first farm on right.

Directions from Aylmer:
1. From the main intersection in Aylmer, travel east on Highway 3 towards Tillsonburg.
2. Turn right onto Heritage Line (1/2 way between Aylmer and Tillsonburg)
3. Heritage Line Herbs & the Silver Birch Tea Room is on the right, just before Richmond.

At Heritage Line Herbs, we grow over 160 different varieties of herbs for all of your culinary and gardening needs. Our herbs are organically-grown and tended with care, which is evident in the hardiness, flavour and scent of the plants we sell. Our farm is also certified with Local Food Plus and Ontario's Environmental Farm Plan-- a testimony to our ongoing commitment to the environment.

The herbs listed below are available for retail purchase through the Heritage Store; we also sell our potted herbs wholesale. Please contact us for a price list and availability.

We also sell heirloom vegetable and flower seeds and potted heirloom vegetable plants.
Below is a list of the seeds we have to offer.
To receive a catalogue with a description of each vegetable please email us.
heritagelineherbs@amtelecom.net