Heavenly Scent Herb Farm is a unique and delightful place to visit. Housed in a 1910 barn painted to look like three European store fronts, the shop offers a variety of home decor items, candles, cement statuary, body care products, culinary spices and much more.
You will be surrounded with bright beautiful colors and stunning fragrances as you stroll through various themed gardens. Grow your own memories by selecting from the many specialty herbs, perennials, scented geraniums, topiaries and trellising plants in the greenhouse.
Workshops are offered throughout the year. Navigate to the workshops or call for a schedule(810-629-9208). Birds and butterflies visit us daily...Shouldn’t you?
3 tablespoons unsalted butter
4 leeks, white and light green parts only, roughly chopped
3 cloves garlic, peeled and smashed
2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½ -inch pieces
7 cups low sodium chicken or vegetable broth
2 bay leaves
1 sprig fresh thyme, plus more for garnish if desired
¼ teaspoon ground black pepper
Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
Add the potatoes, stock, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
Remove the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth (or, use a standard blender to purée the soup in batches*). Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If the soup is too thin, simmer until thickened. If it’s too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
If using a standard blender to purée the soup, be sure to fill the jar no more than halfway. Leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape. Pour blended soup into a clean pot.
5 lbs. strawberries - remove the leaves
4 cups sugar
½ cup lemon juice
2 cups honey
4 tablespoons salt
4 cups red wine vinegar
5 cups powdered sugar
2-3 cups canola oil
In a blender, add all ingredients including the canola oil. (Use less oil for a thicker dressing, use more for a thinner dressing).
Blend until all ingredients are incorporated.
Depending on the size of your blender, you may need to blend in two batches.
Makes ½ gallon – store in the refrigerator for up to 3 months
½ cup balsamic vinegar
½ cup honey
1 teaspoon basil (dried)
½ teaspoon onion powder
½ teaspoon oregano (dried)
½ teaspoon thyme (dried)
½ teaspoon minced garlic
½ teaspoon pepper
½ teaspoon mustard (prepared)
1 ½ cup canola or olive oil (or a mixture of both)
1 teaspoon salt
Blend the first 10 ingredients. While processing, add the oil in a steady stream.
Cover and refrigerate until ready to serve.
Makes 2 ¼ cups
1 quart chicken broth
1 Red Pepper
2 tbs Pesto
1/2 cup Mayo
8 oz Cream Cheese
2 tbs Sour Cream
1/4 cup Chives
Boil chicken in chicken broth until internal temperature is 170 degrees. Then cut into 1/2" pieces.
Grill red peppers (or blacken in the oven with a bit of olive oil on the skin, remove blackened skin before dicing) and then dice.
Combine chopped chicken, diced peppers, pesto, mayo and salt/pepper to taste. Combine softened cream cheese, sour cream and chives. Mix until smooth and creamy.
Cut bread or croissants and spread cream cheese spread on before scooping the chicken salad.
1 ¾ cups sugar
1 ½ cups butter
4 eggs, beaten
Into a heatproof bowl, finely grate zest of lemons. Squeeze lemons and pour juice into bowl. Stir in sugar. Cut butter into small pieces and add to the rest of the ingredients.
Set bowl over a saucepan filled a quarter of the way with simmering water. Stir until the butter has melted and the sugar has dissolved. Strain eggs through a strainer into the mixture.
Cook gently, stirring frequently, 10 to 15 minutes, until the mixture is thick and creamy. Pour into clean, warm jars and seal while still hot. Store in the refrigerator until ready to use.
Makes about 1 ½ pounds
1 cup soften butter
1 ½ cups sugar
3 cup flour
2 t baking powder
1 t salt
2 t vanilla extract
1 t grated lemon peel
or orange peel
2 T crushed Fennel seed
Sift together flour, baking powder, and salt. Cream butter and sugar; add eggs and mix well. Work in flour mixture blend well adds lemon peel, vanilla, and seed blend together. Chill 4 hours or over night. Roll out spoon into small muffin pans. Bake on greased cookies sheets or greased muffin pans 10 min. at 350 degrees.