Volume XVIII, Issue 4, June, 2009
HERB GUILD THYMES
The Charlotte Herb Guild
Newsletter
June Field Trip
June 6, 2009, 10:30 A.M., Bluebird Hill Farm, Bennett NC
Click here for detailed information on the event
June Meeting:
DATE: June 9, 2009
TIME: 7:15 P.M.
Featuring: Jan Beane And Tim Haas, authors of two cookbooks:
Basil to Thyme
From the Garden to the Kitchen
LOCATION: Garden Council House
VISITOR FEE: $5.00
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Minutes of the May Meeting
Charlotte Council of Garden Clubs
Charlotte Herb Guild
May 12, 2009
Soil recipe:
- 1/3 blended compost (different kinds- cow, mushroom, homemade, etc.)
- 1/3 peat moss
- 1/3 vermiculite
Mix equal parts of each, measured by volume, not by weight.
The Dove’s Nest welcomes volunteers on Wednesdays from 9:00A.M. – 11:00 A.M. Contact Shante Anderson, 704-332-3999 ext10 to schedule a date. Opportunities include assisting with the garden or teaching a class on gardening/herbs.
President DeBellis thanked Mary Beth Collins, Margie Orell and Jan Sundberg for the delicious refreshments.
Meeting adjourned.
Respectfully submitted,
Theresa Nardi, Recording Secretary
Directions to the Bluebird Hill Farm 421 Clarence Phillips Road Bennett, NC 27208 From Charlotte, the trip is 115 miles, 2.5 hours. Take I 85 N. Take exit 96 for US 64 toward Asheboro. Turn right at E US 64. Slight right at Coleridge Rd/NC-22 Continue to follow NC-22. Turn left at NC-42/NC Hwy 42. Continue on Hwy 42 until you reach our turnoff. Toward the end of your trip you will begin to see signs for the Southern Supreme Fruitcake Company. Pass the last fruitcake sign and continue on Hwy 42 for a few miles. You will soon see an intersection sign. At that intersection, you’ll see Ronald Scott Road on the right, Calvin Phillips Road on the left. Turn left on Calvin Phillips Rd, take the first right on Clarence Phillips Rd, and continue a short distance until you see our white mailbox with the blue Bluebird Hill flag sign on your left. Follow the drive across the field and over a dry creek to the farm. _______________________________________________________ May Recipes Herbed Egg Salad Tea Sandwiches Margery Orell Yield: 24 sandwiches 6 hard cooked eggs 2 tablespoons plain Greek yoghurt 2 Tbsp mayonnaise 1/2 Tbsp mustard 2 Tablespoons chopped chives 1 Tbsp chopped dill 1 Tbsp chopped tarragon Salt and pepper to taste Fresh dill sprigs In a food processor, chop eggs; combine with the yoghurt, mayonnaise and mustard. Season with herbs. Add salt and pepper. Arrange on a platter. Garnish with dill sprigs. Margery Orell ¾ cup plain Greek yoghurt ½ cup finely chopped pared and seeded cucumber ¼ cup sour cream ¼ cup finely chopped fresh mint 3 tablespoons chopped red onion 1 ½ teaspoons rice vinegar 1 teaspoon lime juice ½ teaspoon grated ginger 1.2 teaspoon kosher salt 3 hours ahead: Drain radishes. Add cucumber and mint to yoghurt mixture. Arrange on a platter with dip in the center. Serve. Nutty Napoleons Margery Orell 96 or so pecan halves 3 ounces cream cheese, room temperature 2 ounces stilton cheese, room temperature ¼ cup honey Cracked pepper (optional) 2 tablespoons fresh chopped chives Bake pecans on a cookie sheet for 7-10 minutes. Cool. Margery Orell Yield: 24 1 tablespoon olive oil 1 ½ cups chopped onion ¼ teaspoon salt ¼ teaspoon pepper 1 cup chopped ham ¾ cup grated Swiss cheese 1/3 cup cream ¼ cup panko bread crumbs 3 tablespoons chopped fresh chives 1 teaspoon chopped fresh rosemary ¾ teaspoon chopped fresh sage Preheat oven to 325 degrees. Sauté onion in olive oil for 7-10 minutes. Add salt and pepper. Margery Orell Herb Butter: ½ pound unsalted butter, room temperature ¼ teaspoon minced fresh garlic 1 tablespoon minced green onions (white and green parts) 1 tablespoon minced fresh dill 1 tablespoon minced fresh flat-leaf parsley 1 teaspoon freshly squeezed lemon juice 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 loaf thinly sliced whole wheat bread 8 slices smoked salmon. Use 16 pieces of the bread. Butter each slice. Place a piece of salmon on 8 of the slices. Then top with a buttered piece of bread. Refrigerate the sandwiches until very cold. Then place them on a cutting board and cut into as many tea sandwiches as you want. Place on a pretty tray and serve chilled. Sesame Eggplant Salsa Margery Orell 2 pounds eggplant ¾ cup packed minced green onions 2 ½ tablespoons minced fresh ginger 2 tablespoons minced garlic 1 teaspoon Chinese chili paste 3 tablespoons light brown sugar 2 teaspoons fresh lemon juice 1 tablespoon seasoned rice vinegar 2 tablespoons soy sauce 1 tablespoon canola oil 1 ½ teaspoons dark sesame oil ¾ cup chopped, seeded and peeled tomatoes ¾ cup packed minced fresh cilantro For garnish: fresh cilantro and sliced green onion 1 package pita bread Olive oil Salt Prepare the pita crisps up to 3 days ahead. Preheat oven to 350 degrees. Open pockets of pita bread. Place on a cookie sheet. Brush each pita with olive oil and a bit of salt. Bake for about 15 minutes until golden brown. Watch them! Break into pieces. Preheat oven to 425 degrees. Cut the stem ends off the eggplant and prick well all over with a sharp knife. Place on a cookie sheet, roast for 30-45 minutes. Test for doneness by piecing with a knife. The eggplant should be completely soft. Remove from the oven, cool. Scrape the creamy pulp from the skin into a food processor. Pulse quickly until the mixture is pureed. Combine the minced green onions, ginger, garlic and chile in a bowl. Combine the brown sugar, lemon juice, vinegar and soy sauce in a small bowl and whisk the mixture. Mary Beth Collins ½ pound ricotta cheese ½ pound cottage cheese 1 package (8 ounces) cream cheese, softened ½ cup (1 stick) butter, softened 4 large cloves garlic, minced 2 medium shallots, minced ½ cup finely minced parsley, tightly packed 3 tablespoons minced chives 1 teaspoon freshly ground pepper ¼ teaspoon cayenne Salt, to taste. Blue Cheese and Olive Gougeres with Herbs Mary Beth Collins Adapted from Delicious Pastries, Paragon Books 2/3 cup water 4 tablespoons butter ¾ cup all-purpose flour, sifted 2 eggs, lightly beaten 4 tablespoons scallions, finely chopped Zest of 1 lemon 1 garlic clove, crushed Mixed herbs, finely chopped (chives, tarragon, etc.) ½ cup bleu cheese, finely crumbled 24 pitted black olives Place water and butter is a saucepan and heat gently until the butter melts, then increase the heat and bring the mixture to a rapid boil. Immediately add the flour, remove the pan from the heat and stir the mixture into a paste that leaves the sides of the pan clean. Allow to cool for 15 minutes. Using two spoons, mound on baking sheets. Press an olive into each. Bake about 20 minutes. Transfer to a wire rack and cool briefly. Serve hot, warm or cold. P.S.—Gougeres are cheese puffs in French. Rosemary Fruit Punch Jan Sundberg 46 ounce can pineapple juice ½ cup sugar 5 teaspoons fresh chopped rosemary 1 ½ cups lemon juice 2 cups water Fresh lemon slices and fresh sprigs of rosemary 1 liter bottle pale-dry ginger ale Jan Sundberg 1 pound chocolate almond bark 1 pound vanilla almond bark 1/2 cup fresh mint finely chopped Melt barks separately over hot water, or in microwave. Combine mint with chocolate and mix well. Keep over hot water as you drop small amounts from a buttered spoon into candy papers or onto a buttered cookie sheet. As soon as they are firm, top each with a spoonful of vanilla almond bark. Cool. Store in an airtight container. Will keep for weeks. Since I couldn’t find almond bark I added a few drops of Almond Extract to the melted chocolate. Gluten Free Brownies with Lemon Balm Jan Sundberg 1 egg ½ cup vegetable oil or 2 sticks, melted butter ¼ cup water 1/4 cup lemon balm finely chopped Follow baking directions on package. I doubled this recipe and used melted butter.
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5 eggs
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