DATE: July 14, 2009
TIME: 7:15 P.M.
LOCATION: Home of Tom Nunnenkamp and Lib Jones
Our hosts will take us on a tour of their garden and share the history of its development. This event was rained out last year so we'll keep our fingers crossed for good weather. RSVP to Patti Harlan.
If there are questions about the weather, call Dana. In case of rain, we'll enjoy the refreshments at the Council House.
Charlotte Council of Garden Clubs
Charlotte Herb Guild
June 9, 2009
She introduced guests: Bonnie Mary MacCaulty, Marie McCord, and Paulette Kerr.
Our next meeting will be off site at the Nunnenkamp and Jones’ Garden. Three choices for directions: Follow this link. . Look for written directions on the right of this blog, or note the map below.
View Larger Map
Patty Harlan introduced the program for the evening and our guest speakers, Tim Haas and Jan Beane, authors of From Basil to Thyme: culinary endeavors from garden to kitchen. After the program, the meeting adjourned.
Respectfully submitted,
Holly Jeffries for Theresa Nardi
Recording Secretary
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Bluebird Hill Farm Visit
June 6, 2009
This was followed by an extensive tour of Norma’s herb, fruit, and vegetable garden, replete with many varieties and all cultivated using the principles of organic farming, crop rotation, diversity, and quality over quantity.
Lunch was accompanied by sparkling rose and recipe swapping. It was a full day and soul enriching for all of us. A thank you card will be sent to Norma Burns at Bluebird Farm.
Photos of the event will be posted on this blog when they become available.
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Charlotte Council of Garden Clubs Honors Ann Baldwin
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June Recipes
Feta Salad With Spicy Fig Sauce
Karen Sullivan
¼ cup sun-dried tomatoes in oil, chopped
¼ cup capers
½ cup chopped fresh herbs, such as oregano or
parsley
1 clove garlic, finely chopped
2 to 3 tablespoons olive oil
Fresh lemon juice, to taste
½ teaspoon cumin seeds, toasted and coarsely ground, for garnish
Soak the feta and capers in separate bowls of cold water for 1 hour or up to 4 hours. Drain well. If necessary, spread feta on paper towels to remove excess moisture. Crumble into bite-size chunks, if necessary. In a large mixing bowl, toss feta with remaining ingredients except cumin and toss gently to combine. Add cubes of cucumber or grilled vegetables, if desired.
¼ teaspoon cayenne pepper or to taste
1 (10-ounce) jar Bonne Maman-brand fig preserves, or similar product
Nut Bars
Karen Sullivan
3 cups all-purpose flour
1½ cup light brown sugar, packed
1 cup unsalted butter, chilled
1 teaspoon salt
1 teaspoon fresh rosemary, finely chopped (optional)
3 cups sugar
3 cups water
4 cups toasted mixed unsalted nuts, such asalmonds, peanuts and walnuts.
Fig Bread Tea Sandwiches
Karen Sullivan
2 (7-ounce) packages dried
2 sticks unsalted butter, softened
3 cups granulated sugar
3 eggs, room temperature
1 teaspoon vanilla
1 teaspoon fresh rosemary, finely chopped (optional)
6 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
½ teaspoon ground cloves
1 teaspoon cinnamon
1½ cup toasted nuts, such as walnuts, pecans or hazelnuts
Karen Sullivan
½ cup mayonnaise
1 jar (10-ounces) Polaner black cherry all-fruit spread (find near jellies and jams)
1 bag (5-ounces) dried cherries, or more if desired
1½ cup toasted chopped walnuts or pecans
¾ teaspoon lavender flowers (optional)
Lavender Pound Cake
Gina Simmons
From The Charlotte Herb Guild Cooks Again, page 258.
Lavender sugar:
½ cup sugar
Cake:
4 eggs
1cup butter
¾ cup sour cream
2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
1 tablespoon vanilla
1 teaspoon lemon zest
Glaze:
1 cup confectioners’ sugar, sifted
1 tablespoon butter, melted
3 to 4 teaspoons lemon juice
Prepare lavender sugar. In spice grinder or food processor, grind ½ cup sugar with dried lavender flowers. Set aside.
Preheat oven to 325 degrees. Let eggs, butter and sour cream stand separately at room temperature for 30 minutes. Grease and flour a Bundt pan or two loaf pans.
In a medium bowl, stir the flour, baking powder, baking soda, and salt. Set aside. In large bowl beat lavender sugar, ½ cup granulated sugar, 1 cup butter, and vanilla with electric mixer on high speed until very light and fluffy (4 minutes) scraping down sides frequently. Add eggs one at a time, beating on medium speed (20 to 30 seconds after each addition).
Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition until just combined. Batter will be thick. Stir in lemon peel. Spread mixture in prepared pans. Bake 45 minutes or until wooden toothpick inserted near center comes out clean. Cool on rack 10 minutes. Remove from pans and cool completely. Prepare glaze by mixing confectioners’ sugar, butter and lemon juice. Pour glaze over cake.
Note: Julie Courtney also prepared food for June. We will publish her recipes when they become available.
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