Volume XIX, Issue 2, April, 2010

Volume XIX, Issue 2, April, 2010

HERB GUILD THYMES

The Charlotte Herb Guild Newsletter

CHG April Meeting

April 13 2010, 7:15pm

Ernie McLaney from the center of Sustainability at CPCC

With an added service: bring your knives and gardening tools for sharpening (small fee attached)

Garden Council House

1820 East Seventh Street

Charlotte, NC 28204

Hostesses: Julie Courtney, Sandie Fenton, Joan Smith

Please R.S.V.P before April 1 to Theresa Nardi

Guests: $5.00

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Some dues are outstanding, please pay before you are dropped from the roll. (Theresa Nardi)

We need hostesses for upcoming meetings (May, June, August, November, January, March. Please volunteer. (Netta Turnbull)

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Minutes March 9, 2010

Dana DeBellis called the meeting to order at 7:37 p.m. She thanked Netta Turnbull, Paulette Kerr, Theresa Travelute and Margery Orell for the refreshments. Theresa Nardi introduced four guests: Leila Shapiro, Lana Andrews, Karen Swing, Cheryl Wall.

Dana welcomed members to the 2010-2011 year and introduced herself as last year’s president and a member since 2006. She introduced board members and said Vice President Lara Burnett will apply for awards from the State Garden Council. The district is encouraging participation. Awards range from $10 to $50 and help get the Guild’s name out.

Committee Reports:

Membership Chairperson Theresa Nardi asked for dues.

Newsletter/Blog Chairperson Margery Orell said the March newsletter is available on the blog. She encouraged those who visit the site to add comments. Membership forms also are available to prospective members after they meet the requirement for attending three meetings. User name and password are no longer necessary for those who want recipes from the blog. The cost is $15 to receive the newsletter by mail. E-mail minutes also are available.

Program Chairperson Patti Harlan gave an update on programs she is planning for the year. Details about programs are as follows:

April	Not yet confirmed but planning program on backyard habitats. Bring garden shears, lawn mower blades and kitchen knives if you would like to have them sharpened for a fee of approximately $3-5. Sharpening services will be offered outside, and the guest will talk for a few minutes. Drop off items to be sharpened as you arrive.
May	Plant exchange and program on Blue Orchard Bees. They do not make honey but are good pollinators.
June	Service project at Dove’s Nest. Hospitality should plan for off-site service.
July	Photographer will present program, which might be offsite. Bring a camera. Hospitality will need to plan for off-site service.
August	Farmer’s Market workshop for making pot pourri.
September	Open house for prospective members plus program on herbal homemaking. Will have different presentations stationed throughout meeting space. Guest fee will be waived for open house.
October	TBA
November	CHG history.
January	Business meeting
February	Annual Tea
March	TBA

Hospitality: This year Netta Turnbull will have a door key for the Council House. For monthly hospitality, each team leader is asked pick up the key during the meeting prior to taking on host duties. The team leader will be asked to sign for the key to help us keep track of its whereabouts.

Treasurer Dixie Kelly offered details about the budget.

President Dana DeBellis said last year we took in $1,500 and made a profit of $870. She said the board discussed getting a projector and screen for Guild to use. Board member Margery Orell did research and found a projector and screen for $1,400. She said the Guild could use it at meetings to put up pictures of events that we have done and show past field trips. The council will be able to use the projector and screen. We will ask for a small donation from borrowers to go toward the purchase of replacement bulbs. Members can use the equipment for programs, gratis. Dana made motion to purchase. Lara Barnett offered a second. Motion carried without opposition.

Mecklenburg Master Gardeners will host an event on Wednesday, Sept. 15. They’ve asked the Guild to host one of three tables and prepare tussie mussies. There would be a small allotment of money.

Garden Council will meet on the fourth Thursday: Plants and trends for 2010.

The herb of the year is dill. A package of dill went to guest to Lana Andrews, who found a pink ribbon on the back of her chair during the March meeting.

Patti introduced program guest Camile Edwards, president of the North Carolina Herb Association, and Janice Maleyeff. They call themselves the Soulful Sages, from Universal School of Holistic Healing, which has opened on Crown Point Executive Drive in Charlotte. At the end of the evening, each member was presented with 2 ounces of herbal lotion.

Submitted by
Karen Sullivan
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March Recipes


Hummus with Cilantro


Theresa Travelute

1 can (15.5 ounces) garbanzo beans
1 can (15.5 ounces) great northern beans
2 cloves fresh garlic, crushed
¼ cup fresh cilantro
3 tablespoons olive oil
2 tablespoons lime juice

Combine all ingredients in a food processor or blender. Pulse until well-blended and smooth.

Tomato Rosemary Bread

Theresa Travelute

Adapted from 125 Best Gluten-free Recipes

2 cups gluten-free all-purpose baking flour
¼ cup granulated sugar
1 tablespoon instant yeast
½ teaspoon salt
6 tablespoons fresh rosemary
½ cup chopped tomatoes
1 ¼ cups tomato-vegetable juice
¼ cup vegetable oil
2 eggs, beaten

Spray/butter a loaf pan. In a large bowl, combine flour, yeast, salt, rosemary and tomatoes. Mix well and set aside. Mix juice, oil and eggs; then add to flour mixture. Combine everything well and pour into prepared loaf pan. Let rise, uncovered, in warm, draft-free place for 60 to 75 minutes or until dough has risen to the top of the pan.

Preheat the oven to 350 degrees. Bake for 35 to 45 minutes or until the loaf sounds hollow when tapped or a toothpick inserted in center of the loaf comes out clean.

Tomato Basil Drop Biscuits

Theresa Travelute

Adapted from 125 Best Gluten-free Recipes

1¼ cups gluten-free all-purpose baking flour
1 tablespoon gluten-free baking powder
¼ teaspoons salt
¼ cup snipped fresh basil
¼ cup fresh chives
¼ cup shortening or margarine
¼ cup fresh tomatoes
½ cup gluten-free sour cream
2 tablespoons sugar

Preheat the oven to 425 degrees and lightly grease/spray a baking sheet. In a large bowl, stir together flour, baking powder, salt, basil and chives. Using a pastry blender or two knives, cut shortening until mixture resembles coarse crumbs. Fold in tomatoes. Add sour cream all at once, stirring with a fork to make a soft, sticky dough. Drop by heaping tablespoonfuls onto prepared pan. Let stand for 30 minutes.

Bake biscuits for 12 to 15 minutes or until tops are golden. Immediately remove to cooling racks.


Hummus with Rosemary


Theresa Travelute

1 can (15.5 ounces) garbanzo beans
1 can (15.5 ounces) black beans
2 cloves fresh garlic, crushed
¼ cup fresh rosemary
3 tablespoons olive oil
2 tablespoons lemon juice

Combine all ingredients in a food processor or blender. Pulse until well-blended and smooth.

White Chocolate Oatmeal Cookies

Netta Turnbull

Yield: 5 dozen
The original recipe came from former-member Pat Lookabill.

2 cups butter, softened
2 cups packed brown sugar
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
6 cups quick cooking oats
2 cups white chocolate chips
1 cup unsalted dry roasted peanuts, chopped
1 cup pecans, toasted and chopped
1 cup coconut
1 cup dried cranberries, orange flavored

Preheat the oven to 350 degrees and grease baking sheets. In a very large bowl, cream together butter and sugars until smooth. Beat in the eggs, one at a time. Stir in vanilla. In a separate bowl, combine the flour, salt and baking soda; stir into sugar mixture until well incorporated. Mix in the oats. Stir in the chips, nuts, coconut and cranberries. Bake about 10 to 12 minutes or until golden brown.

Whole Wheat Bun Loaf and Hot Cross Buns

Netta Turnbull


From Farmhouse Kitchen Diary, February-March, 1989

Netta uses her KitchenAid mixer with the dough hook for this recipe. These freeze well, but do not glaze before freezing.

Yield: 1 bun loaf and 8 hot cross buns

1 ounce fresh yeast or ½ ounce dried yeast
1½ ounce dark brown (Barbados) sugar
¼ pint tepid water
1 pound whole wheat flour
1 level teaspoon sea salt
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
A grating of nutmeg
2 ounces margarine
4 ounces mixed currants and sultanas (yellow raisins)
¾ cup warm milk and 2 beaten eggs, mixed together

Mix fresh yeast with 1 teaspoon sugar and stir it into the tepid water. If using dry yeast, mix 1 teaspoon of sugar into the tepid water, sprinkle in yeast, whisking with a fork to disperse the grains Let it stand in a warm place for 10 to 15 minutes when it should be frothing well and ready to use.

In a large bowl, mix flour, salt and spices. Rub in margarine. Mix in rest of sugar and fruit. Mix to a pliable dough with yeast liquid and milk and egg mixture. Knead thoroughly. Place dough in a greased bowl. Cover with a tea towel or plastic wrap and let the dough rise away from drafts for about 1 hour or until doubled in size.

Turn dough onto a floured bowl and knead well. For bun loaf, weigh 1 pound dough, shape into a loaf and put into a greased 1-pound loaf pan or a round pan of similar capacity. Cover and let rise, away from drafts. This dough will rise more slowly than plain bread.
For hot cross buns, divide remaining dough into 8 even pieces. Shape into buns, round or oval. Roll slightly and make a cross on top with knife. Place on a greased baking sheet, cover and allow let rise until puffy.

Baking the Buns:
Preheat the oven to 400 degrees. Bake buns for approximately 15 minutes until nicely browned. Remove from oven and turn on to rack to let cool. Brush with glaze while hot.
Baking the Loaf:
Preheat the oven to 400 degrees and bake loaf for 15 minutes. Reduce heat to 350 degrees and bake for 25 to 30 minutes or until firm. Turn out on to wire rack to cool. Glaze while hot.

Glaze:
1 tablespoon Demerara (turbinado) sugar
2 tablespoons water
Dissolve sugar in water over low heat in and boil until syrupy. Spread on hot loaf and buns.

Pound Cake with Rosemary Lemon Glaze


Netta Turnbull


The original recipe came from former-member Pat Lookabill and was adapted from
Light and Tasty Magazine.

½ cup butter, softened
2 cups sugar
1 egg
4 egg whites
2 teaspoons lemon juice
1 teaspoon grated lemon peel
½ teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
1½ cups reduced-fat sour cream
½ cup walnuts, toasted and chopped

In a large bowl, beat butter and sugar until crumbly. Add egg, then egg whites, beating well after each addition. Stir in lemon juice, lemon zest and vanilla. Combine the flour, baking soda and salt. Add to butte mixture alternately with sour cream. Fold in toasted nuts.

Preheat the oven to 350 degrees. Coat a 10-inch fluted tube pan with non-stick cooking spray and dust with flour. Add batter and bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes and then remove to a rack. Glaze cake when cool.

Rosemary Lemon Glaze:
1 tablespoon butter, melted
3 tablespoons (2 ounces) cream cheese, melted
2 cups confectioners’ sugar
2 tablespoons finely chopped rosemary
2 tablespoons lemon juice
2 tablespoons lemon zest
Few grains of salt
Few grains of nutmeg
Melt butter and cream cheese and mix with confectioners’ sugar. Microwave until spreading consistency. Add lemon juice, zest, rosemary, salt and nutmeg. Microwave 30 seconds more. Punch small holes in cooled cake and spread on top to run down sides.

Lemon Verbena Spring Punch


Margery Orell


Adapted from “Holiday Brunch Tonic” by Cathy Tolman

1 cup sugar
1 cup water
½ cup dried lemon Verbena
4 cups cranberry juice cocktail
2 cups fresh orange juice
3 cups club soda

Combine sugar and water in small saucepan, bring to a boil. Reduce heat and simmer 4 minutes or until sugar dissolves. Add lemon verbena, simmer 5 minutes. Remove from heat, pour into a bowl, cover and refrigerate overnight (with lemon verbena). Uncover syrup, remove rosemary, add other ingredients.

Garnish with orange and lemon slices.