The Herb society of America

Frankenmuth mid-Michigan unit

 

 

Established 1983

The Herb Society of America is dedicated to promoting the knowledge, use and delight of herbs through educational programs, research, and sharing the experience of its members with the community. 

This is also the mission of the

Frankenmnuth Mid-Michigan Unit of HSA

 

We meet at the Frankenmuth Historical Museum, Fischer Hall.

613 S. Main Street,  Frankenmuth, Michigan

1.989.652.9701

 

Meetings…

 

You are welcome to come to a meeting

 to see what we are all about. 

We meet the second Monday of every  month …

 7 pm at the

Frankenmuth Historical

Museum in Frankenmuth,  MI.

 

December our Annual Christmas Party

date and time announced at a later date….

 

January is our Board Meeting time and date announced at a later day….

 

We have a program at each meeting.  Topics related to the study of herbs/gardens; from history, to propagation, to uses, and beyond. 

 

If you plan on attending

please contact:

Pat Stoppelworth

frankenmuthherbsociety@gmail.com

Botany & Horticulture ……….  Mary Nuechterlein

Garden ……………………….. Debbie Sparchu

Library ……………….………  Mary Nuechterlein

Newsletter ………………….… Marianne Dafoe

Publicity ……………………...  Joy Gajewski

Membership ………….............  Pat Wearmouth

Ways & Means ………………. Gloria Rodammer

                                                    Jan Custer

Education …………………….. Pat Stoppelworth

Chairwoman……………………Joy Gajewski

Vice Chairwoman………………Debbie Sparschu

Treasurer………………………..Liz Stearns

Recording Secretary…………….Cyndy Bellaver

Corresponding Secretary………..Gloria Rodammer

Historian………………………...Heidi Enge

Past Chairwoman…………….....

Executive Board

Standing Committees

 

Our members are available

for speaking engagements.

Contact person: 

Pat Stoppelworth

frankenmuthherbsociety@gmail.com

 

Monthly Meetings

 

2017

 

June 12

July 10

August 14

 

 

 

Frankenmuth-Mid

Michigan Unit

 

Unit’s Website

www.frankenmuthherbsociety.org

 

Unit’s Email

frankenmuthherbsociety@gmail.com

2017 Herb of the Year

Coriander/Cilantro

Coriandrum Sativum

Frankenmuth Historical Museum

Frankenmuth Mid-Michigan Herb Garden

613 S. Main Street

Frankenmuth, Michigan

THE HERB SOCIETY OF AMERICA

FRANKENMUTH MID-MICHIGAN UNIT

MAY 2017  — VOLUME XXXV, ISSUE VIII

RECIPES

Stuffed Roasted Pork Tenderloin (the great pepper cookbook p138) from Mary

¼ pound ground sweet Italian sausage

2 Tablespoons extra-virgin olive oil

1 Tablespoon unsalted butter

½ yellow onion, diced

1 24-ounce pork tenderloin

1 Tablespoon chili powder

1 Tablespoon ground cumin

½ teaspoon salt

¼ teaspoon freshly ground black pepper

8 fresh veggie sweet mini peppers, charred, stems and seeds removed, sliced into rings

1 small Granny Smith apple, finely diced (about ½ cup)

½ Cup chicken broth

Heat a large skillet over medium-high heat. Add sausage; cook until sausage is browned, stirring occasionally, about 7 to 10

minutes. Transfer to paper towels to drain. Add oil and butter to hot skillet. Add onion; cook until golden, stirring once, about 7

minutes. Preheat oven to 350°F. Slice tenderloin lengthwise all but ½ inch through and press it flat (butterfly). Sprinkle evenly

with chili powder, cumin, salt, and black pepper. Top with sausage, onion, mini peppers, and apple. Roll tenderloin up, jelly-roll

style, and secure with butcher’s twine or seal with toothpicks. Reheat skillet over medium-high heat. Add tenderloin; cook until

seared, turning once, about 5 minutes per side. Transfer stuffed tenderloin to rack of a roasting pan. Add broth to pan and cover

with foil. Roast at 350°F until a meat thermometer inserted into thickest portion reads 160°F, removing foil for the last 10

minutes, about 40 minutes. Transfer pork to a carving board; let rest 10 minutes. Cut tenderloin into 8 slices. Serve.

PREP TIME: 40 minutes; TOTAL TIME: 1 hour (or 2 hours), 40 minutes. Serves 8 (4 to 6 ounces per serving); Nutrition: 140

calories; 100 fat calories; 11g fat; 3g sat fat; 15mg cholesterol; 125mg sodium; 7g total carbohydrates; 1g fiber; 3g sugars; 3g

protein; vitamin A IUs 6%, vitamin C 40%, calcium 2%, iron 2%.

Notes: Next time, I would try something similar using chicken breast (butterfly), Creole spice, and rhubarb instead of apples,

onions, garlic and peppers. I might try searing the “outside” of the chicken before stuffing it (maybe).

This was like the Cajun roast in Better Homes and Gardens, which called for 2 hours roasting time, loosely tented with foil. You

have to secure very well with butcher’s twine to not loose stuffing while searing (I skipped that step since it was just for me). I

skipped the sausage, using the Italian Sausage spice blend as well as a Cajun spice blend.

 

Italian Sausage Seasoning (Woman’s Day, Feb. 1998)

2 teaspoons fennel seeds

2 teaspoons minced garlic

1 teaspoon paprika

1 teaspoon dried thyme

 

Emeril’s Creole Seasoning (Emeril Lagasse & Tirsch, Emeril’s New New Orleans Cooking, 1993)

2½ teaspoons paprika

2 Tablespoons garlic powder

1 Tablespoon black pepper

1 Tablespoon onion powder

1 Tablespoon cayenne powder

1 Tablespoon dried oregano

1 Tablespoon dried thyme (one recipe adds cumin)

Yield: 2/3 Cup

Keep in a glass jar, out of the light, for up to 6 months.

 

Yummy SUGGESTIONS for how to use our May Herb of the Month, LEMON BASIL:

• Chop lemon basil and puree with fresh blueberries and water, then serve as a cold soup.

• Blend fresh lemon basil with cream, then warm and serve over pasta.

• Add chopped fresh lemon basil to lemon cookie dough.

• Puree lemon basil leaves with 1/4 cup water, then mix with sweetened yogurt and freeze and serve frozen

yogurt with grilled nectarines.

Other Dates of Interest

 

 

June 15, 2017…………………………. “Arty Soil “Luncheon at the Saginaw Art Museum 11:30-2:00

July 8 & 9 ………………..LACASA Garden Tour Livingston County, Kathy Mikuska’s Garden included

 

August 6………………...…………….MSU Horticulture Gardens Garden Day/Workshop

8am-4:15pm

For more information go to

www.hrt.msu.edu/our_gardens/garden_day_2016

 

Frankenmuth Farmers Market Store open 12:30-5:30 

Every Wednesday 3-6 pm-Saturday 8-2pm

Take the time to stop in…...

Note: Miller Family Orchard has their frozen fruit & meat pies available at the store.

 

 

Herb or the Year 2017

 

Coriander/Cilantro Coriandrum Sativum

 

Tarragon and Honey Pickles from June/July Mother Earth News

2 large cucumbers, thinly sliced

1 medium onion, thinly sliced

2 tsp sea salt

1/2 cup apple cider vinegar

1/4 cup honey

2 Tbsp. mustard seeds

2 Tbsp. black peppercorns

1 Tbsp. coriander seeds

4 sprigs tarragon

Mix sliced cucumbers, onions, and sea salt in a bowl and let sit at room temperature for 1 hour.

Bring vinegar to a boil in a small sauce pan, and then remove from heat. Add honey, mustard seeds, peppercorns,

coriander seeds, and tarragon, and stir in honey until dissolved and spices have mingled. Allow to sit until cool

enough to handle.

Pack the salted cucumbers and onions into 2 quart jars, stir the spices and vinegar and honey once more to release

flavors, and pour mixture through a sieve into the quart jars to cover cucumbers. Allow jars to reach room temp

before securing lids. Place in refrigerator for 1-3 hours. Serve chilled. Pickles will remain delicious for up to one

month.

My preference, I think I would leave the spices in. Something to use the lovely fresh

tarragon! And coriander.

Herb Infused Bug Spray From June/July Mother Earth News

2 Tbsp. fresh mint, chopped

2 Tbsp. fresh lavender leaves, chopped

2 Tbsp. fresh basil leaves, chopped

1 cup boiling water

1 cup witch hazel

Add fresh herbs to a glass or ceramic container and cover with boiling water. Allow to steep until cooled completely.

Strain out all solids and pour into a sterilized container. Add witch hazel and shake or stir gently to mix. To use,

spray or splash onto your skin.

 

Ant Repellent

Ants can’t stand the scent of either cloves or coffee grounds, so sprinkle used coffee grounds around

your plants. You can place clove oil where you think ants are coming in your home.

If you have a serious ant problem, combine 2 cups borax and 1 cup sugar and sprinkle on ant trails or

put in containers where you’ve seen ants. Be careful to keep away from children and pets. The ants

will take this mix back to there nest where the borax is lethal to.

"We come from the earth, we return to the earth, and in between we garden" - a mighty gardening quote.

In memory of our Herbal Friends we have lost…...