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

                                                    Audrey Palmreuter

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…………….....Marianne Daofe

Executive Board

Standing Committees

 

Our members are available

for speaking engagements.

Contact person: 

Pat Stoppelworth

frankenmuthherbsociety@gmail.com

Monthly Meetings

 

 

2017-2018

 

October 9, 2017

November 13, 2017

December-Membership

Christmas Party

NO regular meeting

January-Board Meeting

NO regular meeting

February 12, 2018

March 12, 2018

April 9, 2018

May 14, 2018

June 11, 2018

July 9, 2018

August 13-Membership Tea

 

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

September 2017  — VOLUME XXXVI, ISSUE I

 

September Meeting

 

Monday

October 9, 2017

7 pm

Frankenmuth Historical Museum

Fischer Hall

 

Program:

Essential Oils, Aroma Therapy &

Cooking Oils

By: Shelley Sprygada

 

Herbs of the Month by:

Marianne Dafoe

 

Hostesses:

Shelley Sprygada & Mary Nuechterlein

OTHER DATES OF INTEREST

April 18, 2018… Annual Unit Luncheon at Zehnders

June 1, 2018… HSA Ed-Con in Tarrytown, New York.  Looks Great!

RECIPES

Betty Coopers Double Chocolate Zucchini Cake: From October meeting

 

1/2 cup real butter

1/2 cup vegetable oil

1 3/4 cup sugar

2 eggs

1 Tablespoon vanilla

1/2 cup buttermilk

3 cups zucchini, grated and patted dry (just to remove excess moisture)

2 1/2 cups white flour

1/2 teaspoon salt

4 Tablespoons chocolate Cocoa powder

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 cup chopped pecans

2 cups chocolate chips

Mix all ingredients (EXCEPT chocolate chips) in mixing bowl.

Then, fold 1 cup of the chocolate chips into mixture.

Pour into a greased 13 x 9 cake pan.

Sprinkle the remaining 1 cup of chocolate chips over the top evenly.

Bake at 325 degrees for 45-55 minutes, or until a butter knife come out clean.

Cool before cutting. Serve with pumpkin dip or vanilla ice cream

 

Pumpkin Dip

 

1 large tube of cool whip - at room temperature

1 15 ounce can of real pumpkin (I used Libbys)

1 5-ounce package of instant vanilla pudding mix

1 teaspoon of pumpkin pie spice

Hand blend all together, refrigerate till ready to use. Can be kept in refrigerator for 7 days.

Creamy Butternut Squash Soup - purchased at Meijers in 32 oz. easy pour boxes in the soup section. THANK You

Mary for making sure to have Gluten Free products in our hostess menu. This was one of them, and it was yummy!!

 

Tart Apple-Ginger Shrub from All recipes

 

2 Granny Smith apples, shredded

2/3 cup unfiltered apple cider vinegar

1/2 cup sugar

2 tsps grated fresh ginger

Put apple shreds in a glass jar with tight fitting lid. Add vinegar, sugar, and ginger. Stir well, close jar tightly.

Chill 4 to 5 days. Continued

Strain syrup through a fine mesh sieve into a clean bottle, discarding apple shreds.

Strained syrup will keep up to 2 weeks covered tightly and chilled.

Mix together 1 part syrup with 4 parts seltzer or soda water for a refreshing beverage, or 1 part alcohol

(ginger vodka would be fun), 2 parts syrup, and 8 parts seltzer for cocktails.

 

Zucchini & Goat Cheese Tart from Kroger

 

1 1/2 lbs. zucchini and yellow squash sliced into 1/8 inch rounds

1 1/2 tsp salt

2 Tbsp. olive oil divided

1 tsp Herbs de Provence

8 oz. plain goat cheese, softened

1 tsp grated lemon zest

1 pie crust

Freshly cracked pepper for seasoning

Preheat oven to 400 degrees. In a bowl, toss squash with salt; let sit for 30 minutes to soften. Pat veggies dry with

paper towel. Toss with 1 tablespoon olive oil and herbs. In a bowl mix together lemon zest and goat cheese.

roll pie crust into a 12 inch round, about 1/8 inch thick. Trim uneven edges. Transfer dough to a parchment lined

baking sheet. Crumble cheese and spread over dough, using fingers to press into even layer, leave a small

border around the edge. Arrange squash rounds in circles around the dough, over laping tightly. Drizzle with 1

tablespoon olive oil and finish with grind of pepper. Bake 30-35 minutes. Refrigerate any leftovers.

 

Easy Measure Garden Herb Vinaigrette

To make use of the last of your fresh herbs!

Fill a jar 1/2 inch with balsamic vinegar. Add another 1/2 inch with water. Add about 2 inches of olive oil.

To that add 1 tsp Dijon mustard, 1-2 tsp honey, salt and pepper to taste , several sprigs of fresh herbs, a blend

such as oregano and thyme, or a single herb. Play with the flavors you enjoy. Shake jar to emulsify .

Tips. To make this easy take a pint jar and mark the measurements on the side with a permanent marker.

 

Parsley Caper Pesto

Pulse 2 cups firmly packed parsley leaves, 1/3 cup toasted sliver almonds, 1 tsp lemon zest, 3 Tbsps each lemon

juice and rinsed capers, 1 small clove garlic, and 1/4 tsp each salt and pepper in a food processor until coarsely

chopped, scrapping down the sides. With the motor running add 1/3 cup olive oil and process until well combined.

Dollop on grilled fish.

This caught my eye because the parsley looks so lush now!

 

 

 

Move the Plants,

Not the Pests

by Douglas Spilker, Ph.D.

Container gardening is one of the fastest growing sectors of the gardening world – and why not? Containers can be grown where

traditional gardens cannot, such as apartment balconies, courtyards, decks and patios. Since most containers are portable, there is

a strong temptation to bring this instant landscape and color into the home once autumn transitions into the cold of winter. However,

in addition to the preparation of the plants’ horticultural needs, extra precautions need to be taken to ensure that no unwanted

visitors hitchhike into your home on these container plants and jeopardize the health of your current

houseplants or cause a nuisance in the home.

Several days before bringing the plants indoors, remove any dead or yellowing leaves, and prune if needed. Remove all dead and

rotting plant material from the surface of the soil since it may harbor moisture-loving pests, such as slugs and snails or insect eggs.

As you do this, carefully inspect the leaves, stems and soil surface for plant pests such as mealybugs, scale, mites, aphids and

caterpillars. Do not be surprised to find other hitchhikers such as spiders, ants or wasps. A good way to inspect for soil inhabitants in

small or modestly sized pots is to soak the pot in a tub of lukewarm water for about 15 minutes. Any soil intruders can be removed

as they float to the surface. For larger pots, consider a soil drench of a systemic insecticide.

 

If you’re thinking of planting bulbs this Fall

 

 

 

Some tips from Martha on tulips

When nighttime temps are consistently in the 40’s the tulips are ready to go in the ground.

Find a location that receives at least 6 hours of sun and is well drained, they hate wet feet.

Martha’s top bulb sources Brent and Beckys bulbs. McClure & Zimmerman, Old House Gardens, Van Engelen.

If you would like to read about the Tulip trade in the 1630’s try Tulipomania: The Story of the Worlds Most Coveted

Flower & the Extraordinary Passions it Aroused by Mike Dash

My Eco Rant

More than 500 million disposable drinking straws are used and tossed DAILY in the US. That’s a lot of plastic in the

waterways and landfill. If you are a frequent straw user consider buying a glass or stainless steel reusable straw.

Just a small way we can do our part to protect our environment. I have both kinds and they are easy to use

and wash, i keep one in my car for those drive thru iced teas!

Looking for a good Read?

The Tea Girl of Hummingbird Lane by Lisa See

Transports readers to the remote mountains of China , where in 1988, an Akha tribe grows tea. There we meet Li-

Yan, a young woman forced to give up her daughter she had out of wedlock. Come for the heartwarming bonding

between mother and daughter; stay for the insight into Akha culture and the fascinating history of the tea trade.