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

 

Frankenmuth 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 Dafoe

Executive Board

Standing Committees

 

Our members are available

for speaking engagements.

Contact person: 

Pat Stoppelworth

frankenmuthherbsociety@gmail.com

 

Monthly Meetings

 

2018

 

July 9, 2018

August 13-Membership Tea

 

Frankenmuth-Mid

Michigan Unit

 

Unit’s Website

www.frankenmuthherbsociety.org

 

Unit’s Email

frankenmuthherbsociety@gmail.com

Frankenmuth Historical Museum

Frankenmuth Mid-Michigan Herb Garden

613 S. Main Street

Frankenmuth, Michigan

THE HERB SOCIETY OF AMERICA

FRANKENMUTH MID-MICHIGAN UNIT

June 2018  — VOLUME XXXVI, ISSUE VIII

 

July Meeting

 

Monday, July 9, 2018

7 pm

Gloria Rodammer’s Home

 

Program:

Garden Art

By: Audrey Palmreuter

 

Herbs of the Month by:

Jeanann Montney

 

Hostesses:

Liz Stearns & Jennifer Harden

OTHER DATES OF INTEREST

             September 21-22….Great Lakes District Gathering, hosted by Western Pennsylvania Unit in Pittsburgh

             October 13….Western Reserve Unit Annual Herb Fair

             June 14-15….Annual Ed Conference Madison Wisconsin

Humulus

 Lupulus

Hops

2018

Herb

of the

Year

Recipes

 

 

Potato and Dandelions

From the Ellis Island Immigrant Cookbook by Tom Bernardin

4-6 Potatoes

2 bunches dandelion greens

1/4 cup olive oil

2-3 cloves garlic, chopped

1/2 tsp red pepper flakes (hot)

Boil potatoes in large pan for half an hour, depending on size, add greens and continue cooking until both are tender.

Remove from water, peel and mash potatoes if desired, cut dandelions if large, and mix together. ( I cut greens before

cooking and leave potatoes in pieces). In a large skillet, salute garlic and red pepper in olive oil about 1 minute.

Add potatoes and greens continue to cook another 15 minutes. Enjoy with crusty bread and dry red wine.

You can make this dish with leftover mashed potatoes.

Served at June meeting by Elaine Kimmerly

 

Italian Greens with Sautéed Onions and Garlic

Cook time: 30 Min

Prep time: 15 Min

Serves: 6

1 bunch fresh collard greens, washed, stems removed, and chopped

1 bunch fresh spinach, washed, stems removed, & chopped

2 lb. escarole, fresh washed, cored, and chopped

1/4 c extra virgin olive oil

2 medium white onions. julienned

6-8 clove garlic, peeled & sliced

1-2 tsp hot red pepper flakes

1 tsp coarse sea salt

parmesan cheese, for topping

In a large pot, fill with water. Bring to a boil. Add chopped collard greens, spinach, and escarole. Bring to a boil and

cook until greens are tender. About 8-10 minutes. Greens will be soft, but not mushy. Remove greens and set aside in

a strainer to drain excess water. Can squeeze greens to remove water as well.

From Bernie Campanella

 

Cooling Mint we could really use this one

Mint cooler is a beat the heat refreshment. Pour 2 cups boiling water on 8 mint tea bags. Steep for 5-6 minutes. Add 2

cups orange juice, 2 cups lemonade, 2 12oz cans of ginger ale. Pour over crushed ice and garnish with orange mint

sprigs and orange slices.

From Cyndy Bellaver

 

 

 

 

Rhubarb-Refrigerator Jam

3 cups thick sliced Rhubarb about 1 inch thick Yield: 2 cups

1 cup sugar( adjust to taste)

6 Tbsps. water

1/4 cup orange juice

2 tsp orange zest

2 tsp candied ginger minced

I add some grated nutmeg

Combine all ingredients in a medium saucepan over high heat and bring to a boil., Reduce heat to medium-low and

simmer 30-45 minutes or until thick: stirring occasionally . Cool completely for spread or serve warm over ice cream. I

put it over cream cheese to serve with crackers .

From Elaine Kimmerly   TASTE OF HOME

 

ITALIAN SAUSAGE & KALE SOUP RECIPE

INGREDIENTS

1 pound Johnsonville Ground Hot Italian sausage

6 cups chopped fresh kale

2 cans (15-1/2 ounces each) great northern beans, rinsed and drained

1 can (28 ounces) crushed tomatoes

4 large carrots, finely chopped (about 3 cups)

1 medium onion, chopped

3 garlic cloves, minced

1 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon pepper

5 cups chicken stock

Grated Parmesan cheese

DIRECTIONS

In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles;

drain. Transfer to a 5-qt. slow cooker.

Add kale, beans, tomatoes, carrots, onion, garlic, seasonings and stock to slow cooker. Cook, covered, on low 8-10

hours or until vegetables are tender. Top each serving with cheese.

Yield: 8 servings (3-1/2 quarts).

 

TEST KITCHEN TIPS

 Cannellini beans are a fine substitute for great northern beans, so use what you have on hand.

 Turkey Italian sausage is a great alternative in this recipe, too.

 From Elaine Kimmerly

 

 

Watercress and Potato Salad (The Low Fat, Low Cholesterol Cookbook)

Serves 4

1 lb. small new potatoes, unpeeled (if using last year's potatoes, roast instead of boil)

1 bunch watercress (or greens of choice)

1 1/2 Cups cherry tomatoes, halved

2 Tablespoons pumpkin seeds

3 Tablespoons low fat fromage frais (Feta cheese is just as good)

1 Tablespoon cider vinegar

1 Teaspoon brown sugar

Salt and paprika

1.Cook the potatoes in lightly salted, boiling water until just tender, then drain and leave to cool. Continued

2. Toss together the potatoes, watercress, tomatoes, and pumpkin seeds.

3. Place the fromage frais, vinegar, sugar, salt, and paprika in a screw-top jar and shake well to mix. Pour over the

salad just before serving. If taking the salad for a picnic, take the dressing in the jar and toss in just before serving.

Nutrition (per portion): 150Kcals, 4.15g fat, 0.81h saturated fat, 0.11mg cholesterol, 2.55g fiber.

From Mary Nuechterlein

 

Something you might want to make before we get down and dirty is our gardens!

 

Homemade Healing Hand Salve

4 Tbsp. coconut oil

4 Tbsp. grated beeswax ( both Those Nature People and Healthy Habitz have little beeswax granules that melt easily)

8 Tbsp. almond oil

5 capsules vitamin E oil

10 drops lavender essential oil

8 drops thyme essential oil

6 drops spearmint essential oil

Combine coconut oil, beeswax, almond oil, and Vitamin E oil in a double boiler, Heat water just until beeswax begins to melt. Stir to

dissolve beeswax, and then add essential oils. While still warm, pour into a container with a lid. Let cool and harden before use.

From Mother Earth Living

Don’t forget your lips, since you are already melting things!

 

Orange Mint Lip Balm

4 Tbsp. almond oil and 1 Tbsp. grated beeswax. Warm the mixture gently over low heat. When just melted, remove from heat and

add 1 tsp honey and stir thoroughly. Add five drops sweet orange essential oil and 5 drops peppermint essential oil, stir. Pour into

containers with lids and allow to cool and harden.

Those nature people sell all the containers you might need to DIY these projects

These were some recipes that I thought might be made with the first things that will pop up in your garden now that Spring may

finally be here! What a wonderful resource the Herb Society website is. You can just type in the herb you have and a wealth of

recipes pop up ready to go!

 

Tarragon Goat Cheese Mousse

Credit: Linda Franzo, HSA New Orleans Unit

15 oz. ricotta cheese

4 oz. goat cheese

1 whole head garlic

2 Tbsp. chopped fresh chives 2 (5-inch) sprigs tarragon

1 tsp olive oil

Preheat oven to 400°F. Slice top from the head of the garlic and place head on a large square of aluminum foil.

Drizzle olive oil over

the top and wrap. Bake for about 30 minutes – until soft and lightly browned.

Drain the ricotta cheese in a cheesecloth-lined strainer for about an hour. In a food processor, mince the herbs.

Squeeze the soft

garlic out of the head and into the herbs, add cheeses, salt and pepper to taste. Process until blended. Chill.

Serve with crackers.

 

Lemon Balm and Chive Butter

Credit: Susan Belsinger

This lovely butter is delicious on any steamed vegetable, tossed with grains or pasta, and with fish or shellfish.

Of course, it is great

on a just-baked biscuit or any bread.

Makes about 1 cup

8 Tbsp. unsalted butter

2 Tbsp. minced lemon balm 1 Tbsp. minced parsley

1 Tbsp. snipped chives

Salt to taste

Soften the butter and combine with the minced herbs. Salt to taste and cover and chill

 

 

Early Spring Omelet with Chervil

Credit: Chef Shad R. McLennan, Friend of the HSA North Carolina Unit

4 eggs, room temperature 1 Tbsp. milk

1 Tbsp. mayonnaise

1⁄4 tsp salt

1⁄8 tsp pepper

1 Tbsp. chopped fresh chervil

1 tsp chopped fresh chives

1 Tbsp. butter

1⁄4 cup grated or sliced Gruyere cheese

Separate eggs. Beat the whites until frothy but not stiff. Beat yolks until light.

Add milk, mayonnaise, salt, pepper, chervil and chives to the yolks, blending well. Fold in the egg whites.

Heat the butter in a sauté pan over medium-low heat. Pour in the egg mixture and cook over low heat until eggs rise and begin to

set. Turn omelet and allow to finish cooking. Sprinkle cheese over the top of the omelet. Fold omelet in half and carefully slide onto a

warmed platter. Garnish with additional chopped chervil.

 

If you are itching to get planting why not try growing some Microgreens indoors! The sunshine available now is sufficient.

There are a lot of specialty seed mixes for micrograms, but really any seeds for

regular vegetable, herb, or grain can work. Broccoli,

radish, beet, mustard or let your creativity run wild. Keep this in mind while perusing the seed packets!

After you have your seeds (maybe an idea for some seeds that are older and

you are not sure how well they will germinate), choose

a sunny spot and a shallow container, 1 inch deep is sufficient

Spread a thin layer of good potting soil

Scatter your selected seeds and add a thin layer of soil to cover

Using a spray bottle mist soil thoroughly and then mist daily for 1-2 weeks.

When the microgreens are 2-3 inches in height cut them just above the soil line. Rinse well and eat!

They are wonderful added to salads, sandwiches, omelets, smoothies, or soups and full of nutrients.

There is an interesting book on the subject. Year Round Indoor Salad Gardening By Peter Burke.

 

 

Rhubarb

Rhubarb is technically a vegetable, but is legally considered a fruit. In 1947 a New York court declared rhubarb a fruit

because it’s most often cooked as one in the United States (and, it’s said, because it was a way to save businesses

who imported these stalks from spending additional money on taxes).

Rhubarb is sold at farmers’ markets and grocery stores by the stalk, like celery. It’s harvested in the spring, with a

short season that spans from April to June. Rhubarb stalks are famous for their bright pink color but they can also be

light pink and even pale green. The color is not an indication of ripeness or sweetness, like it is with other fruits. The

stalks are the only edible part of the plant; in fact, the leaves of rhubarb are poisonous.

If you want to experiment with rhubarb, I would recommend doing a quick rhubarb butter. Simply take one stalk of

rhubarb, cut it into bite-size pieces, and simmer that up on the stove-top with 1/4 cup -1/3 cup of orange juice, a little

bit of honey. I would throw in a rosemary sprig, and just simmer that up until that rhubarb is nice and tender. Then all

you have to do is drain that, let that rhubarb sit until it's cool and then mix it in with a stick of butter that you softened.

Now you have this rhubarb butter that you can add to chicken breast, or it would be fantastic on pork chops. You

could even put that on some grilled corn on the cob. It just is an easy, simple,

 fast way to experiment with the savory side of rhubarb.

Roasted: Raw julienned rhubarb can be added to a garden salad, but several recipes I have found instead suggest

roasting chunks of rhubarb on a baking sheet drizzled with honey or sprinkled with sugar for about five minutes,

letting them cool and then tossing them in with greens. These same recipes (example: from Martha Stewart)

recommend a killer combination of rhubarb, toasted walnuts, goat cheese, arugula and fennel.

 

Image result for rhubarb picturesImage result for rhubarb pictures