The Herb society of America

Frankenmuth mid-Michigan unit

Established 1983

 

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

2016 Luncheon Info

Newsletter info…….

RECIPES

 

RHUBARD-REFRIGERATOR JAM

 

3 cups thick-sliced (1inch pieces) rhubarb

1 cup sugar

6 Tablespoons water

1/4 cup orange juice

2 teaspoons orange zest

2 teaspoons candied ginger, minced

a little 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 before spreading or server warm over ice cream.

                  (Note: Elaine poured the rhubarb jam over cream cheese and served it with crackers.)

                          Yield: 2 cups                                                          Cook’s Tip: 1 # of rhubarb stalks equals approximately 3 cups sliced

From: Elaine Kimmerly

 

 

COFFEE CAKE (RHUBARB OR APPLE)

 

1-1/2 cups sugar

1/2 cup oleo

1 cup sour milk

1 egg

1 teaspoon soda

1 teaspoon vanilla

2 cups flour

1-1/2 cups rhubarb or apple (fine cut)

Dash of fresh grated nutmeg

 

¨ Cream sugar and oleo

¨ Add remaining ingredients; poir into greased and floured 9x12 “ pan.

¨ Spoon on topping.

 

Topping

1/2 cup brown sugar

1 teaspoon cinnamon

1 Tablespoon oleo

1 Tablespoon flour

Dash of fresh grated nutmeg

 

¨ Mix with fork until crumbly

¨ Bake at 350° for 35 minutes.

 

From: Elaine Kimmerly

 

 

WATERMELON-BASIL-TEQUILA POPSICLES

 

Combine 2 cups cubed seedless watermelon, 3/4 cup cold water, 1/4 cup basil leaves, 2 Tbsp. Tequila, 2 Tbsp. Honey, and juice of 1 lime in a blender or food processor.  Puree till smooth.  Pour into 8 (3oz.) popsicle molds and freeze.

 

 

 

DILL POTATO SALAD

 

16-20 potatoes

1/2 cup chopped fresh dill weed

1/4 cup chopped chives or scallions

1/2 cup dill vinegar or apple cider vinegar

1/2 safflower or other vegetable oil

1/2 tsp sea salt

2 cloves garlic minced or more to taste

1/2 cup Miracle Whip or Hellman Mayo, per personal preference

1/2 tsp powdered mustard

1/2 cup green olives chopped, optional

 

¨ Boil potatoes. 

¨ While potatoes boil make marinade. 

¨ Mix oil, vinegar, salt, garlic, and chives.

¨ Pour marinade over cooked potatoes while warm and let cool.

¨ Mix dressing.

¨ Mayo or Miracle Whip, mustard powder, dill and olives.

¨ Stir into potatoes and sprinkle with paprika and garnish with fresh dill.

                  (Note: This is not a wet salad, but very flavorful.)

 

 

 

DILLY CASSEROLE BREAD

 

2 tsp. yeast

1/4 cup warm water

1 cup cottage cheese (warm to 110 degrees)

1 Tbsp. instant onion bits

2 tsp. dill seed

1 tsp. salt

1/4 cup baking soda

1 egg, room temp.

2 1/4 to 2 1/2 cups flour

 

¨ Pour yeast and water in a large bowl and stir with fork.  When dissolved add the rest of the ingredients except for flour.

¨ Mix well

¨ Add flour 1/2 cup at a time.

¨ Cover with plastic wrap and let rise 1 hour.

¨ Stir down with 20 strokes.

¨ Turn into a greased 7 inch casserole.

¨ Let rise 45 minutes until doubled in size.

¨ Bake at 350° for 40-45 minutes.

¨ Remove from oven and put 1/2 tsp. butter on top and sprinkle with onion powder.

¨ Cool 10 minutes, then remove from casserole and place on cooling rack.

Other Dates of Interest

 

Now to October 30………………….... Applewood Estate 100th Anniversary

tours of the Mott home and garden

Thursday-Sunday 10-6pm

Daily guided grounds tours 1pm

Free admission

For more information contact

ruthmottfoundation.org

 

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

Capsicum annuum

To All…..Enjoy your summer