Making the world a little greener
The Sage Page with our spare thyme!
Small space, Big ideas!
August planning meeting: Ideas for the 2015 Nashville Lawn & Garden Show Wednesday, August 27th @ 7:00pm @ The Miniature Cottage, 410 E. Iris in Berry Hill (near 100 Oaks in Nashville)
We’re back to our regular 4th Wednesday meeting at the Miniature Cottage this month. Please bring your ideas for our display garden at next spring’s Nashville Lawn and Garden Show. It could be an inspiring photo or an idea for plants, materials, borders or backdrops ALL ideas are welcome! Also please bring a dish to share for a potluck dinner.
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CUMBERLAND HERB ASSOCIATION • August 2014 Newsletter
Please submit news/info by the 1st week of the month to Jessica Bach: jessica_mayo@bellsouth.net or 615-891-8735.
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Making the world a little greener
Saving your summer bounty
The Sage Page with our spare thyme!
What’s the best method to preserve your summer fruits & veggies?
Here are some basic home preserving methods and a few tips for safely storing your summer bounty. Canning: foods are placed in jars or cans & heated to destroy microorganisms & inactivate enzymes. This heating & cooling also forms a vacuum seal that prevents surface contamination. Acid foods (fruits & tomatoes) can be canned in a water bath method, but low acid vegetables and meats must be processed in a pressure canner at 240°F. Avoid unsafe canning methods like oven canning, microwave canning or using the dishwasher. If your jars loose their seal, avoid using the product inside. Pickling: is a form of canning that adds vinegar to increase acidity which makes it difficult for most bacteria to grow. The amount of acid present is very important to the safety of the product. Pickled products are also heated in jars at boiling temperatures for safety. Jams & Jellies: have a very high sugar content which prevents growth of microorganisms because the sugar binds with the liquid of the fruit. Prevent surface contamination by canning, freezing or refrigerating your jams/jellies. Freezing: reduces the temperature of the food to prevent growth of microorganisms. Enzyme activity is slowed down, but not stopped during freezing. This link lists blanching times for many vegetables: http://nchfp.uga.edu/how/freeze/blanching.html. Be sure to double wrap meats when freezing. Air can cause freezer burn, so packaging foods without air is a must for freezing. Also remember that liquids expand during freezing, so leave a little extra space at the top of jarred liquids & avoid freezing raw eggs in the shell. Drying: removes most of the moisture from foods which prevents growth of microorganisms & slows enzyme action. Dried foods should be stored in airtight containers to prevent moisture from rehydrating the products and allowing microbial growth. Source: http://www.pickyourown.org/canning_methods.htm So Easy To Preserve, 4th edition, Cooperative Extension Service, The University of Georgia
County fair or state fair - what’s your favorite? Local fairs celebrate TN’s agricultural heritage. Don’t miss the fun! Dates for some of middle TN’s county fairs & the Tennessee State Fair are listed below: Wilson County Fair • Lebanon, TN 37088..................Aug 15-23, 2014 Cheatham County Fair • Ashland City, TN 37015 ......Aug 18-23, 2014 Robertson County Fair • Springfield, TN 37172 ........Aug 25-30, 2014 Dickson County Fair • Dickson, TN 37056..................... Sep 1-6, 2014 Tennessee State Fair • Nashville, TN 37202 ................ Sep 5-14, 2014 Coffee County Fair • Manchester, TN 37355.............. Sep 13-20, 2014 For more info, visit the Pick Tennesese Products website http://www.picktnproducts.org/fairs/index.html?QSTRING=HCO
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August’s tips & recipes
Making the world a little greener
The Sage Page with our spare thyme!
BASIL for breakfast, lunch & dinner! My basil plants are loving the August weather, so I’ve found some new recipes to try. 1/4 cup cornstarch 1 1/4 cup whole milk 2 large whole eggs 2 large egg yolks
Crustless Zucchini and Basil Mini-Quiches
1 cup heavy cream 3/4 teaspoon kosher salt 1/8 teaspoon nutmeg 1 tablespoon olive oil
4 cloves garlic, minced 2 shallots, minced 2 small zucchini, grated Fresh basil, finely chopped
1/4 cup grated Gruyere or Parmesan cheese 1 tablespoon oil for nonstick pan
Heat oven to 450°F. Makes 48 pieces. Oil bottom & sides of mini muffin tins. Prepare Batter: Combine cornstarch & 1/2 cup of milk in a medium bowl & mix until smooth. Whisk in the whole eggs & egg yolks, mixing again until smooth, then gradually whisk in the rest of the milk, cream, salt & nutmeg. Prepare Zucchini Mixture: In a nonstick pan, heat oil over medium heat. Add garlic & shallots; stir until fragrant. Add grated zucchini & stir until just softened. Remove from heat. Put a pinch of grated cheese into each muffin cup, top with a teaspoon of zucchini mixture & pinch of basil. Pour 1 tablespoon of the batter into each muffin cup. Bake 15-18 minutes until the quiches puff and start to turn golden. Cool for 10 minutes. Can be frozen & reheated. original recipe from http://www.thekitchn.com/makeahead-recipe-crustless-min-125509
Chickpea & Tomato Salad with Fresh Basil 1 can chickpeas, drained & rinsed About 1 pint grape tomatoes, halved 25 large basil leaves, chopped 3 cloves of garlic, minced 1 tbsp red wine vinegar 1 tbsp apple cider vinegar 2 tsp olive oil 1/2 tbsp honey pinch of salt
Storage tip: Blend fresh basil leaves & water then freeze in ice cube trays to use in soups next winter.
Toss all ingredients together and chill for at least 20 minutes to allow all the flavors to merge. original recipe from http://greenlitebites.com/2011/06/20/chickpea-and-tomato-salad-with-fresh-basil/
One-Pan Pasta 12 ounces dried linguine 12 ounces cherry or grape tomatoes, halved or quartered if large 1 onion, thinly sliced (about 2 cups) 4 cloves garlic, thinly sliced 1/2 teaspoon red-pepper flakes
2 sprigs basil, plus torn leaves for garnish 2 tablespoons extra-virgin olive oil, plus more for serving Coarse salt and freshly ground pepper 4 1/2 cups water Freshly grated Parmesan cheese, for serving
Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper & water in a large straight-sided skillet or pot. Bring to a boil over high heat. Boil mixture, stirring & turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes. Season to taste with salt and pepper, divide among 4 bowls & garnish with basil, olive oil & Parmesan. recipe from http://www.marthastewart.com/978784/one-pan-pasta
Don’t forget to send in your recipes & tips to share with the group!
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