Making the world a little greener
The Sage Page with our spare thyme!
Yay...spring is right around the corner! That means it’s almost time to set up for the lawn & garden show! Our next meeting is a week earlier than normal - don’t miss it! Wednesday, February 19th @ 7:00pm @ The Miniature Cottage, 410 E. Iris in Berry Hill (near 100 Oaks in Nashville)
We’ll be making final plans as well as sale items for this year’s show!
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CUMBERLAND HERB ASSOCIATION • February 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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Get Ready... Get Set...Go!
Making the world a little greener
The Sage Page with our spare thyme!
It’s time to create another fabulous display garden & stock our vendor booth with must-have items! Set-up starts Monday Feb 24th Our last planning meeting is Wednesday February 19th!
Craft idea for the booth...oil or dish soap bottles using recycled wine bottles.
At February’s meeting we will be making our final plans for this year’s display garden. We’ll also be finishing up some various crafts for the vendor booth including: eye pillows, sugar scrub & bags of lavender. If you know what you’re contributing, please let us know by email if you can’t make it to this meeting. We’ll also be coordinating the garden set-up & vendor booth times. Time is limited, so let’s all work together to make it another great year!
Items we may need for Wednesday’s meeting: • Clean, empty wine bottles (labels either on or off) • Needle nose pliers Sugar scrub
• Needle, thread & sewing materials • Garden or herb themed stencils • Burlap, ribbons or trims
• Corks • Glue gun • Essential oils
If you have any of these items & can bring them, please do. We’ll be sewing rice filled eye pillows, so we may need sewing related items. We have two options for packaging the sugar scrub - either the plastic jars from last year or some glass jars that we might dress up with burlap or ribbon. There might be one or two more projects that present themselves, so if you have something at home & think we might use it, go ahead & bring it to the meeting - just in case we need it.
Most of all we need you!
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Please bring the hypertufas that you made at Jean's to the fairgrounds by the afternoon of Tuesday Feb. 25th. so we can get them planted & incorporated into the display garden.
Recipes for February I’m ready for salad weather! How about you?
Making the world a little greener
The Sage Page with our spare thyme!
Avocado Cashew Chicken Salad 1 lb. chilled, cooked & shredded chicken (rotisserie chicken works well) 2 stalks celery, chopped 1/2 green pepper, chopped 1/4 cup dried cranberries
1/4 cup cashews, chopped 1 avocado 1/3 cup plain fat-free Greek yogurt 1/2 tsp cumin 1/2 tsp coriander
Salt & pepper to taste
Combine chicken, celery, green pepper, cranberries and cashews in a large bowl. In a separate bowl, mash avocado. A fork should suffice for a ripe avocado, but you may want to process it if it is a bit firm. Add yogurt, cumin, coriander, salt and pepper and mix thoroughly. Add to chicken mixture and fold together until all ingredients are covered. (Make sure to cool the chicken as to not melt the yogurt). recipe from http://hauteapplepie.com/2013/05/20/avocado-cashew-chicken-salad/
Avocados are one of my favorite foods, so this month I’m sharing these two recipes that combine them with interesting herbs.
Have a favorite avocado recipe? Send it in for the newsletter!
Creamy avocado cilantro dressing 1 cup cilantro (remove the large stems, wash and chop it a bit, and don't worry about packing too firmly) 3/4 cup of plain yogurt 1/4 cup oil (grapeseed, olive, etc) Juice of one lime Meat from 1/2 avocado 1 tsp apple cider vinegar 1/2 tsp garlic powder Salt & pepper to taste Combine the ingredients in your food processor or blender, and process thoroughly. You can also use a stick/immersion blender. The dressing is best served immediately, but it will keep for a few days in your refrigerator if stored in an air-tight container. recipe from http://www.dandelionsonthewall.com/2013/05/creamy-avocado-cilantro-dressing-gluten.html
Green goddess dip - recipe shared by Michelle M. 2 8oz packages cream cheese, softened 1 16 oz container sour cream (or greek yogurt) 1/2 cup mayonaise 3 tbs tarragon vinegar 6 tbs chopped fresh tarragon 6 tbs chopped green onion
6 tbs chopped fresh parsley 1/4 cup chopped fresh chives 1 1/2 tsp seasoned salt 1 tsp ground black pepper 1/4 tsp garlic powder
Combine cream cheese, sour cream (or greek yogurt), mayonnaise & vinegar in a food processor. Mix until smooth. Add tarragon, green onion, parsley, chives, seasoned salt, pepper & garlic powder. Process until smooth then cover & refrigerate for 2hrs or overnight. Serve with fresh vegetables. Makes 4 cups.
Have you been to a great new restaurant in the area? Tell me about it & I’ll share it with the group!
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