Making the world a little greener
The Sage Page with our spare thyme!
In Loving Memory of Linda
Left to right, Sharon E., Lynne H. & Linda T.
This year will not be the same for CHA because we lost one of our core members, Linda Thorburn on December 23, 2013. I didn’t have the chance to know her as well as some members, but I was inspired by her strength & will miss her laughter. I know she’ll be missed by everyone in the group!
Please don’t miss our next meeting! Wednesday, January 22nd @ 7:00pm @ The Miniature Cottage, 410 E. Iris in Berry Hill (near 100 Oaks in Nashville)
We need everyone’s input to finalize our plans for this year’s Lawn & Garden Show! More info on page 2...
CHA
CUMBERLAND HERB ASSOCIATION • January 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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Happy New Year!
Making the world a little greener
The Sage Page with our spare thyme!
Did you miss the fun at this year’s Christmas party?
So many great gifts!
Thanks so much to Michelle M. for inviting us to her beautiful home in Fairview for 2013’s Christmas party! If you weren’t able to make it, you missed some wonderful food & drinks. We had many fun & creative gifts for the Dirty Santa game & lots of fun stealing each other’s gifts. If you missed it, please make plans to join us next year!
The Nashville Lawn & Garden Show is Feb 27th to Mar 2nd...time to get ready! • Set-up starts Feb 24th • Wine & Roses is the show theme • Our garden’s theme is the Days of Thyme & Rosemary • We need herb/garden themed items to sell in our vendor’s booth (no edible items) At January’s meeting we will be making definite plans for this year’s display garden and vendor booth. Please bring your ideas for the garden & items to sell. If you know what you’re contributing, please let us know by email if you can’t make it to the meeting. Time is limited & every member’s contributions count! Last year’s display garden.
Your input is needed & appreciated! For more info see the official show website: www.nashvillelawnandgardenshow.com/gardens.html
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Recipes for January It’s cold...time for comfort food!
Making the world a little greener
The Sage Page with our spare thyme!
Creamy Mac & Cheese with cauliflower & chard 1 TBS olive oil I bunch diced chard (stems & greens) 1/2 onion 1/4 tsp sea salt 1/2 tsp crushed red chilis
1/3 cup macaroni 1 cup vegetable stock (or water) 1/2 cauliflower, cut into florets 1/2 cup milk 2 tablespoons flour 1/8 tsp nutmeg (freshly grated)
1 tsp mustard powder 1/2 - 1 cup strong cheddar cheese zest of 1 lemon 1/3 cup breadcrumbs 1 TBS olive oil 1/2 tsp dried Italian seasoning
Preheat oven to 350F Dice chard stems & onion - saute in olive oil for 5 minutes over med heat. Add in sliced chard greens & let wilt. Stir in salt & red chilis. Turn off heat & set aside. Cook macaroni in stock or water in a med/large sized pot. When pasta is half cooked top with cauliflower & stir (about 5 minutes after adding into boiling water). Cover & let simmer over med heat for 5 minutes. Pour in milk & let simmer over low heat until pasta & cauliflower is tender. Heat skillet of greens again & toss until hot. Sprinkle with flour & stir well. Pour mac & cauliflower mixture into pan & stir well until thickened. If too thick, add in additional milk. Stir in nutmeg & mustard. Add in cheese & lemon zest & stir. Adjust pepper or salt as needed. Transfer mixture to a casserole dish. In a small bowl combine the breadcrumbs with the oil & herbs. Scatter over mac & cheese. Bake uncovered for 30 minutes. Serves 4-6. recipe from http://www.poppytalk.com/2012/02/mac-attack-creamy-mac-and-cheese-with.html
Pork, white bean & kale soup 1 TBS extra-virgin olive oil 1 lb pork tenderloin, cut into 1-inch pieces 3/4 tsp salt 1 medium onion, finely chopped 4 cloves garlic, minced 2 tsp paprika, preferably smoked 1/4 tsp crushed red pepper
1 C white wine 4 plum tomatoes, chopped 4 cups chicken broth 1 bunch kale, ribs removed, chopped (about 8 cups lightly packed) 1 15 oz can white beans, rinsed
Heat oil in a Dutch oven over medium-high heat. Add pork, sprinkle with salt & cook, stirring once or twice, until no longer pink on the outside, about 2 minutes. Transfer to a plate with tongs, leaving juices in the pot. Add onion to the pot & cook, stirring often, until just beginning to brown, 2 to 3 minutes. Add garlic, paprika & crushed red pepper & cook, stirring constantly, until fragrant, about 30 seconds. Add wine & tomatoes, increase heat to high & stir to scrape up any browned bits. Add broth & bring to a boil. Add kale & stir just until it wilts. Reduce heat to maintain a lively simmer. Cook, stirring occasionally, until the kale is just tender, about 4 minutes. Stir in beans, the reserved pork & any accumulated juices; simmer until the beans & pork are heated through, about 2 minutes. recipe from http://www.eatingwell.com/recipes/pork_white_bean_kale_soup.html
Herb salt - a great tip shared by Lauren B. Preheat oven to 120°F (or lowest possible setting). Wash & dry your herbs. Space them out on a large sheet pan & cover with a layer of kosher salt. Then add another layer of herbs & another layer of salt. Place in oven overnight. By morning the herbs should be crisp & dry. Be sure herbs are completely dry before placing them in a blender or food processer. Blend or pulse to desired consistency. Store dried herbs in a sealed mason jar in a cabinet where no light shines. Use any herbs you like. Parsley, thyme & lemon zest make a good combo. recipe from http://food52.com/blog/8172-a-new-way-to-preserve-herbs
Have a favorite recipe? Send it in to share it with the group!
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