Making the world a little greener
The Sage Page with our spare thyme!
July’s meeting is bright & early at Richard’s farm in Fairview!
We’ll meet early to beat the heat! Sunday, July 20th @ 8:00am @ Richard’s Farm: 1507 Fairview Blvd. (Hwy 100), Fairview, TN 37062
No Wednesday night meeting in July! Instead of our 4th Wednesday meeting at the Miniature Cottage, we’ll be meeting at Richard’s farm in Fairview on Sunday, July 20th @ 8:00am. There should be tomatoes & other veggies ready to be picked. There might also still be some blackberries on the vines. Please bring a dish to share & a chair for a potluck picnic. Also don’t forget your bags or containers for your veggies, bug spray, sunscreen & plenty of water! Thanks for inviting us back, Richard!
CHA
CUMBERLAND HERB ASSOCIATION • July 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
What’s old
The Sage Page with our spare thyme!
is new again! Check out these great etched glass projects from last month’s meeting. Did you miss it? We had fun creating designs on our glass objects - from recycled wine bottles to elegant wine glasses. I think we all learned a few tips along the way, too.
Thanks for the photos, Michelle!
Keep these tips in mind if you try etching again at home: • Electrical tape makes a cleaner edge than painter’s tape • If making your own template from contact paper, use a neutral color or one without a distracting design • Leave the etching cream on at least 30 minutes • Instead of rinsing the etching cream down the drain, carefully remove it with a popsicle stick & put it back in the original container to reuse it.
More amazing container gardens! Lauren B. sent me these pictures of her fabulous container gardens. So creative! Thanks for sharing, Lauren!
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July’s tips & recipes
Making the world a little greener
The Sage Page
Quick meals....more time to garden!
with our spare thyme!
Grown-up Grilled Cheese 4oz cream cheese (1/2 a block) 1 cup shredded mozarella cheese 1/8 cup minced onion 1 clove minced garlic
3 slices Canadian bacon Small bunch of raw kale (large handful) Sliced Sourdough bread Butter
This is my recipe for a super simple but yummy grilled cheese sandwich. You can customize it by adding any veggies or meats you like or by changing up the cheeses. Chop the Canadian bacon into small pieces. Remove & discard stems from kale & julienne the leaves. Add the Canadian bacon, kale, cream cheese, mozarella, onion & garlic to a food processor & pulse to create your cheese spread. You can also mix by hand, but the food processor makes it much easier. Make a sandwich with the sourdough bread & cheese spread, butter the outside of both bread slices & grill in a pan. A George Forman grill also works perfectly for this sandwich. You can store any extra cheese spread for several days in the fridge or even freeze it. The number of sandwiches depends on the size of your bread - any type of bread will work, but sourdough adds great texture & flavor.
Dark Chocolate Zucchini Brownies 2 cups chopped raw zucchini 1/4 cup vegetable oil or melted butter 2 eggs 1 cup sugar (white, brown or combo of both) 1 teaspoon vanilla extract
1 1/2 cups whole wheat flour 1/2 cup unsweetened cocoa powder 1 1/4 teaspoons baking soda 1 teaspoon salt 1 cup dark chocolate chips, divided
Preheat oven to 350 degrees & grease or line a 9x13 pan. In a blender or food processor, puree the zucchini, oil, eggs, sugar, vanilla & 1/2 cup chocolate chips. Set aside. In a large bowl, whisk together the flour, cocoa, salt & baking soda. Combine pureed wet ingredients, remaining chocolate chips & dry ingredients. Stir until combined. Pour batter into the pan, spread evenly & bake for 25-30 minutes until toothpick comes out slightly sticky or with a few moist crumbs. Remove from oven & place on cooling rack. Cool for 20-25 minutes. original recipe from https://www.verybestbaking.com/recipes/144847/Whole-Wheat-Dark-Chocolate-Zucchini-Brownies/detail.aspx
Classic Pesto Variation - Sage & Pecan Pesto 3 large handfuls sage leaves, stems removed, washed and dried 3/4 cup unsalted pecans (roughly chopped) 1/3 cup chopped fresh garlic
1 tsp. salt 1/2 cup olive oil 2 cups coarsely grated parmesan cheese (or more)
Snip sage leaves from stems with kitchen shears & place leaves in salad spinner. Wash & spin dry (or wash in sink & dry with paper towels.) Put sage in food processor & pulse until it’s finely chopped. Add garlic, pecans, salt & parmesan to food processor & pulse until mixture is well combined but not completely pureed. Continue to pulse as you gradually add the olive oil. Sage is a strong herb, so taste the pesto and see if you want to add more cheese/nuts/garlic to balance the flavors. If desired, freeze in ice cube trays or small containers. Will keep in the fridge for at least a week, or for months in the freezer. recipe from http://www.kalynskitchen.com/2007/07/spinach-and-basil-pesto-recipe-and-lots.html
Don’t forget to send in your recipes & tips to share with the group!
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