Making the world a little greener
The Sage Page with our spare thyme!
Did you hear?
Hats off to you! Our display garden was awarded the Horticultural Association of Tennessee Award for best use of plant materials (HAT award).
Thanks everyone for your hard work & creativity! Our next meeting is at the normal time & place.
Wednesday, March 26th @ 7:00pm @ The Miniature Cottage, 410 E. Iris in Berry Hill (near 100 Oaks in Nashville)
Time to just relax, enjoy some good food & recap this year’s Lawn & Garden Show. If you have some seed catalogues to share or seeds to swap, go ahead & bring them to this month’s meeting.
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CUMBERLAND HERB ASSOCIATION • March 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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Need a little INSPIRATION?
Making the world a little greener
The Sage Page with our spare thyme!
These inspiring garden photos are from Lauren B. She’s invited us to meet at her house this May to see her gardens & make herb salts. Hope to see you there!
Saturday May 3rd @ 10:30am If you haven’t already responded to Lauren’s email, please let her know if you can attend by emailing lbrisky@comcast.net Thanks for sharing your garden photos, Lauren!
Spring is almost here! Find your inspiration... I don’t know about you, but this cold winter wiped out many of my outdoor plants. On the bright side, I have lots of room to plant new things this year! Spring always puts me in the mood for projects. This year I have to replace my crumbling asphalt driveway. I’m excited about making some changes...still in the planning stages, but I think my spring will include learning to use a jackhammer! Do you have some interesting projects in the works this year? Let me know what you have planned & I’ll share it with the group. I love before & after pictures! If you're still looking for inspiration, here are a few local places where you might find it.
Cheekwood
5911 Old Hickory Blvd. 37015
This spring you can see an outdoor exhibit by the artist Patrick Dougherty titled Stickworks; attend Southeast Regional Daffodil Show on March 22 - 23, or shop the Native Plant Sale on April 5th.
This metro park is located near Joelton, TN. It’s a beautiful wooded natural area with hiking trails. How about a guided wildflower hike for inspiration? There’s one scheduled on Friday, March 28th @ 10am.
www.cheekwood.org
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Beaman Park
1200 Forrest Park Dr., Nashville
www.beamanpark.org
Bison Meadows
Tyne Blvd @ Hillsboro Pk.
www.cityofforesthills.com/bison_meadow.html
Visit this 2½-acre park located on a terminal branch of the Natchez Trace in Forest Hills, TN to see native wildflowers, natural grasses & arborvitae sculpted into the shape of bison.
Recipes for March Two bright lemony dishes with a twist...anise seed!
Making the world a little greener
The Sage Page with our spare thyme!
Beer-Braised Chicken Stew with Fava Beans & Peas 1/2 tsp cayenne pepper 1/4 cup fresh lemon juice 1/2 cup olive oil 8 skinless chicken thighs 2 tbsp anise seeds 4 garlic cloves, coarsely chopped 1/2 tsp loosely packed saffron threads 2 tsp sweet paprika 1/2 cup fresh peas, (English peas) 1 cup shelled fava beans
2 tbsp unsalted butter 1 lb button mushrooms, halved 8 scallions, thinly sliced 2 thyme sprigs 1 tbsp all-purpose flour One 12-ounce bottle Belgian beer 1/2 cup heavy cream 1/4 cup coarsely chopped flat-leaf parsley Salt & pepper to taste
Marinade: toast the anise seeds over moderate heat in a small skillet until fragrant, about 3 minutes. Cool & crush with the side of a knife. In a mini food processor, combine the toasted anise seeds with the chopped garlic, saffron, paprika & cayenne. Add the lemon juice & puree. Transfer the mixture to a large bowl & stir in 1/2 cup of the olive oil. Add the chicken thighs & turn to coat with the marinade. Refrigerate for 1 hour. Meanwhile, bring a medium saucepan of water to a boil. Add salt and the fava beans and cook for 1 minute; remove from water & let cool slightly. Add the peas to the boiling water, cook until tender, 5 to 6 minutes; drain. Peel the fava beans and add to the peas. Remove the chicken thighs from the marinade, season with salt and black pepper & cook over moderately high heat, turning occasionally, until browned, about 10 minutes. Transfer the chicken thighs to a platter. Heat the butter until melted, add the halved mushrooms, sliced scallions & thyme & cook over moderate heat, stirring occasionally, until any liquid has evaporated & the mushrooms are browned, about 8 minutes. Sprinkle the flour over the mushrooms and cook, stirring, for 1 minute. Slowly stir in the beer, bring to a boil, scraping up any browned bits on the bottom of the casserole. Return the chicken thighs to the casserole, season with salt & black pepper, cover & simmer over low heat until the chicken is tender and cooked through, about 25 minutes. Add the cream, fava beans & peas, cook uncovered at moderate temp until the sauce has reduced slightly, about 5 minutes. Discard the thyme sprigs. Serve the chicken stew in shallow soup bowls, sprinkled with the parsley. recipe from http://www.foodandwine.com/recipes/beer-braised-chicken-stew-with-fava-beans-and-peas
Lemon Seed Cake cake: 2/3 cup unsalted butter 1 cup sugar 1/2 tsp kosher salt 1 1/4 cups all-purpose flour 2 tsps baking powder
2 large egg yolks 3 large eggs 5 1/2 tbsps milk (room temperature) 1 1/2 lemon zest 1 1/2 tbsps poppy seeds 2 tsps anise seed
glaze: 2 cups fresh lemon/lime juice 3/4 cup sugar
Preheat oven to 350°F. Grease a loaf pan. Sift flour & baking powder, set aside. In a stand mixer cream butter until fluffy. Add sugar & salt & continue mixing, adding lemon zest, poppy & anise seeds next. Combine eggs & yolks in a small bowl. With mixer on medium-high, add egg mixture in three additions. Turn mixer down to the lowest setting & alternate between adding the dry ingredients and the room temp milk (start & end with dry). Mix until smooth. Spoon batter into prepared pan & bake on middle rack of oven for 30-45 minutes. Cool & gently turn out of baking tin. For the Glaze: Boil juice and sugar in non-reactive saucepan until reduced by half & feels sticky like honey. Reserve at room temperature. recipe from http://www.yummly.com/recipe/external/Lemon-Seed-Cake-Serious-Eats-55236
Have a favorite lemon recipe? Send it in for the newsletter! 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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