Making the world a little greener
The Sage Page with our spare thyme!
shooting star wildflower
Ready or not... Summer’s coming! What are you growing this year? I love the long sunny days of summer, but right now my garden is still a work in progress. Luckily it’s not too late to start some plants. For May’s meeting let’s bring our extra seeds or seedlings to swap. Maybe we can also brainstorm ideas for upcoming meetings. If you have an idea for a fun project or a group outing, jot it down & bring it to share with the group!
Back to our regular 4th Wednesday meeting this month!
Wednesday, May 28th @ 7:00pm @ The Miniature Cottage, 410 E. Iris in Berry Hill (near 100 Oaks in Nashville)
CHA
CUMBERLAND HERB ASSOCIATION • May 2014 Newsletter
Please submit news/info by the 1st week of the month to Jessica Bach: jessica_mayo@bellsouth.net or 615-891-8735.
1
Making the world a little greener
May’s trip to Lauren’s cabin
Thanks to our host Lauren for sharing her lovely home & herb salt recipes! I heard great things about the May 3rd meeting at Lauren’s cabin. I hope everyone enjoyed it & had a great day! Will we be sampling some recipes using your tasty herb salts at this month’s meeting?...hint, hint!
2
Thanks to Michelle & Lauren for submitting some great pictures for the newsletter!
The Sage Page with our spare thyme!
May’s tips & recipes
Making the world a little greener
The Sage Page with our spare thyme!
I have a little break from school this month, so I’ve been back in the mood to cook. Earlier in the year I was introduced to Middle Eastern coffee made with cardamom & I’ve been on a cardamom kick ever since! The spice is a member of the ginger family and is native to India/Asia. With a pungent lemony, minty flavor, cardamom can be used in both savory & sweet recipes. I’ve been adding it to basics like banana bread & using it to spice up my morning protein shake.
Here are a few cardamom recipes to try: Flax & cardamom banana bread 1/2 cup olive oil I cup brown sugar 2 eggs 2 tsp vanilla extract
1 1/4 cups all-purpose flour 1/2 tsp salt 3/4 tsp baking soda 2 tbsp ground flax seed
1/2 tsp cinnamon 1/2 tsp cardamom 3/4 cup mashed ripe banana (2 medium bananas)
My Mom’s famous among her friends & family for her banana bread. This is a slight variation of her recipe. Preheat oven to 350F In a large bowl, combine olive oil, brown sugar, eggs, bananas & vanilla. Mix with a hand blender on medium speed until mixture is smooth. In smaller bowl, stir together dry ingredients: flour, salt, baking soda, flax seed, cinnamon & cardamom. Gradually add dry ingredients to the banana mixture. For coffee bread, pour batter into greased 9x9x2 inch glass pyrex pan & bake for 30-35 minutes. For muffins, pour batter into greased muffin tins & bake for 20-25 minutes (or 15-20 minutes for mini muffins). Bread/muffins should be golden brown when done.
Moroccan-inspired spice rub for chicken/turkey 3 tbsp ground cardamom 3 tbsp ground ginger 2 tbsp ground turmeric
2 tbsp ground cumin 2 tbsp ground coriander 1 tbsp ground allspice
3 tbsp ground black pepper 2 tbsp cayenne 1 tsp ground cloves
Mix all ingredients in a small bowl or jar. Can be stored in an airtight container for up to two months. To use, rub chicken/turkey lightly with olive oil, then massage some spice rub into the meat. Let it marinate in the fridge & grill or bake when you’re ready. recipe from http://www.theperfectpantry.com/2008/07/ground-cardamom.html
Vanilla chai protein shake 1 scoop vanilla protein powder 4-5 ice cubes 1 tsp instant tea mix (no sugar added)
1/8 tsp ground cardamom 1/8 tsp ground cinnamon 1/8 tsp ground nutmeg
12 oz coconut milk (or substitute regular or almond milk)
Combine all ingredients in a blender & process until smooth. This is my new favorite breakfast - super simple & so many ways to make it your own!
Have a great time-saving kitchen tip or idea? Send it in & I’ll share it with the group!! 3