Making the world a little greener
The Sage Page with our spare thyme!
Say Hello to Summer!
Photo above of Lauren’s Backyard Marjoram
Next Meeting: Wednesday, June 24th@ 7:00pm at The Miniature Cottage, 410 E. Iris in Berry Hill (near 100 Oaks in Nashville) Join us for a casual potluck dinner & meeting. Hope to see you all there!
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CUMBERLAND HERB ASSOCIATION • May 2015 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
Worth a trip . . .
The Sage Page with our spare thyme!
Atlanta Botanic Gardens
The 55 foot long, curved Herb Wall is part of the Edible Garden at the Atlanta Botanic Gardens. The herbs and vegetables are used by local chefs for demonstrations in the gardens and extra produce is donated to charity. Thanks for sharing the photo & info, Lauren! Find more at: http://atlantabg.org/
Needle felting fun at the May meeting!
If you missed it, we may have time to try it again at another meeting.
C U M B E R L A N D H E R B A S S O C I AT I O N • N A S H V I L L E , T N • M AY 2 0 15 N E W S L E T T E R
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Making the world a little greener
The Sage Page
Two to Try...
with our spare thyme!
Time and money saving tips this month.
Buy It Once & Regrow It I have been composting my fruit & veggie scraps for several years & occasionally I find an odd plant or two growing in the mix. But lately I’ve seen a lot of posts online about regrowing veggies from kitchen scraps. So the last time I bought celery & Romaine lettuce, I cut off the tops & popped the stems into my garden. They’re growing pretty quickly...so far, so good! YOU CAN REGROW: LETTUCE GINGER CELERY PINEAPPLE GARLIC CARROTS SCALLIONS BASIL LEMONGRASS BEETS ONIONS BOK CHOY CABBAGE AVOCADOS Read more at http://www.buzzfeed.com/arielknutson/vegetables-that-magically-regrow-themselves#.tck0gayM7
Crock Pot Lasagna This recipe is easy to adapt to what you have on hand or just prefer. I substituted Italian sausage for the ground beef & added a layer of sauteed vegetables - zucchini, mushrooms and kale. It turned out great! Ingredients 1 lb lean ground beef 1 onion, chopped 2 garlic cloves, smashed 1 (28oz) can tomato sauce
1 (6oz) can tomato paste 1 1⁄2 teaspoons salt 1 teaspoon dried oregano 12 oz lasagna noodles, uncooked
1⁄2 cup grated parmesan or asiago cheese 16oz shredded mozzarella cheese 12oz ricotta cheese
Directions: Brown ground beef, onion and garlic in a frying pan. Add tomato sauce, tomato paste, salt & oregano cooking until the mixture’s warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit). Top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours. Recipe from: http://www.food.com/recipe/crock-pot-lasagna-21706
C U M B E R L A N D H E R B A S S O C I AT I O N • N A S H V I L L E , T N • M AY 2 0 15 N E W S L E T T E R
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