Making the world a little greener
The Sage Page with our spare thyme!
Fall is here! Temperatures are dropping, leaves are changing & pumpkins are everywhere! October craft to try: Power Drill Pumpkin Carving Halloween's right around the corner. You still have time to try this project! This easy tutorial for using a drill to carve pumpkins is from thegardenglove.com. It’s a cute variation on a jack-o'-lantern. You could get really creative with your patterns. Carved pumpkins in four simple steps: 1 - Mark a pattern onto your pumpkin using a marker. 2 - Drill holes straight into your pumpkin following the pattern. 3 - Cut an opening in the top or bottom of your pumpkin & scoop out the seeds. 4 - Add a light source - glowsticks, candles, miniature lights, etc. Helpful tips: use painter’s tape, stencils, etc. to make your pattern; have a friend hold your pumpkin still when you’re drilling; use various sized bits to make large and small holes. t Nexing: t Mee
Wednesday, October 22nd@ 7:00pm
@ The Miniature Cottage, 410 E. Iris in Berry Hill (near 100 Oaks in Nashville) We’re back to our regular 4th Wednesday meeting at the Miniature Cottage this month. We’ll be brainstorming ideas for garden & craft items to sell in our vendor booth at the lawn & garden show. Also please bring a dish to share for a potluck dinner.
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CUMBERLAND HERB ASSOCIATION • October 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
Project update...
The Sage Page with our spare thyme!
Our fabric & cement planters are a success! In case you missed last month’s meeting, the group gathered at Jean’s house to make fabric & cement planters. As you can see from the pictures, we ended up with several successful containers of all shapes & sizes. It was a messy process, but I enjoyed it! Hopefully everyone else had fun, too! We learned some good tips for next time about which fabrics work best, and how much cement to use. Some of the smaller ones can be planted & sold in our vendor booth at next year’s lawn & garden show. The larger ones will make a nice addition to our display garden! Thanks to all the members who participated, and special thanks to Jean for hosting us!
Update your containers for fall & winter with Cold Hardy Ornamentals Ornamental kale and cabbages are becoming more popular and easier to find in local garden centers. They are members of the brassica http://blog.cheerfu lnest.com/projec oleracea family that includes edible varieties t-patio/ of cabbage, kale, broccoli and cauliflower. Technically the ornamental varieties are also edible but not very tender or tasty. They make great additions to your fall and winter outdoor containers because the cold weather brings out the beautiful colors in their foliage. Most are cold hardy enough to survive our Nashville winters. They need full sun, well-draining soil, and frequent fertilization. Try adding them along with pansies or small evergreens to add texture and color. 2
October’s recipes
Making the world a little greener
The Sage Page
Great recipes for fall fruits & veggies
with our spare thyme!
Chickpea, Potato, Kale, Squash Curry On Quinoa 1 small butternut squash, quartered 5 scallions chopped, green & white parts separated 4 tbsp ginger peeled and grated 3/4 head of garlic, peeled and grated 2 tsp cumin seeds 1 tbsp coriander seeds
1 tbsp turmeric 4 tbsp curry powder 3 tbsp chili paste 2 tsp salt 1 lime, zested and juiced 1 big tomato, diced 1 can coconut milk
1 can chickpeas, drained/rinsed 6 red potatoes, diced 1 bunch kale chopped 1/4 c. nutritional yeast - optional 1 c. water a big handful of cilantro chopped
Preheat oven to 400. Bake butternut squash with a bit of oil for 30 minutes until mushy. Heat oil in a big pot and put in ALL the spices. Toss in the ginger and garlic to spice oil mix after a few minutes with the white parts of the scallions. Add tomatoes, stir in potatoes and chickpeas and cook for a minute or two. Add water, kale, nutritional yeast. Put lid on & simmer for 20 minutes until the potatoes are almost cooked. Add coconut milk. Add baked butternut squash. Cook until potatoes are done, add lime juice and zest. Garnish with cilantro and green parts of the scallion. Serve over cooked quinoa. Recipe from http://goeatafood.com/2012/05/30/chickpea-potato-kale-squash-curry-on-quinoa-5/
Butternut Squash Risotto 1 tablespoon butter 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks Coarse salt and ground pepper 1 cup Arborio rice
1/2 cup dry white wine 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated 1/3 cup grated Parmesan cheese, plus more for garnish 1 tablespoon chopped fresh sage, plus more for garnish
In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt & pepper. Cook, stirring often, until edges soften, 6 to 8 minutes. Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes. Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total. Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired. Recipe from http://www.marthastewart.com/338749/butternut-squash-risotto
Caramel Apple Shortbread Crumble Bars 3 C. Flour 3/4 C. Powdered Sugar 1 1/2 C. (3 sticks)Butter, softened 3 very large Granny Smith Apples, cored, peeled, and sliced (1/8" thickness)
1 1/2 C. Sugar 1/3 C. Water 3/4 C. Heavy Cream 2 T. Butter 1 t. Coarse Salt
Preheat oven to 350 degrees. Line a 9x13 pan with parchment paper. Make the shortbread: Mix together flour & powdered sugar, add butter in large cubes & mix until it forms a dough. Do not overmix. Put 2/3 of the dough into the parchment lined baking dish, pat firmly to an even thickness. Reserve the rest for the crumble. Bake for 20 minutes. Make the caramel apple filling: Add water & sugar to a large saute or saucepan over medium heat until sugar is completely dissolved. Boil mixture over high heat until sugar has caramelized. Add apples to the caramel & stir constantly. Cook apples on high heat for about 3-4 minutes, or until the caramel is thick again. Add cream, butter & salt to the pan, stirring constantly. Once the mixture is glossy and smooth, remove from heat. Pour caramel apples over top of the baked crust. Crumble the remaining dough evenly over the top. Bake for 15 minutes, or until caramel is bubbly and the crumble is lightly golden brown. Let cool for at least 1 hour before cutting so that the caramel will firmly set up. Serve cold. Makes 12 large bars Recipe from http://thekitchenmccabe.com/2014/09/11/caramel-apple-shortbread-crumble-bars/
Your recipes & tips are always appreciated!
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