Making the world a little greener
The Sage Page with our spare thyme!
September’s Meeting:
Making Cloth & Cement Planters I found a detailed list of ingredients & materials we’ll need from a nursery in Florida called HydroPro Sales, Inc. They also had instructions & a recipe. I’ll attach those in a separate pdf with the newsletter. Be sure to wear old clothes & shoes. This process seems messier than making hypertufas, so be prepared to get dirty! From what I’ve read, really thin fabric might not hold its shape, but we can try a variety - if you think it might work, bring it!
What we’ll need: • Kitchen style gloves with long cuffs • Dust Mask • Portland Cement (NOT concrete) • Perlite • Peat Moss • Large Mixing Container (wheelbarrow or rubbermaid container) • Plastic grocery bags • Scissors
• Cloth to use for your project like an old rag, dishtowels, burlap, whatever you have on hand. • A mold tall enough to drape your cement cloth over - 5 gallon bucket, stacked nursery pots, barstool or any other tall item. • Plastic Sheeting (it’s messy!)
Hope to see everyone there! Bring a dish for a potluck brunch after we’ve finished the project.
Saturday, September 27th @ 10:00am @ Jean Flippen’s house: 3600 Franklin Pk., Nashville 37204
Directions to Jean’s house: from Franklin Rd. turn into the entrance for Woodmont Hills Family of God Church. Make an immediate left into the access road (also named Franklin Rd.) Take a right into the second driveway, just after the ranch brick house (#3700). Go all the way up the drive past the large white house & you’ll see Jean’s house. Look for the #3600 marker at the drive & maybe a sign or balloon. If you get lost, call Jean @ 319-6296. cement cloth planter image and directions: http://hydroprosales.com/create-your-own-cement-cloth-planter/
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CUMBERLAND HERB ASSOCIATION • September 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
Planning meeting recap...
The Sage Page with our spare thyme!
If you missed August’s planning meeting, here are a few ideas that we came up with for our display garden & vendor booth for the 2015 Nashville Lawn & Garden show. For the display garden: • Incorporate a keyhole garden in one end or side • Make vertical planters from pallets for a focal point in the corner For the vendor booth: • Use shelving to add more display room
The coleus & caladiums loved the shade under my deck this summer!
You still have plenty of time to submit ideas! We still need a plan for the border, possibly a water feature & some type of screening to hide the walls. Keep brainstorming & bring ideas to upcoming meetings.
Hope you all had a beautiful summer! Tea anyone?
My late blooming candy-striped zinnias...they remind me of Granny’s garden!
I recently found a neat little tea & spice shop called Stardust Tea, Spices & Beads. It’s located in a small shopping center off of Hillwood Blvd. near Charlotte Pk. (near Baskin Robbins). They even have beads & jewelry supplies. I’ve been using some of their tea & spice blends & the flavors are great! If you’re on the west side of town, check them out.
Located @ 850 Hillwood Blvd. Suite 7, Nashville TN 37209 or online @ www.stardustteaspices.com 2
September’s recipes
Making the world a little greener
The Sage Page with our spare thyme!
Chilly weather? Bring on the heat! Heat things up with these spicy dishes...
Warm Kimchi Rice Bowl with Sriracha Broccoli
For the rice: For the bowls: • 1 cup wild rice blend, dry • 1 3/4 cup water or vegetable broth • 2 tsp toasted sesame oil • 1 tbsp tamari • 1 tsp mirin • 2 green onions or scallions, finely chopped
• 1 1/2 lb broccoli crowns, chopped • 2 tbsp olive oil • 1 tbsp tamari • 1 to 2 tbsp Sriracha (depending on heat tolerance) • 2 cloves garlic, finely chopped • 1 cup kimchi of choice • 1/4 cup toasted sesame seeds
1. Bring water or broth & wild rice to a boil in a medium pot. Simmer 35 minutes or so, remove from heat, fluff with a fork & allow to stand for ten minutes. Mix in the sesame oil, tamari, mirin, and scallions. 2. While the rice cooks, roast the broccoli: Preheat oven to 425° F. Whisk together the olive oil, tamari, Sriracha & garlic. Toss broccoli pieces in marinade, spread onto baking sheet, roast for 15-20 minutes, or until crispy & browned, turning the pieces halfway through. 3. Divide rice, broccoli & kimchee into four bowls. Sprinkle each bowl with a tablespoon of sesame seeds. Recipe submitted by Lauren Brisky - thanks, Lauren!
Pickled Corn 2 small dried chiles 1 seeded thinly sliced jalapeño 1/4 thinly sliced medium red onion 2 cups corn kernels (from about 2 ears) 1/4 cup fresh cilantro leaves with tender stems 1/4 cup fresh lime juice 1/4 tsp coarsely ground black pepper
Brine: 1/2 cup white wine vinegar or apple cider vinegar 2 tsp kosher salt 1 tsp sugar 3/4 cup water
Combine first 7 ingredients in a heat proof 1-quart jar. Bring vinegar, salt, sugar, & water to a boil; pour over corn. (Add water to cover, if needed.) Seal jar. Let cool; chill. Will keep up to 1 month. Recipe submitted by Lauren Brisky - thanks, Lauren!
Spicy Oven-Fried Chicken 1 1/4 cups buttermilk 1/4 cup extra-virgin olive oil 3 tbsp hot pepper sauce 2 tbsp Dijon mustard 2 garlic cloves, minced 2 tsp salt
1/2 tsp ground black pepper 1 large onion, sliced 12 chicken pieces (breasts, thighs, drumsticks) with skin and bones 1 cup dry unseasoned bread crumbs
1/3 cup freshly grated Parmesan cheese 1/4 cup all purpose flour 2 tsp dried thyme 1/2 tsp paprika 1/2 tsp cayenne pepper 3 tbsp butter, melted
Preheat oven to 425°F. Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 tsp salt & 1/2 tsp pepper in large bowl to blend well. Add onion, then chicken & turn to coat. Cover; chill at least 3 hrs or up to 1 day, turning occasionally. Place racks on 2 large rimmed baking sheets. Whisk bread crumbs, cheese, flour, thyme, paprika, cayenne & 1 tsp salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to bread crumb mixture & turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes. Drizzle butter over chicken. Bake until crisp, golden & cooked through, about 50 minutes. Serve warm. recipe from http://www.epicurious.com/recipes/food/views/Spicy-Oven-Fried-Chicken-103512
Don’t forget to send in your recipes & tips to share with the group!
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