Making the world a little greener
Happy ! n e e w o l l Ha
The Sage Page with our spare thyme!
Thyme to get SPOOKY! Or silly, or just stuffed with candy...
that’s the great thing about Halloween, it’s an anything goes kind of holiday. Here are a few easy ideas for inexpensive but cute Halloween decorations - there’s still time before Saturday!
2 www.prettymyparty.com 1 Use spray paint on old vases to
make them look like candy corn.
www.reignmag.com
Hate carving? Use thumbtacks to make fun designs like this spiderweb.
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www.brightsettings.com
Spray paint branches & add to a tall vase with colorful Halloween candies.
Don’t miss the October meeting - we’ll be planning this year’s holiday party!
Join us Wednesday, October 28th @ 7pm
at The Miniature Cottage, 410 E. Iris in Berry Hill (near 100 Oaks in Nashville) Put your party planning skills to work & join us as we decide how to celebrate another great year with CHA. All ideas are welcome! And as always, bring a dish for a casual potluck dinner.
CHA
CUMBERLAND HERB ASSOCIATION • Sept/Oct 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
The Sage Page
Oh my gourd....
with our spare thyme!
It’s Fall Y’all!
Time for cooler weather, harvesting the last of the summer crops & getting ready for winter...yes, we have to have winter!
Fall gardening tips: Pot perennial herbs to bring indoors • Dig perennial herbs now - chives, parsley, thyme, oregano, etc • Choose pots slightly larger than root ball & lightweight potting mix • Keep pots outdoors for a couple of weeks to let the plants adjust • Bring pots in before the first frost - a cool, slightly humid place is best • Keep them in a sunny or fluorescent lit spot & avoid over watering
Gourds Galore!
A staple for fall decorating, the number of varieties has soared in recent years. Learn more:
http://www.npr.org/sections/thesalt/ 2015/10/04/445258910/good-gourd -whats-with-all-the-weird-lookingsquash?utm_source=newsletter &utm_medium=email&utm_ content=digs into the world &utm_campaign=Conn Choosing & planting spring-blooming bulbs ect March 6, 2015 • Bigger bulbs generate a bigger flower display but are more expensive • Smaller bulbs can be less expensive & used to fill a larger space - save the larger ones for up-close or featured spots • Plant spring-blooming bulbs when soil temperatures reach the 50-degree Fahrenheit range (planting too early may lead to early sprouting) • Store bulbs in a cool, dry place until you can plant them Extra tip: Take cuttings from large (don’t store them near apples which emit ethylene gas that may rot bulbs) learn more at: http://www.garden.org/regional/report/arch/reminders/4564
herbs like pineapple sage & root new plants for next spring.
To rake or not... leave the leaves this fall? RAKING PROS: • Keeps lawn neat & tidy • Helps grass grow • Prevents falls in wet areas where leaves are slippery • Provides free mulch for garden beds
RAKING CONS: • Leaf litter shelters many beneficial insects such as ladybugs, salamanders, toads & other predators of pests • Decaying leaves provide nutrients to the soil
Best of both worlds: Mulching is a great alternative to raking. It allows sunlight to reach your lawn & also provides nutrients from the leaves which break down much faster when chopped into smaller pieces. Using a mower with a collection bag will allow you to add mulched leaves to compost or flower beds. Letting leaves stay where they fall in shady areas or adding a thick layer of leaves to beds can help protect perennials from harsh winter temps & save you money on mulch, too. learn more at: http://www.finegardening.com/improve-your-soil-raking-less 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 • S E P T/ O C T 2 0 15 N E W S L E T T E R
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Thyme to cook...
Making the world a little greener
The Sage Page with our spare thyme!
No time for crafts or recipes lately, but thanks to Lauren & Lynne for sharing these recipes! Let me know if you try them!
Lynne’s Ooey Gooey Lemon Blueberry Cake Ingredients Cake 1 16.25 oz. box lemon cake mix 1 egg zest and juice of 1 lemon 6 tablespoons butter, melted
This was yummy - great for a crowd, too!
Filling 1 8 oz. package cream cheese softened 2 eggs 1 teaspoon vanilla 1 16 oz. box confectionary sugar
1/2 cup butter (room temperature) juice and zest of 1 lemon 1 pint blueberries
Directions: Combine cake mix, egg, zest, juice and butter in an electric mixer. Pat into a lightly greased 9 x 13 x 2 pan. Rinse blueberries and spread over crust in a single layer. Next, using an electric mixer, beat cream cheese & butter until smooth, add eggs, lemon juice, zest & vanilla. Dump in confectionary sugar & beat well. Mix well. Pour onto cake mixture & spread evenly. Bake at 350* for 60 minutes. It should be a little gooey in the center. Cool completely & cut into squares. Yield: 16 bars
Butter-Stewed Radishes
Ingredients 1 ½ pounds red radishes Salt & pepper 6 tablespoons butter (3/4 stick) 3 tbs chopped dill (or parsley)
Directions Trim radishes & cut in half from top to bottom. Clean thoroughly & soak in cold water. Bring radishes with butter, 1 cup water, salt & pepper to boil in a wide skillet. Cover & reduce to a brisk simmer. Cook until tender (about 5 minutes) Remove lid & boil off most of the liquid. Sprinkle with dill.
http://cooking.nytimes.com/recipes/1017310-butter-stewed-radishes
Spaghetti Squash Bites
Looks like a great appetizer for upcoming holiday parties...definitely will try this one soon!
Ingredients 1 spaghetti squash, seeded and halved 2 tablespoons olive oil 1 small onion, finely chopped 2 medium cloves garlic, finely chopped
8 ounces cream cheese, cut into ½ inch chunks 2 large eggs 1 tablespoon finely chopped fresh sage freshly ground black pepper to taste
Directions Preheat oven to 400 degrees. Line baking pan with aluminum foil or parchment paper. Cut the squash in half, lengthwise & scoop the seeds. Place the halves, flesh side down, on the pan & bake for about an hour (until tender). Let squash cool enough to handle, then scoop the flesh into a large bowl. While squash is baking, saute onion & garlic on low-medium heat 1-2 minutes until softened. Add the mix to the squash. Also add cream cheese chunks & mix with a wooden spoon. Add the eggs & stir until thoroughly incorporated. Mix in the sage, salt & pepper. Spray 2 24-piece mini-muffin pans with cooking spray. Spoon equal amounts of the squash mixture into each of the hollows. Bake for 30 minutes or until the squash muffins are lightly browned. http://www.joyofkosher.com/recipes/spaghetti-squash-bites/ 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 • S E P T/ O C T 2 0 15 N E W S L E T T E R
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