Author: jamesrebar

The Sage Thymes, Jan 1999

Volume 7, Issue 5, January 1999

The Black Swamp Herb Socity, with Gardens at the Wood County Historical Center

Weather Policy

The new system of declaring weather emergencies at level 1, 2 or 3 has caused some confusion among local governments and individual drivers. However, it can work to our advantage. A number of times over the last few years bad weather has led to cancellations of meetings and frantic times on the telephone. Let’s keep it simple. Any declaration of weather emergency in Wood County that has a number attached to it automatically cancels any scheduled meeting. We know when to be wimps!

Old Friend

Received a note and a check from former member Marion Weaver. She and her husband have retired to Florida. She is learning to garden in a new climate and apparantly gets to dabble in the dirt all year round. She misses us and the newsletter and is now back on our mailing list.

Olde Home Christmas

Many thanks to Christmas Cochairs Angela Bair and Jeanne Turner. Thanks to members who toiled during the work shops and at home to provide goods. All shifts were covered and again thanks to the membership. The final auditing is not complete but we are assured of clearing over $1500. It is likely that we will participate again next year so start looking for, writing down and clipping ideas. The little trees still seem to be a big favorite.

The Historical Society is looking at ways to add a bit more oomph to the displays and so increase attendance. Our goods seemed to match the nature and size of the attendees and we can always adjust to changing expectations. Stay tuned.

Next meeting – January 25, 1999

Doors open at 6 PM for “Brown baggers.” Meeting at 7 pm. Special guest is Dr. Lori Wilmarth-Dunn of “Lifepaths.” We will start garden planning in earnest.

Will have program booklets available. After that we mail!
Hostesses: Jeanne Turner, Angela Bair.

Cooking With Herbs

Banana Flaxseed Bread

Makes 1 loaf (20 slices)

1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup milled flaxseed
3/4 cup sugar
1 teaspoon baking powder
1/2/ teaspoon baking soda
1/2 teaspoon salt (optional)
2 eggs
1/3 cup canola oil
1 cup mashed bananas (2 or 3 ripe)

  1. Mix ingredients flour through salt in a bowl.
  2. In a separate large boil beat together eggs and oil.
  3. Add dry ingredients and mashed banana alternately to the egg and oil mixture, stirring just until dry ingredients are moistened.
  4. Pour into a greased 9 inch by 5 inch loaf pan.
  5. Bake at 350 degrees for 55-60 minutes.

1 slice: Cal. 145; Protein 3 grams; Fat 8 grams; Fiber 2 grams; Sodium 94 mg.

Flaxseed breakfast

Two servings

1 orange thinly sliced crosswise and pulled into bite sized pieces
1 banana thinly sliced
1 kiwi peeled and thinly sliced
1/2 cup yogurt plain or with fruit
2 tablespoons milled flax seed

  1. Divide fruit between two bowls
  2. Top with yogurt
  3. Sprinkle with flax seed

Serving: Cal. 204; Protein 5.6 grams; Fat 4 grams; Fiber 7 grams; Sodium 35 mg.

Flaxseed Bread

2 loaves (40 slices)
1 tablespoon active dry yeast
1 cup warm water
1/4 cup molasses
1 teaspoon salt
2 tablespoons canola oil
3/4 cup milk
2 1/2 cups all-purpose flour
2 1/ 2 cups whole wheat flour
1/3 cup flaxseed
1 egg yolk
one tablespoon milk
1 tablespoon flaxseed

  1. In a large bowl combine yeast and warm water, stirring gently until dissolved.
  2. Add molasses, salt, oil and milk; sir to blend.
  3. In a separate bowl, mix the flours and flaxseed.
  4. Add flour mixture gradually to the liquid ingredients and stir until blended.
  5. Knead the dough 8 to 10 minutes on a lightly floured surface until elastic.
  6. Place dough in an oiled bowl, cover and let rise for 1 1/4 hours, or until doubled.
  7. Punch down the dough and divide into two portions. Shape each portion into a smooth ball. Cover and let rest 10 minutes.
  8. Place each portion, shaped into a loaf, into an oiled 8 1/2 X 4 1/2 loaf pan and let rise for about 1 hour or until doubled in bulk.
  9. In a small bowl, beat the egg yolk with 1 tablespoon milk. Gently brush the mixture on the tops of the loaves. Sprinkle each loaf with 1/2 tablespoon of flaxseed.
    Bake in a preheated 350 degree oven for 40 to 45 minutes. Turn the loaves onto a rack and cool for 1 hour.

Per slice: Cal. 76; Protein 2.5; Fat 6.4 grams; fiber 1.5 grams; sodium 62 mg.

Upcoming Events

Monday, January 25th 7pm @ Wood County Historical Society Black Swamp Herb Society Thursday, January 28, @ Cleveland Botanical Gardens all day workshop Good Foundations Call Valerie (419-878-9336) if interested in car pooling. ($99)

Friday, February 19 @ Otsego park 9-4 workshop Teaching About Nature (Sandy Hayden, Frances Brent and Karen Wallack are signed up. Consider joining us. Call Frances 353-5058 ($25)

Tuesday, February 23 @ Kitchen Tools & Skills 26597 N. Dixie Highway, Perrysburg Unusual Culinary Gardens with Valerie Trudeau (call 419-872-9090) ($20)

Sunday, February 28 @ Wintergarden Rotary Nature Center 2:30-4:30 Nature Narrates Lullaby of the Leaves A discussion with listening and performance examples investigating the influence of nature on the composer and music performer. Presentation by Eric Wallack

Odds and ends

During these dreary winter months when a recipe calls for fresh herbs check out the stores. Am amazed at the packaging and variety of fresh herbs available even during the prolonged ice storms. If we don’t buy the herbs, stores will stop carrying them! Horrors!

The pharmacological watchdogs are taking note of popular herbal supplements on the market, and this can be to our benefit. Be careful if you are taking cardiac medication, diuretics or psychotherapeutic medications. If you have a specific concern, call Frances.

January isn’t really so bad. This is the month of the garden catalogues, this is the time we start building unrealistic expectations about our gardens, this is the time we become giddy with colors and possibilities as we turn the pages drinking in the profusion and falling once again for the seductive prose of the garden writers. Thank heavens gardeners are eternal suckers and incurable optimists.

Volunteer Spotlight: Ruth Steele

The following article appeared in The Oak Leaf, the program guide for the Wood County Park District, Vol. VIII, Issue 4, October/November/December 2012

It is reprinted here with permission from the Wood County Park District.

VOLUNTEER SPOTLIGHT

Volunteering, doing something you love already, can give purpose because it becomes an outlet that enriches others, but ends up coming back to you in manifold ways you’d never guess until you decide to give of yourself.

Ruth Steele

This month, the Wood County Park District Volunteer Program would like to shine the spotlight on Ruth Steele of Weston, Ohio. Ruth began donating

Ruth Steele in the Fragrance Garden at the Wood County Historical Center and Museum

her time and talents with the Wood County Park District/Wood County Historical Museum in 1996.

The Herb Garden at the Wood County Historical Center was created in 1992 by the Black Swamp Herb Society led by Jean Gamble. The garden originally included an area for medicinal, culinary, fragrant and everlasting plantings in a formal setting. It has grown to include a children’s, butterfly and grandmother’s gardens as well as several roses. The Herb Garden is frequently used for picnics, meetings and weddings.

A retiree from Century Marketing, Ruth is now President of the Black Swamp Herb Society and is also a Wood County Master Gardener. In addition to volunteering at the Herb Garden, Ruth has also helped in our greenhouse as well as special events. She is an active volunteer at the Wood County Historical Museum helping with teas and Christmas tours. Additionally, Ruth teaches Sunday School at Grace Brethren Church.

When asked what advice she would give someone considering volunteering for the Park District, Ruth stated “Our Wood County Parks are so varied in their beauty and atmosphere, it is fun to find out where you fit, to take part in nourishing them, and reaping the rewards… You will be surprised how you are drawn in by the friends you make while you’re kneeling on the grass working in the soil…”

The WCPD would like to express our appreciation to Ruth Steele and the Black Swamp Herb Society for their hard work and dedication.

Sowing the seeds of history

Women keep gardens growing at county museum y Stepha Poulin

(This article appeared in the Sentinel-Tribune Home & Garden 2019 magazine, April 2019. It is reprinted here with permission of the Sentinel-Tribune.

Special to the Sentinel-Tribune

Jean Gamble donates much of her time to the garden at the Wood County Historical Center and Museum. She h, create the original for the garden and has experienced its beauty during 26 years of volunteer work.

In 1993, Gamble and fellow members of the Black Swamp Herb Society decided to propose a garden at the museum. The group decided to enhance a small garden next to the Pestilence (Pest) House, a former living space for men with communicable diseases.

Dorothy Golden (from left), Linda Bates, Sandy Dewyer, Jean Gamble and Ruth Steele can be found almost every Thursday during growing season in the gardens at the Wood County Historical Center and Museum.

Gamble said the original plans for the garden were the group’s “own design.”

“We’re just trying to keep the garden open to the public. It’s a great place to meditate, picnic and enjoy the fragrance of herbs.”

Jean Gamble, Volunteer for Wood County Historical Center and Museum

“We thought they had an herb garden by the pest and we wanted a garden for people to learn about herbs,” Gamble said. “We thought the best way for people to learn about herbs was to have a garden.”

The herb-enthusiasts started polling the community. and most people seemed to support the idea of the garden. Residents and businesses donated money and supplies. The group also worked with the museum to acquire supplies for the garden.

“At the start. people were good to us. But some people thought we were going to be growing marijuana,” Gamble said with laugh.

Any Concerns were short-lived. Once the gardeners had enough supplies, they put their hands in the dirt.

Jean Gamble (center) has volunteered in the Wood County Historical Center and Museum garden for 26 years.

A year late, the museum held a ribbon-cutting ceremony and dedicated the garden to the public. The American Herb Society visited the garden and was surprised with how excellent the garden looked in such a short amount of time, Gamble said.

At one point, the volunteers sold handmade items, such as dried flowers and potpourri, crafted with materials from the gardens. “We became our own best customers when we sold things in the museum gift shop,” so they decided to halt sales, Gamble said.

Dorothy Golden volunteers her time gardening at the Wood County Historical Museum.

Gamble said the garden has gone through many changes since its beginnings. Members of the Black Swamp Herb Society have grown older over the years, so most of the original volunteers aren’t working in the garden anymore.

Yet Gamble still finds pleasure in working there.

Although she has stepped down from her position as garden chair, she still plays a pivotal role in the garden, assisting garden chair Ruth Steele.

“I’m Ruth’s right-hand man,” she said. “It’s been a hobby; I’m not a master gardener, but I know a lot about plants and spent time with the earth. I know what the plants need.”

Nothing lasts forever, but I hope the garden lasts.

Jean Gamble, Volunteer for Wood County Historical Center and Museum

Gamble currently manages the Medicinal Garden and tends the rose bushes. Her sister, Dorothy Golden, manages the Culinary Garden.

If the weather permits, the sisters and other volunteers head out to the garden in early spring to prune leaves, divide perennials, add compost to soil and check plants for diseases.

“We have a lot of chores in the spring,” Gamble said.

During growing season, more intensive work begins. But thanks to a new sprinkler system, the volunteers have a little less labor to complete when they tend to the garden, usually on Thursday afternoons.

They work against nature itself to help the plants survive. Last year, heavy rains packed down the clay soil, lowering its oxygenation. Volunteers had to rotate the soil so the plants would survive.

“We try very hard to please the plants, but sometimes they don’t please us,” Gamble said.

The garden has always been home to an abundance of herbs, such as basil, lemongrass, rosemary and tarragon, found in the Culinary Garden. Lavender and germander hedges divide sections of the garden.

But sections of the garden have changed through the years. The Children’s Garden was removed and replaced with the Grandmother’s Garden. There was a native garden, “but that didn’t last,” Gamble said.

“There was a time I was there all day until dark,” she said. “We’re just trying to keep the garden open to the public. It’s a great place to meditate, picnic and enjoy the fragrance of the herbs.”

Gamble hopes new visitors and volunteers can experience the garden’s beauty. Some volunteer work isn’t very physically demanding, so nearly anyone can help.

“Nothing lasts forever, but I hope the garden lasts,” Gamble said.