Month: October 2019

Volume 7, Issue 6 – February 1999

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

Programs and Planning

Dr. Lori Willmarth-Dunn, Ph.D, exercise Physiologist, Wellness Counselor and proprietor of Life Paths Journey to Wellness was the well received January speaker. The word “inspirational” is not often used within our group – but that was the operative word for Lori’s presentation.

It is not a requirement that local speakers join the Black Swamp Herb Society, but it is gratifying when they do. Some names to add to your membership booklet:

Dr. Lori Willmarth-Dunn
Bowling Green, OH 43402

Jean Ladd
Bowling Green, OH 43402

Betty Reid
Cygnet, OH 43418

Welcome to all.

If you can make it to the Annual Pot Luck, Monday, February 22 please give Kathy Hicks a call. We are such a working group, a night off is good for us all! We convene at 7 at the Wood County Historical Center. Hostesses for the evening are Wendy Vaughn and Lynn Beard.

1999 Garden Planning began with the January meeting. First priority was identifying annuals needing to be ordered, seeds needing to be ordered and known perennial replacements. Chairmen are coming up with some exciting ideas and enthusiasm is running high as we look out into the frosty nights.

“Our” very own portrait of the Herb Gardens now hangs in our meeting room, offering us thoughts of summer color.

Cooking With Herbs

From the Kitchen of Jeanne Turner

Low Fat Lemon Poundcake

1 box reduced fat Betty Crocker or Duncan Hines Yellow cake mix
1/2 cup sugar
1/3 cup vegetable oil
1/4 cup water
1 cup egg substitute e.g. Egg Beaters
2 (8 oz) containers Dannon fat free yogurt (pour off watery liquid)
3 teaspoons lemon juice
1 tablespoon poppy seeds (optional)

Combine all ingredients. Pour into greased Bundt pan. Bake at 350 degrees according to package directions. Cool for ten minutes. Turn upside down on serving plate. Best if made the day before eating.

(Served and appreciated at January meeting.)

Crab-stuffed Portobello Mushroom Burgers

2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons chopped basil
2 teaspoons chopped fresh rosemary
4 Portobello mushroom caps (4” wide) washed and stemmed.
1/2 cup mayonnaise
Juice of one lemon
2 teaspoons lemon zest
1 tablespoon butter
1/2 pound fresh lump crabmeat, diced
4 hamburg buns

In a small bowl whisk together oil, vinegar, basil, rosemary. Place with mushrooms in resealable plastic bag; close and turn to thoroughly coat mushrooms. Marinate 15 minutes.

Remove mushrooms from marinade; reserve marinade. Place mushrooms in center of cooking grate. Grill 16 minutes, turning once halfway through and brushing occasionally with reserve marinade.

Meanwhile, in a small bowl mix mayonnaise, lemon juice and lemon zest. Set aside. In small skillet melt butter. Add crabmeat and heat through, stirring frequently. Toast buns.

Spread mayonnaise mixture on bottom and top half of each toasted bun. Place Portobello mushrooms, cap-side up, on bottom half of each bun. Fill mushrooms caps with equal amounts of crabmeat. Cover with top half of bun. Makes 4 servings.

(Adapted from “Grill Out Times”)

Romaine Citrus Salad with Almonds

1/4 cup vegetable oil
2 tablespoons vinegar (Jeanne used strawberry)
2 teaspoons sugar
1 1/2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon Tabasco sauce
1/3 cup slivered almonds
3 taplespoons sugar
1 head romaine, torn
1 cup chopped celery
2 chopped green onions
1 chopped avocado
1 1/2 cup drained mandarin oranges

Combine and whisk ingredients oil through Tabasco sauce. Cover and chill. Combine almonds and 3 Tablespoons sugar in a skillet, mix and cook over medium heat until almonds are coated and a light brown. Cool. Toss romaine, celery and green onions in a bowl. Add and toss almonds, avocado, mandarin oranges and chilled dressing. 4 servings.

(From Texas Ties and Jeanne’s daughter’s future mother-in law.)

All Wrapped Up

An aromatic tale

I learned all sorts of things. An ounce of lavender will fill a measuring cup. Two cups of rice equals a pound of rice. A yard and a quarter of flannel (provided it is cut straight) will make eight neck wrap cases. Even with a production line approach, things take longer than you think (well, I already knew that, but my optimistic spirit is not yet dead.) Average sewing and stuffing time for each Aromawrap – about an hour. Mixing and stuffing herbs and final stitching of inner bag takes about fifteen minutes. The complete material cost is $2 each.

It all began with a phone call from a satisfied Old Home Christmas customer seeking an Aroma neckwrap gift for a friend. He called the Public Library trying to find us! Then BSHS members started making comments like, “ I wish I had bought more Aromawraps. Cousin so and so would really like one.”

Well, I had just finished knitting a sweater, had no impending crisis and was between projects….so off to Joanne Fabrics and on to a week of chaos. My mortar and pestle got the workout of its life as I crushed cloves, and my sewing machine justified its existence.

Upshot

We have ten Aromawraps complete and ready to sell to members, friends and at upcoming events at the Wood County Historical Center. We have sold two at $12 each. We have thirty eight sets of Aromawraps ready to be stuffed as needed. We also have thirty-two hours of volunteer credit at the Historical Center.

Volunteer Credit?

Our gardens are part of the Wood County Historical Center. When we work on the gardens we are also providing volunteer time that enhances The Center. Most of the money we make at Old Home Christmas goes back into the garden in one form or another. That too can be counted as WCHC time. From now on when members work in the garden or chicken coop, or spend time preparing for Old Home Christmas write it down and report it to Frances and a note of compiled times will be sent to Pat Smith . This is a sensible and positive way to get recognition for the work The Black Swamp Herb Society does.

Any more “do ahead” ideas for Christmas?

For the Library

Two new books

In January Lavender by Tesse Evelegh was added to the library. 1999 is the year of Lavender so the choice is appropriate. From the Publisher’s Blurb:

The February addition is by our old friend Marge Clarke – The Best of Thymes. She is getting big time. She started out as a selfpublisher using a small inheritance from her mother to get started. She still self-publishes, but is reaching an ever wider audience. From the Publisher’s Blurb:

Putting aroma into words

ANISE HYSSOP – licorice, slightly minty
BEE BALMS – minty, may have citrus or oregano overtones
CATPNIP – sedative, calming
LEMON THYME – lemony, antiseptic
MARJORAM – calming
PATCHOULI – moist -earth
PEPPERMINT – cool and refreshing
ROSEMARY – cool, refreshing, antiseptic
SWEET WOODRUFF – delicate hay scent
THYME – strongly antiseptic
CHAMOMILE – gentle apple
ELDER – honey
JASMINE – delicate, ethereal
LAVENDER – refreshing, cleansing
POPPY – relaxing
YARROW – calming
ANISEED – sweet
CARAWAY – pungently spicy
CUMIN – strong, warm
DILL – stimulating
FENNELL – sweet, licorice
SWEET CICELY – pleasantly sweet

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.