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)
- Mix ingredients flour through salt in a bowl.
- In a separate large boil beat together eggs and oil.
- Add dry ingredients and mashed banana alternately to the egg and oil mixture, stirring just until dry ingredients are moistened.
- Pour into a greased 9 inch by 5 inch loaf pan.
- 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
- Divide fruit between two bowls
- Top with yogurt
- 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
- In a large bowl combine yeast and warm water, stirring gently until dissolved.
- Add molasses, salt, oil and milk; sir to blend.
- In a separate bowl, mix the flours and flaxseed.
- Add flour mixture gradually to the liquid ingredients and stir until blended.
- Knead the dough 8 to 10 minutes on a lightly floured surface until elastic.
- Place dough in an oiled bowl, cover and let rise for 1 1/4 hours, or until doubled.
- Punch down the dough and divide into two portions. Shape each portion into a smooth ball. Cover and let rest 10 minutes.
- 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.
- 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.
