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:
You’ll be inspired by the many creative ideas for using lavender throughout the home, including a sumptuous Baroque Obelisk that evokes 17th century style; an Oven Mitt with a lavender sachet sewn inside; and a Fresh Lavender Heart that fills the air with romance when hung on a wall.
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:
This hefty hardcover cookbook (8 1/4” x 10 1/ 4” 410 pages) contains hundred of Marge Clark’s wonderful tantalizing recipes. Each chapter centers around one of 12 culinary herbs: basil, chives, dill, French tarragon, lemon verbena, mint, oregano and marjoram, parsley, rosemary, sage, scented geraniums, and of course thyme. Other culinary herbs are combined in a single chapter. The scope of the cookbook is extensive. Along with recipes, Clark shares background information on each herb, personal growing and harvesting tips and other helpful information. As with her Christmas Thyme at Oakhill Farm book, Clark self-published this and did an incredible job with its design. Each page is bordered with lovely designs and many are adorned with graceful color watercolors, illustrating a dish, ingredient or herb. My copy won’t retain its pristine beauty for long, as it will surely become one of my workhorse cookbooks.
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
