The Herb society of America

Frankenmuth mid-Michigan unit

 

 

Established 1983

The Herb Society of America is dedicated to promoting the knowledge, use and delight of herbs through educational programs, research, and sharing the experience of its members with the community. 

This is also the mission of the

 

Frankenmnuth Mid-Michigan Unit of HSA

 

We meet at the Frankenmuth Historical Museum, Fischer Hall.

613 S. Main Street,  Frankenmuth, Michigan

1.989.652.9701

 

Meetings…

 

You are welcome to come to a meeting

 to see what we are all about. 

We meet the second Monday of every  month …

 7 pm at the

Frankenmuth Historical

Museum in Frankenmuth,  MI.

 

December our Annual Christmas Party

date and time announced at a later date….

 

January is our Board Meeting time and date announced at a later day….

 

We have a program at each meeting.  Topics related to the study of herbs/gardens; from history, to propagation, to uses, and beyond. 

 

If you plan on attending

please contact:

Pat Stoppelworth

frankenmuthherbsociety@gmail.com

Botany & Horticulture ……….  Mary Nuechterlein

Garden ……………………….. Debbie Sparchu

Library ……………….………  Mary Nuechterlein

Newsletter ………………….… Marianne Dafoe

Publicity ……………………...  Joy Gajewski

Membership ………….............  Pat Wearmouth

Ways & Means ………………. Gloria Rodammer

                                                    Audrey Palmreuter

Education …………………….. Pat Stoppelworth

Chairwoman……………………Joy Gajewski

Vice Chairwoman………………Debbie Sparschu

Treasurer………………………..Liz Stearns

Recording Secretary…………….Cyndy Bellaver

Corresponding Secretary………..Gloria Rodammer

Historian………………………...Heidi Enge

Past Chairwoman…………….....

Executive Board

Standing Committees

 

Our members are available

for speaking engagements.

Contact person: 

Pat Stoppelworth

frankenmuthherbsociety@gmail.com

 

 

Monthly Meetings

 

2017

April 10

(April 19 Annual Luncheon)

May 9

June 12

July 10

August 14

 

 

 

Frankenmuth-Mid

Michigan Unit

 

Unit’s Website

www.frankenmuthherbsociety.org

 

Unit’s Email

frankenmuthherbsociety@gmail.com

2017 Herb of the Year

Coriander/Cilantro

Coriandrum Sativum

Frankenmuth Historical Museum

Frankenmuth Mid-Michigan Herb Garden

613 S. Main Street

Frankenmuth, Michigan

THE HERB SOCIETY OF AMERICA

FRANKENMUTH MID-MICHIGAN UNIT

APRIL 2017  — VOLUME XXXV, ISSUE VII

 

March Meeting

 

Monday

April 10, 2017

7 pm

Frankenmuth Historical Museum

Fischer Hall

 

Program:

Luncheon Prep

 

Herbs of the Month by:

Joanne Tersigni

 

Hostesses:

Pat Wearmouth

Mary Nuechterlein

Chairman’s Corner…..

 

Hi everyone!

 

A growing number of studies are finding the benefits of gardening extend far beyond the obvious rewards of exercise and

fresh air – gardening can vastly improve our physical and mental health.

 

Today gardeners are making use of rooftops, vacant lots, and balconies, and spurring renewed interest in orchards, beekeeping, composting, and environmental issues. Gardeners are squeezing herbs and vegetables into their landscape; growing salad greens and herbs in containers; and planting native plants for bees, butterflies, and other pollinators. Backyards are being transformed with outdoor kitchens and entertainment areas.

 

Isn't it amazing what impact a tiny seed sprout can have!

 

                                                                                                                                                            Joy                 

OTHER DATES OF INTEREST

 

April 19, 2017 Unit Luncheon at Zehnders, “Burst of Spring”

 

April 26, 2017 Michigan Herb Associates Annual Conference, Eagle Eye Golf Club, Lansing (miherb.org)

 

May 3-5, 2017 HSA ED-CON Little Rock, Arkansas

 

July 8 & 9 LACASA Garden Tour Livingston County, Kathy Mikuska’s Garden included

 

Every Wednesday-Saturday Frankenmuth Farmers Market Store open 12:30-5:30

RECIPES

 

Pat’s Chicken Salad

 

The salad was composed of Strawberries, grapes, mandarin oranges, apple, torn spinach, diced red

onion, slivered almonds, feta cheese, dried cranberries, bow tie pasta, and 8 oz. grilled chicken . All

of these ingredients in proportions of your choice.

The Dressing

1/4 cup honey

1/4 cup apple cider vinegar

1 1/2 tsp kosher salt

1/4 plus 2 Tbsp. vegetable oil

1 Tbsp. Dijon mustard

Whisk or shake and dress salad just before serving

 

From Mary Nuechterlein

 

Hoppin’ Toad in the Hole (the great pepper cookbook p54)

6 1-inch thick slices sourdough bread, toasted

4 Tablespoons unsalted butter (1/4 cup)

2 dried de arbol chili peppers, stems and seeds removed, finely crushed

6 large eggs

½ Cup shredded Pepper Jack cheese (about 2 ounces)

Salt

Freshly ground black pepper

Smoked paprika

 

Using a small round cookie cutter or juice glass, cut a 1 ½-inch hole in the center of each bread slice. In a large skillet, melt 2

tablespoons butter over low heat; add half of crushed chili and cook until fragrant, stirring often, about 1 to 2 minutes. Increase

heat to medium; arrange 3 bread slices in the skillet. Crack 1 egg into the hole of each bread slice, taking care not to break the

yokes. Cook until the eggs are just firm but yolk is slightly runny, about 5 to 8 minutes. Sprinkle evenly with half of cheese

during the last 2 minutes of cooking. Remove from skillet; keep warm. Repeat procedure with remaining butter, chili, bread

slices, eggs, and cheese. Sprinkle bread slices with salt, black pepper, and paprika to taste. Serve.

PREP TIME 10 minutes; TOTAL TIME 26 minutes; SERVES 6 (1 bread slice each).

Nutrition (per slice): 360 calories, total fat 16g, sat fat 8g, cholesterol 215mg, sodium 460mg, total carbohydrates 38g, fiber 2g,

sugars 2g, protein 16g, vitamin A IUs 15%, calcium 10%, iron 20%.

 

Fruit Skewers with Apple Cinnamon Dipping Sauce

 

Makes 4 servings.

Ingredients:

• 1/2 cup vanilla Greek yogurt

• 2 tablespoons applesauce

• 1/8 teaspoon almond extract

• 1/8 teaspoon ground cinnamon

• 1 cup seedless grapes

• 1 cup fresh strawberries

• 1 cup apple chunks

• 1 cup pineapple chunks

8 wooden skewers

 

Instructions:  Stir yogurt, applesauce, almond extract and cinnamon together in a bowl for dipping. Thread grapes,

strawberries, apple and pineapple alternately onto skewers. Arrange on a plate and serve with dipping sauce.

 

It’s Maple syrup Time!

I have seen locally all the Maple trees being tapped and came across these two recipes to use this bounty of nature!

 

Maple Vinaigrette

Shake 1/4 cup each apple cider vinegar and olive oil, 2 Tbsp. pure Maple syrup,1 1/2 Tbsp. Dijon

mustard, 1 1/2 tsp. fresh lemon juice, and 1/2 tsp. kosher salt in a jar with a tight fitting lid until well

combined. Toss with salad greens of your choice. Makes 2/3 cup.

 

Maple Roasted Vegetables

Whisk together 2 Tbsp. olive oil, 1 Tbsp. pure Maple syrup, and 1/2 tsp. each kosher salt and black

pepper. Toss with 12 oz. halved Brussel sprouts and 8 oz. small carrots. Spread in an even layer on a

rimmed baking sheet and roast at 450F until tender, about 20 minutes.

 

Fire-Cider Tonic

After our interesting talk from Mr. Klein the beekeeper at the March meeting I found this unusual

recipe that combines a Spring Tonic and honey!

Fire Cider is a popular herbal folk remedy. A tablespoon of ground turmeric can be added to the

honey for increased benefits. Drink a 1-2 ounce shot daily, dilute some in seltzer or still water, or use

it in place if regular vinegar for salad dressing

1/2 cup thinly sliced fresh ginger (from 2, 4 inch pieces)

1/2 cup peeled diced fresh horseradish (from a 5 inch piece)

1 head garlic, cloves smashed and peeled

3 sprigs rosemary

2 jalapeno or serrano chilies, halved length wise

1 tsp whole black peppercorns

2 cinnamon sticks

1/2 small onion, cut into 1 1/2 inch pieces(1/3 cup)

1 lemon. cut into 1 1/2 inch pieces

1/2 orange, cut into 1 1/2 inch pieces

2 cups raw, unfiltered apple cider vinegar, such as Bragg, plus more as needed

1/3 to 1/2 cup honey, preferably raw and unfiltered.

Place ginger and horseradish in the bottom of a 1 quart glass resalable jar. Add garlic, rosemary,

chilies, peppercorns, cinnamon sticks, and onion; then add lemon and orange pieces, pressing down

to firmly pack ingredients in. Add vinegar, adding more as necessary to fully submerge ingredients and

fill jar. Seal jar (if using metal lid, place a piece of parchment between jar and lid to prevent corrosive

reaction to the vinegar). Store in a cool, dark place, shaking for a few seconds every day or two, at

least 3 weeks and up to 6 weeks.

Strain through cheesecloth or a fine sieve; discard solids. Stir in honey. Store in a sealed container in refrigerator up to 1 month

 

Mr. Klein at the March meeting referenced a magazine article about the effect of herbicides on the bee

population. You can read the article on line. It is from Discover magazine and is very timely and

informative. You can access it at “discover magazine.com/2017/march/buzzkill” . Take a few minutes

to read it and share with all of your gardening friends. And with your non gardening friends who may

use these products just in their lawn care.

 

Remind everyone…... No bees No food

Herb of the Year 2017

Coriander/Cilantro Coriandrum Sativum

 

Coriander Crusted Tilapia

 

4- 6oz tilapia fillets or similar fish

2 Tbsp. ground Coriander

1/2 tsp. black pepper

1 tsp. kosher salt divided

2 Tbsp. olive oil divided

6 small carrots, chopped

2 medium leeks, thinly sliced

1/4 cup dry white wine

2 Tbsp. fresh lemon juice

1 cup instant brown rice

1/2 cup vegetable broth

3 cups loosely packed baby spinach

1 lemon, cut into wedges

 

Pat fish dry, combine coriander, pepper, and 3/4 tsp salt in a small bowl. Season fish all over with mixture.

Heat 1 Tbsp. of the oil in a large skillet over medium heat. Add the fish and cook until golden brown and crispy,

about 4 minutes. Flip and cook until opaque, about 1 minute. Transfer to a plate and cover to keep warm.

Add remaining1 Tbsp. oil to skillet. Add carrots and cook, stirring often, until almost tender, about 3 minutes. Add wine

and lemon juice. Bring to a boil and cook until liquid is reduced by half, about 1 minute. Add rice, broth, and remaining

1/4 tsp. salt. Bring to boil cook, stirring often, until most of liquid is absorbed, about 3 minutes. Add spinach and cook,

stirring constantly, until wilted, about 1 minute.

Serve fish with brown rice, vegetables, and lemon wedges.

487 calories per serving