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Cloister Garden Path

During our May meeting, the members of the MN Herb Society voted to contribute $1000 towards the building of a path in the Cloister Herb Garden.  The beautiful Urn & Pedestal were given in honor of Wayne Kiefer by his wife and children.  The Path was recently completed and this new feature is a focal point of the Cloister Herb Garden.  Thanks Herbies for your generosity.

A Summer Tea

This is a tad late because I had issues posting my pics.  These pics are courtesy of Jill. Here's some highlights of another wonderful Summer Tea.  Thank you Patty & Natalie for hosting once again.  The weather held, we ate well, and enjoyed strolling thru Patty's Garden.

 

 

 

The Willow Weavers

While the Temps may have been up there,  it didn't stop the Herbies from getting outside and weaving some willow.  No casualties occured while the willow was whipping.

 

A Bittersweet Farewell to Shady Acres Herb Farm

Last week,  we bid Shady Acres Herb Farm a bittersweet farewell during the final event of the farm,  A Garden Salon.  Featured speakers were Pat Crocker and Susan Betz.  Watch for a follow up post on this blog for Pat's Magic Pesto~Sauce~Salad.

Raspberry Rhubarb Jalapeno Jam

This was the wonderful spicy jam that Elly brought to the May luncheon.  Elly found the recipe on ChocolateMoosey.com

Raspberry Rhubarb Jalapeno Jam
3 C Raspberries - thawed if frozen
1 C chopped Rhubarb
1 or 2 large Jalapeno Peppers - seeds and membrane for heat.  Elly did not use the seeds for the jam she brought to the luncheon.
3/4 C granulated sugar
1 Tbsp Lemon Juice


Place a small dish in freezer for testing the jam.
In large deep skillet, add all ingredients.  Heat until boiling.
Boil and stir until it thickens (about 10 minutes).
Put a spoonful on the freezer plate and wait 30 seconds.  Tilt the plate.  If it slides too fast, keep cooking.  Test every minute or two.  Do not overcook.
Spoon into jar.  Store in fridge for up to 2 weeks.

Asian Inspired Cole Slaw

Here's the recipe that our new member Annette brought to the May luncheon.   Annette used the recipe from The Food You Crave by Ellie Krieger, but she made several modifications, changing some of the veggies in the recipes.  Experiment & Enjoy.

Asian Inspired Cole Slaw
1/2 head green cabbage, shredded
1/4 head red cabbage, shredded
1/2 lb daikon radish, shredded
4 carrots, shredded
1 red bell pepper, chopped
1/3 lb snap peas, halved
1 orange, cut in segments
1/2 bunch cilantro, chopped
1/2 bunch chives, chopped
4 grilled chicken breasts
4 Tbsp raw almonds, sliced


Dressing
1/3 C rice vinegar
6 Tbsp soy sauce
4 Tbsp sesame oil
2 Tbsp maple syrup
3 tsp sriracha sauce
3 tsp toasted sesame oil
3 cloves garlic, minced
Small piece fresh ginger, minced


Grill chicken breasts and slice when cooled.
Shred or cut all vegetables.
Whisk together all ingredients for dressing.
Combine all ingredients together.  Salad will keep in fridge for a day.