March, 2014 Quarterly Meeting

Join us next Tuesday, 3/25/14, for our annual meeting at Shady Acres Herb Farm.Shady Acres Herb Farm.  Theresa always gives a fun & interesting talk.  And of course, it always feels like spring when we can wander thru the greenhouses.  The meeting starts at 9:30 in the lower level of the Shady Acres Herb Farm gift shop.

I thought it might be fun to highlight a few of our members in their gardens.   We saw Jill's farm covered with snow in December.  Here's her bounty in September.  Jill's harvest looked fabulous.  Here's a recipe that Jill sent from Pat Crocker, a wonderful speaker at the MN Herb Society's 50th Anniversary.
Roasted Red Pepper Sauce




2# red bell peppers, halved and seeded
10 cloves garlic, peeled
4 tbsp olive oil, divided
4# plum tomatoes, halved and seeded
2 cups chopped onions
1/2 cup brown sugar
1/2 cup red wine vinegar
1/4 cup red wine, optional
1 tbsp salt
1 cup chopped fresh flat-leaf parsley
1/2 cup loosely packed shredded basil leaves
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh oregano
5 tbsp bottled lemon juice



Pre heat oven to 400 degrees. Lightly oil 2 large baking sheets. Arrange peppers and tomatoes separately on each sheet, cut sides down. Arrange garlic cloves amongst the peppers. Drizzle each with 2 tbsp olive oil. Roast in pre heated oven for 15-20 minutes. Check garlic. If it becomes soft remove it.

Remove the skin from the tomatoes and roughly chop, reserving flesh and juices. Roast peppers for another 10 minutes or until they are blistered and lightly charred. Transfer to a colander over a bowl to catch the juices and cover with a clean towel. When peppers are cool enough to handle rub off the skins and chop roughly. Chop roasted garlic.

In a large stockpot combine tomatoes and juices, red pepper and juices, garlic, onions, brown sugar, vinegar, red wine and salt. Bring to a boil over high heat. Boil for 30 minutes. Add parsley, basil, oregano and rosemary and stir well to combine. Bring to a full rolling boil. Reduce heat and boil gently, stirring occasionally for one hour or until sauce is thick.

Sauce can be water bath processed in pint jars for 35 minutes.  



Source: Pat Crocker, "Preserving"

Mental Clarity

  On another cold winter morning, Veronica got some "Mental Clarity" with Terra Johnson of Veriditas Botanicals.  Terra showed us the uses of different essential oils, along with explaining the distilling process & the importance of using organic essential oils.  It was a wonderful morning that warmed our souls during this long winter.  Check out the website VeriditasBotanicals.com.  Terra shared with us that Veriditas mean Green & Truth, or the moment the plant enters & heals a body. 

 

 Check out a recipe for a Bath & Kitchen Scrub below.

 

I have been using the following recipe for years for a Kitchen Sink & Bath Scrub.  I think I originally found the recipe in Herb Quarterly, but it's been a long, long time.  Anyway, it's an easy recipe & you'll love the organic effectiveness of this scrub & the wonderful scent.

 

1 C Baking Soda

1/4 C Salt

10 drops Tangerine Essential Oil

(or any citrus of your preference)

5 drops Lavender Essential Oil