Each year at the Kutztown Folk Festival the Birch Beer, Root Beer, Sarsaparilla Sodas are always popular. Back in the day the roots were distilled and the beverage did have a small percent of alcohol in it. There are a large number of roots used to make the sodas: Birch Bark, Sassafras, Sarsaparilla, Pipsissewa, Wintergreen, Licorice, Dandelion Root, Burdock Root and many others. Spices are also used such as ginger, star anise, and cinnamon.
An informative sampling focused on herbs and tea with an occasional sprinkling of fairy dust and a glimpse into family activities too. The contributions to this blog are the combined efforts of the sisters of The Rosemary House and Sweet Remembrances.
Friday, June 29, 2018
Thursday, June 28, 2018
PA German Flower Lore
This colorful placard is posted at the Kutztown Folk Festival. This annual event is held the first week in July. (June 30 - July 8, 2018) It runs for 10 days and features artisans and crafters of PA German heritage. We organize the herb garden for the event and have a booth as well. Not saying "Thank You" for a plant is a big deal around here as they won't grow or flower. Do you do that as well?
Tuesday, June 26, 2018
The Mayor's Magic Mustard Mix
The Mayor's Magic Mustard Mix is one of the popular products to grace the shelves at The Rosemary House. It's a blend of 23 (!) herbs that you add to regular, inexpensive, salad style prepared mustard to create a unique flavor combination for your next bar-b-q, hot dog or as a dipping sauce for pretzels. It is also yummy on glazed ham. The packet of herbs includes recipes for Mustard Butter, Potato Salad and much more.
Over the years, mom created specialty blends that honored family members. Obviously, this one was created in honor of dear ol' Dad, Byron Reppert, Mayor of Mechanicsburg from 1978-1982. The artwork depicts his political soapbox, the gavel he used during meetings, and shows him blending a batch of mayor's mustard mix in a Reppert crock.
Sunday, June 24, 2018
A Rosemary House Timeline
A Rosemary House Timeline
1968 – The doors opened with just one room of sparse inventory displayed on metal shelving purchased from the Sears and Roebuck Catalog.
1970 – Our goal was to add one product to the shelves monthly. We introduced the Mint Mold candy molds in the shop and at the Hershey Dutch Days craft show. Our herbal products and mint molds proved so popular Bertha Reppert went home and stayed up all night to type and mimeograph our first mail order catalog.
1976 – Bertha Reppert publishes her first book, A Heritage of Herbs. Her bi-centennial project, this book features native herbs. Our best selling Roastmary achieves fame in a feature article in the Patriot News.
1979- Roastmary is sold to 38 states and 4 countries
1984 – Marj Reppert opens Rosemary Remembrances II, Jim Thorpe, PA
1985 – Susanna Reppert takes over as manager of The Rosemary House
1986 – Herbs with Confidence is printed
1989 – Roastmary has been sold in 47 states and 7 countries
1990 – Nancy Reppert opens Sweet Remembrances Tea Room
1993 – We begin our “Herbal Affair” event which quickly becomes our Fairy Festival. We had 30 attendees and we were excited!
1994 – Bertha Reppert writes “Growing Your Herb Business” book published by Storey Publications
1996 – TwelveMonth Herbal is published and Bertha Reppert wins the herbal professional award by the International Herb Association
1999- Bertha Reppert gives lectures in 8 states but dies suddenly in June.
2000 – Susanna Reppert completes her Herbal Therapeutics Course
2001 – Roastmary is sold in all 50 states and 14 countries
2005- The Rosemary House receives a face lift replacing all the original metal shelving and peg board.
2011 – Byron Reppert, the behind the scenes support man passes.
2013 – The Fairy Festival reaches attendance of 600. Overwhelmed!
2017 – Pennsylvania Tea Festival begins, attendance 500. We were prepared!
2018 - Celebrating 50 years! And Continuing the Traditions!
Thursday, June 21, 2018
Happy First Day of Summer!
Sunday, June 17, 2018
Celebrating Dear Old Dad on Father's Day!
As Rosemary House celebrates their 50th Anniversary this year, we would be remiss in not honoring dear old dad, Byron L. Reppert. Our father was such an important part of The Rosemary House. From the very beginning, he was responsible for the 'book work'. He would sit at his desk and complete all the necessary forms and information to keep the government happy. He's also the handyman that laid the original brickwork in the gardens behind the shop, creating a little cottage garden where mom would hold her garden talks. He was mom's mode of transportation as she never learned to drive. Whatever lecture she gave, he was there, tending shop in the back of the lecture hall. He loved to meet and greet people, and could always find a connection to continue the conversation.
While residing in NJ, and working as a sales representative for Atlantic Richfield, here he was captured in this photo helping one of his filling station clients with an Easter promotion in 1958.
And, after moving to Mechanicsburg, his community responsibilities included serving on the Borough Council, and he was elected Mayor in the mid '70s. He also enjoyed playing Santa, arriving on a firetruck to the enthusiastic smiles of the towns littlest people. This photo was taken with his son-in-law Phil and his adorable grandchildren, Jessica and Jacob.
If you have a fond memory of Byron, please share it on our Rosemary House Guest Book page!
Happy Father's Day, Dad!
Wednesday, June 13, 2018
Rhubarb Nut Bread
Rhubarb has been in abundance in the veggie box we receive weekly from Spiral Path Farm, our certified organic local farm that offers membership in their Community Supported Agriculture (CSA) endeavor. Not really experienced with working with rhubarb, it has offered a new adventure in the kitchen. I found a recipe for Rhubarb Nut Bread in my well worn and tattered (so tattered it no longer has a cover) Penn Cumberland Garden Club A Bountiful Collection Cookbook. No longer in print, it features recipes, crafts, and gardening tips from members of the club.Rhubarb Nut Bread
2/3 c. vegetable oil
1 c. buttermilk
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
2-1/2 c. flour
1-1/2 c. diced raw rhubarb
1/2 c. chopped pecans
1/3 c. sugar
1 Tbsp. melted butter
Grease and flour two 8 x 4 x 3 inch loaf pans. Set aside. Preheat oven to 325 degrees. In a large mixing bowl, combine brown sugar, oil and egg. In a small measuring cup, combine buttermilk, soda, salt and vanilla. Add the milk mixture to the sugar mixture alternately with the flour, beating well after each addition. Gently fold in the diced rhubarb and pecans. Divide batter into two loaf pans. Mix the sugar with the melted butter. Sprinkle mixture over the loaves. Bake for 55 minutes, or until a cake tester inserted in the center comes out clean. Cool on wire rack.
This bread was very easy to mix together, and produces a moist and flavorful bread. Yummy!
Friday, June 8, 2018
The Queen's Tea - A Royal Celebration
An annual celebration in Sweet Remembrances is the Queen's Tea, typically held the first Sunday in June where we gather to celebrate the Queen's birthday at a festive afternoon tea. Matching china, colorful fragrant roses, and a menu that prominently features the queen quietly announces the courses to be served.
After toasting the queen with an Elderflower Cordial and Champagne Spritzer, the first course, a mixed veggie salad with a creamy honey balsamic vinaigrette was served.
The variety of sandwiches included a duo of petite Rose Petal Sandwiches (an homage to the Buckingham Palace Garden Parties held in June coupled with the blooming roses in the Rosemary House garden), Veggie Confetti Squares, Hearty Herb Cheese spread on Tomato Basil Bread, Artichoke Tomato Tea Sandwich on Rye and 1953 Coronation Chicken Salad on White Bread. This year, the Queen celebrated 65 years on the throne, the world's longest reigning living monarch.
For the scone course, we served the Traditional English Cream Scone alongside a slice of Apricot Coriander Pecan Tea Bread with fresh fruit.
Dessert featured a Raspberry& Lemon Battenburg Cake and a White Chocolate Tartlet with Raspberries. Special thanks to TeaTime Magazine for providing the recipe and detailed instructions to make this impressive cake. They share the recipe here if you are inspired!
Linking to Antiques and Teacups: Tuesday Cuppa Tea - Royal Tea. Ruth shares her beautiful collection of royal commemorative teacups and more!
Thursday, June 7, 2018
Special thanks to Nancy, aka Lemon Verbena Lady, for her gracious hostess gift of this beautiful bottle of Belvoir fruit farms Elderflower Cordial. Imported from England, this cordial is a naturally lovely infusion of flowers and fresh lemon, prepared with fresh elderflowers, real lemon juice and sugar. We recently celebrated our Queen's Tea, where we mixed the cordial with champagne and happily toasted the Queen. The fresh flavor of this cordial blended perfectly with the champagne. If you have an Aldi's near you, we have heard that it is available there. Otherwise, Amazon is also a source. They have a variety of tempting flavors including an elderflower and rose combination that simply sounds like summer tastes!
And if you're creative and have access to an elderberry bush, friend Marilyn, at Delights of the Heart, shared her experience making her own elderflower cordial. Check out her blog post!
Friday, June 1, 2018
Busy Front Desk - Then and Now
The 50th Anniversary celebrations and remembrances continue!
Here's a peek at the front desk of The Rosemary House over the years.
Be sure to visit our Guest Book on the Rosemary House website and share your thoughts!
|Bertha Peplau Reppert - 1970|
|Susanna Reppert Brill - 1973|
|Susanna Rebecca - 1981|
|Susanna Rebecca Reppert Brill - 2018|
We enjoy reading your memories and anecdotes.http://www.therosemaryhouse.com/contact-us/extras/guest-book/
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