Happy Halloween!

 

Several Halloween Teas took place in Sweet Remembrances this spooky season. This trio joined us yesterday for one of our hauntingly delightful teas. Earlier in the month we also welcomed members of the Mid-Atlantic Tea Business Association for their quarterly meeting.

 A welcoming reception greeted members as they arrived. Miniature Broccoli Quiche, Traditional English Cream Scones with sweet cream and jelly, and fresh fruit with a caramel cream dip, were offered alongside a variety of hot teas. A program on Trends in Tea presented by Mike Raab of Tea-for-All followed the morning reception. President Karen Donnelly of Greenhalgh Tea greets members before the session begins. Members from MD-NJ-PA joined us for our in person gathering while members from AZ-NH-WA joined via zoom.

Following the program and a visit to The Rosemary House, our Halloween themed tea was served. The first course featured our "Boo-berry salad" with romaine lettuce, fresh 'boo'berries, croutons, and a homemade lemon dressing.

The spooky assortment of sandwiches included a RIP Pimiento Cheese Coffin, the Bermuda Triangle Chicken Salad Sandwich, The Great Pumpkin cucumber sandwich, a Toasty Ghosty, and Egg Salad and Green Olive Cyclops Eye, and a Ghoulish filled Parmesan Tomato Rosemary Muffin.

The scone course featured a Pumpkin Scone with Sweet Cream and Orange Marmalade served with Orange slices and Wickedly Beastly Green Grapes.

The dessert medley held Matcha Ogre Eyes, the Wicked Witch of the West Finger, Candy Corn Cookie, and a Spicy Pumpkin Nut Roll Critter. A petite jellied pumpkin completed the plate. All served atop a jack-o-lantern napkin.

Wishing everyone a Happy Halloween!

"A Way of Life" Practical Herbalism Course Graduation Day!

Susanna introduced a combination 10-month immersive herbalism course that began in January and culminated with graduation day this October. Once a month, students attended a day long session combining herbal pioneer and superstar Rosemary Gladstar's Science and Art of Herbalism coupled with Susanna Reppert's years of herbal experience with her 'Way of Life' practical herbalism program. This unique blend of comprehensive information offered a full sensory experience in the classroom and in the garden. Students were able to see, touch, taste and smell the herbs while learning. The course covered medicinal herbalism with lifestyle tips about herbs from gardening, to culinary use, and even crafting. Based upon attendance, completion of various assignments, and class participation, students received dual certification from Rosemary Gladstar's Science and Art of Herbalism Course and Susanna Reppert's A Way of Life Practical Herbalism Course. And, graduation day was highlighted with a Wild Foods Pot Luck!

During the 10-month program, students packed their own lunch to enjoy during break. However, for the final class, a wild food pot luck luncheon was suggested for this last gathering of budding herbalists. And the herbal delicacies did not disappoint. A variety of jellies; from Dandelion, to Elderberry, to Sassafras, were offered with an equal variety of crackers and breads to sample. A flavorful fresh herbal cheese ball was served with wheat crackers.

There was a warm Wood Sorrel and Sweet Onion Tart served alongside Green Noodles with Parmesan Cheese. Tina Sams of the Essential Herbal shares some of the advance preparation done for her wild foods in this blog post here.

This artistic garden salad featured sorrel and nasturtium blossoms with an oil and vinegar dressing. A fresh fruit platter and crispy homemade seed crackers and a delicious blend of toasted granola could be found around the table.

Dehydrated Persimmons, colorful, chewy, and naturally sweet were unique in their simple beauty.

Several crockpots were filled with flavorful seasonal soups. Attendees enjoyed Jerusalem Artichoke Soup using artichokes harvested from The Rosemary House gardens.

Two yummy squash bisques offered a contrast in recipes, both delicious with a variety of autumnal seasonings. Of course everyone sampled and savored everything.

The dessert table was equally as varied and included Kousa Dogwood Pudding Cake, Vanilla Rosemary Cookies, Chocolate Zucchini Muffins (whole food plant based) and Peanut Butter Cookies, dairy free, gluten free and whole food plant based. There was a moist zucchini bread made with hemp seeds, too. Not shown were the unique beverages, an Autumnal Equinox blend with a variety of herbs and a cold brewed Raspberry Spritzer.

 Graduates received Certificates from both Rosemary Gladstar's Art and Science of Herbal Medicine and from Susanna Reppert's A Way of Life Practical Herbalism Course. 

May this foundation carry them forward on their herbal journey!

This course will be offered again starting in January 2023 and culminating with graduation in October. Detailed information can be found on our Special Events website here. 

A hearty congratulations to the first graduating class of "A Way of Life" Practical Herbalism Course. 

Flavors of Fall Afternoon Tea by Faith

Guest Chef Faith Cohick joined us in the tea room this past Sunday to present her Flavors of Fall Afternoon Tea. Assorted spices, fruits and veggies associated with fall made their appearance at this special afternoon event. Colorful fall leaves and assorted pumpkins and gourds graced the tables and shades of russet, gold, and red were front and center.

The first course featured a Fall Pasta Salad with a Vinaigrette Dressing. The beautiful colorful pile of twisted noodles reminded me of a pile of freshly fallen leaves! 

Sandwiches followed with a variety of fall flavors including Pimiento Cheese on White Bread, Fall Veggie Pinwheel on a Tomato Basil Wrap, Bacon and Egg Salad on Wheat Bread, warm Zucchini Herb Bite, Autumn Chicken Salad Croissant, and Apple Pie Tea Sandwich on Cinnamon Raising Bread. Yum!

The Scone course included a flavorful Maple Pumpkin Butterscotch Scone and a thick slice of Vanilla Pear Bread. Fresh Fruit, Spiced Applebutter, and Devonshire Cream completed the plate.

Rounding out the Afternoon Tea, the dessert trio included a petite cup filled with Creamy Caramel Dip topped with fall sprinkles and served with fresh Apple Slices, a chocolate covered Nutter Butter Truffle, and a Maple Snickerdoodle cookie.

Special thanks to Faith for her beautiful presentation, yummy interpretation of a theme, and lovely execution of this fall harvest event. Watch for additional special themed teas catered by Faith to be scheduled in the new year.