PCGC 59th Annual Herb Tea - A Plant Powered Herb Tea

Members of the Penn-Cumberland Garden Club and their guests gathered to celebrate the 59th Annual Herb Tea earlier this week. There is always a theme for this special event, and this year featured a Plant Based menu and a program presented by Rissa Miller covering the many beneficial aspects of following a healthy vegan lifestyle both to the human body and the earth we inhabit.

Simple centerpieces of fresh herbs and plants with a wisp of gauzy cloth draped down the table set the scene. Biodegradable bamboo forks and plant based plates rounded out the ecofriendly feel to the table. Members provide their own teacups.

Appetizers and Sips were served to each table. A Five Minute Mint Pea Dip with Crudités offered a refreshing start to the tea party. In addition, a Mushroom Walnut Pate served with bagel chips provided a hearty appetizer with a crunch. Two chilled options included a refreshing Strawberry Basil Water and Blackberry Lavender Fizz Mocktail. Both were very fresh and flavorful. English Teapots with hot Tummy Tea was served at each table. Tummy Tea includes peppermint, fennel seed, elder flowers, and linden leaves and flowers. 

The Herb Tea is served buffet style,, with two lines going down each side of the table. The same flowing cloth and assorted herbs and flowers graced the main table with varying heights to offer balance and interest. 

First up were individually portioned cups with White Gazpacho garnished with green grapes, dill weed and chives.

Two large bowls of hearty salads included a colorful and flavorful Edamame, Corn & Farro Salad with touches of dried cranberries, pecan pieces, cilantro and spring onions. 

The other large salad bowl featured a Lemony Lentil and Chickpea Salad with Radishes and Herbs. A fresh lemon-Dijon-maple dressing created a flavorful base for this salad.

The Afternoon Tea Sandwich selection included "No Tuna" Pita Sandwich with a chick pea base sweetened with pickle relish and capers for extra flavor. The other sandwich was a Rosemary White Bean Hummus Baguette topped with a cherry tomato half for an extra touch of color.

Vegetable Spring Rolls were stuffed with lettuce, basil, mint, cilantro, and an assortment of veggies to include carrots, cucumber, purple cabbage, and avocado all cleverly wrapped in rice paper. The Peanut Sauce was a delicious accompaniment to this unique sandwich.

Lemon Ginger Scones were created using almond milk, dairy free butter, and lemon juice. The addition of ground ginger and chopped candied ginger along with fresh lemon peel elevated the flavor of these scones.

The desserts included Vegan Carrot Cake Bites, Raspberry Lemon Shortbread Crumble Tart and Chocolate Zucchini Mini Muffins. All very tasty, very pretty.

And, after going through the buffet, the plate was laden with a variety of whole food plant based foods, healthy, flavorful, beneficial to the earth, and protein rich. Kudos to the many club members that accepted the challenge of preparing these vegan recipes, and a special nod to the organizers of this year's 59th Annual Herb Tea - Susanna Reppert and Jenn Hooper. The clubs motto is "Every Member is a Working Member", and it is most evident in the execution of this well planned event.