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. 

Fresh Mint Cooler

This refreshing summer mint cooler is the perfect way to chill down during the dog days of summer. It's the perfect way to use some of your mint harvest, and a flavorful way to share with neighbors and friends. Tasty, minty, refreshing, and fun!

Fresh Mint Cooler

1 c. water

1/3 c. sugar

1 cinnamon stick

handful of fresh mint

1 quart apple juice

1/2 c. lemon juice

1 liter ginger ale

fresh mint sprigs for garnish

Place water, sugar, cinnamon, and mint in a medium saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Strain and chill. Add apple juice and lemon juice to mint syrup. Chill. Just before serving, add chilled ginger ale. Garnish with mint sprig and enjoy. 

"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. 

Celebrating National Herb Week

Our annual celebration for National Herb Week took place this past Thursday evening in the garden. Masked up, distanced (unless with your own pod), and outside in the open air, Susanna guided a tour of the gardens. Last year we hosted a video tour of the gardens, so it was particularly enjoyable to welcome a host of guests to the garden for an in person touching, tasting, smelling tour. Susanna led the group around the gardens, explaining certain herbs, sharing our favorites, pointing out the hops, the fig tree, our rosemary plants and more. Questions answered, info shared, and pleasant weather all made for an enjoyable evening.

The garden tour concluded with an assortment of herbal goodies to sample. Nancy prepared individually plated herbal treats that featured Parsley, the herb of the year. Guests enjoyed local salad greens topped with a creamy parsley dressing, a petite baking powder biscuit that included parsley and spring onion, a cracker topped with parsley butter, a lemon currant cookie, and a refreshing basil julep.

The evening concluded with the guests creating a Herbal Dip Blend of their own design. Susanna provided a variety of dried culinary herbs; parsley, garlic, dill,  basil, etc. to mix and blend in a small baggie. Once completed, guests are encouraged to prepare the basic dip recipe at home using their unique blend of herbs mixed with mayonnaise and sour cream to serve with veggies or chips. 

Happy National Herb Week 2021! Celebrating 'Parsley', Herb of the Year!

Cooking with Herbs of the Mediterranean Region

 We recently hosted a special cooking demonstration and tasting session that featured the herbs of the Mediterranean region. We were pleased to welcome Debbie Hartman of Thyme with Debbie as the instructor and culinary wizard for this program. With Debbie out front in the tea room, and her husband George coordinating things in the kitchen, it was a working team that provided an enjoyable evening for our guests.

The first course featured Greek Oregano, with flavor descriptors such as peppery and spicy. Oregano can be added to summer veggies, pasta, pizza, cheese and cream sauces, chili and Mexican foods for example. Debbie shared this beautiful appetizer plate that featured Mediterranean Herbed Olives (notice the rosemary skewered olive!), along side a potato appetizer, and a herbal goat cheese spread served with crackers and cucumber slices. The goat cheese was garnished with freshly zested lemon and a few oregano leaves to nibble.

The discussion continued onto Rosemary, which grows with abundance into a showy bush in the Mediterranean region. Described as piney, pungent, and spicy, Rosemary adds well to meats, poultry, veggies such as eggplant, tomatoes, peppers, and beans, along with fresh fruits and baked goods. Here Debbie prepared a lovely Orange Marmalade with Rosemary served alongside American Fruit Bread. The fruit bread was moist and tasty, and included cranberries, raisins, dates, nuts and of course, rosemary.

Thyme was featured in this fabulous casserole; Creamy Mushroom Gravy Scalloped Potatoes. Thyme flavors can range from pungent to spicy, fruity and lemony. It holds well in soups, stews, vegetables, baked goods and cream and cheese sauces. Debbie considers it a multi-purpose herb that works with everything! "Salt, pepper and thyme."

Dessert featured Louisa's Cake, a lovely lemon ricotta cake and Roasted Applesauce with Sage. Sage is a dry earthy flavor, also considered savory, spicy, and perhaps astringent. It blended well with the delicious variety of apples in the applesauce.

We look forward to welcoming Debbie and her culinary talents to our team of presenters for the upcoming new year. Flat breads in March and Grain Bowls in May are a few specialty classes to look forward to when our schedule is updated! Thanks, Debbie. We enjoyed your easy style of presentation, the flavorful combination of delicious Mediterranean herbs, and the abundance of sharing hints and tips regarding using seasonal foods and culinary herbs.

 

Poison Ivy Blues

We were out Geo-caching (a treasure hunt based on GPS coordinates) the other evening as our socially distancing activity and it was up, still small, but growing vigorously in the woodland edge where we were hunting for our geo-cache.  Poison Ivy. Ugh. Fortunately, we recognize it in the many stages of growth so were able to avoid the dreaded rash. If you are not so fortunate, this summer, we have some help. Happy Camper Soap is excellent for rash relief from Poison Ivy or even from other gardening issues like pulling out weeds. It is an old fashioned soap with some added jewelweed and plantain, two weeds that offer comfort for the issues a poison ivy rash presents additionally it has other healing essential oils, kaolin clay and beeswax. We wash with Happy Camper Soap immediately after contact with the poison ivy to remove as much of the poison ivy oils off our skin as we can and also use it once the rash has presented itself.

Hiker's Releaf made by the Essential Herbal is a soothing spritz of jewelweed, plantain, and sage extracted in apple cider vinegar.  This is to spray directly on a poison ivy rash.

Both of these natural products are available in the shop, or online. Curbside pickup (we'll deliver to your vehicle) is also available.

Mother's Day is Sunday, May 10th

Don't forget Mom! We have some cheerful and unique gift ideas to brighten Mom's day! (well, anyone's day!) Here are a few suggestions we have, some are available for shipping (within the USA).

A Culinary Herb Planter

This lovely planter comes with five culinary herbs (parsley, chives, basil, thyme, and of course rosemary) planted in a patio pot. It also includes a 'Have Fun Growing Herbs' booklet and a pack of sunflower seeds to plant for summer color and for the birds. Planter can be fully customized - for instance we can plant it with five different basils for the chef who loves fresh basil. Price: $35.00. This is available for curbside pickup (scheduled appointment) or for a minimal fee, we are happy to deliver within the West Shore area. Sorry, this cannot be shipped 

Lovely Lavender Gift

This fragrant and relaxing gift box contains lavender incense, foaming lavender bath, a relaxing night time facial, locally made lavender soap, a lavender spritz to use on your pillow at night or on linens and a lavender notebook to.  This gift box will be tied up in shades of purples with a gift card.   Price: $33.00 available for curbside pickup or we can ship this gift anywhere (postage fees will be added to price).

 

The Tea Lovers Gift

This gift features a Bone China Mug with Infuser, Lid, matching gift box and three of our quality loose leaf teas. Loose leaf tea is preferred for its improved flavor and this mug provides an easy way to brew loose leaf tea. The lid keeps the water hot while it is steeping and then doubles as a coaster for the infuser. Price: $40.00 curbside pickup, and is also available for shipping, with postage fees added.

 

Dinner in a Bag

This gift assortment includes a wide variety of our special herbal products - all easy to prepare. It features one of our herb "brew" breads (simply add 12 oz of room temp liquid), a potato based soup (add milk or water), a cookie mix (add oil, egg and water), one of our popular dips and a flavorful tea. Simple recipes are all written on the packaging. We'll tie this together with a pretty bow and a card in a lovely gift bag. Price -  $25.00.  This gift ships well, postage fees will be added.

Hanging Basket

Charm mom with this beautiful and colorful hanging basket which will bloom all summer.   $30.00 not available by mail-order. Delivery in the West Shore area for a minimal fee or curbside pick up available.

Orders for any of these gift packages can be placed by phone or email. 

Call Susanna at 717 697 5111 or Email TheRosemaryHouse@aol.com

She is happy to create the perfect gift for your mom or special person!

Payment by credit card, Paypal or if scheduling a private/curbside pickup at the shop, cash is also accepted.