Herbal Garden Tour

Just about every dish tastes better with fresh herbs, and there is no better way to get fresh herbs than to grow them yourself in an herb garden?

The River Valley Master Gardeners Herbal Adventure Committee will demonstrate herb propagation, and everyone will take cuttings home for spring planting.  There will also be tours of the three existing herb gardens, Creekmore Park, Clayton House and the Learning Fields at Chaffee Crossing to demonstrate different design and planting techniques. You will enjoy seeing the gardens, and perhaps get help in planning your own. 

We will meet at the The Clayton House, 514 North 6th.  And as always, delicious herbal refreshments will be provided.  

The event will take place on April 26, 2014  from 9:30 AM -12:00 Noon. Call Sheila Deal at (479)782-2104 for reservations. There is a $20.00  fee.

January Herbal Adventure to be a Tea Party

The January Herbal Adventure will be a High Tea Party (English-like). After water, tea is the second most popular drink in the world. We’ll explore the evolution of tea from ancient times into what we enjoy today, offering servings of a variety of teas.

Hats will be available for pictures of each of us with a teacup in hand, to be taken home. Cost is $20/person.

Date:  January 18, 2014
Time:  9:30 a.m. - 12:00 p.m.
Contact Sheila Deal (479)782-2104 for reservations

Event Location and Contact Information:

Reynolds Cancer Support House
3325 South M
Fort Smith, Arkansas

5th Annual Fundraising German Dinner

The Herbal Adventures Committee of the River Valley Master Gardeners is hosting their 5th annual Bavarian Dinner.

Where:  First Christian Church - 3501 Rogers Avenue

When:  Saturday, February 22, 2014

Seating Begins at 5:30 p.m. & Dinner will be served at 6:00 p.m.

The meal will be made from scratch in traditional German manner.  Tickets for the meal are $20.00, and reservations are required.  Takeout will be available, and it may be picked up after 4:30 PM.  Please specify on your reservation if you want takeout.  Proceeds from the event will go for projects at the Learning Fields. 

Contact Sheila Deal at (479)782-2104 or Hannelore de Kunffy at (479)649-0293 for reservations/details.

HOLIDAY PARTY FOODS, TAPAS(APPETIZERS) AND WREATH MAKING

The River Valley Master Gardeners Herb Committees annual holiday cooking with herbs will host a new and different approach to what to serve during the holidays. Instead of having a whole meal we will concentrate on having friends over, gifting friends and making hostess gifts. Come join us to celebrate a new approach to holiday entertaining. Admission is $20

Date:  November 16, 2013
Time:  9:30 a.m. - 12:00 p.m.
Contact Sheila Deal (479)782-2104 for reservations

Event Location and Contact Information:

Reynolds Cancer Support House
3325 South M
Fort Smith, Arkansas

4th Annual Fundraising Dinner

It is time again for the Herbal Adventures Annual Fundraising Dinner! This year the feast will once again be featuring the cuisine of Germany.

German Dinner

Where:  First Christian Church - 3501 Rogers Avenue

When:  Saturday, February 16, 2012

Seating Begins at 5:30 p.m. & Dinner will be served at 6:00 p.m.

For Tickets please contact: 

Sheila Deal –sjdeneen@gmail.com or (479)782-2104

Hope to see you there!

Herbal Goat Cheese Log

Herbal Goat Cheese Log

2 4 oz logs or packages of goat cheese
1 4 oz package of cream cheese
½ stick unsalted butter
3 tsp sweet sherry
1 tsp prepared horseradish
½ tsp minced garlic
½ - 1 tsp Kosher salt
½ - 1 tsp fresh ground pepper
½ cup toasted and chopped walnuts (pecans can be used)
Fresh herbs like parsley, thyme, oregano, Mexican mint marigold or basil chopped
Paprika
Fresh lemon zest (one lemon per goat cheese log)

· Let butter and cheese stand at room temperature for 30 minutes or until soft to combine.

· Mix goat cheese, cream cheese and butter together with an electric mixer. The mixture will cream easily and will have a lighter texture.

· Add in sherry, salt and pepper, horseradish and minced garlic until thoroughly combined. Mix in toasted nuts. Wrap cheese mixture in plastic wrap and roll into shape of a log. Chill in freezer until slightly firm, about 10-15 minutes.

· Meanwhile, mix chopped fresh herbs together in a separate dish. If you do not have enough fresh herbs, mix the fresh with dried herbs.

· Remove goat cheese log from freezer, unwrap and slice in half to make 2 logs.

· Spread herb mixture and paprika on a sheet of wax paper and roll logs in the mixture.

· Pat lemon zest on the cheese logs.

· Serve with toasted pita chips, crostini, wheat crackers or thin rye bread slices.

Makes 2 cheese logs or 1 large cheese ball or 12 small cheese balls. Serves 12-16

Sarah’s Chai Tea Recipe

This is the recipe for Chai that Sarah adapted after all of her research. It was yummy!

4 cups water
3 cups milk
6 bags black tea (use a high quality full bodied broad leaf tea)
1 tsp ground cinnamon or 2 cinnamon sticks
1 tsp ground cardamom or 3-4 cardamom pods split open
½ tsp nutmeg
½ tsp ground cloves or 1 tsp whole cloves
½ tsp peppercorns
1 tsp pure vanilla or 1 vanilla bean
½ cup honey or agave nectar or maple syrup
½ cup sugar

Heat water and spices – simmer ½ hour. Add tea and steep another ½ hour. Add sweetener and milk – heating until hot and serve.

Makes 6 cups or 8 servings.