HERITAGE LINE HERBS NEWSLETTER
August, 2011
 
We take the opportunity each day to sit out in the tea room gardens and enjoy every minute of summer that we can.  There is usually a breeze and the waterfalls, butterflies and herbs and grasses are very relaxing.  We have introduced a couple of new items to our Silver Birch menu over the summer.  One is a full chicken wrap made with our savoury herbs and special mayo.  The other new addition is iced tea – Ginger Lime Fruit and Island Coconut black.  Our Supreme High Tea has been enjoyed by many and ‘mini’ high tea is a simple afternoon treat.  Reservations are needed for Supreme High Tea and recommended for lunch, but if you are out and around and looking for a delicious lunch, stop in and we will find you a table.

Children’s Day
Saturday, August 20, 1:30 to 3:30
            Children of all ages are invited to join us Saturday, August 20 as we enjoy another fun-filled summer day.  The afternoon includes crafts, face painting, a scavenger hunt, games, croquet and bocce ball, pizza and drinks and a wagon ride.  The cost is $5.00 a child.
 
Talbot Trail of Yard Sales & Barbecue
Saturday, August 27
8 a.m.
Wind your way along the Talbot Trail of Yard Sales and take advantage of the many deals along the way.  Heritage Line Herbs is offering many items on sale.  Other vendors are welcome to participate but please contact us first at 519-866-5577 to arrange a table.  
            Join M, P and K to see their collectibles, including Coke, depression glass, playing cards, MacDonald’s, dolls, Bridal Rosey China (Czechoslovakia), Wade, Beanie Babies, Avon, Disney and lots of other good stuff.  
            Barbecued hamburgs, hot dogs, veggie dogs and sausage on a bun will be available beginning at 11 a.m.  The Silver Birch Tea Room is also open from 11 a.m. to 4 p.m.

Make a Wish Foundation
             We have chosen Make a Wish Foundation as our fundraiser for 2011.  Bid on our silent auction, buy a draw ticket on the print, Butterfly Wings, generously donated by Shelley McVittie of Cobblestone’s.  The first draw in our penny sale takes place next week and then we will have all new items available to try your luck at winning.  Purchase an angel to hang on our wall.  The ‘grand finale’ will be our Harness your Health day to be held Saturday, October 1.  Join our guest speakers for the day and endulge in a delicious lunch, made by the Silver Birch Tea Room.  Call for details, 519-866-5577.

Pick your own Basil
            Basil is available to pick to make pesto, spaghetti sauce or just use fresh.  It’s a good idea to call ahead and set up a time to come out and get what you need.  519-866-5577.

Marjoram
               Marjoram has become one of my favourite culinary herbs, but I must admit that it took a while before I learned how to use it.  Marjoram comes from the same family as oregano, but is much more mellow, with hints of sage and thyme.  Just as oregano has its’ place in cooking, so does marjoram. Marjoram is a natural in meat dishes and use it to season vegetables, sprinkle on eggs and add to cheese dishes.  You won’t be disappointed.
                The history of marjoram and oregano are inseparable. It was believed that the Greek God Venus created the plants and gave them their wonderful sweet flavour and scent.  Marjoram was said to be the favourite of Aphrodite.  Did you know that it was believed that if you anointed yourself with marjoram you would dream of your future spouse?  The ancients believed that if marjoram grew on a grave it was a sign of the happiness of the departed spirit. Sometimes it was planted at gravesites to comfort the departed and ensure their eternal peace and happiness.

Recipes

Tomato Omelet with Marjoram Recipe
2 tablespoons extra virgin olive oil
3 fresh ripe tomatoes, chopped
3 large shallots, minced
1 cup farmer cheese, crumbled
2 teaspoons minced fresh marjoram
8 eggs
1/4 cup water
Better than Salt and freshly ground black pepper
4 tablespoons butter
Heat the oil in a skillet. Add the tomatoes and shallots and cook until soft, stirring frequently. Remove the pan from the heat and stir in the cheese and marjoram. Set aside.  Beat the eggs with a fork until they are light and well blended. Add the water and Better than Salt and pepper to taste.

             Heat a large omelet pan or nonstick skillet over medium-high heat. Add the butter, swirling to coat pan. Add the eggs to the pan.  With one hand, shake the pan back and forth while stirring the eggs with your other hand. Stir, using a fork held flat so as not to break through the bottom of the omelet. When the eggs begin to form curds and set along the bottom, stop stirring. With the back of the fork, spread the eggs evenly around the pan.  Spoon the tomato mixture across the middle of the omelet. Let cook another minute or so.  Tilt the pan up and use the fork to roll the top third of the omelet onto the filling. If you want the omelet lightly browned, let it sit for a few seconds. Tilt the pan over a serving platter and make a second fold by sliding the omelet out of the pan, seam side down, onto the platter. Serve immediately.

LEMON BALM BLUEBERRY TEA BREAD
Topping:
½ cup sugar
1/3 cup flour
4 tbsp softened butter
1 tsp grated lemon zest
1 tsp lemon balm, dried
 
¾ cup sugar
½ cup milk
4 tbsp softened butter
1 egg
2 cups flour
2 tsp baking powder
1 to 2 cups blueberries
1 tbsp grated lemon zest
 
Preheat oven to 375 degrees.  Spray a 9 x 5 loaf pan.  Stir the topping ingredients together in a small bowl until smooth and set aside.  In a medium bowl, stir the sugar, milk, butter and egg together until smooth.  In another bowl, toss the flour with the baking powder.  Stir this into the wet ingredients and then fold in the blueberries and lemon zest.
Transfer the batter to the prepared loaf pan and sprinkle with the topping.  Bake until the topping is deep golden and has formed a thick crust, about 50 minutes or so.  Cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling.  Enjoy.

            The Silver Birch Tea Room is open until the end of September.  Come on in and enjoy a glass of lavender lemonade or iced tea, a full lunch menu, all made with herbs or some of our specialty desserts.  There are over 100 varieties of tea available to choose from and our Silver Birch fair trade organic coffee is always brewing.  Don’t forget to make reservations for Supreme High Tea.
            Enjoy the warm days.  Soon enough we will be dressing for cooler weather.  Visit our website, www.heritagelineherbs.com for a complete list of events.

Deb Benner
Heritage Line Herbs
53443 Heritage Line, RR 1, Aylmer,
519-866-5577
www.heritagelineherbs.com
heritagelineherbs@amtelecom.net