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3rd Annual Birdhouse Contest
Congratulations to the winners of our
3rd Annual Birdhouse contest!
1st place prize: $100 NHG gift card, 2nd $75 NHG card, 3rd $50 NHG card)
  
1st Place 2nd Place 3rd Place
Fall Harvest Pie Contest
Congratulations to the winners of our first Pie contest!
1st place prize: $100 NHG gift card, 2nd $75 NHG card, 3rd $50 NHG card)
1st Place
Cocunut Cream Pie
Recipe coming soon.....
2nd Place
Jeannie Dickerson
Pumpkin Choclate Cheesecake Pie
Graham Cracker Crust
1 1/4 cups graham cracker crumbs
1/2 cup sugar
1/3 cup butter, melted
Filling
2 - 8oz. pkgs. cream cheese, softened
1 3/4 cups sugar
3 large eggs
1 1/2 cups canned pumpkin
1/2 tsp. Pumkin Pie spice
1/2 tsp. vanilla
1/4 tsp. salt
4 oz. semisweet choclate chips
2 tbsp. butter
2 tbsp. water
1 1/4 cups sour cream
1/4 cup sugar
grated fresh nutmeg
1. Lightly grease a 9' diameter form pan, set aside
For the crust: In a large bowl mix crumbs and sugar. Add melted butter, mix thoroughly. Press evenly in bottom of prepared pan, set aside.
2. Preheat oven to 325' F. For filling: In a large bowl beat together cream cheese and 1 3/4 cups sugar. Add the eggs, one at a time, beating at low speed after each addition until just combined. Stir in the pumpkin, spice, vanilla and salt.
3. In a small saucepan over very low heat, melt the chocolate chips, water and butter stirring frequently until smooth. Carefully spread chocolate mixture evenly over crust. Bake 15 mins. Remove from oven. Slowly and carefully pour filling over the crust, spreading evenly.
4. Bake for 40 - 45 minutes or until mixture Is slightly puffed around edges and just set in center. Remove from oven, cool 30 minutes. Meanwhile, combine sour cream and 1/4 cup sugar. Cover and let stand at room temperature while pan cools.
5. Gently spread the sour cream layer over the top. Cool Refrigerate for several hours or overnight before cutting. To serve, remove sides of pan and sprinkle lightly with fresh grated nutmeg. Refrigerate any remaining pieces. Make 12 servings.
3rd Place
Sam Harris
Sam's Pumpkin Pie
3/4 cups sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground gloves
2 large eggs
1 - 15 oz. can 100% pure pumpkin
12 fl. oz evaporated milk
1 deep dish pie shell
1. Mix sugar, salt, cinnamon, ginger and cloves in bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Mix well.
2. Pour into pie shell
3. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees. Bake 40-50 minutes. Remove and let cool. Enjoy!
Did you know that plants can help improve air quality in your home? Visit our Greenhouse where you'll find a large selection of
beautiful indoor plants.
Congrats to our Winners of our first Salsa contest!
(1st place prize: $75 NHG gift card and Large Whole Foods Gift Basket, 2nd $50 NHG card, 3rd $25 NHG card)
First Place
Sam Cortez, "Tele's Salsa"
Jalapeno, Tomato, Cilantro, Onion, Garlic, Spices
(Sam did not divulge the specific recipe for his winning salsa, so you'll just have to use these ingredients and
"do what feels right!"
Second Place
Jamie Hilbig "Jamie's Salsa"
4 Cups tomatoes (chopped)
4 Green onions (thinly sliced-green tops too)
1/2 Cup red onion
1/2 Cup Yellow onion
2 Cloves garlic (minced)
1/4 Cup jalapeno pepper (finely chopped)
1/8 Cup Poblano pepper (finely chopped)
1/8 Cup Anaheim pepper (finely chopped)
1/4 Cup chpped fresh Cilantro
1/4 Cup red wine vinegar
2 Tablespoons Olive Oil
1/2 Teaspoon salt
Mix all ingredients together.
Third Place
Jim Rogers "Jim's Peach Salsa"
5 Peaches
2 Tablespoons Honey
Juice of 4 limes
1/2 Cup Mint Leaves
1/4 Cup Cilantro
8 Roma Tomatoes
1 Medium Onion
4 Medium Jalapenos
2 Tablespoons White Vinegar
2 Tablespoons Sugar
1 Teaspoon Salt
1 Teaspoon Pepper
4 Cloves Garlic
Chop All Ingredients and Mix. Drain Excess Liquid to Desired Consistency. Makes approximately 4 cups.
2007 Herb of the Year
2006 Fall Herb Days Recipe Winners
Lemon Balm is a very fragrant, hardy perennial with a height
of around 2.5 feet that
returns year after year. If the growth
gets burned by the summer heat or frozen
back in the winter,
simply cut to the ground, mulch and wait for new growth to
appear. Dry Lemon Balm for the summer and brew it in tea.
Then, add it to apple
juice for a refreshing drink. You can also
add it, along with other herbs from the
garden, to vinegar and
oil and drizzle over lettuces from your garden. North
Haven
Gardens has expanded shale, compost, mulch and NHG
Organic Herb and Veggie
Food to keep your Herb & Vegetable
garden healthy year round. Stop by February 27, 2007 at 10:30am for the program Lemon Balm presented by the Herb Society of America.
Thank you to everyone who participated in our annual contest! Also, thank you to Oil & Vinegar in the Galleria for the wonderful gift given the the first place winner of our new Herb Salad Dressing Category.
First Place Salad Dressing
By Gladys Denham
Ginger Mint Balsamic Dressing
¼c Extra Virgin Olive Oil
¼c Balsamic Vinegar
1/4c White Wine Vinegar
2Tbl Dijon Mustard
1Tbl Fresh Grated Ginger
2 Tbl Honey
2 Cloves Garlic (minced)
1 Tbl finely chopped mint
Grind of fresh pepper
Pinch of Salt
Whisk Together. Put into jar. Shake before using!
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First Place Tea
By Edith Hiett
Honey Mint Tea
1 Cup fresh mint (your choice)
1 cup organic honey
Combine mint and honey in blender with 1 gallon cold water.
Mix well and refrigerate for 2 hours or more.
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First Place Dessert
By Edith Hiett
Tarragon Crisps
Cream together:
½ c butter
1c brown sugar
1 tsp. Vanilla
Add:
1 beaten egg
Then add:
½ c toasted sesame seeds
1 ½ tsp.l powdered dried French tarragon
½ c chopped nuts (pecans or walnuts)
Sift together:
¾ c flour
¼ tsp. Salt
¼ tsp. baking powder
Add to butter mixture and mix well.
Drop by small spoonfuls on greased cookie sheet, approx. 2”
apart. Bake 8-10minutes at 375 degrees. Cool briefly and remove to rack. Makes
about 4 dozen cookies.
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2nd Place Salad Dressing
By Edith Hiett
Creamy Tarragon Dressing
1c reduced fat mayo
1/3c sour cream
1 ½ Tbs chopped fresh French tarragon
1Tbs lemon juice
Stir together until well blended.
Great on pasta, chicken salad, tossed green salad or
fruit salad.
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2nd Place Tea
By Gladys Denham
Spicy Cinnamint Iced Tea
Bring to a boil:
½ gal. Filtered water
5 sticks cinnamon
1 tsp whole cloves
1 tsp whole allspice
Simmer about 10 minutes. Add ½ gal. Water and bring to a boil
again. Remove from heat and add:
8 green tea bags
1 qt spearmint leaves and sprigs, large stems removed
2-3 sprigs orange mint
Steep covered 20 minutes. Cover pan with towel and do not
let steam escape.
Add:
12oz can frozen lemonade concentrate
2c orange juice
2/3 c sugar (or more to taste)
Refrigerate overnight. Serve over ice.
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2nd Place Dessert
By Susan Lecky
Hoja Santa Pecan Raisin Drop Cookies
½ c light stick margarine softened
½ c fimly packed lt. Brn. Sugar
½ cup molasses
½ c egg substitute
1 ½ c all purpose flour
½ tsp salt
1 tsp baking soda
1 ½ c old fashioned rolled oats
1 c golden raisins
1 c chopped pecans
1 c finely chopped loosely packed Hoja Santa leaves (stems
removed)
Preheat oven to 350 degrees. In a large mixing bowl, beat
the margarine and brown sugar until light and fluffy. Add the egg substitute
and the molasses, beat well. Beat in the flour, baking soda, salt and the oats.
Stir in the raisins, nuts and the Hoja Santa leaves, mixing well.
Line cookie sheets with parchment paper. Drop dough by
teaspoons about two inches apart on the prepared sheets. Bake 12-15 minutes,
until golden brown. Remove immediately from the cookie sheets to a wire rack to
cool.
Yields 4-5 doz. Cookies. May be frozen.
Note: I store these in a metal cookie tin at room
temperature and the flavor seemed to be a bit more intense and yet more mellow
the next day – very nice.
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