Herb Harvest Fall Festival

Reporting here from a recent event at the Ozark Folk Center in Mountain View, Arkansas.

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For the preceding five geezerhood or so , the Herb Harvest Fall Festival has have state fence in the Mediterranean Sea , where many of our herb originated . This nightfall we finished the roundabout journeying around the Mediterranean region by highlighting North Africa and Egypt . Next class we will head in the south to study South Africa , land of aloes and odoriferous geranium .

Before dinner , there was a reception in the gardens prepare by members of the local HSA unit , not to advert bellydancing and drumming , stick with by a full house at the Skillet Restaurant , where we served a Sumptuous Herbal Supper . The menu was as follows :

Menu for Herb Harvest Fall Festival 2012featuring the country of North Africa

Sweet Potato and Winter Squash Soup with Chickpeasseasoned with spiciness of the Kasbah

Homemade Whole - Wheat Pitasand Serenity Farm Sourdough Wheat Breadserved with Olive Oil and Dukkah(ground peanuts & hazelnuts , sesame , cumin , coriander ejaculate , garlic )

Chicken Bisteeya or Vegetarian Bisteeya(Traditional Moroccan Pie filled with wimp , onion , eggs , almonds , rice and Ras - el - Hanout spice;vegetarian selection will have the same ingredients with sweet wilted greens add up instead of Gallus gallus )

Trio of Vegetable Salads(served family style on table )

beet with Onion , Garlic , Olive Oil and Mint , Egyptian - Style

Sweet Carrots with Cinnamon , Orange and Fragrant Flower Waters , Moroccan - Style

scratch with Tabil and Preserved Lemon , Tunisian - Style

Orange Almond Cake with Apricot Coulis

Moroccan Mint Tea(green tea with spearmint and sugar)or Coffee

I am linking the trio of salad above – just tick on them and it will take you to the recipes for these tasty seasonal salad with a hint of the feel of North Africa .

The evening kicked off two days of herbal program . Friday ’s emphasis was about horticulture - related topics . The special speaker was Holly Shimizu , Director of the U.S. Botanic Garden and she spoke on ‘ Fragrance in the Garden ’ . Herbalist and head gardener at the OFC , Tina Marie Wilcox , gave an inspiring political program ‘ Weeds in the Garden – scrap to Win ’ . Suzanne Runsick , member of the Ozark Unit of the HSA showed the renovation of the Folk Kids ’ Mountain Garden . And I teamed up with Jeanette Larson , craft manager , shepherdess and amazing creative woman to teach about ‘ Preserving ’ demonstrating folderol , hot sauce and sauerkraut . Her formula for “ Not - Your - Mother ’s Sauerkraut ” inspired me to try and make kraut again – if it turns out – I will post the recipe .

Saturday featured a colorful tour of ‘ not bad plant and Gardens of North Africa ’ by Holly Shimizu and I evidence cooking a tagine and couscous the Moroccan way and we got to taste these recipe for tiffin at the Skillet Restaurant . For ‘ Aromatic Condiments , Herb and Spice Blends from the Souq ’ , I prepared preserved lemons , harissa , smenand the spice blendsras el hanout , dukkahandtabil , which we sampled at a parting tea .

I wanted to partake a few of these recipes – I think you will really savour them . Thanks to Sherri McCalla for sharing her photos for this issue .

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Herbs and spices from the souq. Click on other pix to enlarge and read captions.Photo/Illustration: Sherri McCalla

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