Herb Celebration at the Woodford Courthouse on September 27

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It's a Culinary Delight in the Courthouse Garden

University of Illinois Extension Woodford County Master Gardeners celebrate this summer with the sweet aroma and culinary delight of herbs from the garden in a program entitled "It's a Culinary Delight!" Learn how to grow herbs, revel in the "tastes" of the landscape with Master Gardener treats and discover new and inventive ways to use your herbs on Tuesday, September 27 at 5 p.m. on the Woodford County Courthouse lawn in Eureka.

Woodford County Master Gardeners have been collaborating with the courthouse staff for many years to create a healthy garden to demonstrate growing herbs to the county residents. Master Gardener Jack Pfaffmann, chair of the herb garden, adds new herbs to the collection yearly, labels existing plantings and oversees general care of the garden. Jack will answer questions about his efforts in growing this herbal treasure.

The program invites the community to eat the landscape with tried and true Master Gardener snacks highlighting their favorite herbs. This year University of Illinois Extension Horticulture Educator, Kelly Allsup will bring her refreshing basil lemonade and invigorating mint and lime water. Allsup says, "You would think basil, lemon and sugar would not be a delicious combination of flavors, but it turns out it is a must have recipe for summer activities." Master Gardeners will also do what they do best by teaching you the value of these edibles and sharing tips on growing them. Participants in the program will receive handouts and a recipe book.

Please join us for this leisurely event at the courthouse as the Master Gardeners spread the word on herbs. Here is an herbal recipe by University of Illinois Extension Nutrition and Wellness Educator, Jenna Smith that will be highlighted during the program.

Pesto 3 cups herbs (basil, cilantro, parsley, etc.) ¾ teaspoon salt 2 cloves garlic 1 teaspoon lemon juice 1 teaspoon pepper ¼ cup nuts (pine nuts, walnuts, almonds, etc.) ½ cup olive oil Over medium-high heat, toast the nuts in a skillet for 3-5 minutes until lightly browned. In a food processor combine herbs, garlic, nuts, lemon juice and salt and pepper. Pulse while drizzling in the olive oil. Pour into a bowl, tightly covered and refrigerate or freeze until ready to serve. Use pesto tossed with pasta and parmesan cheese, as a spread in grilled cheese or quesadillas, or layered in lasagna. Toss in scrambled eggs or in popcorn with grated parmesan. Use as a sauce on pizza dough and top with fresh tomatoes and mozzarella. Yield: 2 cups Nutrient analysis per 2 tablespoons (using parsley and walnuts): 90 calories, 8 grams fat, 0 milligrams cholesterol, 130 milligrams sodium, 3 grams total carbohydrate, 1 gram dietary fiber, 2 grams protein University of Illinois Extension provides equal opportunities in programs and employment. If you need a reasonable accommodation to participate in this program, please call 309-663-8306.