WHEN: Wednesday December 17, 2014 at noon
Rockport Herb & Rose Study Group
Post Office Box 1988
Rockport, TX 78381
Meetings are always on the 2nd Wed of the month, and unless otherwise shown are at 106 Live Oak in the old Rockport School, Room 14.
January - Marilyn Vaughan will present: "Moringa: The Miracle Tree"
February - Cindy Meredith will present: "Gardening Myths"
March - Meeting will be at Mimi Baugh's home where she and the group will discuss her landscaping issues. Watch this space for her address.
April - a field trip to The Herb Cottage in Halletsville.
May - We will meet at the History Center where Linda Collins, Cindy Meredith and Ruth Hoese will present: "Gullah Herbs"
June - No program. Summer vacation.
July - No program. Summer vacation.
September - Lois Atwood and Linda Collins will present: "Cooking with Bananas and More"
On Tuesday, November 18th, Carol Krank and DeAnna Baumgartner, Nueces Master Gardeners will present the program “Container Gardening: Plants and plant combinations for great container gardens for South Texas”. If you have a small area or just want to contain your plants in a specific area, come find out about Container Gardening.The program will be presented from 12:00 (Noon) P.M. until 1:00 P.M. at the Texas A&M AgriLife Extension Service-Aransas County Office, 892 Airport Road, Rockport. Overflow parking is next door at the Transfer Station.Enjoy this free program hosted by the Aransas/San Patricio Master Gardeners and Texas A&M AgriLife Extension Aransas County Office. For more information call 361- 790-0103.
Butternut Squash and Kale by The Pioneer Woman
- Prep Time:
- Cook Time:
- 1/2 whole Butternut Squash; Peeled, Seeded And Cubed
- 2 Tablespoons Butter
- 1 Tablespoon Olive Oil
- 1/2 teaspoon Kosher Salt
- Black Pepper To Taste
- 1/4 teaspoon Chili Powder (more To Taste)
- 1 bunch Kale, Leaves Torn, Stalks Discarded
Preparation InstructionsHeat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.
In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.
Serve as a side dish with chicken or beef, as a main veggie dish, or as a filling for quesadillas or sandwiches.
From website: http://thepioneerwoman.com/cooking/
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Vitamin A found in watermelon is important for optimal eye health and boosts immunity by enhancing the infection-fighting actions of white blood cells called lymphocytes. Vitamin B6 found in watermelon helps the immune system produce antibodies. Antibodies are needed to fight many diseases. Vitamin B6 helps maintain normal nerve function and form red blood cells. The body uses it to help break down proteins. The more protein you eat, the more vitamin B6 you need. Vitamin C in watermelon can help to bolster the immune system's defenses against infections and viruses and can protect a body from harmful free radicals that can accelerate aging and conditions such as cataracts. A two-cup serving of watermelon is also a source of potassium*, a mineral necessary for water balance and found inside of every cell. People with low potassium levels can experience muscle cramps.