820-Lancaattr Fanning, Saturday, Juna
'A
Susan iezzi, owner of Hillside Herb Farm, talks about the many uses of herbs. The
luncheon will show both culinary and decorative uses. She will also show heirloom
roses and arrange them with herbs for the table centerpieces, which will be given
away as door prizes. Tickets for the luncheon must be purchased immediately.
Luncheon To
Heirloom Herbs
LOU ANN GOOD
Lancaster Farming Staff
LEBANON (Lebanon Co.)
The fragrance of heirloom roses
will mingle with the scents of her
bal quiche and honey mint carrots
at a luncheon planned by the Leba
non County Flower Club for June
13.
It promises to be a touch of Vic
torian living at its best Served on
china and crystal set on round
tables with white linen tablecloths
and pink napkins, the entire lunc
heon will feature items made with
herbs.
Susan lezzi, owner of Hillside
Herb Farm, will talk about herbs
and heirloom, roses such as the
Seven Sister Rose, which has
seven different looks, the Fairy
rose, tea rose and the damask rose.
“I’ve been fascinated with herbs
ever since I was a 3-year-old work
ing by the side of my grand-
I, 1995
mother,” lezzi said.
She’s become adept at cooking
and decorating with herbs. She and
her husband Greg started Hillside
Herb Farm in Newmanstown sev
eral years ago.
lezzi teaches classes in herbal
culinary uses and sells potted
herbs, topiaries, books, wreaths,
potpourris, and unique herbal gifts
at the farm.
She also teaches classes on
herbs at Harrisburg Area Com
munity College, the Advantage
Learning Center in Cleona, and at
workshops and seminars.
The menu includes salad with
mixed greens, edible flowers, her
bal salad dressing, herbal quiche,
honey mint carrots, rolls with herb
butters, raspberry sherbet, and
lemon poppyseed cake with mint
The luncheon will be made by
using lezzi’s own collection of
4/ / '
f'
Feature
And Roses
herbal recipes. The centerpieces
designed with herbs and roses will
be given as door prizes.
‘The purpose of the luncheon is
to encourage people to use herbs
instead of only looking,” lezzi
said. “Many people think that rais
ing herbs is just a fad. But herbs
that have been used for thousands
of years are making a comeback,”
she said.
The noon luncheon will be held
at Quality Inn, 625 Quentin Rd.,
along Route 72 in Lebanon.
All are welcome to attend the
luncheon and program. Tickets
must be paid in advance and reser
vations should be made by June S.
Send your name, address, and $l5
for each ticket to Lily Hershey,
325 Dairy Rd., Lebanon, Pa.
17042, (717) 274-1303.
Here is a recipe that will be
served at the luncheon.
HONEY MINTED CARROTS
2 cups carrots, sliced '/• -inch
thick
'A cup water
'A cup toasted sliced almonds
1 tablespoon fresh mint,
chopped
1 tablespoon butter
'A teaspoon dry mustard
'/> teaspoon freshly grated
nutmeg
2 tablespoons honey
Steam carrots in water for 8-10
minutes. Drain, add remaining
ingredients. Heat thoroughly
before serving.
Yields 4 ('/a cup) servings.
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