PROGRESSIVE GARDEN PARTY

 

To celebrate summer, why not invite friends to join in a progressive garden party. Have several gardens on the agenda and travel from one to another sharing iced herbal tea, lemonade or punch and herbal treats at each stop along the way. It’s also a great way to show off all of your gardens!

Set up a buffet outdoors or smaller serving areas scattered around the garden so guests can mingle. Try turning your garden accessories, such as birdbaths or benches, into serving platters or tables for the event and decorate everything with edibles flowers and herb foliage for color and fragrance.

Here are recipes for some of my favorite easy herbal treats and beverages:

PINWHEELS: Make fun and easy nibbles by spreading any of the following herbal spreads onto flour tortillas, roll up, wrap in plastic wrap and refrigerate overnight. To serve, slice into 1” sections, plate to show filling and garnish if desired with fresh herbs or edible flower petals.

Pineapple Spread: Combine 8oz softened cream cheese with 1/2c drained crushed pineapple and 1Tbs fresh chopped spearmint

Chut-Nut Five Spice Spread: Combine 2-8oz pkgs softened cream cheese, 1-9oz jar Mango chutney, 1Tbs five spice and 2/3c chopped almonds until well blended.

Dilly Cheese Spread: Combine 1-8oz cream cheese, 1 minced garlic clove and 1Tbs fresh dill in a food processor until smooth.

Cheese-Pesto Spread: Combine 8 ounces softened cream cheese, ¼ c prepared pesto and ¼ cup chopped sun dried tomatoes

Curry-Chutney Spread: Combine 1-8oz pkg cream cheese with 1/4c chopped green onion, 1/4c chopped red pepper, 1tsp curry powder, 1tsp Worcestershire sauce, 1tsp Dijon mustard and 1/2c Mango chutney.

Red Pepper Hummus: Combine 1-15oz can drained chickpeas, 1c roasted red peppers, 2Tbs fresh lemon juice, 3 cloves garlic and 1/2c plain yogurt in a food processor until smooth. Add salt & pepper to taste

COOKIES: Cream 1c butter and 1c sugar, then add egg and mix well. Add 3Tbs fresh chopped or 1Tbs dried herbs such as tarragon, lemon thyme or mint. Add 2½c flour and 1tsp baking soda, then 1tsp vanilla to the mixture. Roll into two logs, wrap & refrigerate overnight. Slice, sprinkle with sugar and bake at 350 degrees for 10 mins.

LEMONADE: Steep either 1Tbs lavender, rosemary or Rooibos (Red Tea) in 1c boiling water for 10 minutes. Use as part of the liquid for preparing frozen lemonade. Enjoy!

“Do not forget to entertain strangers, for by so doing some people
have entertained angels without knowing it.”
I Corinthians 10:31