After waiting for over a year and a half to resume monthly meetings, The Pierian Club of Dallas chose Raincatcher’s Garden of Midway Hills for their first event. The much anticipated gathering was filled with hugs, laughter and smiles of happiness on the faces of those who attended. We were thrilled to welcome them to learn about our approach to gardening in North Texas and to enjoy a garden-themed lunch prepared by our “Friends of the Garden” volunteer culinary team.
The story of The Pierian Club is very fascinating. It began in 1888 and has continued to evolve for over 133 years. The purpose of the club is to increase knowledge. Their motto states, “A little learning is a dangerous thing; drink deep or taste not the Pierian Spring. Their shallow draughts intoxicate the brain, and drinking largely sobers us again.” In Greek Mythology, it was believed that drinking from the Pierian Spring would bring you knowledge and inspiration.
With a focus on seasonally fresh herbs and vegetables from our edible gardens, we treated them to a flavor-filled menu that stirred the senses. A brief explanation of how the menu was developed includes comments about several carefully chosen items.
The Pierian Study Club
Wednesday, September 15, 2021
Lunch Menu
“Finger Sandwich Trio”
Pimento Cheese topped with a Raincatcher’s Pickle
Cranberry Curry Chicken Salad with Orange Blossom Honey
Sliced Radishes on Salad Burnet Spread Dusted with Fresh Fennel Pollen
Marinated Vegetables with French Tarragon and Anise Hyssop Blossoms
Grilled Figs topped with a Dollop of Mascarpone Cheese, Drizzled with Orange Blossom Honey and Fresh Thyme
Iced Tea Flavored with Garden Fresh Lemon Verbena
Our finger sandwich trio included the following:
1. A tribute to Martha Stewart’s favorite sandwich…buttered white bread topped with thinly sliced radishes sprinkled with salt. Taking inspiration from herbs growing in our garden, we substituted a spread made with whipped cream cheese, freshly snipped salad burnet leaves and onion chives. Radishes were added next, sprinkled with sea salt and then lightly dusted with delicate fennel fronds. Each sandwich was topped with a thinly sliced Armenian cucumber brought in from the garden.
2. Pimento Cheese. This recipe is a favorite from a recently closed restaurant in Fredericksburg, Texas…The Peach Tree Tea Room. While the original recipe calls for jalapeno juice, we omitted it, as requested, for this event. Each sandwich was topped with a pickle made by one of our volunteers. Pickles were made from the variety, ‘Homemade Pickles,’ currently growing in our garden.
3. Cranberry Curry Chicken Salad with Orange Blossom Honey. We love using this special honey from Savannah Bee and available locally at Central Market. It adds just the right amount of sweetness to the earthy flavor of curry.
Marinated Vegetables were embellished with fresh-picked French tarragon from our edible landscape. Served in individual clear glass flowerpots, they made a colorful addition to the menu with pretty purple anise hyssop blossoms scattered over the top.
Dessert was on the lighter side. Fig leaves from the garden cradled two figs halves that were lightly grilled and topped with a dollop of mascarpone cheese and a drizzle of Orange Blossom Honey. Tiny lemon-flavored thyme leaves added that fresh from the garden effect that rounded out the meal.
Following lunch, a short program introducing the Raincatcher’s Garden of Midway Hills was presented by Dallas County Master Gardener, Lisa Centala. Master Gardener volunteers then joined Lisa and our guests for a delightful tour of the demonstration gardens. With their newly acquired horticultural knowledge, members of the study group left inspired and feeling as if they had been refreshed by drinking from the Pierian Spring.
Linda Alexander, Dallas County Master Gardener Class of 2008
DALLAS GARDEN BUZZ 