Lavendar Cove – October Newsletter

Lavendar Cove – October Newsletter 2014 T-blog



October autumn…..
Hello Members:

Just having a touch of winter, in September in Calgary, it was a reminder that winter is coming soon.    It is not great that many tree branches bent over and broke off to the ground, but the all the plants got heavy snow, early frost.   For all those new plants with a non-established root may not come back next year.

Speaking of plants, tea plants, herbal plants and coffee, many of these plants succumb to damage through-out the world.  Many plants are diseased by insects, leaf rot, and soil or root damage, climate changes.

Info on Coffee

The Trading Commodities, Coffee ranks the second largest.

The most popular Coffee is the Arabica but also has a higher rate coffee called Robusta.  Arabica coffee is grown at a high altitude of over 3000′ ft., the plant is grows slower and because the elevation is higher the air is cooler and this allows the “complex sugars” to extend into the bean.  –Reference: Coffee Cafe by Sherri Johns


In touch with nice selection of teas, tisane’s and coffees for that cold fall night.

-A few new warm soup recipes and pasta.


Expressed as the “perfect cup”

Reference: Coffee Cafe by Sherri Johns

Double or Doppio Cappuccino

Two espressos, steamed milk and plenty of foam.

Extra strength.

Dry Cappuccino

Espresso, plenty of foam, less steamed milk and this intensifies the flavor of the brew.

In touch with nice selection of teas, tisanes and coffees for that cold fall night.


A few new warm soup recipes, coffee recipes & pasta will be included in this newsletter.


Sicilian Cauliflower Pasta”

By Food Network Magazine – March 2012 Issue

Kosher salt

12           ounces whole-wheat penne

½             head cauliflower

2              tablespoons extra-virgin olive oil

3              tablespoons golden raisins

1              clove garlic, finely chopped

Pinch of red pepper flakes

1              cup fresh parsley, chopped

¼             cup fresh dill, chopped

1              tablespoon fresh lemon juice

2              tablespoons grated pecorino romano or parmesan cheese, plus more for topping (optional)

Bring a pot of salted water to a boil. Add the pasta and cook as the label directs.  Reserve ¾ cup of the cooking water, then drain the pasta.

  1. Meanwhile, trim the thick stems off the cauliflower and coarsely grate the florets on the large holes of a box grater (it’s fine if some small florets remain whole). Heat the olive oil in a large skillet over medium-high heat.  Add the cauliflower, raisins, garlic, red pepper flakes and ¼ teaspoon salt and cook, stirring occasionally, until the cauliflower is crisp-tender and slightly browned about 4 minutes.
  2. Remove the skillet from the heat and stir in the pasta, parsley, dill, lemon juice, cheese and ½ cup of the reserved cooking water. Add more cooking water to loosen, if needed.  Season with salt.  Serve with more grated cheese.

Calories: 414

Serves:  4


Membership with Lavendar Cove –

Become a member & Sign-up on our site: and receive Tea samples in the mail.



It is a hot topic, new packaging will be available soon for all Black blends, Flavored Black blends, Green, Flavored Green tea blends.


Different selections will be available for our blends.



Recipe: Coffee Cafe by Sherri Johns



1 tsp. bitter chocolate sauce

2 espressos

1 cup milk

**Place chocolate in small glass.

**Add the espresso

**Pour in the steamed milk, while trying to make some latte art on the top.


The main species of Coffee are:

Coffea Arabica and Coffea Robusta.

The Robusta is inexpensive, slow growing, and not very flavorful. It is also processed into Instant or Canned Coffee. Often “Commercial-grade” roasters will use this type of Coffee to blend, to reduce costs and make more profit.

Some of those all night dinners serve their house blends and this is the cheaper coffee.

Reference: Coffee Cafe by Sherri Johns


“Roast Chicken Dinner with carrots and shallots”

By Food Network Magazine – March 2012 Issue

(“Sarah Copeland”)

2-1/2      pounds carrots, peeled and bias cut into 2-inch pieces

3              small bulbs shallots, peeled

2              large strips orange peel

3              small sprigs rosemary

¼             cup extra virgin olive oil

1/3          cup Kalamata olives, pitted (optional)

1              teaspoon iodized salt

¼             teaspoon freshly ground black pepper

4              bone-in pieces organic chicken (split breasts or thighs)

¾             teaspoon sweet or smoked paprika

Preheat the oven to 425 degrees Fahrenheit. Toss together the carrots, shallots, orange peel, rosemary and 2 tablespoons of the olive oil and the olives.  Season with ¼ teaspoon salt and a pinch of black pepper.  Scatter the vegetables in a single layer on a baking sheet or roasting pan.

  1. Toss together the remaining olive oil, salt, pepper and paprika with the chicken pieces. Place the chicken between the vegetables on the baking sheet and roast until the chicken is just cooked through but still juicy, and the carrots are fork-tender, 40 minutes.  Serve with a large green salad, and faro or spelt, or a slice of rustic whole-grain bread.

Serves:  4


Info on Coffee

The Trading Commodities, Coffee ranks the second largest.

The most popular Coffee is the Arabica but also has a higher rate coffee called Robusta. This coffee is grown at a high altitude of over 3000′ ft., the plant is grows slower and because the elevation is higher the air is cooler and this allows the “complex sugars” to extend into the bean.

–Reference: Coffee Cafe by Sherri Johns


 “Corned Beef and Cabbage Soup”

By Food Network Magazine – March 2012 Issue

1              medium onion, quartered

3              stalks celery, quartered

3              medium carrots, quartered

3              tablespoons unsalted butter

Heaping ¼ teaspoon ground allspice

1              pound plum tomatoes, halved

3              cups low-sodium beef broth

4              cups chopped green cabbage (about ¼ medium head)

½             pound Yukon gold potatoes, chopped

¾             cup quick cooking barley

¼             pound corned beef, cut into thin strips (use leftovers or deli meat)

Kosher salt and freshly ground pepper

Pulse the onion, celery and carrots in a food processor until they are pea-size pieces. Melt the butter in a large pot over medium-high heat.  Add the chopped onion, celery, carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.

  1. Add the potatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil.  Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.  Stir in the corned beef and season with salt and pepper.

Calories:  352

Serves: 4

Books of Interest

“Cooking with Green Tea”

By Ying Chang Compestine


“Healing Teas”

by Marie Nadine Antol


“Healing Herbs”

By Linda Woolven


“New Tastes in Green Tea”

By Mutsuko Tokunaga


“You’re Invited”

(Scrapbooking Magazine)


“The Tea Book”

By Sara Perry


“Herbal Defense”

By Robyn Landis


“Meditations with Tea”

“Paths to Inner Peace”

By Diana Rosen


Info on the Coffea tree:

The Coffea tree is a shrub and classified as an Evergreen.  In order for the Coffea tree to produce a crop, it must grow for 5 years and this crop is only about 15 oz.’s.

This plant produces a flower of a sweet jasmine-scent this bud produces the fruit of the plant. The berry changes from to a the original green like the plant itself, to orange or red. The ripen berry turns to a Raspberry dark red.

When the berry is ripe it must be processed the same day it is “hand-picked”. Picking time is like many plants not all of the fruit is ripe the same day, so the pickers will go back several times to the same plant.   The bean is found inside the fruit that grows on the Coffea tree. Most coffee plants are not within reach of the roadside and are grown on slanting hill-sides.

We were able to view a Coffee trees growing on the side of the Blue Mountain when we traveled to Jamaica in January.

Both Jamaican coffee and Hawaiian Coffee are one of the most expensive and pleasant coffees.   Most Coffee Plantations still use the “hand-picking” for the picking the fruit off of the shrubs, it is very backbreaking work. Depends on where the coffee is grown, in some countries the mules take the extremely full bags and the bags are draped over the backs of the mules.

In India, women pick the beans by hand then carry the sacks on their heads.

In Jamaica, on the Blue Mountain Coffee plantation the guide explained to us, that the people who work this plantation climb up this steep mountain side, the women pick for most of the day, placing the fruit into 70 pound crates and the male workers place these crates onto the trucks and take to be processed.

Reference: Coffee Cafe by Sherri Johns