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MULBERRY CREEK HERBFARM PRESENTS:

SPAIN

Saturday, June 24, 10 AM - 5 PM

Sunday, June 25, 10 AM - 4 PM

2023

 

WORLD CLASS ENTERTAINMENT by "ABREPASO FLAMENCO" of CLEVELAND

- 11:00 class & 1:00 performance on Saturday

- 1:00 performance & 3:00 class on Sunday

- check out www.abrepaso.org/

 

ARTISANS WHO CREATE WHAT THEY SELL:

- stained glass

- eco-friendly items

- fiber & pottery

- home goods

- wood working

- handsewn products

- rustic antiques & gifts

- herbal skincare

- suncatchers and bohemian decor

- resin art & jewelry

- hand sewn, knitted, & crocheted items

- iron yard art

- handmade pottery

- pottery & crystal trees

- crystals & jewelry

- soap & body products

- wall art, necklaces & needle felting

- natural cleaning products

- stained glass & crystal hanging decor

- collograph etching art

- pearl jewelry

- local honey

- vintage garden & kitchen

- olive oil, vinegars, bread dipping herbs

 

TALKS PRESENTED UNDER THE PAVILION

Saturday  10:30  spanish tapas

                    11:30 collographic etched art

                    12:30 saffron

                      1:30 gardens of spain tour

                      2:30 paella

 

Sunday    10:30 olive oils & bread dipping herbs

                    11:30 sacred herbs

                    12:30 growing mushrooms

                      1:30 olives, garlic, rosemary & bread

                      2:30 paella

 

SPANISH, ARGENTINIAN & AMERICAN FOOD & BEVERAGES

- "Snooties BBQ

- "The Gaucho & Gringa" food truck

MITCHELL'S ICE CREAM

SPAIN-INSPIRED GARDENS

MULBERRY CREEK'S ANNUAL PLANT SALE

 

DRESS UP LIKE A SPANISH CONQUISTADOR, SENORITA or FAMOUS SPANIARD

There will be a spotter in the crowd handing out free ice cream coupons for over-the-top costumes!

ADMISSION: $5.00 per adult EACH DAY

Includes free classes, live dance performances & plant sale

 

Paella Master Recipe

Whet your appetite for the upcoming herb fair and try this tasty paella!

 

Ingredients

3 Tbsp olive oil

1/2 pound meat, such as chicken thighs, pork or chorizo

Salt and pepper to taste

1 onion, chopped

1 bell pepper, sliced

2 cups rice

pinch of saffron

3 1/2 cups liquid (stock, water, wine or a combination)

1/2 pound seafood (optional)

1/2 pound vegetables (olives, tomatoes, snow peas, mushrooms)

 

Preparation

Put oil in a 12 inch paella pan over medium high heat.  When hot, add meat, sprinkle with salt and pepper, and cook until nicely browned.  Add onion and bell pepper and cook until starting to soften.

Add rice and saffron and cook, stirring until shiny.  Add liquid (preheated) until combined.  If using seafood, place on top.

Cook over medium high heat undisturbed.  When mixture starts to dry, begin testing rice.  If the rice seems tough, add another 1/2 cup of liquid. Lower the heat if it starts to burn.  About halfway through the cooking (10 minutes or so), add selected vegetables and stir gently. 

The rice is done when tender and still moist. If the mixture has stuck to the bottom of the pan, you have "socarrat".  This bottom crust is a characteristic of a good paella!! Serve in the paella pan.

Paella Master Recipe

Whet your appetite for the upcoming herb fair and try this tasty paella!

 

Ingredients

3 Tbsp olive oil

1/2 pound meat, such as chicken thighs, pork or chorizo

Salt and pepper to taste

1 onion, chopped

1 bell pepper, sliced

2 cups rice

pinch of saffron

3 1/2 cups liquid (stock, water, wine or a combination)

1/2 pound seafood (optional)

1/2 pound vegetables (olives, tomatoes, snow peas, mushrooms)

 

Preparation

Put oil in a 12 inch paella pan over medium high heat.  When hot, add meat, sprinkle with salt and pepper, and cook until nicely browned.  Add onion and bell pepper and cook until starting to soften.

Add rice and saffron and cook, stirring until shiny.  Add liquid (preheated) until combined.  If using seafood, place on top.

Cook over medium high heat undisturbed.  When mixture starts to dry, begin testing rice.  If the rice seems tough, add another 1/2 cup of liquid. Lower the heat if it starts to burn.  About halfway through the cooking (10 minutes or so), add selected vegetables and stir gently. 

The rice is done when tender and still moist. If the mixture has stuck to the bottom of the pan, you have "socarrat".  This bottom crust is a characteristic of a good paella!! Serve in the paella pan.