Archive for the ‘Koinonia Farm’ Category

Fragrance of Summer Tea & Garden Tour

Thursday, May 2nd, 2013

Fragrance of Summer High Tea and Garden Tour

at Gramercy Mansion

June 2nd

&

June 30th

1-4 pm

Join us for an afternoon in the gardens at Gramercy! Enjoy a delightful three- course high tea followed by guided tours of the Mansion and beautiful gardens. Come experience all the wonderful fragrances of summer! Our summer tea is open to the public but space is limited so make your reservations now!

$35 per person plus tax and service.

Reservations and payment required in advance.

Contact Maria at 410-486-2405

Menu soon to follow…

Opening Day at Ladew Gardens

Monday, April 1st, 2013

Ladew Gardens opens today, Monday, April 1, 2013, for the start of it’s 42nd season delighting visitors from near and far! Named one of the top 5 gardens in North America in 2012, Ladew is a must-see.  The topiary is always amazing and the spring flowers are blossoming.

Upcoming events at Ladew include My Lady’s Manor Steeplechase Races (April 13th) and the Garden Festival (May 4th).  Throughout the spring and summer, attend a Garden Series lecture, bring the kids for Storytime in the Garden, or share a fun-filled time with the entire family at a Sunday evening summer concert.

Just a 30-minute drive separates Ladew’s lovely topiaries and Gramercy Mansion‘s landscaped gardens and Koinonia organic farm (the oldest organic farm in Maryland).  A true retreat for garden lovers… book your B&B stay at Gramercy and wander the gardens and farm at your leisure, then hop in the car for a scenic drive to Ladew Gardens.  Enjoy two of the most beautiful gardens in Baltimore county!

Hope to see you tiptoeing among the tulips this spring!

Fall High Tea & Garden Tour

Friday, August 31st, 2012

At Gramercy Mansion

Sunday, September 23rd

12:30—3:30 p.m.

Join us for an afternoon in the gardens at Gramercy! Enjoy a

delicious three-course afternoon tea followed by guided tours

of the Mansion and landscaped gardens. Our fall tea is open

to the public but space is limited so make your reservations now!

$35 per person plus tax and service.

Reservations and payment required in advance.

Contact Maria at 410-486-2405.

High Tea Menu

We are very pleased to announce a new and improved high tea menu from our new caterer, Rouge Fine Catering. The tea will be served by the Innkeepers at Gramercy Mansion.

Hors D’oeuvres

Deviled Eggs with Smoked Bacon and Grainy Mustard

Caprese Skewer

Tri-colored Tortellini and Sundried Tomato Skewer

Fresh Fruit Skewer with Crème Francaise

Tea Sandwiches

Grilled Summer Vegetable Mini Sandwich with Herbed Goat’s Cheese

Smoked Salmon & Dill Quark with Red Onion & Capers on Pumpernickel Bread

Curried Cucumber Sandwich with Mint

Roasted Chicken Salad with White Beans and Basil

Desserts

Assorted Mini Pastries

Chocolatine, Crossants, Cinnamon & Raisin Brioche, Cinnabuns

Mini Danish and Strawberry & Apple Turnovers

Variety of brewed Hot Tea, Iced Tea and Lemonade

A little Koinonia history…

Monday, March 19th, 2012

As spring begins to bloom and our Koinonia Organic Farm workers arrive back from their winter respite in Mexico, we reflect on our namesake and the history of our property here at Gramercy Mansion.  Heather stumbled upon this tidbit of Koinonia history (http://www.geotrees.com/v_schools.html) for those of you interested in what once was.

KOINONIA FOUNDATION  (closed)
Baltimore, Maryland, USA

Ten years of periodic prayer and retreat, in response to world needs
during the era of World War II, preceded the emergence of Koinonia
Foundation into working reality in 1951. (“Koinonia,” a term used
often by the early church, is a Greek word for “community.”) The
Foundation acquired a 44-acre estate in the Green Spring Valley
north of Baltimore, and soon launched a program, and community life,
featuring retreat, study, spiritual community – and training to take
literacy, agriculture, health, and similar practical skills into the
undeveloped world. Much of the Peace Corps’ program was modeled
after Koinonia’s. The community’s center of gravity was nonsectarian
Christianity, with strong Quaker influences.

Koinonia’s life had two phases. The first, lasting from 1950 to
1970, featured the philosopy, purpose, and programs of the founders.
The second phase included a shift from the original orientation to
“New Age” and wholistic activities and “the alternate semester.”
During this time many of the community’s original members and
friends continued to engage the place as a center of prayer, study,
and retreat.

The community had a multigenerational resident population, with
several resident staffers / instructors living there over its entire
life, and a total population of up to about eighty people at any
given time. (Short-term retreatants and students, and some renters,
were included in the foundation.) This diverse group – typically
ranging in age from conception to the mid-80s – was one of
Koinonia’s great strengths.

Koinonia closed its doors in 1985, but many of its people continue
in roles of spirit, learning, and leadership around the country, and
around the world. The Foundation continues as a small grant-writing
organization to the present day.

Refreshing Summer Recipes – Week 4

Tuesday, June 28th, 2011

Ahhh… time for dessert!  There’s nothing like a cool dip of ice cream on a hot summer day.  Add this sweet, minty topping for a delectable treat.  Don’t forget, the mint featured in this recipe can be found at Gramercy Mansion’s own Koinonia Farm.

Vanilla Bean Ice Cream with Minted Honey Mango Sauce

3 cups chopped peeled mangoes, divided
6 tablespoons water
2 tablespoons mild honey
2 tablespoons sugar
1 tablespoon finely chopped mint
fresh raspberries for garnish
Vanilla bean ice cream

Purée 2 cups mango with water, honey, and sugar in a blender until smooth.
Transfer to a serving bowl and stir in remaining cup mango and mint. Serve
over vanilla ice cream and garnish with mint leaves & fresh raspberries.

Refreshing Summer Recipes – Week 2

Monday, June 13th, 2011

Now that you’ve sipped your strawberry basil lemonade (with or without a splash of dark rum!), it’s time for a snack.  Try this tasty appetizer  recipe from Chef Heather.  The featured culinary herb, fresh dill, can also be found at Gramercy Mansion’s Koinonia Organic Farm.  Or look for our label at local grocery stores.

Smoked Salmon Sausage Canape with Fresh Dill

1 cucumber sliced
1 jar whole grain mustard
6 oz. smoked salmon
6 oz. scallops
2 egg whites
3 TB chopped fresh dill
1 cup white wine
plastic wrap & 2 twisty ties

Preheat oven to 400 degrees. Place 1 inch of water and add white wine to
hotel or casserole pan and place in oven. Combine: smoked salmon,
scallops, eggs and dill in food processor and blend all ingredients. Place
20” of plastic flat on a table and scoop mixture on top. Roll mixture in
plastic wrap to form a long log. Tie off both ends with twisty ties. Place
sausage wrapped in plastic into water bath in oven and cook for 25
minutes. Remove from water bath and chill flat in refrigerator. Slice
sausage. Place sausage slices on a cucumber to serve as a canapé with a
dollop of mustard on top as a garnish.

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Refreshing Summer Recipes – Week 1

Monday, June 6th, 2011

Plentiful fresh produce and herbs are readily available this time of year and it’s a perfect season to try your hand in the kitchen, or with a blender!strawberry basil lemonade

In week one of our refreshing summer recipe series, mix up a quick and easy concoction to sip poolside or at your next barbeque.  This lemonade recipe features fresh basil available at Gramercy’s own Koinonia Farm.

Strawberry Basil Lemonade
1 can frozen lemonade
3 cans water
6 basil leaves chopped fine
1 cup frozen strawberries
3 TB Splenda sweetener

Place strawberries in food processor and chop fine. On cutting board, chop basil fine. Mix all ingredients. Strain through collander and serve onice.

Add a 1/2 cup of Meyer’s Dark Rum for a happy hour kick!

Refreshing Moroccan Mint Iced Tea

Monday, August 30th, 2010

Just when we thought the scorching hot days of summer had already passed, we have a week of all 90+ degree days to look forward to this week! So, to keep cool and refreshed, we thought we would post this great recipe for Moroccan Mint Iced Tea. If you don’t have any fresh mint leaves handy, we grow mint here on our organic farm, Koinonia Farm, and you can purchase our mint and other organic herbs at a Whole Foods, Giant, or Wegmans store nearby. Just look for the Koinonia Farm label!

Ingredients: Makes 1 quart

  • 4 1/2 cups boiling water
  • 3 bags of green or black tea
  • 1/2 cup packed fresh mint leaves
  • 3 Tbs. sugar or other sweetener

Directions:

  1. Place tea bags and mint leaves in a teapot of sufficient size.
  2. Pour the boiling water over the tea and mint.
  3. Let steep for 3 to 4 minutes, then remove tea bags and mint leaves.
  4. Add preferred sweetener and serve over ice.

Fresh from the Organic Farm…

Tuesday, August 10th, 2010

Basil Grilled Chicken (Cristin’s favorite!)

This simple recipe is perfect for a summer cookout.  Pick some fresh basil from Gramercy Mansion‘s organic farm during your next stay or look for our Koinonia Farm label at a local Giant, Whole Foods or Wegmans.

Serves 4
¾ tsp. coarse grind black pepper
4 chicken breast halves, skinned
1/3 cup butter or margarine, melted
¼ cup chopped fresh Basil
½ cup butter or margarine softened
2 tbs. minced fresh Basil
1 tbs. grated Parmesan cheese
¼ tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
Fresh basil sprigs for garnish

Press ¾ teaspoon pepper into meaty sides of chicken breast halves. Combine melted butter and ¼ cup chopped basil; stir well. Brush chicken lightly with this mixture. Combine ½ cup softened butter, 2 tbs. minced basil, parmesan, garlic powder, salt and pepper in a bowl until well-blended.
Grill chicken over medium coals 8-10 minutes on each side, basting often with remaining melted butter mixture.
Serve chicken with blended softened basil-butter mixture and garnish with sprigs of fresh basil.

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