Wednesday, November 11, 2009

A Day to Reflect, Honor and be Grateful~


Today I will pay tribute to a great-grandfather, my father, 3 uncles, 1 neice, 3 nephews, and my son for being strong and dedicated military men and women.

I owe them a debt that I can only repay by honoring those who continue to serve.

( and what does this have to do with "herbs" and "gardening"...the freedom to do so.)

Bea Kunz
~
On the 11Th hour of the 11Th day of the 11Th month of 1918, an armistice, or temporary cessation of hostilities, was declared between the Allied nations and Germany in the First World War, then known as "the Great War." Commemorated as Armistice Day beginning the following year, November 11Th became a legal federal holiday in the United States in 1938. In the aftermath of World War II and the Korean War, Armistice Day became Veterans Day, a holiday dedicated to American veterans of all wars.

The Great War & Armistice Day

Though the Treaty of Versailles was signed on June 28, 1919, November 11 remained in the public imagination as the date that marked the end of the Great War. In November 1918, U.S. President Woodrow Wilson proclaimed November 11 as the first commemoration of Armistice Day. The day's observation included parades and public gatherings, as well as a brief pause in business activities at 11 a.m. On November 11, 1921, an unidentified American soldier killed in the war was buried at Arlington National Cemetery in Washington, D.C.; the U.S. Congress had declared the day a legal federal holiday in honor of all those who participated in the war. On the same day, unidentified soldiers were laid to rest at Westminster Abbey in London and at the Arc de Triomphe in Paris.

On June 4, 1926, Congress passed a resolution that the "recurring anniversary of [November 11, 1918] should be commemorated with thanksgiving and prayer and exercises designed to perpetuate peace through good will and mutual understanding between nations" and that the president should issue an annual proclamation calling for the observance of Armistice Day. By that time, 27 state legislatures had made November 11 a legal holiday. An act approved May 13, 1938 made November 11 a legal Federal holiday, "dedicated to the cause of world peace and to be hereafter celebrated and known as 'Armistice Day.'" In actuality, there are no U.S. national holidays because the states retain the right to designate their own, and the government can only designate holidays for federal employees and for the District of Columbia. In practice, however, states almost always follow the federal lead.

From Armistice Day to Veterans Day

The American effort during World War II (1941-1945) saw the greatest mobilization of the U.S. Army, Navy, Marines and Air Force in the nation's history (more than 16 million people); some 5.7 million more served in the Korean War (1950 to 1953). In 1954, after lobbying efforts by veterans' service organizations, the 83rd U.S. Congress amended the 1938 act that had made Armistice Day a holiday, striking the word "Armistice" in favor of "Veterans." President Dwight D. Eisenhower signed the legislation on June 1, 1954. From then on, November 11 became a day to honor American veterans of all wars.

The next development in the story of Veterans Day unfolded in 1968, when Congress passed the Uniform Holidays Bill, which sought to ensure three-day weekends for federal employees—and encourage tourism and travel—by celebrating four national holidays (Washington's Birthday, Memorial Day, Veterans Day and Columbus Day) on Mondays.
The observation of Veterans Day was set as the fourth Monday in October. The first Veterans Day under the new law was Monday, October 25, 1971; confusion ensued, as many states disapproved of this change, and continued to observe the holiday on its original date. In 1975, after it became evident that the actual date of Veterans Day carried historical and patriotic significance to many Americans, President Gerald R. Ford signed a new law returning the observation of Veterans Day to November 11th beginning in 1978. If November 11 falls on a Saturday or Sunday, the federal government observes the holiday on the previous Friday or following Monday, respectively.

Celebrating Veterans Day around the World

Britain, France, Australia and Canada also commemorate the veterans of World Wars I and II on or near November 11Th: Canada has Remembrance Day, while Britain has Remembrance Sunday (the second Sunday of November). In Europe, Britain and the Commonwealth countries it is common to observe two minutes of silence at 11 a.m. every November 11.

In the United States, an official wreath-laying ceremony is held each Veterans Day at the Tomb of the Unknowns in Arlington National Cemetery, while parades and other celebrations are held in states around the country. Veterans Day is not to be confused with Memorial Day--a common misunderstanding, according to the U.S. Department of Veterans Affairs. Memorial Day (the fourth Monday in May) honors American service members who died in service to their country or as a result of injuries incurred during battle, while Veterans Day pays tribute to all American veterans--living or dead--but especially gives thanks to living veterans who served their country honorably during war or peacetime.

DID YOU KNOW?

Red poppies, a symbol of World War I (from their appearance in the poem "In Flanders Fields" by John McCrae) are sold in Canada and the United Kingdom on Remembrance Day to raise money for veterans or worn in the lapel as a tribute.

PS: I can remember when the VFW chapters across the country sold Red poppies in the US also.

This information was gathered from the official Veterans website.

May God shed light on our leaders to end all wars.

Make it a kNowledgeable November~

Sunday, November 08, 2009

Critters In The Winter Garden~


Do you ever just walk around your property, garden, or yard in search of critters ?

The summer season usually brings an abundance of critters in all forms...snakes, lizards, frogs, bugs of all description, butterflies, bees, rabbits, birds, hawks, and some I can't recall at the moment.

Do you know where they all go for the winter ? Have you thought about and do you make your area inviting for the overwintering of garden creatures.

One easy way to accommodate many of the friendly residents is to build a habitat that makes them feel safe and protected.

This can be done with old logs or garden timbers, some brush, tree limbs, a few large rock pieces and some leaves for warmth.

Stack the logs/timbers crosswise until they are about about 24 inches from the ground.
Cover with all the other materials and secure with loads of leaves around and on top of the fort.

Build this as far from the day to day activities as possible.
Make sure there is a fresh water supply somewhere on the property.

This will attract all manner of lizards, and salamanders.

Rabbits overwinter in my Rosemary shrubs.

We make certain to keep seed in the bird feeders all winter and they never fail to give us a beautiful show every day.

With a small amount of preparation the spring will greet us with a ready supply of critters to start the new year in the gardens.

Now...make sure you enjoy the wild turkey and the deer during the November month.

Happy Fall~

Bea Kunz

Friday, November 06, 2009

November News~

NOT a very enjoyable thing to read, but information we all need to know and take action on.

Join and get involved at "Natural News." You will be doing something really good for yourself and for those who for what-ever reason can't and don't see the bigger picture. " The dangers to the safety of our food supply."


http://www.naturalnews.com:80/027414_disease_cows_mad_cow.html

Make it a kNowledgable November~

Bea Kunz

Friday, October 30, 2009

Happy Holiday~Eat Well~


Halloween has orgins that go back thousands of years.

Many people, especially Christians, denounce this holiday as having evil and demonic roots.


I believe most of the holidays that we know and celebrate today have roots in a history that had a different meaning or mode of celebration than what we have come to practice and believe.


I also believe all history is worthy of being studied and considered, it is after all where we all come from.


This link will give you some good overviews of this and other holiday histories.
http://www.history.com/minisites/halloween


Enjoy and have a safe and fun Halloween...celebrate your ancestry.
~



I wish you all good health, and happy spirits. ( pun intended )

Enjoy a delicious winter soup dish while celebrating the holiday~

White Baby Pumpkins can be interchanged with winter squash in most any dish.

Summer Squash and Winter Squash are different in texture and taste.
Most Summer Squash can be cooked with the skin because it is tender and thin.

Winter Squash however is thick and the skin will usually be tough and somewhat bitter to the taste. The seeds are bigger and will need to be removed.

Some favorites of ours:

You can use left-over baked squash in this soup or start with fresh or frozen Winter squash.

(WINTER SQUASH SOUP)

5 cups cubed raw squash or 3 cups cooked
2-1/2 cups vegetable stock
1/4 cup chopped onion
1/2 cup chopped parsley
2 tsp real salt
1 tsp basil
1 cup dried skim milk
1 tbsp torula yeast
1 tbsp grapeseed oil
1 lb fresh spinach-optional

If using raw squash or pumpkin, cook it in the broth until tender.
Blend or puree the cooked squash and put it in your soup pot to heat.

Saute'the onion in the oil, add parsley and cook just until hot and wilted.
Add onion, parsley, and all other seasonings to the squash.

Remove a cup of the soup and put it into the blender.Add the milk powder and yeast, blending until smooth. Pour back into the pot and simmmer for 10 to 20 minutes. ( Do Not Boil)

For a lighter soup with a satiny texture, you may omit the milk.

Spinach and squash/pumpkin are the best of friends.
Add fresh spinach chopped into small pieces just before end of cooking time.

This will serve 6 to 8 people.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
(Squash Bisque) ( A New Orleans flavor)

1/2 cup fresh, real butter
1 large onion
2 med. size potatoes, sliced
2 carrots, sliced
4 cups fresh or 2 packages frozen(defrosted) yellow squash
1 quart chicken stock ( homemade if possible)
1 tbsp real salt> (Or 2 tbsp of Sage Hill Farms Cajun blend.)
1/4 tsp cayenne>
1 cup cream
paprika

Melt butter, saute' onion. Add vegetables, stock, salt and pepper.
Cook on med heat, covered, until tender(about45 min)

Puree in blender-1/2 at a time.
Return to pot and add cream, check seasoning.

Sprinkle with paprika just before serving.

Bea Kunz
Sage Hill Farms

Tuesday, October 27, 2009

The Season of Tea and Gifting~~


With the nip of fall and the promise of winter, tea is on my mind a lot.

There is no more magical way to introduce the season than with a warm and festive Tea Party.

Invite your guest, pull recipes from the Sage Hill Farm website.

Select your favorite blend of tea or herbal tisane from our many selections.

Build a cozy fire or warm up the house with candles and stove-top aromatic diffusing.

Whatever your business revolves around, introduce it by way of a Tea Party.

If you need help in preparations, just send me a email.

And...tea is so good for us, especially with the threat of the flu bug-immunity building is a must.

If you are looking for that special gift this season...check out the special on the Sage Hill Farms website...it's a delicious treat and one with goodness packed into the goodies.

Happy Holiday's are coming~

Bea Kunz

Friday, October 16, 2009

Apples and Herbs~

It's the season...for those crispy delicious fresh picked apples.

From a snack out of hand to juicy pies, golden brown apple bread and a million other ways to enjoy them, let me count the ways !

One of my favorite recipes for fresh picked apples is very simple.

A fall salad of wilted greens ( just stir them around in a hot skillet until hot and wilted.

Chop your favorite fresh apple into the greens ( I like Cortland or Gala. ( not too tart )

Toss in some walnuts and raisins, a few pine nuts, a bit of Goat cheese and your favorite dressing. I like a small amount of fresh made Buttermilk dressing on mine.

Apples are delicious mixed into breakfast fare...pan fried with a small amount of real butter for pancake topping, and...sliced very thin on a grilled cheese sandwich...yummy~

Apples are full of fiber, fat, sodium and cholesterol free....what's not to like ?

Oh...they also add a sweet touch to warm curried dishes.

Check out my website for more recipes with this "sinful" fruit.

Today was "World Food Day."

I hope it was special for you.

Bea Kunz

Tuesday, October 13, 2009

OutReach October ~


This is the season of magic, celebrations, splendor and rebirth.

We have the promise of "ask and it shall given unto you."

We also have the responsibility of " love thy neighbor as thy self."

It really is all about reaching out and giving back...the rewards will come back to us in so many ways; A smile where none was before, a burden lifted-if only for a day, joy in the spirit to sustain a new beginning or to bring rest and comfort to the soul and body.

Today I made soup and bread for a family in need.
I filled the soup and the bread with herbs that promote immune boosting.

Yes, it was a small thing compared to all the needs around us, but it made one family's burden lighter for one day and it nourishes my soul to know this is something I can do to give back.

*Potato Soup with Ham and Kale*

Serves 8

6-8 large red potatoes ( washed and cut into small chunks)
2 cups cooked ham ( cut into small chunks )
1-2 cups fresh kale ( cut into small strips )
1 teaspoon of dried Thyme
1/2 teaspoon dried Sage
1 small garlic pod-crushed
fresh ground black pepper
1/4 teaspoon cayenne pepper ( just a hint, not hot )

Cook the potatoes in 6 cups of boiling water just until soft.
Add all the remaining ingredients except the thyme,sage,ham and kale.

In a black iron skillet saute' the ham and kale until kale is limp and ham is good and hot.

Add ham and kale to the potato pot, add extra water if needed.
Bring to a boil, then reduce to simmer, cover and cook for 20 minutes.

Check often for liquid and to break up the potatoes a bit.

Soup should be thick but still soupy.
About 10 minutes before end of cook time add the thyme and sage.

*Corny Cornbread with Sage*

2 cups White self-rising cornmeal
1 large egg
1-2 cups of buttermilk
1 teaspoon dried sage
6 fresh sage leaves-
1 Tablespoon Grape seed oil ( or any good cooking oil )

*Pre-heat oven to 375

In a large black skillet heat the oil

Mix together all the ingredients except the sage leaves

Pour a small amount of mix into the skillet
Place the sage leaves around the layer of mix and pour the remaining mixture over the leaves.

Bake until crispy brown...the leaves will show through on the bottom of the bread.

Make and share with someone.

To OutReach October~

Bea Kunz