Wednesday, September 26, 2007

A Festival to Rival all Festivals!

The Winning Sisters of RYZE is a non-profit group of RYZE women from the WIN network.
Our goal is to offer assistance to new members in the proper way of using RYZE and the networks to the full potential.

The Fall Fling 2007 is our 2nd annual event. Last years was a big smash and the line-up for this year is looking to out-do 2006, so come check us out.

There are games that lead to awesome prizes. Guest speakers that really add something to the event, and networking that can lead to uncommon results.

Please feel free to contact me for more informatiom and or directions.

Have a Spectacular September-come to the Fall Fling!

Tuesday, September 11, 2007

Garlic-From Patch to Pot. either love it or you hate it, not much in-between feelings about this potent Allium.

Lifespan......Hardy perennial bulbs.
Height........8 inches to 3 feet.
Visual........Flat solid leaves with culinary bulb.

Garlic needs a sunny spot, but will tolerate some shade, needs rich, moist, and well drained soil.

Take offsets or divide bulb in autumn or spring; plant garlic cloves 1-1/2" deep.
( If sowing seed, do so in the spring only.)

Transplant or thin to 6" apart when you have a full stand.
Water only in very dry spells and enrich your soil annually.

Dig the bulbs in late summer, handle gently to avoid bruising.

Spread bulbs on a drying rack or any surface that will allow them to have circulating air. Store in a cool, dry place when completly dry.

You can also hang in roped fashion if you like.
To do this, dry with a portion of the leaf still intact, plat the leafs together in the same fashion as you would plat hair.

Garlic bulbs should be firm and good bright colors of white/purple/ or a combination of both. Soft and discolored bulbs will indicate that it has turned rancid and should not be used.
Do not store garlic bulbs in the will destroy the flavor.

One of my favorite uses for garlic.

Aioli (garlic mayonnaise)

1 egg yolk-fresh
1 cup olive oil
1 tbsp of wine vinegar
real salt and fresh ground black pepper to taste
4 cloves of garlic

Makes one (1) cup

Mix all the ingredients with a wooden spoon

Crush or pound the garlic cloves in a pestle and mortar-
or with a garlic press.

Add garlic to other ingredients and mix well.

This is awesome spread on po-boy loaves for roast beef or seafood.
It's also good blended into hot or cold potato salad.
And on your favorite sandwich of the day!
Add to your favorite dip for fresh veggies.

Another easy and light recipe for garlic:

Take a large fresh clove, cut in half and rub a salad bowl all around the inside .

The light garlic flavor will impart to your salad but will not be overpowering.

Garlic bulbs are delicious roasted as a vegetable on the grill, drizzle with olive oil and little pepper...yummy! Goes great with any meat dish from the grill.

Oh...and the health benefits are just too numerous to list.



Friday, September 07, 2007

Cooking With Lemon Balm.

Melissa officinalis (Lemon Balm) Labiatae/Lamiaceae.

Some common names for this herb are "bee balm" or "sweet balm" for it is extremely attractive to beneficial insects.

The name "melissa" comes from the Greek word for bee.

Leaves are the only parts of the plant that can be used in culinary ways.

A few recipes to entice you.

(Lemon Balm Tea)

The lemony sweet leaves help calm the digestive and soothe the mind--a very calming drink at the end of the day.
A few crushed leaves, boiling water and presto...drink up.

(Grilled Balmy Fish)

Number of fish filets desired, seasoned well with Sage Hill Farms fish seasoning.

Hot grill...

4 or 5 sprigs of fresh Lemon Balm ( soaked in cool water for 1 or 2 minutes.

Place fish on grill and cook on one side, when turned to cook the other side, place Lemon Balm sprigs on top of fish, moving around a few times until fish is done.

Imparts a semi-sweet, tangy, lemony flavor. Just a hint.

(Chicken Fried Chicken)with Lemon Balm.

Prepare a large Dutch Oven cooker ( I use iron)
Heat about 1/4 cup Grapeseed oil for frying in the pot.

In a plastic bag, put 2 cups of flour
4 Tbsp Sage Hill Farms Poultry seasoning
1 Tbsp freshly ground black pepper

Place chicken pieces in the bag and shake to coat
Remove for a few minutes and return to bag for a second coating

Place in hot oil and fry until brown on all sides
Turn heat to medium low, just enough to continue cooking
Place a few sprigs of Lemon Balm on top of chicken, cover and simmer for 30 to 40 minutes or until just done.

Serve with your favorite vegetables.

Lemon Balm is delicious added to cold tea, Hot Chocokate and Wine coolers.

Experiment, you'll be amazed at how many uses you can find for this sweet and tangy herb.


Bea Kunz
Sage Hill Farms

Wednesday, September 05, 2007

Making Pesto

Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste. Most pesto recipes call for Parmesan cheese. I like the stronger flavor of Romano. Most basil pesto recipes call for pine nuts but you can easily substitute walnuts.

If you want to freeze the pesto you make, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.

2 cups fresh basil leaves, packed
1/2 cup freshly grated Romano cheese (or Parmesan)
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

If you are using walnuts and they are not already chopped, pulse them a few times in a food processor. Combine the basil in with the nuts, pulse a few times more. Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated Romano cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

What a delicious way to use all the extra basil still growing at the end of the season.


Bea Kunz

Freezing Herbs...

Frozen herbs will keep their flavor for several months and can be used in the same proportion as fresh herbs.

To Freeze Herbs:
Method 1:
Harvest the freshest, heathiest leaves

I swish the plants the evening before I plan to cut the following morning...just shake good to make sure you have no hitchhikers

Spread the individual leaves on a small tray or cookie sheet. Freezing the leaves flat and individually will prevent them from freezing together into a brick.

Cover and place the tray of leaves into the freezer

When frozen solid, place in airtight containers and return to the freezer. Once frozen individually, the leaves will not meld together.

Method 2:

Harvest the freshest, heathiest leaves

Stuff 2-3 individual leaves in ice cube trays. Pack them in so that at least half the cube is herb leaves.

Fill the tray with water. Make sure the leaves are down into the water, as best you can, and place in the freezer.

The the ice cubes are frozen, remove from the tray and store in zip closure bags.

When ready to use, toss the whole ice cube into your favorite stew or dish.

Enjoy healthy herbs all winter.

Bea Kunz