Friday, July 31, 2009

August~What's the gardens

August is often vacation month and the gardens are neglected. If you must be away during this month try to find a friend or neighbor who can check in and keep the last of the crops picked, herbs cut back, and plants watered if needed.

This is the month also to start thinking and planning for the fall/winter and next years garden.

Rosemary, sage and mint can be propagated from cuttings this month.

I just this week removed many of my sage and thyme plants and replaced them with new cuttings. After 3 to 4 years these herbs become woody and don't produce as well as they once did.

We still have enough summer left to promote good growth and stability before the cooler weather arrives. The new plants will be well adjusted by the ending of summer and have a strong start for next year.

Don't forget to use all the excess fruits and vegetables from your garden ( that which is too far gone to share with others.) in your compost pile. Earthworms thrive on these goodies...the more veggies in the compost, the more composting work the worms will do.

My favorite recipe for this time of year:

(Grilled Sweet White Corn)

Start with the number of ears you need, washed and patted dry.

In a small bowl blend enough real butter with ground dried rosemary and garlic powder to baste all the ears.

Place on a hot grill and keep turning as the corn cooks.....don't let it burn.

Grill to desired doneness...I like mine about 20 minutes, depending on the size of the ears. Small, young ones are best for the grill.

Baste again as soon as they come off the grill.

Yummy and enjoy.

Bea Kunz
Sage Hill Farms

Saturday, July 25, 2009

Herbs and the Gardens of August~

I'm aware that we are still in July...but, some things are just too good to sit on.

All herbs thrive in the summer, but what sets the herbs of August apart from their more wintry counterparts is that they really should be used fresh to appreciate the fullness of all they have to impart.

Thyme and rosemary take on different but equally nice characters when dried, but those inhabitant's of August - basil, mint, cilantro, dill - lose some of their zest when dried.

Another special aspect that marks these herbs as ones to be fully enjoyed in summer is that they taste great with cold or room-temperature foods: fresh light breads, pasta-warm or cold, tomatoes fresh from the garden, and cucumbers in any form.

This so neatly plays into the concept of eating in season.

When we eat foods that are in season it is akin to having a suit tailor-

made to fit just perfectly.

Our great Creator made all things perfect for us.....sometimes we just get lost or side-tracked. are looking for a place to start a new direction I have just the answer.

August 23 is "Kitchen Garden Day."

"Kitchen Gardeners International" is a nonprofit network of organic kitchen gardeners and home cooks from over 100 countries. ( of which I am a very happy member )

The goal of Kitchen Garden Day is:

To celebrate the positive role of organic kitchen gardening in society, health, and gastronomy
-To raise awareness about the benefits of eating local and to encourage people to explore local food options in their areas
-To build a community spirit, at local and international levels, around the universal experiences of gardening, cooking, and eating

Some Ways To Celebrate The Day:

-a walking tour of gardens in your area
-a kitchen garden or local agriculture potluck
-a kitchen garden taste-test
-a harvest or planting party
-a benefit for a local food/gardening charity
-a kitchen garden "teach in"
-a single food theme party
-an activity at a local farm

Be sure to include the media outlets in your area if you are planning any of the
above mentioned activities, the media loves to cover events that bring awareness to issues that can pull a community closer together.

I would love to hear about your event planning and I will share mine in a another post.

Happy and Safe Summer!

Bea Kunz

Friday, July 17, 2009

Beauty To Embrace~

My hubby and I just returned from a 4 day getaway at Berea, KY.

I just have to share the beauty and exceptional action that is taking place in this rather small but very progressive town.

First off the whole town is designed and functions around the 4 year Liberal Arts college. Dating back to the 1800's, the town and the school have always been dependant on each other for their success.

The school owns the entire square of the town....the shops, restaurants, hotel, coffee shops, museums, etc., etc.

All of these places are staffed with students from the college in some manner.

They are required to work 10 to 15 hours a week while carrying a full load of classes. There is no tuition from any student, they do however pay a part of their room and board..the school also offers assistance in this dept.

They are encouraged to study abroad for so many credits and the school helps fund most of this cost.

The campus and town is such a delight to visit....everywhere you look there are gardens, flowers, herbs, and vegetables.

The school owns and works over a thousand acres in vegetable gardens, this all goes into the feeding of the students and the commercial establishments for the public.

Some of the best food I have ever had the pleasure of eating.

Oh...and yes, they do practice sustainable, organic, and environmental healthy actions in every undertaking.

I brought back some wonderful ideas for my own gardens and will share those as time goes on.

Live simple and lend a helping hand every day~

Bea Kunz

Saturday, July 11, 2009

Salads To Love~

Raw foods are high in fiber which has a cleansing effect.

They are also loaded with enzymes and healing compounds that have anti-inflammatory effects.

One easy way to eat raw on a regular basis is with salads designed around vegetables.

If you have a salad with 6 or 7 different vegetables every day you will be healthier for the doing so.

One of my favorites:

Shredded carrots, beets, red cabbage, yellow peppers, kale, arugula and squash.
A cucumber is good too.
Dress with extra virgin olive oil...which flushes the gallbladder and keeps the intestines lubricated.


Bea Kunz

Tuesday, July 07, 2009

Lavender~What's Not To Love~

Sage Hill Farms had its first crop from the new lavender beds this summer.

Nothing compares to harvesting this aromatic herb. From the moment you enter the gardens until you standing in the shower washing away the days collection of dirt, pollen and yes...the last waifs of lavender, your senses are centered on and around the beauty, aroma, and powers of pure relaxation.

Lavender is loved and sought after for many uses among many mediums.

Alternative medicines-both for humans and animals put lavender at the top of the beneficial list of herbal usage.

Wedding planners call lavender the herb of "love."

And...chefs great and greater would never dream of not having lavender in their stash of special recipes.

Lavender Tea biscuits are one of my most loved lavender treats.

These little goodies can go from the playground to the most uptown garden party to a business meeting of suits and briefcases with ease.


Makes about 30

5 oz real butter
1/3 teaspoon white powdered Stevia ( or )1/2 cup sugar )
1 egg, beaten
1 tbsp dried lavender flowers
1-1/2 cup self-raising flour

Preheat oven to 350*

Cream butter and Stevie ( sugar )together, then stir in the egg
Mix in the lavender flowers and the flour

Grease two baking sheets and drop spoonfuls of the mixture onto sheets

Bake 15 to 20 minutes ( depending on the ovens temp control ) until the biscuits are golden brown

* Do not over bake

Eat warm or cool

Don't refrigerate for best taste


Bea Kunz

Friday, July 03, 2009

Herbs and Independence Day Feasting~

Please visit this link for a bit of my July offerings~

Happy July holiday~

Thursday, July 02, 2009

Independence Day Lemonade~with herbs~

Lemon Juice, freshly squeezed from 12 large lemons (2&1/2 cups)
1 teaspoon of Stevia powder or sugar to taste
10 cups cold water
2 large lemon, cut into small wedges or thin cartwheel slices

Make ice cubes ahead of time with peppermint or lemon balm leaves frozen into the cubes

In a large pitcher, combine the freshly squeezed lemon juice, Stevia or sugar and 2 cups of cold water; stir briskly to dissolve the Stevia/sugar. Add the remaining ingredients and stir briskly again.

* A childhood memory~

I have many memories of our Independence Day papa always made lemonade in a large wooden keg with big chunks of ice from a local ice house.

Watermelons from our fields would be kept in large tubs of ice water all day until feasting time.

I still enjoy this tradition~

Blessings for your day~

Bea Kunz

Independence Day ~Be Aware-Be Grateful~

"Sage Hill Farms" wishes you a safe and fun Fourth of July holiday~
Make it an Independence Day to remember~

Bea and the Sage Hill Family~