Sunday, November 29, 2009

Day 15-30 Days Of Blogging with Susan Loughrin~

Oh Susan, this is so fun !

There is an old song that has been done by many...but I believe the original was by Billie Holiday.

Don't want to break any copyright laws so credit goes to Larry Spier Music LLC.


The bird in feathers of blue
Is waiting for you
Back in your own backyard
You'll see castles in Spain
Through your window pane
Back in your own backyard

Oh you can go to the East
You can go the West
But someday you'll come weary at heart
Back where you started from...
You'll find your happiness lies
Right under your eyes
back in your own backyard.

I tried to find it but no luck.

I connected with this song a lot after I retired from education.
Thinking of returning to my roots of farming and how I had always missed those
years of my life, I actually sang this for months before making the final leap.

Thanks for the stroll down memory lane.

Bea Kunz

Day 14-30 Days of Blogging with Susan Loughrin~

( What Is The Most Important Cause In My Life ) Knowing the facts and being able to share and educate family, friends, and strangers who wish to know and work toward better options in food choices, good health choices, and the right to pick and choose between those choices.

My favorite website that supports my cause is:

Mike Adams is the developer of Natural News.

Mike is totally on the side of right and the right to know.
He takes no money or compensation for anything he promotes.

Therefore he can and does print information that many would not be able to share due to conflict of interest.

He constantly puts himself on the line to buck the false system that puts our life a good health, and the right to know, in danger every day.


It's a great place to self educate.

Bea Kunz

Day 13-Thirty Days of Blogging~

(My greatest strengths) according to "me" are; my faith and willingness to follow my inner voice. My acceptance that sometimes I just have to be still and listen.

(What I'm really good at)Seeing past what I'm hearing. Finding my own level of adjustment in situations that are not to my preference.

( What Brings Me Joy ) Feeling content in the knowing that I have done my best, my duty, and left something usable in my wake. Caring for my family.

( Where Do I See My Life ) Being a very small part of a much bigger picture. Searching for and fulfilling a purpose.

( How Does My Blog Support My Strength ) My blog allows me to voice and share my purpose, and to attract those who believe in some part or in the whole of what I'm all about.

Thursday, November 26, 2009

Day Five~Galenical Menu-making~

Although Extracts, such as Essential oils, have been prepared from various plants for centuries, traditional herbalism has always combined herbs to modify effects, viewing the whole as greater than the parts.

Herbs in Modern Medicine~

The move to identify the individual active ingredients and use these as single drugs began in the 18th century, and many thousands are now known.

These chemicals display quite different properties from the original herbs.

Initially these drugs could only be obtained from plant extracts but later the chemical structures of many extracts were identified and the drugs are now made synthetically.
In the tradition from the use of crude plants to clinical pills, modern medicine has lost the art of combining herbs to modify toxicity and of using whole plants which themselves contain chemical ingredients that can reduce the risk of side effects.

Digitoxin from the Foxglove was developed by Dr. William Withering in 1775.
Morphine was isolated from a plant in 1803.

Acetylsalicylic acid was launched as Aspirin in 1899 by the Bayer company and is derived fro the bark of the Willow tree.

The common thread that one must notice between medicine and food from the earliest times is; they are one in the same. The serve a dual, " let food be thy medicine and medicine be thy food." really has a powerful purpose.

Today's categorization of plants as herbs, vegetables, fruits, and even "weeds" is a recent invention.

To the 17th century cook, cabbage, carrots, and cucumbers were all "kitchen herbs" just as marigolds or marjoram were. We often forget, too, that the active constituents, such as alkaloids or saponins, in "herbs" are not confined to the plants we label as such: fruits and vegetables can also be therapeutic, or, in excess, damaging.

Past centuries have classified foods by temperature or taste, matched to the body's need to maintain balance.

So, through all the centuries, all the tribes of people, all the different belief's and practices....they are all saying the same thing, just in a different language and action.

And, the one connection that pulls all the teachings together is the truth that our body works on a fine tuned system, designed to need very specific foods, foods that serve as medicine as well as energy in order to maintain the balance.

When we eat in season we are eating as close to the Hot, dry, damp, cold system as we were meant to.

Onions, garlic, seeds, almonds, cinnamon, bell peppers, and ginger ( other nuts ) the Hot classification.
Asparagus, parsley, honey, millet...Dry
Grapes, radishes, oatmeal, barley, eggplant, tangerines, sprouts...Damp
Lettuce, chicory, greens, watermelon, tomato, chestnuts...Cold

The six taste of foods for balance are:

Sweet...sweet potatoes, rice, cashew nuts
Sour...lemon, spinach, cranberry
Salty...mineral salts and seaweed
Pungent...horseradish, basil and cloves
Bitter...endive, turmeric, artichoke
Astringent...sage, bilberry and dried strawberry leaves

A balance of these food classifications are a must if one is maintain good health.

If you notice, dairy isn't part of the balancing foods from the earliest centuries.
All evidence points to the fact that dairy is one of the most negative foods we can consume.

Lean meats, fresh vegetables, a moderate amount of fruits and nuts is all we need to be in balance...all else is a "side dish."

Questions are more than welcome.

I hope you do your own research and find a "balanced " menu that will bring you good health and long life.

I've so enjoyed this week and look forward to the next project...anyone have a suggestion ?

Thanksgiving was Joyful at our house...hope yours was also~

Bea Kunz

Wednesday, November 25, 2009

Day Four~Galenical Menu-making~

A Science Of Life

The Term Ayurveda coes from two Indian words: ayur, or life, and veda,or knowledge.
Ayurvedic medicine is describes as a "knowledge of how to live." With the focus being on the individual responsibility for self.

Illness in this practice is seen in terms of imbalance, with herbs and dietary controls used to restore equilibrium.

The earliest practice of this dates back to 2500 B.C. ith successive invaders adding new herbal traditions: the Persians in 500 B.C.;the medicine of Galen and Avicenna and the British who closed down the Ayurvedic schools in 1833, but luckily did not obliterate the ancient learning totally.

Other players in this long line of "self responsibility for good health " include Chinese Herbal Medicine, European Herbalis, North American Traditions and the Ritual herbalism...which was of course the Native American medicine man practices.

Tomorrow, Merging of the Practices.

Happy Thanksgiving Day eeryone~Eat Healthy...

Bea Kunz

Sustainable Blogging~my reason for ....

BeasBeatitude's was designed to fill the informational gap that isn't possible to include on the website..."Sage Hill Farms and Vintage Store."

So often we expect people to make changes, support our belief's and to know and understand the reason why we promote a certain agenda.

Before there can be change there has to be a learning process that supports the reason why the change is needed.

I've tried to contain it to herbal chatter but there have been times when I have strayed from the subject...but, my heart is totally comitted to a better earth and life through "sustainable practices."

Along the way I have been blessed with many who are interested and anxious to learn from what I share.

I have also learned from many about subjects that have played a part in making this blog a better place.

I'm grateful to every person who has taken time to read, comment, and pass along...any portion of my offerings.

In Gratitude
Happy Blogging~

Bea Kunz

Tuesday, November 24, 2009

Day Three-Galenical Menu-making

There were many cultures with much impact on the herbal/medicine front throughout the ages.

Pedanius Dioscorides wrote the classic text De Materia Medica in A.D.60, and this remained the standard textbook for 1,500 years. Dioscorides was reputed to have been either the personal physician to Antony and Cleopatra or an army surgeon during the reign of the Emperor Nero.

The Greek theories of medicine reached Rome about 100 B.C.

With the fall of Rome in the 5th century, the center of Classical learning shifted East and the study of Galenical medicine was focused in Constantinople and Persia.
Glenism was adopted with enthusiasm by the Arabs and was merged with the folk beliefs and surviving Egyptian learning. It was this mixture of herbal ideas, practice, and traditions that was re-imported into Europe with the invading Arab armies.

The most important works of the time was the Kitab al-Qanun ot the Canon of Medicine, by Avicenna.

This was based firmly on Galenical principals and by the 12th century had been translated into Latin and brought back to the West to become one of the leading textbooks in Western medical schools.

Tomorrow, out of the Dark Ages~ and The Science Of Life~

Thanks for reading.

Monday, November 23, 2009

Day Two-Galenical Menu-making

Herbs/food-then and now and those few who knew the deeper connection and took the extra step to research, practice, and preserve the information for the future generations...we owe them a debt of gratitude.

Galen was a 2nd century physician, who wrote extensively about the body's four "humors"-blood, phlegm, black bile, and yellow bile-and classified herbs by their essential qualities: as hot or cold, dry or damp.

These theories were later expanded by the 7th-century Arab physicians such as; Avicenna and today Galenical theories continue to dominate.

This is a rough blue-print of his model classification which extended to the patient.

*Cold ( water )...Temperament: (phlegmatic) Fluid ( phlegm ) Season ( winter )
The phlegatic nature was dominated by "cold and damp" with typically illnesses including phlegm and chest problems.
~Warm, drying herbs, such as thyme and hyssop's were used to restore, balance, and clear phlegm from the chest and throat area.

*Dry ( Earth )...Temperament; ( melancholic) Fluid ( black bile ) Season ( Fall )
The melancholic nature was "cold and dry" so typically illnesses could include constipation or depression and gloom.
~Hot herbs such as senna and hellebore was used to purge excess black bile and restore balance.

*Damp ( Air )...Temperament; (sanguine) Fluid (blood) Season (spring)
The sanguine person was a Galenical ideal: good humored and amusing, but inclined to
Gout or diarrhea could be a problem.
~Cool, dry herbs such as burdock or figwort were used to cleanse the system.

*Dry (Fire)...Temperament ( choleric ) Fluid (yellow bile) Season (summer )
The choleric was prone to an up and down mood, bad temper, and liver disorders.
~Rhubarb, violets, and dandelion were used to clear yellow bile.

Now....if one has the understanding of any natural health care such as homeopathy, naturopathy, etc, then you will better relate to the info just shared.
It's akin to the astrological model that we are familiar with today.

They both push the thought that our body, our system is connected to and functions in direct relation with the universe and the elements.

This is where "eating in season " draws from. To be our best from our food, our system is designed to function in any given season on the foods that match the properties of said season.

When we eat foods out of season, our system treats them as an alien substance and goes into the flight or fight mode...hence all the problems we so often end up with.

( turnip greens, collards, kale, pumpkin and turnips are some of the fall/winter foods that will balance our system for the season's requirements.)
Our body goes into a rest mode in the fall and winter, it requires the foods that nourishes this mode.

(Wednesday...the influences that built the bridge from then to now.)

Makes me want to wrap myself in a warm blanket and sit by the fire with a bowl of thick pumpkin soup and a cup of thyme tea....

Thanks for reading~

Bea Kunz

Sunday, November 22, 2009

Day One of Galenical Menu-making~

As promised, ahead are 5 information packed days of pulling from the past history of herbals to bring us into today's understanding and usage of natures gifts.

There really are no rules in this project, read, respond, ask questions...whatever you feel like offering will be accepted in gratitude.
We will address Galenical Menu-making later in the week...but first a bit of history.

One of the earliest Chinese herbals-Shen Nong's Classic of Materia Medica dating from the first or second centuries A.D.-listed 365 healing remedies, most of them plants but including a few mineral and animal extracts.

The Greek physician Dioscorides, in first century A.D. writings, mentioned 400 herbs.

Today the list of plants with known medicinal properties is rather longer; about 5,800 in the Chinese Materia medica, 2,500 in India, at least 800 regularly collected from the tropical forests of Africa, 300 currently listed in the medical profession in Germany.

Western herbalist generally find that about 150 to 200 plants is more than enough to cope with most human ailments.

Herbs are defined as any plant that can be put to Culinary or Medicinal use and include those we associate with orthodox drugs, such as foxglove and opium poppy, as well as everyday plants such as garlic and sage.

The one truth that runs through the threads of ancient history is a non-separation of food and medicine.

One of the basic tenets of traditional healing is the belief that the cause of dis harmonies and "dis-ease" should be treated rather than the effects.

To have good health, one must be balanced in all functions of the body.
To be balanced, one must live in harmony with what nourishes our physical and spiritual
Origins Of Western Herbalism~

Egyptian papyri dating back to about 1700B.C. reads that many common herbs such as garlic and juniper, have been used medicinally for at least 4,000 years.
Hemp was used for eye problems just as it may be prescribed today for the treatment of glaucoma, and poppy extracts were used to quiet crying babies.

Hippocrates categorized all foods and herbs by fundamental qualities-Hot, cold, dry or damp. Good health was maintained by keeping qualities in balance, as well as taking plenty of exercise and fresh air.

The Greek model saw the world as composed of four elements; Earth, air, fire and water. These elements were related to the seasons, to four fundamental qualities, to four bodily fluids or humors, and to four temperaments. In almost all individuals, one humor was thought to dominate, affecting both personality and the likely health problems that would be suffered.

Tuesday we will look at the four fundamentals a bit closer.

Hot, Cold, Damp and Dry.~

Remember to leave a post to be entered into the prize drawing at the end of the week.

Have a great evening and a greater tomorrow~

Bea Kunz

A Favorite Site-Herbs-Gardening-Sustainable Living~

When I was first invited to join this site Roger Doiron ( founder )
was a small backyard gardener in the state of Main looking to expand the idea of connecting gardeners all over the world in order to better educate and possible teach those in need of the information to grow and learn more about their food.

I was and am still inspired every time I log in to KGI, Roger and all the members involved there do so much and ask only for the support of those who believe as I do...that giving back in small ways will always reap more than was sown.

I have watched and been part of the growth that Roger has spearheaded, all the way to to the White House in fact.

Roger was, along with all the members and supporters from KGI around the world, responsible for the decision to consider and implement the first organic garden by the First Lady and her staff on the White House grounds.

This is a simple version of all that transpired, for a better understanding of who and what KGI is ...visit this link...and if you are inspired, join us and become part of the movement to share gardening/food knowledge all around the world...right from your own back yard.

The Title is a hot link to KGI.

Happy Gardening~

Bea Kunz

Saturday, November 21, 2009

Thanksgiving Recipe #8 from the Sage Hill Table~

There are those who disagree with killing wild you know...wild turkey's only have a life span of two years at the most, and they breed very abundantly...if none were killed during the two year time frame we would be over-run, same with deer.

So...enjoy your bird and know that it was meant for food.

Roast Turkey with Herbs~

prep time about 20 minutes
cook time-4 to 5 hours-always use a meat thermometer to test doneness.

This size bird will serve 8 to 12 people...depending on portion size.

1-12 to 14 pound turkey
1 bunch of fresh rosemary sprigs
6 fresh large sage leaves
1 cooking apple-cut into quarters
1 stalk of celery.cut in half
1/2 cup real butter-melted

Garnishes; apple wedges, kumquats, rosemary sprigs, and sage leaves.

Remove giblets and neck from turkey and reserve for another use.
( makes great broth-freeze for later use.)

Rinse turkey with cold water, drain cavity well and pat dry.

Place turkey in a greased roasting pan or broiler pan.

Lift wings up and over the back then tuck under the bird.
Loosen skin from turkey breast without totally detaching skin from bird.
Carefully place several rosemary sprigs and sage leaves under the skin.

Place apple quarters, celery and onions into the cavity.
Place remaining rosemary and sage into the neck cavity.

Brush entire bird with melted butter.

Loosely cover turkey with cooking foil ( heavy duty )

Bake at 325* for 3 to 3.5 hours or until a meat thermometer inserted into the meaty part of thigh reads 180* Basting often with pan drippings.

Uncover the turkey during the last hour of cooking.

To prevent over-cooking begin checking for doneness after 4 hours of cooking.

When done, remove from pan, place on carving board and let stand for 15 minutes before carving.

Transfer to a large platter or just garnish around the carving board.

Reserve drippings for gravy.

Old Fashioned Cornbread Dressing )

Stuffing is cooked inside the bird...Dressing is cooked in a separate dish.

This is my grandmother and mother's recipe...I couldn't do it any other way~

Needs to cook about 1 hour and 10 minutes.
2 cups white corn meal
2 teaspoons baking powder
1/2 teaspoon real salt
2 large eggs-beaten
2 cups buttermilk
2 Tablespoons bacon drippings ( or peanut oil )
3 stalks celery-chopped
1 medium onion-chopped
1/3 cup real butter-melted
About 2 cups of day old bread...sliced, biscuits, rolls-crumbled)
2 or so cups chicken/turkey broth
1 cup milk ( I use Rice milk )
2 large eggs beaten
1/4 teaspoon salt
1 teaspoon Poultry seasoning ( Sage Hill Farms is best )
1/2 teaspoon rubbed sage
1/4 teaspoon fresh ground black pepper
Combine first 4 ingredients in a large bowl, add 2 eggs, buttermilk, and melted bacon drippings, stir well.

Place in a well greased hot iron skillet and bake until brown and crispy around the edges. When done and cool-crumble into a large bowl.

Saute' celery and onion in butter until tender.
Add sauteed vegetables and the remaining ingredients to cornbread.

Spoon into a lightly greased 13X9 inch pan and bake for 25/30 minutes at 350*
(Healthy Gravy-well, as healthy as gravy can be.)

In a large black skillet melt about 1/2 cup of grape seed oil or peanut oil
Allow to get very hot.....sprinkle about 1/2 cup of rice or any good gluten free flour into the oil...stirring constantly so not to burn...turn heat down and stir until browned....add chicken/turkey stock and 1/4 cup of white wine and slowly cook until thicken to your desire.

You can adjust the liquid according to the thickness of the gravy.

Sprinkle with salt and pepper to taste. ( I add a dash of cayenne for extra punch.)

Happy cooking/healthy eating~

Bea Kunz

What Is Galenical Menu-making ?

For the answer to this question and to enjoy a week of wandering through the 17th-century....join us at

I promise a very interesting week of information, participation, and...there will be a Grand Prize at the end of the week. ( to be entered into the drawing for the prize you must post on the Beatitudes blog every day starting Monday,November 23 through Friday, November 27th.)

The purpose is not to answer this question, but to encourage you to join the week of exploration and be part of a week rich in food for thought.

It would also be a gift to me and to the purpose if you would pass this info on to your circle.

The more the better~yes.

Have a wonderful weekend and I hope to see you soon.

Bea Kunz

Friday, November 20, 2009

Thanksgiving Recipe # 7 from the Sage Hill Table~

Tart Cranberry Sauce~

2 cups fresh or frozen cranberries-( if frozen,partially thaw )
1/2 cup honey ( or a sugar )
2 tablespoons water
2 tablespoons grated orange rind
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

Combine all ingredients in a saucepan: cook over medium heat 6 to 8 minutes or until cranberry skins pop and sauce thickens, stirring often.

Serve warm or cold over turkey, ham or ice cream.

Tis the Season~

Bea Kunz

Tis The Season To Blog~

When I first started this blog it was meant to compliment my website, and it does. However, when one has a varied interest of subjects bouncing around in the head all day it is often hard to stay on track.

What I really want this blog to do is serve the people who visit, read, and share.
To be a place they find answers, ideas, and the freedom to have input.

I want it to be filled with information that provides comfort, laughter, and more than anything a place one wishes to come back to.

The gardens, herbs, and all things connected are my passions, I would like to open those passions to others...this blog is one avenue of doing so.

I cherish each and every customer, visitor, and follower.

I hope you feel at home here.

Bea Kunz

Thursday, November 19, 2009

Thanksgiving Recipe # 6 from the Sage Hill Table~

Baked Sweet Potatoes or Yams~

Yam or sweet potato ? Many people use these terms interchangeably both in conversation and in cooking, but they are totally two different vegetables.

Sweet Potatoes:

Popular in the American South, there are two types of "sweet potato." The paler-skinned sweet potato has a thin, light yellow skin with pale yellow flesh which is not sweet and has a dry, crumbly texture similar to a white baking potato.
The darker-skinned variety (which is most often called "yam" in error) has a thicker, dark orange to reddish skin with a vivid orange, sweet flesh and a moist texture. ( very good )

A few popular varieties include Goldrush, Georgia Red, Puerto Rico, New Jersey, and Centennial. ( Georgia Red being our favorite. )


The true yam is the tuber of a tropical vine (Dioscorea batatas) and is not even distantly related to the sweet potato. These are very popular in New Orleans.
( New Orleans is a very tropical climate)

The yam is a popular vegetable in Latin American and Caribbean markets.

Generally sweeter than than the sweet potato, this tuber can grow over seven feet in length.

The word yam comes from African words njam, nyami, or djambi, meaning "to eat," and was first recorded in America in 1676.

The yam tuber has a brown or black skin which resembles the bark of a tree and off-white, purple or red flesh, depending on the variety. They are at home growing in tropical climates, primarily in South America, Africa, and the Caribbean.

Yams contain more natural sugar than sweet potatoes and have a higher moisture content. They are also marketed by their Spanish names, boniato and ñame.

( Before Katrina I had a friend who would send us a crate of yams every year )
Both are missed.

I bake Sweet Potatoes just the way my mother baked them...and my grand-mother.

Tip) Do not wrap the potatoes, this will steam them instead of baking them.

As many as you will need-fat and plump
Scrub with a vegetable brush and allow to dry

Pre-heat oven to 400*

Take a small amount of cooking shortening and rub each potato well
With a sharp knife cut a small slit in the top of each potato-just enough to allow the steam to escape.

Line a large cookie sheet with brown paper ( can use baking foil )

Arrange potatoes on baking sheet and bake at 400 for 20 minutes
Lower the temp to 375 and continue baking until soft to the touch when slightly squeezed. ( large potatoes will need 45 to 60 minutes of baking in a conventional oven.

When done, remove from oven and fill the slotted potato with a small amount of real butter and a drizzle of Mint infused honey if desired. ( the skins are very edible and contain a large amount of nutrients.)

Mint Infused Honey

1 cup of your favorite honey

Place in a small sauce pan with a few mint leaves ( I like Lemon Balm )
Heat until really hot without boiling

Let stand about 20 minutes and reheat, the mint will infuse during that time.

This is also delicious served on Patty Pan squash.

Yummy...I can taste it now~

Bea Kunz

My Important Things ~

My Ten List~

Education on and sharing of all the above.

Happy Weekend~

Bea Kunz

Wednesday, November 18, 2009

Thanksgiving Recipe # 5 from The Sage Hill Farms Table~

Garlic Stuffed Mushrooms~

12 or more large fresh mushrooms ( I like Portobello )Large enough to share.
1 tablespoon real butter-melted
1- 4 to 6 oz package Goat Cheese
3 cloves garlic-crushed
3 tablespoons chopped fresh parsley
1 teaspoon dried rosemary
1/2 teaspoon sea salt
1 teaspoon dried basil or thyme
1 teaspoon fresh ground black pepper
2 tablespoons real utter-melted
3 or 4 tablespoons dry white wine

Clean mushrooms with a damp paper towel

Remove and chop stems and set caps aside

Saute' stems in a tablespoon of butter in a medium skillet until tender; set aside
Add caps to the skillet and saute' 2 minutes on each side, drain on paper towels

Combine Goat cheese and remaining 8 ingredients in a small bowl, stir with fork until blended
Stir in chopped stems

Spoon mixture evenly into reserved caps

Place mushrooms on a ungreased baking sheet, broil about 5 " from broiler heat 5 minutes or until lightly browned

Serve hot and Enjoy!


To store fresh mushrooms place them in a loosely closed paper bag ( not plastic )in the frig. Plastic produces moisture and will cause the mushrooms to get soggy and black.

Clean fresh mushrooms with a mushroom brush or a damp paper towel.
Never soak mushrooms in water, they are like a sponge and will absorb the water and turn soft.

Happy Season of Fall~

Bea Kunz

Shades of Transition

Some of the changes that transforms Sage Hill from summer into fall.

Left to right....

Bay Tree
Garlic Chives at seed stage
Thanksgiving Cactus in the process of her glory
Plants for over-wintering in the basement
Swamp Rose in the bog
Beds all covered and resting
Apricot tree
Hydrangea 1&2
A restful place


Happy Season of a new beauty~

Bea Kunz

Tuesday, November 17, 2009

Corn Pudding~A Must For The Thanksgiving Table~

This time of year I pay close attention to to the foods I've had in my diet over the past year. Adding or taking away as needed.

For many years Soy has been promoted as a really good thing for our diet, but more and more and with some additional issues to be concerned about-Soy needs to be looked at in a new light.

While I have never been a Soy user I know many who are.

This blog will shed some light on the reasons why Soy isn't a plus for our diets.

Many of our basic foods now come with the GM ( genetically modified ) addition of negatives.

One of those foods is yellow corn...know that any yellow corn will be from this seed.
Even if being grown by an organic farmer...almost all the yellow corn seed is now GM.

White corn is not, because it is considered a lesser value in the bigger market it has so far not been deserving of the nasty consideration.

This brings me to our 4th Thanksgiving recipe.

Corn Pudding

This bakes into a slightly sweet custard that is a true Southern tradition.

5 to 7 cups of fresh or frozen creamed white corn
4 eggs, beaten
1/2 cup of half-and-half
1.5 teaspoons baking powder
1/3 cup real butter
2 Tablespoons of honey ( or sugar )
2 Tablespoons all purpose flour ( I use oat )
1 Tablespoon butter melted
1 teaspoon of Sage Hill Cajun seasoning blend
( or salt and pepper to taste ) add a wee bit of cayenne

Measure corn and set aside

Combine eggs, half-and-half, and baking powder-stir well with a whisk

Melt 1/3 cup butter in a large saucepan over low heat;add honey or sugar and flour-stir until smooth. Remove from heat; gradually add egg mixture, stirring constantly with a wire whisk until smooth.

Stir in corn.

Pour corn mixture into a greased 1-1/2 quart casserole baking dish
Bake uncovered at 350* for 40 to 45 minutes or until pudding is set

Drizzle casserole with 1 teaspoon butter and seasoning

Broil until golden brown-watch closely-don't over brown


Bea Kunz

Monday, November 16, 2009

Recipe # Three from the Sage Hill Thanksgiving Table~

The standard and most used way to cook green beans is to cover them with water and boil slowly until they are tender. The big problem with this method is that most of the nutritional value is cooked away in the water.

( if you use this method toss in a small amount of Ginger about 5 minutes before end of cooking time-adds a nice flavor and some replacement value of what is lost in boiling.)

There are two other methods that are delicious and retains so much of the goodness that we are all striving for in our menu.

One is a steamer pot just long enough to tenderize a bit.
Lightly season with your favorite blend, add a touch of real butter or olive oil and presto....fabulous beans.

My favorite way to prepare them is....In a large Dutch Oven ( I use iron ) heat 2 TBS of Grape Seed oil, add beans and saute' until hot through and through but still crispy. Sprinkle lightly with garlic powder and fresh grated Goat Cheese...just a small amount of cheese.

( toss in a few Lemon Balm leaves or sprinkle 1 teaspoon of dried into the saute'ing pot....yummy)

Even the kids will love least ours do.

Hope you are having a fun time preparing for the coming Thanksgiving Day celebration, I am~

Bea Kunz
Sage Hill Farms

A festive Confero Productions in Birmingham, Al. Confero is my eldest grandson's company and this is his design and layout for the Alabama Weddings Magazine.

Am I a proud bet~

Cooking For Taste and Health~
The link above is an article/special in the Fall issue of "WE Magazine" published by our one and only Heidi Richards of the Her MasterMind Network, among the many other places she hangs her business hat.

This article gets my attention because I too believe and promote good health through better food choices and the way in which we prepare them.

The entire magazine is a wonderful publication and if you aren't reading it, you are missing out on a lot.

Bea Kunz

Sunday, November 15, 2009

Papa's Greens from the Thanksgiving Table at Sage Hill~

Papa's Greens~

1 pound very lean bacon or prosciutto cut into very small pieces.
As many greens of your choice as needed ( we do turnip, mustard,and kale-mixed )
Sea salt
Fresh Black-peppercorns-grated
1 Fresh garlic bud or 1 teaspoon powder

In a large Dutch oven-fry bacon or ham and drain well.
Remove meat to a thick folding of paper towels to soak up all the remaining grease.

Place Dutch Oven back on the heat ( high ) add 1 TBS of olive or grape seed oil to the pan.
Place greens in the pan and saute', stirring constantly until wilted and very hot.
Add seasoning and stir well.

Remove from the pan and sprinkle with the bacon/ham bits.

Serve hot ( I make this the last dish from stove to table.

A sprinkling of Hot Pepper Sauce will add an extra bite to the greens....delicious!

Happy Autumn
Holiday's are nearing~

Don't forget Sage Hill Farms and the Vintage store for your shopping needs.

* A very special thank you gift with each order that goes out this season~

Bea Kunz
Sage Hill Farms

A Gratitude Moment~

It would take more space than Blogger gives me to list all my gratitude's. Soooo, for this project and this day I am focusing on Dina Giolitto.

A flower for you sweet lady~

We come and go through each others lives, websites and blogs.
And I never fail to learn new things or be blessed with a rich and warm feeling of a real connection.

Last fall I had a very bad accident in my garden...stuck a stake into my left eye, was out of focus ( pun intended ) for the better part of 3 months.
After knowing the results and settling into a routine of healing I get a lovely and useful surprise in my mailbox one day.

Dina had shopped for and made a gift to me of a wonderful homeopathic eye remedy.
My eye doctor was pleased and encouraged my using it along with his treatment.

He is a big promoter of natural healing and contributes mine in part to the gift from Dina.

My point in sharing this story is this; not only is Dina a top player in her field
she is also a warm and caring individual who will go the extra mile to fill a need.

I suggest getting to know Dina and all she does if you want an extra blessing in your life.

Thank you Dina, I think about you more often than I connect...will try hard to remedy that.

Bea Kunz
Sage Hill Farms

Friday, November 13, 2009

Creamy Pumpkin Soup~with Sage

As promised, the beginning of our Thanksgiving meal in Recipes.

Creamy Pumpkin Soup with Sage~

Served in the Pumpkin Shell~

2 teaspoons real butter
1 cup chopped onion
3/4 teaspoon dried rubbed sage
1/2 teaspoon curry powder
1/4 teaspoon ground nutmeg
3 tablespoons all-purpose flour
1 quart + home made chicken broth ( or 3 to 4 10oz cans low sodium broth )
1 tablespoon tomato paste
1/4 teaspoon sea salt
24 ounces of canned pumpkin
1 cup chopped peeled Macintosh apples or other sweet cooking apple
1/2 cup evaporated skim milk
Sage sprigs (optional)


Melt butter in a Dutch oven over medium heat.
Add onion: saute 3 minutes.
Add sage, curry powder, and nutmeg; cook 30 seconds.
Stir in flour; cook 30 seconds.
Add broth tomato paste, and salt, stirring well with a whisk.
Stir in pumpkin and apple; bring to a boil.
Cover, reduce heat, and simmer 25 minutes or until pumpkin is tender, stirring occasionally.

Remove from heat; cool slightly.

Place mixture in a blender or food processor; process until smooth.
Return mixture to Dutch oven; add milk.
Cook until thoroughly heated.
Garnish with sage sprigs if desired.

(Serving Pumpkin)

Take a large size pumpkin and cut about 1/3 round from the top.

Scoop out a fair amount of the meat and all the fiber strands.
Salt and pepper the inside really well.

Heat oven to 400 and place a large tray of water in oven and allow to get very hot.

Place pumpkin in the water and leave in the oven until it starts to look and feel a bit soft and maybe brown around the top. ( do not over cook or it will split.

Remove from oven just before serving time, pour soup into pumpkin and use as a center
piece for the first course of your holiday meal.

Colorful dishes are also a nice addition to the Thanksgiving table...especially for the soup course.

Thursday, November 12, 2009

Over The River and Through the Woods~

Has been replaced for the most part with down the interstate as fast as our cars can carry us.

Fourteen days until Thanksgiving.

I'm counting the days and planning the feast.
My brother will be our guest this year, circumstance's unforeseen will keep other family members from being here.

The youngest grandson will be having his tonsils taken out the day before Thanksgiving. ( bummer, but it will bring better health in the future.)

The youngest son is immobile with a fractured, I will enjoy and be grateful that my brother was chosen and will grace us with his happy personality and good conversation. ( and, he always brings really good wine ! )

Stay tuned, starting tomorrow I will share our Thanksgiving menu, one dish at a time.

Herbs are a must for Thanksgiving cooking, so if you need to stock up on fresh dried....just pop over to the website and place your order.

Nothing compares to fresh rubbed sage for the best turkey and dressing...yummy~

A free tea package goes out with every order of $ 19.00 or more.

I'll meet you here tomorrow...don't be late~

Bea Kunz

Old Farmers Advice--Your fences need to be horse-high, pig tight, and bull-strong.

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.


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."

Make it a kNowledgable November~

Bea Kunz