Saturday, June 27, 2009

Herbs and Tuna Salad~

I never tire of creating new combinations for salads.

This is a very basic combination that delivers a very complex flavor.
With each bite you experience a different sensation,all coming from the different greens and herbs .

Serves 2...easy to double recipe

Start with a good mix of salad greens.

I use 2 or 3 mixes of lettuce, mesclun, mustard greens, spinach, basil leaves and a bit of Swiss chard.
Tear greens and add to plates .

In a small bowl add 1 or 2 small cans of water packed tuna-drained well
1 or 2 Tablespoons of plain yogurt ( or mayonnaise )
1 Tablespoon of chopped sweet pickle
1 Tablespoon sweet onion-chopped

Mix well and add to center of greens

Chop and add around the edge of the tuna mix;
1 small cucumber-chopped
1/2 to 1 whole avocado

Add a twist of fresh lemon
Your favorite crackers...and a good sprinkling of lemon pepper

A most delightful taste-bud treat~

Bea Kunz

Wednesday, June 17, 2009

Herbs and Breakfast

~I have two house guest this week and we are learning much about all the many ways to have a safe and healthy summer...including delicious and fun foods.

My house guest are of course my two young grandsons...Bradley and Jack-ages-10 and soon to be 8.

So far we have had a week of some work, some play, and lots of talk and cooking experiences.

They have come to know the summer herbs on a personal level.

We've included, fresh from the gardens at each meal, a sampling of two or more vegetables and herbs that will interchange and produce a tasty and healthy plate.

Today's special was Poached eggs with Dill and Salmon.


serves 4

4 poaching/custard cups ( oven ware )
4 eggs ( organic/hormone free )
3/4 cup good white wine
3/4 cup cold water
small amount of real butter
1 Tablespoon fresh or fresh dried dill weed
1 teaspoon Sage Hill Farms Cajun blend seasoning

Place small amount of butter in each cup and heat slightly
Mix water and wine and divide between the 4 cups
Break one egg into each cup
sprinkle with Cajun blend seasoning and the dill

The egg should be just covered with the wine/water

Place in a preheated 375 oven just until the liquid has almost cooked away.
Or until your desired doneness of the egg.


2 to 4 slices of your favorite bread ( I use whole grain or oat )

Mix together in a small bowl-
1 small can of organic salmon
small amount of Greek Yogurt ( just enough to blend )
small amount of Cajun blend seasoning
Sprinkle with fresh dried dill and toast under the broiler just until hot

Cut into 4 squares


Mix a combination of melon, red grapes, and cucumber
Sprinkle very lightly with Cajun seasoning and toss lightly


In a tea pot add 6 teaspoons of Sage Hill House blend ( lemon balm/peppermint )
less than 1/4 teaspoon of Stevia
4 to 6 cups of boiling water

Cover and steep for 5 to 7 minutes

Make the breakfast table interesting and the guest will more than enjoy~

Sunday, June 14, 2009

Herbs-Eat And Grow Healthy~

Whether we are preparing for 2 or 20, fresh summer vegetables are are as good as it gets...around our house.

This is an easy and delicious lunch or dinner.

(A bit about the Black-Eyed pea.)

The name black-eyed peas comes from the appearance of the legumes. They are small and white to yellow in color with a small black dot on each that looks like an eye...hence the name. They are valued for both taste and nutritional value. In addition to a high protein content, black-eyed peas serve as an excellent source of calcium, a great choice if you are a vegan, and are also high in vitamin A and folic acid.

The growing of black-eyed peas serves another very important purpose in areas where land is used continually for farming. Many crops, like corn or cotton, deplete the soil of nitrogen. Black-eyed peas on the other hand, add nitrogen back to the soil, and are fantastic to grow during crop rotations. One of the first advocates of such rotation was the famous George Washington Carver, who studied plants to see which would best replenish the nitrogen in the soil. He strongly urged families, particularly African American farmers, to use black-eyed peas in alternate years so that all crops would produce better yields. This was an easy argument to make since black-eyed peas were common food in the southern US.

The black-Eyed pea has a history of being a survival food during and just after the Civil War. When northern soldiers were burning and destroying southern crops they did not consider the pea crops worth the effort as they thought of it only as food for stock, so they left many fields untouched which supplied many families with food when food was in short supply.

Dried or fresh they are easy to cook and can be used in different ways.

This is one of my favorites.

Rinse and place in a large black iron dutch oven with enough water to completely cover.
Bring to a rapid boil and turn temp down to a good simmer.
Peas will cook in less than 2 hours, just until good and soft.

Season about 10 minutes prior to removing from heat.
Let stand about 10 minutes prior to serving.

( Black-Eyed Peas )

1 quart of fresh or dried black-eye peas
3 to 4 quarts of cold water
1 small onion-chopped
2 Tablespoons of Sage Hill Farms Cajun Season or you favorite
1 Tablespoon of real butter or olive oil

( Yellow Summer Squash )

4-6 small/medium summer squash-washed and chopped
1 onion-shopped
1 teaspoon Sage Hill Cajun seasoning
1 teaspoon olive oil

In a saute' skillet heat oil and cook while gently stirring around...don't overcook

2 fresh ripe tomatoes
4 small to medium size cucumbers

Wash and chop tomatoes
Wash and cut the stem end off the cucumber, then peel or not...peel will become bitter after a certain age.

Toss together with a small amount of white wine-just enough to moisten
Sprinkle with fresh ground sea salt or Cajun seasoning
Fresh ground black pepper is optional-for children

Arrange all on a pretty plate and garnish with sliced cucumber


Saturday, June 06, 2009

Organic and Herbal ~Yummy .

Summer has arrived and with the sun, changing of activities, and schedule's many of us find cooking and serving nutritious meals to be less than easy or exciting.

In the months to come I will be offering many great tasting, packed with nutrition, and visually enticing recipes for any and all meals of the day.

Brunch is a big event at Sage Hill Farms during the summer when heavy foods and stricter schedules are put aside.

We can be more energetic by eating less if we are opting for the right combination.

This is the brunch I had just for myself today.

You can easily adjust the amounts depending on the number of servings needed.


1 cup of cubed or balled melon-( I use cantaloupe )
1 cup sliced cucumber ( I like the baby ones )
1/2 cup thinly sliced sweet onion
1/4 cup purple onion
1/2 cup sliced cold chicken ( optional ) Omit if serving as a side salad
Sprinkle with a blend of sea salt, fresh ground black pepper and dried thyme.

Toss to allow the flavor's to mingle.

Serve with your favorite beverage ( I like a Beringer White California Zinfandel)

Set a pretty place to enjoy.

Do let me know if you would like recipes planned around a special food.

Happy Summer~Healthy Summer~

Thursday, June 04, 2009

Herbs and Insects~

Mosquitoes and their bites are no fun, but with the threat of West Nile virus they can become life-threatening. As an alternative to the many chemical laden products we find on the market...there are many herbal options that work just as well and much, much safer.

Most bugs really don't like garlic...but that can be an iffy option depending on your activities and whether or not you are the only one around . *smile.*

Another good option is to spritz yourself with an essential oil known for repelling insects. Popular choices for natural insect repellent include citronella, lemongrass, lavender, peppermint, eucalyptus, thyme, geranium, red cedarwood, clove flower buds, spearmint, black walnut, wormwood and rosemary. Dilute the essential oil with a carrier oil like almond or olive as some might react to strongly if the sun is very hot and if you have sensitive skin.

Another option is diffusing....any of the following can be used in a diffuser to repel mosquitoes: basil, catnip, eucalyptus, lemongrass, peppermint, pine, pennyroyal and elderflower leaf .

Take a daily B-complex vitamin. Mosquitoes find it distasteful.

Do you know that you can apply essential oil of geranium to your dogs to discourage mosquito bites.

Many times when I am working in the gardens and if the bugs are out and too friendly, I just pick a few basil leaves or some thyme sprigs, crush lightly and gently rub my skin for about 30 minutes and then I do it again...

It's safe and healthy, smells wonderful, and I'm bite free.

Have a great time in the June gardens~

Bea Kunz

Tuesday, June 02, 2009

Green Thoughts, Green Actions, Green Results~

"Heidi Richards" at "WE" Magazine does as much to promote small businesses and "green" living as anyone on the map.

Unless you are a regular reader of WE you simply don't understand what you are missing.

I, and Sage Hill Farms are blessed to land some much appreciated coverage in this edition.

If your radar leads you in that direction enjoy the articles and hopefully take something away that will be useful to you in your business/life.

While you are there, scan through the magazine and you'll be delighted at all the interesting places, subjects, and people you will find.

Plant a green thought and watch it grow. Just look what Mother Nature has given us.

The photo is inside a 30,000 acre state park about 2 hours from our home.
We recently spent a full day of hiking and absorbing all of the awesome wonders of green.

Bea Kunz