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

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

One Step Closer~

A worthy read as it effects our food sources.

Would like your feedback too.

Thanks

Bea Kunz

Monsanto a Focus of US Antitrust Investigation

Monsanto is a focus of Justice Department antitrust investigation of US seed industry

http://abcnews.go.com/Business/wireStory?id=8784859

An Open Invitation~

Please come join us at http://Hermastermind-network.ryze.com/
for The Fabulous Females of Fall Campaign of Great Women, Great prizes.

Hermastermind network is among the top 20 networks inside the RYZE network.

If you are looking for priority networking among global business women this is the place to be.

Looking forward to having you join us.

A sample of the prizes to be given away during this campaign.

*Culinary herbal seasonings and Herbal tea/tisanes

Have an OutReach October~

October, Herbs and Festivals~

A bit of trivia...."Oktoberfest" a Bavarian holiday first and foremost, with Munich, Germany as the focal point of the history.

Oktoberfest originated as a horse race honoring the marriage of Crown Prince Ludwig and Princess Therese in 1810. And though Oktoberfest originated as a one-day commemoration, it has, over the years turned into a festival that can run for 2 to 3 weeks, depending on the location.

October is the beginning of the fall festivals and regardless where one lives, something is available. And if not...a festival isn't hard to put together, plan your own.

Herb of October...."Tarragon" is an herb I don't use much at all except in the fall of the year. It imparts a warm subtle taste that is just perfect for comforting days of early fall.

Tarragon is an important part of "fines herbs" a blend I enjoy for fish and fish stews, scrambled eggs and tomato dishes.

Tarragon also makes a delicious vinegar blend for Bearnaise, tarter and hollandaise sauces and a butter that is fabulous on steak, chops and grilled fish, chicken and most any other meat.

Tarragon leaves are rich in iodine, mineral salts, vitamin A and C.

It is used on tooth-aches in the alternative medicine field.

In most areas it will not survive the winter, cut it back and cover with leaves for protection from the harshness of freezing. In the spring uncover and it will spring up healthy as ever.

Recipe....Put a few sprigs of Tarragon in a bottle of white wine vinegar and allow to sit for at least 7 days. Add a small amount to a bit of avocado oil and small amount of agave nectar to dress a salad. Yummy !

Happy October~

Bea Kunz

Thyme For Pruning

This is the time we have to make the decision on cutting back the herbs that require pruning.

It's difficult I know to take the clippers to a beautifully formed bush that is just sitting there looking perfect. But...if some pruning isn't done the spring will give you a bush that is straggly and somewhat slow growing.

Regardless the size of the shrub, 1/3 of it can be easily taken off, this will allow it to adapt to the new shape before the colder weather arrives.

I don't suggest pruning any later the this month...you don't need open cuts on any plant when the cold season arrives, this can cause damage to the stems that can easily be the death of the whole plant.

Thyme, rosemary, sage and oregano are all cold tolerant and will put out new growth and give you fresh pickings all winter.

If you are in a much colder climate ( I'm in the middle south )row covers might be needed to protect some perennials.

Happy Gardening~

Autumn-From The Herb Gardens To The Table~

No matter where you live or how you garden, each season has its own special draw.

Autumn or Fall is the pre-launch pad for the more glittery holidays of winter.

But Autumn is for me and can be for you, the most delightful months of the year...in the gardens.

At Sage Hill Farms-it means a time of slowing down, taking the time to look back and look around at all the accomplishments achieved during the rush days of summer.

Rosemary, thyme, chives, basil and oregano are still flourishing in my gardens.
Depending on your location, your basil may be history until next year, the first cool snap will render it ugly and tastless. ( so don't forget to dry some during the last days of growing ) Or...you can order the most delicious dried basil from Sage Hill Farms...along with many other seasonings and herbal/blended tea's.




Autumn is also our favorite grilling season, especially the month of September and October, the weather has toned down to a mild, comfortable outside degree, the pest have moved on to a warmer climate, and some of the most comforting foods are wonderful on the grill.

Two of those being Patty Melts and grilled Green Tomatoes.

Autumn is the only time of year we eat burgers, they just seem to be made for this special time. We are winding down from the summer and they are easy and delicious.

A relaxing evening on the deck/patio, warm easy comfort food, and a good friend or two or three, or...a small family gathering...perfect.
~~~~~~
Patty Melts with Grilled Onions and Grilled Green Tomatoes )
( recipe for 4 )
~~~~~~

1 pound ground beef or turkey ( I do turkey )
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
2 teaspoons Dijon mustard
1/2 teaspoon sea salt, pink, or real...anything besides table salt.
1/8 teaspoon fresh ground black pepper
1 clove garlic-finely chopped
4 slices Swiss cheese
8 slices fresh rye bread

1- Heat coals or gas grill.

( prepare thin sliced onions and sliced green tomatoes for a grilling pan.)

Slice both and toss with a small amount of grape seed oil or olive oil, salt and pepper. Place on grilling pan, cover with cooking foil and allow to cook until burgers are ready.)

Mix all ingredients except onions, cheese an bread.
Shape mixture into 4 patties, about 1/4" thick.

2- Cover and grill patties 12 to 15 minutes, turning once, until no longer pink in the center.

Top patties with cheese, cover and grill 1 minute or until cheese is melted.

Add bread slices to the grill for at least 5 minutes, turning once.

Place patties on bread and top with onion and tomato.

** Because of the low fat content turkey patties may stick to the grill unless the grill is oiled...* do this before lighting the grill.*

Serve with grilled melon for a very special meal.

Any breakfast melon is good...Cantaloupe, honeydew, etc.

Slice about 2" thick, brush with Basil Lemon Marinade.

Place on the hottest part of grill the last 4 to 5 minutes of burger cooking.
Grill each side until grill stripes are visible on the wedges.
Brush a few times with marinade while cooking.

** Basil Lemon Marinade**

1/2 cup lemon juice
1/2 cup orange juice
1 teaspoon honey
1/2 cup thin sliced basil leaves ( or 1/4 cup dried.
1/4 cup olive or grape seed oil.

Mix all ingredients and allow to sit for 20 minutes before using.

This is a recipe you can alter to your own liking...ripe tomato instead of green, your favorite cheese, etc.

Enjoy and do bask in the crispness of Autumn~

Bea Kunz
Sage Hill Farms