Springtime At Last!

April is here, the sun has been warm and loving, we had a visit from the rain gods last night...all is right with the world at Sage Hill Farms.

My focus this month is on new herb beds and a lovely rose garden that my hubby started last year. Roses are not my specialty, but I am doing ok. We had lovely blooms last year, so I expect double the production this summer...I will share the beauty when the time is right.

April is the month set aside to honor the earth...so , what are your plans to give back?
A few suggestions that may spur a project or two...I'm wishing???

Start a compost pile if you don't already have one.....landfills are quickly becoming overload for the health of the earth. If you need help, ask me or just google "composting"...

Plant a garden...if you don't have space, use containers, grow something for your good health.
Plant a community garden...for the good health of someone else.
Donate the abundance to a local charity/community kitchen, etc.

More than anything and maybe the first thing...if you need to, educate yourself on the need to know all there is to know about your food sources. The good, the bad, and the ugly. Our food supply is at a very critical stage....we all must get involved, make noise about things you don't like, make more noise until someone hears and reacts.

There are many great websites to guide us, below are a few I enjoy and learn from on a regular basis.

http://www.organicconsumers.org
http://www.eatwellguide.org

I wish for you a very Amazing Grace April!

Bea Kunz
http://www.sagehillfarmsandvintagestore.com

Holiday Cooking Continued...

Happy Holidays to you all! It is cold in our part of Tennessee, but the kitchen is warm and starting to smell an awful lot like Christmas!

Sooooo to share:

(CHRISTMAS SALAD for the Green Lovers.)

Whatever winter greens you have...my choices, Turnip greens, mustard, kale, loose leaf lettuce's, radish tops and beet tops.
Wash and spin dry, set aside for about 10 min to dry really well.
Add sliced raw turnips, radish, beets and about a cup of sliced, well drained peaches.
Toss and serve with salted sunflower seeds sprinkled over the top.

Needs no dressing, but if you insist mix a small amount of Honey Mustard with a small amount of the peach syrup and spoon on individual plates.
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(COFFEE NOEL)

8 raw sugar cubes or 1/4 tsp stevia powder
4 whole cloves
peel of one orange/white membrane removed
peel of one lemon/```````````````````````
2 cups brandy
4 cups hot brewed coffee

In a chafing dish combine sugar, cloves, orange and lemon peel, and brandy.
Heat til very warm. Spoon some of the brandy into a ladel and set aflame. Lower the ladel into the dish.
Slowly pour in the coffee. Stir gently and serve.

Makes 8 cups. Recipe is easily doubled.
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(MARMALADE POUND CAKE)

This is an old British recipe in the finest of traditions.

1 pound unsalted butter
2 cups sugar
8 eggs, seperated, whites beaten stiffly
1/2 cup thin shredded orange marmalade
1 tbsp brandy
1/4 tsp salt
4 cups cake flour

Pre-heat oven to 300*

In a mixing bowl, cream together butter and sugar until light and fluffy.
One at a time beat in egg yolks until well blended.
Beat in marmalade, brandy, and salt.
Gradually add and beat in flour.
Fold in egg whites.
Pour batter into 3 buttered and floured 8-inch loaf pans and bake until golden and springy to the touch. (About 1 hour and 15 minutes.)

Makes 3 cakes

Can be served plain or with your favorite topping.
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(CHRISTMAS TEA EGGS)

These are lovely on a Christmas Brunch table:

10/12 fresh eggs
3 tbsp light soy sauce
3 tbsp rice wine
1 star anise
1 tbsp light brown sugar
1 cinnamon stick
3 slices fresh ginger, smashed with the flat side of a cleaver
3 tbsp black tea leaves

Cover eggs in cold water and boil for 10 minutes.
Drain, lightly cool eggs under cold running water.

Lightly crack the eggs but do not peel. Set aside.

Put remaining ingredients into a large pan, filled with 4 cups of water.
Bring to a boil and reduce heat and simmer 20 minutes. Add eggs and simmer for about 45 minutes.
Turn off heat and let eggs sit in the mixture until cool enough to handle.
Peel and cut into wedges or put into a pretty bowl and serve whole along with the rest of your food fare.
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(SAGE HILL FARMS CHRISTMAS BRUNCH)

Serves 4/6 and easily doubled.

one dozen fresh eggs, beaten with a generous amount of our own Cajun seasoning.
(very softly scrambled and set aside.)

one large loaf fresh French bread-cut in half, length ways-scoop about half the soft bread out of the loaf and set aside.

one sweet onion, chopped very fine
one cup mushrooms, chopped very fine
one large tomato, chopped very fine

Saute the onion, mushroom, and tomato until just soft, season with a sprinkling of our cajun seasoning.

Drizzle the bread loaf with olive oil and sprinkle with our cajun seasoning.
fill loaf with the scrambled eggs, and layer with the vegetable mix.

Chop the remaining soft bread, drizzle with olive oil and a few pats of real butter.

Wrap in baking foil and place in a pre-heated 400* oven for 10 minutes or until good and hot, fold the foil back and put oven on broil until light and golden on the top.

Remove and cut into desired sizes, cross-ways.

Serve with golden fried potatoes and buttered grits.

Hot tea, coffee, tomato juice and your juice choice.
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Happy Holidays!
Bea Kunz/Sage Hill Farms

Herbal Punch

A delightful non-alcoholic party punch for the holidays.

Serves 30+

2 cups honey
16 cups water
2 cups freshly squeezed lemon juice
3 tablespoons rosemary
8 cups sliced strawberries
2 cups freshly squeezed lime juice
8 cups sparkling mineral water
3 or 4 scented geranium leaves

Combine the honey, 4 cups water, 1/4 cup of the lemon juice and the rosemary in a saucepan. Bring to a boil, stirring until the honey is dissolved.
Remove from the heat and allow to stand for 5 minutes. Strain into a large punch bowl.

Press the strawberries through a sieve into the punch bowl, add the rest of the water and lemon juice, lime juice and sparkling water. Stir gently.

Add ice cubes 5 minutes before serving.

Float extra rosemary leaves and the geranium leaves on top if desired.

Enjoy!

Bea Kunz

http://www.sagehillfarmsandvintagestore.com

December at Sage Hill Farms

December is truely the month I love most on the farm. Most everything is sleeping and life slows down to a pace that can really be enjoyed. I still have that bit of child-like magic expectation that comes with cold and snowy days, warm kitchens and bright lit christmas trees. So please join me in seeking out the magical moments of this time of year and share them with someone you love.

Here in middle Tennessee, we bounce back and forth from cold to warm to rain to threats of snow and then we awake one morning and realize the cold has landed for the season. That is when you want to be sure everything is well protected and then just let it all be until spring.

We have winter greens growing in the garden, turnips, spinach, mustard, loose leaf lettuces and kale. Doesn't really matter how cold it gets they will be just fine and makes for a nourishing meal at the end of a cold work day.

We had our own pumpkin supply this year for Thanksgiving, and I have to say, they were beautiful and very tasty. From the small Baby Whites to the very large bright orange (i don't know what it is)pumpkin, they were all interesting to grow. Our first time to try that crop and I'm looking forward to doing it again next year.
I learned some things and will be better prepared for the next try.

Things in your herb garden that will produce all winter...your rosemary, thyme, sage, and oregano should be happy as long as you aren't too far north, I'm not real sure how the herb gardens survive the very harsh winters. Maybe someone will share their experience with me on that.

Sage Hill Farms has signed a fairly large contract with "Kids Culinary Adventure" in CA., for the upcoming spring, and as a result we will be growing herbs in greenhouses all year. This is a big step for us and I'm very excited and a little scared.
Growth is frightening sometimes, when it takes you out of your comfort zone...but then I suppose if you never leave your comfort zone you really don't grow.

I'm wishing you all a very "Happy Holiday" season.

For your herb needs, please visit us at: http://www.sagehillfarmsandvintagestore.com

As always we are just a phone call or email away.

Blessings,
Bea Kunz
Sage Hill Farms

Holiday Cooking.

This is the time of year we pull out all the favorite , time tested, and generational cooking secrets. I'm no different, I have recipes that go back to my great-grandmothers time.

Sage Hill Farms is working on a very special cookbook, and these are some of the special gifts that will be included.

Happy cooking and eat in moderation, good for the soul and the scales!

~~~Onion Strudel~~~

4 medium red onions, sliced

3 tablespoons butter

2 tablespoons flour

fresh ground black pepper to taste

3/4 cup vegetable broth

1/4 cup white wine

1-1/2 cup buttered plain croutons

1 cup shredded swiss cheese

3 tablespoons grated Parmesan cheese

1 package phyllo pastry

1 cup melted butter

1/4 cup yellow cornmeal

~~~Saute' the onions in 3 tbsp butter until tender. Stir in the flour and pepper, mix in the broth and white wine.

Cook over medium heat until thick and bubbly, stirring constantly. Let stand until cool and stir in the croutons and cheeses.

Place 6 sheets of the phyllo pastry on a work board and cover with a damp cloth to keep it from drying out. Brush the pastry one sheet at a time with melted butter, and sprinkle lightly with cornmeal, stacking after the completion of each sheet.

Spread half the onion mixture to within 1 inch of the edge in the middle third of the pastry. Fold one end over the onion mixture. Roll, as for a jelly roll. Place seam side down on a baking sheet and brush with butter.

Repeat the process with the remaining pastry to make another strudel.

Bake at 350* for 35 to 45 minutes or until golden brown.

Serves 6 to 8 easily.

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~~~Crab Bisque~~~

1-1/2 ribs of celery chopped

1 medium onion, chopped

1 large carrot, chopped

1/4 cup vegetable oil

1 pound of fresh or frozen crab meat

1-1/2 teaspoons paprika

3/4 teaspoons sea salt

3/4 teaspoons fresh ground black pepper

1-10oz can-cream of mushroom soup (organic if possible)

1-10oz can of cream of celery (organic)

2 soup cans of half-and-half or evaporated milk

1/2 cup dry white wine

1 tablespoon of butter

1/2 cup chopped fresh parsley

~~~Saute' the celery, onion and carrot in a sucepan until tender.

Stir in the crab meat, papriks, salt and pepper. Simmer for 20 minutes, stirring occasionally.

Add the soups and mix well, pour into a food blender and process until smoothe.

Return to the saucepan and stir in the half-and-half and white wine.

Cook just until heated through. Stir often or it will stick.

Ladel into soup bowls, top with 1/2 tsp butter and a sprinkling of parsley.

Serves 6 to 8.

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~~~Chicken and Dumplings~~~ (comfort food at our house)

1 5 lb hen-cut up

1 tbsp sea salt

1 rib celery, sliced

1 lemon, sliced

1 onion, sliced

8 peppercorns

1 bay leaf

Combine the hen and the salt with enough water to cover in a stockpot and bring to boil. Add the celery, lemon, onion, peppercorns, and bayleaf.

Simmer for 2 hours until the chicken is tender, add water if needed.

~~~Dumplings~~~

2 cups flour

2 tsps baking powder

1 tsp salt

1/3 cup pure vegetable shortening

1/2 cup milk

1 egg

Combine the flour, baking powder and salt in a large bowl.

Cut in the shortening until crumbly.

Whisk the milk and egg together in a bowl. Add to the crum mixture, stirring until a firm dough forms. Add additional flour if needed for a firm consistency.

Roll the dough 1/4 inch thick on a slightly floured surface and cut into strips.

Drop the strips into the hot broth, cover and high simmer for 30 minutes. Do not stir during cooking or your dumplings will dissolve.

Discard bayleaf before serving.

Serves 6 to 10.

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~~~Oyster and Pecan Dressing~~~

8 ozs of turkey sausage, sliced

1/2 cup butter

1 cup chopped onion

1 cup chopped celery

6 cups dry bread crumbs ( I use cornbread, but any stout bread such as french will do)

3 cups, drained, fresh oysters

1 cup chopped pecans

1/4 cup chopped fresh parsley

1-1/2 tsp worsestershire sauce

1 tsp sea salt

1/4 tsp fresh ground black pepper

Saute' the sausage in a 6 qt Dutch-oven until golden brown. Remove the sausage and drain. Reserve the pan drippings

Heat the butter with the pan drippings until the butter melts, add the onion and celery, saute' for 5 min and remove from heat

Add the bread crumbs, oysters, pecans, parsley, Worcestershire, salt and pepper and toss lightly.

Place in a well oiled baking pan and bake covered w/ baking foil until a knife test is clean. About 45 to 60 min.

You can use the dressing to stuff the turkey or chicken, be sure to follow the baking time chart for the proper cooking time if you do.

Serves 10 to 12 easily.

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Autumn Highlights.

Around our house October and November means lots of pumpkins, big fat orange ones, and dainty, and not so dainty, white ones, fat, skinny, perfect and totally warped ones. I never ever have enough pumpkins to satisfy my never-ending use for them. Of course the pumpkin isn't the only autumn fruit/vegetable that is worthy of attention in the colorful scheme of this most loved part of the year.
Gourds, corn stalks, and the different array of apples, from green to yellow to red and a combination of all the previous mentioned colors, it really is the most colorful season.

We enjoy using the colorful selection as an inviting grouping on the front porch, a lovely selection of pumpkins on the farm table in the dining room is very fitting.
A few scattered around the gardens provide a little touch of color to a somewhat fading look by this time of year.

And...of course we must not forget the Jack-O-Lantern.

What would October be without that special face sitting by the door greeting everyone who passes by or comes to call.

One of my very favorite uses for the pumpkin is in the kitchen of course.

For the family meal at Thanksgiving I use a medium size "Sugar Pumpkin"...(best for cooking)as a serving bowl for our favorite stew.

The options are many, just use your imagination for the stew.

Cut the top from a medium size Sugar Pumpkin, scoop out at least half of the pulp/without leaving the shell too thin. Set aside to use in the stew.

In a large deep pan place the pumpkin in boiling water, about 1/3 of the way up on the pumpkin.
Place in a very hot oven and cook until all the water is gone or until the pumpkin is just starting to get soft.(don't overcook)

Remove from oven, let sit for a few minutes to cool slightly.

Sprinkle the inside with salt and pepper or your favorite spices.

Saute' the firm parts of the pumpkin pulp, season according to your other ingredients. Stir all together and add to the pumpkin shell. Put it back in the oven and cook about 20 minutes, just enough to blend the flavors.

Makes a lovely centerpiece for the table and delicious too!

Enjoy this season, however you celebrate it...it is so special.

Bea Kunz
Sage Hill Farms

HERB and SPICE CHART

While cooking with herbs and spices really have no hard and fast rules, there are however some time-honored ways of using them that seem to be traditional.

HERB/SPICE-----------------SUGGESTED USE---------------------
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Allspice~~~~~~~~~~~Stews, peaches, apple dishes and tomatoes.
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Anise~~~~~~~~~~~~~~Baked Goods, fruits, and some vegetables.
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Basil~~~~~~~~~~~~~~Tomatoes, fish, lamb and soups.
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Bay Leaf~~~~~~~~~~~Stocks, stews, soups, chicken & tuna.
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Cardamom~~~~~~~~~~~Baking, good cinnamon substitute.
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Chervil~~~~~~~~~~~~Asparagus, eggplant, mushrooms, fish, poultry.
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Chives~~~~~~~~~~~~~Eggs, salads, baked potatoes and soups.
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Cinnamon~~~~~~~~~~~Baked goods, rice pudding, coffee, Mexican food.
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Clove~~~~~~~~~~~~~~Sweet baking, sweet potatoes, apples, hot teas.
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Coriander~~~~~~~~~~Indian and curried foods, rice pilaf, chicken.
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Cumin~~~~~~~~~~~~~~Chili, curries, brown rice, black beans.
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Dill~~~~~~~~~~~~~~~Fish, eggs, potatoes, pasta salads and squash.
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Fennel~~~~~~~~~~~~~Seafood, pork, squash, beets and pasta sauces.
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Ginger~~~~~~~~~~~~~Winter fruits, Oriental dishes, carrots, hot teas.
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Marjoram~~~~~~~~~~~Vegetable soups, fish, poultry, most meats.(oregano substitute)
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Mint~~~~~~~~~~~~~~~Roast lamb, hot/cold teas, fruit dishes and salads.
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Nutmeg~~~~~~~~~~~~~Spinach, sweet potatoes, squash, cream soups, baked goods.
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Oregano~~~~~~~~~~~~Tomato dishes, vegetable juices, broiled fish, greek dishes.
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Parsley~~~~~~~~~~~~Eggs, meats, fish, cream cheese.
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Paprika~~~~~~~~~~~~Egg salad, pasta salad, fish, cajun cooking.
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Rosemary~~~~~~~~~~~Lamb, beef, roasted potatoes, grilled foods, eggplant, tomatoes.
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Sage~~~~~~~~~~~~~~~Pork, stuffings, squash, cornbread, stewed peaches.
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Tarragon~~~~~~~~~~~Eggs, chicken, crab, mushrooms, herb vinegars, french sauces.
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Thyme~~~~~~~~~~~~~~Chowders, soups, stews, stuffings, meatloaf, cheese & grilled food
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