Shrimp and Sugar Peas

2 Tbs olive oil
2 Tbs curry powder
1-1/2 lbs raw shrimp-peeled
1 lb snow peas-string and chop or use whole
1 cup lite coconut milk
1/4 cup lemon juice
1/2 tsp rock salt

Heat oil in a wok or skillet over med. heat
Add curry powder and cook until aromatic (2 min.)
Add shrimp and peas (cook 4 min)
Stir in milk, juice and salt
Bring to a easy boil and cook another 2 minutes.

Do not over cook.

May in the Herb Gardens.

Ok...this is our second try this spring with the herb beds. March was so warm, everything popped out of the ground and took off running! But, mother nature wasn't finished with her winter blessings...so many things got zapped pretty good.

It seems as if most things are going to bounce back on their own...we have had to cut back and replant a few. That's life on a farm....one day at a time.....

Chives, oregano, dill, thyme, and sage are all looking very good.
Rosemary and lavender looks iffy at the moment....except my little kitchen garden, everything there is beautiful and in excellent shape. So I am blessed!

Not too early to start working you soil...hopefully you have a nice big pile of compost to scatter around. Just work it into your garden soil and plant directly into the compost, best fertilizer you will ever use.

A friend sent me a Comfrey plant early last year, it was beautiful but never bloomed...well, it is now in bloom, and beautiful isn't the right description...it is so amazing...I planted it right by the compost pile, so what does that tell you?

In our vegetable garden we have tomatoes, bell peppers, carrots, spinach and snow peas. We also have a family of 4...rabbits.....living in the field next to the garden...I suppose there will be some munching going on, they don't eat a lot and usually just the bottom leaves, so we will try to be generous and share...only if they don't get greedy!

I hope you have a Marvelous May and plant a garden...it's so fun!

Bea Kunz
http://www.sagehillfarmsandvintagestore.com

Sink or Swim??

Utah Woman Auctions off Great Salt Lake for a Piece of the Big Apple
PLEASANT GROVE, UTAH April 30, 2007

(PRLEAP.COM) Utah author, Kim Mutch Emerson gathered 2 cc’s of briny water from the Great Salt Lake and posted it on eBay for auction in an experiment to get to a writing seminar in New York City.

In a caper of what some might consider unconventional and others downright bizarre Utah author, Kim Mutch Emerson took a drive to the Great Salt Lake, gathered 2 cc’s of briny water and posted it on eBay for an auction. She believes it’s her ticket to New York City.

When asked why she is auctioning off this minuscule amount of salt water Emerson stated, “I’ve been invited to New York for a writing seminar held by Mark Victor Hansen. The moment I received the invitation I knew I would be at that seminar. But there was a list of things that had to happen first. I needed to trademark my teaching system before presenting it in manuscript form in New York as well as other details. Then I had this crazy idea. If Kyle MacDonald could trade a red paper clip for a house last year, surely I can auction this piece of the famous Salt Lake for a trip to New York City. After all, I am not trying to buy New York; I just want to borrow it for a day. So, you see, it’s an experiment. I’m a writer, what can I say. ”

Emerson is a public speaker, mentor and author of the Law of Attraction and other universal laws that have taken the world by storm since the release of the movie The Secret a year ago. She is putting this law to the test with her experiment. Will the world see Emerson in New York City at the end of May or will she find her dream floating in the second saltiest lake on earth?

Kim Mutch Emerson is available for interviews by telephone at 801-788-4197. To visit her eBay auction click http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=220107796510 or find her at http://www.universityofprosperity.net

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Contact Information

Kim Emerson
Writing Pro
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801-788-4197

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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