Herbs For The Basic Kitchen Garden

Herbs are very willing to share space with other plants and each other.
They really seem to grow much better when they are somewhat crowded.

This photo is my little kitchen garden just outside my kitchen door.
For normal, daily cooking you can grow everything you need in a very small space.
A 4 foot square will do and a 6 foot space will be abundant.

One or two plants of each...basil, thyme, oregano, chives and dill will serve most of your daily cooking needs well.

A rosemary bush is a must, but I don't suggest putting it in the bed with other plants, it will grow very large and totally crowd out anything close by.

It's fun to play with a small garden, try different things until you get just the right mix.

Herbs are not only wonderful in your food, they make a beautiful visual sight as well.
The blooms from garlic chives and oregano are just breathtaking. And, you will always have an abundance of butterflies around your door.

Happy Gardening!

So You Want To Grow An Herb Garden.

This is what a collection of 4x8 beds will look like. I find this the best size for working the soil and harvesting the herbs. It's possible to work without walking in the beds, which will eventually pack your soil down and cause a drainage problem.

I like garden timbers for the building of beds, but rock, fencing, and brick, are all good options.

Once you have built or formed your beds then it's time to fill it up with good, rich and natural soil (compost)

September is a perfect time to build beds, this means you have fall and winter to make your soil and have it ready for planting in the new spring.

Composting can be done two ways, one, you can simply go to your favorite garden center and buy the compost or you can make your own.
And you can mix the two and simplify the task somewhat.

If you opt for making your own, you will need a compost tumbler or a space large enough to make and work a pile of composting material on the ground.
I highly suggest the tumbler.

Into the tumbler/pile you will need a balanced blend of paper, green material, brown material and water.

Just think of the prosess as making a layer cake.
Lay a layer of paper (about 5-10 sheets thick, or you can use cardboard.)
On top of the paper add a layer of grass clipping, any kitchen peelings from fruits and vegetables, egg shells (crushed) and tea and coffee grinds.
A layer of dried leaves, small cuttings from branches, flowers you have deadheaded, etc.
To this layered mix add a layer of horse, cow, or chicken manure. (that has already been composted)
Water thoroughly and cover with a light tarp.
The mixture will cook and breakdown from the heat buildup and will simply decompose.

If using a tumbler, just add all the same ingredients and turn the composter about 5 turns every day or at least 3 times a week.

After about 4 to 6 weeks you will have the richest soil you could ever hope for.
Remove it and add it to your beds. You can use just compost or you can mix it with other soil for growing.
I always add peatmoss to my beds, it's a wonderful medium for keeping the soil loose and for drainage.

Your beds are now ready for planting .

By using a rich composting method of growing you will need no fertilizers.
You will also have no problem with weeds or pest from the soil.

Raised beds and composted soil is the only way to grow for me.

Make it a gardening day!

Bea Kunz
Sage Hill Farms

Creamy Dill Pot Roast

Creamy Dilled Pot Roast

3-4lb beef pot roast
2 tbsp dill weed-divided
sea salt
fresh ground black pepper
1/4 cup water or red wine
1 tbsp rice vinegar
3 tbsp arror-root or cornstarch
1 cup sour cream or plain yogurt

Place roast in a well seasoned crockpot with 1 tbsp of dill weed, salt and pepper sprinkled on top.
Add water/wine and vinegar
slow cook for 7 to 9 hours until tender

When done...remove roast from pot, turn to high, add the thickening agent of choice and the remaining dill weed...stir and cook until thickness is desired.

If you want more gravy...add a cup of beef stock to a skillet and thicken with a little more arror-root-then add to crockpot gravy and let the flavors blend.

Serve with your favorite noodles or as a stand alone main meat dish with other vegetables. New potatoes and baby carrots are a great addition to this meal.

PS: fresh or dried dill will give you the same results in this recipe.

Enjoy!

Thyme to Love ...

Jack is our next generation of the family farmer...he loves working the herb beds.
Picking Thyme was the work of this day.

Thyme is a great summer herb, although it is well known for adding flavor to soups and stews to warm you on chilly days.

This is a summertime recipe...enjoy!

(SummerThyme Chicken)

2 tbsp dry mustard
1 cup all purpose floue
1/4 cup chopped thyme(very fine)
Sea salt and fresh ground black pepper to taste
3 to 4 oz's of water
1 whole baking/roasting chicken

preheat oven to 350*

Mix the dry mustard, flour, and thyme together in a bowl. Season to taste
Gradually add the water, mixing the mustard and flour to a smooth paste.
Using a pastry brush or the back of a spoon, spread the paste all over the chicken.

Arrange the chicken on a greased baking dish.
Bake for 1 hour or until done and tender.

Very good hot or cold.
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(Thyme for Cheese Balls)

8 oz's cream cheese
1 cup finely chopped herbs. ( thyme and parsley)

Shape the cheese into plum-size balls and then roll them in the herbs.
Serve with salads, on hot vegetables or as a spread for hot or cold breads.
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Don't forget (Tea Thyme)

For a special cold tea drink.

2 family size tea bags
1 large sprig of fresh thyme
2 cups water
6 cups of sweetened pineapple juice
1/4 tsp of stevia (sweet herb)

Bring water to a boil and drop in the tea bags and thyme
Cover and steep for 10 minutes

In a half gallon pitcher, add tea(remove the thyme)
pineapple juice and stevia

Adjust with more juice to make a half gallon.

If using sugar instead of stevia...about 1 and 1/2 cups.

Add ice cubes when ready to serve.

Have a grand summerthyme!

Bea Kunz
Sage Hill Farms

Don't Just Stand There...Go Shopping...at the Farmers Market!

Almost every town, city, and community has some form of a "Farmers Market"...do yourself and your family a big, big, favor, shop these awesome places of goodness.

Organic is certainly an added value, but even if that's not the choice, you will still be getting better, fresher, and healthier foods than buying from a local chain market.

When you buy from local farmers, you can actually shake the hand that grew your dinner, how awesome is that?

Seasonal eating is the most healthy way to eat. Think about it, I'm sure you will agree.

Do you know that watermelon is 92% water. a great source of vitamin C and the antioxidant lycopene. (only the red has lycopene) some melons are yellow .

Lots of marvelous happenings around the country this time of year, keep watch and if it involves fresh foods and or sustainable growing and living...jump in and have some fun.

Something to look forward to...August 26th is "Kitchen Gardens International Day"

It's a celebration of a non profit group with members all over the world, people who love to grow their own food and share the delights of doing so with others.
It's also about sustainable living and being a responsible steward to the environment.

If you would like more info and perhaps make plans to do something to celebrate this special day, check out this link.

http://kitchengardeners.org

or send me a note and we will chat about it.

A great summer drink to share:

(Watermelon Fizz) Calories-54-Vitamin C, A, and lycopene.

Freeze 1 cup diced watermelon for garnish.

Puree 4 cups diced watermelon.
Strain; divide the juice among 4 ice-filled glasses.
Top each with 2 tablespoons lime juice and 1/3 cup ginger ale.
Garnish with the frozen watermelon and lime wedges.

( you can add 1-1/2 ounces of gin if you like) Calories then go to 153, and your vitamins go out the window!

Either way, have a Joyful July summer week!

Remember, "Sage Hill Farms" has all your herb needs. Fresh, healthy, home grown, and harvested with love and special care to a clean product.

Bea Kunz

Growing Stevia-the Sweet Herb

Growing Stevia can be difficult (from seeds). Even if you get the seeds to germinate, stevioside levels can vary greatly from plant to plant grown from seeds.

You should try to get Stevia plants that have been grown from cuttings of plants that where high in stevioside. Getting them from someone you know, and trust to know what they have.

Young Stevia plants are sensitive to low temperatures, so you should wait until any chance of frost has past and soil temperatures are into the 50/60's before transplanting them into to the garden.

Stevia plants should be put in to rows 20 to 24 inches apart, and 18 inches between plants.

Your plants will grow a height of around 30 inches high and about 24 inches wide.

Your soil should be rich and loamy . Stevia's feeder roots are near the surface, so ad compost for extra nutrients if your soil is sandy.

Stevia roots are sensitive to excessive moisture. Be careful when watering and make sure their soil drains easily. Frequent light watering is best during the summer months.

Add a layer of mulch around each plant to keep the shallow feeder roots from drying out.

Organic fertilizers like fish emulsion, cow manure, etc., are good because they release their nitrogen slowly.

Waiting as late as possible to harvest can intensify the sweetness of the plants due to cool autumn temperatures and shorter days while they grow into their reproductive state.

You should cover your plants in the early frost so you can gain a few weeks growing and greater sweetness.

When it's time to harvest, prune off the branches before removing the leaves. You can also cut the tips off the stems since they can also be high in stevioside.

If you live in a frost free climate you can leave your plants outside but do not cut the branches to short leave around 4 inches of stem. Your second year harvest will then be more successful. I use row covers to protect the plants during the winter.
If the survive, that is good, if not, I just plant new ones in the spring.

You will need to replace the plants about every 2 years with new cuttings. Stevia is akin to sage in the sense it becomes woody and will stop producing after a few years.

Cuttings must be rooted before planting. You can use commercial rooting hormones for best results.

A great site to learn more about Stevia.....

http://www.steviainfo.com

Bea Kunz/Sage Hill Farms

Summer Herbs....A Fabulous Knowing.

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Summer is a time to slow down and foster a renewal of those things close to our hearts...for me, that is family, friends, and community.

One of the most precious gifts we can pass on to those we care about is good, sustainable, information about the foods we eat.

In today's world of mass transit shipments, our food can come to us from thousands of miles from our homes, which most always means it has to be processed for shipping long before it is fully ready for consumption...which leaves it tasteless, without any nutritional value and in so many cases the addition of unhealthy additives.

How can we offset what seems to be a problem with no clear cut answers.

One very attainable option is your local farmers.
Look around, do some research, find the growers closest to you and promote a relationship that will lead you to better foods for you and your family.

Another great option is "herbs"...I grow these for my family and for profit.

You can grow just what you need for meal planning even if you live in a small city dwelling, with no yard space. Herbs will grow in containers and bless you with a bountiful harvest for the season.

Salads are a perfect dish for using your bounty.....basil, oregano, dill, chives, thyme and parsley can all be tossed into any salad you desire.

The health benefits from a salad with a handful of fresh herbs is mind blowing.....

Think "green", give your family a new way to think about food, plant a garden, either in the ground or in pots!

Wishing you a Joyful June!

EatWell-BeWell

Bea Kunz/Sage Hill Farms