When we think 'pumpkin' what color comes to mind...for most I suspect it is the traditional orange.

All pumpkins start out green, then gradually grow into whatever color they become.

The Australian Blue ( or light grey ) is a smaller and flatter pumpkin , but adds beauty and charm to any collection.

There is a red pumpkin " Rouge D'Etant" and one called Cinderella.

The tan pumpkin is what all commercial processors use. I have cooked a tan  and find it much less stringy than all the others, milder in flavor also.

All pumpkins are the same color fruit inside.
All are packed with vitamin A and potassium and high in fiber.

All the odd shaped fruits such as the Monk's Turbin, Goose neck, and many, many other varieties are not really pumpkins...instead they are either from the squash or gourd family.

( Bea's Pumpkin Pound Cake )
Serves 10/12

1 8oz pkg cream cheese-softened
1/2 cup ( real butter ) softened
2 cups of Raw sugar
4 large eggs
2-1/2 cups pumpkin ( canned will work )
3 cups All-Purpose flour ( unbleached )
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon or nutmeg
1 tsp pure vanilla

Preheat oven to 350*

Beat cheese and butter at med. speed until creamy
Gradually add sugar, beating until light and fluffy
Add eggs-one at a time -beat just until yellow is blended
Add pumpkin and beat well

Stir together -flour, soda, baking powder cinnamon/nutmeg, and salt
Gradually add flour mixture to butter mixture-beating at low speed until blended
Add vanilla

Spoon batter into a greased and floured 10 or 12" Tube pan

Bake for 1 hour and 10 minutes or until wooden pick inserted into the center comes out clean

Cool on wire rack for until cake turns lose and comes out easily.

TIP-you can bake in 2 8 1/2 by 4 1/2 " loaf pans if desired

If you want a topping on the cake...Praline is good-

This will add extra sugar/calories to your servings :)

Praline Topping

1 cup packed brown sugar
1/2 cup whipping cream
1/4 cup real butter
1 cup powdered sugar-sifted
1 tsp vanilla

Bring sugar, whipping cream and butter to a boil in a 1 quart pan over med heat
Boil-stirring often for one minute
Remove from heat and add powdered sugar and vanilla-whisking until smooth

Use immediately..

Happy and blessed Thanksgiving season~

Bea Kunz and the Sage Hill Farms family~

The Certainty Of Uncertainty~

Many who have followed our farm project over the years will recall this tree in other colors. Every year, we get something different. Last year it was a bright golden yellow, other years it has been orange, bright red, and a combination of all those together. This year we have the most awesome burnt red/orange ever, it just keeps getting darker as the days pass. With the sun shining through it...I just had to share.

In fact, all the fall foliage has a lot of red this year.

Today I have had a combination of feelings about Veterans Day...
Joyful and grateful that my son is home and safe.

Anxious for those who are still waiting for their loved one to return...

Sad for those whom we know will not be coming home.

This beautiful place I have the pleasure of calling home, helps to ground me during times of  uncertainty and insecurities. It also reminds me of how quickly everything can change....cherish whatever good is in your life, foster that and make it your  focus .

Fear knocked, Faith answered , no one was there~

To the season~

http://www.sagehillfarmsandvintagestore.com/

Share The Joy That Is.....

The Season~

Many people I know combine the Thanksgiving holiday and month of November with the Christmas holiday...nothing wrong with that, it is- after all, the season of giving, counting , and sharing our blessings.

However, I often feel that the 'tree', the lights, sparkle, and gifting over-shadow the reality of  'Thanksgiving.' And if not at your house...good for you, if you think maybe yes...make this month really more about Thanksgiving...real thanks-giving.

This is the holiday we,  at Sage Hill, choose to connect with the earth, the land, and the foods that spring from her bounty to grace our table.

We've moved forward in a mighty way since the first Thanksgiving feast-which was truly about being grateful, for survival, food for a meal, and friendly neighbors to help with both processes.

The saying is " you can't go back " and to a great degree this is so...but, we can remember, reenact, and adopt the basic concept of real  " thanksgiving."

For a stress free holiday...keep it simple-simple foods, simple list of activities, simple prayer.....to our maker and this awesome universe he created for our survival...'thank you'  from the heart covers it all.

Holiday Tip~

To free up kitchen stress and oven space...cook your turkey on the grill, it is wonderful, slow cooked and hassle free ~yummy!

Visit the Sage Hill Farms website for all your herb and spice needs...after all, if you use big box store seasonings on  fresh foods...not a good idea ~
http://www.sagehillfarmsandvintagestore.com

We thank you-and Happy Holiday's~

Bea and the Sage Hill Farms family~and friends :)

A Death In The Herb Gardens~

Middle Tennessee is experiencing 30's temps at night with heavy frost...alas...the beautiful and delicious Basil...has instantly died...the death was quick and total :) But...all is not lost. I had a couple of pots left from the last plant sale and had combined those into one large potting, so there is a yummy pot of Genovese basil in my basement to get me through the withdrawal period.

Try basil leaves on sandwiches in place of or an addition to lettuce.

When you have the munchies...instead of chips or cookies or as an appetizer's for your guest...your choice of thinly sliced meat...
( I use organic turkey )

a thin layer of pepper jelly and spreadable Goat cheese on the meat-and a couple of basil leaves atop the jelly...roll up and hold with party stickers ( aka-toothpicks ) Talk about good ! ( you'll get a healthy dose of vitamins and protein without the empty calorie count )

And of course, dried basil is a must in your favorite soups, chowders, and red sauce.....and, you are in luck...the perfect place to get it is....

http://www.sagehillfarmsandvintagestore.com/

Need recipes...search through the past months of this blog or the recipe archive on the website.

Happy and deliciously good...fall season.

Old Timey Lavender Cookies

1 1/2 cups real butter, softened

2/3 cup pure cane sugar

1/4 cup sifted confectioners' sugar

2 tablespoons finely chopped fresh lavender

1 tablespoon chopped fresh mint leaves

1 teaspoon grated lemon zest

2 1/2 cups all-purpose unbleached flour

1/2 cup Arrowroot ( or ) cornstarch

1/4 teaspoon salt

Directions

1.In a medium bowl, cream together the butter, sugar and confectioners' sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended.

Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.

2.Preheat the oven to 325 degrees F 
On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.

3.Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.
 
My Favorite Lavender Cookie~
 
1 tablespoon dried lavender blossoms

1/2 cup plus 1 tablespoon raw turbinado sugar (you can also use pure cane sugar)
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cup all-purpose flour
1/4 teaspoon sea salt
1 eggs, beaten (for egg wash)
extra sugar for sprinkling on top


In a medium bowl, whisk together flour and salt. Set aside.

In a small spice grinder-1 tablespoon lavender and 1 tablespoon sugar. Grind it up! You could also use a mortar and pestle to grind the sugar and lavender together.

In the bowl of an electric stand mixer, fitted with a paddle attachment add butter, ground lavender mixture, and remaining 1/2 cup sugar. Cream on medium speed until slightly more pale and fluffy, about 5 minutes. There will still be raw sugar bits floating around. That’s fine. Stop the mixer, add the flour. Mix on low speed until dough comes together. The dough will be crumbly, then begin to form when it continues to mix. Dump dough mixture out onto a clean surface and form into a ball with your hands. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Line cookie sheets with parchment paper. Set aside.

Divide refrigerated dough into quarters. On a lightly floured work surface, roll dough out to a 1/4-inch thickness. Use a 1 1/2-inch round cookie cutter to cut cookies, or use a pizza cutter to slice cookies into squares. Use a fork to prick cookies. Brush very lightly with egg wash and sprinkle with sugar. Refrigerate cookies while oven preheats.

Place racks in the center and upper third of the oven. Preheat oven to 350 degrees F. When oven is preheated, bake cookies for 8 to 11 minutes, until just browned around the edges. Remove from oven. Allow to cool on the cookie sheet for 10 minutes then remove to a wire rack to cool completely.

Cookies last, in an airtight container at room temperature, for up to 4 days.

Tip...when using Lavender , always make certain it has not been sprayed with any chemicals. Dried lavender is much better for culinary use than fresh. The difference being the essential oil content is more potent in fresh, and will sometimes impart a heavier taste than you might want.
Never use more of Lavender than a recipe calls for....with this herb, less is more :)

Happy munching !

Recipe For Autumn Kick-Off~

Grains-Greens-And Salmon

Enough greens for 2 servings ( washed and drained ) turnip, collard, or kale
Enough grains for 2 servings ( grits or quinoe )
1 small sweet onion sliced thin
2 small Salmon fillets-sprinkle with Sage Hill Farms Cajun seasoning and allow to sit for 10 minutes

Cook grains to package instructions and season with Cajun blend
Saute' onion and greens until just tender with a shake of your best white wine
Broil Salmon just until flaky

If not using Sage Hill Farms Cajun blend seasoning...sea salt, freshground black peppercorns, a pinch fresh garlic, and a pinch of cayenne pepper will do.

Layer greens onto a dinner plate, top with your grain of choice and lay salmon atop the grains...lightly squeeze fresh lemon over the entire dish...

Yummy and your better self will thank you:)

For the Sage Hill Farms Cajun seasoning and other selections please visit our website...we thank you~

http://www.sagehillfarmsandvintagestore.com/

Holiday Menus-A Perfect Time To Tweak~

Have you ever made this statement...I'll change my eating habits after the holiday's.....big boo-boo :)
The perfect time to tweak your diet is now...prior to the onslaught of rich and tempting main course foods, sugar laden desserts, and snacks on every counter.

Now, before you label me a party-pooper-rest easily that if...you begin the 'season' of food with a plan, and stick to it-you will enjoy the feasting just as much and walk into the new year with no extra pounds to haunt you until next October :)

Many make the mistake of depending on the next party or gathering to eat-when we do this we are left with options out of our control to fill our needs.
Make simple and healthy meals at home-eat before you go out...then you can pick and choose from the offerings in a manner that doesn't fill you with unwanted or needed calories and carbs.

Concentrate on the guest, join in on good conversations ( start one ) and through it all...keep a glass of water ( after one glass of your favorite sipping tonic ) in hand...water with lemon, lime, or any fruit/berry that is available is a good choice. This will keep your appetite in check, fill the need for something in your hands, and your body will thank you for the hydration.

Tip...if one does not have the willpower to do this...ask yourself...why..and work on that....if you feel the need to do so.

Happy Holiday Season
EatWell-BeWell~
http://www.sagehillfarmsandvintagestore.com/