A Month Of Enchantments #3

Enchantment #3

Rituals Of The Common Kind~

Come spring, we feel the urge to brighten every corner, as to prepare for a favorite guest. Roll up our sleeve, polish and dust…just as generations have done before us….our personal “welcome back” to the sun, the song of the birds, ring of the chimes…..

A Month Of Enchantments~#2

Singing Cricket in the rosemary at Sage Hill

And this is the sun’s birthday; this is the birth day of life and love and wings…”  … C.C.Cummings

“The Passionate Observer” written by the 19th-century entomologist Jean-Henri Fabre. His lyrical writings on insects is filled with delightful words and tender watercolors….It was republished at some point by Chronicle Books…if you can find it, it’s a must have.

“The Italian cricket, he notes, “makes music everywhere among the rosemary-bushes, while the Glow-worms light up their blue lamps to complete the revels.”

 

A Month Of Enchantments~

A Month of Enchantment!

In the “Mending Wall,” Robert Frost wrote, “Spring is the mischief in me.”….I think I identify with Robert Frost. Spring wakes me up from a wintery lullaby and jolts me into a never-ending dance of color, scents, and the many creative moods of a new dawning.

Will you join me in a creative month of surprises?

Charm~Romance~Remembrance~In The Garden.

Charmed

Charm~Romance~Remembrance~In The Garden.

Some would say a ‘garden is a garden’….but I would say….each garden has its own special signature. Whether formal or cottage style, there are many touches that can transform the simplest to splendor and the formal to ease and comfort.

Cottage gardens began in England and were more for growing food than for simple pleasure.
As more and more food became available in markets the cottage garden became more ornamental.

My first thought when Cottage gardening comes to mind is “overcrowded.” However, overcrowded can be beautiful if a little thought goes into the placement of the bulk of planting.
Fencing and hedges, paths and garden art can define areas of interest, leaving the rest for casual viewing and not so much close-up inspection.

If one is lucky enough to have plants from previous generations of family or friends…this can bring an element of meaning to be cherished and passed on to other family and friends who garden.

A Memory garden inside a garden is a special way to honor those who have gone from our lives.

Sage Hill Farms is named in memory of my mother….who thought she could not cook anything worthy of eating without Sage.

Don’t forget the critter garden when remembrance spots are planned…..children especially have a hard time adjusting to losing a pet, understanding why baby birds get tossed from their nest and die…butterflies with broken wings that render them helpless….knowing they are in a safe place that can be cared for makes these rough moments a bit easier to accept.

Whatever plans you have for your spring garden…make it you own, name it, treat it with the same love and attention that you expect for yourself….the rewards will be more than you can imagine.

Oh…and don’t forget to add herbs anywhere and everywhere. Garlic grows well among and is beneficial to roses. Basil is a lifeline for tomatoes.

Above all else, let your own personality guide you~

The Ultimate Garden Party~

Garden Party~

When March is about half gone, the sun will gradually begin to warm the days. March is the perfect month for a Garden Party…a stylish Garden Party….Something that wraps you if the day is not warm enough, something easy and flowing, something freeing, no jewelry, no fancy labels, ‘No Shoes!’

Good friends, hot tea, or coffee…or both…Lavender Tea-cakes from grandmother’s time…sprinkled with just a hint of warm raw sugar…..

No agenda, no deadline, no talking-heads…Treat your inner self to a special time…just you, the gardens, and whomever you wish to join you.

Enjoy….with those you can reach out and touch…or those whom you carry with you inside…

 

Dining, Food and Entertaining with Style

Dining, Food and Entertaining with Style

Think you know what a farmer looks like ?

Bea Kunz is owner of “Sage Hill Farms” an organic herb farm located in Fayetteville,Tennessee. To learn more about Bea and her love for growing, using and teaching about herbs just follow this link.

http://www.sagehillgardens.com

~~~~~~~~~~~~~~~~~~~Compatibility~~~~~~~~~~~~~~~~

Just a brief summary of herbs that pair well with certain foods. This is by no means a hard and fast rule…I’ll be the first to try new blending s of taste that may seem a little out of the norm. Some work out and some don’t. But do be bold, work out your likes and dislikes,it’s all about your personal taste.

(Fruits)

Lavender, Most of the Mint family, Sweet Violet, and Thyme. Thyme can be used in almost every dish you can imagine.(with it’s delicate clove-like flavor.

(Meats and Fish)

Basil’s, Rosemary, Thyme, Marjoram, Coriander(Cilantro)
Dill, Fennel, Garlic, Sage, and Tarragon.

(Sauces, Soups, and Stews)

Basil’s, Oregano’s, Thyme’s, Horseradish, Hyssop, Lovage, Sweet Marjoram, Flat Leaf Parsley,Tarragon, and Burnet.

(Vegetables)Both cooked and Raw.

Thyme, Tarragon, Rosemary, Flat Leaf(Italian)Parsley, Garlic, Dill, Chives, Chervil, Borage, and Basil’s.

Most any of the herbs above you can work into breads and breakfast dishes that include eggs. Dill, Chives and Basil’s are super stirred into egg dishes.

Fennel adds an awesome taste to Apple pie!

And of course good healthy teas can be brewed from most any herb.
Some of my favorites are:

Sage and Apple Mint Tea.
Chamomile Tea
Rose Scented Geranium Tea
Lavender and Lemon Balm Tea
Peppermint and Thyme Tea.

And the list could go on and on….
Herbs are the most versatile ingredient you can add to your kitchen. It’s just a matter of taste.

So jump in, give it a try, I promise you’ll have great fun and your tummy and your taste buds will love you forever!

4 old-timer herbs that aren’t as well know as most culinary herbs today.

(Lovage, Chervil, Burnet, and Borage)

(Borage)- Goes back to ancient Celtic times. Soldiers drank it in wine before battle to give them courage.
It has a cucumber like flavor, the leaves and flowers can be tossed into salads and vegetables. The stems can be eaten raw like celery. It’s best used fresh, does not hold up well to drying.

(Burnet)-Was popular in Elizabethan England. Used in salads and vegetables. Sprigs can also be popped into white wine spritzers.

(Chervil)-Is of course one of the “fines herbs” very much used in French cooking. Has an anise flavor, can be used in place of parsley. Great on vegetables. When adding to a cooked dish, never cook it more than 10 min, it will turn bitter if cooked too long.

(Lovage)- Was used by Psychic’s in the Middle Ages.
Has a celery flavor but holds up better in cooking than celery. It’s wonderful in potato salad and on poultry.

BeaKunz/Sage Hill Farms

Eat Well, Be Well.

Christmas…Belated!!

Shame on me…Christmas came and was highly active and enjoyed…and not one word here…Since I’m not big on excuses…I’ll just say…Christmas was absolutely wonderful, richly blessed with family, good food, great friends, and most of all the birthday celebration of our Lord and Savior….

The New Year is well underway and yet again I’m running less than on time!  Ohhhh, but what a fabulous New Year it is shaping up to be…just watch and know….

Christmas-Belated