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534px-Stars_Gather_in_'Downtown'_Milky_WayJust the thought makes my heart skip a beat-The stairway to Heaven must surely go past the Milky Way.

Bliss for today is nothing more than the dream you hold in your mind or heart~

Meet me on the stairway….

002Beautiful and Timeless…Vintage and Bliss…one in the same-or- the same in one…as long as it sparkles and shines…

You can enjoy this stunning piece here, or you make it your own …yes, it is for sale. Contact me for details.

A day without sparkle is like a wardrobe without Red….

10527278_10152719325493773_1592506287608132542_nI believe…when and if we open our mind and our heart to receiving extraordinary gifts…they will come.

The most cherished gifts to me are simple, real, and from the heart.

From my lovely friend in Franklin, TN…a little bit of Red bliss from her beautiful heart…ohhh…and I do love the gloves !

Thank you Diana Dueease <3

 

002If you are like me, you spend a lot of time in the kitchen…it has been said, the kitchen is the heart of the home…hmmm…certainly if one is hungry, it surely is the place to park.

I spent time in the kitchen today working on a new spread, one that can be used for dipping, tossing into hot broiled shrimp or used on a sandwich in place of mayonnaise.

You will kindly notice I found that pop of Red to light up the dish-and I love apple with everything.

Using crusty French or the last of a Sourdough loaf…cut two cups into cubes…drizzle with a good olive oil (lightly) sprinkle generously with a Cajun blend ( Sage Hill Cajun Blend) toast and set aside.

Blend a half cup of sour cream- (creole mustard, turmeric powder, ginger powder, and cayenne pepper, sea salt and fresh ground black pepper- to taste)

Toss this into a pan of hot grilled shrimp and there’s your “Bliss!”

Don’t like or want the shrimp ( I know ya’ll are out there ?)

Cold Roast beef, the bread cubes, sliced “Red apple” and the dip…still “Blissful,” and now you must make a choice. Either way…you win!

 

2015-The Year of Red Bliss~
2015-The Year of Red Bliss~

“2015-the year of Red Bliss”…my quote.

Remember…bliss is not a place, a thing, or even a lifestyle…it is in fact…” a tiny spark” that lives inside, and if, and when, you allow it to glow…it lights up your world-fills your heart, mind, and spirit with perfect contentment and acceptance…for the moment…”The Moment” must be embraced, nourished, and encouraged to simmer… if you are to live a blissful journey…the moment is never enough.~

Sage Hill Gardens will greet the new year with a plan of Re-Purposing…look for scatterings of red throughout the year-you might be surprised…and I trust you will be delighted.

Happy New Year …Sparkle and Shine…from within~

 

 

100_6032The stylish gardener is a peek inside my own personal life in and around the gardening concept.

I refuse to view and accept life as a chance happening. I can and I do, shape and mold it until it makes me laugh…or cry…as long as I’m feeling and reacting, it just gets better and better.

My life isn’t perfect, I am not sure perfection exist, or that I would want it if it did. Nothing is quite as glorious as rounding a corner and being knocked to your knees by something wonderful you didn’t see coming!

So come visit as often as you like, take away any idea that you can claim for your own…( please don’t take my photo’s 🙂 )

Many fun events and ideas happen here almost daily…sharing is my way of offering to you…A Blissful Moment~

Breakfast on the porch is almost a daily ritual, either alone or with your partner , a friend, the children, even your pet…make it special and a morning to cherish.

 

 

Pumpkin history (as we know pumpkins to be) is somewhat recent compared to many other vegetables and fruits. The word pumpkin originated from the Greek word Pepõn which means large melon. The word gradually morphed by the French, English and then Americans into the word “pumpkin.” Pumpkins and squash are believed to have originated in the ancient Americas. These early pumpkins were not the traditional round orange upright Jack-O-Lantern fruit we think of today when you hear the word pumpkin. They were a crooked neck variety which stored well. Archaeologists have determined that variations of squash and pumpkins were cultivated along river and creek banks along with sunflowers and beans. This took place long before the emergence of maize (corn). After maize was introduced, ancient farmers learned to grow squash with maize and beans using the “Three Sisters” tradition.

The Three Sisters are squash, corn and beans which grow and thrive together. Corn serves as the natural trellis for the beans to grow on. The beans roots set nitrogen in the soil to nourish the corn. The bean vines help to stabilize the corn stalks on windy days. The squash plants shelter the shallow roots of the corn and shade the ground to discourage weeds and preserve moisture. Truly a symbiotic relationship. I have read where it was a common practice to bury a small fish alongside the seeds at planting to nourish the “Three Sisters.”

Today’s Pumpkins~

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.

~

Some of the pumpkins that have been grown at Sage Hill over the years are in pictures below.

This year, this season, Sage Hill will be celebrating the “Pumpkin”.

So…look forward to more of the weird, wacky, colorful, and delicious
goodness.

There is much the herb gardener can do this late in the season to be assured of abundance in the gardens in the coming year.

One important “to know” are the herbs that will self -sow (the dropping of seed in the fall that will sprout up and make beautiful new plants the coming spring/summer).

Basil, Borage, Clary Sage, Cockscomb , Coriander, Dill, Marigold, Pot Marigold, (calendula) Parsley, and Purslane, …are the most prolific of this group.

If you live in a climate with very harsh winters…then I would suggest lightly covering your herb beds, gardens, with straw or some other medium that can be easily removed when needed. This is a method I use on all the beds at Sage Hill; protects the soil, discourages critters from digging and keeps the worst of weather from making a harsh impact.

Some seed won’t show until the new spring…but some will take root and start growing the same year they are dropped.

Don’t be surprised if the plant and /or flower from the self-seeder isn’t the same as the mother plant, they most often take on different colors and sometimes shape…does not hinder the properties.

Plants that are allowed to grow where mother nature plants them will do best…self-seeders will land in some odd places…this is the charm of the idea.

So plant where you wish to, need to, or have to…but also let some self-seeders do their natural design and you will have a signature garden to be admired.

Loving the promise of Autumn~

Autumn Promise at Sage Hill Gardens

Growing vegetables in container gardens in the fall and winter is perfect for home, office or school projects. A variety of greens and root veggies can be successfully grown in containers regardless the weather conditions.
One very important fact to be aware of before you start…make sure you are using the right size containers….any plant needs room for good root expansion, good drainage from the bottom and good soil…success is bound be happen!

Greens and root herbs are the way to go with fall gardening. When you plant in mid to late August, September, or early October, germination can actually happen more quickly since the ground is still warm. However, you may need to wait a few extra weeks for maturation if you’re in a cold winter climate. Some of the best plants to grow in your fall containers are these hearty greens and herbs:

1. Arugula: These greens are so hearty, incredibly easy to grow, and since they’re also super expensive at the grocery store, growing them at home is both tasty and frugal. Arugula is great in fresh green salads or on sandwiches instead of lettuce.

2. Kale: A hearty and lovely green, kale thrives in fall and winter in all but the coldest climates. It’s somewhat cold tolerant, so it will survive early winter gales. But bring it inside if the frost is persistent for several weeks in a row. (In the SE region no worries)

3. Spinach: Another hearty green, spinach is a favorite for salads and savory baked meals alike. Spinach won’t survive the harsh winters of the Northeast, but will tough it out through the seasons in the rest of the U.S.

4. Turnips: Root vegetables are a great choice for the cooler container gardening months. Deep in the soil of your larger container pots, turnips will keep warm and thrive. And they’re also a great addition to those oven-roasted winter vegetable mixes.

5. Carrots: A family favorite, carrots survive larger containers by keeping warm deep in the soil. If it’s possible, you might even try burying your container in the soil to keep it even warmer. Carrots are great raw or roasted or even grated into sweet treats like carrot cake and muffins.

6. Herbs that compliment fall and winter food gardens and menu choices are; rosemary, sage, and thyme. Rosemary can be nipped if frost is severe and over a continued period of time…so keep check and shelter it if needed.

Replace all soil from the previous year in container growing…nutrients leach drastically from containers and dead soil will give you dead results.
Water on a scheduled system, water deep and allow drying almost completely before watering again.

Container Growing

A water (moisture) gauge for container plants is imperative for the best results with container growing.

Also a must is regular feeding…simply add fresh compost or Organic feed of your choice to the top layer of your containers at least every 4 to six weeks…Every two weeks is really my choice.

** Keep in mind…while container growing can be successful inside the home…for any plant to grow and produce well you must have a balance of good lighting for at least 6 to 8 hours every day…on the porch, in a solarium, cold frame or very lightly heated greenhouse works better than inside a residence.