Sage Hill Gardens – Page 31 – Sustainable Living With Healthy FOOD

Bliss…In the Kitchen…It Can Happen~

If 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!

A Blissful New Year-begins in Red~

“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~

A Country Girls Style…In the Garden~

Nothing compares to a foggy Tennessee morning-just as the sun breaks through…brunch in the Bog, a knowing…it was, it is, and it will always be…time for Bliss.

The Stylish Gardener~a daily dose of bliss….

The 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

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.

This pumpkin is from last year ( 2013) it is still in the basement and still good, I will use again this year. Crazy !

I purchased a white pumpkin in 2009 and did not discard it until 2010 after the holiday’s. This pumpkin grew from that seed and from the compost pile…beautiful…this thing called “nature!”

The largest pumpkin ever grown at Sage Hill. More than 30 pounds in weight.

Loving the promise of Autumn

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~

Container Growing for Fall and Winter Edibles

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.

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.

Aloe Vera

Aloe Vera (Liliaceae) is a succulent plant with no stem, just thick fleshy leaves containing special sacs full of gel which oozes out when the the leaves are cut or broken. It flowers rarely and grows 2 to 3 ft tall.

Aloes should grow 3 years before you attempt to collect the gel.

They are not cold hardy except in some southern climates they can survive outside if caution is taken for protection.

I grow them in pots and move into a sheltered location before the first frost.

The gel of Aloe Vera is anti-inflammatory saponins and antimicrobial, vitamins C and E, soothing salycilic acid and minerals.

This plant is a must to have on hand for sun exposure, bug bites, burns, eczema,shingles, and other skin rashes that need speedy relief and healing.

It’s often mixed with cucumber juice and in this form can be drunk to help immune function, digestive function, and conditions like irritable bowel syndrome and Chron’s disease.

It is wonderful to break a leaf and apply the gel directly to the face and arms after being in the sun and/or water.

Aloe Vera doesn’t like too much water and thrives in a location where filtered sun is available…loves the shade in the afternoon. Also likes being left in one location…not too much moving around.

A good thing!

A Seasonal Check-up For Our Eating Habits

Our health is most often a direct result of what we eat, breathe and lavish upon ourselves.

Now please don’t go for the clicker, I’m not going to pound you with what you should be doing…..my belief is if you don’t like where you are, you will find a better place.

I’m here to guide and help you if you so desire.I hear folks say so often that making changes to a healthier way of eating is too expensive…….well, let me tell you, it is a lot less expensive than the doctor bills and the funeral cost.

Eating and living healthy is so simple and so much fun, once you commit. Granted you have to be willing to cut back (way back) on a few major items in your diet. Those being: refined sugar, bad fats, processed foods and colas. Aim for eating as much home-grown/locally grown foods as possible. Stay away from GM foods (genetically modified) and high fructose corn syrup.

Now just a little hint on how to start. Don’t buy or bake anything with refined sugar for 2 weeks. Instead eat fruit and drink plenty of water. By the end of the second week, your taste for sweets will have changed completely (if you don’t cheat). Once you get the refined sugar out of your system, it will react to it as an invader, you simply will not want it. In some cases it will take longer and some never are able to break the habit (and it is a habit) completely. But at least you can downgrade to a few well made goodies a week, versus sugar laden junk.

When excess salt is removed from our food and we get a taste of the real food underneath, ahh.. the pleasure of eating has only just begun.

Seasoning with herbs and herb blends can help you do that.
The same herbs can take the place of fatty seasonings as well.

I’m well aware that some foods just have to have some flavor from a good type seasoning other than herbs.. My favorites are; olive oil, almond oil, coconut oil, and a good grape-seed oil for high heat cooking.

Please be aware that olive oil turns rancid when it reaches a certain high heat…so it isn’t good for frying. You know, frying isn’t all bad, it’s what you fry in and how you fry that makes the difference.
(When heating oil for frying…never allow it to smoke, if it does, toss it and start over.)
(Never allow the food to sit in excess oil and soak it up.)
(Never re-heat fried foods.)

So, do you agree that the simple changes could put you on the road to a better life with your health.

And if you really think about it, our health is all we have…once that’s gone, everything else really doesn’t matter. You can’t have a joyful, fun filled, satisfying life if you’re unhealthy.

Once you start and discover the good side……it will become a passion, and that is worth having!

Please feel free to ask questions or make donations of your own ideas. I’m a very receptive lady to others opinions.
I may not always like or use them, but I will take them and consider them carefully.

March Madness in the Gardens

I believe I speak for many of us gardeners when I say….bring on the warm weather already …please!!! She pleads while watching from the office window, the huge, beautiful, snowflakes falling from the sky!

Sage Hill has a lot of new projects to share once spring arrives and construction can take hold.

Beds and plots are all in tip top condition and ready to plant.

We are also growing some things in the greenhouse this year that are new to our growing list, follow along and see our success…or not !

Lemongrass and ginger are two of the newbies. Going to be an interesting summer. 🙂

Some reconstruction happening on the SH website, still much to be added and changed.

A new blog for your pleasure and need to know things, ‘good things.’ 🙂

I found this article to be very good reading, most of it we all know, but kinda updates all that knowledge and puts it into better focus.

http://www.fooddialogues.com/foodsource/topics/biotech-seeds?gclid=CN-9saTf3rUCFQ4GnQodljMACA

Ok, while waiting for spring I’m headed out to wander in the snow 🙂

Enjoy, whatever is happening in your world today~

Bea Rigsby-Kunz
Culinary Herbalist/teacher/speaker