~Shades Of Summer ~At Sage Hill Farms~
Eating in season is a priority for me, but not everyone does…even in my family
So…the time is now for freezing, canning, and dehydrating all the garden bounty.
Tomatoes are turned into Red Sauce for pasta’s and pizza’s.
Cucumbers into pickles and relish.
Beans and peas are flash frozen for best results-so good come Thanksgiving time.
Apples are dried and stored for pies and snacking-the grandsons and special little friends love them
Onions and garlic are hanging in the basement, all dried and ready to flavor~
Throughout history people from every culture have been using herbs to season and flavor food.
In the 17th century, John Parkinson, the famous English herbalist at the Court of King James I, wrote these words, “Dried summer savory leaves ground up with bread crumbs "used to breade meate, be it fish or flesh, give it a quicker relish." Meaning that it gives it a better taste. (And the spelling is correct for the times.)
Herbs do taste good and smell good, they are healthy and they give us so many options to experiment with. Hard and fast rules when using herbs are very few. You can make your own rules. Fresh versus dried is simply a matter of personal preference.
There are a few things to remember when cooking with herbs in order to get the best benefit of the natural oils. Fresh herbs like basil, should be torn with your fingers instead of chopped with a knife. Tearing releases more of the natural oil. Any fresh or dried herb should be added no more than 5 or 10 minutes to the end of cooking time. The longer they cook, the more benefit of the oils you lose.
Another little tip: When using dried-----half the amount of fresh will do in most recipes.
Too little is better than too much! Herbs can be overpowering if not used in the proper amounts.
The blending of herbs can serve a two fold purpose, adding wonderful flavor to your dish, and allowing you to cut back or completely stop the use of salt and or fat.
Actually there is a third benefit, once you remove the salt and fat from your food, you discover the real taste. This is always a big surprise to most people.
I'm an herb farmer and strongly believe in the power of herbs to support, heal, cleanse and maintain the health of our bodies, minds and spirit.
But they are like everything we do that has a real purpose, we must learn about the process and commit to a practice of when and how to best use them.
How To Use Culinary Herbs for Health Benefits and Taste
* Note--One on one classes are available
Price is $65.00 for the month of August - sign up now! (regular price is 75.00)
** For the local interest we have another on site class coming up in October…watch for the details.
Do You Know
Beets are great to help lower blood pressure, and Potassium counters the effects of sodium on BP.
A very large percent of people have very low levels of Vitamin D. With summer comes the use of sunscreen by many-this also blocks vitamin D from entering your system. Everyone needs at least 20 minutes a day in the sun without sunscreen…..the sun is very healthy - (in moderation) it is not harmful to our skin.
Wishing you a joyful summer under the trees with watermelons and lemonade…spiked with lavender for that extra spring ~