Sage Hill Farms in August

It's hot and dry and hot! No doubt it is the same in your neck of the woods, after all it is August.

The gardens are still green, still producing, and still healthy...this is due to good soil, raised beds, and heirloom seeds (plants).

Raised beds hold the moisture while allowing the proper drainage, and since the soil is full of all manner of healthy micronutrients, the supply just keeps building instead of being washed away by summer watering.

Heirloom seeds produce hearty plants that produce healthy and hearty vegetables/fruits/and herbs.

Early spring crops are over and the beds have been cleaned and some already planted with fall/winter crops.

This is a great time too for starting a new compost pile. All the waste from the garden can go right into the compost and reward you with rich and nutritious soil in the spring.

For those areas where you don't intend to plant a fall garden, sow with a cover crop such as clover, greens of any kind, rye or vetch.

Cover crops help protect your soil from insects burrowing in for the winter and from erosion due to winter weather.

Never leave your garden spot bare for any season....grow something, even if it isn't edible.


Tips For Non-Organic Produce~

Soak in cold water and lemon, or cold water and vinegar for several minutes and then scrub with a vegetable brush.

Anything with a peel that you would eat if organic should be peeled and the peeling discarded. (fruits, cucumber, tomato, etc)

Always soak fresh mushrooms several minutes in cold water and then rinse carefully before cooking.


Do you know that Sage contains natural estrogens that are soothing for menopausal symptoms when made into a tea?

www.sagehillfarmsandvinta gestore.com/tea can help you with the tea.

I have been reading some very interesting articles this summer, some I have shared with you below.

I believe there is no question that the world as we have known it, is changing at a very rapid pace.

And, while this isn't anything that hasn't happened in past times, it has never happened to "us" and that makes it something to be concerned about, looked at with depth, and adopted as a project to do whatever is in our power to make the end results as acceptable as possible for the next and future generations.


A Recipe To Enjoy~

Honey-Lime Asparagus with Goat Cheese
Serves 4

1 pound asparagus-peeled, trimmed and halved lengthwise if very thick
2 tablespoons pine nuts
1 tablespoon fresh lime juice plus the zest of one lime
2 tablespoons olive oil
2 teaspoons honey (local if possible)
1/4 teaspoon kosher salt
2 ounces of Goat Cheese (local if possible)

Bring a large pot of salted water to a boil.

Add asparagus and cook until crispy/tender...3 to 4 minutes-drain and set aside.

In a skillet lightly toast the pine nuts over medium heat, stirring so as not to scorch (5 min) Set aside.

In a large bowl, whisk together the lime juice, zest, honey, oil, and salt until smooth.

Add the asparagus and toss.

Top with Goat cheese and pine nuts just prior to serving.

This is delicious as a brunch dish with eggs and ham...yummy~


Places and People We Know and Love~

http://www.ryze.com/go/fosila

http://farmdogblog.wordpress.com/

Must Reads and Do Share~

http://www.hortmag.com/article/po isonousweeds/

http://www.hortmag.com/article/edibleg reens

http://www.hortmag.com/article/ poisonousplantslist

http://www.nrdc.org/globalW arming/watersustainability/

http://www.rodaleinstitute.org/20100727_top-10-reasons-to-label-genetically-engi neered-foods

Remember Sage Hill Farms for all your culinary-herbal needs. Shop now and be prepared for a summer full of flavor, from salad to grilled fares, it's all better with herbs~   http://www.sagehillfarms andvintagestore.com .

Bea Kunz