Sage Hill Gardens

August - A Month of Endings
and New Beginnings In the Gardens~

This is often a vacationing month for many. If you will find someone to tend your garden while you are away the production will go on until the first frost with much of what is producing now.

Many crops can be started now for the fall/winter and early spring gardens. Broccoli, cabbage, okra, corn, greens and lettuce are a few that come to mind. They can be started from seed or from transplants that have been started in the greenhouse or purchased from a co-op/garden center.

Here at Sage Hill we like to direct sow as much as possible, saves labor and often results in a stronger plant. Sow cabbage around the middle of the month for a spring crop (in the south and southeast) red cabbage, winter spinach, lettuces and onions at the end of the month. In warm gardens only, be prepared to Cloche them come October. Chicory and parsley grow well in autumn and winter depending on your location.

Great time to propagate---rooted cuttings of rosemary, strawberries, sage and mints.

Much of the summer garden is still producing and will give a second crop if tended properly, so…as you can see, August is really not the best time to be away from your garden.

If…you have weeds, now is the time to get rid of them. As the days shorten remove stakes from tomatoes and lay the plants on a bed of straw and cover with cloches to help the remaining fruit to ripen. Make compost and prune some fruit trees.

August and September are transition months for Sage Hill, much is on the way out, and much is on the way in. Finding a balance can be tricky, so adjust according to your location and knowledge of what your garden needs and what you are comfortable with.

This is my favorite season for eating-is it yours? Makes eating in season a delightful and nutritional event!


The article below has info that confirms what a major role our food choices play in our best health, mind, and body.

A recent scientific study in Nutrition in Clinical Practice shows that the micro organism or gut flora living in the human intestines form a network of natural controls that regulate mood, appetite, body weight, nutrient absorption, stress and immune response. No surprise then that the human digestive tract is home to 70 percent of the immune system. Simply put, our every-day food can help or harm our mind-body health.

Another example that proves the brain-gut connection is when we think of food and the appetite is stimulated. Similarly, a gut in distress can cause stress and mental depression. Nearly every brain-controlling chemical is generated in the gut, including hormones and neurotransmitters such as serotonin, dopamine, glutamate, GABA and nor epinephrine. The gut is home to 100 million neurons - more than what the spinal cord has. It also contains 24 minor brain proteins, major cells that regulate immune function, one of the body's in-built opiates, and native benzodiazepine. Recently there has been one more addition to the nervous system: The gut, also known as the enteric nervous system. It is ensconced inside sheaths of tissue found in the lining of the esophagus, stomach, small intestine and colon. It is known to have an important function in regulating our emotions. Isn't it obvious why symptoms from the two brains are often the source of confusion?

Cells in the human digestive system lack some of the enzymes needed to break down certain types of food. The good bacteria in our gut have what it takes to break down those types of food, however. These micro-floras also make the B vitamin complex and hence aid the absorption of lipids, calcium, iron and magnesium.

The act of re-seeding the gut in order to sustain gut-life can be done with probiotics and fermented foods. Fresh leafy vegetables, fruit and fiber, whole grains, lentils, garlic, green tea and miso are but some examples.

So the next time you find yourself wondering what to cook for dinner, spare a thought for the millions of microscopic bugs for whom your gut is home.


Sage Hill’s Calendar~

New classes coming in October around ‘genetically modified organisms (GMO’S) and how to avoid them in our food choices.

Herb Classes-Growing and Using-during the month of September, a must in your fall and winter diet. Dates and cost will be posted and shared from the Sage Hill Farms website beginning on August, 15th.


Looking for ways to lighten or brighten your day?

Sage Hill will be hosting a (once a month) brunch and conversation event during the months of September through November. Details will follow mid-month in the "On Second Thought" follow up of this newsletter.

I promise it will be fun and enlightening on a variety of topics...Watch for the follow up !


Herb of The Month at Sage Hill ~Basil ~

Basil is a hot weather herb. It must have hot sun and well drained soil—will not tolerate wet feet. (Growing in raised beds will eliminate any drainage issues.) It is an annual and the first light frost will send it packing. It can be dried by hanging only for best flavor.

Basil has both culinary and medicinal benefits.

Globe…is awesome for making Pesto. Can be frozen and will last up to 6 mos or a year in the freezer.

Dark Opal…has a good medium flavor and adds interest to salads and sprinkled on top of yellow and other summer foods.

Genovese…the must have for Italian and any dish that require a distinct taste.

**Holy Basil is medicinal only…you will not be pleased if you put it into culinary recipes. However, if you are into herbs for better health, you need this basil in your garden.


I trust your summer has been one of gardening in some form-even a small pot on the deck does something good for the brain and the environment.

Bea Rigsby-Kunz
Sage Hill Gardens
bea.kunz@gmail.com
https://www.facebook.com/sagehill.farm
931-438-8328

32 Old Petersburg Pike
Petersburg, Tn. 37144