On Second Thought ~ The Latest Buzz

What a wonderful season the summer is...the kitchen is over-flowing with fresh vegetables that must be utilized within days...the sooner the better, both for taste and for nutritional value.

There are a few good options for making sure nothing goes to waste. When you have more than you will be eating in a few days...just pre-cook and freeze as a meal for later in the summer or for the winter.

Another option is drying...dehydrated foods are delicious in the winter-and most children love them as a snacking choice.

I recently dehydrated an excessive amount of cucumbers and my 9 year old grandson has finished them off already.

Another great idea is to make soup base with whatever vegetables you have in abundance. Freeze and presto...mid winter just add your favorite meat, pasta or eat alone as a simple vegetable soup.


You Asked....

What is the best way to preserve squash?

I know many who cut it, roll in cornmeal, spread it on a cookie sheet and store in freezer bags when frozen.

Personally, I don't like the texture of squash after it has been frozen. It has a high water content and tends to be mushy...so my suggestion is to enjoy it fresh and opt for other choices to preserve.


Table Tips~

Summer brings a more relaxed style of dining...at least it does at Sage Hill House.

During the summer I keep the kitchen table clear of all other objects. In their place I keep a large water jug with a spigot for dispensing; you can add lemon, orange slices, or berries to the water for a bit of flavor, or a few drops of Essential oil. We like lemon or peppermint when the kids/family are wandering through looking for something to drink.....what else, good cold water.

A Yummy Recipe

Pancetta- 2 or 3 pieces-chopped
1 small onion - diced
2-3 cloves garlic - minced
1/4 cup water
1/4 to 1/2 lb greens
Sea salt and fresh ground black pepper
A bit of Cayenne if you like the heat...

After cutting the pancetta into pieces (approximately 3/4 of an inch), place it in a preheated pan on medium-high heat. Stir occasionally while it browns, and cook for 2-3 minutes.

Add the onions and sauté until they are soft and translucent, deglaze the pan with a bit of water, scraping up all of the brown bits. Let the water evaporate, and sauté until the onions just begin to brown and another layer of fond starts to stick to the skillet.

Add the greens and the remaining water, season with salt, pepper, and crushed red pepper, stirring to mix well with the onions, pancetta, and garlic. Cook until greens are tender, stirring occasionally.


News Worthy Of Your Time~

I have been pushing for better school foods for years. Isn't it sad that something so harsh and destructive as war is the only motivation that power heads can come up with to implement it? Shame on them!

www.nat uralnews.com/029226_school_lunches_national_security.html

Places and People We Know and Love~

www.youngliving.org/fdurham Here you can find and learn how to manage your health with essential oils.

http://kitatakegroup.com And here you can find help for your business needs.

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 .

Have a fun and safe summer, take time to smell the flowers~

Bea Kunz