Sage Hill Happenings Sage Hill Farms

Notes from the Farm

Happy Holiday's from our house to yours, may the best of the season come to visit!

Gardening is the last thing on our minds during December (well some of us) but, I can contain myself.

Food, now that is something that has no boundaries, at least not in my world. But, it must be the right kind, healthy, organic (when possible) home grown, (when available) prepared with love and served with patience.

We all have our family traditions, and my family is steeped in them. From greens and grits to the most delectable holiday ham, we will sample them all during the month of December and January.

Herbs, certainly a mainstay in our kitchen at Sage Hill Farms, so bear with me.

Oregano isn't one of the herbs that we would normally associate with Christmas food, unless of course you are Italian, or you have wonderful Italian friends, as we do! Aromatic, warm, and slightly bitter, varied in its intensity, good quality oregano is strong, almost numbing to the taste.

It should never be completely crushed until ready to use. To do so will destroy the essential oils that is the lifeblood of this herb.

Our Christmas table will have Italian fare this year, in honor of many things, my son and family who spent the last 5 years in Sicily. We learned so many awesome things about the traditions and the food.

To celebrate a wonderful and loving friendship with an old Italian family, now in California, The D'Eliso/Mount family, third generation bakers from the old country. You must visit and get to know the real Italian taste from these "real" Italian bakers. You can meet the family and read some history here. Or you go straight to the bakery and pick your choice of what you wish to try first, I promise you once will not be enough. So be patient, you will keep returning.

And don't forget to consider Sage Hill Farms for your Seasoning and Tea needs.
You can find us here:

Bea's Beatitudes

Now, to share a most delicious Italian recipe!

Polenta con Rag - Funghi (Cornmeal with Mushrooms)

1 lb maize flour (cornmeal) or quick polenta
1.5 lbs mixed mushrooms
1/2 lb sausage meat
5 ounces spring peas (green) (may use canned or frozen if drained well)
3.5 ounces grated Parmesan cheese
1 ounce real butter
3 finely chopped shallots
2 garlic cloves
3 tbsp chopped parsley
1/3 cup white wine
3/4 cup chicken stock
2 tsp. maizena (cornstarch)
3 tbsp water

Cook the polenta and when it is ready fold in the Parmesan cheese.

Melt the butter in a large non stick frying pan, add the shallots and brown.

Break up the sausage, add to the shallots and cook at high temperature.

Clean the mushrooms well, wash and dry them and chop them up. Put them in the frying pan with the garlic and the parsley. Cook for 5 minutes, pour in the wine and let it evaporate. Blanch the peas and add them to the sauce.

Pour in the hot stock and cook for 15 minutes, salt and add the maizena that you will have dissolved in three tbsp of water.

Thicken by raising the temperature.

Put the polenta on a large wooden board and pour the mushroom sauce on top. Serves 6.

This makes a delicious brunch with a good Italian wine and crusty bread.

Holiday Greetings!

We, myself and Michael, would like to thank all the many faithful customers who over the last few years have become good friends.

Sage Hill Farms "is" because of "you."

From our farm to your table, we are so grateful!

Happy Holiday's!

Bea and Mike Kunz


Sage Hill Happenings

December 2007

Newsletter Archives

In this edition:

Notes from the Farm
Holiday Greetings