Sister Sage Herbs - Organic Medicinal Herb Garden
Sister sage is a medicinal herb company providing potent, reliable herbal remedies made from herbs we nurture from seed to remedy. Our herbs are hand cultivated with reverence for the land and our herbal ancestors, and harvested from our medicinal herb farm on Vashon Island, WA and/or some of the most pristine wild places in Washington State. Our formulas are crafted to provide safe and gentle herbal remedies that really work!
Tuesday, February 28, 2012
Thank You Seattle Chef's Collaborative!
The keynote speaker was Matthew Dillon, who co-founded Organic Seed Alliance & was formerly the Executive Director of Abundant Life Seed Foundation. He told us all about the evolution of seed sales in America- did you know that the US government used to care for and distribute seeds for free to anyone who would grow them? At that time it was about 10% of the budget. In 1897, the government gave away 1.1 Billion seeds; now there are 4 main corporations who hold about 90% of the seeds for sale. Also, there are over 12,000 patents on food... This is crazy! Where are we going with this!!! We need to take it back into our own hands (and gardens). Learn to save your own seeds! Let some of your plants go to seed and collect them... give them away and tell the recipient to also raise more seeds and give them away...
Usually, organic seeds are selected from the best looking plants (not sure if big agro-business has time to actually select the best ones). They are left to ripen in the field and seeds is collected for the next year's crop. The Maritime Northwest weather is so particular that we need our own stock of seeds that are bred here and proven to do well in our strange micro climate.
When I was telling someone about the seed situation after the event, they were wondering why it was so important that the seeds be distributed by more than those folks. The big companies are efficient, etc... Well, the fact is that these companies grow all their seed in a few regions (or just one) and they are grown with synthetic fertilizers and pesticides. When they send the seeds to different regions, the farmers have different results depending on the climate and the amount of chemicals that are applied... I used the example of seed raised in Michigan and then send to South Carolina to grow out... very different climates! So, if you are trying to grow an organic plant from a seed that was raised conventionally, it just doesn't always thrive. Also, some of the GMO seeds are bred to require a spraying of their chemical cocktail to survive. (You can purchase it with your seed order.)
I saw a horrifying documentary about the organic canola seed farmers a few years ago- they got sued because the neighbor farm's GMO seed drifted over and contaminated his field. They said he was raising their proprietary seed without purchasing it!!! The thing that really stuck out was that the only way you can tell the difference is if you spray them (with that which will not be named) and if they survive they are GMO, if not- "Sorry Dude, we just killed your organic crop!"
I for one am all fired up! I have been saving my organically (from organic seed) raised herb seeds since I began, and intend to continue doing that for years to come! Anyone want to come to a seed sorting party?
Thursday, February 23, 2012
Winter turns to spring
I am blogging straight from that porch on Sister Sage Herb Farm! If I had a tripod I could be waving to you... I'm looking at 2 cute goats that are visiting my garden plot on Roseballen Land Trust. There is so much chickweed in the new beds. I saw some chamomile & cloverin there too.
Well, I thought I was blogging from the farm. It did't upload... but I will try again. What a lovely day on Vashon visiting friends and my neighbor farmers!


Friday, February 17, 2012
Natural Gardens take care of themselves
Just about this time each year (after the NW Flower & Garden Show) the bulbs and see think it is time to strut their stuff. I see little leaves reaching out of the soil to the sunshine that is lingering a little later each day.
I walked by a great garden about two weeks ago. It is a pretty modest deal, but very easy to take care of. Lots of evergreen shrubs and bulbs. Because the gardener had left leaves of the bulbs to rot in the winter, or possibly the leaves were still green until the snow storm we had at the turn of the new year, the crows were pecking around the base for worms & adding to the nutrition and tilth of the soil. Now, the leaves are emerging and well on their way to their next phase of life.
Wednesday, January 25, 2012
Veggies & Snow in West Seattle
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| This is where our Hops lives. |
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| Leeks were transplanted in September after the Tilth Harvest Fair |
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| Green Onion in Seattle Snow! |
Saturday, December 31, 2011
New Year Wishes
I am so grateful for the help I have received from so many really amazing people this year. I am inspired and rejuvenated by the great work my interns have demonstrated learning from them as they teach me to share my knowledge. I am glad to hear some of my original interns are starting their own practices and bless them on their paths.
I am hopeful that 2012 will be fruitful and prosperous to all who come into contact with me. I will be doing all I can to walk lightly on earth and treasure her gifts and wonders.
peace,
Jayne
Thursday, December 29, 2011
Elderflower Infused Cocktails
The tinctures are made by infusing herbs with vodka; the glycerites are made by creating a very strong herb tea & preserving it 1:3 or 1:4 with glycerine. Glycerine is sweet tasting, but not a true sugar and doesn't create blood sugar surges (highs/lows). Medicinally herbs are only meant to be taken by the dropper (30-40 drops), but some are appropriately taken in frequent doses consistently, as a tonic or tea. In other words, you aren't going to want to take a shot of these, but can't really overdose with it either.
Today I mixed an Elderflower glycerite I made this Spring with Hawthorn leaf & berry glycerite from previous years. I have some bright green Nettle's Tincture and some Solomon's Seal tincture, both made with my intern Emily this Fall. Nettles is loaded with vitamins and minerals that are readily available Solomon's seal is supposed to be good for repairing cartilage, and I made it specifically for a guy I met at the Herbal Fair this year. Then, I thought I should gift it to a few contractor friends for their various worn out joints! After all they have given to me this year (and many previous ones!) Now, All I have to do is find that guy's address in my box with the business cards...
I feel like Winnie the Pooh (TM I'm sure) right now and I am posing the question:
How long does it take to get organized? I am working on it though!
Saturday, December 24, 2011
Great Herb Bread Recipe
I usually make a double recipe then cook one and let one rise and get re-shaped for the next day. It stores well with a light coating of olive oil and it great for pizza dough.
Herb Bread
1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups unbleached organic flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
3 T crushed dried herbs, or fresh herbs (Rosemary. Basil, Oregano, Thyme, Fennel...)
1 T olive oil
1 1/2 tsp salt
Cornmeal or wheat bran for dusting
- In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
- The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
- Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
- At least 20 minutes before the dough is ready, heat oven to 425 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
- Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
Read more: http://www.motherearthnews.com/Real-Food/2007-12-01/Easy-No-Knead-Dutch-Oven-Crusty-Bread.aspx?page=2#ixzz1h2pQnMaZ


