I heart September

cut lavender, harvesting sickle and twine

I love autumn, September, the aroma of roasting chile, and the cooler weather.  I love the end of the harvest – for us it’s peaches and a last burst of lavender blossoms. I love the hum of the dehydrator, loaded with peaches and apples. I love the back to school/back to business vibe of this month. 

We’ve been trying to do as much homesteading as possible; harvesting on time, safeguarding the harvest for the months to come using our dehydrator and oversized freezer, and sharing that harvest with friends and neighbors.

What do you enjoy about September?

Fried sage, your new favorite delicacy

sage plant

Do you like freshly-fried bacon crushed onto your salad? Honey roasted walnuts? Well, I have a new one for you. A delicious, crunchy topping for salads, soups and whatever else you like. It’s fried sage. Yes, those lovely silvery leaves in your garden. Go get some scissors, cut some and meet me in the kitchen…

  • A handful of sage without stems
  • Olive oil to coat the frying pan
  • Salt to taste

  1. In a frying pan or nonstick pan, heat olive oil to medium high heat.
  2. Toss in the sage.
  3. When sage is crispy, transfer to a plate that has been lined with a paper towel.

Use sometime today as a topping. 

We’ve added more classes

Screenshot of eventbrite

We’ve added more classes, including an online cooking class. Mother’s Day presents to celebrate the women in your life, cooking with fresh herbs and essential oils, dog care, and more. Most of them are free, and all of them are fun and informative.

Chives in my yogurt

Yogurt in a glass with fresh chives

Even better than clouds in my coffee,  are chives in my yogurt!

Years ago in France, I discovered the delicious combination of fromage blanc (a sort of liquid farmer’s cheese) with fresh herbs.  At home in New Mexico, I’ve recreated this delicious appetizer with yogurt or kefir (a more liquid yogurt, that you can drink out of a glass) and chives cut fresh from the garden. I add a little sea salt, and it’s just delicious.

Make your own Mother’s Day presents this year

All of our classes can be found here…. https://www.eventbrite.com/o/martine-edwards-18149795410

Instead of the usual tea mug or silk pajamas, what about a special mother’s day gift made by you, with love? Something you make with doTerra’s certified pure therapeutic essential oils? You’ll have the opportunity to make her roller balls, linen sprays, and room sprays. Each item you choose to make and take with you is $5. Cash, check or paypal.

  • Thanks, Mom (citrusy blend to uplift)
  • Relax, Mom (relaxing essential oils, including lavender)
  • Don’t Worry, Mom (anxiety-relieving essential oils)
  • Just Be Chill, Mom (a solution for hot flashes)

This is a free event; however, reservations are a must to ensure we have adequate supplies. Seating is limited, so get your admission ticket today! Two times and locations:

All ages welcome.



herb versus spice

What is an herb and what is a spice? The simple answer is that herbs are leafy; think parsley, sage, rosemary, thyme, basil. Spices are roots, barks and seeds, like cinnamon, clove, and ginger.

Online classes about using essential oils with dogs

All of our classes can be found here…. https://www.eventbrite.com/o/martine-edwards-18149795410

Do you often wish that you could take care of yourself, your dogs and your loved ones more holistically? Then join us for 25-minute online class. We’ll cover essential oil safety and solutions for dogs:

  • Solutions for bad breath
  • Solutions for aches and pains
  • Solutions for anxiety
  • and more; bring your questions!

Once you enroll in this free class, you’ll receive a link on how to log in from your computer, tablet or smartphone. Two times to choose from:



la soupe à l’oseille


Have you ever had sorrel soup? In France and in other countries in Europe, sorrel is the harbinger of Spring. When your sorrel pops up out of the ground, Spring is here, and it’s time to make “la soupe à l’oseille” Here is the basic recipe: 

  1. In a frying pan, put some butter, olive oil, salt and diced shallot.
  2. Once the shallot is translucent, throw in a lot of freshly cut sorrel, then put a lid on the frying pan.
  3. When the sorrel is wilted and dark green, turn off the flame and set aside to cool for 20 minutes.
  4. Put the mixture into your blender, along with some heavy whipping cream or crème fraîche.
  5. Blend until smooth, then pour into bowls.
  6. Garnish with black pepper

For more crazy herb recipes, some even with exact measurements, visit http://corralesherbfarm.com

new location for classes

I’ll be trying a new location for my essential oil classes, the Bistro here in Corrales.


Are you ready to make the changes in your life that will take your health and wellness to the next level? Unsure where to start and feel a bit overwhelmed by all the options? This workshop will help you to expand your education, find the easy to implement solutions you need and discover the world of essential oils and how they can support you on this journey.

We will be covering:

* How essential oils provide a solid foundation for your family’s well-being
* What goes into producing a high-quality, therapeutic oil
* How to incorporate them into your daily life to support countless health concerns!