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  Your Guide to Well-being and Wild, Crazy 
  Healthy Living!
March 2009
In This Issue:
~GARLIC
~Spring and Summer Events & Workshops
~On the Farm in March
~Recipe of the Month - Aigo Bouido
~Plant & Seedling Sale
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Events

workshop
Upcoming  Workshops:

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Deer Resistant Plants

Deer Tracks
For a list I put together of plants that do great in this area and that are unappetizing to most deer:

click here!
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Free Holistic Health  Consultation

This free hour-long
session includes a
full discussion of
your health history
and health goals,
a chance to get
your questions
answered, and the
opportunity to find
out more about
a personalized
health program,
completely catered
toward your busy
lifestyle and needs.

Visit Barbara Taylor Health  
 
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Organic Seed Sources

Turtle Tree Logo
Greetings and Happy Spring! 
This is the time of year when my plant obsession comes to full fruition. So, most of this newsletter has a focus on plants, seedlings, and planting.  I've also worked out the full spring and summer schedule for our workshops and events. There may be some additions, but I'll keep the website up to date and note any changes in our monthly e-newsletters. My food focus this month is on garlic, which is an integral dietary element, and which I like to concentrate on as part of a Spring detoxifier and strengthener.

Is your lawn worthy??

I don't know where it came from - the idea that a house looks proper if it has cube-scrubs and a plain green grass lawn. Maybe it was some sort of Rockefeller-envy.  But it seems that people are now beginning to feel that this is banally suburban...  Maybe boring. Maybe worthless. Maybe even ugly if it has been sprayed with chemicals that are draining into our natural water systems, and death is the most active thing going on in it - death to bugs, weeds, the health of our animals and children.


Sorry to be so dramatic - but it is a dramatic subject - all that death - and yet sometimes I feel people view a property that is not 'kept up' to look like the 1950's-suburban-dream to be actually immoral.  And indeed, the home organic garden tends to still be a bit of an anti-establishment action... 'We can feed ourselves' could be anti-capitalistic even.

Ok - well, we've come a long way baby from the 1950's ideal lifestyle. A lot of people today feel very differently about what landscaping can be, and especially people who are reading this newsletter are more realistic, knowledgeable, and creative than the general masses, so I don't mean to 'preach to the choir' ....  But if you haven't considered tilling up the lawn or at least a part of it, or if you could use a bit of inspiration for another project to take on, I thought I would mention some great alternative landscaping ideas. There is so much you can do with the property around your house. 

Vintage WWII Victory Garden PosterGrowing food is a fabulous thing to do. It grounds your home; makes it a productive place where you can feed yourself. The idea of the Victory garden is coming back - but instead of Victory over WWII, people are viewing the V-garden as Victory over Recession. You can save money by growing your own veggies.  But I think even more importantly, you will be eating healthier when you have a garden as you will want to eat your own vegetables.  They are tastier and fresher and will probably have more nutrients in them than the vegetables you get in stores.  There is something so fulfilling about eating your own vegetables. And you'll get exercise doing the gardening.  Gardening involves both muscle building activity as well as yoga-like stretching and flexibility-building activity. Instead of paying someone to mow your lawn and then paying for a gym membership to keep in shape, try gardening instead!

Growing herbs is essential for any true foodie; you simply can't construct a meal using those limp, lifeless things in plastic clamshell containers at the grocery store. And there are so many wonderful varieties of flavors of herbs that you just won't get to experience unless you grow them yourself. Have you tried Mitsuba?  Chervil?  Shiso?  Garlic Chives?  Salad Burnett?

And then there are so many other plants you can collect. Bee-Plants and plants that feed our native pollinators, for example. Adding even a moderately-sized border of pollinator-loving plants can make a HUGE difference in the population of native pollinators in the general area.

There are also native plants and endangered herbs that you can grow on your property.  It may again seem like a small effort, but you are making a difference providing genetic diversity as the plant adapts and responds to your locale. And every grouping or stand does make a difference, spreading that plant's influence and presence wider and denser.  Check out he United Plant Savers website for a list of native medicinals that are in need of assistance.

And then if you tend to collect things, the plant world is wildly exciting - although probably dangerous! Look through catalogs or the internet and look for a particular species or genus that appeals to you. I truly believe that people in today's society are missing out on nuances - on details. Our lives have become so general. So we say we want sage, and then we buy sage - but there are literally 20 different culinary sages and hundreds of varieties of other sages.  By paying attention and comparing the differences in flavor, texture, appearance, etc. we can hone our observation skills. Is the narrow leaf sage better with polenta?  Does the earthier flavor of the Berggarten Sage match mushrooms?  Why is Dalmation sage is coveted by chefs?  In other words, become more fully involved with the world. The brain needs exercise, and I see 'noticing the nuances' as a lost skill. We lose enough of these types of skills, and I can see our brains atrophying. I am obsessed with herbs - ever since Swissette Herb Farm (I really loved that place!) closed, I have made it a mission of mine to be the next Swissette for people. Many of my herbs are from Dora Gerber originally. And I can't help but 'collect' wide varities of monarda, oregano, sage, natives, thymes, etc etc. and it is so fulfilling and fun to pursue them!

You may also discover that certain plants appeal to you on a different level.  Some people call these spirit friend or totem plants. I don't think of these plants as talking to me, so much as I find that my spirit really likes having their spirit around me. My household - the land I live on - wouldn't feel the same without their presence. Comfrey and Sorrel are important to me for this reason. Until I got my comfrey and sorrel patches established, I felt uncomfortable in a way. 
 
And although it is a small influence, short grass is almost worthless in cleaning our air. Tall, leafy plants have a much bigger influence on our air and on combating pollution.

And I must say that I am not totally against lawns of grass in general; I actually love a patch of lush manicured grass juxtaposed against a cottage-garden border. I just feel the need to try to inspire people to be more creative and individualistic in their landscaping.

So that's my rant this month - be creative with your landscaping. Be yourself. Find a plant you love and grows lots of it. Organically - maybe Biodynamically.  Grow six different oreganos. Or plant six fabulous Asian pungent greens and lay a bunch of each out on a platter for summer picnics. Till up part or all of the lawn and make it into something great, artistic, helpful, useful, blessed. 

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Here are some fabulous books:

Grow Food Not Lawns by Heather Coburn Flores

The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements (Paperback)by Sandor Ellix Katz

In Defense of Food: An Eater's Manifesto (Hardcover)by Michael Pollan (Author)
 
Growing 101 Herbs that Heal: Gardening Techniques, Recipes, and Remedies (Paperback)by Tammi Hartung


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Garlic: Power-charge your immune system! Garlic Botanical Illustration

If one had to choose just a single herb or super food to have on a deserted island, garlic should definitely be on the top five list! First of all, garlic is an awesome addition to all sorts of meals, but it also seems to be one of the most well-rounded of herbs. It has been used as both a food and medicine for thousands of years in a wide variety of cultures. Garlic (Allium sativum) is antibacterial, antiviral, antiseptic, antiparasitic, antiprotozoan, antifungal, immune-stimulating, hypotensive, and more. No other herb comes close to the multiple actions of garlic, its antibiotic activity, its immune potentiating power. James A. Duke, author of one of the most comprehensive books on natural remedies, The Green Pharmacy, lists garlic as an effective treatment for over 37 complaints.

Garlic should be a consistent part of one's diet and constant ingredient in the kitchen. It keeps well in a bowl covered with a cloth on the counter, although it usually gets used up so fast, it is really not necessary to cover it. To save time, multiple bulbs of garlic can be prepared at a time - peeling and separating the cloves, or chopping them up in a food processor - and then the ready-to-use garlic can be stored in the refrigerator for about a week or two.

Don't be afraid to add plenty of garlic to pasta sauces, chicken soup, stir-fries, etc. The amount of garlic called for in a recipe can usually be doubled, and it only makes it taste better. Especially in a dish that calls for a long cooking time, the garlic becomes mild and sweet. A fun thing to do is to cut off the top (pointy-side) of the whole bulb and then place the bulb in the pot of soup as it cooks. When the soup is ready, just remove the bulb with a pair of tongs, cool a moment, and then squeeze out the delicious garlic mash back into the soup.

Although cooked garlic has shown repeatable, impressive clinical results in the treatment of heart disease, high blood pressure, high cholesterol, cancer, stress, diabetes, fatigue, and aging, garlic's antibiotic, antifungal, antiparasitic qualities all work even better when the garlic is eaten raw. Keep raw garlic in mind while preparing meals throughout flu and cold season - raw minced garlic is delicious in bean salads, pestos, salsas, dips, and salad dressings. A great way to power-charge the immune system this winter is to eat a teaspoon of raw garlic before spending time in a crowd. Raw garlic can also be used topically on skin and fungal infections; it can kill bacteria on contact as well as activating the immune system to attack bacteria more effectively. 

Although regular garlic is probably the strongest, all members of the allium (onions) group are worthy medicinals. There are a couple forms of garlic available locally and in season in this area that should not be passed up. As spring progresses, look for wild ramps, a native Appalachian garlic - one place to get them is Blooming Hill Farm in Blooming Grove, where they start selling ramps around May. And later in the spring and early summer you can find scapes at local farms. Scapes are the above-the-ground green stalks of the garlic plant. Farmers who grow hard neck garlic varieties cut the stalks off just as they start to get a seed-head so that the plants put all their energy into growing nice, big bulbs. The left-over scapes are a delicious culinary experience and perfect for spring risottos, pestos, and light stir-fries.

And note that September is the garlic harvest in this area - if you haven't tried the NY hard neck purple and red skinned garlic varieties, you are missing out - many local farms offer garlic tastings and there are usually several garlic festivals in late September.


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minestrone soup bowl An awesome way to eat raw garlic:
Make your favorite minestrone soup recipe, then make a garlic-rosemary pesto (two parts minced garlic, one part finely chopped fresh rosemary leaves, and a dash of olive oil, mixed together). Ladle the soup into bowls, and then add a swirl of the raw pesto over the top of each bowl. It is absolutely delicious - adds a wonderful layer of flavor. The earthy rosemary and garlic flavors perfectly compliment the heartiness of the beans and tomato.

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*This article was originally written for and first appeared in Natural Awakenings Magazine, March 2009 issue.
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Spring & Summer Events and
Workshops at Midsummer Farm
Please call or email in advance and register for workshops as we need to know how many people to prepare for. All dates are subject to change; you will receive a confirmation and driving directions via email a couple days before the workshop is scheduled. 845-986-9699 | [email protected]
About Midsummer Farm Workshops
Classes are taught from a strictly Holistic and Organic standpoint. Class size is kept small to ensure individual attention. Fees include any materials and supplies needed. Children are welcome; children under 5 are free. If more than one person from a single household is taking the workshop together, the second person may deduct $5 from the cost of the workshop. Many classes take place outside in the gardens and are weather-permitting. Participants must register 1 week in advance. Cooking classes are also hands-on and tasting is encouraged.
NOTE: times and dates of workshops are subject to change.
Sally the Plymouth Rock Hen

Backyard Organic Poultry Rearing Workshop
Sunday, April 19th, 10 am - 12 noon.
For anyone who has dreamed of walking out to your own chicken coop and collecting fresh eggs for breakfast, this course will guide you through starting up your own flock. Chickens are wonderful stewards of the earth; and kept in proper conditions, chickens are valuable assets to the garden, lawn, and compost pile. We will discuss all of our secrets to Organic chicken care that we have discovered over the years. (Please be sure to check with your town to make sure that chickens are allowed where you live.) Workshop takes place mostly outside (dress appropriately) and is weather permitting. Cost is $36 | registration closes 4/13/09

Pollinator and Butterfly Gardening Workshop
Sunday April 26th, 10 am - 12 noon

With more attention currently being paid to environmental sustainability, the Pollinator Garden is becoming very popular. Ethereal butterflies have always been an integral part of a flower garden, and we would certainly be in a sad state if they should disappear from our gardens. Amazingly enough, just by growing certain plants, we can attract butterflies to propagate themselves and flourish within our own yards. We'll cover designing your own aesthetically pleasing habitat garden for attracting and propagating more than 20 local butterfly species. We'll discuss honeybees, bumble bees, mason bees, pollinator wasps, hummingbirds, and more. Workshop takes place mostly outside (dress appropriately) and is weather permitting. Cost is $36 | registration closes 4/20/09

Biodynamic 500 Stirring and Application
Sunday, May 3rd, 1:30 pm (call in advance - may be rescheduled)
This is a free Farm participation event - be a participant in your food. All ages and experience levels welcome - farm brunch snacks will be available. Biodynamics always works best when the community who is eating the vegetables is involved in the stirring and preparation process. Come and add your intentions and spirit and learn how Biodynamics can be used in your home garden!

Boosting Your Harvest - Companion Planting & Staggered Plantings
Friday, May 8th, 10 am - 12 noon
Get healthier, better-producing plants and stretch out your harvesting time. Enjoy a better variety of different types of veggies and greens from your home garden. Cost is $36 | registration closes 5/1/09

Colonial Dooryard Style Garden - Updated for Today's Cook
Sunday, May 10th (Mothers Day), 10 am - 12 noon
Treat your Mom! Workshop focuses on how to plan a kitchen door yard garden that will provide all the herbs and greens for wonderful summer meals. This workshop takes the traditional garden style called the Colonial Dooryard Garden, which is designed around usefulness, and updates it for today's kitchens. Workshop takes place mostly outside and is weather permitting. Cost is $36 | registration closes 5/3/09

Annual Organic Plant and Seedling Sale - Opening Day
Saturday, May 16th, 9 am - 2 pm
Every year we add more and more varieties and types of organic plants and seedlings. We will have a huge variety of organic heirloom vegetables, herbs of all sorts - culinary and medicinal, annual and perennial cut flowers, as well as an unusual and very cool variety of natives, perennials, and rare medicinals. We strive to have everything you need to start your garden this season - organic fertilizer, soil, books, seeds, beneficial insects, biodynamic herbs, foliar tea mixes, and more. Our eggs, some early spring greens, and other natural products will also be available for sale. We will also have some other local, sustainable farmers with their products available. Snacks and live music make it into a very festive spring event.

The plant and seedling varieties we are offering this year are listed on our website at:http://www.midsummerfarm.com

Annual Organic Plant and Seedling Sale - Day 2
Saturday, May 23rd, 9 am - 2 pm
Every year we add more and more varieties and types of organic plants and seedlings. We will have a huge variety of organic heirloom vegetables, herbs of all sorts - culinary and medicinal, annual and perennial cut flowers, as well as an unusual and very cool variety of natives, perennials, and rare medicinals. We strive to have everything you need to start your garden this season - organic fertilizer, soil, books, seeds, beneficial insects, biodynamic herbs, foliar tea mixes, and more. Our eggs, some early spring greens, and other natural products will also be available for sale. We will also have some other local, sustainable farmers with their products available. Snacks and live music make it into a very festive spring event.

Boosting Your Harvest
Sunday, May 24th, 10 am - 12 noon
Boost your harvest through companion planting and staggered plantings. Get healthier, better-producing plants and stretch out your harvesting time. Enjoy a better variety of different types of veggies and greens from your home garden. Cost is $36 | registration closes 5/17/09 

Tomato Day !
Saturday, May 30th, 10 am - 12 noon
Everything Tomatoes!  Today is the perfect day to plant your tomatoes in this area! Stop by the farm for a refresher course covering how to grow, choosing heirlooms, companion plants, fertilizer, planting, trellis building, etc. Hands-on, dress ready to get your hands dirty!  Bring gloves. Tomato plants will be available for sale for the workshop. Cost is $36 | registration closes 5/23/09

Biodynamic Early Morning Silica (501) Application and Farm Breakfast
Saturday, June 6th, 9 am
This is a free Farm participation event - be a participant in your food. All ages and experience levels welcome - farm breakfast will be available. Biodynamics always works best when the community who is eating the vegetables is involved in the stirring and application process. Come and add your intentions and and spirit and learn how Biodynamics can be used in your home garden!

Backyard Organic Poultry Rearing Workshop
Saturday, June 13th, 10 am - 12 noon
For anyone who has dreamed of walking out to your own chicken coop and collecting fresh eggs for breakfast, this course will guide you through starting up your own flock. Chickens are wonderful stewards of the earth; and kept in proper conditions, chickens are valuable assets to the garden, lawn, and compost pile. We will discuss all of our secrets to Organic chicken care that we have discovered over the years. We will have chicks available for sale at this time. (Please be sure to check with your town to make sure that chickens are allowed where you live.) Workshop takes place mostly outside (dress appropriately) and is weather permitting. Cost is $36 | registration closes 6/6/09

Heirloom Chicks Ready for Pick up~
Saturday, June 13th, 12 noon - 3 pm
If you ordered chicks with us, they should be ready to go to their new homes at this point. (Feathered Pullets will be available mid-July)

Dark Leafy Greens - The #1 Most Important Missing Ingredient Today
Friday, July 10th, 11 am - 1 pm
We will demonstrate a wide range of ways to use dark leafy greens of all types. You will leave feeling empowered to live more healthily with a solid collection of great recipes. Workshop is hands on and tasting is encouraged - it takes place in the kitchen at Midsummer Farm | cost is $36 | registration closes 7/6/09

Legumes!!! The Bean Workshop
Saturday, July 11th, 10 am - 12 noon
Beans are one of those things that can make a huge difference in your health and well-being just by adding them to your weekly eating plan. And we'll go over a bunch of different ways to integrate them into your every day life easily. This workshop will lead to better overall health. Beans have been missing from the typical American diet and people have strange opinions of them, but they are delicious, easy to digest when prepared properly, and nourishing on many, many levels. We'll do a selection of fabulous bean dips, nourishing bean soups, refreshing bean salads (great for packing for work or school lunches), minestrone, and a variety of other recipes, as well as bean spouting. Workshop is hands on and tasting is encouraged - it takes place in the kitchen at Midsummer Farm  | Cost is $36 | registration closes 7/6/09

Backyard Organic Poultry Rearing Workshop
Saturday, July 11th, 12:30 - 2:30 pm
For anyone who has dreamed of walking out to your own chicken coop and collecting fresh eggs for breakfast, this course will guide you through starting up your own flock. Chickens are wonderful stewards of the earth; and kept in proper conditions, chickens are valuable assets to the garden, lawn, and compost pile. We will discuss all of our secrets to Organic chicken care that we have discovered over the years. Feathered young birds will be available for sale. (Please be sure to check with your town to make sure that chickens are allowed where you live.) Workshop takes place mostly outside and is weather permitting. Cost is $36 | registration closes 7/6/09

Biodynamic Compost Tea Application
Saturday, July 11th, 3:30 pm
This is a free Farm participation event - be a participant in your food. All ages and experience levels welcome - farm brunch snacks will be available. Biodynamics always works best when the community who is eating the vegetables is involved in the stirring and preparation process. Come and add your intentions and and spirit and learn how Biodynamics can be used in your home garden!

Biodynamic 500 Stirring and Application
Sunday, July 12th, 1:30 pm
This is a free Farm participation event - be a participant in your food. All ages and experience levels welcome - farm brunch snacks will be available. Biodynamics always works best when the community who is eating the vegetables is involved in the stirring and preparation process. Come and add your intentions and and spirit and learn how Biodynamics can be used in your home garden!

Artisanal Farm Pestos and Salsa Verdes
Saturday, August 1st, 10 am - 12 noon
Creating Pesto and Salsa Verde is truly an art in the artisanal kitchen. And although we'll do a great traditional Basil pesto, we also have a whole range of absolutely wonderful and creative mixtures using arugula, parsley, cilantro, lovage, chervil, dandelion, unusual heirloom Italian chicories, and more. All the Pestos and Salsa Verdes we will be making will also be fully balanced using nuts and seeds and can be thought of as the main course as well as the appetizers. Workshop is hands on and tasting is encouraged - it takes place in the kitchen at Midsummer Farm | Cost is $36 | registration closes 7/25/09

Summer, Yes Summer, Soups and Broths
Saturday, August 1st, 12:30 - 2:30 pm
Soup can be a quick and easy meal in the summer as well as in colder weather. Many soups do not need hours of simmering and can prepared quickly and enjoyed outside on a balmy summer evening. And now is the time of year when we have plenty of wonderful fresh herbs and greens from the garden to add to our soups. Workshop is hands on and tasting is encouraged - it takes place in the kitchen at Midsummer Farm | Cost is $36 | registration closes 7/25/09

Midsummer Farm is located at 156 East Ridge Road, Warwick, NY 10990
845-986-9699 | [email protected] | www.midsummerfarm.com

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On Midsummer Farm - March 2009

Well everything's about the plants right now ....  My mind is reeling .... Did I get all the broccoli and cabbages we will need planted?  Did I forget the Nero di Toscano Kale?  When will it get warmer?  Will the scallions seedlings be Ok outside today? So far it has been a relatively stable Spring ...  But it is still too cold for most young seedlings to be outside at nighttime.  By our next newsletter though it will be a whole other story!

Cotton
This year I decided to try to plant cotton. Cotton plants are something I have never experienced so I thought I would buy some Organic Green Egyptian cotton seeds and see what comes of them.  When I opened the seed packet, I actually screamed - the seeds were fuzzy!  They looked like pussy willow catkins!  Well, I put them into a flat yesterday - I can't wait to see what comes up. And how fun will it be to actually pick cotton! (I guess picking cotton is not so much fun when you have to pick a whole field ... Sally Field seemed pretty miserable in that Places in the Heart movie ... but I only planted 15 seeds.) Yesterday was a good day to plant flowers according to the Biodynamic Stella Natura Calendar, so I also planted snapdragons, salvias, castor beans, Lion's Tails, Yarrows, Self-heal, Asters, Euphorbia. Chickweed, Valerian, and other stuff I can't remember right now. 
Cress
Greens and Cress
Tonight, I plan on planting more of the greens-seeds. Mustards, arugala, lettuces, chards, escaroles, chicories, etc. And cress - I love cresses - I grow three or four different soil-based garden cresses (my favorite is called "Wrinkled-Krinkled Cress"), but this year I am going to try to grow a flat or two of watercress as well  - in watery pots. So we will see how that goes!  Did you know that nasturtiums are considered cresses?  You usually don't eat nasturtium leaves though, but the flowers are delicious - and the different colors actually have different flavors. Cresses are in the cruciferous family along with cabbage and kale, but they have a wonderful fresh black-peppery flavor. Cress is not something you want to cook a long time as they will lose most of their flavor, but the small leaves and crunchy stems of cress are fabulous tossed with salads, or sprinkled over a rice or pasta dish just before serving. Pestos and Salsa Verdes are also great opportunities for creative use of handfuls of cress.

Maremma Sheepdogs
We are very excited about a new addition to our farm - we are getting two Maremma puppies in May!  Maremmas are wonderful livestock protection dogs, and they will watch our chickens and guard them against hawks, foxes, and anything else that may have bad intentions for our birds. We are also excited because these dogs will help keep groundhogs and deer away from our plants.  So they're protecting both birds and plants! 

Organic Poultry
Also note that due to popular demand, we added another session of our Organic Poultry Workshop in April. If you are interested in Heritage Breed Chickens, please feel free to email us or check out our webpage for info on how to purchase chickens from us.

cabbagesGarden Consultations
If you feel unsure about how to start your garden, or just want some reassurance or validation as to where to plant what - let us know.  We do garden consultations and can help you with planning location, using biodynamics, companion planting, balancing chickens and vegetables, shady medicinal gardens, native pollinator gardens, and more. Send us an email for more info or to schedule a visit.



Please check out our website for more information about what we're doing and for a complete listing of our planned plants for 2009.  Midsummer Farm
 
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RECIPE OF THE MONTH


Aigo Bouido (Garlic Broth) with Spring Tonic Greens
Adapted from an old Proven�al recipe
 
6 cups of water
salt to taste
2 bay leaves
1 small sprig of fresh sage
10-12 cloves of garlic, roughly chopped
4-5 tbsp of Olive oil
Any amount or combination of roughly chopped Spring greens - scallions, ramps, nettle leaves, lamb's quarters, arugula, sorrel, spinich, grumelo, dandelion, chickweed, etc.
slices of semi-dry French bread
2/3 c of freshly grated gruy�re or fontina cheese

1.    Combine water, salt, bay, sage, 2 tbsp of the Olive oil, and garlic in a large pot.
2.    Bring to a boil, then reduce heat, cover with lid slightly ajar, and simmer 15-30 minutes.
3.    Discard herbs and pass broth and garlic (really press the cloves mushing them) through a sieve.
4.    Pour broth back into pot, keep heat on low, add the greens and simmer for 3 minutes.
5.    Place 2 slices of bread in each bowl, sprinkle a little Olive oil and grated cheese on each slice.
6.    Gently pour broth over the breads, and serve.
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Disclaimer
� Copyright 2008 Barbara Taylor-Laino, HHC / Barbara Taylor Health. All Rights Reserved. This content may be copied in full, with copyright, contact, creation and information intact, without specific permission, when used only in a not-for-profit format. If any other use is desired, permission in writing from Barbara Taylor Laino is required.

This information newsletter is designed as an educational tool for better health. Recipes and information are included as examples for you learn from; they are not diagnostic or prescriptive. Everyone's health needs are different. This newsletter is not to be used as a substitute for medical advice, diagnosis or treatment of any health condition or problem. Any questions regarding your own health should be addressed to your own physician or other healthcare provider. The entire contents of this newsletter and the websites of Barbara Taylor Laino and Midsummer Farm are based upon the opinions of Barbara Taylor Laino, unless otherwise noted. Individual articles are based upon the opinions of the respective author(s), who retains copyright as marked. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Barbara Taylor Laino. You are encouraged to make your own health care decisions based upon your research and in partnership with a qualified health care professional.
Seedlings
Upcoming Events

2009 Organic Plant and Seedling Sale

Now scheduled for May 16th and 23rd!

Check out our 2009 Plant Variety List!

Thank you very much!
Forward to a Friend
It's such a pleasure to help those closest to us become happier and healthier. Please forward this newsletter to friends, family members or colleagues who might be interested and inspired by it. 
 
Farm Contact Info
Barbara and Mark Laino
Midsummer Farm
156 East Ridge Road
Warwick, NY 10990
845-986-9699
[email protected]


Holistic Health Counselling Contact Info
Barbara Taylor-Laino
Barbara Taylor Health
156 East Ridge Road
Warwick, NY 10990
845-986-9699
[email protected]