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Greetings! Just came in from walking around appreciating all the wonderful plants sprouting up in the gardens! It really feels like Spring is here to stay!
As I was planting my asparagus crowns this past week, I couldn't help but think about other perennial vegetables - and many of them are spring-specific, providing harvest in the early part of the year when home grown food is at its leanest. Many are natives to this area and are actually wild in essence!
I thought I'd write up some info on each of my favorites:
Perennial Vegetables
Asparagus
The time to plant asparagus is in early spring. And although it takes a couple years for the patch to really establish itself, it is worth the effort when you find yourself harvesting tasty fresh asparagus every spring for more then 15-20 years! You'll need a permanent spot in full sun. Keep the patch weeded - using some hay or grass clippings can be effective as a weed-blocking mulch. They are so delicious and snappy-fresh! Definitely worth the effort!
 Jerusalem Artichokes or SunchokesThese are so fabulous! They are in the sunflower family and get very tall, so you need a permanent spot that gets full sun, drains well, and where the tall plants won't shade the rest of your garden. Be aware that these, like all sunflowers, will release certain phytochemicals into the ground around them to keep weeds at bay, so don't try to plant other vegetables directly under them. The flowers are yellow and are held in bunches similar to sunflowers but smaller in size. The part you eat is the root or rhizome. Like asparagus, it is best to let your patch establish itself before you harvest too many. But you get to enjoy the flowers while you're waiting on the roots. After a couple years, they will be firmly established and you can eat as many roots as you want. You harvest in fall - you'll see some of the roots starting to stick out of the soil. At that point, you can use a small spade and just pop them up out of the ground easily. The ones that have been exposed to sunlight may be a bit green colored - I usually don't eat those. Instead, I push those green-tinged ones back down into the spot where I took the others out. It is best to make sure you leave some of the roots in the ground, but they will come back anyway even if you really try to remove them all! Jerusalem artichokes are mild tasting and starchy - like potatoes. Great pureed, mashed, baked with other root vegetables.
Fiddleheads or Ostrich Fern Fronds
Like asparagus, a fiddlehead is the first growth frond of a fern - in this case, an Ostrich fern! Ostrich ferns are probably the tallest and grandest of all the ferns! It is a native plant in this area and very hardy. It will naturalize and spread, but can be kept in check by eating the fiddleheads in spring. Likes sun/part shade and moist ground. To me, asparagus are tastier; fiddleheads are very mild. But the fiddleheads are so cute and fun to eat! Great pickled ~ and early ~ so if you love pickling, they'll provide an early spring vegetable to start with!
Stinging Nettle
I guess many people consider this an herb (or a weed!). And although I have gotten stung many times, I still love this plant! Super mineral-rich, stinging nettle is a super food, detoxifying, enriching, energizing. I love it as a tea in the morning. And you can use the greens like spinach in cooking - they are tasty, mild, and sweet as long as you harvest before the plants start to go to flower. I make stinging nettle gnocci as a spring celebration! Recipe below! You do have to wear gloves or be very careful while harvesting the nettle leaves. And they must be cooked before you eat them! If you do get stung, try rubbing mud over the spot - it can be a big help in alleviating the sting. Stinging nettle is a great plant to have on your property and near your garden. Just make sure you plant it where you or others or children or dogs won't accidentally get into it! It is a dynamic plant and interacts with other garden plants, a great companion plant, a soil rebuilder, a prime ingredient for making plant teas/foliar sprays, and a compost booster.
 SorrelLike Stinging Nettle, sorrel is an early spring green. It has springy-lemony flavor and is just so appreciated at this point in the year when you're craving fresh greens! Delicious raw, in herbal waters, and very fun and easy to cook with and integrate into recipes.
The French Garden Sorrel is the most common one, but there is also a red veined version (sometimes called Bloody Dock), that is absolutely gorgeous. Sorrel comes back year after year - forming a nice clump. The more you cut, the better the leaves will taste. In early summer, it will slow down in producing leaves and form a big flower stalk. You can let the flower be (it is very attractive), or if you cut it off, the plant will start leaf production again. Likes full sun, although it does Ok in light shade.
Typhon or Holland Greens
Looks like mustard, but not at all hot. Similar in flavor to Collard Greens and can be used in the same ways. Small new leaves are good raw in salads, and once they get larger, are fabulous substitutes for kale in cooked dishes. The more you cut it as it is growing, the more tender and plentiful the leaves will be. As with all brassicas, the flavor is sweeter in cool weather. Very easy to grow and comes back year after year! Find a permanent spot in the sun or light shade for it. I have two patches- one in full sun and one on the east side of a tree line. The patch in full sun is an early producer of greens in the spring, and the patch in the tree line appreciates the protection of the summer afternoon sun and produces better for summer cooking. You do have to watch for cabbage butterfly caterpillars on it - once you see holes, check over each leaf and remove the velvety green worm(s).
Parsnips
Not a perennial! But I keep a perennial patch of parsnips, so I'm mentioning them here. Parsnips are very good at self sowing. I usually plant parsnip seeds in late April, and they are not ready to be harvested until well into the fall. They actually taste best after they freeze in the ground, and so Thanksgiving tends be a great day to harvest them! But if you leave a couple of the best looking parsnips in the ground, they'll over-winter and go to seed the next spring, and thus restart the process all by themselves. You'll see baby parsnips popping up in June, and be able to harvest them in the fall. As a bonus, when the parsnip plants go to seed, they develop large seed heads like dill and they attract tons of beneficial insects. Your perennial patch of parsnips may need to be restarted from bought seed every four years or so. They stay pretty civilized for years, but after about 4 years they start going back to their wildness and the roots will start to lose that sweet parsnipy taste. I find they are a great companion plant with raspberries.
 Perennial Onions
Welsh Onions, He Shi To Scallions, Egyptian Walking Onions, and Leeks. Like parsnips, onions will over-winter and reseed themselves easily. And some will form nice bunches, that can be harvested a couple at a time for years. I have a 5 year old clump of welsh onions that I harvest from all winter long most years... they make seeds and I grow new welsh onions for row planting in the garden from the seeds. I believe most of the varieties of scallions will do so. Egyptian Walking Onions will naturalize and spread when they find a spot they like. They are cool because they get bulbettes or tiny little onions on their flower stalks instead of flowers... The stalk gets heavy and falls over and basically replants the bulbettes - that's how they 'walk'. And Leeks - I always leave a couple leeks in the ground over the winter. The flowers they form in the next spring are gorgeous, and they reseed themselves beautifully. You will need to transplant the reseeded leeks giving them more space than how they fall around the base of the original leek.
Horseradish
Maybe not a vegetable - horseradish is more of an herb or a flavoring. But it is very perennial, especially of you're careful about harvesting the smaller side-shooting roots, and leave the big tap root in place. Plant it someplace where you can dig up the roots easily like a raised bed or hillside. It does well in sun and likes plenty of water. I still have roots I dug up at the end of last summer in my fridge that seem fine. In past years, I've frozen them, which also works well and makes grinding easier.
Elephant Garlic and Bear's Garlic (Ramps)
These plants are perennials, but if you harvest all the bulbs, it won't grow back. So be sure to let them naturalize, get a big patch going, and then harvest with the general health of your patch in mind. Both like fertile, deep soil. Elephant garlic likes full sun, but does Ok with light shade too. The leaves are big and tulip-like and the garlic cloves are mild and gigantic. The bulbs are in clumps of cloves like regular garlic, so I always make sure to break one off and replant it as I harvest the others, especially if it is a prime specimen. You'll be harvesting Elephant garlic in the fall, once the leaves turn yellow, as you do with regular garlic. Bear's Garlic or Ramps are very different. They like to grow in shade and are native to this area. They don't get a clump of cloves - it is a single bulb on each plant. You harvest the whole plant - greens as well as the bulb and you use the whole thing in cooking. They are harvested in spring.
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Holistic Health Coaching at Midsummer Farm
 As the weather warms, we think of sun and outdoor activities and getting back into shape - it is a time of renewal and energizing. If you have found yourself feeling that you go through this each year and end up not fully following through, you may want to consider signing up for my Holistic Health Coaching program.
Besides farming, I am also a certified holistic health coach and basically work with people like a personal trainer does, to help incorporate positive healthy changes in eating, exercise, lifestyle, etc. I offer an 8 session completely personalized program - 1 session (about 1 hour long) every 2 weeks for about 4 months. During our sessions, we address health changes you want to make in your life and your family's lives, set goals, and track accomplishments. It is nice to take time out for yourself, and commit to making changes that will let you take better care of yourself and the other people in your life.
By doing this, you will gain more energy and vitality in your life and be able to give more to others as well as gain all sorts of great info on holistic health, including eating plans, addressing health problems, and much more. I have had great success working with people to clear up skin problems, balance digestive issues, regain optimal weight, and, most importantly, regain the vitality and energy that you need to live the life you want and pursue the things that you want to do. Don't just give in to the food, products, and lifestyle that is being force-fed to us by the media and greedy capitalist industry-centered society!
My approach to health is whole, natural foods that can be cooked at home. You will get your vital energy back, the natural foods will clear your mind, inspire your spirit, and detoxify your body.
If you think you might be interested, let me know and we will set up a time to meet and talk more about the program. It will take about an hour, and we'll go over what you want to work on, and I'll be able to let you know what I can offer. This preliminary meeting is totally free and will involve no pressure!
Combining with our CSA Program 
Combining a Health Coaching program with a CSA share is truly powerful. See our website for details on our CSA program: click here.
Basically with the CSA share, you'll be a member of our organic farm, and you'll be receiving a basket of our harvest each week during the summer. The basket will have lots of organically grown diverse types of vegetables, greens, and fresh herbs along with recipes and info on how to make use of the bounty in your kitchen.
I have to say that I have a definite 'alternative motive' to farming; as a Health Coach/Farmer, I truly want to change the way people eat! So if you sign on for the CSA program, you'll be faced with a basket of fresh vegetables every week, and you'll need to cook them and eat them! Between the support of the CSA share and the Health Coaching program, you truly will be giving yourself a Summer of Vital Health! It is such an effective way to really make big changes in your health and your family's health.
I am offering a $100 discount if you decide to sign up for both the CSA and the Health Coaching Program. But first, send me an email if you are interested, and we'll schedule a free preliminary session at no obligation. It will be really nice to meet and talk natural health with you!
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RECIPE: Stinging Nettle Gnocci with Asparagus and Sage Sauce
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Gnocci ingredients:
1 15 or 16 ounce container of whole milk ricotta
2 slices of white bread - no crusts - torn into quarters
1 large egg
1 tablespoon minced oregano leaves
2 tablespoons minced parsley leaves
1 cup finely chopped dry fresh stinging nettle greens (or other greens)
Salt and black pepper
6 tablespoons all purpose flour plus more for work surface
1/2 cup Parmesan cheese
Sauce ingredients:
About 1 lb asparagus, cleaned and cut into 1-inch long pieces
8 tbsp butter
1-2 small shallots minced - or a small onion would be fine as well.
2 tbsp fresh minced sage leaves
2 tsp lemon juice
Salt
For making the gnocci:
Line a fine mesh strainer with three coffee filters or paper towels. Set over a bowl. Place ricotta in lined strainer, cover, and refrigerate at least an hour.
Preheat oven to 300F. Rack in middle. Process bread pieces in food processor for about 10 seconds until finely ground. Spread crumbs on a baking sheet and bake until just dry and beginning to color, about 10 minutes - sir them around one or two times during baking time. Let cool to room temperature. (should make about 1/2 cup of crumbs...)
Transfer drained ricotta to food processor and pulse until curds break down into fine, grainy consistency, about 8 1-second pulses. Then, combine ricotta, egg, basil, parsley, chopped greens, 1/2 tsp salt, and black pepper in a bowl. Add the flour, crumbs, and parmesan and stir until well mixed. Refrigerate dough for 15 minutes. Then check texture and add flour - tiny bit at a time - if it is too sticky.
Lightly dust a work surface with flour. Roll a lemon-sized piece of dough into a ¾ inch thick rope, rolling from center outward. Cut rope into ¾ inch long pieces and transfer to parchment paper. Repeat with remaining dough. You can cook them right away, or you can refrigerate them for a couple days.
For the sauce - melt butter in a skillet over medium high heat, add asparagus and shallots and heat until butter is nutty and slightly brown. Take off the heat, and add sage stirring until fragrant. Add lemon and salt and cover to keep warm.
To cook the gnocci:
Bring 4 quarts of salted water to a boil in a large pot. Reduce heat so water calms down, then gently drop the gnocci in - you may do this in groups as you don't want to over crowd them. Cook until they float up to the surface, cook 2 minutes more, keeping the water a gentle simmer, then take them out with a slotted spoon and drain them.
Once drained, add the gnocci to the skillet with the butter sauce in it. Once you have finished all the batches of gnocci, toss them gently in the sauce under low heat for a minute, then serve!
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 Still space available in our 2013 CSA program!
We are accepting registrations now for the CSA ; please visit our CSA WEB PAGE for more info!
As a Holistic Health Coach, I really recommend becoming a member of a CSA - one of the key ways to achieve better health is to eat more vegetables and greens. By joining a CSA, you are automatically receiving a big basket of fresh vegetables every week and you have to use them! For some it may be a healthy challenge - but it is one well worth the effort! And we're here with all sorts of ideas and recipes for helping you make the best use of all the great veggies!
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~Upcoming Workshops and Events~
Starting April 1st 2013
Not only is this event going to be so much fun - getting to see all these vendors and gardening groups in one place at the beautiful Orange County Arboretum in Spring - but you are also supporting a great organization that is working to promote and support small gardening businesses in the Hudson Valley area! Your advanced support will really make a difference! To buy tickets - visit the site by clicking here!
Making Homemade Cat and Dog Food
Saturday, April 13th, 2013 - 10 am to 12 noon
Featured in the NY Times! Check out the article here! Healthier, Economical, Delicious. Either as a supplementary meal or as your pets' regular diet, homemade food is better, safer, and easy to make. We will mix up a batch of balanced food using raw chicken as a base. We'll go over tons of options in food bases - raw vs cooked, various nutrition additions, dogs vs cats, special needs pets, and discuss the wide range of commercial diets and brands. You'll take home recipes, a clearer knowledge of the commercial pet food available, and resources for suppliers. We'll also make up a wonderful whole foods supplement that you can add to a commercial diet using higher quality ingredients and for a lot less money than the fancy brand names. Even if you're not ready to switch over completely to a homemade diet, you'll get a lot from this workshop. Workshop takes place in the kitchen at Midsummer Farm | Cost is $36 | Registration closes 4/11/13
 Hudson Valley Seed Library Presentation Tuesday, April 16, 2013 - 6:30 pmHosted by the Warwick Valley Gardeners, this presentation is open to all and will be held at the Good Shepherd Lutheran Church, 95 Kings Highway, Warwick, NY. Ken Green, one of the co founders of the library will explain the philosophy behind this wonderful organization. The Seed Library began in a small town library in the upper Hudson Valley. Today, the Seed Library has its own seed farm where open pollinated seeds are grown, saved and hand packed. They offer only heirloom and open pollinated seeds with no hybrids or genetically engineered seeds. There are close to a thousand  members and thousands more purchase their beautiful and unique Art Packs each year. Not only are these premium seeds but the artistry of the seed packs is worthy of framing. Seeds will be available for purchase after the program. Free! For more information about the seed library go to www.seedlibrary.org. For more information about the Warwick Valley Gardeners, please go to www.warwickvalleygardeners.com or visit us on Facebook. New members are always welcome. Check out more of the gorgeous seed packets at http://www.seedlibrary.org/art-packs.html  Pre-Season Organic Gardening Seminar Tuesday, April 16th 2013, 2013 - 7 pm Everyone is welcome to attend this timely lecture presented by the West Milford Organic Community Garden's educational series. I'll be talking about planning an organic garden - seed starting, companion planting, soil health, fertilizing, etc. Feel free to come with questions! Free! This seminar will be held at the Hillcrest Community Center - 1810 Macopin Road, West Milford, NJ. Also note - the West Milford Organic Community Garden still has plots available for this spring! It is a fabulous community garden - full of good spirit and community mindedness. If you are interested in a plot, please contact Russ at fdutch@aol.com Annual "Allium and Brassica" Pre-Sale!  Saturday, April 20th, 2013 - 9 am to 2 pm We designed this Pre-Sale for our gardener and farmer friends who want to plant in stages. So, we'll have a nice variety of cold-hardy plants and seedlings for sale that are ready to go in the ground! (Or you can hold them for a bit too.) We'll also have some hardy perennials for sale and some other awesome plants. The Brassicas are all the dark leafy greens: kales, collards, cabbages, pak koi, broccoli, raabs, cauliflower, Brussels sprouts, mustards, etc. The Alliums are all the onion-flavored plants - leeks, chives, scallions, welsh onions, walking onions, bulbing onions, etc. We'll also have spinach, chards, escaroles, endives, radicchios, chicories, parsleys, lettuces, many thymes, a couple oreganos, a couple sages, cilantro, flowers like violas and violets, celeries, cresses, dill, lovage, mints, many of our hard to find European greens like erba stella and agretti, and lots of perennials and native plants available. Growing Forest Fungi and other Mushroom Cultivation Options Saturday, April 20th 2013, 10 am - 12:30 pmCost: $20.00 per person To register call: 518-622-9820 x0 Location: Agroforestry Resource Center, Acra, NY Registration deadline: Tuesday, April 16 Presenter: Bob Beyfuss, Retired Extension Educator Are you interested in exploring how to grow your own mushrooms or perhaps start a small scale mushroom operation? Participants in this workshop will learn various techniques for growing different species of mushrooms using a variety of materials. You will also participate in a hands-on experience inoculating bolts of wood with shiitake spawn and bring home your own inoculated log for personal enjoyment. In addition, there will be an opportunity to examine where we harvested small pole-size trees used for inoculating the shiitake mushrooms, and understanding the rationale for harvesting those particular trees as part of forest improvement. If you are interested in learning how to grow a variety of mushrooms, you won't want to miss this program. Bob Beyfuss has been instructing those interested in mushroom cultivation throughout the state for over a decade. This is a very popular program, so please register early! CCE-Ulster County and CCE-Columbia/Greene's The Agroforestry Resource Center are co-hosting the event.
 Backyard Organic Poultry Rearing Workshop Sunday, April 21st, 2013 - 10 am to 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 and in organic and natural rearing methods. We will discuss all of our secrets to Organic chicken care that we have discovered over the years. Chickens are wonderful stewards of the earth; and kept in proper conditions, chickens are valuable assets to the garden, lawn, and compost pile. They also provide backyard joy. They are easy to take care of, are not noisy or smelly, and are an important part of the Organic garden. This is a great time of year to plan for chickens for next Spring. (Please be sure to check with your town to make sure that chickens are allowed where you live.) Workshop takes place mostly outside at Midsummer Farm (dress appropriately - wear boots) and is weather permitting. Cost is $36 | Registration closes 4/17/13
Saturday, May 4th, 2013 - 10 am - 4 pm
And we'll be bringing a great assortment of plants!
The Hudson Valley Garden Fair is the place to be if you are into plants or gardening! Demos, lectures, tons of vendors and garden and plant clubs! I can't wait to shop and sell plants!
Check out all the vendors and lectures!
 7th Annual Big Plant and Seedling Sale Opening Weekend at Midsummer Farm! Saturday and Sunday, May 11th and 12th 2013,
9 am - 2 pm
We'll have our full variety of certified organic plants and seedlings available. Over 100 different varieties of heirloom and hybrid vegetables, over 200 culinary and medicinal herbs, plus annual flowers, native and pollinator friendly flowers, unusual and collectible perennials!
Every year we grow more and more of each variety and we add over a hundred fun new varieties of herbs, veggies, annual flowers, natives, and perennials! All kinds of great things for your summer vegetable and herb gardens! We also have hard-to-find and really cool herbs and perennials for those of you with more eccentric tastes like Medicinal Yarrow, Dragon's Blood Clover, Skullcap, Trollius, Primula Viali, and St. John's Wort...
~I'm working on our 2013 Plant Variety List and will post it to the website shortly!~
 We'll be at Trade Secrets Plant Sale Saturday, May 18th 2013
A Northeast traditional annual garden event! Trade Secrets begins on Saturday, May 18th at Lion Rock Farm in Sharon, CT with the antique and rare plant sale from 10am to 3pm! For the past 12 years, Trade Secrets has brought garden-lovers from around the world to the Litchfield Hills of Connecticut to discover new plants, topiary, and antiques for their gardens. 2013 will be no exception with nearly 60 vendors and garden antiques dealers from around the northeast region. Shoppers can find rare plant specimens from specialized growers and from some of the nation's best known small nurseries, as well as furniture, antiques, cloches and garden statuary from the choicest purveyors of garden antiques, wrought-iron fencing, textiles from select antiques dealers, and so much more.
We'll be at the West Milford Community Garden Opening! Sunday May 19th, 2013, from 11 am to 1 pm
 Annual Big Plant and Seedling Sale Weekend #2 at Midsummer Farm! Saturday and Sunday, May 25th and 26th 2013,
9 am - 2 pm
We'll have our full variety of certified organic plants and seedlings available. Over 100 different varieties of heirloom and hybrid vegetables, over 200 culinary and medicinal herbs, plus annual flowers, native and pollinator friendly flowers, unusual and collectible perennials!
Every year we grow more and more of each variety and we add over a hundred fun new varieties of herbs, veggies, annual flowers, natives, and perennials! All kinds of great things for your summer vegetable and herb gardens! We also have hard-to-find and really cool herbs and perennials for those of you with more eccentric tastes like Medicinal Yarrow, Dragon's Blood Clover, Skullcap, Trollius, Primula Viali, and St. John's Wort...
Week of June 3rd - Our CSA program starts!!
Herbal and Compost Teas for Your Garden Sunday, June 23rd, 10 am to 12 noon
Plants enjoy tea too! Just as with human skin, plants can absorb many nutrients through the pores on their leaves. Plant teas are applied by spraying the plants foliar areas with nutrient dense brewed liquid fertilizer - or tea. We'll go over the basics of brewing plants teas made from aged manures, compost, and various herbs. And we'll also discuss the Biodynamic 500 prep. Cost is $36 | Registration closes 6/19/13
Workshops at Midsummer Farm: Classes are taught from a strictly Holistic and Organic standpoint. Class size is kept small to ensure individual attention. Fees include all 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 in advance. Cooking classes are hands-on and tasting is encouraged. NOTE: times and dates of workshops are subject to change.
If you haven't been to our farm yet, we're located at 156 East Ridge Road, Warwick, NY 10990. And welcome! |
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© Copyright 2013 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 the www.midsummerfarm.com 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.
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Midsummer Farm Contact Info:
Barbara and Mark Laino
Midsummer Farm
156 East Ridge Road
Warwick, NY 10990
845-986-9699
info@midsummerfarm.com
Holistic Health Counseling Contact Info:
Barbara Taylor-Laino
Barbara Taylor Health
156 East Ridge Road
Warwick, NY 10990
845-986-9699
info@barbarataylorhealth.com
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