On Second Thought ~ from Sage Hill Farms

Many gardeners are unaware of the billion-dollar war going on in the seed industry. At stake are thousands of varieties that have been treasured for hundreds of years.

What can a gardener do? Research and know the story, the reasons behind it, and the options we have to combat it.

This link is a great place to start if you are new to the issue: http://blog.seedalliance.org

For a list of seed companies that have signed The Safe Seed pledge: www.hortmag.com/article/safeseedpledge

Whatever seed you plan to purchase for the fall or the coming spring...make them heirloom/organic/non-GM seed. Then make a pledge to save seed from your crop and share with someone else...both the seed and the information.

You Asked....

What are some plants that impart scent?

1-Spicebush (lindera benzoin) actually gives off a "manly aftershave scent." Plus lovely red berries in the fall.

2-Sweetbriar rose (Rosa eglonteria) has simple rose flowers, a lot like the wild rose. The leaves have a fresh sliced apple scent.

3-Herb scented Geraniums come in many lovely scents-strawberry, peppermint, lemon, and nutmeg are a few favorites.

News Worthy Of Your Time~

Legal action against the FDA's approval of the swine flu vaccine is already underway (www.naturaln ews.com/027205_vaccines_swine_flu_the_FDA.html), and public protests are gaining momentum in raising awareness about the primary objections to the swine flu vaccine. Intelligent, informed people everywhere are saying NO to this vaccine!

Table Tips~

It's hot tea time...take a basket, whatever size fits your table, pot up a few different herbs in little clay pots, sit the pots inside the basket and fill in with sphagnum moss . Set our tea mugs beside the basket with a little hand written note inviting anyone who wishes to indulge.

Leave a Tea tray on the counter by the stove...with choices of honey, stevia, agava, and sugar if you must. A lemon ready for slicing is nice too.

"Roasted Soup" Recipe~

3 medium carrots, peeled and quartered
2 large tomatoes, quartered
1 large onion, cut into 8 wedges
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
6 garlic cloves
1 Tbsp olive oil
6 cups or more of vegetable broth*
4 cups of finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 15 oz can of Great Northern white beans, drained

*If cooking gluten-free, use gluten-free broth. (I find it at Publix and Earth Fare)

1. Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occasionally, about 45 minutes.

2. Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.

3. Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.

Can be made a day ahead. Serves six.

People and Places We Know and Love~



Happy Autumn~

Bea Kunz