Happy Autumn! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Farm NewsSome of the Heirloom Tomatoes  | Greetings! Fall is upon us - my favorite time of year! What a fabulous year in the garden! We're still picking tomatoes and peppers and eggplants, and we're wildly making tomato sauces and processing and freezing all sorts of peppers. See below for tips on putting up your garden produce for the winter and a great sauce recipe. One of the autumn-planted beds  | This was our first year growing in a greenhouse, and we are
just blown away by how wonderful it is! We are currently getting everything ready to continue growing throughout the winter. I think this will be
the tricky time period, figuring out how cold to allow it to go at nighttime and seeing how
things do, even if kept warm, with lack of daylight hours. It should be very interesting and challenging! I am starting to picture doing a winter greenhouse CSA for 2011-2012 .... I just have to see how things go this winter and see if it is a viable thing to plan!
Our 2011 regular season CSA information and sign-up literature is now ready. We are expanding our membership this year, but if you
are seriously interested, I suggest you sign up as early as possible as we
do fill up very fast! And past members always receive priority! You can access the 2011 CSA program info at our CSA webpage. Or
email me barbara@midsummerfarm.com, and I can send you the info. A Spring CSA Basket  | We are coming out of 2010 with so much excitement and zest! Usually we are very, very tired this time of year, but this year I just
can't wait to start it all again! Late Summer CSA basket - what is under the greens!  | ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Along with a strong selection of Autumn Workshops, outlined below, we're also planning a bunch of gardening and eating workshops in
the greenhouse in the dead of winter. I can't wait to share this
environment with you as we talk about Gardening for Good Bugs or the Art of Composting in
the warm, sunny greenhouse surrounded by plants in grey, cold January and
February! And by popular demand, we are also expanding our Backyard
Organic Chicken Workshop into a Series of Chicken-Related Good Living Workshops. We are still offering our Backyard Organic Poultry Flock 101 style class, but we're adding an Egg Cooking class, two Chicken Cooking classes, and a Processing Your Backyard Chickens workshop taught by Allison and Roger Hosford at Two Pond Farm! See our new 5-workshop program/schedule below! Other farm news: We have some pet Bunnies for sale .... $20 each: 1. A pure black male born in June 2010 2. A pure black male born in July 2010 3. A black and
white English spotted male born in July 2010 4. A black and white English spotted male born in June 2009 All are sweet, friendly, great with kids.Young Tumeric Plants  | And we have Tumeric Plants for sale at $8 each. These will need to be transplanted into larger pots and brought inside before the first frost for the
winter. You might plan to incorporate a tumeric plant as a center piece in a big pot with your other tender herbs like Rosemary, Fruity Sage, White Sage, basils, etc. to bring inside. The tumerics are so cute! (The
rabbits are totally cute too but you 'other-plant-people' know what I mean about the baby tumerics!) Please feel free to email or call us if you're interested! If you want to bring your other tender herbs over when you come by for a tumeric plant, I would be happy to help you arrange them in winter pots. Barbara@midsummerfarm.com | 845-986-9699 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~  Eggs - StatusOur hens are currently in their autumn break from laying. This is a very natural process which is also one of those things that seem to be most misunderstood about laying hens. When chickens are raised outdoors on pasture there is a season for eggs. If you are getting eggs from a farm that seems to have a year-round supply, then that farm is not selling you pastured/grassfed eggs. If you have your own chickens and they have recently slowed down in laying or have stopped laying - don't worry! You are doing nothing wrong! First of all, eggs are for making chicks, that's why hens lay them, so if they are outside in a backyard or pasture, the hens can see that winter is coming and they instinctively know that they shouldn't be having babies in the cold winter. They will wait until the daylight hours start to get longer, when spring and warmth are promised, before they start laying eggs again. Also, before winter, hens start to molt and grow in new winter feathers, this also takes up energy and minerals that otherwise would be going to producing eggs. So we have very few eggs available this time of year. But the hens will be back in the swing of things in February, and we'll have plenty again then! Consider joining the farm as an Egg CSA Program Member - More info here! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ perpertual basil - varigated  | Fall Herb MaintenanceThis time of year, I usually start heavily trimming my herb plants. The ones that thrive in cool weather like parsley, will get another big growth spurt now that the weather is cooling down. And it's a good idea to trim down the tender ones and let them get some fresh growth before the weather gets too cool and you have to bring them inside. Start watching for low temperatures at nighttime now. If you still have good looking basils in pots, bring them inside if the temperatures drop below 45 degrees F. If your oregano, mint, lemon balm, thyme, and tarragon are in the
ground outside, they will have no problem making it through the winter as they are hardy perennials. They won't grow through the winter though,
so harvest them now and store them for winter recipes. Feel free to email me with any herb-wintering questions - I'd be happy to advise! Herbs worth repotting and bringing inside before first frost:
Perpetual (non-seeding basils)
Rosemary
"Fruity" sages like melon, pineapple, lowry peach, etc.
White sage (Salvia apiana)
Tumeric and ginger
Lemon Grass
Lemon Verbena
Vietnamese cilantro
The bigger the pot the better; Keep them by a sunny window. Keep them watered, but not soggy.
A misting bottle helps combat the dry heated winter air - I usually add a few drops of lavender and tea tree essential oil to prevent fungus and mildew.
Dry or freeze your herb trimmings! Throw fresh basil leaves in a zip lock bag in the freezer. I usually keep packing them down with more and more leaves so I have a big condensed bag to get me through to next summer. Chives, Lemon Grass, Dill, and Parsley also freeze pretty well. Hang your rosemary, sage, lemon balm, tarragon, oregano, thyme, mint in a sun-free dry place like under a chandelier. Once totally dry, bag and store in a cool cabinet away from direct sunlight. If you have any cayenne or other hot peppers, you can dry by either spreading out on paper towels on a shelf, or if all the peppers are pretty much ripe on the plant, you can pick the whole plant, pluck off the leaves and hang it upside down to dry. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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We are now offering a NEW 5-Workshop Series on
all Things to do with Backyard Chickens! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Our Backyard Organic Poultry Rearing Workshop
THIS WEEKEND! Sunday, October 3rd 2010, 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. (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 10/1/10.
Cooking Poultry Workshop - We share 5 of our favorite Summer-Style Poultry Recipes
Date to be announced~
Class will cover techniques for both conventional meat-bird cooking as
well as artisanal/backyard meat bird cooking. You'll go home with 5 new recipes/techniques that are light, refreshing, and great for summer cooking, loaded with seasonal herbs and vegetables. We'll also cover some
other types of fowl and techniques for younger vs. older birds- and have
meat for sale as well after the workshop. Workshop takes
place in the farm kitchen, is hands-on, and tasting is encouraged. Cost is $36 |
Cooking Poultry Workshop - We share 5 of our favorite Winter-Style Poultry Recipes
Sunday, October 24th 2010, 12:30 - 2:30 pm
Class will cover techniques for both conventional meat-bird cooking as
well as artisanal/backyard meat bird cooking. You'll go home with 5 new recipes/techniques that are great for winter time feasting - warming and comforting, using seasonal herbs
and vegetables. We'll also cover some
other types of fowl and techniques for younger vs. older birds- and have
meat for sale as well after the workshop. Workshop takes
place in the farm kitchen, is hands-on, and tasting is encouraged.Cost is $36 | Registration closes 10/21/10.
Cooking Eggs Workshop - Midsummer Farm's Best Egg Recipes and MethodsDeviled Egg at Midsummer Farm  |
Sunday, March 13th 2011, 9 am - 11 noon
Includes breakfast in the sunny greenhouse!
Everything
from simple tips like how to tell the freshness of an egg, or how to
hard-boiling a freshly laid egg, to building our favorite egg recipes
like Nicoise Salad, Luscious Acadian Style Scrambled Eggs, a variety of
Frittatas and Omelets using seasonal ingredients, Shirred Eggs with
Spring greens, and more! Participants will also receive a copy of our New Midsummer Farm Egg Recipe Book. Cost is $36 | Registration closes
3/11/11.
Processing Meat from Your Own Poultry Workshop
Date to be announced~
Workshop takes place at Two Pond Farm in West Milford, NJ
and is taught by Allison and Randy Hosford.
This workshop focuses on how to humanely and properly process your own poultry for meat. There are two ways to participate: Hands-On: limited number of spaces available. You will slaughter and butcher 2 humanely and pasture-raised birds from
Two Pond Farm with the option to take home your freshly dressed birds at
$2.80 per pound. Or you can take it as an Observer-Only. (You can still purchase humanely and pasture-raised meat from Two Pond Farm.) Two Pond Farm is located at 176 Weaver Road, West Milford, NJ 07480. There is a 'Fresh Eggs' sign at the end of the driveway. Please dress appropriately, this is a messy process. Wear something over your hair as the feathers will be flying. Cost is $36 |
You can register for workshops and events by emailing us or by filling out our registration form, which you can download here!
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Autumn 2010 Workshop Schedule
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 You can register for workshops and events by emailing us or by filling out our registration form, which you can download here!
This Weekend:
Making Homemade Dog & Cat Food Workshop
Sunday, Oct 3rd, 10 am to 12 noon
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 nutritional 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. In the Farm Kitchen. Cost is $36 | Registration closes 10/1/10.
Traditional Italian Cooking Workshop, Part 1
Sunday, October 10th 2010, 11 am - 1pm
Italian Food is the ultimate comfort food - always thoroughly enjoyed by all. Great for entertaining. We'll go over a variety of recipes for building traditional Italian dishes, and we'll be constructing these recipes in traditional Mediterranean style and very healthily. You'll leave knowing how to make the Ultimate Tomato Sauce, Bolognese Sauce, Meatballs, Shellfish Sauces, Pesto, Saffron-Cream Sauce, Ricotta Gnocci, and Polenta. Workshop is hands on
and tasting is encouraged - it takes place in the kitchen at Midsummer
Farm. Cost is $36 | Registration closes 10/7/10.
Traditional Italian Cooking Workshop, Part 2
~Date to be announced
A continuation of Part 1 - we'll be making Sausage, Pastas, Potato Gnocci, and Risotto. Workshop is hands on
and tasting is encouraged - it takes place in the kitchen at Midsummer
Farm. Cost is $36 |
 Soups and Broths Workshop
Saturday, October 23rd 2010, 11 am - 1 pm
One of the healthiest convenience foods is a big pot of minestrone soup or chicken broth
full of carrots and escarole. Soups and broths make a hearty breakfast,
can travel easily as lunches, and are a satisfying snack food. A big
pot of simmering soup on the stove is a great comfort to the home. Learn
how to easily make a variety of broths and stocks and take home an
exciting collection of soup recipes. In the Farm Kitchen | $36.00 | Registration closes 10/7/10
 Legumes!!! Cooking with Beans Workshop
Sunday, October 24th 2010, 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 10/22/10.
Making Homemade Dog and Cat Food Workshop
Saturday, November 6th 2010, 11am - 1 pm
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 nutritional 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. In the Farm Kitchen. Cost is $36 |Registration closes 11/4/10.
Interactive Workshop: Take your Health Up a Notch!
Saturday, November 13th 2010, 10 am - 12 noon
This is structured like a group health coaching session. Tons of ways to inspire better health. Take some time for yourself as the day light wans before the rush and bustle of the holidays. Takes place in the sun-warm greenhouse at Midsummer Farm! Cost is $36 | Registration closes 11/12/10.
Cooking with Dark Leafy Greens Workshop 
Sunday, November 14th 2010, 11 am - 1 pm
Dark Leafy Greens - The #1 Missing Ingredient in Today's Diets!
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. In the farm kitchen. Cost is
$36 | Registration closes 11/12/10.
Risotto and Polenta Workshop
Saturday,December 4th 2010, 11 am - 1 pm
If you are bored with your regular holiday cooking - consider making some risotto and polenta dishes. They really are easy, but are so festive and fancy! This is Entertaining with an Artisanal Flair! There will be a focus on creating recipes that are also gluten or dairy free. You'll go home with tons of great recipes! Workshop is hands on and
tasting is encouraged | Cost is $36 | Registration closes 12/2/10.
Make thoughtful and useful holiday gifts! Honey Bees on Frames  |
Making Herbal Infused Salves, Ointments,
and Lip Balms using Beeswax
Sunday, December 5th 2010, 11 am - 1 pm
With a focus on organic, fair-trade, medicinal herbs and spices,
we'll construct a variety of healing and soothing salves and lip balms.
We'll also discuss different types of healing herbs, what they can do
for us, and where to get them. You'll never want to be without a jar of
Anti-itch salve made with white willow bark
and plantain or Dry-skin healing Calendula salve made with self heal
and chickweed once you see how fun they are to make and how effectively
they work. A great autumn/winter project for making use of your herbs.
Workshop takes place in the farm kitchen | Cost is $36 | registration
closes 12/2/10
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Being Planned for Late Winter / Early Spring in the warm, sunny greenhouse :
CSA Day
Saturday, February 12th 2011, 10 am - 2 pm
Meet
in the greenhouse - a great time of year to think about fresh farm
food! We'll discuss how our CSA program works, what kinds of stuff we
grow, and what is different about the Midsummer Farm CSA from other
CSAs. We'll go over all our different CSA options and take reservations
for our CSA program. Snacks will be served! Free.
Sunday, February 27th 2011, 11 am - 1pm
With
a strong emphasis on Bio-Intensive Methods. This is an interactive
workshop - bring you garden plans and seed catalogs. We'll create a
garden plan for you to grow your favorite veggies in less space for a
longer season! We'll discuss starting a new garden bed, boosting the
efficiency of an old garden and so much more...Cost is $36 |
registration closes 2/24/11.
Gardening For Good Bugs Workshop
Saturday, March 12th 2011, 11 am - 1 pm
This is one of our passions! We love bugs. The focus of this workshop is
to garden for your good bugs, provide them what they need (and maybe a
little extra), and regain balance in your garden to prevent the bad bugs
from damaging your harvest. We will get into native pollinators, honey
bees, butterflies, predatory bugs and mites, etc. Cost is $36 |
registration closes 3/10/11.
Chickens Love Compost  |
Composting as an Art
Saturday, March 19th 2011, 11 am - 1 pm
How
to develop a garden soil that is teaming with life forces. At Midsummer
Farm, we consider our compost to be the center of our farm's success.
Our soil health plan is approached as an art from. We'll go through the
grace and the science of composting, as well as Biodynamic Compost
Preparations, compost teas, foliar nutrient sprays, inoculants, and
fertilizing in general. Cost is $36 | registration closes 3/17/11.
Farm Tour Day
Saturday, April 16th 2011, meet on the hour 10 am - 2 pm
We'll walk the farm - and you can see our growing methods, talk about how permaculture works on our farm, pet the animals, taste and smell the herbs, and experience what makes this a sustainable farm. Kids can even harvest their own eggs! Tour includes the veggie garden plots, greenhouse, compost, poultry breeding facilities, rabbitry, and the greenhouse. $10 per person, $5 for children.
Micro Farming Open Discussion
~date to be announced
This will be a gathering of like minded people wanting to either enhance the quality and artisanal productiveness of their own backyard, or people wanting to start a small business farming sustainably. Snacks will be served; Farm Tour. Free | But Please RSVP!
Themed Container Garden Workshop
Sunday, April 17th 2011, 11 am - 1pm
Whether you only have a small patio to work with or acres of growing fields, themed container gardens are so useful and alluring. We'll go through the basics of setting them up, and discuss some creative themes like container garden for: flavored-waters, various salad options, pesto, bean salad,
dark leafy greens, evening tea, salsa, mini-moon, etc. Bring ideas with
you, we'll go over what you need and how to organize the plants for top
efficiency and health. Cost is $36 | registration closes 4/15/11
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.
You can register for workshops and events by emailing us or by filling out our registration form, which you can download here!
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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Autumn Garden "To Do"
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 Frost Tolerance of Vegetables
At this point in the year, stay aware of the night time low temperatures, so you aren't
caught off guard and can get the last of your crops harvested in time.
Light
Frost -
Temperatures 28-33 degrees F.
Hard "Killer" Frost - Temperatures below 28 degrees F.
If Light Frost is forecasted - harvest the rest of your beans, cucumbers, summer squash, peppers, basil, tomatoes, eggplants, okra, corn, tomatillos, melons, and pick yourself some big bouquets of zinnias, marigolds, etc. You don't have to worry too much about things like peas, beets, lettuce, parsley, snapdragons, cosmos, chard, pak choi, celery, dill, cilantro, cauliflower, and carrots.
Broccoli, leeks, brussel sprouts, cabbage, kale, collards, spinach, turnips, radish can usually withstand the first few hard frosts, especially if you cover them with a floating row cover of some sort. It is worth doing especially if we get a very early frost and then mild weather afterwards. Some veggies and greens taste sweeter after a hard frost - like kale and brussel sprouts. Parsnips and carrots will be sweeter after a hard frost.
Some veggies can stay in the garden through the fall. Leeks, parsnips, carrots, turnips, and cabbages can really hang in there if we get steady cold temperatures. Just remember that you won't be able to pull the root vegetables out once the ground freezes. Last year the ground by us didn't freeze until after New Years Day, but we have very fast draining soil, which helps delay it from freezing solid. Cabbages and leeks can last all winter, and because they're above the ground, you can harvest them with no problem even if frozen. We've actually harvested perfectly good cabbages on St. Patrick's Day. But if we get a winter where there is lots of fluctuation in temperature, then the thawing and refreezing tends to rot the veggies still in the ground. I've gone out in January when the forecast is for temperatures in the high 30's and harvested the cabbage and leeks, putting them right into the freezer.
Also, if we have a steady (non-fluctuating) winter, kale may come back the next spring - and the first fresh kale leaves are always so sweet - a real treat! Parsley and celery will also come back - they are actually biannuals - so they will get flowers and make seeds the second year. The parsley will also make delicious roots in its second year. Sorrel, lovage, and chicories are perennial greens, and they usually make up my first salads in March and April.
There is still time to plant quick growing cool-weather crops like lettuce, pak choi, mache, and spinach. You can start them inside and transplant them outside, and they should have time to get quite a bit of growth in. Remember that it is not just temperature that plants respond to, it is also daylight hours. So even a warm fall will not allow the same amount of growth you would get in the summer.
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ "Putting By" tomatoes and peppers
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Accordian Tomatoes and Red Habaneros  |
Tomatoes
You're probably still harvesting tomatoes right now - but stay aware of the low nighttime temps - if a frost is forecasted, harvest whatever is out there - That's the end! Many mostly-green tomatoes will ripen in the house, and if you want, you can pickle the green ones.
I always make big pots of tomato sauce at this point in the year, and freeze it for the winter. You can also can tomato sauce, but I find it easier to just freeze it.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Basic, but Awesome, Tomato Sauce Recipe
Here's the recipe I've been making with any assortment of the heirloom tomatoes I've been picking:
For each large batch of about 20 Plum-sized tomatoes, You need:
~One big stock pot
~Extra Virgin olive oil - to coat bottom of pot
~one onion, coarsely chopped how to chop the tomatoes  |
~black pepper and sea salt (to taste)
~a sprinkle of red pepper flakes
~a sprinkle of dried oregano
~A big pile (about 20 Plum-sized tomatoes) of tomatoes, coarsely chopped
~one head of garlic, coarsely chopped
~1 can of organic tomato paste
~A handful of fresh basil and parsley - torn up
Heat Olive oil over medium-low heat. Add onions, black pepper, red pepper, dried oregano. Cook until onions start getting translucent. Add tomatoes and garlic. Stir well and cook for about 1/2 an hour until they start to form a sauce. Turn heat to low. Add 1 small can of tomato paste. Stir in thoroughly and cook for another 15 minutes or so. Then at very end, add fresh herbs, and take off heat.
plated tomato sauce  | Don't overcook this sauce - this isn't a Sunday Meat Sauce - overcooking will bring in bitterness and you'll find yourself wanting add sugar to try to doctor it up. This is a fresh, bright, tomato sauce.
I plated this sauce over angel hair spaghetti and sprinkled more fresh raw parsley over each bowl along with freshly grated romano cheese. Absolutely delicious. The romano and parsley flavors were just superb.
I then froze the rest of the sauce in individual meal-sized containers.
Check out our website for more photos with these directions! Click here!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Green Bells Cleaned and Halved - Ready to be Frozen  | Peppers
Peppers of all sorts, freeze great. And they last a long time in the freezer - I've found bags of peppers from over 2 years ago in the back of the freezer, and they still tasted fine. To process peppers, I just rinse them, cut the stems off, and then cut in half and clean out the seeds. Then I just place the halves into bags in the freezer. I use bell pepper and/or hot pepper in almost every recipe so I just go into the freezer and take out however many I need and cut them up frozen and add to the recipe.
Note: Be careful when processing large amounts of hot peppers - even mildly hot peppers like Poblanos can cause true chemical burns on your fingers if you are processing enough of them! I ended up having to bring an ice-bag with me to sleep because my hand hurt so much!
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Questions? Please do not hesitate to contact us!
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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