In this issue:
2011 CSA Program!
CSA Harvest Calender - 4 months of great veggies!
Weekend Events - Chicken Workshop and MicroFarming Discussion
Do I buy Grassfed, or Organic, or Local?
Hudson Valley Garden Calendar
Late Winter / Spring 2011 Workshop Schedule

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Crooked Toe and Swetlayna

Greetings!  

 

Spring seems to still be holding off a bit ... but it is on its way! 

 

Some farm news - we are expanding our CSA membership this year to include more shares! Please scroll down for more info...

 

Our Plant Sale dates are now set:  

This year's "Brassica and Allium" Pre-Sale will take place on Saturday, April 23rd from 9 am to 2 pm. We will have all the cold hardy seedlings ready to be planted immediately.

 

Our Big Plant and Seedling Sale will take place on Saturday and Sunday - May 21st and 22nd 2011, from 9 am to 2 pm, and Saturday and Sunday - May 28th and 29th 2011, from 9 am to 2 pm  

 

Our Official Plant Variety Listing for 2011 is now available for your reference and planning. We are planning over 730 varieties of all organic vegetables (heirloom and hybrids), herbs, flowers, natives, perennials, bee plants, and other fun and collectible plants.

 

I also wanted to write a bit on choosing what type of animal product to buy - see article below on Local vs. Organic vs. Grassfed.  

 

And we've got some cool things going on this weekend ... scroll down for more info!  

 

Very best and thanks,  

Barbara

 

2011 Midsummer Farm CSA

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veggies

What is a CSA (Community Supported Agriculture) Program?   

 

In the words of The Robyn Van En Center, CSA brings together community members, farmers and agricultural land in a relationship of mutual support based on an annual commitment to one another - a commitment that ensures the survival of local farms today and for future generations.

 

In a CSA, community members pay the farmer an annual membership fee to cover farm production costs. In return, those members receive a weekly share of the harvest during the local growing season. The arrangement guarantees the farmer financial support and enables many small-to moderate-scale organic family farms to remain in business.

 

Ultimately, CSA creates agriculture-supported communities where members receive a wide variety of foods harvested at the peak of ripeness, flavor, and vitamin and mineral content.

 

The methods of operating a CSA vary considerably. Each CSA is designed specifically for its community and farmer, yet all CSAs strive for a truly sustainable operation, both economically and environmentally. Crops are planted in succession to provide a continuous weekly supply of mixed vegetables chosen for flavor and nutritional value, and to support biodiversity. The farmer frequently grows a large assortment of seasonal vegetables so shareholders can expect a wide variety. This greatly diminishes the risk of crop failure while enhancing soil fertility without the use of synthetic chemicals. Organic growing techniques such as crop rotation, companion planting, green manuring, and composting are often standard practice.

 

Each week the farmer harvests fresh, ripe crops that are divided equally among shareholders. Usually, people receive their food within 24 hours of picking. A share is generally enough for a family of four or a couple on a vegetarian diet. The price of a share for a season varies widely depending on each farm's costs of operation, total months of distribution, variety of crops available and soil productivity.

 

Details of how the Midsummer Farm CSA program works:  

We are accepting registrations now for the CSA - you can download the form HERE!   

Fill out the registration form and send it to us with your check. Then starting in June, we will harvest and pack a bushel basket of produce for you each week. We have two pick up times -  Wednesdays at 6:30 pm and Fridays at 10 am.  

 

Traditional Vegetable Share:

16 weeks, $695.00: June 1st - Sept. 14th (Pick up Wednesdays 6:30 pm or Fridays 10 am)

 

Add-ons:  

Summer Egg Share - 16 weeks, $125.00  

Add the Herb Share (16 weeks)  $55.00

Add the Flower Share (5 weeks, July 14 - Aug. 11) $60.00

 

Special Share: 

"Total Taste of the Farm" Share - Make this a Summer of Vital Health

16 weeks, $1,195.00 (sign up with *Personal Health Coaching Program and take $100 off*) - This is the traditional vegetable share with the rest of the farm's bounty also included! As they are harvested and prepared, you'll receive mushrooms, honeycomb, eggs, flowers, herbs, and smoked and dried peppers, more!

 

We have an artistic and gourmet vision for our CSA shares. We are a small farm - our cultivated garden area is under 2 acres. We do all of our growing, maintenance, harvesting, and packaging ourselves. This allows us to grow varieties of vegetables and greens that just cannot be grown on a large scale, where produce needs to survive mechanical harvesting and mass storage. You won't ever see most of the stuff we grow in any supermarket and only very rarely at the farmers' markets. Our lettuces are soft and frilly and our tomatoes and squash are tender-skinned and perfectly ripe. Many of our veggies go straight from the field into your basket - never seeing the inside of a fridge. 

 

We also provide plenty of recipes and ideas for using your veggies as sometimes the unusual varieties may be a bit overwhelming if you're not used to them. We are dedicated to making sure that each of our shareholders can make good use of each week's harvest basket. We don't want anyone to feel over-burdened with veggies! And we understand busy schedules - our recipes and tips are designed for cooks with limited time but advanced taste-buds!

 

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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cabbage

Here's a list of the types of crops you'll see in your basket during the four months of our CSA program:

    

In June:  You'll see: two different sorrels, lovage, lamb quarters, a huge variety of different frilly, soft heads of lettuce, baby greens mixes, garlic scapes, three different kales, rainbow chards,  red and white dandelion greens, our fabulous collection of heirloom chicories, radicchio, frisee endive, escarole, edible flowers, flat and curly parsley, french breakfast radishes, round cherry radishes, watermelon radishes, long white sweet turnips, round tokyo turnips, collards, 4 different types of chives, green onions, scallions (both white and crimson), welsh onions, raspberries, strawberries, various colors of beets, fresh peas, rainbow carrots, nettles, spinach, and more !     

 

In July: You'll see: broccoli, early and savoy cabbages, basils, cilantro, summer squash (zucchini of various colors and flavors, pattypans, trombicino squash, cucumbers of all sorts (we are planning 18 different varieties of cucumbers), peppers (sweet and hot varieties - we are planning over 40 different types of peppers), blueberries, currants, mulberries, gooseberries, a variety of different frilly, soft heads of lettuce, baby greens mixes, some kale, lots of rainbow chard, the bigger heirloom chicories like punterellas, radicchio heads, frisee endive, escarole, hot-weather edible flowers, flat and curly parsley, collards, continual green onions, scallions - both white and crimson, welsh onions, summer onions, various colors of beets, stringbeans (green, yellow, purple, flat podded), and more !     

 

In August: You'll see: tomatoes (a huge variety of colors of cherry, plum, slicing, and giant tomatoes - we're currently planting seeds for over 40 different varieties), various colors and sizes of eggplants, cauliflower, tomatillos, leeks, broccoli, basils, cilantro, summer squash (zucchini of various colors and flavors, pattypans, trombicino squash, cucumbers of all sorts (we are planning 18 different varieties of cucumbers), peppers (sweet and hot varieties - we are planning over 40 different types of peppers), some lettuce, some kale, rainbow chard, the bigger heirloom chicories like punterellas, radicchio heads, frisee endive, escarole, hot-weather edible flowers, flat and curly parsley, collards, continual green onions, scallions - both white and crimson, welsh onions, summer onions, and more !     

 

In September: You'll see: fennel, burdock roots, other cool roots, winter squash, turnips, various colors of beets, brussel sprouts, tomatoes (a huge variety of colors of cherry, plum, slicing, and giant tomatoes - we're currently planting seeds for over 40 different varieties), various colors and sizes of eggplants, tomatillos, leeks, broccoli, basils, cilantro, peppers (sweet and hot varieties - we are planning over 40 different types of peppers), baby spinach and lettuce mixes, kale, rainbow chard, the bigger heirloom chicories like punterellas, frisee endive, escarole, flat and curly parsley, collards, scallions, welsh onions, storage onions, storage cabbage, and more !       

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Midsummer Farm Events this weekend! 

Chicks in the farm yard

We still have space for a couple more people in our Backyard Organic Chicken Workshop on Saturday, 4/9/11, from 11:30 am to 1:30 pm.  

 

Here's the Blurb:

Backyard Organic Poultry Rearing Workshop  

Saturday, April 9th 2011, 11:30 - 1:30 

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 the optimal time of year to bring chicks home. And we may also have chicks and/or young birds available for sale at the end of the workshop. (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 - wear boots) and is weather permitting. Cost is $36. Send us an email or call if you would like to join us!  

 

And we are doing our first ever Micro Farming Open Discussion this Sunday, April 10th 2011, 11 am - 1pm 

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. Should be a lot of fun - and I'm pulling together some snacks as well! Free | Please RSVP if you plan to come by !  

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Lukerya in the grass

Do I buy Grassfed, or Organic, or Local?

I hear this question a lot! So I wanted to present the facts on these three terms so you can make the best and healthiest decisions when buying your food. Vegetables don't eat grass - so we're mostly referring to animal products here - Dairy, Eggs, and Meat.      

 

Local. It is a very good thing to buy local. Economically speaking, buying local from locally owned and created businesses counteracts the huge corporations and puts money back into the hands of small family business. It is graceful and dignified. You walk into a small store designed and conceptualized by its owner, not by a franchise agreement; you buy necessary, quality products from a thoughtful selection rather than be overcome with mountains of aisles of unneeded items all "on sale" being thrust at you under fluorescent lights. And buying your food specifically locally adds another layer of goodness, dignity, and grace.  

 

Supporting local sources of food protects what I just saw referred to as our "foodshed." I love that term. We are so lucky in this area to have so many wonderful food sources around us. Our foodshed is strong! Stronger actually than it has been for probably 50 years! By supporting producers of local foods, such as milk products, eggs, meat, vegetables, greens, or goods produced by local bakers, chefs, etc., you help strengthen that foodshed infrastructure.  

 

Of all the local food businesses, farmers raising animals face some of the most dramatic and tough challenges. Most are not making much profit at all even if their prices seem higher than supermarket prices. There is simply no way for a small-scale farmer to raise animals correctly and humanely and charge a price that could compete with the supermarket price. That says something very serious and scary and depressing about the quality of the animal products in supermarkets. And it makes it so clear that spending money on those types of foods makes a huge difference. 


Organic.
The label of "USDA Organic" may be under a lot of scrutiny and it has its challenges and weaknesses, but when it comes to animal products, the Organicness, whether it is USDA certified organic or farmer-assured organic is very, very important. The word, "Organic," on the product label means you have at the very least a reduced amount of chemicals, GMO's, pesticides, antibiotics, hormones, etc. in the products. The less exposure you have to these things the healthier you'll be; your body can focus on keeping you healthy and preventing illness instead of combating the effects of these poisons.  

 

So don't lose focus on the importance of organic. Local is great, but I don't want to eat a local apple covered in pesticides or a local egg produced by a hen that eats genetically modified cheap soy feed all day long even if she is raised in my same town. Certified organic animal feed stringently forbids use of genetically modified soy, corn, etc. Ask your farmer if he/she feeds the animals producing your food certified organic feeds/grains - if the fed isn't organic, it is mostly made of genetically modified ingredients.


Grassfed. I don't mind animals being fed a little bit of certified organic grain, but for the most part I only want to buy grassfed animal products.
Grassfed is very much a philosophy of raising animals. Grassfed is not a tenant of high-production agriculture; feeding your animals using grass or pasture is considered an archaic production practice because it is not highly productive.

Some history will clarify what I mean: i
n the past 70 years or so, the people making profit in raising eggs, meat, and dairy did so by turning to more efficient growing methods, getting the animals off grass and into confined areas and feeding grain feeds. The feeding systems, the animal's environments, the animal breeds themselves, all became high-production, assembly-line in style, and dependant on grain feed. The old, roomier, slower ways were forgotten as silly, or uneducated.  

 

But now we're also coming to realize that there are major issues with people's health which are directly caused by our diets, and specifically linked to our ratios of essential fatty acids being way off. In a normal American diet, there are no Omega 3's. With our "modern" and "highly evolved" way of getting high production out of animals, we lost a lot. I don't understand why this is shocking. You get out what you put in. You are what you eat. You cannot expect to feed animals crappy feed in an over crowded unnatural factory environment and get them to grow super fast, and expect the product produced to be of high quality.  

 

When the animals that make eggs, meat, and dairy don't eat grass, they cannot produce the Omega 3s in their products. If they are forced to be super layers, or super growers, or super milkers, they don't have the time to metabolize the inputs; and the quality and nutrient density goes down in the outputs. Grassfed has other connotations - it hopefully means that the animals are outside eating this grass - that they are getting other elements that they are metabolizing into their products like sunlight, exercise, being able to move about in a way that fulfils their instincts and drives.Unfortunately, the word "Grassfed" doesn't have any regulations associated with it. It can be used on labels in less than ethical ways. The beef cows may only have access to pasture a couple days of the year. Or they may be fed on dry hay inside a factory barn or fed mostly grain with a little grass now and again. So you do have to be a bit critical when looking at a label. Does it say 100% grassfed? Does it explain the 'finishing' methods? The best way to know you are getting a true grassfed product that reflects what you envision it to be is to shop local. If the animals are supplemented with grain, you can ask if it is certified organic grain. You can go and visit the farm, meet the animals, judge for yourself.

 

So, the answer to my initial question is all 3! Where it is feasible, buy local, organic, grassfed products. The flavor, healthiness, and good karma makes it very much worth the effort!   

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Hudson Valley Garden Calendar! 

April Euphorbia

 

 

And I wanted to introduce other plant-obsessed people to this great site called the Hudson Valley Garden Calendar which lists all the major garden and plant related events going on locally!  

 

Hudson Valley Garden Calendar

  

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Upcoming Spring Workshops and Events at Midsummer Farm:   


You can register for workshops and events by emailing us or by filling out our registration form, which you can download here!   

 

eggsBackyard Organic Poultry Rearing Workshop

Saturday, April 9th, 11:30 am - 1:30 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 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 the optimal time of year to bring chicks home. And we may also have chicks and/or young birds available for sale at the end of the workshop. (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 - wear boots) and is weather permitting. Cost is $36 | registration closes 4/7/11

 

Micro Farming Open Discussion  valerian biodynamic herb

Sunday, April 10th 2011, 11 am - about 1 pm

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! 

 

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.  


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

 

"Brassica and Allium" Pre-Sale to the Plant Sale

Saturday, April 23rd from 9 am to 2 pm.  

We will have all the cold hardy seedlings ready to be planted immediately. 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 spinaches, 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.   

 

Deviled Egg at Midsummer FarmCooking Eggs - Midsummer Farm's Best Egg Recipes and Methods

Sunday, May 1st 2011, 9 am - 11 am

Includes breakfast in the sunny greenhouse!

Everything from simple tips like how to tell the freshness of an egg, or how to hard-boil 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 4/29/11.

 

Backyard Organic Poultry Rearing Workshop

Sunday, May 1st 2011, 11:30 am - 1:30 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 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 the optimal time of year to bring chicks home. And we may also have chicks and/or young birds available for sale at the end of the workshop. (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 - wear boots) and is weather permitting. Cost is $36 | registration closes 4/29/11

 

Our Big Plant and Seedling Sales

Saturday and Sunday - May 21st and 22nd 2011, from 9 am to 2 pm

And Saturday and Sunday - May 28th and 29th 2011, from 9 am to 2 pm 

We'll have the full variety of certified organic plants and seedlings available. Over 30 different varieties of heirloom and hybrid vegetables, culinary and medicinal herbs, annual flowers, native and pollinator friendly flowers, unusual and collectible perennials! We'll also have soil, fertilizer, seeds, and basically everything you need to create an awesome organic garden this year! It will be bigger than ever!

 

Backyard Organic Poultry Rearing WorkshopChick

Sunday, June 12th 2011, 11:30 am - 1:30 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 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 the optimal time of year to bring chicks home. And we may also have chicks and/or young birds available for sale at the end of the workshop. (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 - wear boots) and is weather permitting. Cost is $36 | registration closes 6/9/11

 

Legumes! Cooking with Beans Workshop

Friday, June 17th 2011, 11 am - 1pm

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 6/14/11.

 

Crafting Herbal-Infused Salves, Ointments, and Lip Balms

Friday, June 24th 2011, 10 am - 12 noon

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. Workshop takes place in the farm kitchen | Cost is $36 | registration closes 6/22/11

 

Pestos and Salsas Workshop

Friday, July 8th 2011, 11 am - 1 pm

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 | Cost is $36 | registration closes 7/5/11

 

Too Many Zucchini! WorkshopZucchini Harvest

Saturday, July 9th 2011, 11 am - 1 pm

By popular request - I'm doing a workshop on what to do with all your summer squash. I also used to feel overwhelmed and even bored by summer squash, but now I can't wait to get my hands on as many as possible! I have a wide range of truly delicious recipes that I am thrilled to share with you so you too can fully enjoy all those zucchini you're pulling out of your garden this time of year! As with my other cooking workshops, you'll take home a variety of recipes and building outlines for creatively designing your own meals. Workshop is hands on and tasting is encouraged | $36.00 | registration closes 7/6/11

 

Processing Meat from Your Own Poultry

July 16th 2011, 9:30 am to 12 noon

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 | Registration closes July 12th 2011.


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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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Disclaimer

� Copyright 2011 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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Archived editions of this newsletter can always be accessed at :  

http://archive.constantcontact.com/fs022/1102073774571/archive/1102669839159.html   


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
[email protected]

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

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