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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~  Happy, Happy New Year!
I've been spending these cold days organizing and cleaning up the greenhouse and doing the annual inventory of seeds left over and gathered from last year. And with the snow and cold, the seed catalogs have been arriving in the mailbox, full of bright and beautiful pictures full of hope and plans and green-ness!
Despite this cold snap, our hens have made note that the day-light hours are actually lengthening and they are starting to lay eggs again! Such a great sign that spring will arrive as expected! If you are in need of eggs and are brave enough to drive down our icy and snowy driveway, we'd be more than happy to sell you eggs! Just send us an email of when you'd like to come by so we can be sure to be available! And don't forget that we offer a Winter Egg Share that starts February 20th and continues for 12 weeks or 12 dozen eggs (Registration form can be downloaded by clicking here.). Feel free to email us for more info and on pick up times!
I am just starting to plant some seeds now for things like lisianthus (lizzies), eucalyptus, and other herbs and flowers that take a long time to germinate and grow. And I am planting some bells of Ireland and snap dragon seeds under lights in the house for planting out in the greenhouse on Groundhog Day for early spring blooms! Can't wait to see the green sprouts coming up!
I wanted to remind you, if you are planning to do so, to sign up as soon as possible for our 2013 CSA program; we are filling up fast, and although we expanded our membership this year, we only have about 20 spaces still open! There is also a discount for signing up before the end of this month! Please see below for more info, and here's the link to the registration form. Please don't hesitate to email or call me with any questions you may have. CSA@midsummerfarm.com | 845-986-9699
 I am so excited about our new Season-Long Herbal Intensive Course - Living with Herbs! Can't wait to get started! The first session is scheduled for mid-February and will take place mostly in the greenhouse; hopefully it will be a sunny day and we can absorb lots of vitamin D and green-ness while working with the herbs! Registration is still open; more info is below and the registration form can be found here!
Healthy Treats for Cats! A good friend of ours asked me for some cat treat recipes - things that would not only be delicious treats for his cats but also things that would be super healthy ... and I'm actually working right now on a book on Making Healthy Homemade Pet Food (due to be published next fall), and so I thought that I would share some of the recipes I've been working on. Our two cats, Agent Booth and Mildred, have been the testers of these recipes and give their approval! NOTE: I don't mean to neglect dogs! - the next newsletter will feature some herbal recipes for dogs! ~And most of these recipes and tips can be applied to dogs as well as humans!
Consider taking our workshop on Making Homemade Cat and Dog Food, offered a couple times throughout the year - the next one is scheduled for Friday January 18th from 10 am to 12 noon. See below workshop schedule for more info!
Very best as always and here's to a wonderful 2013!
~Barbara and Mark
Midsummer Farm | barbara@midsummerfarm.com
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2013 CSA program!
 Changes for 2013:
New Double Flower Add-on Share
Several people have asked for more flower bouquets, and we love growing and arranging flowers, so we're offering a double share. The single share is 5 weeks of bouquets and is $60, this new double share is 10 weeks of bouquets and costs $110.00
New Baked Good Add-on Share (Sweet Share)
One of my main goals in running this CSA is to make people healthier, and sweets are not very healthy - but I do love baking and so many people are asking me to do a sweet share ... so I am going to try it this year, and I believe it will be good for the soul! And although sugary in essence, these will be nutritious baked goods!
This share will be 17 weeks and will consist of farm-baked goodies made with our own eggs and mostly organic and fair-trade-where-appropriate ingredients. Emphasis will be on baked goods made with organic nuts as well as produce and herbs from our farm whenever possible.I'm currently planning: Pistachio Squares, Brownies with Fair Trade Chocolate Nibs, Walnut Crescents, Zucchini Bread, Baklava, Cardamon Pecan Squares, Lavender Pound Cake, Lemon Balm Blueberry Muffins, Peanut Butter Cookies, Pecan Praline Tart, Meyer Lemon Tart, Pignoli (Pine) Nut Cookies, Pumpkin Pie, etc. This share will cost $360.00.
A festive Bonus Share for people who sign up for the Total Taste of the Farm Membership!
We're going to offer a bonus share basket the week of May 1st for the Total Taste shareholders. This will be like an appetizer to the start of the CSA season which will begin the first week of June. This special basket will include early spring greens, asparagus, artichokes, and other very early crops! Free with Total Taste of the Farm Share Registration.
And please note we are offering discounts for early bird sign up! $50 off if you sign up before January 31st 2013!
Registration Form can be downloaded here!
 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. If you are new to the concept of a CSA, CSA stands for Community Supported Agriculture where a household subscribes to a local farm for the growing season and picks up a weekly basket of fresh, organic produce at the farm. The basic idea of CSA farming is a cooperative relationship between the small farmer and his/her customers. With a preseason payment, you purchase a share of the season's harvest. You then receive a weekly basket of fresh produce during the course of the harvest season, from June to September. By subscribing to a CSA, you are providing a farmer with a very welcome measure of certainty, and in turn the farm is dedicated to providing you with varied, nutritious vegetables. 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. Members of a CSA are called "shareholders" or "subscribers". The portion of the harvest each shareholder takes home is referred to as a "share." 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, shareholders 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.
I see the #1 most important reason to join a CSA is to dedicate and commit yourself to receiving, and thus using and eating, a whole basket of super-fresh, seasonal, organic, local, vegetables, greens, and herbs each week!  How the Midsummer Farm CSA Program Works
We are accepting registrations now for the CSA ; all you need to do is download the registration form, fill it out, choose the options that work best for you and your household, enclose your check, and send to: Midsummer Farm at 156 East Ridge Road, Warwick, NY 10990.
Then starting in June, we will harvest and pack a bushel basket of heirloom, super fresh, certified organic produce for you each week from our small biodynamic farm.
Pick up is at the farm - just stop by each week for your big basket of delicious vegetables, along with recipes and ideas for using and storing. We also send out a weekly CSA newsletter with more recipes and information on the week's harvest.
We have two pick up times - Wednesdays between 6:30 and 7 pm and Fridays between 10 and 10:30 am.
Traditional Vegetable Share: 17 weeks, $695.00: Wednesday, June 5th through Sept. 25th or Friday, June 7th through Sept. 27th
Add-ons:
Herb Share - (17 weeks) $65.00
(For the herb share, we add 6-12 bunches of fresh culinary herbs to your basket each week; one specific culinary herb will be highlighted each week with recipes and info, and we'll also be including a highlighted medicinal/tea herb as well each week.)
Flower Share - (middle 5 weeks) $60.00
(For the flower share, you'll receive a big bouquet of cut flowers for the five middle weeks of the CSA season. If you are having an event where you would want your flowers earlier or later we would be happy to accommodate that!)
Double Flower Share - (middle 10 weeks) $110.00
(For the flower share, you'll receive a big bouquet of cut flowers for the 10 middle weeks of the CSA season. If you are having an event where you would want your flowers earlier or later we would be happy to accommodate that!)
 Summer Egg Share - (first 8 weeks) $60.00
(For the summer egg share, you'll receive 1 dozen eggs in your basket for the first 8 weeks of the CSA season.)
Mushroom Share - (17 weeks) $78.00
(For the mushroom share, we add a container of fabulous certified organic mushrooms each week - a variety of types, recipes also included. Mushrooms combine so well with vegetables...)
Sweet Share - (17 weeks) $360.00
(For the sweet share, you'll receive a fresh farm baked good each week with your vegetable basket. Baked goods will usually have nuts or herbs or vegetable components and will be made with our own eggs and organic ingredients.)
We also have a Special Share, we call the "Total Taste of the Farm" share. It includes the Traditional Vegetable Share, along with the Herb, single Flower, Summer Egg, and Mushroom Share for $932.00. You also get other farm products we produce in small quantities such as honey comb, smoked and dried peppers, duck eggs, and more!
 What to expect at Pick Up... We aim to have the baskets all ready to go when you arrive. We don't have a lot of refrigerator space so we usually are harvesting for the shares the same day you pick up. We will try to have some extra fruit or other organic products available for sale that same day as well. Although you can just drop in fast and grab the basket and go, it is also a chance to talk with the other CSA members, discuss recipes and cooking tips, tour the gardens and greenhouse, visit with the chickens, and enjoy the company of like-minded people.
We want to encourage our CSA members to spend more time in the garden - as the season progresses, we'll have some pick your own options - that are especially nice for children - we'll have pick your own cherry tomatoes, green beans, and raspberries.
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! 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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7 Reasons to Join a CSA
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1. You and your family's health. The number one missing ingredient to a healthy disease-free lifestyle is a variety vegetables! If you have a big basket of fresh veggies on hand, you will use them! And we are here to fully support you in using them!
2. Living more sustainably - by joining a CSA, you are personally and directly addressing the flaws of our global food system. By paying attention to what you eat, you participate in a more environmentally and socially sustainable way of life.
3. Living more ethically - you are supporting a circular farm with animals, plants, and the soil itself being treated with respect and care.
4. Supporting Local Business and strengthening your community.
5. Supporting Organic Farmers. It is more than just supporting the particular farm you have a membership with - it is about showing policy makers that people want local, real, organic food, and it is about showing the local farming community that you appreciate their efforts.
6. Creative cooking - to be the ultimate 'foodie' you must cook! In your basket will come a huge variety of flavors, scents, textures, and all of these can be cooked up and presented in thousands of different ways!
7. Saving fossil fuels - Typical grocery store produce travels 1,500 miles to get to your table!
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 Midsummer Farm Season-Long
Herbal Intensive Course - Living with Herbs! The focus of this course is Living with Herbs - familiarizing yourself with using them and growing them and integrating them into your daily life. This has been in the making for almost 5 years - Classes will be intensive - Covering a wide range of herbs and usages. This is a great course for someone who wants to make the most of a current herb garden, for someone who wants to take his/her herb garden to the next level, or for someone who is starting from scratch and wants to build the ultimate herb garden. I know many people who have an instinctual drive to collect herb plants for an herb garden, but then just don't make the most out of the herbs' presence in their lives - this course addresses that - providing lots of inspiration, information and experience. This course is also great for someone who doesn't have a herb garden, but who wants to use herbs regularly. Classes are from 10 am to 4 pm. Intensive coverage, with bits of 'downtime' during the day to socialize and draw in the garden as well as making lunch and snacks together 12 sessions (8 Saturdays, 4 Fridays): PART 1 Session 1: Saturday, 2/16/13 Session 2: Saturday, 3/9/13 Session 3: Friday, 4/5/13 Session 4: Saturday, 4/6/13 Session 5: Friday, 5/24/13 Session 6: Saturday, 6/15/13 PART 2 Session 7: Saturday, 6/29/13 Session 8: Friday, 7/12/13 Session 9: Saturday, 7/13/13 Session 10: Saturday, 8/3/13 Session 11: Friday, 9/20/13 Session 12: Saturday, 10/19/13 Cost: PART 1 only: $450.00 PART 2 only: $450.00 Both PARTS: $845.00 Fee includes supplies, snacks, and lunches (that we will make together). Registration form can be downloaded by clicking here. Once you register, I'll send you 2 of my favorite books - The Green Pharmacy by James A. Duke and Making Plant Medicine by Richo Cech so you can start focusing right now and be inspired and ready for the first class.  Classes will take place at Midsummer Farm in Warwick NY (156 East Ridge Road, Warwick, NY 10990) and will move about the farm during the course of each session from the greenhouse to the kitchen to the garden beds. Course size is limited. You will be able to directly apply what we cover in the sessions in the herb garden within your own garden as we will be working directly in sync with the growing season. Upon completion, I would like to see each participant create a herb journal with notes, drawings, and schedules for harvesting, planting, favorite pairings - basically a personalized 'materia media' that applies to your own interests, health, and family. If you don't have space for an herb garden: As long as you love using herbs in your daily life, you will still get a lot from the course. It is certainly beneficial to know an herb in its growing environment as you use it. Areas to be covered: Growing herbs Seed starting and propagation Designing the garden areas and your backyard's herbal culture Companion planting / and combining herb and vegetable gardening / Herb neighborhoods Growing with essential oil content and medicinal quality in mind Biodynamic principles Permaculture and farmscaping The colonial dooryard garden and exploring other traditional and creative herb garden structuresPairing herbs, harvest-time, planting style, use, etc. En masse plantings for using herbs in bulk or selling herbs Annual, Biennial, and Perennial methods Forest and Shade plantings Natives Container Gardening Greenhouse or conservatory herbs Deepening our connections with plants Pollinators, beneficial insects, native insect habitats Techniques for weeding, planting, spacing, watering, soil development and maintenance, composting, animal partnerships, protecting the garden Selling herbs and micro-farming herb businesses Once you've taken this course, you be more than able to design, plant and harvest from a wonderful personalized herb garden. Using Herbs In different formats in cooking Dried, powdered, simple syrups, fresh as flavor base as well as a bright addition to end of recipes Making herb centered dishes - pestos, green sauces, etc Baking, desserts, herbal sorbets Salads, salad dressings, vinegars Succi (Herb Juices) Beverages Harvesting and preparing with cooking in mind
Storing and freezing The health benefits of eating super foods Cooking with herbs and preparing seasonal food in your herb garden is particularly poignant and fulfilling.  Medicinal Uses:
Types of medicinal herbs - categories and families
Study of 100's of herbs from Agrimony to Yarrow
Harvesting time varies for each herb and varies for what you need to use it for
Drying / tincturing
Salves and Lip balms
Ointments
Teas- nourishing and healing
Simple syrups
Pets and farm animals
Sanctuary tonic allies
This will be organized by season for harvesting specific herbs.
I am so excited about finally offering this season-long course. It is going to feel so great being able to spend time focusing on herbs and working with a group of people who also love herbs! Let me know if you're interested in participating! To register - please send a check along with the registration form, which can be downloaded by CLICKING HERE: An Herbal Year at Midsummer Farm! |
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Healthy Treats for Cats!
 An important note - None of these recipes are meant to be adopted as the sole daily meal for your cat. I am a strong believer in variety and individualization in feeding my animals. I don't believe in the commercial marketing that insists that cats and dogs are supposed to eat the same exact meal every single day of their lives. We humans certainly couldn't thrive eating in that manner and nor can our animals no matter how 'balanced' the meal might be according to some preset standard devised by the commercial pet food industry. So these recipes are meant to be used along with what you are feeding your cat now - mix it up and be creative. Nutritional balance is important but it should be considered a weekly goal using a variety of sources of nutrients to achieve.
If you only add one special ingredient to your weekly meal plan - it should be Canned Pink Wild Alaskan Salmon.
Canned Pink Wild Alaskan Salmon is a simple and easy way to boost the level of healthiness in any meal! I make an attempt to feed my cats one tablespoon of canned salmon almost every day. And when I open the can, I indulge in a couple forkfuls myself each day as well. Most dry skin problems can be effectively addressed by eating some canned salmon daily. Canned salmon is high in well-preserved, naturally-formatted EPA and DHA (omega 3 essential fatty acids). You may see a lot of products advertising that they contain omega 3's, but in most cases, the omega 3's are either rancid or not in a format that we or our animals can metabolize effectively. I especially like to eat canned salmon in the morning as the high quality fats are great energizers. And as you are distributing salmon to your household - don't forget your dog either! Cats usually love salmon and consider it a real treat.
Usually one can lasts about 4 days in our household. That's my husband, me, our large dog, and two cats. Don't store left over salmon in the can - once cans are open and exposed to the air, the metal starts to oxidize. I usually separate the can into two glass bowls - one for the animals and one for the humans; you'll see skin and bones in the cans - although these are totally edible and are probably the most nutritious parts, I usually separate those parts out for the animals and save the more civilized pieces of meat for the humans... Try eating just two tablespoons of canned salmon in the morning before you start your day - it makes such a difference to energy levels and sugar cravings!
Here's the recipes ...
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Sardine Salad
This is really delicious; I enjoy the fact that I can lick off the fork that I use to serve this food to my cats! About 1/4-1/3 cup makes a nice meal for most cats.
INGREDIENTS:
1 can of sardines (I usually buy the 3.5 oz cans packed in Olive Oil. It is best to use the ones that are more whole - in other words, not the skinless boneless ones.)
3 tbsp of cocktail sauce (see note below)
DIRECTIONS:
Scoop sardines out of can and onto a plate, discard extra oil. With a fork, mash sardines into a smooth consistency. Add cocktail sauce. Mix thoroughly.
Cocktail sauce is just ketchup with horseradish added. You can use pre-made, but I would avoid any brands with high fructose corn syrup. You can make your own in two ways: 1) use organic ketchup and simply grate fresh horseradish root into it to taste, or 2) use canned tomato paste, adding a dash of apple cider vinegar, a sprinkle of sugar, a dash of salt, and a grating of horseradish root, keep tasting and adding little amounts of the ingredients until you like the flavor...
Horseradish Root has a very strong flavor - but I find even finicky cats seem to like it in moderation. Horseradish is easy and prolific to grow, but you can also usually find chunks of fresh root in most grocery stores. Simply wash and peel part of the root, and grate on a fine cheese grater. Taste as you add to make sure you don't use too much. Wrap and freeze the unused portion, it lasts a couple months in the freezer and is actually easier to grate once frozen.
I also like to eat sardine salad in the morning - as a super-breakfast!
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And here's a recipe that is really cat-specific, although dogs would probably like it as well. The raw chicken hearts provide cats with a wonderful array of the amino acids they need for optimal health as well as other nutrients. If your cat turns up her nose at them raw, then try lightly sautéing them in a bit of butter just until they start to give off a chicken-y aroma. Cats that are used to eating cooked foods get a little de-sensitized to aromas and don't smell the more subtle aroma of raw meat as acutely as they naturally would. By lightly cooking the hearts you bring out the aroma for your cat, and then you can cook them a bit less each time you serve and get your cat back on track with appreciating raw meat aromas.
'Essentials' Dinner - Canned Salmon, Egg, and Chicken Hearts
INGREDIENTS:
1 can of canned wild pink Alaskan salmon
½ - 1 lb raw chicken hearts, chopped (can be lightly sautéed)
1 egg
You can add 1-2 tbsp of cooked peas (optional - one of my cats adores peas!)
DIRECTIONS:
Put all three ingredients in a bowl and mix thoroughly. ¼ cup would be an appropriate meal for a medium sized cat. Remember, grainless meals are concentrated nutrition. You won't have to feed as much bulk of food as you would a commercial kibble.
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 Scrambled Eggs with Broccoli
Dogs and many cats love steamed broccoli florets
INGREDIENTS:
6 dozen eggs
1/2 package frozen broccoli florets, heated, or about 1 cup of steamed, fresh broccoli florets
Dash of salt and pepper to taste
Olive oil to coat bottom of frying pan
DIRECTIONS:
Beat eggs well in a large bowl. Add cooked broccoli and salt and pepper and mix together gently. Heat olive oil in frying pan on medium low heat and add egg mixture. Keep stirring the mixture as it cooks, or you can leave it covered, on very low heat, to make an omelet. About 1/3 cup would make a good meal for most cats.
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Lightly Cooked Livers with Sardines
INGREDIENTS:
3 cans of sardines
1 lb of chicken livers
1 tbsp Olive Oil
DIRECTIONS:
Heat olive oil in a sauté pan. Add livers and cook for about 15 minutes. Let cool, then chop into bite size pieces. Mix livers with sardines and serve. ¼ cup would be an appropriate meal for a medium sized cat. And be creative - you can add some raw chopped chicken hearts, an egg, or a sprinkle of fresh mild herbs to this meal if you want.
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Soft-Boiled Eggs, Baked Carrots, and Ground Chicken
INGREDIENTS:
1 lb of raw ground chicken meat, preferably dark meat
3 soft-boiled eggs
4 carrots
2 tbsp butter or olive oil
1 tbsp bonemeal (human-grade)
DIRECTIONS:
Preheat oven to 350 degrees F. Wash and trim the carrots, place them in a small oiled or buttered baking dish. Bake for about 20 - 25 minutes until soft and lightly browned. Let cool and mush up with a fork. Peel and chop up soft-boiled eggs and mix with the raw ground chicken, bonemeal, and carrots. ¼ cup would be an appropriate meal for a medium sized cat.
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Baked Veggies and Sautéd Chicken Thighs
INGREDIENTS:
2 lbs of boneless chicken thighs
Dash of olive oil
1 can sardines
1 small beet, 1 small sweet potato, and 1 small butternut squash
3 tbsp olive oil or butter
2 tbsp minced fresh herbs or 2 tbsp dried mixed herbs (can be rosemary, thyme, mint, sage, oregano, and/or marjoram, etc.)
DIRECTIONS:
Preheat oven to 350 degrees F. Wash, peel, and cut up the vegetables into similarly sized pieces, about 1/2 inch in size. Place them in a small oiled or buttered baking dish, and toss them so oil/butter coats all pieces. Bake for about 20 - 25 minutes until they are soft and lightly browned. Let cool and mix in the minced herbs.
Rinse and cut chicken thighs into strips. Heat olive oil over medium heat in a sauté pan. Add chicken and cook a bit. You don't need to cook the chicken completely (as you would for serving humans); you can leave it on the rare side for cats and dogs.
Once cooked to your satisfaction, take chicken off heat and let cool down. Add the sardines and vegetables. If the chunkiness is too overwhelming for your cat, you can put all ingredients into a food processor and chop it up a bit. ¼ cup would be an appropriate meal for a medium sized cat.
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Sardine and Beef with Celery and Cucumber
Some cats go nuts for cucumbers! Give this a try and see what your cat thinks! Cucumbers and celery have a nice array of minerals and phyto-nutrients and are detoxifying as well.
INGREDIENTS:
2 cans sardines
2 lb ground beef
½ cup puréed raw celery
½ cup puréed raw cucumber
1 tbsp bonemeal
1 tbsp alfalfa powder
2 tsp kelp and/or dulse
DIRECTIONS:
Mix all ingredients together thoroughly. ¼ cup would be an appropriate meal for a medium sized cat.
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~Upcoming Workshops at Midsummer Farm~
Cooking Soups and Broths Workshop
Friday, January 11th, 10 am to 12 noon
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 1/8/13
 Traditional Italian Cooking Workshop
Saturday, January 12th, 10 am to 12 noon
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 1/9/13 Making Homemade Cat and Dog FoodFriday, January 18th, 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 1/15/13
 Cooking with Dark Leafy Greens
Friday, January 25th, 10 am to 12 noon
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 1/22/13
Backyard Organic Poultry Rearing Workshop Sunday, January 27th, 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 1/24/13
Advanced Natural Poultry Rearing (Backyard Chickens Part 2)
Sunday, January 27th, 12:30 to 2:30 pm
For the experienced poultry enthusiast ... Discussions will include herbal remedies, nutritional issues, whole grain and soy-free feeding programs, flower essences, natural preventative measures, holistic land stewardship, organic certification, things to consider when expanding your flock, and more. Part of the class will take place in the farm kitchen, where we will mix up some herbal remedies including an antibiotic ointment and elecampane tea. Come prepared with your questions and current flock issues for personalized attention and discussion. Workshop takes place at Midsummer Farm | cost is $36 | registration closes 1/24/13
Plotting Out Your Home Organic Garden
Friday, February 1st, 10 am - 12 noon
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 seed starting, creating a new garden bed, companion planting, boosting the efficiency of an old garden and so much more! Cost is $36 | registration closes 1/29/13 Making Herbal Infused Salves, Ointments, and Lip Balms Bees and Wax
Saturday, February 2nd, 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 kitchen at Midsummer Farm | cost is $36 | registration closes 1/29/13
 Plotting Out Your Home Organic Garden
Saturday, February 2nd, 1 - 3 pm
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 seed starting, creating a new garden bed, companion planting, boosting the efficiency of an old garden and so much more! Cost is $36 | registration closes 1/29/13
~Our Season-Long Herbal Intensive Course starts
Saturday, February 16th, 10 am to 4 pm Friday, February 22nd, 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. A great winter project for making use of the herbs in your garden! Workshop takes place in the kitchen at Midsummer Farm | cost is $36 | registration closes 2/19/13
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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