 On this hot and steamy afternoon, I thought I would drag myself out of the garden and away from my weed battles and send out a newsletter! With Mid Summer's Day (July 31st) fast approaching, there is much happening at Midsummer Farm! We also call this time of year, "Second Spring" as we plant tons of seeds yet again for extending our harvest into the fall starting around the Fourth of July until the beginning of August.
It is the perfect time to replant beets, fennel, peas, turnips, mustards, dill, cilantro, and arugula directly into the ground in your garden. And start new lettuce, brassicas, endives, chicories, and spinach as well! Next week, I'll be starting mache, Asian greens, and spinach in trays - and if you want to learn my tips and tricks for healthy seed starting, join me on Saturday, July 27th for a Seed Starting Workshop where you will be planting and bringing home a tray of these great greens! See below for more details on the workshop...
Allium updates - If you haven't already done so, it is time to harvest your garlic and shallots. And start checking your onions as they may be ready for harvesting - if they have yellow tops that have started to fall over, carefully pull them when the ground is dry, trim the leaf part about 6 inches from the bulb, and spread out in a dry airy spot out of the sun to 'cure'.
And don't forget about your herbs - the more you trim and cut and harvest your herb plants, the more vital and healthy they will be! If you have more than you can cook with right now, start storing them by drying or freezing now.
We will be opening for another Plant Sale the beginning of August with seedlings for planting for fall harvesting. NOTE - we originally were planning to open earlier, but we have to go with what nature is handing us this year, and so we have moved the date/s of our Second Spring Plant Sale and added some extra times. Please note below:
"Second Spring" Plant Sale
4 openings:
Thursday, August 1st, from 10 am - 12 noon
Friday, August 2nd, from 1 pm to 2 pm
Saturday, August 3rd, from 9 am to 12 noon
and Sunday, August 4th, from 9 am to 12 noon
We'll have a wide range of cold season veggie seedlings - such as heirloom broccoli, kale, collards, cauliflower, chard, greens, chicories, lettuces, etc. We will also have a wide selection of native and fancy hardy ferns from our Fernery as well as a selection of Milkweeds, Digitalis, and Holy Basils - scroll down for more info on varieties!
 I'm so excited about these fabulous plants! We have four different, rather rare, milkweeds (asclepias) varieties: Asclepias incarnata 'Swamp Milkweed' or 'Red Swallowwort'
Asclepias asperula 'Antelope Horns'
Asclepias fruticosa 'African Swan'
Asclepias curassavica 'Blood Flower'
Asclepias are quite deer resistant and all can host Monarch Butterfly caterpillars as well as a bunch of other insect species. I always see the common Milkweed plants (Asclepias syriaca) as little communities or micro-cultures, as they support so many species.
 We are also super excited to offer some brand new workshops this summer! I will be teaching two new Mid Summer gardening workshops. And Lucy Vanderploog will be coming to the farm to teach a new workshop on making sauerkraut and lacto-fermentation, which I have been really wanting to learn about and integrate into my cooking and storing for so long! I can't wait! All three of these workshops are hands on and will be a lot of fun!
Mid Summer Garden Tasks
Friday, July 26th, 11 am - 1 pm
What should you be doing now?? Mid Summer Day is July 31st and marks a special and important planting holiday - we will be going over a solid maintenance plan for your garden as well as a plan for we call "second spring" and for extending your growing even into the winter months ... as well covering warm season crops that usually can be replenished with fresh versions at this point for harvesting for winter storage such as basil and other essential culinary and medicinal herbs. Fertilizing, seed starting, planning for fall season harvest, season extension, seed saving, and more will be covered. Workshop takes place in the kitchen at Midsummer Farm | Cost is $36 (thru Pay Pal cost is $38.50 to cover fees) | registration closes 7/23/13 | Link to Workshop WebpageSeed Starting: Vital and Healthy Plants - Extending your Season with Fall Planting
Saturday, July 27th, 10 am - 12 noon
For over 7 years, we have been perfecting seed-starting, and I have come to realize that most of what home gardeners are told about it isn't complete and actually leads to failure or weak, unsatisfying seedlings. In this workshop, we'll demonstrate and go over how to start your own seeds professionally and successfully. We are also doing this organically and biodynamically - using herbal teas to prevent damping off, using organic nutrients, etc. For anyone planning a big garden, starting your own strong and healthy seedlings is imperative! Participants will be going home with seed starting tray already seeded with great fall crops! Workshop takes place in the kitchen at Midsummer Farm | Cost is $43 (thru Pay Pal cost is $46 to cover fees) | registration closes 7/24/13 | Link to Workshop Webpage  Lacto-Fermenting Vegetables! The Simple, Cultured Art of 'Krauting' Saturday, August 24th, from 10 am to 12 noon If you haven't been integrating cultured or lacto-fermented vegetables into your life, you are missing out on some of the most healthful foods in the world. Lacto-fermented foods promote the growth of healthly flora throughout the intestine, aid in detoxification, and balance and nourish. As Sally Fallon in her fabulous book, Nourishing Traditions, states, "Lacto-fermentation is not only a means of conserving foods, but is also a procedure for ennobling them." In this workshop, you will learn how simple and safe it is to make delicious real sauerkraut the old fashioned way, that draws out a plethora of nutrients from raw vegetables and makes them completely bioavailable to us. Workshop is taught by Lucy Vanderploog, Sussex County NJ Weston Price Foundation Chapter Leader and fermentation enthusiast. This is a HANDS ON workshop - You will be going home with your own jar of started cabbage and carrot sauerkraut! Workshop with materials fee is $43 ($46 if you register through PayPal). Takes place in the farm kitchen at Midsummer Farm. Limited space; must register in advance, registration closes 8/20/13 |
I am also really excited to announce a new 5-session long course this Fall, called Building a Sustainable Herbal Apothecary - this is an intensive class designed to help people create an herbal household health plan from the garden to the medicine cabinet to the dinner plate! Scroll down for more info and details as well as an open house date...
Wishing you a summer of abundance!
~Barbara and Mark
Midsummer Farm
Please feel free to email us at info@midsummerfarm.com with any questions!
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UPCOMING WORKSHOPS AND EVENTS - SUMMER 2013
You can register for workshops and events by emailing us (info@midsummerfarm.com) or by filling out our registration form, which you can download here! You can also register using Pay Pal on our webpage: www.midsummerfarm.com
 Making Homemade Dog & Cat Food Workshop Sunday, July 21st 2013, 11 am - 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. Workshop takes place in the farm kitchen | Cost is $36 | Registration closes 7/18/13
 Mid Summer Garden Tasks Friday, July 26th, 11 am - 1 pmWhat should you be doing now?? Mid Summer Day is July 31st and marks a special and important planting holiday - we will be going over a solid maintenance plan for your garden as well as a plan for we call "second spring" and for extending your growing even into the winter months ... as well covering warm season crops that usually can be replenished with fresh versions at this point for harvesting for winter storage such as basil and other essential culinary and medicinal herbs. Fertilizing, seed starting, planning for fall season harvest, season extension, seed saving, and more will be covered. Workshop takes place in the kitchen at Midsummer Farm | Cost is $36 (thru Pay Pal cost is $38.50 to cover fees) | registration closes 7/23/13
Seed-Starting: Vital and Healthy Plants - Extending your Season with Fall Planting  Saturday, July 27th, 10 am - 12 noon
For over 7 years, we have been perfecting seed-starting, and I have come to realize that most of what home gardeners are told about it isn't complete and actually leads to failure or weak, unsatisfying seedlings. In this workshop, we'll demonstrate and go over how to start your own seeds professionally and successfully. We are also doing this organically and biodynamically - using herbal teas to prevent damping off, using organic nutrients, etc. For anyone planning a big garden, starting your own strong and healthy seedlings is imperative! Participants will be going home with seed starting tray already seeded with great fall crops! Workshop takes place in the kitchen at Midsummer Farm | Cost is $43 (thru Pay Pal cost is $46 to cover fees) | registration closes 7/24/13
DATE CHANGE!!!
"Second Spring" Plant Sale!
4 openings:
Thursday, August 1st, from 10 am - 12 noon
Friday, August 2nd, from 1 pm to 2 pm
Saturday, August 3rd, from 9 am to 12 noon
and Sunday, August 4th, from 9 am to 12 noon
We'll have a wide range of cold season veggies - such as heirloom broccoli, kale, collards, cauliflower, chard, greens, chicories, lettuces, etc. Ferns, Milkweeds, and Digitalis. Holy Basils and other herbs...
Backyard Organic Poultry Rearing Workshop  Friday, August 2nd 2013, 11 am - 1 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. (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 (thru Pay Pal cost is $38.50 to cover fees) | Registration closes 7/29/13  Making Homemade Dog & Cat Food Workshop Friday, August 9th 2013, 11 am - 1 pm 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 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. Workshop takes place in the farm kitchen | Cost is $36 (thru Pay Pal cost is $38.50 to cover fees) | Registration closes 8/6/13
Making Herbal Infused Salves, Ointments, and Lip Balms  Friday August 16th, 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. Workshop takes place in the kitchen at Midsummer Farm | Cost is $36 (thru Pay Pal cost is $38.50 to cover fees) | registration closes 8/13/13
 Making Homemade Dog & Cat Food Workshop Saturday, August 17th 2013, 10 am - 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. Workshop takes place in the farm kitchen | Cost is $36 (thru Pay Pal cost is $38.50 to cover fees) | Registration closes 8/15/13
Lacto-Fermenting Vegetables! The Simple, Cultured Art of 'Krauting'~ Saturday, August 24th. 10 am to 12 noon.
If you haven't been integrating cultured or lacto-fermented vegetables into your life, you are missing out on some of the most healthful foods in the world. Lacto-fermented foods promote the growth of healthy flora throughout the intestine, aid in detoxification, and balance and nourish. As Sally Fallon in her fabulous book, Nourishing Traditions, states, "Lacto-fermentation is not only a means of conserving foods, but is also a procedure for ennobling them." In this workshop, you will learn how simple and safe it is to make delicious real sauerkraut the old fashioned way, that draws out a plethora of nutrients from raw vegetables and makes them completely bioavailable to us. Workshop is taught by Lucy Vanderploog, Sussex County NJ Weston Price Foundation Chapter Leader and fermentation enthusiast. This is a HANDS ON workshop - You will be going home with your own jar of started cabbage and carrot sauerkraut! Workshop with materials fee is $43 ($46 if you register through PayPal). Takes place in the farm kitchen at Midsummer Farm. Limited space; must register in advance, registration closes 8/20/13.
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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"Second Spring" Plant Sale at Midsummer Farm!
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This plant sale will feature vegetable seedlings that were started early in July for transplanting out into the garden now for extending your harvesting into fall. We will have heirloom broccolis, kales, collards, cauliflowers, chard, heirloom greens, chicories, lettuces, and more!
And from the Fernery at Midsummer Farm, I have some gorgeous baby fern clusters of various types. These can be kept in their pots until Autumn or planted now in cool moist spots. These ferns are deer resistant and very hardy once established. Some don't mind sun, but all do nicely in part shade/shade.
Native ferns:
Virginia Chain Fern (Woodwardia virginica)
The Virginia chain fern is a spreading native that thrives in moisture and even in mud should you have any! Given adequate wet, this deciduous species can thrive and creep about in sunny exposures as well as the traditional shaded location. New fronds brighten the spring garden with golden tones later becoming a rich green tapestry of 1 to 2 feet in height. Plant it in a consistently moist site and then watch it romp. Very Elegant.
Lady In Red (Athyrium angustum forma rubellum)
Discovered in Vermont by John Lynch of the New England Wildflower Society, Lady in Red is a superior selection of the native northern lady fern. Glassy red stems contrast pleasantly with the lime green leafage and are especially brilliant when highlighted with back lighting. The color on this deciduous form improves with age and does not best display its beauty until it has been through a cold winter. This easily grown 2 to 3 foot cold hardy fern is happy in light shade; clumping not spreading.
Five Finger (Northern) Maidenhair Fern (Adiantum pedatum)
The five finger maidenhair, has long topped the popularity list for native North American ferns. The pedate frond hand waves its airy fingers horizontally from atop a purple black stipe (stem) of 1 to 3 feet in height. In time, good moist compost and filtered light this will form a lush clump gradually spreading its welcome wands of foliage. Brighter light will reduce the size of the fronds but avoid full sun.
Ostrich Fern - The King (Matteuccia struthiopteris 'The King')
The jumbo ostrich fern, is a huge spreader ready to fill your vacant meadow! It is native to much of northern North America (the state vegetable of Vermont) and with its cold tolerance leads off the spring with magnificent fist sized green fiddleheads. The height approaches seven feet when the ostrich is well watered. Fall turns the deciduous sterile fronds a glowing golden yellow while the separate fertile fronds fade from green to brown and remain erect throughout the winter. Underground runners run out forming surrounding colonies making this very useful for a quick cover. To keep its spreading in check, you can always eat it as these are the fiddleheads of gourmet restaurants.
We specialize in native ferns, but also can't help ourselves to indulge in some non-invasive, deer-resistant, hardy fancy ferns:
 Regal Red Japanese Painted Fern (Athyrium niponicum Pictum 'Regal Red')This is an outstanding painted fern of intense color - Deep burgundy framed with silver which gets even more beautiful as it ages. In addition although deciduous, this cultivar holds its 8 to 20 inch fronds well into the fall - much more so than many of its brethren. Give this colorful delight a site where one wants to give life and sparkle to woodland flora. Be sure to give it sun free light shade.
Robust Male Fern (Dryopteris complexa)
Robust it is. Specimens can readily reach five feet in height with an equal spread. Since it is also evergreen it makes an excellent plant for screening. A fertile hybrid between Dryopteris affinis (golden scaled male fern) and Dryopteris filix-mas (the male fern) it brings the glorious golden trimmed scaly fronds of its D. affinis parent to the spring garden. Once established it is also quite drought tolerant. Give this excellent specimen a wide space for admiration
 Himalayan Maidenhair Fern (Adiantum venustum) The Himalayan maidenhair, is a prize winner and absolutely beautiful ground cover. As a special bonus, unlike most hardy maidenhairs, it is evergreen. Once established it will gradually creep through the lightly shaded woodland garden producing elegant 12 inch fronds of triangular foliage atop blackish stems. It is not in the least bit invasive, but rather a welcome ground cover. New spring growth, briefly tinged salmon rose, comes early and is totally unfazed by bouts of late frosts or snow!
Tatting Fern (Athyrium filix-femina 'Frizelliae')
From England, commonly called the tatting fern because the frond pattern resembles lace tatting! Essentially the wee pinnae are yes, bead like, and edge the fronds like a parade of half-moon shaped greenery. This deciduous cultivar is essentially a low grower to 1 foot or occasionally higher and at whatever height is always a conversation piece. The new growth is frequently very late in the season but always welcome. While it appears to be delicate this is hardy and sturdy. Use it as a focal point in the garden foreground or as a special display in pot culture. Stays in a cute clump.
American Skullcap (Scutellaria lateriflora)
 I also have lots of newly transplanted American Skullcap plants available. I usually have all three major medicinal skullcaps available at the regular plant sale in May, but I somehow started two sets of the Baical and no American. So if you want to start your own patch of American skullcap in your herb garden - I now have plenty!
It is a great nervine herb for stressed out people. Nervines are nerve tonic herbs. They calm and relax with out the overtly suppressant effects of sedatives. Nervines restore emotional balance and nourish the nervous system. According to David Winston in his fabulous book, Adaptogens, skullcap is especially effective for people, who when nervous or agitated, develop muscle spasms, nervous tics, headaches, restless leg syndrome, or tight painful muscles.
Skullcap is definitely worth growing your own. First of all, you have to be very careful to only buy American Skullcap products from reputable companies - they are often adulterated. And once dried, American skullcap is very weak. You really only get an effective result from using fresh skullcap - specifically fresh herb in a tincture form (or fresh herb in a tea - but tincture is most effective).  Tulsi and Holy BasilsI also have a lot of different Tulsi or Holy Basils - both Indian and Thai in origin! Holy Basil (Ocimum sanctum or O. tenuiflorum) is a fabulous adaptogen herb. Like all basils, it is short-lived, so to continue enjoying holy basil, you need to plan to re-germinate new seeds very 4-5 months or so. I went a little crazy - wanting to do some comparisons - and grew a new set of 10 different Holy Basils. They are all doing very well in this warm humid weather and can be potted into bigger pots for patio or deck growing or can be planted directly in an empty spot in your herb garden.
Here's a list of the ones I will have available at the Second Spring Plant Sale:
From Horizon Herbs, I planted three different Indian Tulsi (tulasi) varieties:
Rama - A strong medicinal tulsi, green bright leaves. Nice sweet flavor.
Krishna - Stronger than the Rama. (In general, tulsi with reddish stems or red leaves are considered Krishna Tulsi and are usually stronger medicinally and in flavor than greener Rama Tulsi.)
Kapoor - Another darker and strong flavored tulsi, definitely worth trying
 From Kitazawa Seed Company, I planted a variety of Thai Holy Basils (Bai Gkaprow): Nicobar - Used in Thai cooking, but also strongly medicinal. Loses a lot onceit wilts or dries though - so plan on using this variety fresh in salads, cold teas, etc.
Langkuri - is not used so much medicinally - it is more of a culinary Thai basil like Siam Queen, but sweeter, with that Holy Basil fruitiness...
Samui - A really pretty Holy Basil - although it has many of the medicinal phytochemicals as the other Holy Basils, this variety is mostly used a culinary herb. Retains a lot of flavor even when cooked.
Penang Lemon - Is the top lemon basil in Thailand. Used very extensively in cooking - and is particularly great at intensifying flavors in cooked dishes.
I also started seeds of "general" holy basils from a couple different seed companies:
Johnny's Seeds
Richter's Herbs
Evergreen Asian Seeds
And we have some new regular Siam Queen Thai Basils (which are the standard for all Thai basils really) as I found myself lacking in them!
And I put some of the Holy Basils into large round pots in case you don't have the time or inclination to transplant anything right now but still want to have some holy basil at your disposable on your patio table!
Holy Basil is an extremely important herb and adaptogen considered one of India's most powerful herbs for over 3000 years - it is classified as a rasayana, an herb that nourishes a person's growth to perfect health and promotes a long life. There have also been significant current studies done on Holy Basil. It is one of the best adaptogens, as well as being an antioxidant, neuroprotective, stress reducer, and radioprotective. It stimulates brain function including memory problems, ADHD, etc. It is also used by many herbalists to treat allergies...
You can use it dried, but I find it best as a simple fresh tea. Place a couple sprigs in a tea cup, pour hot water, let it seep a couple minutes, and enjoy. It is a wonderful calming and balancing herb, especially at the beginning and end of the day. It is also very effective in tincture form.
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 NEW - Building a Sustainable Herbal Apothecary
THIS FALL!
In this intensive course, you'll be building your own herb-based household health plan, as well as your own herbal medicine cabinet, beauty spa, and emotional well-being resource. Along with delving into natural herbal approaches to healing and vital health, each session will also involve how to grow and maintain a plentiful and abundant herb garden as well as how to harvest, store, and make use of the herbs you grow effectively. Autumn is a great time to plan and experiment with what herbs you will want to grow in the spring and plan for your herb garden.
Intensive 5 Sessions
10 am - 4 pm
Fridays and Saturdays this Fall:
Session 1 - Saturday, 9/28/13
Session 2 - Friday, 10/18/13
Session 3 - Saturday, 11/2/13
Session 4 - Friday, 11/15/13
Session 5 - Saturday, 11/30/13
$485.00 / person
($450 with early discount of $35 if you register before August 1st)
price includes materials, herbs, handouts
The below outline provides a focus for each session, but much more will be covered as the course evolves....
Session 1) Liver Cleansing Detoxing, Gut and Bowel Health
HERB FOCUSES: Milk Thistle, Dandelion, Mucilages, Burdock, and more.
USING: Teas (water decoctions), Tincturing (alcohol-infusions)
FOOD FOCUS: Raw Food Salads, Herbal Juices
Session 2) Antibiotics, Antivirals, Antifungals, Colds and Flus, Respiratory Health, Infections, Sore Throats
HERB FOCUSES: Garlic, Echinacea, Marshmallow, goldenseal, thymol, baical skullcap, elecampane, oregano, and more.
USING: Syrups and lozenges
FOOD FOCUS: Broths, Soups
Session 3) External Healing - Skin Health, Cellulose, Varicose Veins, Cuts, Burns, Bruises, Dry Skin, Wrinkles, Chronic Skin Issues, Sunburn,
HERB FOCUSES: Calendula, Violet, Yarrow, Arnica, Comfrey, Self Heal, Umbelliferae family, and more.
USING: Oil-infusions, salves, lip balms, ointments, poultices.
FOOD FOCUS: Seeds, Roots, and Spices of Umbelliferae family
Session 4) Anti-inflammatory Herbs, Bug Bites, and Allergies
HERB FOCUSES: Licorice Root, Pain-killers, nettles, plantain, tumeric, chickweed, feverfew, meadowsweet, and mints.
USING: Variety - bringing them all together.
FOOD FOCUS: Green, Chlorophyl Rich Recipes
Session 5) Hormone Balancing, Digestion and Metabolism, Stress
HERB FOCUSES: Nervines and adaptogens, Oats, Kelp, Tulsi (Holy Basil), Skullcap, Lemon Balm, Motherwort, Red Clover, St. John's Wort, Blue Vervain, and Raspberry Leaf.
USING: Variety - bringing them all together.
FOOD FOCUS: Herbal Cocktails, Chickpea and Cannellini Bean and Herb recipes
And feel free to stop by the farm on Tuesday, July 30th anytime between 10 am to 12 pm for an open house herb meeting/midsummer celebration to gather more details and just talk herbs and herb growing! I'll also be doing an informal Tulsi Taste Test!
And, if you register for the course at the open house or by August 1st, you can take a $35 discount!
Registration form and Pay Pal options are on our Workshop Webpage!
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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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