 Great Late Summer Harvest Recipe
Even though you can't beat regular tomato sauce made with fresh tomatoes from the garden, sometimes I just need to try something new - here's a great way to enjoy fresh heirloom tomatoes that is low-cooking and easy and quick and really highlights the flavors of the tomatoes. The flavors here are 'different' and seriously alluring!
Simple Marinated Tomato and Summer Pasta
Ingredients:
3-5 garlic cloves, thinly sliced
1/2 cup extra-virgin olive oil
2 pounds (about 2 big ones or 4 medium ones) heirloom tomatoes, sliced into 1/2-inch wedges
3/4 cup roughly chopped fresh basil
3 tablespoons capers, rinsed and coarsely chopped (salt-packed would be best)
1-1/2 teaspoons finely grated lemon zest
1/4 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
1 pound pasta - I used a ruffled long fettucine style pasta called "tripolini" but any flat and long pasta would work fine.
 Directions:
Heat garlic in oil in a saucepan over low heat until pale gold, about 10 minutes. Let cool.
Combine tomatoes, 1/4 cup basil, the capers, lemon zest, red-pepper flakes, and 1/2 teaspoon salt in a large bowl. Pour garlic oil and chips over tomato mixture. Marinate, covered, tossing occasionally, for at least 30 minutes or up to 3 hours.
Cook the pasta and drain, reserving about 3 tbsp of the pasta water. Add warm pasta to the bowl with the tomatoes and toss gently. Add pasta water. Top with remaining 1/2 cup basil. Season with lots of black pepper.
And enjoy - if you want it a bit warmer, you can add the marinade back into the past a pot and heat a bit more...
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Saving Wonderful Tomato Genes...
 I have a tendency to save beautiful tomatoes. I put them on the shelf in my kitchen and I look at them for too long. Suddenly I notice they are starting to rot or get mouldy spots and I never got to eat them - it is just tragic! But there something you can do to make use of them...
If you have some beautiful tomatoes from your garden sitting on the counter that have gotten a little past their prime ... don't let those beauties go to waste! You actually can save them forever! Because you let the tomatoes sit there and get super-ripe, the seeds are perfect for harvesting so you save the genetic 'stuff' of your prized tomatoes and regrow them next year! Even if you don't have my tendency to save tomatoes - you can put some of the best ones you are harvesting now aside for seed saving. Don't wait too long - you don't want to be only saving tomatoes with tardy genetic tendencies!
Tomatoes are easy to save seeds from. As long as they are heirlooms, they basically can be grown the next year and maintain the traits of the variety they are. So, tomatoes are a great place to start seed-saving! (Many of the other vegetables cross genetically with others and lose the traits of their specific varieties, but the nightshade family vegetables - tomatoes, eggplants, and peppers - usually stay true.)
It is a simple process. All I do is let the best tomatoes ripen to the point of just starting to rot, and then open them up and scoop out the seeds. The seeds are in the jelly part and it can be a bit gooey, so I usually wipe the seeds onto a paper towel and then let them dry on the towel. Once dry, I can pop them off the towel (some will stick a bit to the towel, but that's ok) and then just store them in a dry envelope. Be sure to label the envelope!
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I'm in Love with This Book!
Eating on the Wild Side: The Missing Link to Optimum Health
by Jo Robinson by Little, Brown and Company
Hardcover ~ Release Date: 2013-06-04
List Price: $27.00
Our Price: $13.97
Buy Now
Someone mentioned this book to me and I am so glad - it is awesome (thanks Sybil!)! So I had to share it here!
Just published this summer, it is a fabulous addition to your book shelf and very informative by Jo Robinson, who you might know from her grassfed meat books or from her very useful website, www.eatwild.com. This book is focused on vegetables though, delving into the history and breeding of each type of vegetable and explaining the evolution of the flavors, nutrient levels, and nutrient density. She tracks down which varieties of each vegetable still retain the wild version's flavors and nutrient levels, as well as how to make smart choices in the supermarket, the farmer's market, and in the seed catalog. It is truly an excellent resource for shoppers and gardeners.
[Note: by clicking this Amazon link or the links on our web page, Amazon gives us a back a small percentage of the profits they make on this book to our farm! Thank you!]
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Building a Sustainable Herbal Apothecary
5 Session Course starts September 28th! I am so excited about this Herbal Apothecary Course - we still have space available if you want to join us and please do so soon as we start on September 28th!
This is a course I have been wanting to teach for a long time, and I am really thrilled to do so now. Having the ability and know-how to grow and use herbs to handle, support, and cure health issues and sustain your household naturally is so important in today's world. I am always so amazed and thrilled at how effective herbs are when used correctly and so appreciative of how they intrinsically support us.
It is also very empowering to have knowledge of and also to have the actual herbs growing in your garden or prepared in your cabinet for dealing with common household issues in an integrative approach. I love it, and I am really looking forward to sharing with you! Below are details...
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 Building a Sustainable Herbal Apothecary 5 Session Course
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
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  ____________________________________________________________________ Fall 2013 Workshops at Midsummer Farm 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.
To register: You can register for workshops and events by emailing us (info@midsummerfarm.com) or by visiting our website:
either download the registration form and send in a check
or use the paypal pull-down menu. ____________________________________________________________________ Here's our current schedule:
 Legumes! Cooking with Beans Workshop Friday, September 27th, 11 am - 1 pm
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), and a variety of other recipes. Workshop takes place in the farm kitchen | Cost is $36 | Registration closes 9/24/13
Soups and Broths Workshop  Saturday, October 5th, 10 am - 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 10/2/13
 Backyard Organic Poultry Rearing Workshop Sunday, October 6th 2013, 10 am - 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. (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 10/3/13
Making Homemade Dog & Cat Food Workshop  Friday, October 11th 2013, 10 am - 12 noon Featured in the NY Times and Orange Magazine! 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 $48 | Registration closes 10/9/13.
 Making Herbal Salves, Ointments, and Lip Balms Sunday, October 20th, 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 $48 | registration closes 10/18/13  Making Homemade Dog & Cat Food Workshop Friday, November 1st 2013, 10 am - 12 noon
Featured in the NY Times and Orange Magazine! 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 $48 | Registration closes 10/29/13.  Making Great Vegetable Purees! Friday, November 8th 2013, 10 am - 12 noon Oh these are so delicious and so comforting on cold nights! They are also festive and creative and make fabulous side dishes for Thanksgiving! They are easy to make a big batch and reheat. At the workshop, we'll be working with fennel, celeriac, carrots, beets, potatoes, winter squash, turnips, rutabagas, and more - creating fabulous purees that have the comfort level of mashed potatoes, but which are just fancier and tastier! Workshop takes place in the kitchen at Midsummer Farm | cost is $36 | registration closes 11/4/13  NEW!!! Using Herbs with your Pets Workshop Saturday, November 9th 2013, 10 am - 12 noonNatural Pet Rearing with a focus on using herbs as a way to naturally care for your cat or dog. We'll be discussing Herbs as Superfoods, Herbs for preventing parasites, Calming herbs, Anti-inflammatory herbs, Allergies and herbs, Skin problems and herbs, and more as well as an Herbal-based whole food supplement mix. Workshop takes place in the farm kitchen | Cost is $48 | Registration closes 11/6/13 Crafting Natural Candles
Sunday, November 17th 2013, 10 am - 12 noon
Candle making is the perfect Fall project as the daylight wanes and winter starts falling in around us. We will make a variety of styles of candles - poured, rolled, dipped - using all natural waxes (mainly beeswax) and essential oil scents. Workshop takes place in the farm kitchen | Cost is $56 | registration closes 11/5/13.
 Making Herbal Salves, Ointments, and Lip Balms Friday, November 22nd 2013, 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 $48 | registration closes 11/20/13
 Making Homemade Dog & Cat Food Workshop Sunday, November 24th 2013, 10 am - 12 noon
Featured in the NY Times and Orange Magazine! 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 $48 | Registration closes 11/20/13. ____________________________________________________________________ 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.
To register: You can register for workshops and events by emailing us (info@midsummerfarm.com) or by visiting our website:
And either download the registration form and send in a check or use the paypal pull-down menu.
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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