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2014 CSA Program Details
Herbalism Courses: Building a Sustainable Herbal Apothecary 5-Session Course
Herbalism Course: 2014 Living with Herbs Season-Long Herbal Intensive Course!
Workshops this Month
RECIPE: Cauliflower and Bay Purée

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Sweet Gum - red and green
We are now accepting registrations for our 2014 CSA as well as for our two intensive herbal courses starting in the spring!  

And we are are offering three early bird discount (pre-December 1st 2014) opportunities for our three biggest farm programs:

More info and schedules below and on our website ... space is limited in all three programs, so please consider registering as early as possible.

Why do we offer early bird discounts?  We offer these "early bird" discounts because we really appreciate it when people sign up early. At this time of year, we are spending a lot of time planning and scheduling and plotting for next year and so having registrations in hand makes this planning so much easier and clearer for us. And this is also a time of year when we are spending a lot of money on preparation for next spring yet have very little actual income so again the early bird registrations are truly life savers for the farm!
Sweet Gum - Yellow
(And please note - another reason to sign up early - the cost of certified organic chicken feed has been skyrocketing this past year so we are being forced to raise our egg price per dozen to $9.00. CSA egg-share customers signing up now though can still take advantage of the 2013 price ...)
 
If you're looking for some new inspirations for Thanksgiving or just for some great healthy winter comfort food, there is still room in our Vegetable Purees workshop this Friday 11/8: 

Making Great Vegetable Purees!
Friday, November 8th 2013, 10 am - 12 noon
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, sweet potatoes, and more! Workshop takes place in the kitchen at Midsummer Farm | cost is $36 | send me an email at [email protected] if you would like to join us!

With this warm, sunny, and long autumn, the garden can still have much to give us. Even though we tilled most of our garden rows and applied compost and planted cover crop or "green manure" seed, I left a couple rows in production. So I was able to harvest some late savoy cabbages. And as I walked through the raised beds, I spotted some beautiful chives just under a canopy of fallen leaves, and I just had to make this dish ... I suppose it can best be described as a version of the traditional Irish dish called "Colcannon" ... it is delicious!

__Sweet Gum - Purple___________________________________________
RECIPE: Cabbage, Potato, and Chive Mash


CHIVES: While you are harvesting the chives for this recipe, cut the rest (I usually gather the whole clump in one hand, and cut them off about 2 inches from the soil) that you have out in the garden now and simply put them in a zip lock bag in the freezer. Chives freeze well, but don't chop or cut them until you are ready to use them as the long pieces stay better longer. When you do want to use your frozen chives, they will chop up very easily when frozen solid, so take them out of the freezer, and immediately chop them up.


INGREDIENTS:
1 medium savoy cabbage, cleaned, trimmed, hard core removed, and cut into 1 inch cubes. (you can also use a regular cabbage or kale or collards)
1 medium onion, finely chopped
about 2 minced garlic cloves
4 tbsp extra virgin olive oil
1-1/2 tsp sea salt
1-1/2 tsp freshly ground black pepper (or to taste... I usually add more)
about 4 cups (about 2-1/2 pounds) of peeled and cubed into 1 inch pieces Yukon Gold potatoes
a big bunch of chives - chopped
1/3 cup regular room temperature water
1/2 cup potato water reserved from boiling the potatoes
1/4 cup sour cream (optional)

DIRECTIONS:
~Preheat oven to 400 degrees F.
~Toss the cabbage, onion, and garlic in 2 tbsp of olive oil, 1 tsp sea salt and 1 tsp black pepper. Pour into a sheet pan and roast until the cabbage edges are just turning brown, about 5-8 minutes. Take out of oven and set aside, lightly covered to retain heat.
~In the meantime, bring a medium pot of salted water to boil. Add potatoes and cook until fork tender, about 8-10 minutes. Drain the potatoes but reserve 1/2 water.
~Combine chives, remaining 2 tbsp of olive oil, 1/2 tsp of sea salt, 1/2 tsp of black pepper, and 1/3 cup of regular room temperature water in a blender or food processor. Process until smooth.
~Then simply combine the cabbage and potatoes in a large bowl. Add the chive oil, reserved potato water, and sour cream if using. Stir well - let the potatoes get a bit mashed up. Make sure all is evenly mixed and serve immediately.
Sweet Gums - red with yellow
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The above recipe was inspired by a recipe I found in Rich Landau and Kate Jacoby's new book, Vedge, which is a fabulous idea book for inspiration for cooking veggies in new and exciting ways. Vedge is now one of my go-to books in my vegetable cookbook collection!

Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking
by Rich Landau by The Experiment
Hardcover
List Price: $24.95
Our Price: $15.13
Buy Now




Salads and Dark Leafy Greens  As I walked through the vegetable beds yesterday I also noted how beautifully the lettuce was doing; with this dry and cool weather it has been flourishing yet I haven't been eating it! There is also a whole row of dark green kale plants still growing in between the bright green manure rows of clover, winter rye, and vetches. And I haven't been eating the kale either! So I thought I'd remind everyone on this newsletter and I picked a bunch and cleaned it and will be making an effort this week to get these super-health inducing greens into my meals this week.

Sweet Gum - Purple with green A-salad-a-day is basically a Fountain of Youth - so bright and clean and full of sparkling nutrients. And dark leafy greens are something that can provide your body with all sorts of building and healing nutrients. Having some sort of dark leafy greens in your daily diet is one of the top things you can do for vibrant health and energy. If you want to gather more inspiration for using dark leafy greens consider joining us for our Dark Leafy Greens Cooking Workshop:
 
Cooking with Dark Leafy Greens
Friday, December 6th 2013, 11am - 1 pm
Dark Leafy Greens - The #1 Missing Ingredient in Today's Diets!
We will demonstrate a wide range of ways to use dark leafy greens of all types. You will leave feeling empowered to live more healthily with a solid collection of great recipes. Workshop is hands on and tasting is encouraged - it takes place in the kitchen at Midsummer Farm | cost is $36 | Please register in advance - registration closes 12/3/13.

More workshops are on schedule for this season as well, scroll down for dates and times. 

Thank you and best always,
~Barbara and Mark
Midsummer Farm

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CSA Baskets
We are super excited to announce that our 2014 CSA is now open for registration!

We are offering discounts for early bird sign up!  $75 off if you sign up before December 1st 2013!! $100 off if you are a past CSA member and you sign up before December 1st!

The 2014 registration form can be downloaded from our website: www.midsummerfarm.com or from here!

Please email us with any questions you may have! [email protected]
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.    

plated tomato sauceEach 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  
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Broccolini in CSA basket 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 May/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: 
16 weeks, $695.00: Wednesday, May 28th through Sept. 10th or Friday, May 30th through Sept. 12th
 
Add-ons: 
Herb Share - (16 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 - (16 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 - (16 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 $950.00. 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.
Grilled Eggplant
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:

basket 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!         leeks and raab


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!       
7 Reasons to Join a CSA

basket
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!

Questions?  
Please do not hesitate to email or call us!
[email protected] | 845-986-9699

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Herbalism Course: Building a Sustainable Herbal Apothecary 5-Session Course 
American Skullcap

 

Late Winter / Spring 2014!

 

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. This is also a great opportunity to plan and experiment with what herbs you will want to grow in the spring and plan for your herb garden.

 

Empower yourself and Naturalize your household with 5 intensive sessions!

 

 

10 am - 4 pm; Fridays and Saturdays this Spring: 

  • Session 1 - Friday, 1/10/14 - Liver Cleansing Detoxing, Gut and Bowel Health
  • Session 2 - Saturday, 2/15/14 - Antibiotics, Antivirals, Antifungals, Colds and Flus, Respiratory Health
  • Session 3 - Friday, 3/7/14 - External Healing - Skin Health
  • Session 4 - Saturday, 3/22/14 - Anti-inflammatory Herbs, Bug Bites, and Allergies
  • Session 5 - Saturday, 4/12/14 - Hormone Balancing, Digestion and Metabolism, Stress

    $485.00 / person ($450 with early discount of $35 if you register before December 1st 2013)

    Price includes materials, herbs, handouts

    If you have any questions, please feel free to email me at [email protected]

     Herbal Apothecary Course Registration Form

    Please download and print out the form, fill it out, and send it, with your check to:

    Midsummer Farm, 156 East Ridge Road, Warwick, NY 10990

    Or you can register through Pay Pal if you prefer (price included fees associated with online registration) on our website

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Herbalism Course: 2014 Living with Herbs Season-Long Herbal Intensive Course!

Elecampane

 

~An Herbal Year at Midsummer Farm~

 

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 over 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: 7 Sundays, 5 Mondays:

PART 1
Session 1: Sunday, 2/2/14
Session 2: Monday, 2/24/14
Session 3: Sunday, 3/16/14
Session 4: Sunday, 4/6/14
Session 5: Monday, 4/7/14
Session 6: Monday, 5/6/14

PART 2
Session 7: Sunday, 6/22/14
Session 8: Sunday, 7/13/14
Session 9: Sunday, 8/3/14
Session 10: Monday, 8/4/14
Session 11: Sunday, 9/14/14
Session 12: Monday, 10/13/14

Seed Heads

Cost:

Part 1 only: $450.00

Part 2 only: $450.00

Both Parts: $845.00

Both Parts (early registration) before December 1st: $820.00

 

Fee includes supplies, snacks, and lunches (that we will make together).  

  

If you have any questions, please feel free to email me at [email protected]

 Living with Herbs Season Long Course Registration Form 

Please download and print out the form, fill it out, and send it, with your check to:

Midsummer Farm, 156 East Ridge Road, Warwick, NY 10990

Or you can register through Pay Pal if you prefer (price included fees associated with online registration) on our website.  

 

Once you register, I'll send you 2 of my favorite herbalism books - 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.

 

More details on what will be covered can be found on our website.  

 

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Workshops this Month:

Pur�e 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

Time to Harvest Your Herbs!


NEW!!! Using Herbs with your Pets Workshop
Saturday, November 9th 2013, 10 am - 12 noon
Natural 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


Beeswax candles - dipped style

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   
frame of honey
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


pet food meat ball! 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.


Cooking with Dark Leafy Greens escarole
Friday, December 6th 2013, 11am - 1 pm
Dark Leafy Greens - The #1 Missing Ingredient in Today's Diets!
We will demonstrate a wide range of ways to use dark leafy greens of all types. You will leave feeling empowered to live more healthily with a solid collection of great recipes. Workshop is hands on and tasting is encouraged - it takes place in the kitchen at Midsummer Farm | cost is $36 | Please register in advance - registration closes 12/3/13.

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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.

To register: You can register for workshops and events by emailing us ([email protected]) or by visiting our website:
Click on the "workshops" button
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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CauliflowerRECIPE: Cauliflower and Bay Pur�e

This also works with the big chartreuse heads of Romanesco Broccoli or on yellow colored cauliflower varieties. (I wouldn't use purple cauliflowers for this recipe....)

~1 head of cauliflower (rinsed and cut into evenly sized chunks)
~about 10 bay leaves
~freshly ground fresh black pepper 
~sea salt
~4 tbsp butter (cut into slices)

Boil a large pot of water. Add cauliflower chunks and cook at a gentle boil until cauliflower is soft when poked with a fork. Strain and remove bay leaves.

Put hot cauliflower into a food processor, and lay butter slices over them so the butter melts. Once butter melts, start food processor and process until the pur�e runs nice and smooth. Taste for seasoning and add salt and pepper ifyouwant.

Enjoy immediately or refrigerate in for another day. Heats up quickly in a sauce pan on the stove - use low heat and
stir often, making sure it doesn't stick to the bottom of the pot.
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Disclaimer

� Copyright 2012 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.

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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