Virtual Vacation

One thing we know we all want to do more of, no matter what your age or where you live, is GO ON VACATION!

Robyn is throwing a free 10-Day Virtual Vacation.

And you’re coming.

No matter if you’re already going on vacation, currently on vacation or just getting back from one, you’ll want to dive deep into our virtual vacation.  It’s a chance to have fun, relax and truly feel like you soaked up summer to it’s fullest. After all, don’t you often feel like you need a second vacation just to recover from the one that just ended?   Oh and yes, wine is definitely included (or a Kale Margarita, whatever your fancy ;) )

Here’s how the Virtual Vacation Challenge works:

  1. Join the FREE 10-Day Virtual Vacation Challenge before the end of August by entering your name and email below.
  2. Your 10-day virtual vacation journey begins!  Each morning of the challenge, you’ll receive a simple and inspiring action email to incorporate into your day. These “tasks” will be fun and easy. Even if you’re already on a trip, they’ll allow you to fully enjoy so that you don’t get home and feel like it didn’t even happen (you know the feeling)!
  3. Share your daily action step on all your social media streams using the hashtag #YHYVirtualVacation.

SIGN UP HERE:



Virtual Vacation - Your Healthiest You

Now here’s the extra fun part (and why you really MUST join)…

What’s another thing we love besides vacations? Awesome free sh*t.

By signing up for the free 10-Day challenge,
you’ll be eligible to WIN:

 

SIGN UP NOW!



Stone Barns’ Carrot & Cabbage Slaw #SaladFest2013

This is a very exciting and fruitful time at the farm.  It’s changing constantly and we are SBC logoharvesting new veggies every week.  The Farm Market and CSA are overflowing with fresh produce.

One summer staple that all the farmers and staff at Stone Barns love is a slaw.  You can mix in pretty much any ingredient you like, kohlrabi, raddish, fresh herbs, cucumbers, corn…but we particularly love the classic combo of cabbage and carrots.

Crisp, sweet and refreshing, these crops are the perfect pair for a seasonal slaw!

Use the amounts listed below, or, just use what you have to create the ratio of cabbage to carrot that you like—you can’t go wrong.

For other versions of a classic slaw try our Beet Carrot and Cabbage Slaw and Kohlrabi Slaw.

SBC cabbage carrot slaw

Carrot & Cabbage Slaw

  • 1 head napa cabbage, shredded
  • 1 bunch spring carrots (the baby ones you’ll find at the Farm Market), shredded
  • 1/4 cup fresh spearmint, chopped (substitute cilantro or basil)
  • 1/2 cup almonds, sliced (optional)

Dressing

  • Juice from 1 lemon
  • 1 teaspoon sesame oil
  • 1/2 teaspoon honey (or to taste)
  • Salt and pepper to taste

Directions

Mix together slaw ingredients in a large bowl.

Shake dressing ingredients together in a lidded jar, or whisk well in a bowl.

Pour dressing over slaw in thirds, tasting as you go to get the right mix, toss and serve.

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Stone Barns Center for Food and Agriculture is a non-profit farm with social change mission which is to change the way America eats and farms.  Come explore our fields. Stroll through our pastures. Walk our woodlands. Talk with our farmers. Support our cause. 

For more recipes visit or to see our calendar of events visit our site www.StoneBarnsCenter.org

The farm is open Wednesday-Sunday from 10-5pm and is located at 630 Bedford Road Pocantico Hills, NY 10591, just 25 miles north of Manhattan.

The Farm Market is open every Sunday from 10-4pm.

 

Coping with summer’s bounty of vegetables

We came across this great piece in the NYTimes and just had to share it with you.  It’s chock full of great information for how to keep that summer produce alive and well. We had some major lightbulb moments and know you will too

Keep reading, this is seriously good stuff.

Here’s a dirty little secret of summer…

 

 

 

 

 

 

What should be a beautiful and inspiring sight — your kitchen, overflowing with seasonal produce — is sometimes an intimidating tableau of anxiety. The knobbly piles and dirt-caked bunches are overwhelming. Already the peak-ripe multicolored peppers are developing soft spots; the chard is wilting and the race is on.

“People often feel overwhelmed in the kitchen, and when all this produce suddenly arrives, they panic,” said Ronna Welsh, a chef in Brooklyn who teaches workshops on, among other topics, produce management.

Vegetable anxiety can strike anyone at this time of year: C.S.A. subscribers, compulsive farm-stand stoppers and even vegetarians. “All this produce arrives with a deadline,” said Benjamin Elwood, a lawyer in St. Paul. “It’s like when a DVD comes from Netflix. You feel like you have to watch the movie ASAP in order to get your money’s worth, but the pressure makes you not want to watch it.”

Click to continue reading…