Open House At The Farm

TIOSN OPEN HOUSE AT THE FARM

WEDNESDAY, MAY 20

6:30 TO 8:00

garlic tangle    – Take a walk and learn some of our early wild edibles

-Sample a simple dish made by our students

-Learn what is happening in the garden

       -See what we are doing in kitchen Medicine

    Learn how you can be part of our growing community

To RSVP or for questions call 860-764-9070

113 Simsbury Rd

West Granby, CT 06090

 

Hands-On Fermentation Workshop

NEW DATE FOR THE SAUERKRAUT WORKSHOP:

THURSDAY, DECEMBER 4, 6:30 – 9:00

IMG_0764

George Hall Farm   &  

The Institute Of Sustainable Nutrition

Invite you to a

Hands-on Sauerkraut making extravaganza!

Thursday, December 4

6:30 – 9:00 pm

 

-We provide the instruction, organic cabbage, jar and salt.

-You bring a knife, cutting board, dishtowel, bowl and your curiosity

-You leave with confidence and your jar of sauerkraut ready to ferment on your counter top.

 

Time is short and seating is limited.

Pay through our pay pal below

Cost is $35

Event will be held at TIOSN

Holcomb Farm 113 Simsbury Rd

West Granby CT

860-764-9070

You can pay the farmer now or the doctor later

-Real Food Matters

Register for Fermentation Workshop

Pay pal registration
  • Price: $35.00 Quantity:

Sally Fallon, of Nourishing Traditions September 22

SallyFallonIMG_1049

Sally Fallon will be presenting a three hour workshop at TIOSN on Monday, September 22, from 10 am to 1:30. This is for the students enrolled at TIOSN, but we have a limited number of seats available for the public. The cost is $20. Bring your lunch.

Register for Workshop with Sally Fallon

  • Price: $20.00 Quantity:
  • This field is for validation purposes and should be left unchanged.

 

 

Sally Fallon Of Nourishing Traditions Will Be With Us This September!

IMG_1049SallyFallon

 

 

 

 

 

 

 

 

We are so pleased to announce Sally Fallon of Nourishing Traditions is coming to the school for a workshop! She will be with us on Monday, September 22. More information will follow. Can’t wait!

 

 

 

 

August Open House At The Farm

August Open House At The Farm!

Time to harvest the flower and leaf of the echinacea plant as the first step in making an immune supporting tincture.

Time to harvest the flower and leaf of the echinacea plant as the first step in making an immune supporting tincture.

Wednesday, August 20

6:30-8:00 pm

 

-Meet the staff and students

-Tour the farm

-Whip up a simple dish with August foods

-Tour the garden

-Meet some of our August wild edibles

-Come learn about our one-year certification program.

 

TIOSN At Holcomb Farm
113 Simsbury Rd
West Granby, CT 06090

To RSVP or for questions please call 860-764-9070

July Open House At The Farm!

The Institute Of Sustainable Nutrition’s

July Open House At The Farm

 

garlic flowerGarlic Scape Fractal

Tuesday, July 22
6:30 to 8:00

 

-Meet the staff and students

-Tour the farm

-Whip up a simple dish with July foods

-Tour the garden

-Meet some of our July wild edibles

-Come learn about our one-year certification program.

 

TIOSN At Holcomb Farm
113 Simsbury Rd
West Granby, CT 06090

To RSVP or for questions please call 860-764-9070

Open House At The Farm

The Institute Of Sustainable Nutrition’s

Open House At The Farm

DSC_0230

Wednesday, June 25
6:30 to 8:00

 

-Meet the staff and students

-Tour the farm

-Whip up a simple dish

-Tour the garden

-Meet some of our wild edibles

-Come learn about our one-year certification program.

 

TIOSN At Holcomb Farm
113 Simsbury Rd
West Granby, CT 06090

To RSVP or for questions please call 860-764-9070

Fermentation Revival with Sandor Katz

The Institute Of Sustainable Nutrition

Presents an Evening with The Rock Star of Fermentation,

SANDOR KATZ

Thursday, March 27, 6:00 – 9:00 PM

Located at Holcomb Farm 113 Simsbury Rd, West Granby , CT 06090

sandor head book

Be Part of the Fermentation Revival!

Sorry This Event Is Sold Out!

The Art of Fermentation: Come learn how simple it is to make your own kimchi, kefir, and other fermented delicacies. Learn about the healing qualities and nutritional importance of live-culture ferments, as well as their illustrious history and integral role in human cultural evolution. Empower yourself with simple techniques for fermenting these healthful foods in your home.

The New York Times calls Sandor Katz “one of the unlikely rock stars of the American food scene.” His latest book, The Art of Fermentation (2012), received a James Beard award. Sandor teaches fermentation workshops around the world.  For more information, check out his website www.wildfermentation.com.

Books will be available for purchase and signing

Tickets are $25

Call for more information 860-764-9070

or purchase your tickets below

Sorry This Event Is Sold Out!

Sandor Katz

  • Price: $25.00 Quantity:
  • $0.00
  • This field is for validation purposes and should be left unchanged.

Meet And Greet At Holcomb Farm August 20

Come join us at Holcomb Farm, on August 20, 6:30 to 8:00 pm for a Meet and Greet. Meet the staff, sip tea, tour the farm, ask questions and learn more about our one-year Certification in Sustainable Health and Nutrition. We look forward to seeing you there.

http://tiosn.com/522/

Purslane, Our Local Wild Superfood

CAM00170
There is a lot happening outside right now. The woods are full of mushrooms and wild berries, the roadsides are peppered with wild herbs and flowers, the farms are open and selling a variety of luscious fruits and vegetables, the herbs in our gardens have felt the heat of summer and are growing full and aromatic, and the weeds are prolific and strong. Many of those seemingly pesky plants we call weeds are really some of our local super foods. Instead of grabbing your hoe to eliminate these abundant specimens, you should be grabbing your harvest basket and taking some in for lunch. One of the most prolific weeds in the New England garden right now and also one of the most nutrient packed is the creeping little succulent purslane.

Purslane is one of the highest plant sources of ALA, a form of Omega 3 fatty acid, the nutrient that is so good for the heart and brain. It is also loaded with beta-carotene, vitamin C, magnesium, riboflavin, potassium, phosphorus, and even has great taste and texture. You can put it raw into your smoothies, salads, sandwiches, and pesto. It also works in soups, sautés, and casseroles.
Look for purslane in your backyard and see how versatile and delicious this little super green is.

At The Institute Of Sustainable Nutrition, we teach our students to identify local super foods, harvest, and prepare them in simple, delicious ways. To learn more call 860-764-9070, or enroll online today.

Don’t miss our Meet and Greet at Holcomb Farm on August 20, 6:30 pm to 8:00.
Like us on Facebook

CAM00162