Farm To Yoga
Spend a relaxing day at the farm. Tour the vegetable fields and connect with the source of your food. Stretch out and soak up sunshine with a yoga class led by amazing teachers. Move to the soundscape created by talented musicians working with nature. Nourish your body with a farm-to-table dinner prepared by holistic chefs.
Optional: Stay the night. Camp under the stars. Wake up for farm breakfast. Return home rejuvenated.
Sunshine, fresh air, heart-centering yoga, a delicious field-to-fork meal,amazing people, supporting your local farmers… does it get any better??
General Day plan:
2pm friends arrive. 2:30pm Farm tour with Abby. 4pm Yoga. 6pm Dinner from the field, served in the field. 8pm train back to NYC. (or spend the night camping on the farm.) (Note: times will change for some Fall events.) For booking details, check out: FarmToYoga.com.
The 2015 Line up!
Saturday July 11- Pepper Monroe and Jessica Caplan
Saturday August 8th- Margi Young and Edward Jones and music by Susanna Raeven
Sunday September 13th- Ally Bogard and music by Sara Auster
Saturday Oct 3rd- TBD
We’re super happy to announce that we are adding the option to camp on the farm this season. To have the full experience of a night at the farm stay past sunset and enjoy the starry night. There is an outdoor toilet, sink and shower. (Camping gear is not included.) A light breakfast will be offered in the morning and “check out” time is 11:30am.
Getting to the farm: Growing Heart Farm is a lovely 15 minute walk from the Harlem Valley Wingdale Metro North train station or a scenic drive through the Hudson Valley (less than 80 mile drive from Midtown Manhattan)
About the menu:
Every dinner is different as what is ripe on the field changes. The meal will be vegetarian with vegan and gluten free options. Here is a sample menu from our July 23rd Dinner: Tulsi iced tea Cucumber lemon water Seasonal crudites (carrot, cucumber, green beans) Roasted tomatillo salsa Eggplant tahini dip Sourdough focaccia baked in-house *Kale Salad with green beans, yellow, black, and orange sweet peppers, capers, and creamy pine nut/apple cider dressing *Lemony pot-crushed red potatoes with dill, parsley, chives, garlic, extra virgin olive oil *Roasted beets infused with fennel seeds, lime zest, garlic, and thyme and garnished with pistachios *Raw zucchini ribbons and cherry tomatoes marinated in olive, garlic, and thai basil *Cabbage rolls filled with spicy chimichurri brown rice –Carrot, cumin, ginger dipping sauce Dessert *raw vegan chocolate cherry pie *iced lemon basil-infused raw milk custard