An old school, thirst quenching drink? One that’s delicious and good for your gut? Sign me up!

An apple cider vinegar and honey mixture was an old farm trick to re-hydrate after a long day in the sun. Using the raw version, you’ll help digestion as well with some extra good bacteria in your belly. 

Ingredients:

5 small strawberries

4 leaves of basil

1/4 cup of raw honey

1/4 cup of apple cider vinegar

1 Half Gallon Ball Jar or container with water tight lid

good quality H2O 

How to:

Slice the berries into the jar. 

Add basil leaves.

Add raw honey. If it’s crystallized, get it to it’s liquid state again by slowly heating the jar in a pot of water. 

Add apple cider vinegar.

Fill the container half way with water.

Shake. If the honey’s warm, it’ll build up more pressure. When shaking be sure to open up and “burp” the container regularly. 

Fill the rest of the way with water and cover.

Let sit in the fridge for 8 hours to really meld the flavors. 

Happy Cookings and cheers!

Black Spanish radishes are pungent. Their spicy nature cuts through flavor profiles, and, as a farm field medicinal, they increase digestive flow and help our liver and gallbladder do their job. 

The strong radish flavor needs something just as powerful to ride with, and, in this recipe, it’s green olives. The saltiness and brightness, along with cooking, calms the radishes bite. 

Here’s the recipe:

Ingredients

5 eggs

1/4 cup of sour cream

1 tbsp Dijon mustard

1 black radish, peeled and grated

1/4 cup finely chopped chives

3 tbsp finely chopped green olives

1/2 cup packed cheddar cheese

salt/pepper to taste

How to:

First, Preheat the oven to 350 degrees.

Second, grease 1 mini muffin pan (24 ct) 

Next, scramble together 5 eggs in a bowl.

Then, whisk in the sour cream and Dijon mustard.

Stir in black radish, chives, green olives, and cheddar cheese.

Scoop this mixture into the muffin tin.

Bake for 18-20 minutes.

Enjoy and Happy Cookings!

One of the first tastes of spring in Northeast PA, this New England traditional plant adds a bright lemony pop wherever it goes.

Ingredients:

1 bunch of sorrel 

1 cup of toasted walnuts

4 small garlic cloves

1/2 cup of olive oil

1/8 cup of lemon juice

1/2 tsp of salt

How to:

First, put the cup of walnuts in an oven or toaster oven on 350 until slightly brown. In the toaster oven this only takes about 4 minutes.

While these are toasting, remove the sorrel leaf from the stem and wash. 

Peel the garlic and toss the cloves in a food processor.

Once the walnuts are aromatically toasted, add those to the food processor and blend until the mixtures a course sand consistency.

Add the sorrel, olive oil, lemon juice, and salt.

Blend until well combined.

That’s it! This spread makes a rocking grilled cheese, a zesty topping for poultry and fish, and a memorable evening pasta dish.