Sage-Ginger Iced Tea (inspired by Chloe’s farm share and a cruise around the interwebs!)
Peel a 1-2 inch knob of ginger. Cut into a few pieces. Place in a small saucepan with a handful of washed, fresh sage (about a half-bunch) and water. You can add a little honey if you like. Let simmer for about ten minutes.
Pour into a large jar (you can drain at this point, or for stronger tea, do not strain). Add more water if needed to fill. Let cool, cover, and place in fridge to chill. Serve over ice.
Lavender-Infused Lemonade (inspired by Christy’s co-worker Mike!)
1 cup sugar
2 cups water, divided
1 teaspoon dried culinary lavender
A splash of blueberry port, if desired (Nashoba Valley Winery’s Azule was used for this recipe)
In a small saucepan, combine sugar with lavender and one cup water. Place over medium heat to allow sugar to dissolve. Bring to a simmer and allow to steep for 15 to 20 minutes. Strain and set aside. Juice lemons (approximately two lemons per glass of lemonade), and add about ¼ cup of lavender syrup. Add ice, a splash of water according to taste, and blueberry port, if desired. Stir and enjoy!
Rebecca Bloomfield @ https://hazon.org/adamah/the-people/staff/
Adamah @ https://hazon.org/adamah/
Hazon @ https://hazon.org/
“To Be of Use” @ https://www.poetryfoundation.org/poems/57673/to-be-of-use
The Spirit of Sustainable Agriculture Conference 2016 @ https://green.harvard.edu/events/spirit-sustainable-agriculture
Check out the upcoming Hazon Food Conference (August 2019)
Think you might want to be an Adamah fellow? Take a peek at the Adamah application
Meet Janna Siller, Adamah’s farm director, in this excellent article by Rahel Musleah @ http://www.hadassahmagazine.org/2018/01/11/my-daughter-the-farmer/
A favorite among Adamah staff, this engaging book by Sandor Ellix Katz is spectacular, introducing readers to both the history and art of everything fermented (recipes included).