Coming home late after a "hard" day's work of fundraising, wine drinking, and jazz groovin' with the Suffern farmer's market folk at their yearly market kick off extravaganza and fundraiser, I remembered speaking earlier that night with a new friend and flute craftsman about our love for the fermented, life-giving beverage, kombucha. http://suffernfarmersmarket.wordpress.com
Just thinking about those dank and bubbly moments rekindled my love for it,and my desire to spread the knowledge of its awesome power at these most pollinated of times. Ahhh.. spring! Flowers in bloom, sun shinin', warm breeze blowing, and... all those cute little puffy, fluffy, itchy things flyin' around. I'm itchy just typing this.
Sorry to those of you who get itchy eyes every time fuzzy season hits the fan, or sneeze every time you smell a flower. Though I am in no clinical position to tell you the cure for these ailments, I can speak to you from experience saying one thing... fermented goods are good for what ails ya! I will not portray this perspective scientifically by any means, but in the past (for me) garlic, cumin, curry, local honey, kombucha, and yogurt (lots!) when allergy season kicks in truly softens the blow of allergic reactions. Thankfully I have friends who have enlightened me with these natural remedies. Spread the word!
What is kombucha you ask? For those of you who live under a rock hiding from this symbiotic colony of bacteria and yeast, Kombucha contains a bunch of B vitamins, acidic acid (antibacterial)and loads of probiotics. Its culture forms and grows into a big mama of a spongy thing. As seen here:
Here's a nice n' simple little recipe for makin' homemade boochz:
Use a clear glass jar or somethin of that nature...
5 black tea bags
1 cup of white sugar
3 quarts of boiled purified water.
Boil water in large pot & let tea steep with sugar for 15 minutes before removing tea bags.
Cool to room temperature.<-- super important Add the Kombucha mama and 1 cup of previously prepared Kombucha tea. (talk to me if you need a mama. frealz) Cover the container with a paper towel/ coffee filter/ cheese cloth and secure it with a rubber band, elastic, or string to keep out bugs, dust, + icky things. Place it somewhere away from bright lights. Let it ferment for about 7 to 10 days depending on the growing temperature + how acidic (sour) you like it with the optimum temperature being approx 72-74* F. Remove most of the original kombucha mama + let her be adopted to a new home. A new baby colony will form on the surface of the tea. Get creative. Try some flavors out. Add juicy things after its done. Do some research. Woooop!
Kick off season for outdoor markets has begun!
Grab you favorite market basket & head to where your local farmer's come to you!
To find a farmer's market near you check out http://www.nyfarmersmarket.com/index.htm(or google your city/state) and get out there! Support yo farms baby!
Sidenote: Trying not to self promo too much, but if you folks are interested in some free wine tastings check out Whitecliff Vineyard's, Mike "our main man" Hollis, at Cold Spring Farmer's Market. Bustlin' market with my favorite mushroom lady (from Madura Farms) + supah fresh fish caught in Hampton Bays (Pura Vida Fisheries). Check it! http://www.csfarmmarket.org
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