Afternoon Tea with Figs

Recipes and photos by Judy Doherty     Fig trees grow like weeds in the Bay Area, so you may have your own harvest of fresh figs right now (provided you can get to them before the birds and squirrels do). Our local farmers will be busy harvesting mission, brown turkey, kadota, Sierra, tiger, and…

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Iced Ginger Tea

From Afternoon Tea with Figs       Follow photographer Judy Doherty on Instagram @judydohertyphotography and learn more at judydohertyphotography.com.  

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A Traditional Mulled Wine Goes Herbal

    Recipe and photo by Anna Marie Beauchemin of East Bay Herbals A classic holiday beverage, this spiced elixir can be enjoyed any time throughout the winter. This version combines the immune-supportive properties of astragalus with the heart-opening energy of hawthorn, making it a welcome drink for the colder months. A festive take on…

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Holiday Spritzer

From What’s in Season by Barbara Kobsar | Illustration by Charmaine Koehler-Lodge Serves 4 2 cups fresh apple cider ½ cup pure pomegranate juice 1 cup sparkling water Juice of 2 limes (4 tablespoons) 4 to 6 ounces vodka (optional) 1 lime cut in half moons ¼ cup pomegranate seeds In a pitcher, combine cider, pomegranate…

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The Gardentini

From the story: Of Makers and Spirits How an artists’ block in Oakland inspired the creation of OsCo, an unconventional distillery By Kathryn Campo Bowen | Photos by Clara Rice   The Gardentini By Michael Pierce of Oakland Spirits Company (OsCo)   I’ve been attempting to fill a need created by the abundance of spirits…

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Mint & Stone Fruit Herbal Shrub

  Recipe and photo by Anna Marie Beauchemin | East Bay Herbals   The shrub is a traditional beverage made with fresh fruit, honey (or sugar), and vinegar, which combine to create a uniquely zippy drink to enjoy during the hot summer months. It’s kid friendly and makes a great substitute for sugary soda or…

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Here’s to Your Health

Herbal DIY gifts for the holiday season Recipes and photos by Anna Marie Beauchemin Clinical Herbalist, East Bay Herbals As an herbalist and chef I’m always looking for creative ways to share the culinary magic of herbalism. Here are three recipes that allow you to share the healing magic of herbs in a way that…

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What’s in Season?

Produce harvested at its peak is your sure bet for flavor and freshness. By Barbara Kobsar | Illustration by Charmaine Koehler-Lodge November Those little golden-orange citrus fruits showing up at the market this month are a pop-in-your-mouth treat, but if kumquats are new to you, don’t let the first bite throw you off. Aficionados eat the…

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Seaweed Martini

From A Harvest from the Garden of the Sea Find ogo seaweed at Tokyo Fish in Berkeley, California, or try asking for it at your local fish market. For a garnish of kelp pickles, check out Barnacle Foods, a small company in Alaska. Serves 1 1 sprig of fresh ogo seaweed 2 ounces dry gin (plus…

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Pineapple Tepache 

From Fun with Fermentation by the Monclair 4H   This easy-to-make low-alcohol wine is often sold on the roadside in places like Mexico and Central America where pineapples are grown. It can be made with pineapple rinds or the whole pineapple. 2–3 pounds ripe pineapple or scrap pineapple rinds ¾–1 cup raw low-processed sugar* Whole…

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