FIND MULBERRY CREEK AT THE FOLLOWING PLANT SALES:
FIND MULBERRY CREEK AT THE FOLLOWING 2019
Midwest Cactus & Succulent Society Show & Sale
Saturday, March 16, 10:00 - 5:00
Sunday, March 17, Noon - 5:00
East Coast Large Scale Train Show
Friday, March 22, 9:00 - 5:00
Saturday, March 23, 9:00 - 4:00
Mill Hollow Reservation Herb Sale
Saturday, April 27, 10:00 - 4:00
Sunday, April 28, 10:00 - 4:00
Phipps Conservatory & Botanical Gardens
Friday, May 10, 9:30 - 7:00
Saturday, May 11, 9:30 – 5:00
Holden Arboretum Forest & Gardens Plant Sale
Member Preview, Friday, May 17, Noon - 6:00
Saturday, May 18, 10 – 4:00
Sunday, May 19, 10 - 4:00
CRAFT YOUR OWN FIRE CIDER
1/2 cup fresh grated organic ginger root
1/2 cup fresh grated organic horseradish root
1 medium organic onion, chopped
10 cloves of organic garlic, crushed or chopped
2 organic jalapeno peppers, chopped
Zest and juice from 1 organic lemon
2 Tbsp. of dried rosemary leaves
1 Tbsp. organic turmeric powder
1/4 tsp. organic cayenne powder
organic apple cider vinegar
1/4 cup of raw local honey, or to taste
1. Prepare your roots, fruits, and herbs and place them in a quart-sized glass jar. If you’ve never grated fresh horseradish, be prepared for a powerful sinus-opening experience!
2. Pour the apple cider vinegar in the jar until all of the ingredients are covered and the vinegar reaches the jar’s top.
3. Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one. Shake well.
4. Store in a dark, cool place for a month and remember to shake daily.
5. After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquidy goodness as you can from the pulp while straining.
6. Next comes the honey. Add and stir until incorporated.
7. Taste your cider and add more honey until you reach the desired sweetness.
Herbal Ingredient Variations
These organic herbs and spices would make a wonderful addition to your Fire Cider creations. You can find them all and more in our (Mountain Rose Herb) shop!
Thyme, Horseradish Root Powder, Rosehips, Star Anise, Schisandra Berries, Astragalus, Parsley , Burdock, Oregano, Peppercorns, Beet Root Powder, Habanero Powder, Bird’s Eye Chili Powder, Whole Chili Peppers, Orange, Grapefruit, Lime peels/or juice.
KATHY HUGHES’ FRIED POTATOES
- serves 4
4 - 5 potatoes, peeled and sliced
4 tablespoons butter
1/2 onion, chopped
1 clove garlic, minced
white pepper & salt, to taste
chop the following fresh herbs:
1 teaspoon fresh rosemary
1 teaspoon fresh sage
2 teaspoons fresh dillweed
2 teaspoons fresh chive
Melt butter in frying pan on medium-high, add potatoes, onion, salt and pepper. Once browned and soft, add remaining herbs. Cook until potatoes are crispy!