Tag: Sweet Corn

  • CSA Summer 2022-Week 12

    This week’s CSA includes the following items:

    From Frog Song Organics-

    • Okra
    • Roselle
    • Turmeric

    From Our Partner Farms-

    • Cilantro- Clem’s Organic Garden
    • Carrots- Clem’s Organic Garden
    • Sweet Corn- Watsonia Organics
    • Curly Kale- Clem’s Organic Garden
    • Red Butter Lettuce- Organic Aqua Fresh
    • Slicer Tomatoes- New Sprout Organic Farm

    Roselle Juice from Fresh Calyces

    Ingredients
    • 1 pint Roselle calyces
    • Tbsp of cane syrup or honey
    • dash of salt
    • 4-6 cups of water
    Directions
    • Remove the seed pod from the calyces
    • Wash the Roselle calyces
    • Boil water and put in roselle. Add the sweetener and stir. Boil for 5 minutes and remove from heat. Allow to steep, pour in a container and refrigerate. Serve over ice.

    Roselle Small Batch Jam- Whole Natural Kitchen

    Ingredients
    • Ripe rosella fruit
    • Raw sugar
    • Filtered water
    • Lemon juice, just a squeeze
    Directions
    • Remove the calyces (red leaves) from the seed pods then wash and drain them separately
    • Slightly break open the seed pods and add them to a small saucepan. Pour in filtered water until the pods are just covered. Do make sure they’re submerged
    • Bring to the boil and cook, covered for 20 minutes or until the pods are soft
    • Strain and keep the liquid and put the seedpods in the compost
    • Pour the reserved liquid back into your small saucepan and add in the washed calyxes. If the calyxes are not submerged in water add a tiny touch more filtered water
    • Boil down for another 20 minutes allowing the mixture to thicken
    • Remove from the heat and measure the volume of cooked pulp. Return this to the saucepan and add the same volume of sugar along with the squeeze of lemon juice
    • Bring to the boil and cook for 10-20 minutes or until the jam has thickened
    • Transfer to a clean jar and store in the fridge

    Mozzarella and Basil Stuffed Tomatoes-Simply recipes

    Ingredients
    • 4 medium tomatoes with firm, fleshy walls, 2 1/2 inches wide
    • 1 cup shredded mozzarella cheese
    • 1/3 cup grated parmesan cheese, divided
    • 1/4 cup packed fresh basil chopped, chopped, plus more for garnish
    • 1 slice bread (enough to make 1/4 cup breadcrumbs)
    • 1 tablespoon salted butter, melted
    • 1 teaspoon minced garlic
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • Olive oil for drizzling
    Method
    • Preheat oven to 400°F.
    • Make the soft breadcrumbs: To make the 1/4 cup soft breadcrumbs, remove the crust from 1 slice of bread (preferably stale) and either pulse in a small food processor or shred with a fork until the bread resembles fine, sand-like crumbs.
    • Prepare the tomatoes: Slice the tomatoes in half horizontally around the equator and use a spoon to scoop out the flesh. Be careful not to puncture the walls of the tomato, but if you do, the filling will plug the hole. Place empty tomato halves in a casserole dish or oven-safe skillet, and season with salt and pepper. Using your hands or a spoon, separate the seeds from the scooped out tomato flesh and transfer the flesh to a cutting board. Discard the seeds and the tomato water. Chop the flesh and set aside for the stuffing.
    • In a medium bowl, add the chopped tomato flesh, mozzarella cheese, 1/4 cup of the parmesan cheese, basil, breadcrumbs, butter, garlic, salt, and pepper and stir to thoroughly combine.
    • Using two spoons, fill the tomato halves with the stuffing. Sprinkle filled tomatoes with the remaining parmesan cheese and drizzle with olive oil. Bake for 15 minutes, or until
    • tomatoes are tender, then broil on high for 1 minute until the filling begins to bubble and brown.
    • Garnish with a few torn basil leaves and serve hot.

    Corn Chowder- adapted from Natasha’s Kitchen

    Ingredients
    For the Corn Stock:
    • 4 cups chicken stock
    • 1 1/2 cups milk
    • 1 cup heavy cream
    For the Corn Chowder:
    • 4 cups corn kernels (from 4-5 ears corn), reserve cobs for stock
    • 3-4 Frog Song Bacon slices
    • 1 large onion, finely diced (1 1/2 cup)
    • 1 large carrot, cut into 1/4″ dice (1 cup)
    • 3 stalks celery, finely diced (1 cup)
    • 1 lb Yukon potatoes, 3 medium, peeled and cut into 1/4″ thick pieces
    • 2-3 tsp sea salt, or to taste
    • 1/4 tsp black pepper
    • 1/4 tsp cayenne pepper, or to taste
    • 2 Tbsp Cilantro, chopped, for garnish
    Directions:

    For Stock

    • Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.  
    • Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3. 

    For Chowder

    • Place a 5 Qt Dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
    • In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
    • Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste. Ladle into bowls and garnish with reserved bacon and chopped cilantro.

  • CSA Summer 2022- Week 8

    This week, your colorful bounty will include the following-

    From Frog Song

    • Tulsi “Holy Basil”- Frog Song
    • Mississippi Peas-Frog Song
    • Malabar Spinach-Frog Song

    From our Partner Producers

    • Carrots- Clem’s Organic Garden
    • Sweet Corn- Watsonia Organics
    • Red Butter Lettuce-Organic Aqua Fresh
    • Cherry Tomatoes- Watsonia Organics
    • Seedless Watermelon- New Sprout Organic Farm

    This week’s CSA includes the power house Tulsi, aka the “queen of the herbs”. Across India, Tulsi has been revered for thousands of years as a sacred herb, and for good reason. As an adaptogen, Tulsi is know to simultaneously increase stamina and energy while helping with mood and relaxation. According to a conclusion of an article looking at various studies on National Institute of Health website : “The finding that the reviewed studies reported favorable clinical effects across these domains suggests that Tulsi may indeed be an effective adaptogen that has a role in helping to address the psychological, physiological, immunological, and metabolic stresses of modern living.” Wow, what an herb indeed! Enjoy a few of these recipes, that include Tulsi, to jump start your day.

    Tulsi Chai- adapted from Simple Indian Recipes

    Ingredients
    • 1 cup Milk
    • 1 1/2 cup Water
    • 1 tea bag-black or green or 2 tsp tea leaves
    • 10 Tulsi leaves
    • 1/2 inch piece of Ginger or Turmeric (or 1/4 of both)
    • 1/2 tsp sugar
    Directions
    • Crush the Tulsi Leaves with ginger/turmeric with a mortar and pestle (coffee grinder works as well)
    • Add water to a pot and bring Tulsi mixture to a boil over medium hear. Add tea. Boil for 2 minutes.
    • Add milk and sugar, allow to boil and then reduce to a simmer.
    • When tea is to desired color, remove from heat.
    • Strain liquid and Enjoy!

    Tulsi Watermelon Sorbet

    Ingredients
    • Approx. 3 cups of diced watermelon
    • 5-10 Tulsi leaves and stems
    • 1 cup of water
    • 1/2 cup of sugar
    • 1/4 cup of lemon juice
    • dash of salt
    • 1 tsp or pectin or gelatin OR 1tbsp of a hard liquor to help with freezing
    Directions
    • Bring water, sugar, to a low boil, stirring until sugar is dissolved. Smash Tulsi with your hands and add to the mixture. (If using pectin, add toward the end of the boil.) Remove from heat (if using gelatin, stir in at this point). Simmer on low for 5-10 min. Allow t cool completely and let the Tulsi infuse with the simple syrup. Add lemon juice once the mixture is cool.
    • Blend watermelon in a blender. Add the Tulsi syrup and dash of salt and continue to blend until smooth. If using a liquor such as vodka, do so at this stage.
    • WITH ICE CREAM MAKER- Add blended mixture to the maker and churn until desired consistency. Scoop out into a freezer safe container and store until ready to serve.
    • WITHOUT ICE CREAM MAKER- Pour mixture into a freezer safe container and freeze. Every 30 minutes, take out of freezer and blend again. Do this twice. Store in freezer until ready to serve.
    • Scoop into a dish and enjoy as a snack, light dessert, or as an excellent palate cleanser between meals!

    Carrot, Apple, and Corn Slaw- Sunset

    Ingredients
    • 2 cups of corn, cut off cob
    •  1/2 cup oil
    • 1/4 cup apple cider vinegar
    •  1/2 teaspoon ground cumin
    •  3/4 teaspoon kosher salt
    •  1/2 teaspoon pepper
    • 1 English cucumber, coarsely shredded
    •  3 large Granny Smith apples, peeled, cored, and coarsely shredded
    •  4 large carrots, coarsely shredded
    •  1/3 cup coarsely chopped parsley

    Directions

    • Bring a medium saucepan of water to a boil. Add corn and cook until just tender if using fresh (about 2 minutes).
    • Whisk together oil, vinegar, cumin, salt, and pepper in a large bowl. Squeeze excess liquid from cucumber, apples, and carrots with your hands and discard. Add vegetables, apples, and parsley to the bowl with dressing. Toss until well combined. Serve at room temperature or chilled.

    This meal would be a wonderful addition to BBQ ground pork! Our Pork and Cane Syrup can be ordered here.

    BBQ Ground Pork

    Ingredients
    • 1lb Ground Pork
    • 1 cup chopped onion
    • 1/2 cup of bell pepper
    • 1-2 cloves of garlic, minced
    • 1/4 cup of water
    • 1 cup of Ketchup
    • 1 1/2 tbsp Worchester Sauce
    • 2 tbsp of cane syrup
    • dash of cayenne pepper, to desired heat
    • fresh cracked pepper
    • small dash of nutmeg
    • salt to taste
    Directions
    • In a skillet, cook the ground pork, breaking it up, until cooked through. Remove from heat to a plate, reserving about a tablespoon of fat in the pan.
    • Add onion and pepper, and cook in fat until brown. Add garlic and cook for another 2 minutes.
    • Whisk together water, ketchup, Worchester, cane syrup, cayenne, and nutmeg in a dish.
    • Add pork back to pans with onions and peppers. Mix in “bbq” sauce and simmer for 10 minutes, stirring occasionally. Add water as needed. Salt and pepper to taste.
    • Serve on-top of buns, with carrot and corn slaw. Enjoy!

    How to cook Purple Hull Peas – adapted from Smarty Pants Kitchen

    Shell and rinse – the hulls are not edible.

    Add them to a large stockpot. Recommended but optional: season with your choice of meat (bacon, ham hock, fatback, neckbones, ham, etc). Did you know we offer pastured pork?

    Stovetop: Fill pot with water or broth and bring to a rolling boil. Foam is normal, you can scoop off or leave as-is. Reduce heat to low and cook 45-60 minutes, keep covered with liquid and add more water if needed. Season with salt, pepper and a little garlic and/or onion powder.
    Crock Pot – 4-6 hours on low
    Instant Pot – 10-15 minutes, natural release

  • CSA Summer 2022-Week 6

    This week in your CSA you will receive the following-

    From Frog Song Organics-

    • Japanese Eggplant or Zucchini (Watsonia Farms)
    • Mississippi Peas

    From Our Partner Farms-

    • Cilantro- Clem’s Organic Garden
    • Carrots- Clem’s Organic Garden
    • Sweet Corn- Watsonia Farms
    • Curly Kale-New Sprouts Organic Farms
    • Peaches- Watsonia Farms
    • Red Leaf Lettuce Organic Aqua Farms
    • Cherry Tomatoes- Watsonia Farms

    The Mississippi Peas in your basket this week need to be shelled. You can soften the hull by soaking in water, but that isn’t necessary. To shell, simply crack the hull at the end of the pea, and run your thumb down the center, dispensing the peas into a bowl.

    Purple Hull Peas- The Anthony Kitchen

    Ingredients
    • 1 tablespoons unsalted butter
    • 2 thick-cut slices bacon, diced or 1 smoked ham hoc
    • 1/4 yellow onion
    • 1 cloves garlic, minced
    • 1 cup (about 1 pound) purple hull peas
    • 1-2 cups water
    • 1/4 teaspoon Kosher salt
    • 1/4 teaspoon black pepper
    • 1 dried bay leaf

    Directions

    • Add the butter to a large saucepan over medium-high heat. As soon as the butter has melted, add the bacon and the onion. Cook for about 3-5 minutes, just until the onion has softened slightly. Add the garlic and cook 1 minute more.
    • Add the peas and enough water to the pot to cover them by about 1 inch. Then, add the seasoning and bay leaf and stir to combine. If using the ham hock, add it to the pot now.
    • Allow the mixture to come to a boil, then reduce the heat to maintain a gentle simmer. Cover with the lid slightly ajar and simmer frozen peas for 1 hour. Simmer fresh peas for 1 ½ hour. Stir occasionally throughout the cooking duration. Serve and enjoy!

    Cherry tomatoes are the best addition to a salad and a perfect snack, but too often overlooked for a sauce. The tang of the cherry tomato, the acid, and the sweetness from the roasting and caramelization of a cherry tomato sauce is delicious. Use the following recipe to top pasta, or as a bruschetta with bread. It is also a great addition to any number of sandwiches as a spread.

    Roasted Cherry Tomato Sauce She Loves Biscotti

    Ingredients

    • 1 pounds cherry tomatoes about 1 kilo
    • 2-3 cloves garlic fresh, chopped
    • 2 tablespoons oregano fresh, minced
    • 1/4 cup olive oil extra virgin
    • pinch red pepper flakes optional
    • salt and pepper to taste

    Directions

    • Preheat oven to 400-450° F.
    • Line a large rimmed baking sheet with parchment paper.
    • Rinse cherry tomatoes and pat dry with a tea towel.
    • Slice cherry tomatoes in half and place in a large bowl.
    • Add the minced garlic, oregano, olive oil and toss together. Add salt and pepper to taste.
    • Transfer to a parchment lined rimmed baking sheet and spread cherry tomatoes in an even layer.
    • Bake in the oven for up to 45 minutes until they begin to soften and begin to caramelize.
    • Can be used as is or use blender for a creamier version.

    Kale Puttanesca- Allrecipes

    Ingredients
    • ½ (16 ounce) package whole-wheat angel hair pasta
    • 2 tablespoons olive oil
    • ½ large onion, sliced 
    • 2 cloves garlic, minced
    • 1 teaspoon red pepper flakes
    • 1 tablespoon drained capers
    • 1 (2 ounce) can anchovy fillets, drained and quartered
    • 1 cup canned diced tomatoes, undrained
    • 2 cups coarsely chopped kale
    • 1 (4 ounce) can sliced black olives, drained
    • ½ cup grated Parmesan cheese, or to taste 

    Directions

    • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    • Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onions, garlic, and red pepper flakes. Cook and stir until the onion has softened and begun to turn golden brown, about 5 minutes. Stir in capers, anchovy fillets, and diced tomatoes, and bring to a simmer. Stir in kale, and simmer over medium-low heat until wilted and tender, about 10 minutes.
    • Once the pasta has cooked and been drained, stir into the puttanesca along with the black olives. Toss and sprinkle with grated Parmesan cheese before serving.

  • Spring 2022 CSA-Week 8

    This week’s CSA will include the following delicious products:

    • Basil
    • Sweet Corn
    • Cucumbers – Nonconformers
    • Dandelion Greens
    • Red Leaf Lettuce
    • Parsley
    • Tri Colored Potatoes
    • Bunched Scallions
    • Strawberries

    Featured Product of the week- Dandelion Greens

    As the warm weather takes hold, we begin to see the end of the season for our leafy greens on the farm. With that said, we still have a farm favorite this week: Dandelion Greens. Dandelion greens have host of nutritional value, being loaded with Vitamin K, C, and A, and containing iron, calcium, manganese, and fiber. Dandelion Greens are know to help regulate blood pressure, lower inflammation, aid in digestion, and more (organicfacts) . To top it off, they are equally as delicious. According to James Beard award winning Chef Sean Sherman, an expert on Indigenous and native eating- “(Dandelion) is our favorite spring green- lively and peppery, great in salads, and wonderful in pesto. We often chop it to garnish soups and light stews.”

    Wild Greens Pesto- (adapted) The SIOUX Chef’s Indigenous Kitchen by Sean Sherman

    Ingredients
    • 2 cups of Dandelion Greens (also can combine in other wild greens such as mustard or lambs quarter)
    • 1/4 cup of chopped scallions or red cured onion
    • 1/4 cup of toasted sunflower seeds
    • 2/3 to 3/4 cups of sunflower or hazelnut oil
    • Pinch of salt
    • Small drizzle of cane syrup (or a pinch cane sugar)
    Directions

    Pound together the first 3 ingredients with a mortar and pestle. Slowly work in the oil and add a sugar or syrup to taste. For a smoother pesto, combine ingredients in a food processor and process, slowly working in the oil.

    Creamy Tricolor Potato Salad with Avocado (The Caliente Kitchen Show)

    Ingredients
    • 1 lb. tri-colored potatoes
    • Approx. 1/2 of small red onion
    • 1 stalk celery thinly sliced
    • 1 green scallions, thinly sliced
    • 2 Tbsp cilantro, chopped
    • 1 Tbsp red wine vinegar
    • 3 Tbsp of Mayonnaise Dressing
    • 1 heaping Tbsp non-fat Greek yogurt
    • 1/2 avocado, chunks
    • Salt and pepper to taste
    Directions
    • Wash and place potatoes in a large stock pot. Add enough water to the pot so that the potatoes are submerged under two inches of water. Bring water to a boil and cook potatoes until tender. When potatoes can be easily pierced with a sharp knife, remove then one-by one and place them in a colander to cool.
    • In the meantime, place red onion, celery, scallions, cilantro and vinegar in a bowl and set aside.
    • Once the potatoes are completely cool, cut them into one-inch chunks. Add potatoes to the large mixing bowl along with the vinegar mixture.
    • Add Mayonnaise Dressing and yogurt to the bowl. Mix well to combine.
    • Add chunk of the avocado mixing lightly to not smash the avocado chunks.
    • Season potato salad with salt and pepper to taste.

    Strawberry Flambe

    Ingredients
    • 2 cups strawberries 
    • 1teaspoon butter
    • 1 cup of sugar
    • Zest of 1 lemon
    • Zest of one orange
    • Juice of one orange
    • 2 tablespoons brandy/ dark rum
    Directions
    • Slice strawberries in half. Toss with 1/4 cup of sugar and half of the juice and macerate briefly, until the strawberries start to soften.
    • In a large saucepan melt together butter and sugar until dissolved, careful not to burn.
    • Add strawberries and sauté for a few minutes, until berries are soft and covered in sugar mixture. Add the rest of the orange juice and zest. Mix into sauté.
    • Remove from heat, keeping the pan hot and add premeasured alcohol from a container (NOT the bottle). With a long match stick lighter, CAREFULLY light the berries. Let flame dissapate and add to back to heat (Note, have a metal lid on hand in order to contain flame if needed).
    • Sauté for a few more seconds, and remove from heat. Serve hot over vanilla ice cream or a pastry of choice.

    This week we want to give a shout out to all of the people who travel across the boarders and work exceptionally hard to harvest and prepare the food we, as a country, both need and enjoy to sustain our bodies and soul. Thanks to all of those workers in the agricultural and service industries for all you do! This recipe is a nod to them and comes from a friend from Veracruz, Mexico- Chef Josué.

    Chef Sué’s Elote (Mexican Street Corn)- Chef Josué

    Ingredients
    • Roasted corn on the cob
    • Chipotle Crema
    • Cotija Cheese
    • Chili powder, sea salt to taste (or tajin)
    • Lime wedge
    • Chopped fresh cilantro
    Directions
    • Prepare Crema- 1 can of adobo chipotle peppers, 1 quart organic sour cream, 1 cup of organic mayo (note: this make plenty of sauce, feel free to scale down). Blend chipotle peppers in a processor and fold in cream and mayo. Set aside.
    • Lightly grill corn on the cob, over low heat, until barely charred. Remove from heat.
    • Brush (or roll cob) corn with with crema sauce. Sprinkle with salt and chili powder mixture.
    • Top generously with cotija cheese and chopped cilantro. Garnish and serve with lime wedge.

  • Spring 2022 CSA -Week 6

    In this week’s CSA we will providing the following produce for members! We hope you enjoy-

    • Celery
    • Red Cabbage
    • Sweet Corn
    • Purple Kohlrabi
    • Parsley
    • Red Leaf Lettuce
    • Cubanelle Peppers
    • Tricolor Potatoes
    • Mixed Summer Squash
    • Turmeric

    WEEK 6 FEATURED ITEM: CUBANELLE PEPPERS

    The cubanelle pepper, aka the “Cuban pepper” or “Italian frying pepper”, is a very mild pepper commonly used for cooking. Because of its low Scoville rating (the rating used for spiciness of peppers), it is often considered a sweet pepper, and adds a great crunch in salads, on sandwiches, nachos, and pizza. The flesh of the pepper is thinner than that of a bell pepper, something to keep in mind when preparing as the peppers will cook much quicker.

    Chorizo stuffed Cubanelle Peppers- Cosmopolitan Cornbread

    Ingredients
    • 4 or 5 large cubanelle peppers
    • 1 lb chorizo sausage, bulk
    • 1 small onion, diced
    • 3/4 tsp smoked paprika
    • 1/2 tsp cumin
    • dash of hot paprika
    • 1 clove garlic, minced
    • 1 Tb sriracha
    • 1 cup shredded pepper jack cheese
    INSTRUCTIONS 
    • To begin, preheat your oven to 350 degrees.
    • Cook the chorizo and onion in a skillet over medium heat until the onion is tender and the chorizo is cooked.
    • Stir in the smoked paprika, hot paprika, cumin garlic and sriracha. Remove from the heat.
    • Cut the peppers in half the long way, and remove the seeds and pith from the insides.
    • Arrange the peppers in a 9×13 baking pan.
    • Spoon the meat mixture into the peppers.
    • Sprinkle the cheese over the top.
    • Bake for 20-30 minutes or until the peppers are cooked to desired doneness.
    Frog Song suggestions- For smaller peppers, spoon ingredients into halved peppers. For a vegetarian option, substitute rice for chorizo.

    Frog Song Mirepoix and Holy Trinity

    Mirepoix and the Creole/ Cajun version, the Holy Trinity, are the flavor base in many soups, stocks, and traditional French dishes, as well as gumbo, jambalaya and more, respectively. Our take this week uses cubanelle peppers for the Trinity.

    • Traditional Mirepoix- Dice onions, carrots, and celery at a ratio of 2:1:1. Sauté on low temp with butter, oil, or a combination until the vegetables sweat and are translucent, careful to not brown or burn.
    • Holy Trinity- Substitute carrots with cubanelle peppers and prepare in the same manner.

    Celery and Pea Salad- Adapted from Frank Stitt’s Southern Table

    Ingredients
    • 2 Celery stalks, cut lengthwise in half and sliced 1/4 think, leaves reserved for garnish
    • 1 cup of drained and rinsed chickpeas
    • 1 roasted bell peppers, peeled, seeded, and diced
    • 2 ounces of shiitake mushrooms caps, sauteed and set aside
    • 1/2 red onion, finely chopped
    • Zest and juice of one lemon
    • 2 tbsp of olive oil
    • 1 1/2 teaspoons of red wine vinegar
    • Fresh cracked pepper
    Directions

    Combine celery, chickpeas, roasted pepper, mushrooms, red onion, and zest in a bowl and season with salt and pepper. Toss with olive oil, vinegar, and lemon juice. Garnish with celery greens.

    Turmeric Thai Iced Tea My Source Life

    Ingredients

    6 black tea bags (or 3 Tablespoons looseleaf tea)

    • 3-4 cardamom pods, crushed
    • 4-5 whole cloves
    • 2-3 star anise
    • 1/2 teaspoon freshly ground black pepper
    • 2 inch piece of fresh turmeric, peeled and thinly sliced or grated (or 4 teaspoon dry)
    • 3 Tablespoons whole cane sugar (or granulated sweetener of your choice)
    • 1 cup coconut milk (canned, full fat)
    • 2 Tablespoons maple syrup- (substitute Cane Sugar Syrup!)
    • 1 teaspoon vanilla
    • Cheesecloth, String
    Directions

    Roughly grind up all of the ingredients in a spice grinder, including the star anise and cardamom seeds (they are shown whole in the picture). Then in the center of a square or rectangular layered piece of cheesecloth (so small ingredients don’t come out), place black tea, cardamom, cloves, star anise, and black pepper. Gather the corner to the center and tie into a bundle with the string. Cut off any excess cheesecloth from the top.

    In a small saucepan, add 3 cups of water. Add the tea bundle, stirring to saturate. Add the grated or sliced turmeric , and bring to a boil. Simmer for 5 minutes. Cover the saucepan, and steep for 10 minutes.

    After steeping, remove the tea bundle and the turmeric, strain if needed,  and add the whole cane sugar, stirring until dissolved. Place in the refrigerator to chill for 2-3 hours.

    In a separate container, mix coconut milk, vanilla and maple syrup (cane syrup).

    After tea has chilled, fill  tall glasses with ice.

    Fill the glasses about 3/4 full with tea. Top with the coconut milk mixture. Serve!