and stir to combine the ingredients. Pour into a container, cover and refrigerate. Recipe courtesy of Liat Shanan, a Chicago master canner and cooking instructor.
Ginger Shrub Yields 4 to 6 servings
Stir in the sugar, set it over high heat and bring to a boil, stirring occasionally. Reduce the heat to very low and simmer for 2 to 3 minutes, stirring occasionally until the sugar has completely dissolved and the shrub is clear. Cool, cover and refrigerate. Recipe courtesy of Liat Shanan, master canner and cooking instructor.
1 cup peeled and sliced ginger 2 cups apple cider vinegar 1 to 2 cups sugar to taste
The Saskatoon Old-Fashioned
Heat ginger and vinegar in a small, nonreactive saucepan over medium-high heat until it boils around the edges.
Yields 1 serving
Add ice cubes and whiskey. Stir again. Strain into an old-fashioned glass over ice. Add two drops of Black Walnut Bitters. Twist one orange peel over the glass to release the oils. Run the peel around the rim of the glass.
Pour the mixture into a strainer and let the ginger drain for about five minutes without pressing on it.
¾ oz McClary Bros. Saskatoon Drinking Vinegar ½ oz turbinado simple syrup 2 oz high-quality whiskey 2 dashes Angostura bitters 3 drops Fee Brothers Black Walnut bitters 2 pieces of orange peel
Discard the ginger and transfer the liquid to a non-reactive saucepan.
Combine vinegar, syrup, bitters and orange peel in a cocktail shaker. Stir well.
Transfer to a glass container, let cool, then cover and set aside at room temperature for 24 hours.
To make turbinado simple syrup: Heat a half-cup of water. Before boiling, add a half-cup of turbinado sugar. Stir and simmer. Once the sugar is dissolved, remove from heat. Cool and place in a glass jar. Store in the refrigerator.
Using Garden Beets and Parsley by Peg Sheaffer “The size of beets will vary depending on the time of the season. Early summer beets are small to medium-sized, and are so wonderful and tasty that you don’t need to do a whole lot in the kitchen. We recommend boiling or steaming them, and then slicing and making a simple salad with your favorite vinaigrette and some chopped parsley and green onion. As far as the greens are concerned, they can be used in place of spinach in many recipes, including egg dishes, lasagna, pasta sauces, curries, stir-fries, etc. The best way to store beets is to cut the root end from the beet greens and store separately in the refrigerator. Use the roots end within one month. The greens should be stored in a plastic bag and used within a week.”
Recipe courtesy of McClary Bros. Drinking Vinegar. Salt and black pepper to taste 4 Tbsp olive oil ½ cup chopped fresh parsley Fill a 3-quart saucepan with water and bring to a boil. Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes.
Parsley Vinaigrette 2 cups (packed) parsley (leaves and stems) ½ cup olive oil 3 Tbsp fresh lemon juice ½ Tbsp vinegar (white wine or champagne) 1 garlic clove, crushed Kosher salt and freshly ground black pepper to taste
Cool, peel and cut beets into bite-size pieces. Place in a serving bowl. Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl. Whisk in olive oil, then toss with beets. Let sit a few hours. Just before serving, sprinkle with parsley.
Pulse parsley, oil, lemon juice, vinegar and garlic in a food processor until well blended. Season to taste with salt and pepper.
Recipes courtesy of Peg Sheaffer, Sandhill Family Farms, SandhillFamilyFarms.com.
Moroccan Beet Salad 6 to 8 medium beets Juice of 1 lemon 2 cloves garlic, minced 1 tsp cumin, or to taste natural awakenings