So here we are again… Gardening season, spring, our bodies are starting to wake up and lean towards the warmth of the sun- FINALLY! With that we start up our Thirsty Thursdays again. May brings the beginning of many flavors. This week we highlight Basil, Strawberries, Rhubarb, Blueberries and Lemon Verbena.
Plant Your Own Smoothie
Make a pie, tart, jams, parfait, fruit salad, juice, muffins, pancakes, popsicles, etc…No matter which berry you choose (or choose them all), you are sure to enjoy the fruits of your labor! Growing your own couldn’t get any better than berries.
June bearing strawberries give their biggest harvest in June (obviously), while everbearing bear the same amount of fruit but it is spread throughout the summer. With so many varieties, there’s sure to be a
strawberry that thrives in your space. Plant in early spring. Strawberries typically are grown in beds/rows directly into the ground. Now with all the different varieties you can also grow them in a containers like strawberry jars, window boxes and hanging baskets. Continue reading “Berrilicious”
Join us this Thursday night, April 20th from 5:30-7pm. We will showcase seasonal cocktails made from the plants you grow in your own garden. We will demonstrate how to use your garden harvest to create tasty, refreshing, praise worthy cocktails to share with your friends, neighbors and family- From Garden to Glass! Everything from herbs, veggies, berries, shrubs and flowers. We highlight what is in season now or what will be coming into season very shortly. This Thursday we will be showcasing mint, rhubarb and strawberries.
Mint Ginger Lemonade
Mint Ginger Simple Syrup:
3/4 cup sugar
3/4 cup water
1/2 cup packed mint leaves, torn
1-inch piece of fresh ginger, diced
3 cups cold water
3/4 cup freshly squeezed lemon juice (roughly 6-7 large lemons)
batch of mint ginger simple syrup (see recipe above)
1 lemon, sliced thinly
Prepare Simple Syrup:
Combine all of the simple syrup ingredients in a small saucepan.
Bring to a low simmer, and stir until the sugar has dissolved completely.
Boil and simmer the syrup for an additional 1-2 minutes. Remove and place in a heatproof bowl. Allow to come temperature, or alternative cover and allow to infuse in the fridge for at least 30 to 45 minutes or overnight (for a more intensely flavored lemonade).
Once chilled, strain simple syrup through a fine-mesh sieve. Discard the mint leaves and ginger pieces.
In a large pitcher, combine the water, lemon juice, and a full batch of mint ginger simple syrup. Stir well.
Add fresh mint and sliced lemon slices to the pitcher as desired. Chill.
Serve lemonade chilled or alternatively, over homemade mint ice cubes (simply add fresh mint leaves to your ice cube tray–optional). Continue reading “April Thirsty Thursday Recipes”
Here are the following cocktail recipes we will be serving up at Scenic Roots on June 16th, 2016 for Thirsty Thursdays. Remember the Garden Center will be open from 5:30-7:00 pm to sample cocktails inspired and made right from your gardens and for you to shop at will 😉 This is a FREE event!
Here are the following cocktail recipes we will be serving up at Scenic Roots on May 19th, 2016 for Thirsty Thursdays. Remember the Garden Center will be open from 5:30-7:00 pm to sample cocktails inspired and made right from your gardens and for you to shop at will 😉 This is a FREE event.