Elderberry Juice

This is a simple method for juice extraction allowing you to store the elderberry juice in a way that may make it easier for you to incorporate into your daily diet.

Prepare the berries as for jelly, by removing large stems from ripe elderberries. Crush them in a saucepan and place over low heat until the juice begins to flow. Simmer gently for about 15 minutes. (Add a small amount of water if you want a less concentrated juice.) Strain it through a jelly bag. If you wish, add honey to taste, and perhaps a bit of lemon juice. Chill, and either use right away or squirrel into the freezer. Freezing into ice cube trays and then transferring to a bag makes for easy retrieval.

Cherry Infused Gin

1/2 pint cherries, pitted and stemmed
1 pint gin

Once cherries are stemmed, gently smashed them in a bowl. Place them in a sealable vessel and pour the gin over. Let this sit for 2-3 days. The juniper in the gin works really well with the cherries. Served in chilled glasses, garnishing with some of the macerated cherries.
Stir Fried Kohlrabi and Mushrooms

1 TB sunflower oil
1 small onion
1 clove garlic
6 oz shiitake or oyster mushrooms
1 lb kohlrabi
1 TB water
2 tsp tamari (or soy sauce)
2 tsp sesame oil
2 tsp cider or rice vinegar
1/4 tsp white pepper (or black)
1 tsp dried ginger

Heat oil in a large skillet or wok over high heat. Add onion and garlic (and fresh ginger, if using) and cook stirring frequently for about 1 minute. Add mushrooms, continue cooking another minute or two. Add kohlrabi and cook for three minutes, stirring frequently. Add the water, soy, sesame oil, vinegar, pepper and dried ginger. Cover, reduce heat slightly and cook at a high simmer for about 5 minutes, until kohlrabi is crisp tender.

Minted Rhubarb Iced Tea

8 stalks rhubarb, cut in 3-inch pieces
8 cups water
1/2 cup honey
1 bunch mint, picked, roughly chopped

Place the rhubarb and water into large pot, bring to a boil. Simmer for one hour.
Strain the liquid, add the honey and a mint. Chill completely and garnish with mint sprig.


The cranberry juice adds a local touch to this festive cocktail. Serves 6.

1 1/4 ounces Vermont Spirits or Sunshine Vodka* (about 2 1/2 tablespoons)
1/4 ounce fresh-squeezed lime juice (about 3/4 tablespoon)
1/4 ounce Cointreau (about 3/4 tablespoon)
1/4 cup cranberry juice
1 cup ice cubes

In a cocktail shaker combine all ingredients. Shake well and strain into a Martini glass.

*Although I was going to recommend Vermont Spirits Gold vodka, made from distilled Vermont maple syrup, their website suggests that other vodkas are preferable for cocktails mixed with fruit juice.