Recipe shared by Moon Cycle Seed Company
Serves: 1
Photo by Sarah AveryIngredients
*Ingredients currently available at the farmers’ market
● 1 frozen banana
● 1 cup frozen berries*
● ½ cup zucchini*
● 1 Tbsp Cherry Beetroot Moon Milk*
● 1 Tbsp flax seed
● 2 cups A2 milk* or plant milk
Instructions
Pour your milk of choice into a blender. Add Moon Milk and flax seed. Then add the banana, berries, and zucchini and blend until smooth. Add more milk for a thinner smoothie. Enjoy!
Recipe by Colleen Graham, The Spruce Eats
Prep time: 3 mins
Yield: 1 cocktail
Kentucky Kiss Cocktail, photo by Madison JacksonIngredients
*Ingredients currently available at the farmers’ market
● 2 large fresh strawberries*, sliced
● 1/2 ounce lemon juice
● 1/2 ounce maple syrup*
● 2 ounces bourbon whiskey*
● 1 splash club soda
● A fresh strawberry*, for garnish
Instructions
1. Gather the ingredients. In an old-fashioned glass, add the strawberries, lemon juice, and maple syrup. Muddle well, until the berries are mashed.
2. Add the bourbon and fill the glass with ice. Stir well.
3. Add a splash of club soda.
4. Garnish with a strawberry. Serve and enjoy.
Photo by Pattie GarrettRecipe by the Smitten Kitchen, shared by My Saratoga Kitchen Table
Makes 8 servings
This recipe, like most cocktails, is very adjustable to your tastes; use more mint or bourbon or ginger beer, or less of everything, make it the way you like it. You could use more soda or ginger beer instead of bourbon to make it alcohol-free.
Ingredients
*Ingredients currently available at the farmers’ market
FRUIT
● 1 large very ripe peach*, pitted, very thinly sliced
● 1/2 cup sugar
● 1/2 cup water
● 1 to 2 tablespoons apple cider vinegar*
● Pinch of salt
ASSEMBLY
● A few macerated peach* slices
● 3 to 4 fresh mint leaves*
● Ice
● 2 tablespoons (1 ounce) syrup from peaches
● 3 tablespoons (1 1/2 ounces) bourbon*
● Splash of chilled seltzer or ginger beer
Instructions
For the fruit: Place peach slices in a jar, cover with sugar, water, 1-2 tablespoons vinegar, and a pinch of salt. Place lid on the jar, give it a swish/shake until mixed, and let chill in the fridge for 3 hours, overnight, or up to 1 week.
To make a cocktail: Use a fork to remove a few macerated peach slices from syrup and place in the bottom of a glass with a few mint leaves. Muddle them together, smashing them into smaller pieces. Add syrup from peaches and bourbon and stir. Add ice cubes and finish with seltzer or ginger beer.
AdobeStockRecipe shared by Something’s Brewing
Makes 1 serving
Ingredients
*Ingredients available at the farmers’ market
● 8 oz. iced coffee* of your choice
● 4 oz. chocolate milk*
● Fresh mint* for garnish
Instructions
Simply pour over iced coffee and chocolate milk over ice and shake. Garnish with fresh mint.
Adapted from the recipe by The Pioneer Woman, shared by My Saratoga Kitchen Table
Serves: 1¼ gallons
Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● 1 gallon apple cider*
● 3 granny smith apples*
● 1 orange
● 1 Tablespoon allspice berries
● 5-7 cinnamon sticks
● ½ cup fresh cranberries
● ½ cup sugar
● 1 cup apple brandy* or other preferred alcohol beverage* (optional)
OR USE
● 1 packet Mulling Spices mix from Healthy Gourmet Kitchen or Muddy Trail Jerky*
Instructions
1. Pour the apple cider into a large pot over medium-high heat.
2. Dice the apples and toss them into the cider.
3. Peel the rind off the orange in large pieces and toss them in the cider.
4. Add the allspice berries, cinnamon sticks, and the cranberries.
5. Add sugar and stir it around to dissolve.
6. Bring the mixture to a low boil, then reduce the heat to low and simmer for 45 minutes to
1 hour. Add the brandy if using, then simmer for another 10 to 15 minutes. Serve warm.
