Adaptogens are plants that can help the body better manage its responses to stress. In addition to organic fair trade cacao and honey, the Adapt Chocolate Elixir is made with a blend of organic eleuthero root, organic reishi mushroom, chaga mushroom, and organic schisandra berries. These plants are known to support immune health and boost strength and general well-being.
Whisk(e)y
Thanksgiving is almost here! If you’re like me, you look forward to all the gatherings, big and small, that happen this time of year. November and December can be pretty dark and dreary, so cozy, comforting meals, twinkling lights, and festive parties are essential!
Blueberry season is in full swing and I’m making the most of several pounds of freshly picked berries with a pairing that’s just as good during these hot, late August days as when the first leaves begin to fall. With cooler weather just around the corner, I went with bourbon for this simple, equal parts cocktail. Toasty crostinis topped with goat cheese, blueberries, and thyme make the perfect accompaniment, with balanced sweet, savory, and tart flavors. The best part of this simple combo is that you only need to put the work into making one blueberry compote that can then be used both for the cocktail and hors d’oeuvres!
August is here, and in southern New Hampshire, the ripe, crimson cones of sumac trees are dotting the edges of roadways and fields everywhere you look. The Staghorn sumac, or Rhus typhina, is very easy to identify thanks to those spiky red cones coated in fuzzy fibers, reminiscent of velvety deer antlers. Sometimes confused with Poison sumac (Toxicodendron vernix), the staghorn, smooth, and winged sumacs that grow throughout the US are actually all edible – and quite delicious! Fortunately, there is no confusing the edible from the non-edible sumacs, as Poison sumac produces white berries, and edible varieties produce red ones.
One of the most fragrant and beautiful of all the plants surrounding our house is wisteria. We have a trellis outside our sunroom that’s been taken over by wisteria and trumpet vines over the years, and this time of year, the gorgeous purple blossoms hang down from overhead, their clean, sweet scent wafting through the house.
Today I’m celebrating America’s whiskey and the fact that it’s almost (officially) summer with a pitcher of bourbon-spiked chamomile and bee pollen honeybush iced tea. This stuff tastes like a gloriously lazy summer afternoon and pairs perfectly with my honey spice cookies, glazed with lemon icing and topped with tasty bee pollen.