Taking a short break from the heat and the hay, here in Cabot, waiting for the rowen to grow.
My friend Susan Alexander is using the commercial kitchen at the Vermont Food Venture Center to produce and bottle switchel, a traditional New England drink served to hot and thirsty farmers during hay season. My grandparents always called it ginger drink, which we sweetened with our own maple syrup and just like my Grammy, I only mix it up for the very hottest of days.
The Ameden Family Ginger Drink
- 1 part apple cider vinegar
- 2 parts Under Orion Farm maple syrup
- generous pinch of ground ginger
- generous pinch of baking soda
Mix together, add ice and water to make 1/2 gallon. Adjust vinegar, maple syrup and ginger to taste.
So, don’t forget to enjoy the summer days and a cold drink with your friends and family.