Eagle Peak Herbals Fire Cider

One shot of Fire Cider a day to keep your immune system in peak condition this fall and winter!  One of our favorite Regional producers, Eagle Peak Herbals (EPH), is now making their own version of Honey Rose Fire Cider. Tina Hodge of Eagle Peak Herbals bases her Fire Cider recipe on that of famed herbalist Rosemary Gladstar but adds rose hips and marshmallow root "to mellow the taste of the raw apple cider vinegar and to increase its soothing effects on the digestive tract." Straight up: Rosemary Gladstar recommends taking 1 to 2 tablespoons at the first sign of a cold, and then repeating every 3 to 4 hours until symptoms subside. Some people also take fire cider as a preventative during cold and flu season.  Here’s the original recipe so that you can make your own too:

1/2 cup peeled and diced horseradish 
1/2 cup peeled and diced garlic 
1/2 cup peeled and diced onion
1/4 cup peeled and diced ginger
1/4 cup peeled and diced turmeric 
1 habanero chile, split in half
1 orange, quartered and thinly sliced crosswise
1/2 lemon, quartered and thinly sliced crosswise
1/2 cup chopped parsley
2 tablespoons chopped rosemary 
2 tablespoons chopped thyme
1 teaspoon black peppercorns
2 to 3 cups raw unfiltered apple cider vinegar (at least 5% acidity)
1/4 cup raw honey, or more to taste

Place all of the vegetables, fruits, herbs, and spices in a clean 1-quart jar. Fill the jar with vinegar, covering all the ingredients and making sure there are no air bubbles. Cap the jar. If using a metal lid, place a piece of parchment or wax paper between the jar and the lid to prevent corrosion from the vinegar. Shake well.

Let the jar sit for 3 to 6 weeks, shaking daily (or as often as you remember).

Strain the vinegar into a clean jar. Add honey to taste. Refrigerate and use within a year.

Fall Internships at Hungry Mother Organics – Sustainable Agriculture

Hungry Mother Organics, an innovative greenhouse farming operation in Northern Nevada, is offering an incredible internship opportunity to a few highly motivated people interested in helping us repair the human food chain. Learn about all aspects of sustainable agriculture by living on a two acre suburban homestead and working in one of the most advanced greenhouse aquaponics systems in US.  Projects include organic greenhouse and hoophouse production, biofuel crops production, IPM and small-farm aquaponics. Internships require full time 40 hour work week. Interns will be provided a private bedroom in shared intern housing on our two acre suburban homestead in Jack’s Valley, plus access to Hungry Mother produce and a weekly stipend. Interns will spend 2 days per week working in small farm hoophouse operation and 3 days per week at our commercial greenhouse facility in Dayton. Transportation to and from work sites provided.

If you are highly motivated, have good work habits and are serious about wanting an incredible living and learning opportunity, please send a brief message of interest and resume to: marko@hungrymotherorganics.com.
 
Feed Your Mama!