With spring in the air, dandelions in bloom, and seed planting up on us, I'm also dreaming of cooler drinks over hot ones.
While there is always room for a good cuppa hot tea in the morning, the warmer weather has me turning to iced and sun tea as well as cold, bubbly, kombucha. There is just something about that fizz that is refreshing after a hot day out in the garden.
In our family of 6, brewing kombucha with the batch brew method doesn't cut it. It just doesn't make enough tea for all the thirsty people in our house and so we use the continuous brew method for making our kombucha. Plus continuous brew kombucha is faster, easier, and simpler to make.
Sweet. Fresh. Spring Like.
Lemon Curd is the quintessential must-have for topping your tea time scones. Not only is it the most fabulous tasting topping but its also very simple to make and a great way to use up any springtime egg abundance you might have. Paired with clotted cream made with fresh cream from your dairy cow, this is the perfect snack to go with your afternoon cuppa. No chickens and no dairy cow? No worries, eggs, and dairy from the farmers market or local grocery will work as well.
My name is CeAnne, wife to my Farmer and mama to 4 adopted kiddos. I help farm lov'n mama's (and grandmas) turn common herbs into powerful medicines without being overwhelmed. Here you will find all sorts of nourishing goodness on natural medicine, herb gardening and wholesome real foods. Read more about our farm HERE.