But first cake! This post may contain affiliate links. What's that you say?! Sometimes we share products that we love with you and those may pay us a little something to keep ye ol' farm a running, feed the children, teach them their arthimatic and the like. These links don't change the cost of the product. Read our full disclosure here. Thank you for supporting our family farm with your purchases!
Welcome to another round of Tisane Tea Tuesday! This will also be our last round in this series as we approach the Lenten season. Here down on the farm we start diving into the season of fasting and so tea time is less here on the farm. We plan to have another exciting weekly post on the blog though, so stay tuned to see what is next on our little farm adventure!
If you are new to this series of posts, every week we have been sharing some fabulous tea time recipes and then pairing them with one of our lovely herbal teas also known as a tisane tea. These teas are not made from the typical tea leaf but rather from fruits, herbs and flowers. We hope you enjoy your visit to tea time down on the farm!
Pacific Peppermint Patty Tea
This week we are featuring our super yummy Pacific Peppermint Patty tea! This tea was blended with a peppermint patty in mind and I think that we have achieved that. It goes great with almost any tea time treat and especially good after a meal. There is nothing like peppermint when it comes to calm and relaxation.
This tea features Organic Peppermint, Organic Cocoa Nibs and wee pinch of Organic Stevia leaf to take the edge off of the cocoa nibs. No worries, this isn't the processed white powder that comes in the stevia packets but an actual herb and green leaf. There is a very small amount added and so it doesn't tend to carry that after taste that Stevia sugar replacements can be known for.
Brew this tea hot or cold it makes a great drink! Iced in the summer time for a cool and refreshing thirst quencher or hot in the winter with some warm frothy milk on top. Sprinkle the top with some extra cocoa nibs and you are good to go. Grab your bag of Pacific Peppermint Patty here.
It goes great with this weeks tea time treat..... Caramelized Balsamic Skillet Cake!
Caramelized Balsamic Skillet Cake
While shopping at one of our favorite local grocery stores I had the pleasure of meeting the owner of Crate Expectations, the maker of this lovey Caramelized Balsamic Vinegar. Its always fun learning the story behind a product and how it is made and to see the passion , interest and knowledge that small business owners put into their product. Bill was no exception and he certainly knows how to pair his Caramelized Balsamic Vinegar with the perfect foods. We were privileged to try it on some strawberries, which was my favorite but the little farmers seemed to favor the vanilla ice cream with this vinegar on top. Since it was such a hit we had to purchase a bottle to bring home and today we are drizzling this goodness on top of a sourdough griddle cake - they are the perfect pair!
This skillet cake is a little reminesant of a bread pudding and a German pancake combined. A little vanilla ice cream on top wouldn't hurt either but we were fresh out. Make sure to add an extra drizzle of Caramelized Balsamic Vinegar!
Caramelized Balsamic Vinegar Cake
1 tbl. Organic/Grassfed Butter
3/4 cup Sourdough Starter
1/4 cup Raw Grassfed Milk
1 tsp. Coconut Sugar
1/2 tsp Ground Nutmeg
Caramelized Balsamic Vinegar
Heat oven to 425 degrees. Place a small cast iron skillet (6-8 inches) in the oven with the 1 tbl. of butter to melt and heat up the pan. While the pan is heating and the butter melting blend together the ingredients leaving aside the Balsamic Vinegar. When oven is heated pour your cake mixture directly into the pan. Bake for 20 minutes or until toothpick comes out clean. Immediately after removing from the oven drizzle with Caramelized Balsamic Vinegar to your liking, you may always add more :) Serve with a slice of lemon or vanilla ice-cream.
Plant a zucchini and feed the world, the saying goes. Well my over exuberant self had to plant the WHOLE package of zucchini seeds because what if those pill bugs liked zucchini seeds and left me with none like my lettuce, like my beans? I didn't stop to consider that they might all grow. They might all turn into viable large, feed the world plants. And they did, but I couldn't dare through them all out. What a waste! Well not only are we 'feeding' the world with zucchini now but our whole family, at every meal and every dish. Time for some variety! Here are a few yummy looking zucchini recipes for your zucchini abundance.
Preserving Zucchini (freezing shredded zucchini) from Life Between the Kitchen and the Coop
Salt and Vinegar Zucchini Chips by Sugar Free Mom
Dehydrating Zucchini for Winter Use by Learning and Yearning
Fermented Zucchini Pickles from the Fermented Food Lab
Blueberry Banana Zucchini Bread from Made to be a Mamma
Zucchini Brownies from Crazy for Crust
Zucchini Breakfast Casserole from Simply Recipes
Side Dish Recipes
Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes from Cooking Classy
Zucchini Tots from 31 Daily
Main Dish Recipes
Zucchini Stuffed Shells with Italian Sausage from Yellow Bliss Road
Zucchini Season Italian Sausage Boats from The Beautiful Life
Zucchini Pad Thai from Eat. Drink. Love
Zucchini Meat Loaf by Diet Taste
Mexican and Zucchini Beef from Low Carb Yum
Garlic Margherita Chicken and Zucchini from Healthy Fitness
Chicken Parmesan Zucchini Boats by The Wholesome Dish
Last but not least our yummy zucchini muffin recipe for those rather large, "missed you when I checked the garden yesterday" zucchini, you know the type. They are now going into one of the best chocolate muffins I've ever had. We hope you will think so too or at least have a new way to use those monster zucchini's!
Sourdough Chocolate Zucchini Muffins
Makes 12ish muffins, 1 large quick bread loaf or 2 small quick bread loaves.
1.) Melt your butter over low hit and let cool.
2.) Mix your raw honey and sourdough starter. After butter is cooled add that to this mixture.
3.) Add your eggs and vanilla, give it a good mix.
4.) Next are the dry ingredients; flour, baking soda, cocoa powder, sea salt and blend in well until dry ingredients are incorporated. If its a little wet its ok to add more flour, the thickness of your sourdough starter will affect how much flour to put in.
5.) Add your zucchini and blend well.
6.) Add chocolate chips if you have them and blend in. This recipe is great without them but chocolate chips make everything that much better!
7.) Bake muffins at 400 degrees for 22 minutes, mini loaves for 33 minutes and full size loaves at 45 minutes. Check to see if they are done with a toothpick. If it comes out clean your good to go. Happy eating and don't forget the tea, we might suggest some Peppermint Patty with this.
Living Healthy with Tea
Welcome to our Family Tea Farm!
Howdy from our farm to your home! It is said that the, "farm is the nursery of the family," and that "the family is the nursery of the nation." We hope you enjoy your visit to our blog as we share with you the happenings on our little "nursery". Thank you for following us on our journey and watching us GROW! Read more about our farm HERE.
Follow us on Instagram!