Welcome to the first of our weekly series in Tisane (ti-zan) Tea Tuesday! Every week we hope you will stop by as we feature one of our herbal teas and some great, whole food, tea time recipes from our farm kitchen, other homesteads around the country and whole food kitchens.
According to Wikipedia a tisane is an: "Herbal tea, or, more properly, tisane, is any beverage made from the infusion or decoction of herbs, spices, or other plant material in hot water, and usually does not contain caffeine."
Many of our teas are made from herbs that are either grown on our farm, sourced from other local farms in Oregon or purchased from bulk herb suppliers that provide the best quality organic products.
Most tea drinkers know tea as that which is made from the leaves of the camellia sinensis plant. This is where black, green, yellow, white and oolong teas are made from. These plants take many, many years to grow and only the top few leaves of the plant are used. We look forward to featuring these locally grown tisane (herbal) teas.
Feature Tisane Tea of the Week
This week we are excited to share one of the first teas which we featured Oregon grown ingredients in. Our Willamette Berry Pie Tea is made with a base of green rooibos which is actually not tea but from a plant that has needle like leaves. Green roobios (roy-boss) is from the same plant as the more familiar red rooibos. The only difference is that the green is not fermented like the red and so it has a different chemical make up. Rooibos tea does not contain any caffiene and is low in tannins making it a great alternative to those concerned wtih their coffee, black or green teas.
The green rooibos is paired with some amazing smelling, and tasting herbs! Cardamom, cinnamon and vanilla give this tea its over powering pie like smell and flavor. They warm up the insides and make one feel all cozy. A great tea for the cold fall and winter months. Rose petals add an elegant touch and a very light floral fruity flavor. Orange peel adds a nice citrus touch that brings out the other more subtle flavors.
Last but not least, the Oregon grown haskap berries. A haskap berry is like an elongated blueberry but is a bit more tart and they are an early season berry. This cold weather, hearty berry was brought from Japan to Oregon by Dr. Maxine Thompson of Oregon State University. She has worked a great many years to cultivate these lovely high antioxidant fruits in Oregon. Read more about Dr. Thompson's Haskap Berries here.
Our Willamette Berry Pie Tea is served perfect by itself or with a touch of natural sweetner, we prefer a good local honey. A touch of raw milk would also give this sort of a vanilla ice cream on pie touch! Grab your cuppa Willamette Berry Pie tea here in our Farm Store.
Five Tasty Tea Time Recipes
Its time to pull those lovely summer berries out of the freezer and make this excellent dish!
Haskap berries, blackberry and now raspberry, this weeks tea is sure to be berry delicious! The sweetness of summer right in our freezers. Not only does this look super yummy but it can be made with what ever berries you might have around or access to.
This recipe is aslo GAPS diet friendly for those who follow that. This one will send spring right into our kitchens, once again making use of the loviness that is stored in the homestead freezer. Paired with processed suger free rhubarb jam.
These look super yummy! Einkorn is an ancient grain that many have had an easier time digesting and add that to a fermented sourdough and digestion is improved even more. Plus the unique twist to these cinnamon treats is just beautiful!
Do you have a favorite, whole food, tea time treat? We would love to check it out. Please send us the link via email.
Thanks for joining us down on the farm, see you at tea time next week!
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.
Its officially summer and its starting to get mighty warm in the Pacific Northwest. It makes for happy plants but also thirsty and dehydrated gardeners as well as children. What to do? We thought we would share our favorite down on the farm recipe for a nutritious hydrating and flavorful cold drink that is sure to be a crowd pleaser.
The recipe we are sharing today is made with our Bloom'n Hibiscus Tea Blend which features the lovely and brilliant colored hibiscus flower. Most people will recognize this lovely flower as a Hawaiian flower and actually the yellow hibiscus is the state of Hawaii's flower. It has a bright petals usually five in number with a long protruding pistil typical of the tropical flower we all tend to think of. They come in many different colors but our tea today features the bright red variety.
The tropical flower this tea is based off of will make you think of the tropics when you drink it as the lemon balm and lemon grass compliment the fruitless of this flower with a citrus twist. Blackberry and Raspberry leaves give it some heartiness which is reminiscent of a light green tea and add a nutritious punch. Some have likened the taste of this hibiscus tea to 'Kool-aid' but better and I have yet to meet anyone who didn't like this tea - be they a tea drinker or not.
According to online sources hibiscus boosts the immune system, helps prevent cold and flu, assists in weight loss, helps to quench thirst, aids in blood pressure management, assists in reducing anxiety and depression, helps to lower levels of bad LDL, protects the liver against infections, assists with relief from cramps and menstrual symptoms as well as slowing down the growth of cancer.
Needless to say if you are looking for cool and refreshing and a crowd pleaser for young or old this is the drink to try!! Without further ado we will move on to the tutorial.
Bloom'n Hibiscus Cooler Recipe
What you will need:
1 1/2 gal. canning jar or glass equivalent
2 large tea filters (found at most grocery stores near the coffee filters)
1/2 oz Bloom'n Hibiscus Loose Leaf Tea (small bag from our farm store)
1/2 gallon filtered water
1 lid for canning jar
1/3 cup local raw honey (optional)
1/4 cup organic unbleached sugar (optional)
Lemon slices (optional)
Once you have your materials gathered together take the 1/2 oz of Bloom'n Hibiscus tea and place it inside each of the tea filters, putting half a bag of tea in one filter and the other half in the second filter.
Next fill your half gallon jar with clean filtered water (tap water will work but may give an off flavor). We love our Berky for filtering gunk out of water as well as fluoride.
Slide your tea bags in the jar hanging the lip of them over the edge of the jar so that the tea leaves cannot get out of the bag. Screw the lid on your jar so that it holds the tea bags in place.
Place your tea in a sunny spot outside, we tried ours in the entrance to the greenhouse... but the sun moved so we decided to move the tea....
It loved brewing on the front porch as much as we love the sun on the front porch too... this day we skipped the tea bags and dumped our blend right in the jar using a metal strainer to separate when finished. When your tea has brewed to the strength you prefer (for us about 4-6 hours depending on the sun) discard the tea filters and/or strain. Pour over ice for a refreshing drink. Though if you would like to make your tea up as we do it down on the farm we add about 1/3 of a cup of raw local honey and blend using a stick blender. We pour over ice and if we are getting really fancy with it we dip the rim of our cup in some liquid (water or lemon juice) and then dip the rim in some organic raw sugar for some sparkle. Add a slice of lemon to your cup and you have a very affordable summer time treat!
Thanks for visiting us down on the farm and if you really want to make this an affordable drink make sure to check out our larger size economy bags of tea for more tea and less on your pocket book in our farm store. See you next time!
The other day, it was a particularly warm day, we were inspired by one of our customers to make a cold version of our Peppermint Patty Tea. Until now it was most popular as a hot winter time tea because of the peppermint bringing thoughts of Christmas trees and candy canes. When our customer mentioned they drink it iced it put this winter tea into a new perspective. We decided to give it a try and the results were delicious! We hope you will agree.
BLENDED PEPEERMINT PATTY LATTE
1/4 cup Loose Leaf Peppermint Patty Tea
2 cups filtered water
2 cups ice
1/2 cup of milk (we used kefir for a probiotic kick!)
4-5 TBL raw honey (We love our local raw honey from Bee Line Honey Co.)
Add your 2 cups of filtered water to your tea kettle or pot and bring to a boil. Place your Loose Leaf Peppermint Patty Tea in a French Press (or use other steeping device) and add boiling water. Let steep for about 5-7 minutes. Once your tea has steeped strain into a blender (Vitamix or Blendtec works best). Add remaining ingredients starting with ice (it will help cool the tea down for blending) and blend until ice is chipped to your liking. Serve in a pretty glass, top with some cocoa nibs and fresh mint. Sip and enjoy!
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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.
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