Hell has officially frozen over.

I think this is my first ever mocktail because…tequila. Just saying the word MOCKTAIL makes me feel sort of frowny.  And what is the difference between a mocktail and iced hibiscus tea with sparkly water & lime? Maybe just that you didn’t put liquor in it when you wanted to. Then after I already drank my refreshing hibiscus and lime mocktails (2) I saw a recipe for adding fresh ginger to it! Can’t wait to try that.

I’ll be at the Charlotte Regional Farmers Market tomorrow with some actual new things! A few radishes, turmeric leaves, hibiscus roselles for tea and sweet potatoes! Baby ginger, sweet peppers & jalepenos, 3 kinds of eggplant, garlic, potatoes: German Butterball, Peppermint, Huckleberry Gold, Carola bakers;  cipollini, red & yellow onions; wheat berries.

I’ll have our grass fed, grass finished Angus beef in these cuts: Ribeyes, NY strips, filets, sirloins, skirt,  ground beef, stew beef, philly steak, cube steak, oso bucco  short ribs, brisket, soup bones, liver, sirloin tip roasts, eye of round and bologna, pastrami, corned beef, hot dogs made from 100% grass fed beef without any nitrates/nitrites.

Specials: Soup bones – BOGO 50% and ground beef –   Buy 5 pounds, get 1 pound free!

Hibiscus. I picked 4 gallons of roselles this week alone. That’s insane! I’ll bring a gallon of fresh roselles tomorrow. Just slice off the bottom stem end and pop out the seed pod. For a quart of iced hibiscus tea, use about 10-15 fresh roselles in a pint of water, boil for 3 or so minutes then let steep 15 minutes or longer. Strain, add another pint of cold water and chill. I mixed mine with Gerolsteiner sparkly mineral water, lime juice and sugar. It has a tart/tangy fruit punch flavor. So pretty!

In fact, typing “hibiscus tea” in the search bar on Pinterest opens up a whole new world of hibiscus possibilities.  Modern Mai Tai with Hibiscus and Thyme? Whaaaaat.

Turmeric leaves. For cooking fish! OMG. I told Shane, I’m ruined for fish now. Wendy gave me this recipe. It uses fresh ginger, lime, garlic. BATHE the fish in the sauce, wrap in a turmeric leaf and steam for 10 minutes. The leaf actually held the fish in the sauce and it was out of this world. Used flounder from Rodney (Lucky Fish Seafood, beside me). The leaf gives the fish a mild herbal flavor. Wow.



In the deep end!!

See you guys tomorrow!