Thanks to Fillmore Container, I did several demos at the PA Farm Show
last week 2 weeks ago (Sorry! My cookbook photo shoot days were 18 hour days, and this baby just didn’t get posted!) and I brought a few samples along. I wasn’t sure who exactly would be in the audience. Would I be chatting with 10th-generation, farm-dwelling fermenters? Health-seekers? The never-heard-of-it crowd? Families? Phickle readers? Turns out, there was a little of everything and it was wonderful! I’ll have more about the Farm Show later, but for now, I wanted to share one of the recipes I made to share with folks there. I wanted to have a mix of both non-traditional and more standard flavor options for each demo, so for kombucha, I chose an old standard, raspberry ginger, and something a bit more fun, carrot spice.
The carrot version included a mix of whole spices that I like to include (in powdered form) in a wannabe Morrocan carrot salad that I love to make in warmer months, but honestly, this kombucha is better than that salad.
I served both booches room temp (it was just easier) and while the raspberry option would have benefited from some fridge time, the carrot was lovely as can be at Farm Show temp. I poured every drop of it at the show, so my first order of business upon returning home was making this again so my husband, booch fiend #1 in our house, could enjoy it.
I hope you dig it as much as we do!