No summer Friday on the farm is complete with homemade pies and fresh-squeezed juices. While we would love to have each and every one of you to our farm for a slice of pie in Tata’s garden, social distancing has forced us to get creative for our summer picnics. Team Tata wanted to ensure that you had all the tools you needed for a taste of Vermont, from wherever you are. Below are two of our favorite summer recipes straight from our local vendors.
JUEL Modern Apothecary: Rose Rhubarb Spritzer
JUEL Modern Apothecary and Smoothies started as a juice camper that has now expanded to a storefront and herbal apothecary. Co-founders Elena Taylor and Julie Sumanis are both native to the Upper Valley, and they create bottled juices, smoothies to order, along with a selection of baked goods, and healthy meals.
Here’s how to get this incredible spritzer right at home:
FOR THE SYRUP YOU WILL NEED: 2 cups Fresh rhubarb stalks (chopped red parts) 1 cup Fresh Rugosa petals (firmly packed) 1 cup Sweetener (sugar or sucanat breaks the rhubarb down quickly but maple and honey may also be used) 1 cup water
In a saucepan, combine water, the chopped rhubarb and sweetener of your choice and bring to a boil. Reduce heat to low and simmer for about 10 minutes. Remove from heat and stir in the rose petals. Let the mixture sit for about an hour or until it cools. Strain through a fine mesh strainer. The liquid should be nice and pink.
FOR THE SPRITZER YOU WILL NEED: 1⁄2 oz Rhubarb Rose syrup 1⁄2 oz fresh lemon and lime juice Sparkling water 16 oz jar Ice
Fill a 16 oz jar with ice. Add the syrup and fresh citrus juice and top off with the sparkling water. If you like a sweeter beverage, feel free to add more syrup. Give it a stir, sip and enjoy!
Hen of the Wood: Laura’s Strawberry Rhubarb Pie
Hen of the Woods serves seasonal American food and celebrates the farms of Vermont. They work to support local growers that practice environmentally sound agriculture, and showcase vibrant foods of the seasons on their ever evolving menu.
Laura, the pastry chef, created this absolutely incredible Strawberry Rhubarb Pie with an Orange Oatmeal Crumble Topping, check out the recipe to make it yourself! Don’t forget to pair it with our Limited Edition Body Oil, the citrus’ pair perfectly!
1 Unbaked Pie Shell (Bought or homemade, though it must be frozen)
¾ C Oats (not quick cooking)
1/3 C All Purpose Flour
½ C Light Brown Sugar
1 tsp Salt
2 oranges Zested
6 TBS Butter (unsalted)
5 ½ C Strawberries, Sliced about ½ an Inch thick
1 ½ C Rhubarb sliced ¼ of an inch thick
2 Lemons Zested
½ tsp Vanilla Extract
1 tsp Salt
1 1/3 C Sugar
5 TBS Cornstarch
Pre Heat your oven to 350° and place a sheet pan on the bottom rack.
Make the Crumble: In a bowl, combine oats, flour, sugar, salt, and zest. Mix it together making sure there are no clumps of zest or sugar. Add your butter and mix it with your fingers, pinching any large pieces till a crumb has formed. Set Aside.
Make the Filling: In a large bowl, combine sugar and cornstarch, whisk to combine. Add the Strawberries, Rhubarb, Zest, Vanilla, and Salt. With your hands, gently toss the filling together. Immediately transfer the berry mixture from the bowl to the pie crust. Sprinkle the crumb topping all over the filling. There shouldn’t be any uncovered spots.
Bake the Pie: Place the pie on the preheated sheet pan in the oven and bake for 40 min to 1 hour. The filling should be very bubbly. (It may boil over a little, but that’s part of the charm of a beautiful fruit pie.) Remove from the oven, and let cool to room temperature before enjoying!