We had a lovely time last week at Robyn Jasko and Jennifer Biggs’ signing and reception for their book, Homesweet Homegrown: How to Grow, Make, and Store Food No Matter Where You Live. Robyn served up some awesome beet sangria, along with heirloom cocktails made from herbs and produce from my home garden, as well as lovely heirloom vegetables provided by Paper Crane Farm, preserves from Ashley English of Small Measure, and hearth bread from Smoke Signals Baking.
Here’s a recipe for one of the delights of the evening:
Lemon Cucumber Rosemary Fizz
2 lemon cucumbers
1/4 cup of rosemary simple syrup
2 cups of Ice
Rosemary sprig for garnish
Put ice and cucumbers in a large pitcher, and muddle with a wooden spoon. Add vodka, seltzer, then stir in simple syrup. Serve them up and add a sprig of rosemary for nice.
Rosemary Simple Syrup
1 cup of fresh rosemary sprigs
2 cup of sugar
2 cups of water
Heat up rosemary and water in a saucepan until it boils. Add sugar and stir until it dissolves. Lower heat and simmer for 5 minutes, before turning off the heat. Let syrup cool and then strain into a glass jar. You can use this right away, or keep it in the fridge in a glass jar for up to a month.
Thanks Robyn, Paul, Jennifer and Joe! We had such a great time, and congratulations on your tour! You can keep up with Robyn at her blog, GrowIndie.