Amarena Beach Bum

Peak summer is the perfect time for a tropical cocktail. We're playing off of a classic Beach Bum using our very own Jansal Valley Organic Margarita Mix in place of lime juice and elevating it with the more grown-up Amarena cherries. Cheers!

 
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Amarena Beach Bum

 

ingredients


2 oz Vodka

4 oz Jansal Valley Margarita Mix

1 oz Amarena Cherry Syrup

Sparkling Water / as needed

Ice / as needed

Wainer Family Farm Apple Mint

 

method


In a Collins class, stir together the vodka, margarita mix, and cherry syrup. Fill the glass with ice, and top off with sparkling water. Garnish with Wainer Family Farm apple mint, and serve.

 
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Feast in the Wild

We absolutely love being a part of our local Buttonwood Park Zoo's annual Feast in the Wild. Each year it is a summer evening featuring signature dishes from local culinary talents, silent auctions, raffles, and of course-animal encounters. 

Whether you enjoy these dishes at the feast or are inspired to create them yourselves, we are excited to share the recipes we have prepared for this year. 

 
Mango Corn Bruschette_Feast in the Wild 2018.jpg
 

Mango & Corn Bruschetta

 

ingredients


1 medium Baguette

1 ear Corn

1 large Tomato / diced

1 jar Southcoast Farms Mango Salsa

1 clove Garlic / finely minced

1 bunch Cilantro / minced / some leaves reserved for garnish

Salt & Pepper / to taste

 

method


Preheat oven to 350°F.

Place corn into the oven, husk on, and bake for 20 minutes. Remove from the oven and allow to cool.

Cut baguette into bite sized pieces, then bake in the oven for 6-10 minutes.

While the bread is cooking, remove the husk from the corn and carefully remove the corn using a sharp knife.

In a medium sized mixing bowl, combine the corn, diced tomato, mango salsa, minced cilantro, salt, and pepper.

Top each piece of bread with a spoonful of the mango-corn mixture and garnish with a cilantro leaf.

 
Bloody Mary Gazpacho_Feast in the Wild 2018.jpg
 

Bloody Mary Gazpacho

 

ingredients


1 bottle Jansal Valley Organic Heirloom Tomato Bloody Mary Mix

1 English Cucumber

1 clove Garlic

1 T Olive Oil

½ Red Onion

3 leaves Italian Basil

Salt & Pepper / to taste

 

method


In a blender, combine all ingredients and season with salt and pepper as needed. Serve chilled with additional diced tomatoes, cucumber, red onion, and olive oil as a garnish.

 
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Boozy Iced Green Tea with Lemon Verbena

Boozy Iced Green Tea with Lemon Verbena.JPEG
 

One of the most pungent herbs we grow at the Wainer Family Farm is lemon verbena. This woody shrub produces leaves rich in essential oil, which are strongest when the plant is flowering. When bruised, they release a robust lemony fragrance and sweet, fruity flavor that is the most potent of all lemon-scented herbs.

Here we've paired lemon verbena's exquisite qualities in a refreshing cocktail with green tea for the perfect pick-me-up after a long week. Cheers!

 

Boozy Iced Green Tea with Lemon Verbena

 

ingredients


4 bags Green Tea

3 C Boiling Water

¼ C Granulated Sugar

6-8 Lemon Verbena leaves / torn

1 C Gin or Vodka

Ice / as needed

Sprigs of Lemon Verbena / as garnish

 

method


In a heat-safe container, combine the tea bags, sugar, lemon verbena, and boiling water. Stir, just until the sugar has dissolved, and set aside to cool completely. Remove the tea bags after five minutes.  Once cool, transfer to a pitcher filled with ice, and stir in the gin or vodka. To serve, fill glasses with ice, and top with a slice of lemon. Pour the green tea over the lemon and ice, and garnish with a sprig of lemon verbena.

 
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