HARP: A Blog
Pawpaw Mocktail
Posted by Erica Vinskie on
During early fall in Appalachia, nature offers a much tastier treat than the pumpkin. The pawpaw is a wild fruit related to papaya and tasting similar to a banana. Difficult to cultivate and elusive in the wild, this mocktail will allow you to enjoy the tropical pawpaw flavor without having to find one. RECIPE 1.5 oz Chamomile Elixir 1.5 oz Banana Puree (or 100% banana juice) 1 oz Pawpaw Fermented Vinegar 6 oz Sparkling Water (I used pear flavored, and it was pear-fect!) Garnish with rosemary and orange twist
Chamomile & Coconut Gluten-Free Tea Cakes
Posted by Erica Vinskie on
These Chamomile & Coconut Tea Cakes offer a sweet taste of summer you can enjoy any time of year.
Magnolia Macaroons Dipped in Dark Chocolate
Posted by Erica Vinskie on
What to do with all those magnolia petals lying on the ground? Make macaroons! These Magnolia Macaroons take the classic coconut macaroon to the next level by adding the natural ginger flavor of magnolia blossom.
Wild Spring Greens Pesto
Posted by Erica Vinskie on
Using edible "weeds" you likely have growing in your backyard, you can bring spring into your kitchen with this garlic mustard pesto.
Blue Violet & Almond Tea Cake
Posted by Erica Vinskie on
This Blue Violet & Almond Tea Cake features the wild Common Blue Violet. It's naturally gluten-free and easy to make for Easter, Passover, Mother's Day Brunch or a Springtime Tea.