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Winter Wellness Series: 2. Fire Cider


Wednesday, October 26th, 5pm – 6.30pm

Fire Cider, which is both a food and a medicine, is a delicious mix of sweet, sour and spicy. It can be used on salad dressings, greens, veggies, or marinades etc. Taken straight or in some hot water Fire Cider supports the immune system through the change of seasons and the winter, and can stave off a cold, a fever or a sore throat. It’s what Hippocrates called an oxymel – apple cider vinegar with honey. Adding pungent herbs makes this oxymel a wonderful immune, digestive and heart tonic and a really tasty addition to your daily salads and veg. 

In this workshop you will learn about the medicinal and healing properties of the herbs which are often used in Fire Cider. You will create your own jar of Fire Cider according to your individual taste preferences and health concerns. You will take this jar home and then hopefully experiment with making many more Fire Ciders with your own combinations and experimentations of herbs, berries and plants.

Deep Dive Herbs For Fire Cider: Garlic, Ginger, Cayenne, Horseradish, Turmeric, Golden Rod, Honey

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Winter Wellness Series – 3 workshops

A series of three workshops on herbs and herbal medicine making, focusing on herbs which support the immune system. The workshops can be taken as individual classes or as a complete series (discount for the complete series!)

The aim of the series is to keep you and your family healthy through the winter. You will learn how to make herbal vinegars, tinctures, syrups and cordials using herbs from your kitchen, the garden and the wild (or occasionally bought). In each workshop we will do a deep dive into 5 to 7 herbs and discuss how these herbs can support your immune system and also your digestive, nervous, cardio-vascular systems and more. 

In each class you will take home a herbal tonic that you will make.

Additional information

Date and time

1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens