Fermented Lemon Peel Syrup

Fermented lemon peel syrup is a serendipitous find. It is made from the leftover peel from juicing the lemons used to make homemade organic fermented lemonade.

Lemon peel syrup
Lemon peel syrup, a happy byproduct of homemade lemonade

When I make lemonade, there are a lot of lemon peels left over. Depending on the size of the lemons and the amount of lemonade I am making, I can use between 5 and 10 lemons. That’s a lot of peel. Since I am a strong believer in reduce-reuse-recycle, I like to find uses for things rather than throw them away.

Through sheer experimentation, I discovered that lemon peel can be made into both lemon peel syrup and lemon peel candy. Nothing more than the peel and a good quality light organic sugar are required. When placed in a covered container together and allowed to just sit, the sugar turns into a liquid.

Fresh made organic whey
Fresh made organic whey used for fermentation

I just got a gallon of whey. I was able to purchase it directly from the Sohha Savory Yogurt Company in Brooklyn, New York. Whey is what allows the lemonade to ferment creating tons of healthy probiotic bacteria. Since I like everything I eat to have beneficial qualities, I decided to add some whey to my sugar and lemon peel combo.

When the syrup forms and can be poured out of the container the lemon peels are in, I will have not only a lemon peel treat but a probiotic lemon syrup. I already am using a small quantity of sweetener for lemonade. The other possibilities of what I can use this special syrup for are yet to be discovered.

Homemade fermented organic lemonade
Homemade fermented organic lemonade made using whey

This post is dedicated to Julia Geha and George Geha who lovingly sent me a package of their home-grown organic lemons. Not only are they the largest and juiciest lemons but the also have great peels. Julia wanted to know what I did with the peels and the syrup that I make from them. I put some syrup in the next batch of lemonade. They live on forever! Julia and George own PeaceLoveBeanie. Please vote for them before March 17th to win a grant from FedEx. The company is socially oriented and does wonderful things. They are the official beanie for I Declare World Peace.

This blog post details information discussed by Alison D. Gilbert, Healthy Living Consultant, on A.M. News on Renegade 101.3 FM. If you wish to share it, please give credit where credit is due. Photography is by the author unless otherwise indicated by scanning your mouse over the image. Thank you.

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Homemade Organic Fermented Lemonade

Homemade organic fermented lemonade is probably one of our most favorite drinks. It is filled with probiotics for healthy gut bacteria. It tastes tart and sweet at the same time. It is so thirst quenching but so delicious that you want to just keep drinking it. This recipe has few ingredients. It is not difficult to make. It just takes some muscle and patience.

organic lemons
Homegrown organic lemons, a gift from Julia Geha in Arizona

I like to do as much of the work by hand because it is good exercise for my arms. The hardest exercise is squeezing the lemons. There are a variety of squeezers you can buy. Some make it easier to get the juice out of the lemon. Others are more comfortable to use. It can depend on the size of the lemon.

Essential Tools
Essential Tools-Citrus Juice Squeezers

I have tailored the amount of the ingredients to the container size, one that holds 14 cups of liquid (slightly less than a gallon. Let’s go through the recipe starting with the ingredients:
11 cups of filtered water
2 cups of lemon juice (the organic lemons I used had so much juice I only needed 3 1/2 lemons. It usually requires many more lemons)
1 to 1 1/2 cups light organic sugar or demerara golden sugar
1 cup fresh whey* (not powdered)
About 3 TBSP fermented lemon peel syrup (to taste)

* I usually make my own whey from draining yogurt. But I wanted to have a large amount. The lovely people who own Sohha Savory Yogurt were able to spare a gallon of fresh, pure whey. The price was reasonable so I stocked up.

Continuing with the recipe, fill the glass container with the liquid ingredients. Start with the water and add the whey. Put that aside and squeeze the lemons until you have the desired amount of juice. Pulp can be left in the liquid but be sure to remove the pits. Put aside the lemon peel for making lemon syrup.

Mix the liquid ingredients with a wooden spoon and then add the sugar. Mix again. Add the lemon syrup to taste. Cover the jar and leave at room temperature for 2 to 3 days. Then refrigerate and enjoy.

Homemade Organic Fermented Lemonade
Homemade Organic Fermented Lemonade

Here’s a recipe card to cut out and keep:

Homemade Organic Fermented Lemonade
Homemade Organic Fermented Lemonade

Recipe adapted from The Nourishing Traditions Cookbook. Photos by the author, Alison D. Gilbert

This blog post details information discussed by Alison D. Gilbert, Healthy Living Consultant, on A.M. News on Renegade 101.3 FM. If you wish to share it, please give credit where credit is due. Photography is by the author unless otherwise indicated by scanning your mouse over the image. Thank you.

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Fermenting Essentials: Ingredients and Utensils

INGREDIENTS

Since I have officially become a fermenter, my shopping list has changed to include what I call my ‘fermenting essentials’. That’s not to say that my list was ever a ‘white bread and 2% cow’s milk’, Standard American Diet list. But now my fermenting essentials are regulars on my shopping list. Anyone who is unfamiliar with fermented food and beverages might find my essential ingredients list unusual.

For both beginners and seasoned fermenters who want to get another perspective on what I consider fermenting essentials, here is my ‘fermenting’ list that always seems to have the following:
• organic ginger root
• lemons
• whole milk, organic yogurt
• some kind of organic sweetener if I have run low (either granulated, liquid or solid)

I use the ginger for making the most outrageously delicious homemade ginger ale. The process requires a ‘ginger bug’. A concoction made from grated ginger, sugar and water. It is supposed to be fed daily (I forget all the time). It ferments and is a ginger ale ‘essential’ starter. A ‘ginger wort’ is also necessary in the ginger ale making process. That requires more ginger. So I like to keep an ample supply on hand.

Fresh squeezed lemon juice is also indispensable for so many of the fermented recipes I make. Ginger ale requires it, lacto-fermented cranberry relish needs it and so does lacto-fermented lemonade.

The whole milk, organic yogurt is used to make whey for the lacto-fermented recipes. I usually keep a sizable amount of sugar varieties. But if I run low on one of them, it goes on the list too. So there you have it, my main fermenting essential ingredients.

‘But wait a minute’, you may be thinking.’I just read a lot of ingredients that might also require special utensils’. You are absolutely right. So my list of essential utensils follows.

UTENSILS

I would like to mention the utensils that have become indispensable, too:
• a metal ginger grater
• two kinds of lemon juice ‘squeezers’
• round metal strainers of various sizes
• cheesecloth or a gallon size paint strainer
• plastic measuring spoons (keep metal away from fermenting agents such as SCOBY and kefir crystals)
• an array of measuring cups (buy American like Pyrex or Anchor Hocking to make sure there is no lead in the glass)
• wooden spoons
• large rubber mixing spoons
• a liquid thermometer
• a water purefier
• a blender
• various sizes of pots and pans
• round glass containers like cookie jars with lids (buy American made to guarantee that there is no lead in the glass)
• round glass dispensers with spigots (same here)
• a sharp knife
• glass mixing bowls of various sizes
• plenty of glass storage jars of various sizes (I like ‘Fido’ jars. Fido is both a style and a brand name.)

I am not going to go into any detail about sweeteners now because that requires it own blog post. I use between 4 types of granulated sugar, two or three liquids and about three or four solids. I want to leave plenty of time and room to discuss them in a way that will be most helpful and thorough.

This list of utensils may seem overwhelming at first. Much of it you will probably already own. What you don’t have, fill in as you can. Fermenting is meant to be fun, relaxing and satisfying. So don’t get stressed out about what you don’t have. You can most likely improvise until you do. There are also many discount stores and online sources for these items. So you can enjoy this without breaking the bank. In fact, the benefits far outweigh the effort.

In future posts, I will discuss fermenting processes, recipes and other details of this wonderful ‘whey’ of life.

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Is Fermentation A Hobby Or A ‘Whey’ Of Life?

fermentation
My food and beverage fermentation storage cabinet.
    Fermentation of foods and beverages may seem to have started out as a hobby for me. But as I have continued, I have been discovering otherwise. I am learning more and more about these historically documented traditions that add valuable nutrients to food. In fact, before refrigeration and food additive preservation, fermentation was one of the essential, natural means of preserving food. The beauty of fermentation was that it accomplished two valuable results, food preservation, its primary goal, and nutritional enhancement, the natural bi-product of this process. The more I learn, the more food I want to ferment to add to the nutritional value.

Today, we live in a world of food preservation technology that has made fermentation unnecessary. Food is prepared and processed with ‘food preservatives’, chemicals that only increase shelf life. Fermentation is no longer needed. Or so it may seem. Ironically, the removal of natural fermentation and the addition of synthetic chemicals is leaving us nutritionally bankrupt. This has resulted in serious health issues for many adults and children.

Buying prepared foods that are natural and nutritious can become very expensive. I am exploring alternatives so I can eat healthfully and economically. I’ve begun to go back-to-basics. I’m giving fermenting beverages and foods a whole-hearted try. It is clear to me that this can be a good means of improving and maintaining good health. What I did not realize was that this nutrient dense solution can take a good deal of time. What might have seemed like a hobby initially, has become a ‘whey’ of life for me.

whey
Making whey from yogurt strained through cheese cloth

Over the last six months or so, I have learned numerous techniques of fermentation. They include using a SCOBY (symbiotic cultures of bacteria and yeast) to make fermented teas, called Kombucha and Jun; using kefir grains or crystals to ferment milk and water; adding whey (a cheese making bi-product) to make lacto-fermented foods and beverages; using a ‘ginger bug’ (a fermented syrup of ginger, sugar and water) to make delicious, nutritious, homemade sodas; and one of our all time favorites, making lacto-fermented (whey again) lemonade. In fact, I make my own whey from yogurt and milk kefir by simply separating the ‘curds’ and ‘whey’ with cheesecloth or a paint strainer. It is easy but adds more time to the process of preparing nutrient rich food.

Eating this way increases good ‘gut’ bacteria. A new field of science called the human microbiome has revealed that the human body is only 20% human cells and 80% bacteria. This sheds a totally different light on how we need to look at improving and maintaining health. Our bodies thrive on good bacteria and need ‘probiotic’ foods and beverages to continually supply us with an abundance of it. Processed foods with food additives are, at the very least, dead. At their worst, they rob the body of any healthy bacteria it may have had. This means that eating processed food makes the body vulnerable. It creates a ripe environment for illness.

Be on guard when you shop for food. Read ingredients. If there are more than a few ingredients, don’t buy a packaged product. One of the worst food additives is high fructose corn syrup. Avoid it like the plague. Learn to make probiotic rich foods and beverages. It could save your life.

kombucha
‘Ali’s Kombucha Kitchen’, the facebook page

As much as I can, I’m going back to how food and beverages were prepared before industrial food preservation. This means creating a healthy ‘whey’ of life supported by the latest scientific research, the human microbiome. We are seeing through the microbiome that when it comes to food, nature’s way is most likely best. I believe that only by going back in time to natural, probiotic enhancing food preparation methods, can we go forward with health.

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Farm. Food. Hello Kitty.

HELLO KITTY GO GREEN ORGANIC FARM HONG KONG

Hello Kitty and her new role: a farmer. But not just any kind of farmer, an organic farmer. Source: modernfarmer.com

Hello Kitty is one of the most popular brands for young people and the young at heart around the globe. It is a great way to introduce organic farming. Their motto and story title are, ‘Farm. Food. Hello Kitty. See on Scoop.it The Food rEvolution

Click on this sentence to read the complete article from Modern Farmer, Farm. Food. Hello Kitty, written By Panicha Imsomboon.

Hello Kitty Go Green Organic Farm
Hello Kitty Go Green Organic Farm’s features and activities

Here are some photos and text from the accompanying article, “Hello Kitty Hui organic carbon Farm Go Green Organic Farm. Into the pastoral experience green living organic carbon reduction. In recent years, green living tide sweeping the world, want to enjoy carbon reduction, they were green organic life are numerous. Your favorite green “organic Hui” has provided you with a good opportunity. Hui is an advocate of organic green, organic, carbon and grow organic crops based organization, with a total area of ​​about 50,000 square feet. Aim through organic farming, training and related activities, so participants can experience communion and harmony of nature, relaxing life.”

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Flavored Water Kefir: A Versatile Fermented Beverage

A kombucha SCOBY
A kombucha SCOBY

When I first fell in love with making my own fermented beverages, flavored water kefir was not a priority on my list. Experimenting with flavors of Kombucha was at the top. I had a natural affinity for kombucha. It fascinated me. The whole process of fermentation was something I had not experienced before in all my years of health food preparation. I was thrilled to enter the world of fermentation. A door had opened to me inviting me into a whole new way of preparing and preserving food and beverages.

Each time, I experimented with new kombucha flavors, I had great success. I make very cherry, which is heavenly since I am a cherry flavor lover. I also make chocolate which drives all the chocolate lovers wild. I seem to encounter no impediments to making great kombucha. I continue to experiment with different flavors and still love everything about it.

Very Cherry Kombucha
Very Cherry Kombucha

I guess I should step back for a moment to provide some insight into this amazing technology. There are numerous tools or techniques for fermentation and preservation. So far, I have tried about seven of them. Salting is one that I imagine everyone is familiar with. Dehydrating and smoking are two others that have long histories but not too old that many people know about them as well. But then there are the fermentation techniques that have histories indigenous to many ancient cultures. Fermentation is so old that it is believed to pre-date man!

The SCOBY is the essential fermenting agent. SCOBY stands for, symbiotic colony (or community) of bacterial and yeast. When I first heard of SCOBY I was told it was a mushroom. It is not. There are many kind of SCOBY. Kombucha is most commonly linked to the term SCOBY. But kefir grains are SCOBY, too.

Water kefir grains
Water kefir grains

There is also a SCOBY for making JUN which is considered the ‘champagne of kombucha’. It is indistinguishable in appearance from a regular Kombucha SCOBY. But the ingredients needed to create this beverages are not the same as regular Kombucha. Green tea is used instead of black. Honey is required instead of sugar. We’ll talk more about this delicate and delicious drink at a future date.

Now that you have a general introduction to the SCOBY world, some explanatory definitions and an overview of beverage fermentation, we can discuss kefir, water kefir and flavored water kefir. The Kefir SCOBY is in the form of grains or crystals. They are actually very pretty to look at. They are much less intimidating than a Kombucha SCOBY. There are two kinds of grains. One is for kefir water. The other is for kefir milk. We will only focus the water kefir grains and flavored water kefir.

my pearlescent mystery SCOBY
my pearlescent mystery SCOBY

It took me some time to cozy up to water kefir. It just didn’t excite me the way Kombucha, natural sodas and lacto-fermented lemonade did. As a result the water kefir I had brewing just sat in the jar unattended. Then something happened. A Kombucha looking SCOBY formed on top. Underneath it was a membrane like a baby SCOBY forming and a brown bulging sack. I decided to explore. I separated everything. I opened the sack. To my surprise and delight, it was filled with grains. I wasn’t quite sure what to do. I suppose I could have started a new batch using these grains. I saved the SCOBY for a while planning to show it to Matt. But I thought the whole thing was a result of cross-contamination from Kombucha bacteria. The two jars were closer together than I now know to keep them, at least four feet apart. Lastly, the liquid had turned sour. I got discouraged with the whole mystery and threw it everything out, the SCOBY, the sack with new grains, the membrane and the liquid.

water kefir sack
water kefir sack

But I like a challenge and I don’t like when I cannot master something. Between those two aspects of personality and persistence at work, I knew that learning to make kefir water was going to be my next endeavor. So I started from scratch, I got some new water kefir grains from my friend and fermentation mentor, Matt Fallon. At his suggestion, I even got a painter’s mesh strainer bag. This would keep my new babies contained while still being submerged in the liquid.

I arranged my new set up and even added some adornment to my most elegant dispenser. I filled the jar with bottled water (about a gallon and a half) and organic sugar (about a scoop per gallon). I submerged the grains contained within the mesh strainer’s and secured them to the dispenser’s top with the elastic band sewn into the top of the mesh strainer. I was ready for action.

Keeping the fermenting beverage warm enough
Keeping the fermenting beverage warm enough

Water kefir grains only take about 24 hours to ferment their liquid. This is much faster than it takes to make Kombucha. That can take a few days or even longer.

The number of days depends upon the temperature of the environment the container is in. In the summer, my Kombucha brew is ready in a few days. When the temperature gets colder, I wrap a light kitchen towel around the jar. Some people report weeks for fermentation to be complete. There are actually both heating pads purchasable for jars and creative fermenters make ‘coats’ and covers designed to keep the container and liquid from getting too cold. This allows for a speeding up of a process that would otherwise slow down too much or virtually stop when it just gets too cold.

My kefir water dispenser
My kefir water dispenser

I didn’t have the same spontaneity at first that I had with making Kombucha. But I gave myself a good talking to and said, ‘This is the same process as making Kombucha. It is fermentation and the grains, not a jelly fish looking pancake, are the SCOBY. I am only using another type of SCOBY. Everything else is the same. So do basically what I do when I make Kombucha’. I did just that and it works. It is so much easier than I thought. I have been going wild making all kinds of flavors of water kefir just like I had started to do with my first love, Kombucha. I’ve made chocolate peppermint with dried leaves from Matt’s garden. I made a ginger-orange brew that needs a touch of maple syrup to sweeten it. I’ve made Cherry Kefirade which is my favorite. It is a combination of Cherry water kefir and fermented lemonade. That recipe will definitely have to wait for another blog post. It even deserves a pedestal it is so outstandingly delicious (and nutritious).

Flavored, versatile water kefir
Flavored, versatile water kefir

This is just another beginning, seeing how far I can stretch what appear to be the normal limits of a technique. Water kefir is clearly very versatile. It is quite cooperative and easy to make flavored water kefir. It does not mind when I use the tea that has already been used for a Kombucha or JUN brew. I let it sit for a day or two and there I have it, a new water kefir flavor. This new world I have entered allows me continual exploration. It is a world that has existed for millennia. Some say that fermentation existed before man rather than man ‘inventing’ fermentation. Be that as it may, I am thrilled to have been introduced the world of beverage fermentation and food preservation.

If you would like to get more involved in beverage fermentation, there are many groups to join on facebook. Some are about fermentation in general. Others get specific to Water Kefir, Kombucha, SCOBY exchange, etc.

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Help, I need a wool soup recipe.

wool soup recipe
Help, I need a wool soup recipe
So far no one has come up with a wool soup recipe for me. Why do I need one? you may ask. Well, it involves a story. So I hope you don’t mind. Have a seat and make yourself at home.

In 2008, when the stock market crashed . . . . Let’s stop right there and go to a shorter version of my story. We are part of The Middle Class Poor. We get food stamps, go to food pantries and get assistance for living. I am not sure how much living one can call this when food stamps is $17 per month (it went up from $15!). Food pantries have no food we can eat. That is where the wool soup recipe comes into the story.

Garden Pool
Turning a worn out swimming pool into a source of food for a family from ‘GardenPool’

One of the food pantries we go to is in a church that has a wealthy congregation. I get clothes from Talbot, Lord & Taylor and lots of other prestigious names. It is fun to get new clothes each month. But I need food. I need real food not peanut butter and jelly or mac ‘n cheese. So therein lies my problem. I had become clothes rich and food poor. If I could only find a wool soup recipe, then I could be both food and clothes rich. No wool soup recipe has appeared or is likely to do so in the near future. It became apparent to me that I would have to find another solution to our hunger/nutrition crisis. I decided to call it The Food Project.

The Food Project
Art & Bytes, The Food Project

The first idea was something called, Donate It Local. I started my research by going around to local restaurants and supermarkets to see if they would like to donate food that was not used up by the end of the day or was about to expire. The answer was the same everywhere. ‘Sorry, but we can’t risk the liability if someone gets sick’. ‘If someone gets sick’, I thought. Hah, I’ll risk it. It’s better than going hungry. But not as far as the powers that be saw it. They could only respond in terms of their potential legal situation instead of the real food/nutrition crisis.

Donate It Local
An attempt to enlist local stores and restaurants to donate fresh food.

My next effort was part of the Global Food rEvolution. The focus was on fighting for healthier, non-gmo food. I participated in that for a while by posting about everything to do with GMOs and their danger. I also announced all the marches and activities I could for Occupy Monsanto and other such rallies. But we were still hungry and the amount of money we had available for food when our food stamps were cut from $367/month to $15/month was a shocking wake-up call that we had to do some thing more immediate and personal.

Occupy Monsanto
The Occupy Monsanto Facebook page felt like right approach at first
Global Food rEvolution
But my Global Food rEvolution was feeling more subdued, peaceful and based in my gut.

Back to Basics and Millenial Food Freedom felt more personal and hands on for us than ‘occupying’ a global corporation. I began to make my own laundry detergent and thought about other ways to save money.

Back to Basics
What a great feeling to make something yourself and not buy it prepared
Millenial Food Freedom
Millenial Food Freedom provides probiotics lemonade now not after the Food Revolution

When we were receiving $367/month in food stamps, I was able to food shop in our local health food supermarket and get the kind of foods we needed to stay healthy. One of my favorites had become Kombucha. It is a fermented tea that is high in probiotics, energy boosting and very healthy. But at $3.50 a bottle and $15/month in food stamps, a disparity existed-no more store bought Kombucha. So I started to make my own. I became more involved in making other fermented foods and drinks too. For fun, I named my efforts, Ali’s Kombucha Kitchen.

Ali's Kombucha Kitchen
Ali’s Kombucha Kitchen is where the miracle of fermentation takes place every day

I now spend most of my time in Ali’s Kombucha Kitchen as A Food Fermentation Farmer doing what I call, Fermented Food Farming. I have no land. I have no garden. I do not have a single flower pot. But I have managed to learn how to cook, prepare and preserve fermented and cultured food stuffs that are nutrient rich and delicious.

A Food Fermentation Farmer
The bounty of A Food Fermentation Farmer
Fermented Food Farming
The tools for Fermented Food Farming

One of my traditional nutrition favorites is bone broth. It is as old as the hills as are many of the other culturally indigenous foods and beverages I am learning to make. Many of these traditions have Facebook groups where I can meet other like-minded folks and discuss our experiences.

The BoneBroth Pot Group
The BoneBroth Pot Group Image on Facebook

We still have a ways to go. But I already feel as warm and nourished inside like when I have a wool sweater or skirt on the outside. I may not have found my wool soup recipe. But wool has led me in the right direction. I will not rest until I have found The 100 Percent Solution for the hunger/nutrition crisis for everyone.

The 100 Percent Project
The 100 Percent Project’s goal is the solution to global hunger and malnturtion
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Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin

“Several years ago Knox Gelatin introduced a new product named Nutrajoint with great fanfare. This supplement contains gelatin, vitamin C and calcium, and advertisements touted “recent scientific studies” proving that gelatin can contribute to the building of strong cartilage and bones.”

Source: www.westonaprice.org

Once again, the ‘traditional’ food of bone broth is proving itself to be an essential, affordable nutrient. In my own ‘Back to Basics’ project, I am repeatedly finding that traditional foods and ingredients are invaluable to healing and health.

See on Scoop.itThe Food rEvolution

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Norm’s Farms Elderberry Review

Check out this Norm’s Farms Elderberry Review where I (Jessica owner of www.deliciousobsessions.com) discuss Norm’s Farms natural elderberry products. Elderberries are great immune boosters.

Source: www.deliciousobsessions.com

Back to basics, again. (By now you probably know I have a project and a facebook page called ‘Back to Basics’). It is becoming more specific about what basic is. It is about the revival and creation of healthy traditions. These traditions involve producing, gathering, preparing and eating foods in ways that were practiced to an extent for centuries and existed even thousands of years ago. They kept our ancestors alive, strong and healthy. Those who came before us were eating nutrient dense food and we can again, too.

elderberry farmer
Norm Lenhardt founder of Norm’s Farms
    Well, elderberries are one of those foods that have been around forever. They were gathered and used very similar to the way they are today. In fact, Roger Lenhardt, son of the original ‘Norm’ explained to me that the purple dye used in the pre-historic cave paintings came from elderberry. You can’t get much more traditional than that with a plant. In addition, "The elderberry is a great case where modern clinical studies are actually starting to confirm what ancient alternative healers have known for hundreds, if not thousands, of years — the elderberry improves immune response."

    See on Scoop.itThe Food rEvolution

norm's farms logo for elderberry review
A quote from their website:
“Norm’s Farms, founded by Ann, Rodger, and Erin Lenhardt in Pittsboro, NC, is a way of carrying on Norm’s work and vision. The Norm’s Farms family believes in the sustainable production of healing foods made with natural, simple ingredients–just like the elderberries Norm’s Farms grows. Because the Norm’s Farms family recognizes that their small Missouri farm cannot keep up with the company’s demand, they have begun working with small family farmers in North Carolina to help establish elderberry orchards. Norm’s Farms will have a local source of elderberries for their products in addition to those grown in Missouri.”

Just in case you had any doubt about how spectacular Norm’s Farms elderberry products are, here is something that equals thousands of words. The only thing more would be a taste. You will have to place an order to do that.

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