We recently started producing and marketing Spirit Fire, based on a recipe known for ages as “fire cider.” We tweaked our recipe for this folk remedy that aids the immune and digestive systems, using raw, unfiltered apple cider vinegar as a base with other herbs and roots. We grow some of the ingredients ourselves, purchasing the remainder from local sources.
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It also can be used as a marinade and makes a great salad dressing. It’s really good with gin, vodka or tequila, and it makes a great Bloody Mary. As Joann said, “When I mix it with tequila, I call it ‘tequila cold.’” A tablespoon of Spirit Fire every day and we feel great!
As well as selling at our local CSA, we now have it on the shelves at six local stores. We plan to keep expanding slowly and see what happens. The name Spirit Fire comes from our farm name, Spirit Bear Farm, which is actually derived from an old Native American tale about a white bear that was seen to create health and abundance for the land, air and water.
Create In The Kitchen by Larry Ference is filled with delicious recipes that are easy to prepare, such as the hot milk cake his mother taught him to make when he was seven. It is available by going to lulu.com.
This article was originally published in The NEW PIONEER™ Spring 2016 issue. Subscription is available in print and digital editions here.