4 Ways to Beat the Heat

July turned into a mission to outsmart the heat, so enjoy this special newsletter with 4 of our previously featured recipes. Quick and simple is the priority, because honestly, who wants to spend hours in the kitchen just to enjoy a refreshing treat?

FIRE CIDER PICKLES

This month seems like the perfect time for a pickle recipe, especially since we've had an abundance of cucumbers this season. I find that using pickling cucumbers yields the best results. Additionally, giving the cucumbers an ice bath for 20 minutes beforehand helps keep them crisp!

About 6-8 pickling cucumbers

2 cups fire cider

2 cups water

1/4 cup sugar

2 Tbsp sea salt

Spices of choice (dill, black peppercorn, mustard seed, bay leaf, etc)

• Divide cucumbers and seasoning mix evenly amongst jars. About 3-4 cucumbers per quart jar.

• Heat water, vinegar, sugar, and salt over medium heat. Stir until the sugar and salt dissolve. Bring to a boil then remove from heat. Let cool slightly and pour over the cucumbers. Set aside to cool to room temperature, cap and store the pickles in the fridge.

  Flavor will settle after about 5 days.

  Stores in the fridge for several weeks.

SUMAC LEMONADE

A deliciously tart drink with American Indigenous origins that is simple to make.

Sumac is a powerful antioxidant, high in vitamic C, and has an affinity for the mouth. Dealing with delicate and bleeding gums or mouth sores? Give Staghorn Sumac a try.

It’s very important to make certain you’re NOT using poisionous Sumac but that isn’t difficult as Staghorn Sumac and Poisonous Sumac have obvious differences. Poisinous Sumac which will have flatish, white fruits, as opposed to the plump vibrant red fruit of non-poisounous Staghorn Sumac.

I’ve only explored this recipe as a cold infusion which is infusing in room temperature water instead of boiling water. I understand that simmering the berries will result in a super astringent infusion due to its high tannin content but maybe you like astringent, so be sure to experiement!

5 SIMPLE STEPS:

• Combine Sumac berries, water and other optional ingredients.

• Refrigerate for atleast 24 hours shaking occasionally.

• Strain berries with cheesecloth or a mesh strainer.

• Sweeten to taste.

• Pour over ice and enjoy!

Stores in the fridge for 1 week

Kinfolk Farm is accepting WOOFERS. Interested in contributing your skills to a dynamic regenerative farm? We have a number of spring projects fast approaching. Tasks include preserving and harvesting food, outbuilding restorations, and garden maintenance. Click below to learn more about our opportunities and priority projects for 2026!

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