So what’s in the jar?

So what’s in the jar?

This is Trifolium pratense in raw apple cider vinegar. Why? Because red clover is packed with MINERALS that our bodies need to thrive, and apple cider vinegar is superb at extracting minerals. Red clover has all sorts of other wonderful properties too: liver and respiratory tonic, anti-inflammatory, and skin healer to name a few. In alternative medicine, red clover is promoted as a treatment for a variety of human maladies, including symptoms of menopause, coughs, disorders of the lymphatic system and a variety of cancers. Several systemic reviews and meta-analyses concluded that red clover extract reduces the frequency of menopause hot flashes.

As I’m now inviting more ease into my life with how I accomplish and do things, red clover assists with this as well. She really wants to help you level up and expand your daily consciousness….tap into that flow!

In true permaculture form, we let red clover grow wild in the paths of the herb garden at Mountain Flower Farm because it’s a great cover crop and a nitrogen fixer, so it actually enriches the soil by being there. Then, we get to harvest the flowers and green tops for mineral-rich infusions (strong tea) and infused vinegars.

This one jar is going to Table + Tonic to become a part of some awesome, mineral-infused culinary concoction because we’re all about NOURISHMENT. Food can taste good AND make you feel good. When I hear guests say that to me of their experience at Table + Tonic it makes me feel so happy that we are achieving that mission. There’s all sorts of hidden plant goodness in our food that you probably didn’t even know was there… helping you digest, adding nutrition, boosting your immunity, feeding your liver, fighting free radicals…

As our gardens continue to grow throughout the summer, our menu evolves. We are currently picking strawberries,. The tomatoes will be ready any day now, and the corn is well over knee high. New on the menu this week is our Bucksport Pork Chop, with our own strawberries, puffed quinoa, radishes (from our farm of course) and a balsamic reduction.