The Berryville Beat

Well, Berryville, we have reached the end of the year and the holiday season is upon us. We wish you and your family a safe and happy end to the year.

The end of the year is always a time to reflect, but also look ahead. One of the exciting projects we are looking forward to in 2020 is a revamped John Rixey Moore playground in Rose Hill Park. The project entails keeping many of our popular playground features, and making some necessary updates.

Central to the project is the replacement of the current playset structure. The current structure is expected to be removed sometime in December. In its place will be a new play structure ideal for ages 5 to 12 years old, with slides and climbing structures. 

We have made sure to maintain some of the current playground’s biggest draws. The four-seated seesaw and riding horses will remain, though they will be repainted to match the new play structure. New diggers will be installed. The swing set structure will remain, but with new swings — including two that are ideal for younger riders — and new chains. It will also be repainted. 

There will be some new additions to accommodate our younger residents and visitors. There will be a stationary car, a basketball goal and musical equipment, all appropriate for children aged 2 to 5. 

For those sunny days, we hope you will appreciate the installation of a shade structure, fixed to a picnic table, to provide some relief from the heat. As part of this project, we will also seal and re-line the basketball court, and make some improvements to the central feature of the park, the gazebo. All told, our total budget for this project is not to exceed $60,000.

The construction schedule is extremely weather dependent, as one can imagine, but we anticipate completion by late winter or early spring. We look forward to the warmer weather when town families and visitors, young and older, can enjoy the playground and the park. We anticipate a grand opening celebration sometime in the spring.

This monthly column is authored by the members of the Berryville Town Council. For more information on town government, including meetings, agendas, and contact information for the Town Council and town staff, visit www.berryvilleva.gov.

81 Outfitters Opens in Winchester

By Claire Stuart
It’s possible to find fashionable clothes that are affordable, but the shopping experience in big box stores can be frustrating. A store can simply be too big. It becomes an exhausting chore to push your way through crammed spaces full of crowds of shoppers.  You have to rummage through too many bulging racks trying to find what you’re looking for, with no store personnel handy to help you find it or answer your questions.

In October, 81 Outfitters opened their doors in Winchester, providing affordable, stylish clothes for women, men and children. It is not part of a chain but rather a family-owned business operated by Jeff Moen, Chris Bryce, and their families. 

The store is bright and airy and the displays are attractive and placed for comfortable, leisurely shopping. Someone will always be right there with a smile and a greeting when you walk in the door.

“Each one of us can say hello!” says Bryce.

“You get the same feeling as when you shop in a higher-end store,” Moen adds,  “and you don’t have to work to find our stuff.” 

After operating for three years on-line, an excellent location in Apple Valley Square became available where 81 Outfitters could open their brick-and-mortar store.  The shopping center includes a large discount grocery store and gets a lot of traffic.

Asked how they hope to compete with established local big-box discount stores, they explained that rather than trying to compete, they are filling a niche. Their aim is to be the affordable clothing store that provides a relaxed, personal shopping experience.

Moen explains that they buy their merchandise from liquidation centers. Much of it is what you see in high-end stores but just out-of-season, as those stores get ready for the next season.  This can remedy a problem that has always frustrated shoppers—you realize your kids need new winter coats but stores are sold out and already showing spring clothes.

“We want to be an in-season store,” says Moen.  

He reports that they put out 200 to 250 new items every day, five days a week. As a new store, they continue to ask their customers what they want to see. “We look at what we sold and buy more of that. We’ve sold a lot of coats, and we’re trying to get a lot more coats.   We just tried selling shoes, and people are asking for more shoes. We take note of the things customers ask about. ”

Moen gestured to a pile of earrings that he’d been sorting for a new display. “We’re trying earrings,” he said, “and we’ll see how they go. We’ll be carrying women’s hats, and we’re figuring out how to display them.  We build a lot of our
own displays.”

A lot of thought went into the décor, and the store has a modern industrial feel, casual yet welcoming.  “The ceiling is black,” Moen pointed out, “and it’s white in most other stores.”  He explained that the black paint absorbs sound to prevent echoes from the high ceiling.  He noted that most of the merchandise is displayed on racks designed by his son Tyler, using wooden pallets as the end supports.  “All of our stuff comes in on pallets, so we are building with them. We want to be as green as possible. We aren’t corporate, so we can have fun.”

You will find affordable prices at 81 Outfitters on top name clothing like Polo, Ralph Lauren, Levi, Tommy Hilfigerer and more, at prices 60-90% below the major big box stores.  Check in often to see what new merchandise has just come in.

“And have a cup of free coffee,” added Bryce. “We have a coffee station. Just ask!”

Take Time To Appreciate Our Community And Those Who Serve Us

By J.C. Moore

There is nothing like a debilitating injury to kick in a reflective mood. ‘Flying branch meets knee’ has had me on the meditation bench for over a week. The crisis is over, and now it’s the droll work of healing and what it takes to do that. The usual heat and ice, a little ibuprofen, moderate movement—all help. The good side is that pulling out all the stops for full-on healing brought me closer to things that matter most, and often get taken for granted. Amazing how many of the usual distractions and priorities are just not so important. The good things come to light, the real antidepressants: relax, breathe, check the attitude and where the 
energies go. 

Be aware of the ones you’re feeding. There has been a lot of pain, but how it’s dealt with is a choice. There is plenty to feel good about; choose to focus on the progress rather than what was lost, relieved it wasn’t worse. Extra time at home is always nice, maybe now I’ll get that house cleaning done (maybe).

I’m reminded of the things of everyday life we should not forget. Most obvious are the loved ones that get you through these things. They can even be people you didn’t know you knew. How reassuring it is just knowing they’re around, and magically how they appear when you need them. 

And also the less obvious things you love, that inspire and touch your soul, bring you uplifting energy. For me it’s music and Tai Chi. Both for the joy of learning and ‘grounding’, reconnection to the original creative energies, also those ‘forever’ projects. You know those great ideas that may take forever—junk sculptures, great homemade wine, the masterpiece you want to paint. But that’s alright. It’s the joy of doing them, and not necessarily the result, but the good space they create. That’s the inner space.

But without the outer space of community to ground it, there would be little comprehensive meaning. I never stop marveling at this beautiful environment we live in. After all the years and changes, I still find this place breathtaking when I stop and take the time to notice. I take comfort just being in town, the farmers market where families (Fido included) come to partake of the wonderful provisions of local farmers and craft persons, the coffee shop experience for lovers of socializing and caffeine, eateries etc.

It’s hard to not gush with pride when speaking with those who come to the Barns for the first time. “This community is amazing!” I tell them. It’s very active, diverse, and has a lot to be proud of. We are capable of so many things. If more localities could have what we do, humanity would be profoundly better off. This grounding is our foundation. 

What makes it possible? Where do we get the freedom and peace of mind to do all of this? Much of it is about those who are always there, 24/7, dependably, no matter what. The “first responders,” those quietly working behind the scenes, ready for anything. If community was a school of fish, they’d be the water. 

I’ve started volunteering at the local Policeman’s Appreciation Awards Banquet for the last several years, and have gotten a better perspective of what these people actually do and who they are. Some I’ve known for decades, but most are new to me. Now, I’m not exactly “Mr. Law & Order,” but if these members of our community can be out there every day of the year, at least I can carry things around and set up some chairs once a year to show that I do appreciate them.

Like the natural environment, we have great resources in those dedicated to protecting us. I want everyone to realize how good we have it. It’s easy for “news” of the world to give us distorted perceptions. With media’s obsession to sensationalize the news, there’s a tendency to internalize negative things around us. But let’s remember where we are. Here, our sheriff is elected by us with much deserved popularity and respect. We often get good “face time” with our deputies and officers in casual settings. Even though it may be fleeting or go unnoticed, don’t underestimate the importance of this recognition.

We can all benefit by making more intentional contact, like complementing a friend just to make their day better. It doesn’t cost anything, but gives so much return!

The awards banquet brought to awareness that these people are not all about the dramas of sensational “cop stories,” though sometimes it does get like that. They risk their lives everyday. But the care-taker aspect of how proactive they are in preventing problems in the first place is understated, like the creative genius that enables them to de-escalate domestic violence and handle a serious drug overdose, restore functionality to a traffic accident, education programs for the public—it never seems to stop.

The awards for administrative improvements and things that just make them better coordinated and functional demonstrate how these agencies are constantly improving themselves. The different enforcement agencies in the area, including Clarke County, Fredrick County, Berryville and Mount Weather, had previously not been communicating much before these gatherings. Now they are more familiar with each other and their operational procedures. It’s reassuring to know that in the event of a catastrophe, the local agencies are prepared for a 
unified response.

But what I like most about the ceremony is that it is homegrown. Social and formal, it’s attended by many of the local and state politicians. Like many things in the community, someone saw a need, got others on board, and it grew. It was spawned out of the Horseshoe Curve Benevolent Association under the dedicated ministry of Jim Wink, who deserves special recognition for his tireless efforts.

Don’t wait until you’re knocked down to say “thanks” to those who are there for you.

Conservation News

Blue Ridge Conservation Alliance Meets To 
Further Collaboration 

A coalition of dozens of conservation organizations and agencies met December 6 in Clarke County to discuss collaboration on a new community outreach effort supported by the National Park Service’s Rivers, Trails and Conservation Assistance Program (RTCA). Also on the agenda was a preview of potential conservation-related legislation in the 2020 General Assembly session. 

The RTCA program supports community-led natural resource conservation and outdoor recreation projects across the nation. Their national network of conservation and recreation planning professionals partners with community groups, nonprofits, tribes, and state and local governments to design trails and parks, conserve and improve access to rivers, protect special places, and create 
recreation opportunities. 

BRCA was awarded a technical assistance grant from RTCA to develop a strategic plan for the alliance’s collaborative efforts to conserve lands critical to the Appalachian Trail corridor. RTCA regional staff Anne O’Neill will facilitate the BRCA planning effort over the 
coming year.

Dan Holmes, policy director for the Piedmont Environmental Council, provided summaries of prospective legislation that could impact land conservation funding, environmental restoration programs, and an array of policies related to clean air and clean water. 

The Blue Ridge Conservation Alliance, or BRCA, is a network of partners working to protect the natural, scenic, and historic values of this landscape, and to conserve land, safeguard watersheds, and preserve the historic landscape along the Appalachian Trail corridor and the Potomac and Shenandoah rivers. Its steering committee includes representatives from Appalachian Trail Conservancy, Friends of the Blue Ridge Mountains, Land Trust of Virginia, Loudoun Wildlife Conservancy, Piedmont Environmental Council, Virginia Working Landscapes, and Berryville-based The Downstream Project.

The quarterly gatherings of the Blue Ridge Conservation Alliance are open to anyone interested in the protecting the special character of the Blue Ridge.

Learn more at blueridgeconservaiton.org.

Downstream Project Launches Watershed Protection Initiative

The Downstream Project, the Berryville-based nonprofit communications and creative technology group, is launching a new initiative to help watershed advocates. Water Watch is a citizen engagement program that Downstream designed to connect watershed groups with members. Downstream believes Water Watch will help these groups activate volunteers, measure watershed restoration practices, and alert the public about stream contamination. “Water Watch brings monitoring data to life so that people can see what’s happening to the streams they love and the water they drink,” said Downstream executive director Bill Howard. 

Water Watch is built around two cloud-based applications—Water Reporter and Field Doc— developed by Chesapeake Commons. The Commons is a nonprofit organization that creates digital services to help people access, organize, and share data. Water Reporter is a social network for sharing images, observations, and monitoring data; Field Doc creates visual models of how decisions by individual landowners can help clean our streams. 

“Monitoring water quality helps keep streams safe,” said Howard. “But data alone won’t drive action if the right people can’t see or understand it. With Water Watch, Downstream wants to turn data into stories.”

Learn more at 
TheDownstreamProject.org.

Tracing The Travels Of Saw-Whet Owls

Story and illustration  by Doug Pifer

The caravan of cars reached the top of South Mountain. A couple dozen riders emerged into the night, bundled into parkas and wearing winter coats. As we inhaled crisp November air, our ears were blasted with a continuous amplified recording that sounded like a big truck backing up.

We were members of the Potomac Valley Audubon Society (PVAS) at the South Mountain owl banding station near Boonesboro, Maryland. We hoped to witness the capture and banding of migrating saw-whet owls.  The owl banding shed accommodates only a few people, so we gathered in front of the banding station, met station Coordinator Steve Huy and listened to his introduction. 

During October and November, Huy and a few intrepid volunteers band saw-whet owls as they migrate from their breeding grounds in the Canadian forests to their wintering grounds in the eastern United States. For Steve Huy (pronounced like the slang word for U-turn) this is a labor of love. He’s become accustomed to sleepless fall weekends.  

The smallest bird of prey in the eastern United States, a saw-whet weighs no more than a robin. The owl got its name from its nocturnal “song” that reminded early settlers of a whetstone sharpening a saw.  To twenty-first century ears unfamiliar with saw sharpening, the analogy is lost. It sounds more like a backup alarm. 

Banding migratory birds requires special licenses and training, under strict state and Federal regulations. Bird banding stations use mist nets, of mesh so thin it’s virtually invisible, to catch birds flying through the woods.  In the 1960s, bird banders discovered that if they opened their nets at night, they sometimes caught many migrating saw-whet owls. Now 125 partnering bird banding stations participate in Project Owlnet, with funding from the Maryland DNR and many other agencies.

In 1966, when Wisconsin ornithologist Tom Erdman played a recording of a male saw-whet owl’s call, he captured eleven times more saw-whets than he had before. Project Owlnet banders now routinely broadcast recorded songs of the male saw-whet owl as an audio lure.  Huy said barred and screech owls prey upon saw-whets, and sometimes get tangled in the nets. They too are banded and released “farther down the mountain.” 

Once captured, an owl is removed carefully from the net and placed in a cloth bag. This minimizes stress on the bird during transport to the heated, well-lighted bird banding shed. There the owl is weighed, measured, and an aluminum band is gently slipped over its tarsus, the feathered part of the leg just above the toes. Leg bands identify place and date of capture. If a bird is already banded, data from the band is recorded. 

Age and sex are determined by weight and feather condition. Males are generally one-third smaller than females. The owl is aged by shining an ultraviolet (UV) light on certain feathers. The fresh plumage of an owl then fluoresces bright raspberry red.  The fluorescence comes from a coating of pigment called porphyrin, which breaks down over time. The overall fresh feathers of saw-whets less than a year-old glow brightly. The more worn feathers on older birds glow quantitatively less under UV light.

Then after a short interval to allow its eyes to readjust to darkness, the little owl is released into the night. 

Why put a yellow-eyed bundle of feathers through the trauma of capture, banding and release?  Project Owlnet, a dedicated group of trained biologists and private citizens, has been gathering fascinating data on banded saw-whets for the past 20 years.  Recently, sophisticated nanotags and geolocators also enable bird students to track the wanderings of these owls. Saw-whets migrate erratically, and they’re far more numerous than was once believed. Over 90 percent of all captured owls are female, with only a few first-year males.

How many are there and are populations increasing or decreasing? Do adult males travel elsewhere or stay on their northern breeding territories? Like most research, the data leads to more questions. The more we learn about these wonderful owls, the better our ability to protect them in the future.

Illustration by Doug Pifer courtesy PA Game CommissionPhoto credit: Photograph of saw whet owl at South Mountain by Tykee James, Governmental Affairs Coordinator, National Audubon Society.

Eccentric Essentrics

Describing what “Essentrics” is, without the benefit of demonstrating it, is almost more challenging than the workout itself!  The exercise modality—based on the strengthening principles of ballet, the gentle mobility movements of Tai Chi, and the therapeutic wisdom of physiotherapy—has to be tried to really understand its multitude of benefits.Developed in Canada over 25 years ago by former professional ballerina Miranda Esmonde-White, these workouts promise pain-relief, increased mobility and range of motion, flexibility, strength, toning, and body awareness. Many people may be familiar with the method from seeing Esmonde-White on PBS with her show “Classical Stretch.”  What viewers may not know is that these exercises are appropriate for everyone—not just PBS viewers!Essentrics is used by many professional hockey teams (including the Montreal Canadiens), figure skaters, skiers, and other athletes to keep their bodies pliable, pain-free, balanced, and strong for their sports.  But athletes are not the only people who can benefit from it!  The workouts are always low-impact, gentle, and at a slow pace so that even those with the most painful impairments leave class feeling better than when they came in.Excellent for building strength and flexibility simultaneously—an Essentrics workout uses all 650 muscles in every class, rebalances over- and under-used muscles, and decompresses all the joints in order to relieve pain and tension.  And all of this can be done in as little as 25 minutes!Essentrics instructor, Anne Weshinskey (Wondercabinet Wellness) arrived at Essentrics as a 50-year old acrobat and circus performer in a great deal of pain and stiffness.  Unable to lift her arm above her head due to frozen shoulder, walking with sciatica, experiencing chronic neck pain, and feeling generally achy, Weshinskey just chalked it up to aging and a lifetime of overtraining.  After a week of 25-minute Essentrics workouts, she was pain-free, and feeling able to continue her foot juggling career into old age.  Most of Weshinskey’s clients who are older, formerly inactive adults claim to feel less aged, are sleeping better, have less pain, and more fluid joints than before they started regularly practicing Essentrics.  Her classes are now made up of males and females ranging in age from 14-87!  The 17-year old men’s track athlete working out next to the 81-year old grandmother with bad knees leave with something in common—walking out of class with ease and comfort thanks to Essentrics.Essentrics with Wondercabinet at the Sanctuary Wellness Center in Berryville every Tuesday beginning January 7, 9am–10pm and 6:30–7:30pm.  Drop-ins for $15/class or $50/5-week session.  To pre-register monthly, contact Anne Weshinskey at wondercabinetwellness@gmail.com or info@sanctuaryberryville.com.  

Take Five

A D.I.Y. Yoga Invitation for the New Year

by JiJi Russell

If I had a dollar for every time I bounded into a new year with a freshly updated list of health and wellness goals, well . . . I would have a lot of dollars. The health-related New Year’s Resolution: it’s a common practice among us, and apparently many people do begin the new year with a bang in fitness or wellness activity, only to begin flagging in attendance and efforts by February, or sooner. Lofty goals; noble efforts . . . none of it a fool’s pursuit. However.
I have shifted my focus over the years to the matter of compliance. Through observation of my own efforts, those of friends, clients, and hundreds of office workers, my unscientific thesis goes something like this: Small actions every day top the big effort once, or even twice, a week. Like attracts like. When we start small, we have something to build on. When we go all out, down might prove our most likely direction.
With that, I offer a DIY approach to movement, based in the foundations of yoga. If we invite our spines to bend and twist just enough each day, we might find greater ease within our bodies and minds. The “Five-Minute Yoga” guide I’ve created aims for a shorter time commitment to inspire daily compliance. Take five minutes before your commute; carve out a five-minute break during your work day; interrupt a repetitive movement, or a prolonged sedentary period. As you consider the multitude of other things you might do with five minutes each day, it becomes easier to imagine fitting a moment of stretching and breathing into the mix.
The downloadable PDF guide offers a path to moving the spine in all directions each day, which can be a helpful adjunct to any activity, or an antidote to an otherwise sedentary day (marathon meetings, lots of road time, etc.). Also included in the guide are resources for exploring yoga at home.
Sometimes what we need is so close by we don’t even notice it. A deep breath; a long stretch for a tired back; a moment of quietude. When can you take five?

Welcome to The Buttery

A new eatery opens in historic Millwood

By Claire Stuart 

What do you picture when you hear the word “buttery?” A rich confection? A building on a farm where butter is made or kept? Actually, in the middle ages it was a storeroom under a monastery where food and drink were kept to provision guests and passing travelers, and liquor was stored in barrels or “butts.” Many 
colleges, particularly in 
the United Kingdom, call their eating places butteries.

The Buttery is the name of a new eatery in Millwood next door to Locke Store in the historic log building built in 1804 as a storehouse for the workers of Burwell-Morgan Mill.

Locke Store was built in 1836 and has been in continuous operation ever since, although for most of its life it was a simple country grocery. Its metamorphosis began in 2002 when it was purchased by Juliet Mackay-Smith, then a caterer with a passion for natural, locally-grown food. She had planned to operate the store as a sideline to off-site catering. The store grew as she added the deli with pickup lunches and dinners, baked goods and a huge selection of wines, ciders and craft beers, with complementary tastings on weekends. The “modern country” store with its fresh, natural and sustainably-produced food soon became a destination.

Shauna and Brian Volmrich recently joined Mackay-Smith as partners, and launched The Buttery. The Volmriches come to the business with extensive backgrounds in the hospitality industry, he as a chef and she as an innkeeper. To see Brian in tee shirt and baseball cap, you might assume he is a local farmer (which he is), but appearances can be deceiving. He is a chef with years of experience in high-end restaurants, including L’Auberge Provencale in Boyce and the multi-award-winning Inn at Little Washington. 

With The Buttery, Shauna and Brian are following their dream. They are committed to serving the finest, freshest foods from local farms. They are proud to tell you where the food comes from, and their menus feature the names of their farmer suppliers. On this particular day, Brian was awaiting a delivery of beef from nearby Audley Farm. The Volmriches themselves have 26 acres in Rappahannock County where they raise chickens and bees (along with two children and pets, including a bearded dragon), and they plan to grow lettuce and other produce to serve the restaurant. 

“We source local as much as possible,” Shauna reports.

The store and restaurant are separate, but most of the staff is shared by the two businesses as needed. Adam Steudler is head chef for the restaurant and Ellie McMillen is head chef for the store. The Buttery’s menu is small and changes with the seasons and availability of 
local food. 

“I like to do a few things and do them well,” Brian declares, putting in a plug for his own popovers with local honey.

The menus for the store and the restaurant are different. “But,” says Brian, “one carryover from the deli is the chicken pot pie. We try to cross-utilize food, such as our cheese boards. If you like a particular cheese on our board, you can get it from the deli.”

“The menu is not meant to feature full dinners,” says Shauna. “This is a place where people can relax and share plates in a 
communal space. “

Highlighting the menu are boards meant to be shared: the Creamery Board with artisan cheeses, the Pasture Board with cured meats , and the Sea Board with cured and smoked fish.

There is no full bar, but fine wines, craft beer and cider are served. A limited number of cocktails are available, including Bloody Marys and Mimosas for brunch. There are special seasonal cocktails, some made with local rum, local bitters and other local ingredients. Condiments used in the cocktails are on hand in the store. 

Presently The Buttery is open Thursdays and Fridays for dinner and Sunday for brunch. “We want to expand to luncheons for private parties and corporate events,” says Brian. “We’re even looking at cooking classes and off-property 
chef events.”

“Brian goes to homes and does private curated dinners,” adds Shauna.

Remaining weekdays and Saturdays are reserved for The Buttery’s own events such as wine or beer pairing dinners or may be rented out. Private gatherings may buy lunch from the store to eat inside or on the patio or can be catered.

The Buttery’s atmosphere is warm and comfortable, with exposed log walls, a welcoming fireplace and communal tables hewn from local barn wood. The restaurant seats about 40 and the new patio up to about 50. For hardy souls who love to eat outdoors even in cold weather, heaters will allow the patio to stay open most of the year, and folks can gather around the huge fire table where Brian even envisions making s’mores. The patio is available for all Locke Store customers outside of the restaurant’s hours.

The Buttery

Thursdays and Fridays 5–9pm 
Sunday brunch 10am–2pm
540-837-1275
Lockestore.com/thebuttery

After the Apples Fall from the Trees

Yum Yum: Apple Cider Vinegar

by JiJi Russell

As an apple lover from way back, I’ve always felt partial to apple cider vinegar among all vinegar options. Tangy-sour, with a hint of apple juice, ACV has many uses in personal care, from dental, skin, hair and scalp, to combating toenail fungus. But most cosmetic claims for ACV have little research to back them up, so I’ll focus on a few culinary recommendations, mostly for the taste and nutritional boost of it.

First off, what is ACV?

ACV is a fermented food, made from the juice of apples (preferably organic), with yeast added, which breaks down the sugars and turns them into alcohol. Then bacteria are added, typically acetobacter, which converts the alcohol into acetic acid. The bacteria, also known as “the mother,” acts as a catalyst and provides a cloudy appearance. It might appear as strands of translucent shapes floating in the vinegar. Natural foods experts and nutritionists say that maintaining “the mother” within the vinegar provides a more nutrient-rich product than straining them out. According to The World’s Healthiest Foods compendium, “Potassium, magnesium, phosphorus and calcium are some of the minerals that remain in the vinegar when it is produced 
this way.”  

In the ancient practice of Ayurveda, a health system that serves as a sister science to yoga, the “sour” taste provides one of the six tastes essential to balanced eating, and ACV offers an easy entry point to sour. Ancient wisdom goes that if you compose a meal that includes all six tastes, you will be fully satisfied and energetically balanced. (The other “tastes” are salty, pungent, bitter, astringent, and sweet.) While the ancients knew little to nothing about the nutrient profile of foods, a meal that includes all six tastes often results in a nutritionally balanced meal. 

The Salad Days

ACV plus oil can provide a simple and infinitely customizable base for salad dressing. Think French vinaigrette: one to two tablespoons ACV; 1/2 tablespoon Dijon mustard; 1/2 cup olive oil, 1/2 shallot, finely chopped; salt and pepper to taste. Some people might like to add a small amount of honey (one to two teaspoons) to the recipe to mellow the sour taste (from the ACV) and the pungent taste (from the shallot). Shake up your concoction, and enjoy! You can also try infusing some herbs in the dressing. When I do this, with say, a stalk of fresh rosemary, I run the dressing through a strainer as I spoon it onto my salad. Ditto for straining out raw shallots or garlic. The dressing will retain the flavor without the strong bits included. 

Marinades or Bone Broth, Anyone?

The internet abounds with ACV-laced marinades for meats. Outside of its addition of flavor, vinegar can serve as a meat tenderizer. Do an internet search for apple cider vinegar marinade, and 
you’ll come up with loads of options. One vinegar producer, De Nigris, offers one of the best-sounding marinades I found (disclaimer: have 
not yet tried it), along with cider vinegar barbecue sauce, “vodka sippers,” and 
more. Find the recipes at www.denigris1889.com. And if you’re a fan of bone broth, add a tablespoon or two of ACV to your stock pot the 
next time you gently boil bones for bone broth. The acid helps pull out the minerals, 
and provides a rich flavor. 

DIY Buttermilk

If you ever have a recipe that calls for buttermilk, 
but not quite the whole quart that you’d need to buy off the shelf, you can easily make your own substitute with 
ACV. Simply mix one tablespoon of ACV with a cup of milk. Let the mixture stand at room temperature for 
5-10 minutes. Then use it as you would real buttermilk. For the lactose intolerant (or sensitive) among us: vegan buttermilk can be made by mixing the same portions of ACV with a cup of your choice of non-dairy milk 
(almond, oat, hemp, etc.). You might notice little curdled bits in the mixture; throw those into your recipe, too! 

Find ACV in Clarke

Visit the Oakhart Farm Store to find not only ACV, but olive oil, a plethora of spices you can mix into your marinades, and of course local meats and veggies (oakhartfarm.com for location and hours). Martin’s also sells ACV. When possible purchase a variety that contains “the mother” bacteria, for a greater nutritional profile. 

Fire Cider Tonic: Recipe by Nancy Polo, Smith Meadows Farm

This medicinal tonic can be helpful during cold and flu season. It can be added to broth, tea, water, or another beverage. One to two teaspoons goes a long way. Nancy offers her top three uses for the tonic: at the onset of cold symptoms; for a vitamin C boost; at the end of a heavy women’s cycle.

Ingredients:

  • 2 cups fresh grated orange and 
    blue turmeric*
  • 1.5 cups fresh grated ginger
  • 3 lemons’ zest and juice
  • 10 cloves garlic
  • .5 cup chopped onion
  • .125 cup ground black pepper
  • 1 teaspoon cayenne pepper
  • 3 tablespoons dry thyme
  • 32 ounces apple cider vinegar 
    with the mother
  • honey to taste after a month of steeping

Macerate the ingredients and place them into the vinegar in a jar with a lid. Steep mixture for a month in cool, dark place, shaking the jar daily. Strain off liquid through a sieve before using.

*Fresh turmeric might be available at one of our local farm stores. If you cannot find it there, FoodMaxx in Winchester has the orange variety fresh; you can use that instead of a mixture of orange and blue.