inch by inch and row by row...

I'm going to spend this summer putting my... whole self where my mouth is, at Ivy Brand CSA. I'll be a farm apprentice, living in a tiny one-bedroom cabin and spending my days weeding the tomatoes. I will also, I hope, have more time to try out and post recipes here; my life these past four months has been exceedingly not conducive to doing anything but working and sleeping. Exicted to escape city air and heat and be able to breathe for a few months. Contemplating getting a big floppy sunhat for ten-hour days in the Maryland sun.

miles beyond Swiss Miss

This recipe is not seasonal. It is not a good use of your CSA share, nor can its ingredients be found at the farmer's market. It is, however, delicious. And you know, there's always local honey and milk and fairly-traded cocoa... Whip some up now, before the summer heat gets oppressive, as practice for next winter. :c)

Homemade Hot Chocolate
Honey and cinnamon gives this cocoa vaguely Mexican overtones. Way more sophisticated than anything containing dehydrated mini-marshmallows.

Ingredients:

• Milk
• Good-quality cocoa powder
• Honey
• Cinnamon

Procedure:

• Pour milk into a small pot. Warm over medium heat until milk is steaming, but not boiling.
• Stir in approximately 2 tbs cocoa powder for each cup of milk
• Stir in honey, to desired level of sweetness. (Warning: don't make this too sweet! You should end up with a drink that is still slighly chocolate-bitter, but you should also be able to taste the honey.)
• Sprinkle in a bit of cinnamon.
• Whisk until all ingredients are completely incorporated.
• Pour into mugs and savor.