My son and daughter and I went for a quick end-of-summer getaway to Virginia a week ago. The destination was my idea, as years ago I was impressed by Appomattox Court House National Historical Park and the National D-Day Memorial nearby. On this trip we also toured Natural Bridge State Park and Thomas Jefferson’s personal retreat, Poplar Forest. 

I left feeling fortunate that long ago we had some wise, forward-thinking (if flawed) leaders whose actions have shaped our country and the freedoms we enjoy. That’s it, really. I just left with a greater appreciation for my life and with the hope that we keep moving forward, righting wrongs . . . and becoming a more perfect union.

This month’s Conscious Eating article, Sweet and Tart: The Joys of Homemade Fruit Shrubs, didn’t have an actual shrub recipe, so thought I’d add one from HeartBeetKitchen.com. I modified it to add some spice.

APPLE SHRUB SPICE 

1¼ cups SweeTango or Honeycrisp apples, grated

¾ cup organic cane sugar

1 cup raw apple cider vinegar

1 cinnamon stick

1 piece fresh ginger, grated or finely diced

Add apples, sugar, apple cider vinegar, cinnamon stick and ginger to a glass mason jar. Cover tightly, shake liberally, and refrigerate for 2–3 days.

Remove from refrigerator and strain juice into a large bowl, then squeeze remaining juice out of apples using a colander.

Pour juice into a glass container and keep refrigerated. Use in vinaigrette, cocktails and mocktails. Good for up to 4 months refrigerated.

Wishing you a refreshing September, 

Shannon