Edible Radio: Lost Recipes of Prohibition

On this episode of The Kitchen Workshop, Mary Reilly (the publisher of Edible Pioneer Valley) speaks with Matthew Rowley. Matthew is the author of Moonshine! and the new book Lost Recipes of Prohibition.  He write about folk distillation and illicit spirits. 

Mary and Matthew spoke about the amazing Prohibition-era notebook that Matthew used as the foundation for his book, drinking during our country's "dry" period, rum shrub (see below for a recipe) and ice liquor. 


Rum Shrub

750 ml 151 proof rum

3.25 ounces fresh orange juice

3.25 ounces fresh lemon juice

Peel of 1/2 lemon, pith removed

Peel of 1/2 orange, pith removed

13 ounces sugar

16 ounces water

Combine the rum, juices and citrus peels in a large swing-top jar. Seal and let macerate 24 hours in a cool place. Meanwhile, make a syrup by heating the sugar and water in a nonreactive pot. When cool, combine with the strained rum mixture, stir to blend and bottle.

The West Indian Shrub  is identical, except that it uses fresh lime juice in place of the lemon and orange juices. 

Blake Orchard Juicery

A Juicy New Business

Story by Samantha Marsh | Photo by Dominic Perri

Alli Messenger, owner of Blake Orchard Juicery in Wilbraham, did not start her college career with the thought that she might one day own a juicery. She was always interested in nutrition, but it was after watching the documentary Forks Over Knives that Alli truly changed her views on food and began to learn more about the benefits of raw foods and juicing.

“I wanted to offer something to people that was healthy and nutritious,” Alli says. Blake Orchard Juicery began as a way to offer a healthy product to people that would make them feel their best. A Longmeadow native, Alli decided to launch the juicery close to her home and to the Valley’s plethora of local farms and produce. After extensive research on nutrition, the purchase of a Press Right hydraulic juice press, and a secured rental kitchen on the property of Rice Fruit Farm in Wilbraham, Blake Orchard Juicery was born.

A one-woman show for now, Blake Orchard Juicery offers seven types of organic juices and two homemade types of organic almond “mylks.” The juices are available for home delivery and are also sold at area farmers’ markets.

“I hope to expand my home delivery service,” Alli says. Home delivery is a great option for those who want to try drinking fresh raw juices, but are intimidated by the process. Due to Blake Orchard’s juicing process, the juices last for up to three days in the refrigerator, so people are able to order juices just a couple times a week and have enough for the whole week.

“My juices are cold pressed,” she says, “which is a two-step process that requires no heat or oxygen.” According to Alli, cold pressed juices typically have five to seven times more nutrients than juices pressed using other processes, and result in a smoother, denser product. Cold pressed juices use more of the fruit, and therefore have a higher yield and less waste.

Alli makes juices that are based on the effect they will have on energy and health, but also have flavors that go well together and taste great. Her three green juices, “The Insomniac,” “Iron Man,” and “Skin Cleanser,” are some of her most popular. Through she hesitates to pick a favorite juice herself, Alli says she is partial to “Glow,” which combines carrot and ginger juice.

Alli sources most of her produce from Red Fire Farm in Granby or the Berkshire Co-op in Great Barrington. Her kitchen is equipped with two commercial juicers, a Vitamix, and bottling supplies and is located inside Rice Fruit Farm, a local farm store dating back to 1893 that opened its doors again in April. A small-but-mighty operation, Blake Orchard Juicery is filling glasses throughout the Pioneer Valley.

Find a summery cocktail recipe using Blake Orchard Juicery’s Clean Buzz here!

Blake Orchard Juicery juices are sold at Rice Fruit Farm and will be at several farmers markets this summer. Check BlakeOrchardJuicery.com for details.

8 Ways to Eat Your Strawberries

Strawberry season is upon us!

Juicy red jewels are popping up at farmstands across the Valley and U-Pick fields are opening every day. While nothing shouts "Summer!" more than fresh berries eaten out of hand, here are some recipes guaranteed to show off a basket of fresh berries. 


Strawberry Mostarda

Traditional mostarda is a zesty condiment of fruit preserved in mustard oil. This is an easier adaption of the traditional recipe using fresh berries. 

Strawberry Salad Idaho South

Strawberry Salad

Strawberries, pine nuts and crisp cucumbers, all tossed with balsamic vinaigrette. Edible Idaho South brings us the recipe. 

Picture from Edible Ohio Valley

Three Strawberry Salad Dressings

Three recipes in one post! Thank you Edible Ohio Valley for three way to use fresh berries to garnish your salads, serve over grilled chicken or fish, and use as a vegetable dip. 


Strawberry-Basil Cocktail

This charming cocktail from Maggie Battista makes a spirited start to any gathering.

photo 3-1

Fresh Strawberry Cake

Adapted from a Smitten Kitchen recipe, this cake is easily made ahead and can be made both vegan and gluten-free!


Strawberry Granita

From our friends at Edible Boston, this granita recipe makes a bright red, icy cooler for a hot summer day. No special equipment needed!

Picture from Edible DC 

Strawberry Tequila Sorbetto

Prefer your ice cream with a kick? Edible DC has you covered.


Strawberry-Basil Compote over Vanilla Ice Cream

This compote is a fresh topper for ice cream. If you prefer, enjoy it over yogurt and start your morning with bowlful of berries.