Fangboner Farms

Ice Tea, Anyone?

Ice Tea, Anyone?

As a southern gal, I was raised on iced tea, so much so that I was almost sick of it – “Why can’t we buy cokes for once, Mom?” I would plead with her. She does make really excellent sweet iced tea, though, and I usually opt for tea over soda as an adult. It’s just less awful for you.

Here’s the thing about our teas that makes them a lot healthier than what I was raised on: they are completely caffeine free, and they are made from organically grown herbs. They also come in a variety of flavors that are all amazing:

  • Pineapple mint, mint, and orange
  • Chamomile and mint
  • Lemon balm, mint, and lavender
  • Apple mint and lemon balm
  • Rosemary and mint

Throughout most of the year in Ohio, we serve these hot. However, given the hot and humid days that we’ve had lately, it’s worth it to consider fun ways to make these blends perfect for summertime! Our tea bags are really potent and can be reused three or four times, so you can put a few of the bags in a pitcher and let it steep. While it’s steeping, you might want to add a sweetener if you’re like me and get a hankering for southern sweet tea from time to time. Instead of the refined sugar of my youth, I like to use ¼ of a up of honey in a large pitcher. You might want to use more or less depending on your preference. After letting the tea steep and cool for a while, pour it over some ice, maybe add a sprig of mint for a garnish (if you’re feeling fancy) and drink up. So refreshing in the summer heat! I think the pineapple mint blend and the apple mint and lemon balm are especially good cold. Let us know what you think! What are your tea drinking preferences?


The Perfect Cocktail - Part II

The Perfect Cocktail - Part II

As I wrote in my last blog, we are entering into an entirely new venture at Fangboner Farms – to create the perfect cocktail. I’ve already written about my basil simple syrup, so I would like to outline some other flavors we’ve been experimenting with.

First, let’s talk about mint. A mint simple syrup can be the perfect mixer for so many classic drinks, including Moscow and American mules, mint juleps, and even a modified gin and tonic. All of the mixers we’ve been working on are made with our own organically grown herbs, and this one is no exception.

Next up we have rosemary (grown at Fangboner Farms) and cloves. This works as a fantastic mixer if you like Vodka, or if you enjoy a little bit of flavor in your sparkling water.

Here is what we need to do next: come up with names for these mixers so that we can create labels and get them out there on the market for you to enjoy! We need your help. We would like to have our customers come up with names for these concoctions, so we are welcoming comments directly in our blog here, on Facebook, and on Instagram to see who can come up with the best name. It could be a play off of a celebrity’s name, your own name, or simply off of something the herb mixer reminds you of.

Just to recap, here are the combos that we need names for:

  • Mint
  • Basil
  • Rosemary & Cloves

There may be more to come. For now, send us your best suggestions so we can get our summertime drinks rolling. As we say in Louisiana, Laissez les bon temp rouler! Let the good times roll, chér.


The Perfect Cocktail

The Perfect Cocktail

If you are someone who enjoys a drink from time to time, you probably have a favorite cocktail. For me, especially during the summer, it is an ice-cold Moscow Mule. I also love a good Bourbon Spritzer. Mm. Summertime cocktails are my jam.

Because we are an herb farm and we are always looking to implement them in new ways, our newest project is to use the herbs to make simple syrups that can be used for cocktails, or even a sparkling water mix if you prefer non-alcoholic treats. This led Matt and I to spend an evening listening to music in the kitchen, and working on our separate concoctions side-by-side. It was fun, and now our house smells just like the Farm Market (a wonderful thing)!

I chose to make a basil simple syrup. I love basil, and I thought it might be a nice spin to use it for a Mule rather than the traditional mint. Basically, I boiled 6 cups of water and stirred in 2 cups of sugar, then added 2 cups of basil. I let that simmer for an hour. When I tried it the next day with a bit of sparkling mineral water, I was very happy with how it turned out.

Matt took less time with his mixes, but used a lot more herbs and cane sugar instead of the refined white sugar I used. Here’s the kicker – tomorrow we are going to have a little tasting party to see whose recipes make the cut and the best combinations (both alcoholic and non-alcoholic). I will be taking plenty of pictures and lots of notes about what we come up with, but we are definitely open to suggestions. You should let us know what your favorite cocktail is if you haven’t already. We love to hear what customers have to say!