Farmer’s Bounty Bloody Mary
If you stop by a Whatcom County farmers market in July, prepare yourself for absolute delight and wonder. That’s because the land’s agricultural abundance is on full display – tomatoes nestle in among spicy peppers, fresh greens, and ruby-hued beets. Of course, it’s thanks to the stewardship and hard work of local farmers who make this bounty available. When you Drink Local First, you’re enjoying so much more than a delicious beverage (like this Bloody Mary) – you’re also supporting the incredible dedication and skill of farmers, growers, and small businesses. Most, if not all of these veggies, can be found growing in local farms. This Bloody Mary is also amazing as a nonalcoholic option, too (just leave out the vodka)!
Recipe adapted from The Food Network.
- Local fermented beets from Pangea Ferments (optional)
- Combine the tomatoes, carrots, celery, beets, 1 tablespoon of the Worcestershire, and the salt and pepper in a medium saucepan. Add 1 cup water and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 15 minutes. Add the spinach, kale, watercress, parsley, and chile de arbol; cover and simmer for another 5 minutes.
- Remove the pan from the heat and let cool for 10 minutes. Blend the mixture, add another 1 cup water and puree until very, very smooth, about 3 minutes. Strain through a sieve into a small pitcher. Cover and refrigerate until cold, at least 2 hours.
- Stir 1 cup Chuckanut Distillery vodka into the pitcher; taste, and add more vodka as desired. Stir in the celery salt and the remaining 1 tablespoon Worcestershire. Add horseradish and El Fuego hot sauce to taste.
- To serve, put ice cubes in 4 glasses. Divide the Bloody Mary mixture among the glasses, and garnish each with a celery stick, a sprinkle of celery salt, and fermented beets for a little something special!