Farm Market Recipe: Orange Hibiscus Tea and Orange Blossom Biscuits


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Winter Pick-Me-Up: Orange Hibiscus Tea


Come February, the winter can feel long and the sight of snow doesn’t quite have the same charm it did around Christmas. Although it’s not possible to pick fresh produce from outside in your garden, if you preserve different products through the year you can definitely brighten up menus with local produce. You can dry your own herbs, flowers, and fruits when they’re in season and save them for making great teas during months like these. For this tea, we are featuring a light and fruity Blueberry Blossom Honey from Wolgast Tree Farm and Apiary.  Pair this tea with Orange Blossom Butter Cookies for a tasty winter treat.

Orange Hibiscus Tea

Featuring Blueberry Blossom Honey from Wolgast Tree Farm and Apiary

1 cup water

1/4 cinnamon stick

1 TB dried hibiscus flowers

1 tsp grated orange zest (no pith)

1 tsp honey

Boil water and turn off. Pour over cinnamon stick and hibiscus. Steep 3-5 minutes and add orange zest. Strain and sweeten with honey.

Orange Blossom Butter Cookies

1 cup butter

1 cup cane sugar

1 egg

2 2/3 cups all-purpose flour

2 tsp vanilla extract

1/2 tsp orange blossom water

1/4 tsp salt

Cream butter and sugar together for 3 minutes. Add egg, vanilla, orange blossom water, and salt and mix. Add flour and mix just until incorporated. Roll into logs in plastic wrap or wax paper. Chill for at least 1 hour. Chill cookie sheets and preheat oven to 400°F. Cut with knife into 1/4 thick cookies. Bake 8-10 minutes or until golden around edges. Cool on wire rack.

Recipe by: Chef Josh Falzone


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