A beverage with its roots sunk deep in American history is making its way to the forefront of the cocktail scene. You may know it as sipping vinegar, but it also goes by drinking vinegar, switchel, haymaker's punch, and fruit shrub. A concentrated blend of fruit, sugar, and vinegar, sipping vinegar has been a part of the country's landscape since Colonial times. Brought from Southeast Asia by sailors in the late 17th century, the concoction became a popular summer drink in the American South; by the 19th century, thirsty farmers drank it at harvest time as a healthful tonic. Herman Melville and Laura Ingalls Wilder even mention "switchel" in their novels.

In our current era, in a city known for its love of all things spirit-related, it's surprising that sipping vinegar has flown under the radar for as long as it has-particularly as it makes the perfect cocktail companion. Slightly sweet, slightly tart, and rich with seasonal fruits or herbs, its combinations with liquor, seltzer, and juices are limitless. It's an ingredient with exciting creative potential, and Sage and Sea Farms is at the vanguard of its resurgence in popularity.

One of only three producers of sipping vinegars in the country (Tait Family Farms in Pennsylvania and Portland's own Andy 

Ricker of Pok Pok and Whiskey Soda Lounge fame are the others), Sage and Sea Farms entered the scene three years ago. Its gregarious proprietress is Deb Tabor, real estate agent by day and switchel alchemist around the clock. The name of Deb's business is an homage to her family: "Sage" is connected with her relatives who live in the deserts of eastern Oregon, in Lake County. She's spent countless summers there, visiting her great-uncle Steve and great-aunt Lette, who taught her to make raspberry sipping vinegar as a young girl. "Sea" is for the family she has on Camano Island in Washington state.  A family staple for generations, Deb didn't really consider taking her sipping vinegars to market until friends encouraged her, raving about her recipes. The first season was a test run, with Deb selling her vinegars at a select few holiday markets. When she sold out at every fair, she realized there was a largely-untapped market for her vinegars.

It's essential for Deb that Sage and Sea uses locally-grown produce as much as possible, usually finding fruit at various farmers markets and local farms. Keeping it local means the flavors are very seasonal. She says, "It's the only way to make the flavor real, to have it taste like you just bit into a ripe peach. To have it taste like July in a bottle when you're drinking the raspberry vinegar." Deb gets her mint from Gales Meadow Farm near Forest Grove, her fennel from Big Fork Farms in Washington, and her berries from Unger Farms in Cornelius, among others. She also picks her own ingredients when she can. There's a certain cherry tree out on Sauvie's Island that Deb keeps her eye on; when the tree is overflowing, she'll climb right up on the surrounding picnic tables to harvest its fruit.

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Community Booth:

Off the Couch Events

Iraq Veterans Stress Project 

Upcoming Events:

Hollyween Farmers Market and Pet Parade - Saturday, October 29, Parade at 11:00 am

Pumpkin Pie Contest - Saturday, November 5, winners announced at 12:00 noon

Swiss Chard - Chard is actually two vegetables: the leaf and the stalk.  Separate the leaf from the stalk by holding the stalk with one hand and ripping the leaf away with the other, moving from bottom to top. At a certain point, the stalk will come off with the leaf.

Cut the stalk in ½-inch slices. Blanch the greens in salted water and remove, but keep the water. When the greens come out, add the stalks to the same water. Blanch until there's no crunch. Dress the greens with olive oil, garlic and parsley. Dress the stalks with a vinaigrette.

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