Fire Cider Demonstration at the Blairstown Farmers’ Market

September 26, 2024

Reid Giacomarra, new manager of the Blairstown Farmers' Market, giving a fire-cider-making demonstration. Photo by MB Journe.

Shoppers were in for a treat on Saturday, Sept. 21, at the Blairstown Farmers’ Market. The Foodshed Alliance presented a live demonstration with Reid Giacomarra, the new market manager, on making fire cider, a spicy homemade remedy.

Traditional fire cider ingredients include apple cider vinegar, onion, horseradish, ginger, garlic, lemon and more. Photo by MB Journe.

Giacomarra is a full-time herbalist and farmer and graciously shared her knowledge with the crowd. There were four different varieties of fire cider to try. Everyone shared their opinions on which batch they preferred, with funny faces and giggles from a few samplers of the potent flavors. Most enjoyed the tonic for its healthy natural properties.

“It is important to go outside with your friends, see what is available, do some research to identify local plants and their uses,” said Giacomarra. “There are medicinal plants all around.”

Fire cider is used by some as a home remedy for colds and flu. Some claim that just a shot glass of fire cider daily is all you need when your resistance is low. The cider can be diluted with water and even used as a marinade or salad dressing. One shopper suggested the fire cider would be a good ingredient in a Bloody Mary.

Giacomarra’s fire cider recipe is from the well-known herbalist and author, Rosemary Gladstar. Though the traditional recipe has been used for hundreds of years, Gladstar coined the name fire cider.

This recipe yields one quart. Remember to always label and date.

Homemade Fire Cider Recipe

Ingredients:

1/2 cup fresh grated ginger root
1/2 cup fresh grated horseradish root
1 medium onion, chopped
10 cloves of garlic, crushed or chopped
2 jalapeño peppers, chopped
Zest and juice of 1 lemon
2 Tbsp. of dried rosemary leaves
1 Tbsp. turmeric powder or fresh turmeric
1/4 Tbsp. cayenne powder

Instructions:

Place all ingredients into a quart-size canning jar.
Pour apple cider vinegar in to cover all ingredients.
Cover, using a piece of parchment paper under the lid to keep the vinegar from touching the metal lid.
Shake the jar well.
Store in a dark, cool place for four to six weeks, shaking daily.
Strain out the ingredients.
Add 1/4 cup of raw local honey to taste (you may want to add additional honey for children).

This recipe can change from year to year depending on when you make it. Most importantly, be sure to use the freshest organic ingredients.

Herbal Ingredient Variations

These herbs and spices would make a wonderful addition to your fire cider: thyme, rosehips, star anise, Schisandra berries, astragalus, parsley, burdock, oregano, peppercorns, beet root powder, orange, grapefruit, lime peels and juice. Be creative in your kitchen!

Traditional fire cider is made in a quart-sized jar and left to sit for at least one month. Photo by MB Journe.

Giacomarra also reminded attendees that the Foodshed Alliance will be holding its annual fundraiser on October 23 at Perona Farms. This gala includes eleven tasting stations showcasing dishes crafted by our region’s top chefs using locally grown produce and promises to be a festive event with an open bar and live music.

MB Journe, Contributing Writer

Contributing Writer

MB has been a resident of Frelinghuysen for the past 22 years. She lives in an old farmhouse on the side of the road. She enjoys the simple life, puttering in her flower garden, practicing Qi Gong under her redbud tree, or creating art on the deck.
MB's experience as a journalist began when her son was quite young, she began writing for The Paulinskill Valley Chronicle, often bringing him to work with her. Her responsibilities were writing articles with photos, selling ads, and billing. This suited her, as a single mother not wanting to be separated from her small child.

She considers herself a lover of nature, often seen photographing its beauty. She has worked as a seasonal employee of YMCA Camp Mason for the past 17 years. She is a teacher and mentor of children, always emphasizing the YMCA’s core values - caring, honesty, respect and responsibility. She tries to listen carefully to each individual she interviews, getting their viewpoint. That is why she likes to write about the interesting people and places that make Warren County such a nice place to live.