02/10/2026
Time for a little update!
For locals: I’m delighted to report that it looks like I’ll have a spot at the Newton Farmers Market this summer (more details soon!). I’ll be expanding my offerings, so if there are any tea blends or skin care products you’d like me to have available, let me know.
In the meantime, I’ve got a few things in the shop that are especially good for cold/virus season, including:
-- Clear Tea Blend (congestion support + cough-soothing)
-- DIY Elderberry Syrup Kit
-- Daily Tonic (a nourishing blend of vitamins + minerals)
-- Calm (for soothing frayed nerves and anxiety)
-- Goddess (hormone-supportive herbs for cycle balance + PMS)
As a little treat, here's a recipe for a spicy, seed-forward chili crisp I've been making for months. It’s great on beans, eggs, roasted vegetables, soups, avocado toast… anything.
Chili Crunch -- makes 3-4 cups
¼ cup dried minced garlic
¼ cup dried minced onion
2 tbsp red pepper flakes (or to taste)
1 cup toasted sesame seeds
1 cup toasted pepitas
2 tsp sweet paprika
½ - ¾ tsp kosher salt
¾ - 1 cup neutral oil (I add more, but make it to your preference)
Toast sesame seeds and pepitas separately until golden and fragrant. Cool completely and grind the pepitas a bit in a coffee grinder. (Also fine to skip!)
Mix all dry ingredients together in a large bowl. Pour in oil and stir to blend; add more oil depending on your preference. Let sit at least 1 hour to allow flavors to develop; the flavor is best if you wait overnight. Store in a glass jar.
Most importantly, this is ridiculously delicious. If you try it, let me know!