Late fall garden harvest and iced chai tea

Late fall harvest of cilantro, mixed greens and lemongrass

We are having a few days of warm weather after a preview of the cold weather to come this week. I took the opportunity to check on the plants I put in for the fall/winter garden under hoop tunnels.  The spinach is coming in a little slower than I hoped, but overall things are looking pretty good.  After watering, weeding, and harvesting a bit, I tucked them all back under their protective fabric covers in hopes that we will continue to have some fresh produce until there is a sustained hard freeze.

Carrots, broccoli, arugula and radishes 

Cilantro, savory, mint, spinach and kale 

Fennel, leeks, garlic and onions

The final tomato harvest of the season ripening in the window

Before I switch to warmer drinks for the cold winter months, I enjoyed a refreshing glass of iced chai tea. A prefect treat after an afternoon in the sunshine.

Iced Chai Tea

makes 3 servings

4 chai tea bags

2 cups of boiling water

2 cups of milk (I used almond milk)

1/2 cup of heavy cream or the white layer of coconut cream (optional)

sweetener to taste (I used agave nectar)

splash of vanilla extract

nutmeg

ice cubes

Pour the boiling water over the tea bags in a heatproof container or teapot.  Let steep for 15 minutes.  Remove the teabags and into a blender add the brewed tea, 2 cups of milk, heavy cream, sweetener, vanilla extract and about 4-6 ice cubes.  Process on high until the ice cubes are crushed and there is a frothy head of whipped cream on top.  Pour over a few more ice cubes in a glass and garnish with a sprinkle of nutmeg.     

Flowers at the Eastern Market in DC

Thanks for reading!