We’ve been making kombucha at home for a while now and felt like it was getting to the point where we’d like some objective feedback and to see if it’s in-demand. We’re not ready to sell it so the Atlanta Food Swap seemed like the perfect next step for us as we hone this craft beverage. Sean and I work together on all our batches of kombucha and think that our Lavender-Mint Kombucha is our best and most unique flavor to date. So that’s what’s going to the swap later today. I’ll probably update this post with a report on how it went, but wanted to get this up in case we had site visitors from the event today.
Welcome! Thanks for stopping by! If you’re interested in potentially ordering some kombucha, leave a comment. All kombucha is made-to-order and can take 1-2 weeks.
Update: The Swap Meet was great! There were all kinds of items from fresh produce to canned jams and jellies and handmade toys to spice blends. We got a lot of stuff and had a wonderful time meeting everyone and learning about their crafts and hobbies.
It’s always nice when friends come to town for a visit. I also like it because I often end up getting to be a tourist in my own city by doing different things than I normally do. This past weekend with Lindsey and Adeline was no exception. 
Ah, summer produce. It’s here in all its glory and abundance. In past summers, I’ve had great success with cucumbers, often having many more at one time than we could eat. This summer is our first one with a garden at our new house, so it’s been a learning experience on what will grow, where the best sun is in our yard, etc. I’ve still gotten quite a few cucumbers from just a couple of plants but they’ve been very small. I don’t think they’re getting quite enough sun but they’re still tasty. 
