June 20, 2025

Community Garden

From Kember Vanderblue of Tallulah’s Restaurant

By Christopher Ellis-Jacobs

Feature Image and Styling by Lauren Lear

This could pass as a health food drink. Garden herbs and vegetables ground and lift each other in happy unison. Zesty fire cider gives this an extra kick, with or without the spirit. It’s the kind of drink that makes you feel like you’re doing something good for yourself.

Print Recipe

Makes

Drink

Ingredients

1.5 ounces mezcal
1.5 ounces fresh carrot juice
0.75 ounce fresh lemon juice
0.75 ounce rosemary simple
0.25 ounce Tallulah’s Fire Cider see recipe

Instructions

Shake ingredients over ice, then double strain into a rocks glass on a big cube. Garnish with a sprig of carrot top, fennel frond, or dill. At Tallulah’s, we also top with smoked horseradish oil.
**To make rosemary simple syrup, bring 1 cup of water and 1 cup of sugar to a boil, add rosemary and simmer for a minute or two, remove from heat and let steep for 30 more minutes, then strain. Store in fridge.

About the author

Christopher Ellis-Jacobs

Christopher, a passionate food enthusiast and devoted locavore, is the owner and publisher of edible MAINE. With many years of experience in the restaurant industry, he brings a wealth of culinary knowledge and an unwavering commitment to the local food movement. Spending much of the year as a resident of Greenwood, Christopher’s family delights in cultivating their home garden and enjoying the fruits of their labor throughout the long Maine winters. As the driving force behind edible MAINE, Christopher has led the magazine through its first five years of publication, overcoming challenges and embracing the messy moments that come with building a successful venture. Inspired by the sense of purpose and community that edible MAINE has fostered, he continues to steer the magazine toward new heights while celebrating the talented team members, dedicated readers, and local artisans who contribute to its growth. Christopher invites readers to join the journey, exploring the vibrant local food scene and the inspiring stories that connect us all. As a true believer in the power of food to bring joy and foster connections, he is dedicated to supporting a thriving local economy, a diverse environment, and a well-informed public. With an open seat at edible MAINE’s table, Christopher encourages everyone to read, reach out, and support the magazine's mission.