Eat Your Christmas Tree!

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Or, in this case, drink it. Above, a Grand Firtini.

This year, Bainbridge’s Town & Country Market (aka “the T&C”) had Grand Firs, and Grand Firs only, for Christmas trees.  Good news for me, because they’re the most fragrant, and most delicious trees I know, with a tangerine-like bouquet that is easily extracted.

Coastal Salish tribes were fond of Douglas Fir tea, a great source of vitamin C, and Doug Fir sorbet has been around for a while, thanks to Jerry Taunfeld, who served it as an intermezzo at the Herbfarm in Woodinville. But the Grand Fir is the one for me.

Two cups of Grand Fir needles (or tips if you can get them – the trees at the T&C were “shaped”) in 3 cups of water and a half cup of sugar, bring to a boil, then simmer for 45 minutes, strain & chill.

Make sorbet.

Scoop some into a martini glass, add some Citron vodka, the juice of a Meyer lemon, garnish with cedar tip.

Chill.

And here’s our tree:

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