“We have a true ‘agricommunity,’” says Leslie Aberlin of Aberlin Springs, a growing conservation-centric neighborhood in Morrow currently boasting 67 homes (eventually 137 when complete) situated across 142 acres—50 acres of which is reserved for a regenerative farm that provides for its residents.
But Aberlin Springs also welcomes about 500 visitors year-round for events, cooking classes and receptions—strengthening its community-driven sense of purpose. “We’re creating a place where people know their neighbors,” Leslie smiles. “And share interests and opportunities.”
In fact, Aberlin Chef Rebecca Denney and herbalist/ resident Maureen Rosner curate and execute a farm-to-table dinner every quarter at the community’s Chalet Clubhouse.
Pickle craving? No matter the season, there’s nothing like the satisfying crunch and flavor of sweet pickled cucumbers. Leslie dishes on one of her favorites, below.
SWEET PICKLED CUCUMBERS
(adapted from Tracy McNulty—it’s the very best!)
Ingredients:
6 cups of pickling cucumbers (any size), thinly sliced
1 onion, sliced into rings
2 green peppers, sliced thin
1¼ cups sugar
2 tbsp salt
1½ cup apple cider vinegar
1 tsp celery seed
1 tsp mustard seed
Combine veggies in a mason jar with a lid. Mix remaining ingredients together, pour over cuke mix, seal and refrigerate (liquid will increase over a few days). Enjoy when you’re ready! Store in fridge for up to 8 weeks (if they last that long).
But who doesn’t also enjoy (ahem, need) a refreshing beverage from time to time? Leslie’s got you covered there, as well—with another Aberlin Springs fave.
GARDEN RAMBLER COCKTAIL
(adapted from Aberlin’s herbalist, Maureen Rosner)
Makes about 8 servings
INGREDIENTS
• 1¼ cup blanco tequila
• ¾ cup Génépy le Chamois Liqueur
• ½ cup chilled pineapple syrup (recipe below)
• ¾ cup fresh-squeezed lime juice
• Small bundle of fresh herbs (your choice: basil, fennel, mint, rosemary, sage, etc.), plus extra for garnish
• 2¼ cup chilled club soda
Pineapple syrup:
• 1/2 cup fresh pineapple juice
• 1/2 cup sugar
In a small saucepan, cook pineapple juice and sugar over medium heat, stirring constantly, until sugar dissolves (without boiling). Syrup will thicken slightly. Remove from heat and let cool; refrigerate until well-chilled (will keep in fridge up to 4 days).
Combine tequila, Génépy and chilled pineapple syrup in a 2-quart pitcher, stir to mix well. Stir in fresh lime juice and herb bundle. Cover tightly and refrigerate for 2 hours.
Before serving, stir again, strain out herbs, and add chilled club soda. Fill pitcher with ice and stir gently. Pour into ice-filled glasses, garnish each glass with your choice of herbs (and maybe a lime or two?). Cheers!
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