Not quite a recipe, this one is more of a gathering of local deliciousness. We grilled up some green onion sausage from our favorite local butcher Iverstine Farms and served it two of our favorite local condiments.
Fermentation is the "it" word right now, but it's not a trend. It's a necessity. Consuming more gut-friendly bacteria is important to our health and future. And what better way to get those microbes in your belly than a cocktail?