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Tribute to People’s Cider Co

People's Cider

Last weekend we played for a May Day/Anniversary celebration at People’s Cider Company here in Grand Rapids.

We have shopped at Fulton Street Farmers Market for the past couple of years for our weekly Saturday morning groceries, and along with getting our vegetables, cheese, and meat we have filled up our empty jug with the greatest barrel aged ciders in the country, all made by our friend Jason Lummen of People’s Cider. Every weekend we roll out of bed rain or shine and stroll over to the market for a sample of the amazing flavors of apple, wood, and bourbon.

When Jason asked us to play for his anniversary party we were happy to return the favor. The day of the party was cold for playing music outside but many friends and family showed up to celebrate, to make music, to listen, and drink a few great ciders. Cheers to you Jason and to many more barrels of joy!

Along with being an excellent Saturday morning breakfast, Jason’s ciders are also great to drink with home cooked farmers market meals. From chicken to cheese to potatoes just put a little cider in the cooking and the rest in your belly with the finished meal. If you are lucky enough to get a lot of extra cider, try slow braising a whole rabbit or chicken in the cider, or just add a few swigs to your mushroom risotto and enjoy the added tart brightness.

Here is one of our favorite recipes from the past two years:

People’s Cider Braised Rabbit 

1 whole fresh farmers market rabbit (got ours from Rakowski Farms)
1-2 liters People’s Cider
1/4 cup olive oil
2 large carrots, roughly chopped
1 onion, chopped
8 -10 cloves of garlic, diced
2 large sprigs of fresh rosemary, stripped and roughly chopped

Preheat the oven to 300 degrees F.

Bring rabbit to room temperature, then heat the olive oil on medium high heat.

Brown the rabbit in an oven proof casserole dish, approximately 2 min per side. Take the rabbit out and set aside.

Brown the onion, carrots, garlic and rosemary for 2 min in the oil.

Return the rabbit back to the pan with the onion mixture and cover with the cider. Heat up to a low simmer then cover and put in the oven for 2-4 hours until the meat is falling off the bone.

Serve with brown rice and steamed greens.

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