by Sascha Archer, Sauvie Island Shrubs

Hello Bridgetown Baby families!

I’m Sascha, the one woman show behind Sauvie Shrubs: a hyper local pantry & botanical company based on magical Sauvie Island. Prior to making shrubs I spent much of my adult working life caring for newborns and supporting new mothers and families in a variety of capacities. After doing my training at Birthingway College of Midwifery here in Portland I moved to Canada and then South Africa where I worked as a postpartum doula and art therapist. In 2015, I moved back to Portland, settled on Sauvie Island, and discovered the wonderful work of Bridgetown Baby. And I was honored to work with Merriah and team, in the early days of BB, as a postpartum doula. 

While my life has led to many different careers and paths, one thing has remained constant, and that has been finding unique and creative ways to extend my love, care and passion for new families the world over. Sauvie Shrubs is another way I have done this. 

Sauvie Shrubs was born after a decade of making shrubs to treat a variety of my own ongoing gut issues. In case you are wondering what exactly a shrub is, here you go: shrubs are a drinking vinegar concentrate made by combining vinegar, fruit or juice and sugar or honey that is then steeped or fermented and strained. The end result is a tart, tangy, slightly sweet (but very low in sugar), fruit-forward concentrated vinegar syrup, that is both healthy and delicious.

Shrubs boast a variety of health benefits and can help with many symptoms that both pregnant and new mothers experience ranging from relieving heartburn, regulating blood sugar levels, combating colds, helping with blood circulation, reducing swelling and bloating, treating morning sickness and getting rid of leg cramps and more.* Many of my pregnant and new mother customers find great relief and enjoy the fact that shrubs are a delightful way to both nourish and treat their body, mind and spirit.

Most often this is done by making a healthy and delicious mocktail (just combine sparkling water and a tablespoon of shrub for a shrub spritzer)! But don’t let that stop you from experimenting with shrub salad dressings, drizzling on yogurt (in smoothies is great, too), sorbet, ice cream or fruit salad, in soups and broths, as a marinade or finisher on meat/fish or vegetables - and the most commonly known use: in cocktails! You can find a variety of fun recipes on the Sauvie Shrubs website. 

This July I’m celebrating and highlighting moms-to-be and new mothers. I’m happy to offer 20% off any purchase on the Sauvie Shrubs website exclusively for BB clients. Just enter the code BB20 at checkout. And to see what shrubs are in stock head over to the website.

If you’d like to try your hand at making your own shrub, read below for a fun and refreshing summer shrub recipe that highlights seasonal Sauvie Island berries.)

One last thing to note during these HOT summer days is that shrubs can help you beat the heat by cooling you down. Farmers as far back as the Civil War have been drinking a version of shrub in the fields as a way to hydrate and regulate body temperature in the sweltering sun! Apple cider vinegar helps in replenishing the minerals and electrolytes that are lost when sweating, such as potassium and magnesium. Just mix a tablespoon or two in your water bottle or glass (I love this with coconut water, too) to help you stay hydrated!

You can find my products this summer at the St. John’s Farmers Market and at the once-a-month second Sunday Sauvie Farmers Market that I founded and manage. Also a great excuse to come visit the island! Feel free to reach out to me with any questions via email: sauvieshrubs@gmail.com

Cheers to your health and all the wonders that come with growing your family!

~Sascha

Raspberry-Thyme Shrub

Enjoy this fun and refreshing summer shrub recipe that highlights seasonal Sauvie Island berries (my favorite u-Pick is at Sauvie’s Columbia Farms)!

Ingredients:

• 2 cups (10 ounces) raspberries (I love the yellow raspberries)

• 1 cup sugar

• 8 thyme sprigs

• 1 cup apple cider vinegar

Process:

Place raspberries and sugar in a medium bowl. Crush the berries and then stir to combine. Cover bowl with plastic wrap and place in refrigerator. Allow to macerate for up to 2 days. Meanwhile, place the thyme springs into a nonreactive container, cover with the cider vinegar and store in a cool, dark place for up to 2 days (fridge is fine but not necessary). Next put a fine mesh strainer over a small bowl and pour raspberry mixture through to remove solids. Strain vinegar mixture over the same mesh strainer, into the same bowl as the raspberry syrup. Allow to combine. There may be sugar clinging to the berry solids, in the strainer. If so, set the strainer with the solids over another small bowl. Pour the syrup-and-vinegar mixture over the solids to wash the sugar into the bowl. Repeat as needed. Pour syrup-and-vinegar mixture into a clean mason jar. Cap it, shake it well to incorporate and dissolve sugar and place in the refrigerator preferably up to a week before using. Discard any solids or save them for another use, like we do, with our zero waste line of shrub fruit leather, shrub jam, fire cider seasoning salt, etc.!

*Information above provided by Sauvie Island Shrubs; this is not medical advice to replace that of your doctor. Please consult with your medical team about your postpartum care.