William Skinner encourages home chefs and mixologists to acquire ingredients from ultra-local sources — it may take a little more legwork than you’re used to, but it’ll be worth it. “The biggest thing you can do is go to farmers markets,” he says. “There’s [one] in every community. Talk to these farmers and build a relationship with them. Once you do that, it’s an automatic connection.”

Lavender and Blueberry Sweet Tea | Makes 1 gallon
Recipe courtesy of 41 North

INGREDIENTS
1 gallon of water
13 tea bags
1 1/2 cups of sugar (or more to taste)
4 cups blueberries (he gets his from Baumhart Berry Farm in Vermilion)
1/4 cup lavender (he gets his from Mulberry Creek Herb Farm in Huron)

DIRECTIONS
In a large pot, steep the lavender in the gallon of water for about 15 minutes over medium heat. Remove from heat and strain out the lavender. Place the tea bags and the blueberries into the water for 45 minutes on low heat. Remove tea bags and stir in sugar. Puree the tea in a blender to break up blueberries. (Or, you can remove the berries and strain the tea, whichever you prefer for the look and texture of the drink.) Transfer to a gallon jug or pitcher and chill tea in the refrigerator before serving.