Switchel Sack: yield 1 tote
Take 1 part beefy 18oz waxed duck (canvas), add 3 parts 10oz canvas top, whip until it forms a stiff bag capable of standing on its own. Work in a bold dash of Johnson Woolen Mills (Vermont's own!) fabric as exterior pocket, combining with bomber hemp webbing straps and brass basket snaps. Serve with interior wallet and phone pockets with flap and garnish with an internal key ring and slot for your sharpest Blackwing. Don't forget the double snap closure for presentation and delicious functionality.
Mud Season Tough: Named after Vermont's dreaded season of slush, mud and 'mixed precipitation,' our bags are built to handle anything the weather throws at you. The Switchel sack will keep the elements at bay if you simply fold the top over to keep the crud out. It's not a dry bag, but you could ride to work with a laptop in the rain and it would be fine, if your commute is 5 miles or less and you don't live somewhere with a 'monsoon' season.
Wald Basket Essential: A good sack is a must-have for your Wald 137 half or full basket, no matter how light your load. The Switchel sack is works well on and off the bike, and makes any shoulder 56% classier.
Waxed Canvas will save the world: Durable, weatherproof, repairable and ages beautifully, waxed canvas is the perfect material for your cycling adventures.
Simple and Functional: Load it up and throw it over your shoulder or on your bike. Matte black brass hardware, and minimal seams keep it practical, weatherproof and stylish in a utilitarian way.
Made in Vermont: Handcrafted by one gal in Middlebury, Vermont, this sack is built to last.
Versatile Design: Snap it to your basket for townie rides, use it as a shoulder bag, or add a strap over the top for rowdy gnar action.
Waxed canvas, hemp webbing, wool pocket, brass hardware.
Size：22 cm × 32 cm × 30 cm
Fits the WALD 137 basket full or half (racer) height
Weight : about 500g
Capacity：17 liters
Actual Switchel aka Vermont Farmer's Gatorade Recipe:
-
1 cup ginger, chopped
-
½ cup VT maple syrup
-
½ cup apple cider vinegar
-
⅔ cup lemon juice
-
6 cups water
- Fill a 2-quart saucepan 2/3 with water + add ginger.
- Bring water to a boil + allow ginger to boil for about 2 minutes.
- Remove from heat + let ginger steep for 20 minutes.
- In a 2-quart pitcher, add maple syrup, apple cider vinegar + lemon juice.
- Strain ginger as you are pouring into pitcher.
- Stir + mix all ingredients well.
- Can be served warm or on ice.
- Best with addition of your booze of choice.
