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Here are the waters from the public tasting on July 11.

The quantities listed are for one gallon of tap water, but the quantities are not meant to be precise -- feel free to vary quantities based on what is at hand. Keep the water in your refrigerator and as you enjoy it, top it off with more tap water. You'll taste when its time to start a new batch.

Bodega Bay Farmers Market: Three sliced lemons, 4 or 5 big handfuls of nasturtium flowers

Cloverdale Farmers Market: Three sliced limes, ? small watermelon, in chunks

Healdsburg Farmers Market: 2 sliced cucumbers, 3 sliced lemons, big handful of mint

Petaluma Farmers Market: ? cup dried lavender flowers (steeped in boiling water for 10 minutes, strained), 3 sliced lemons

Santa Rosa Original Farmers Market: 3 cups mixed berries (raspberries, boysenberries, blueberries), handful of edible flowers

Sebastopol: 5 peeled and sliced carrots, 4 cilantro sprigs, 6 to 8 Padron chiles, 1 tablespoon cumin seed

Sonoma Valley and Oakmont Farmers Markets: 1? cups sliced strawberries, 1? cups muddled (crushed) blueberries, 8 to 10 large mint leaves (preferably chocolate mint)

Wednesday Night Market: 3 cups blackberries, 6 to 8 sage leaves

Windsor Farmers Market: 2 sliced cucumbers, 2 jalape?s (split lengthwise), several thyme sprigs

Worth Our Weight Culinary Apprenticeship Program: ? fresh pineapple, peeled and sliced, 2 to 3 sliced oranges, several cilantro sprigs, handful of unsprayed rose petals

I experimented with this water when I had a lot of fresh organic blueberries. It was absolutely delicious and I was able to top it off for over a week before the flavors grew weak.

A Sweet Flavored Water

Makes 1 quart, easily doubled

? cup organic blueberries, halved

2 whole cloves

2 cardamom pod, cracked

Put the blueberries into a quart jar, such as a Mason jar, add the cloves and cardamom and fill with tap water. Secure the lid and refrigerate for several hours before straining into glasses. As you drink the water, top off the jar with tap water. Flavors will stay bright for about a week and sometimes longer.

Water flavored with cucumber is remarkably refreshing and here forms the foundation for other flavors. If you prefer things tart and tangy, this is the flavored water for you.

A Savory Flavored Water

Makes 1 quart, easily doubled

1 lemon cucumber, thinly sliced

3 or 4 radishes, thinly sliced

2 or 3 lemon slices

-- Sprig of lemon verbena, optional

Put the cucumber, radishes, lemon slices and lemon verbena, if using, into a quart jar, fill with tap water, secure the lid and refrigerate for several hours before staining into glasses. Flavors will stay bright for about a week; top off with fresh tap water as you drink it.

Don't try to get your kids to drink this one; it is a rare child that likes spicy foods. But if you do, you'll love this aromatic water that has quite a kick to it; it is perfect in hot weather.

A Spicy Flavored Water

Makes 1 quart, easily doubled

2 poblanos or 6 to 8 Padrons

1 or 2 serrano or jalape? chiles

3 or 4 cilantro sprigs

3 or 4 lime slices

Wash the chiles. Make a lengthwise cut in each one, cutting from the trip and to but not through the stem end; you want to open them up, not slice them.

Put the chiles into a quart jar, add the cilantro and lime, cover with tap water, secure the lid and refrigerate for several hours or overnight.

Pour into glasses to serve and top off the jar with more tap water. This will last at least a week.

Black pepper and strawberries complement each other beautifully, making this delicious and sultry water one of my favorites.

Strawberry-Black Pepper Water

Makes 1 quart, easily doubled

1 cup strawberries, stemmed and sliced lengthwise

1 to 2 teaspoons best-quality whole black peppercorns

Put the strawberries into a quart jar, add the peppercorns and cover with tap water. Secure the lid and refrigerator for several hours. To serve, pour into glasses with or without ice. Top off the jar with more tap water; the flavors will stay bright for 3 or 4 days.

Michele Anna Jordan hosts "Mouthful" each Sunday at 7 p.m. on KRCB 90.9 & 91.1 FM. E-mail Jordan at michele@micheleannajordan.com. You'll find her blog, "Eat This Now," at pantry.blogs.pressdemocrat.com/