Currently viewing the tag: "honey"
This dish was inspired by a 12 pound tub of Kimes Apiary honey from the main farm I was gifted this winter. The flavor of this honey is phenomenal and brings a lot to the dish. The leeks have an earthy funky note that marries so well with honey. If you don’t have access to the Kimes Apiary honey, look for something that is floral, buttery, and low-key, and not cloyingly sweet for best results. Use these leeks as a starter dish or a side to something braised in wine or vinegar, or something fried like chicken or squid.
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Well, I have to eat crow on my eagle post from last time. It has been pointed out to me that the young eagle has the white chest coloring of a 2nd year juvenile. We wanted it to be a new chick from this year, and we hadn’t seen last year’s juveniles in a long time, and it was flying with both adults, so we just assumed it was a new fledgling. But you know what happens when one assumes…
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By Keith Kimes, Kimes Apiary
Keith Kimes is a local beekeeper who keeps many of his hives on High Ground Organics’ two farm properties. We know that many of you are interested in the plight of honeybees worldwide, so we asked Keith for an update on his own efforts at limiting losses in his beehives.
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Another iteration of “Honey Lacquered Cauliflower”. This one is quite easy and gives a subtler variation to pan cooking it. It also yields a beautiful golden color, which orange cauliflower could accentuate. Marinating time is important to the success of this dish, so plan a little ahead so there is at least a half hour for marinating.
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Keith Kimes keeps his bees on our farm, which helps to keep our crops pollinated and growing well, and provides his bees with a healthy organic field to live in. He has some hives at our Lewis Road site and some at our home fields. The honey we have available now is from the Lewis Rd. hives and is largely from the spring blossoming of the eucalyptus trees and wildflowers at the top of our farm fields. (You can see some of the hives in the background in the picture to the left from our 2012 spring farm tour.) I asked Keith to write a little bit about his bees and the ups and downs of the honey flow. — Jeanne]
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This dressing goes with the Potato, Radish, Celery, Carrot, and Kale Salad, but will of course work elsewhere. Creamy is in quotes because there is just enough cream used to give the dressing silkiness and loft. You could also use mayonnaise instead of cream for a similar effect. The honey used initially for this dressing was from Keith Kimes’ hives on the Lewis Road High Ground Organics farm. It is a light bodied grade “C” with a high moisture content, so it mixes into the dressing readily, and is not super sweet, but very aromatic. Perfect for dressings.
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When my rosemary plant flowers, I like to collect the flowers and infuse honey with them. I use this fragrant honey to glaze vegetables and pork, for lacquering poultry, and on yogurt. I love the floral notes this infusion gives up. See recipe below for making rosemary flower infused honey.
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