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6.27.2013

Farm to Table International Symposium will be in New Orleans

Farm to Table International Symposium
will be in New Orleans
SOFAB, http://sofabinstitute.org/
and others have partnered to bring this very special event to New Orleans.
Take a look!
http://f2t-int.com/
Hope to see you there!

6.14.2013

Hive Checks

I was interested to see what our bees have been doing. 
It has been a busy year, and I had not checked the hives very often. 
I let the bees build their own comb this year to see what they would do. 
 The hives facing the Southeast  on the hill built out straight comb; 
but filled the north side ( high side of the hill that they are on) 
with honey first, then the south sides.. ( see below)
 The hives facing east, italian bees, facing  and sloping to the south,
 built their comb in a more organic way, on an angle in the hive facing southeast. 
Go figure.  
Smoking Faith's Hive
Faith's Bees building comb
Gracie's Bees Building comb
Gracie's Landing Board

Stella Rose's frames-
Honey on the north side, not on the south side of the frame. 

Love's Landing Board
Love's Hive
Top View of Love's Hive
Honeybees building comb


I also helped a young man and his sister get their first Queen and colony and  
we took a little of the honey out of one of his frames to share with his family.
 Now his Dad wants to know more about keeping bees too! 
I can't wait to help him get his first hive going. 

6.13.2013

COOKING WITH HONEY -CARRIE LEE'S HOT HONEY DUCK WITH SWEET POTATOES & DRUNKEN PECAN RELISH

Along with the bees, and our  mint and tarragon , I cook  often to incude what we have outside.
We lost 77 trees to Katrina and so we  started replanting Citrus.   The bees have made the citrus tree so much more productive!!
H ere is one of my favorite Honey / Citrus recipes
- quick and easy- low salt , and the oranges come from right outside of our door!

CARRIE LEE'S HOT HONEY DUCK
WITH SWEET POTATOES &  DRUNKEN PECAN RELISH 
 Serves two very hungry people.
 Instructions and ingredients are general to leave room for your creativity. 
It is best to make the  Drunken Pecan Relish a day ahead of time. See below:

CARRIE LEE'S HOT HONEY DUCK

GENERAL INGREDIENTS
One nice duck
One fresh pineapple, cored, peeled and sliced into chunks.
2-3 Large  Oranges ( we use our own Louisiana Sweet or Navels) , cut into 1/2s
2 sweet onions ( we like Vidalia,  but sweet yellow is fine. )
peel and cut into slices.. ( my husband likes to dice them , but I like to slice them  thin)
2  bulbs of  garlic sliced thin. 
Fresh ground cayenne pepper.
4 medium sized Sweet potatoes  peeled and cut into quarters. ( lengthwise)
1/2 cup to 1 cup of delicious raw honey ( dark raw buckwheat honey if possible , but and rawhoney is fine)
Handful of fresh chocolate mint to garnish for serving

GENERAL INSTRUCTIONS
Wash Duck and place into a very large coated or non stick pan- large enough to accommodate all the ingredients 
Place duck in center and stuff cavity with  half of garlic and onions and close with half orange with peel facing outward.
Place remaining onions and garlic  on bottom of pan surrounding duck
Place sweet potatoes  on top  of onions around duck. 
Peel remaining citrus and add  to pineapples , fill areas around sweet potatoes in  pan surrounding duck.
Coat duck entirely with honey let sit 5 minutes, recoat with honey again.
Sprinkle duck generously with cayenne pepper. 
 Bake at 325-50'F  until  leg bones come free,  45 min.. to an hour depending on size of the duck

DRUNKEN PECAN RELISH

GENERAL INGREDIENTS
1 cup of finely chopped pecans ( make sure pecans are well cleaned  of any shell)
1/2 cup of finely chopped golden raisins 
3 Tbs of finely of finely chopped chocolate mint ( regular mint will work just fine if chocolate is not available) 
1/2 cup or less of raw  honey ( lighter honey is best, but any raw honey is just fine) 

GENERAL INSTRUCTIONS
Finely chop  pecans and golden raisins
Add to glass bowl and mix
Add  Bourbon to cover and let sit overnight ( we use Maker's Mark )
Before serving, strain bourbon and add honey and mint to mixture  until texture is of your liking. 
Makes a great spread for leftover sandwiches too! 


TO SERVE:
Cut  duck in half, 
Serve each side with two quarters of sweet potatoes  with  a spoon full of the pineapple onion on top or inbetween. 
Top duck with Drunken Pecan Relish add a sprig of fresh Chocolate mint to the plate.
 Enjoy!