BEEpothecary Logo headliner
The Land of Milk and Honey

Cooking with Honey by Laurie Dotson

My Garden is coming along. I still have a lot to do yet, but a friend reminded me that summer hasn’t even started yet! so I do still have a season still ahead.

We have been very busy with our BEES.  Our Spring honey is in!  We have pulled half of the honey from the hives and will pull more in a couple of weeks when the rest is fulling capped.

Jeannie, Me, Pete and Steve inspection one of our hives

Jeannie, Laurie, Pete and Steve inspection one of our hives

 

IMG_6615

Our 7 frame Flow Hive. This is our first season with this new hive and so far we are loving it! It took us 30 minute to extract 35 pounds of honey. No disrupting the hive at all.

IMG_6632

This is a very active hive! Extracting honey !

IMG_6635

Raw Delicious Spring Honey

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
IMG_6631

Steve and Pete working the Flow Hive! June 2016

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
IMG_4478

Yummy BEEpothecary Local honey order online: https://squareup.com/market/beepothecary

 
Don’t for get to Check out our Marketplace:  mkt.com/beepothecary
 
 

What to make with our new honey???  Make a something for Father’s Day

Ricotta, honeycomb and hazelnut with rhubarb compote

Honey with the comb is honey pretty much as the bees intended. The idea is to eat the whole thing, comb and all. The comb has a chewy, waxy texture and is perfectly edible, but you can discreetly discard it once you’ve sucked all the honey from it, if you prefer.

Serves 4

1 1/4 cups skin-on hazelnuts
1 1/2 ricotta
1 cup honeycomb

For the compote
5 cups rhubarb, cut into 1 in. pieces
1/4 cup white sugar

1 Preheat the oven to 335. While it’s still a little wet from being washed, add the rhubarb to an ovenproof dish and toss with the sugar. Cover with foil and bake for 30-40 minutes, until tender. Leave to cool completely.

2 Turn the oven up to 350.  Spread the hazelnuts on a baking sheet and toast them in the oven for around 5 minutes, until they are lightly golden and the skins are starting to split.

3 Tip the nuts on to a clean tea towel. Fold the towel over them and rub vigorously. This will remove most of the skins, but don’t worry if a few stubborn bits remain.

4 Divide the ricotta between shallow serving bowls. Add a spoonful of rhubarb compote to each. Break or cut your honeycomb into 4 roughly equal pieces and place on the ricotta and rhubarb, trickling over any honey that has escaped. Scatter over the hazelnuts and serve.

• Recipe supplied by Hugh Fearnley-Whittingstall