We are all tired of the grayness and wetness that has been our unusual lot in the Virginia northern Piedmont over the last year. Our winter has not been particularly cold, the temperatures dipped below 10F ( -12C) only a few times, and briefly at […]
French (or garden) sorrel is a super hardy perennial potherb with a bright pleasant tartness. It grows in my unheated hoop house even in the harshest winters providing refreshingly tart leaves for our winter salads. It is one of the first vegetables I harvest outside: […]
The black locusts enchanting blossoms are melting away in the rain as I write. As everything else this year, they were 10 days to 2 weeks earlier than usual – I generally count on the 2nd week of May to be peak time for the pearly bunches of fragrant flowers. My nose noticed the first ones on April 28, this year, as I was walking out of the Flint Hill Volunteer Fire & Rescue Hall where I was cooking for a wedding. But unlike many other years, this year was a good season, with showy, abundant and long lasting blossoms – well over 10 days. Despite almost 6 inches of rain last week, they kept blooming. But all things end, and now they are just drooping, brown and limp, rain water pulling them down closer to the ground… (more…)
Blackberry time is here. The canes in the garden have started to produce, and should all go well, continue to produce for another 4 weeks. Which is good, because blackberries (and eggplants) are one of the consolations of a typical Virginia summer, especially the kinds we’ve been seeing the last few years: hot, hotter, no rain, and yet muggy. Ouch.
But at least we have blackberries. That means blackberry sorbet, blackberry sourcream sherbet, creme de blackberry, blackberry shrub. But not blackberry gastrique nor blackberry jam, of which we still have plenty. We eat them. We freeze them. Me make juice. We sell them. It’s blackberry time, I tell you.
It’s also hot. So, preparations with minimum applications of heat are ideal. And blackberries, with their sweet-tart flavor, lend themselves well to savory dishes.
Recently, I prepared a smoked duck salad as an appetizer for a 32-guest lunch (inspired by this recipe from the James Beard Foundation). I simplified the James Beard Foundation recipe by using smoked duck breasts prepared by The Whole Ox Butcher Shop in Marshall, VA (which sliced paper-thin with their meat slicer); changed the sauce a little bit… and reduced the plate to appetizer size.
An easy dish and attractive that’s great for a crowd, as all the components can be prepared ahead and assembled up to 30 minutes before serving (because we are using robust greens that can stand to the sauce).
So there, Smoked Duck Breast & Blackberry Salad – Appetizer for 12 (more…)
As one who loves beets, I have yet to find something made with beets that I don’t like. Raw beet salad, roasted beet and goat cheese sandwich, borscht, pickled beets (a favorite), beet ice-cream, savory beet tart, sweet beet tart (see Bar Tartine, by Courtney […]
Have you ever wondered what determines the color of honey? or its texture? why are some honey darker or lighter? why are some honey extremely liquid, other much thicker, or some even “solid”? why do they have different textures?
In essence, it boils down to which flowers the bees visit. Nectar from different flowers yield honey with different color, texture, viscosity… and taste. Honey absolutely reflects the terroir where the bees live, since they forage within 2 or 3 miles from their hive. When large fields of the same plant bloom at the same time (whether it’s a field of clover, an orange grove, or acres of wild blackberries or autumn olives), bees are able to collect their nectar in mass over a short period of time. Since a foraging bee collects nectar from only one flowering species on any one trip (50 to 100 flowers are visited on one trip), the hive gives priority to plants that are blooming in mass at the same time: it’s much more productive for them! The beekeeper monitor blooms, nectar flow, and bee in-take to time the placement and removal of the honey supers. Honey supers are boxes of frames dedicated to collect harvestable honey (as opposed to brood frames, or honey that will serve as food for the bees)
Even with our small apiaries the color differences are startling, and the taste sometime very different. Look at the picture: all eight jars represent honey from 2015, harvested at different times and from different small apiaries, yet all located within 8 miles from our house, in Rappahannock county in the Northern Virginia Piedmont at the foothill of the BlueRidge Mountains.
Keith (who is the beekeeper) tries to set aside a jar from each harvest batch and here are his notes for the jars in the pictures: (more…)