As it turns out, when pickles are good, we eat lots of them. If they are too acid or too sweet, they languish in the pantry. I’ve tried many vegetables and many styles over the years and have concluded that we really only eat a […]
Quacking from Rappahannock (our blog)
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…)
I am not a professional forager, but I do harvest wild plants for eating. The easy ones are summer berries, autumn berries, and pawpaws; the more glamorous ones, morels & chanterelles (although to be truthful, my husband does most of the mushroom hunting); the prettier ones […]
It’s a little hard to get live green food out of the cold frames right now.
And anyway, we don’t have that many cold frames; … and they weren’t planted that thickly… and they’ve been depleted by earlier harvests. We just need to get more cold frames (not just Reemay over hoops)… and we are working on that.
Meanwhile, what’s to do to get fresh salad greens while waiting for the snow to melt so I can harvest mache, Austrian winter pea shoots and maybe arugula and some land cress? One sprouts.
Because, frankly, I really want to avoid lettuce grown like this.
Sprouting is easy. Gather some wide-mouth pint or quart canning jars and some food-grade seeds (NOT seeds for planting which may be treated with something noxious).
Winter. Cold and white this February. We have seen -2F (-19F) several nights, which, for us, is cold, and it’s been sustained. There are days where the high temperature nudged 15 or even 20F ( -9 or even 77C). Even the Chesapeake is frozen in […]