"The Urban Farmer" has a nice ring to it. I saw his eyes light up the first time I referred to him as that in writing- his passion and his…
I felt as though I had found fall.
There she was! Peeking through the tall, green trees, her flames blazed against the bright, blue sky. I was far away from the city (as evidenced by the changes in political fervor), where the trees were still clinging to their youthful summer glow. My little red car, packed to the brim with Nordic sweaters, enamel plates and a menu fit for a cabin weekend, zipped along the winding roads to a shoot location. Yet at that moment, I inched along the road, leaning into my steering wheel and staring as high into my windshield as I could. There was fall!
My “day job(s)” have taken me farther and wider this season, to that cabin in the woods, to a magical old building with chipping paint, where I tossed a scavenged collection of branches and leaves, to the beach with a rosé dipped sunset. Each time, I tried to slow down enough to enjoy at least one little moment, in which I removed my head from the time checks and just inhaled the landscape, the season and the little journeys. It’s not easy, especially when the darkness begins to cloak the creaky trees, sending my imagination wildly into scenes from Stranger Things, but I tried then too.
It’s a time of year when we turn to spices, and pumpkins, and lattes that pretend to include both, in order to be in this season, to savor it slowly in the first hints of crisp fall air, but arguably, we should turn to honey.
Those mystifying, inspiring honey bees, who we as a society have taken for granted enough to push them to the verge of endangerment, are masters in capturing the essence of the season. From the same plot of land, their routines yield honeys so incomprehensibly different. This fall’s honey, is thicker, the sweetness intensifying as it rolls across the tongue ever so slowly, as if to say, savor the lingering golden light, the warmth and the bold colors.
No matter the season, nothing puts me quite in the moment like the combination of sweet and savory, so these Honey Sage drenched Biscuits are just that- sweet, savory odes to fall.
If you’re feeling particularly neighborly or generous, make extra Honey Sage Syrup and give the gift of fall to someone dear. When the biscuits are but mere crumbs, add the syrup to your evening bourbon drink with a fresh sage leaf garnish and really sink into the early sunset.
Whole Grain Apple Butter Parmesan Biscuits
Yield: ~ 12 biscuits
About this Recipe: Sweet enough to eat with breakfast or tea, savory enough to pair with roasted root vegetables and meats or warm butternut squash soups.
Glasses with varying levels of optimism/pessimism litter the surfaces of our apartment, creating a steady morning routine of retrieval. The many water glasses form trails of our attempts to beat the heat, a sip here, melted ice there, a refill, a new glass… until the sink is full, and the cycle repeats. Meanwhile, our little fur-baby leaves pockets of heat on the floor, as she shifts from cool tile, to hallway darkness, to that slight office breeze. Poor little one. It’s hot. It’s humid. It’s summer, and I love it, but none of our apartment situation really makes me scream, “let’s baaaake!”
So for the most part, the oven finds itself on a summer vacation, its energies reserved for quick bursts of pizza-making on busy nights or warming weekend pancakes. However, when it comes to celebrating two years with the love of my life, I brave the heat. On these sorts of summer occasions, the oven and I really set to work!
I don’t just bake, I commit. I turn on a long playlist, I grate, beat, pour, dance, scurry… and “glisten.” I commit because two years is special and because it’s that time of year when zucchinis demand acceptance and creativity because, like the heat, they are part of summer.
Like so many avoided activities, once I start, I just keep going, and bread leads to pie, but that’s another story. My Southern-Inspired Menu called for cornbread, but the season called for zucchini. This bread is both. It’s hearty enough to pair with fried chicken and deviled eggs but sweet enough to slather with butter and honey for breakfast.
Here’s to summer baking!
Whole Grain Browned Butter Zucchini Cornbread
Adapted from Bon Appétit
About this Recipe: Serve this warm with extra butter and honey. Compliments savory dishes or makes a wholesome breakfast. Can be made one day ahead. Store airtight at room temperature or in the refrigerator if you’re apartment, like mine, is hot.
The “Whole Body” section at Whole Foods sees a significant spike in sales about 1-2 weeks into January. Can you guess why?
This is about the time a person realizes his or her symptoms are no longer the effects of a well celebrated New Year and are, in fact, the start of a cold or flu. Since all I was hitting on New Year’s Eve was tea (admittedly lame), I was faster to recognize the softball in my throat as an ailment and not the consequence of celebration.
“Hippy” inclinations aside, I’ve long thought cough medicine was a form of syrupy, grape TORTURE. Why add suffering on top of suffering? Instead, I turn to nature for remedies I actually want to drink.
Landing somewhere between a soothing vegetable broth and Tang (in a good way!), this herbal tea’s ingredients unfold as you sip- a hit of ginger here, a faint kick of garlic there, a tart pucker of lemon and the sweetness of raw honey.
Whether not there’s a softball in your throat, this tea is a healthy way to start the morning or sip while cozily escaping the winter just beyond your window.
Sip and be well!
Herbal Cough Suppressant with Lemon & Turmeric
Recipe from Bon Appétit
Yield: Makes about 8 cups
About This Recipe: Imagine a cross between broth and the Tang from your childhood, in a good way, and you have this homemade elixir. Smooth and flavorful enough to drink even when your throat is in tip-top shape. Be careful not to boil the tea. It will give you a cleaner flavor and be more nutrient-rich.
Beneath my permed hair and 80s-inspired poof of bangs, my eyes were wide with horror! My elementary school teacher had just reported a staggering statistic about how much food waste ended up in landfills. My miniature, environmentalist heart could hardly take it. Today, the statistic is even more staggering at 33 million TONS of food each year (source).
I’m not perfect, and mold still claims more of my refrigerator’s contents than I would like to admit, but thanks to the Urban Farmer, most of our scraps become compost and contribute to the soil remediation process on the farm. I know composting isn’t a possibility for a lot of urban dwellers, but this girl can dream of the day my city will take action to mitigate food waste (many cities already do!). In the meantime, I am constantly seeking ways to waste less such as this win-win idea for wasting less food this holiday season.
The first part of this resourceful idea requires wine drinking- specifically Mulled Wine drinking. As I mentioned in my recipe post, Mulled Wine is the perfect drink to serve this time of year. It fills the home with a welcoming aroma, it’s easy to serve to a group, it’s a sipper, and it warms your spirit! However, after the last mug of mulled wine has been poured, the crockpot usually still holds a substantial portion of fruit. I couldn’t bear to toss all the wine and spice-infused fruit, so this Mulled Wine Compote was born!
I call this “Grandmother-style kitchen work.” There’s no precise recipe. Just throw that flavorful fruit into the food processor or blender, and whirl away! For a hint of sweetness and creaminess, I added a heaping spoonful or two of Creamed Honey. This liquid gold is like creamy caramel (you can learn more about creamed honey here). Bedillion Honey Farm’s version is still raw, so it maintains the goodness of pollen, propolis and enzymes pasteurized honeys lose, and it’s creamed with cinnamon for an extra touch of spice in the compote.
I also added another spoonful or two of Chinese Five Spice to intensify the fall notes.
My leftover crock of fruit made about 2 quarts of Mulled Wine Compote, which I divided into jam jars to give as gifts and serve at future gatherings.
The compote makes a great accent on a cheeseboard, so for very little effort, you’ll be prepared for a few small, holiday gatherings. The tart compote pairs well with the slight sweetness of these Carr’s Whole Wheat Crackers or a dense, fruit & nut bread. It would also be delicious on pancakes or French toast if you’re hosting a holiday brunch.
Drink warmly, waste less and enjoy more!
Mulled Wine Compote
To make mulled wine compote, reserve whatever wine is left from a batch of mulled wine (recipe below), and set it aside. Use a food processor or blender to puree the wine-infused fruit remnants of mulled wine (but remove the cinnamon sticks first). Add honey and more Chinese Five Spice to taste. Keep refrigerated until ready to serve. It also freezes well.
My mother taught me to appreciate the beauty in the old, the stories in the vintage, and the potential in the castaway items. However, over time, I allowed too many of these stories and collections to gather around me rather indiscriminately. Clearing space, both physical and mental, took on a daily, Sisyphean feel.
In need of a compass, I turned to an expert. I began reading The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing, and immediately, I felt a shift in my thinking. Many magazines and well meaning folks will advise to divide one’s abundance into piles based on the last time an object came into use. If it was more than a year, pitch it. However Marie Kondo, the book’s author, poses this question, “Does this ______ bring me joy?” In the end, this pursuit of tidiness and clarity is really the pursuit of happiness.
If the sweater or the jeans or the book no longer brings (or never brought) joy, send it to a new life, but send it with gratitude. This last bit, the gratitude, has made all the difference in my process towards less. Thank you handmade shirt sewn by my mom. Thank you mom, for creating with your hands when I was an impressionable child, for showing me the value and joy of making something from scratch.
Perhaps this is why I gravitated toward baking. Cakes, pies, breads, all made with care and intention, are but temporal objects in our hands. Yet the gatherings, the vague memory of a flavor, the way a room smells when an oven is warm… we carry these memories and cherish the sentiments long after the plates have been cleared.
Here’s a recipe for sharing joy and gratitude deliciously, just in time for Thanksgiving!
Pumpkin Cheesecake with Ginger Oat Crust
About This Recipe: Oats, spices, ginger and dates combine to make a wholesomely sweet crust, and each layer of this cheesecake is laced with Wigle’s Landlocked Spiced. Made with local, buckwheat honey, Landlocked Spiced is the distillery’s interpretation of rum and a flavorful ode to Pennsylvania’s many apiaries. If you’re landlocked and can’t get a bottle, substitute your favorite spiced rum, and enjoy!
Disclaimer: I did receive product in exchange for this post, but all opinions are my own! I love a brand that supports the honeybees!
“My goal in life is to walk around like Pooh Bear, with my ‘paw’ deep in a large crock of honey, savoring the sweetness all day long.”
In addition to honey’s sweet appeal, the Urban Farmer’s deeper motives for becoming a beekeeper stem from his passion for the environment. When I first introduced him as a beekeeper in the Meet a Beekeeper post, he explained his desire to defend the honey bee:
“I started to read more about the negative effects of GMO’s (Genetically Modified Organisms) and monocultures (growing a single crop, for a long time in vast areas, which prevents a diverse, year-round diet for bees and simultaneously depletes soil nutrients). The link between bee colony collapse [bees disappearing] and GMO’s seemed so obvious. Bees are dying, and people act as if it’s a big mystery, but if you look at the flaws of the industrial agricultural system, there’s an easy solution: support local honeybees. I chose to dive in completely and become a beekeeper.”
Throughout his fledgling beekeeping efforts, the honey was always off limits for us. He had to reserve the liquid gold for the bees, especially as the colder months approached. However, this year his hives have been flourishing, which meant there was sweetness to be shared. This also meant he was one step closer to his Pooh Bear aspirations! The honey extraction process merited a spotlight! I still have much to learn about bees, so who better to explain this exciting process than the Urban Farmer/the Urban Beekeeper himself!
How do you know when it’s time to extract honey?
In our climate in Pennsylvania, we have two major “nectar flows.” This refers to mass blooms of a variety of vegetation. The first nectar flow takes place in early summer, followed by a dearth (a drop in the nectar flow), then again in the early fall when knotweed and golden rod become the major food source for our bees. Generally, beekeepers harvest any excess honey after these flows, making sure to reserve enough honey for the bees to get through the summer dearth and the long winter. During the winter, honey is their only major food source.
How is the honey extracted from the hive?
The extraction process starts by removing the honey supers from the hive. Supers are smaller hive bodies that are placed on the top of the hive (see diagram). The bees naturally use the larger bottom hive bodies, called brood chambers, to raise their young and store pollen (and some honey too). Instinctually, bees store the honey on top of their young. When the hive has enough honey stores built in the brood chamber, they will start to store honey in the upper supers. At that point, the beekeeper can easily remove the frame of honey with out disturbing hatching eggs.
This, however, does not make it easy to remove bees from the honey supers to transport them for extraction. Some beekeepers use a leaf blower to persuade the bees from the frames or a tried-and-true process of shaking the bees off the frames and securing them in a box as fast as possible, before the bees rush back to their frames. Either way, it’s not an easy or full-proof procedure, and you might discover some stowaways!
What happens to your hives as the weather becomes colder?
The bees slow down in the cooler weather. They forage less and then not at all in the dead of winter. The queen slows down egg laying, and the bees go into a mode of trying to heat the hive. They detach their wings and vibrate at such a frequency that they can heat the hive through the negative degrees of winter.
When is the best time to start beekeeping? How does one start beekeeping?
The best time to start a new hive is in early Spring – March or April. Bees are becoming active at that time of year, and they begin the process of regrowing their numbers. Bee packages are available for purchase at this time. This is also the time of year when beekeepers make “splits” (splitting a bee hive into two hives), so it’s a good time to find local bees for sale. If you are interested in starting a bee hive, I highly recommend reaching out to Burgh Bees for information on where to find bees, as well as a listing of courses available through the organization. [Burgh Bees has a lot of helpful resources for non-locals too!]
If there’s anything I’ve learned in observing and discussing bees with the Urban Farmer, it’s that beekeeping is a fickle trade. A beekeeper can do everything right, only to discover his bees have fled the hive. Then, sadly, it’s back to the beginning. So when he discovered he could harvest honey from his hives, it was a celebratory moment with an especially sweet reward!
Extracting honey made me appreciate the beekeepers who harvest, store and sell large quantities of the honey. It’s sticky work for sure, and as we cranked the machine beekeepers have surely been using for centuries, we had our doubts. Were three frames worth this rigamarole? Would we salvage any honey, or would it all be stuck to the guts of the apparatus? We of little faith! When we turned the release nozzle, the honey flowed and flowed and flowed!
Sometimes my words and my emotions fail to convey my excitement and pride in the moment, so instead, I use my kitchen and my table. I’ve seen up close the ups and downs of tending to the little black and golden creatures. I’ve seen the stings, the swelling and the defeats. However, this pancake brunch was to celebrate the Urban Farmer’s determination, his dedication and nature’s dessert.
Honey sweetened, whole-wheat pancakes with honey & cinnamon whipped cream and topped with honey roasted bananas – this was a pancake brunch ode to honey!
Hopefully the bees’ remaining honey will carry them boldly through winter. Hopefully, the following spring will entice them with its nectar flow, and hopefully, this honey harvesting will become a tradition. For now though, we celebrate each spoonful we have and the progress the Urban Farmer is making on the bee front!
Whole Wheat Honey Banana Pancakes
w/ Honey Cinnamon Whipped Cream & Honey Roasted Bananas
Note: Pancakes are a great way to use local milk that has just turned, as well as bananas that are over ripened. I used a soured milk for this pancake recipe, and it yielded an extra fluffy pancake and less waste! As always though, exercise caution when using an ingredient past its peak. Alternately, you can use buttermilk.