Home

Honey Caramels Recipe

3 Comments

I have an insatiable sweet tooth. It is no wonder that that one of my Rugby buddies refers to me, affectionately, as “Fatboy”! Thanks Steve! For a number of years another Rugby buddy, Vince P and I catered large BBQ’s and fundraising events – we were also affectionately known as the “Fatboys”. Now, don’t read too much into that affectionate stuff, Ruggers just tend squeeze tight in scrums, ruck and mauls!

unnamed

Just an FYI….I am the Skinny one pictured on the apron! LOL

Back to talking about the Caramels……..Just a side note….how do you say “caramel”?

caramel

noun car·a·mel \ˈkär-məl; ˈker-ə-məl, ˈka-rə-, -ˌmel\

Looks like Merriam and Webster will give you a choices.

Even though honey season is over and I have “officially” sold out, I did keep a 1/2 gallon jar(6 lbs.) of late summer honey for my personal use. Did I say I had a sweet tooth? I do love my honey!

While cruising through Facebook a few days ago I ran across a mention of Honey Caramel candy and just had to try it. End result – very, very tasty but did not turn out as aesthetically pleasing as the results on the recipe web page! See below.

honey-caramels_exps160197_thca2916394c11_16_4bc_rms

Looks so yummy and I think they must have frozen theirs or cheated some other way that only food photographers know the truth…..

caramel

I wound up rolling mine in wax paper like Bakersfield’s famous Dewar’s Caramel chews.

Ingredients

  • 1 teaspoon plus 1/4 cup butter, divided
  • 1 cup heavy whipping cream
  • 1 cup honey
  • 1/2 cup sugar
  • 1 cup chopped walnuts
  • 1 teaspoon vanilla extract

Directions

  1. Line a 8-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside.
  2. In a large heavy saucepan, combine the cream, honey, sugar and remaining butter. Cook and stir over medium-low heat until a candy thermometer reads 238°.
  3. Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals.
  4. Cook, stirring constantly, until a candy thermometer reads 255° (hard-ball stage). Stir in walnuts( I only used 1/3 cup) and vanilla; return mixture to 255°. I think Hard Ball stage is a little higher than 255 deg F.
  5. Remove from the heat. Pour into prepared pan (do not scrape saucepan).
  6. Let stand until firm, about 5 hours or overnight.
  7. Using foil, lift candy out of pan; discard foil. Cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends. Yield: about 1-1/2 pounds.

I originally heated it to “soft ball stage….235 deg F – I reheated to 255 deg F and research indicates that the hard ball stage runs up to 265 deg F. My suggestion if you want to try this recipe is go on up to the 260-265 deg F range.

One more suggestion…..use heavy duty foil in the pan!

Originally published as Honey Caramels in Taste of Home Christmas Annual 2013, p144 

Busy day today…..Earlier in the day I took one of my favorite customer and his wife out on a bee inspection tour. We first visited my topbar hive here in Kingwood. The hive is doing beautifully. They were taking photos and shared the results with me. There was a perfect view of a bar with a perfect dense brood pattern……text book. The queen is doing her job!

16734812_1181493401919981_1500621960_o

Look at the tight dense pattern. This was one of several bars with a similar pattern.

16735391_1181493378586650_1510434119_o

The girls are working hard, putting pollen away, making bee bread and some honey across the top of the bar.

Next we visited one of my 8 frame garden hives.

16731806_1181493195253335_1737980959_o

This is a deep frame with an almost perfectly capped honeycomb. Close to 5 pounds – both sides looked just like this. Yum

16732107_1181493301919991_632665327_o

There she is….tucking some pollen away. The symmetry is almost mind-blowing! I just marvel at what nature can accomplish!

 

I am going to end this post with sadness in my heart. A woman who came into my life when I had to immediately move a hive upon nasty request by my HOA, has passed away. She graciously offered up a location for my hive on her ranch up in Franklin,Texas. It was a bit far away, but it grew into a friendship and a mentorship. Johnnie wanted to become a beekeeper and I helped….She was so cute in her bee suit….I had to coach her about donning the outfit….Still makes me smile and laugh a little. We wound up with two hives for her and one more across the road on her niece’s property in addition to one for me. My original hive was productive but absconded…..

 

I found a good deal on 4 NUC’s and installed them the spring of 2016. We had problems with hive beetles. We lost two and another was not doing well. Johnnie nursed that hive back to health. She physically squished hundreds of hive beetles and kept the beetle traps loaded with mineral oil. She was becoming a beekeeper. We picked up two strong NUC’s at the end of summer and now we had 4 good hives. This was when she began telling me of some pains. It wasn’t long before it was diagnosed and the prognosis wasn’t good.

I visited her a few weeks ago, sat beside the bed and held her hand. She had a grace and sweetness about her that touched my heart. My mother passed away at the end of July 2016,  teaching life lessons up until her last breath. Johnnie also showed me grace, dignity and no fear of death. She was ready to shed her earthly body. She passed away early this morning. There is a little less sweetness on earth today but heaven has gained a beautiful soul.

Rest in Peace Johnnie

Bishop

 

 

Advertisements

We Have Baby Bees!

2 Comments

Earlier this week I was a bit disheartened. The hive that I had labeled the “Cowboy” hive appeared to have abandoned, absconded, from the hive. I am an eternal optimist and even though there was no evidence of robbing, no evidence of hive beetles and an apparently ghost town looking hive, I maintained hope. I planned to return a few days later to confirm my suspicion.

Today, Thursday February 9th, I went out to the hive location in Splendora. I anticipated removing one hive and possibly adding a deep box with drawn comb onto the second hive that was thriving. Well, the Cowboy hive with two deep boxes was void of bees in the top box but, on closer examination of the frames in the lower box…….I saw capped brood, tons of bee bread and after moving a cluster of bees I saw new larva. I was amazed and “friggin” happy. I went from losing a hive to having optimism for the survivor bees that my “Goo” friend John and I cut from a downed tree in Porter last spring. See Goo Friends post – https://bishopsbackyardfarm.com/2016/04/

I am a happy camper/beekeeper!!!!!!!

thumbnail_img_2657

Inspecting the Cowboy Hive in Splendora. Finding good news! We have babies!!!!! I am fully geared up but didn’t need to be…gentle bees.

cropped-thumbnail_img_2657

Such a serious look….but it is a happy look! Thanks to John – my Goo friend for snapping the photo.

My trip to Splendora was two fold, I found a small NUC box with 5 frames for sale on Craig’s List in a nearby area. The young couple selling the box were new residents to a nice 3.5 acre parcel in the Splendora area and the idea of becoming beekeepers in addition to the rest of the work needed on the property was a bit daunting. Therefore….I took/bought the box.

It was not just just a quick purchase and go. The young couple, Charlie and Esmeralda, were friendly, open and also inquisitive. Small world, their interest in beekeeping was the result of a” groupon” class taught by the same instructor I had three years ago. They had stars in their eyes about beekeeping but realized that they needed to take smaller bites in managing their property, the bees would have to wait. They had just planted some fruit trees and were prepping a couple of raised beds for veggies. Esmeralda wants bananas and I told her about my bananas, Mexican bananas, and I saw her grin. Next trip I committed to bringing some pups of both the Manzano and the Burro bananas for them.I gave them my beekeeper business card and I now have a new customer for my local raw honey as well, at least until they become beekeepers…..Yee Haw!

It is just amazing what happens when you take time to get to know people.

TTFN

Bishop

Trivia – I have been using TTFN as my sign off for quite some time now….I lifted the “intialized” phrase from a special friend many years ago and always thought it originated from Winnie the Pooh stories…….. Well not quite!

From Wikipedia – “TTFN is an initialism for a colloquial valediction, ‘ta ta for now’, based on ‘ta ta‘, an informal ‘goodbye’. The expression came to prominence, in the UK, during the Second World War. Used by the military, it was frequently heard by the British public.”

The link to Winnie the Pooh, ,Tigger actually, did not occur until long after A.A. Milne wrote the books. Again, according to Wikipedia, “In Winnie the Pooh and the Blustery Day, a 1968 Disney featurette, the voice of Tigger was performed by Paul Winchell, whose wife Jean Freeman suggested that he ad-lib the line. Apparently it resonated!

And now you know the rest of the story!

 

Blogging Hiatus

8 Comments

Oh, I hope it is over! I am long overdue. I have an excuse for the hiatus….actually multiple excuses. It has been a bit of slow times in the garden, Holidays, travel and building/prepping bee equipment that I will claim for my excuses. Let me add the distraction of my Christmas gift, Kitchen Aid mixer for making bread and creamed honey for your consideration! I have more if you want to ask!

January 2nd, my wife and I embarked on an epic 4,125 mile road trip. We got as far north as Billings,MT. Why Billings…… it had something to do with beer, snow and stubbornness! Torrington, WY to see my great grandsons….. and granddaughter. Four days in Breckinridge, CO for a family gathering – skiing, tubing and snowshoeing and family bonding. Albuquerque, NM  to visit with my cousin. All in all an interesting trip.
Upon return we witnessed the remnants of the Houston freeze that decimated my bananas and plants, destryed the 14 papaya plants, killed my young lime tree and ruined 3 dozen or so of my Meyer lemons!On  the positive side, lots of dead foliage for mulch and compost!

Bees- building more boxes, painting more boxes and experimenting with new semi-transparent stains. My wife gets involved putting her touch, stenciling and stamping bees and other images on the boxes. Teamwork, I do the mindless hammering, painting and staining and she does the creative elements. Works for me!

The blue stain looks gray, the green stain looks very nice and the natural stain always looks good. I am purging white painted boxes and making them yellow! Not quite so boring!

Green medium boxes with the first coat in place.

Kathy has stamped some bee images on the medium boxes now with a second coat.


A mix of natural stain and yellow boxes. You can see some more intricate stenciling from last year’s efforts. Time consuming and probably overkill.


The “blue” gray stained boxes. The black bees show up nicely. Thanks Hun! And yes dear, when I stack the boxes on the hives I will make sure the bee images alternate and not line up, one over the other!

Can’t wait for Spring……and it looks like it might “bee” early!

TTFN

Bishop

Fourteen Papaya Trees

2 Comments

I think I have had pretty good results by dumping a handful of seeds into a pot. Another balmy 78 degree in Houston. With sweat dripping down my brow I teased the roots out of the tangled mess and now have 14 little trees in 4 inch pots. The weather for the rest of the week continues to look balmy. The roots should take hold.

img_2419

14 trees soaking and looking pretty darned good.


img_2420

A closer look at one of the more robust seedlings. I am excited.

A web search indicates I may have fruits in 6 – 10 months. Seems like a very short time frame to me but sounds good.

I went and visited the hive in the yard where my papaya seeds originated. It was late afternoon and the comings and goings were a bit slow. I think I need to do an inspection mid day tomorrow, weather permitting. I don’t want another colony to abscond!

TTFN

Bishop

 

 

 

 

Wild Harvest

1 Comment

The lazy approach to this post. I have made jam from Texas wild dewberries and jelly with wild plums. I and anxious to add a jam or jelly from each to the wild Texas offerings from below. This is an article from Texas Parks and Wildlife, link included.

Use Texas’ bounty of native fruits for your next pie or jelly.

By Dyanne Fry Cortez

Illustrations By Clemente Guzman

http://tpwmagazine.com/archive/2013/aug/ed_3_wildharvest/

I still recall the summer I discovered mustang grapes.

I was 18 years old, working in a Youth Conservation Corps camp at Inks Dam National Fish Hatchery. One of our projects was clearing undergrowth from the Colorado River bank west of the rearing ponds.

When we started, the place was a jungle. It had huge, lovely shade trees, but they were hard to find in the tangle of weeds, shrubs and vines. Any visitor who wanted to bushwhack a path to the water risked a run-in with poison ivy. Within a week, nearly everyone on our crew had a rash.

Less hostile, but equally abundant, were the gray-green, heart-shaped leaves and twisty, grooved wood of wild grapevines. I’d seen them before (they’re everywhere in the Hill Country) but didn’t know they actually produced grapes until I glanced at a vine we’d just chopped down with our loppers and pruning saws. It was loaded with small clusters of round, deep-purple fruit.

Mustang Grapes

Mustang grapes make a zingy grape jam.

Assured by a supervisor that they were safe to eat, I picked one and gave it a try. Extremely tart, but it had a definite grape flavor. Within the fleshy outer skin, a sweetish blob of white pulp enclosed several seeds. I looked up and saw more grapes hanging in the trees. Not the kind of thing you’d eat by the handful, but they were so pretty. In my teenaged, tree-hugging heart, I just knew they had to be good for something.

On my next off-duty afternoon, I “rescued” a tub of mustang grapes from the riverbank and dropped them off at my mom’s house in Burnet. When my summer gig ended, I came home to jars of zingy grape jam.

Since then, I’ve spent many a July day in search of wild grapes. Along the way, I’ve gotten acquainted with dewberries, agarita berries and prickly pears. There are wild fruits all over Texas. Finding them, gathering them and turning them into something good to eat add up to a great recipe for connecting with the outdoors.

Free food, you say? I wouldn’t call it that. Some wild fruits grow in inconvenient places. Many are armed with thorns or other natural defenses. Some seasons produce abundant crops; other times, it takes a lot of foraging to gather a batch. And some harvests are followed by days of work in the kitchen.

Maybe it’s the challenge that attracts me. Or maybe that first spoonful of mustang jam gave me a lifelong taste for untamed flavor. Here’s a sampling of what Texas has to offer.

Agarita (Mahonia trifoliolata)

Range: Edwards Plateau and Trans-Pecos, may appear in other areas
Harvest time: May to early June

agarita

Agarita

With sharp-pointed leaves and red berries, this hardy shrub resembles a holly, but actually belongs to the barberry family. Agarita grows under oak and elm trees, along fencerows and at the edges of wooded areas. Plants that get sun at least part of the day are more likely to produce fruit.

Picking agarita fruit is hard work. The berries are small, a quarter-inch or less, and well protected by the prickly foliage. My favorite way to harvest them is to spread a sheet on the ground and whack the bush with a broom handle or other suitable stick. Scraping branches with barbecue tongs works, too. You’ll lose some fruit in the dirt (but they’ll be enjoyed later by wild creatures), and you’ll get a lot of leaves and twigs mixed in with your harvest.

Back home, I dump the whole collection into a large cooking pot, fill it with water, and let it sit for several hours. Leaves and dirt sink to the bottom; berries float to the top, where I can scoop them out with a strainer. That’s the idea, anyway, and it sort of works. If I spend half a day picking and wind up with two gallons of cleaned fruit, I feel as if I’ve done well.

Agarita makes a pretty red jelly with a flavor all its own. I’ve also seen recipes for a sweetened juice cooler and an agarita wine.

Dewberry (Rubus trivialis)

Range: East and Central Texas, coastal river valleys
Harvest time: May

Dewberry Agarita

Dewberries

Dewberry is a wild blackberry that grows on a low, trailing vine. Its thorny stems and white, five-petaled flowers mark it as a member of the rose family. Berries start out green, then turn red, but are sweetest when they’re black and fully ripe. This is one wild fruit that’s good to eat right off the vine. It’s also good for pies, cobblers and preserves.

Botanist Scooter Cheatham, director of Useful Wild Plants Inc. and lead author of its multivolume encyclopedia, offers this tip for Texas wild harvesters: “When the dewberries are ripe, the green [mustang] grapes are coming along. If you can’t find enough dewberries, put in an equal amount of green grapes, and it makes a scrumptious cobbler.”

Mustang Grape (Vitis mustangensis)

Range: Eastern two-thirds of state
Harvest time: May through July

Several species of wild grapes are native to Texas. The tart, highly acidic mustang grape is the most common. It climbs trees and drapes itself over fences. Large, old vines can be found in wooded areas. I’ve gone hunting many times and found a good bit of fruit hanging too high to pick, even with a good ladder. When they’re within reach, grapes are easy to harvest. Pull them off the stem one by one, or clip clusters with a small pair of garden shears and remove the stems later. Wear latex gloves: the acid in the fruit can irritate skin and leave hands itching for days.

Guten Appetit!, a cookbook published by the Sophienburg Museum in New Braunfels, offers this advice on picking green grapes for preserves or cobbler: “Use grapes that are not mature, about the size of an English pea and before the seeds are hard.” For my own jam, I wait until they turn purple in July.

Other Vitis species grow in various parts of Texas. Wherever you live, there’s probably a vine nearby that could provide fruit for jam, jelly, cobbler or wine. All of our native grapes are dioecious, producing male and female flowers on separate plants. Only female vines will bear fruit.

Western Mayhaw (Crataegus opaca)

Range: East Texas near Louisiana state line
Harvest time: April through May

mayhaw

Western mayhaw

Mayhaw is a type of hawthorn, a small to medium-sized tree that flowers in spring and produces a cranberry-red fruit. It grows in acid soil along rivers and sloughs, often standing in shallow water, but will also grow on dry land. Jim McNeill, a jelly maker of long experience, had a grove of large mayhaws at his home in Nederland.

“They were probably in excess of 75 years old, but Hur­ricane Ike flattened them,” he says.

The fruit falls off when it’s ripe, and mayhaw pickers harvest it from the ground. McNeill would spread a sheet under his trees, catching the fall over several days. If spring rains come at the right time, some locals gather the fruit by taking boats up the backwater sloughs. Rising water lifts fruits that have fallen at the river’s edge, and people scoop them up with nets.

McNeill uses a three-pot steamer system to extract juice for jelly. “Raw mayhaw extract is so bitter it would roll your tongue,” he says, “but the jelly is tops, I gotta say. It’s about the best, other than maybe fig preserves.”

Texas Persimmon (Diospyros texana)

Range: Central and South Texas, Coastal Plains and Big Bend area
Harvest time: Fall

persimmon

Texas persimmon

A small tree with attractive peeling bark, Texas persimmon produces black, tomato-shaped fruits about an inch across. As with the wild grapes, fruit appears only on female trees. Common persimmon (D. virginiana) grows in East Texas and makes a slightly larger, orange-colored fruit. Persimmons contain high levels of tannin and are not fit to eat until they fully ripen, begin to wrinkle and go soft.

“When they look bad, they’re actually good,” reports Scooter Cheatham.

Ripe fruit can be eaten fresh or baked into puddings and breads. I’ve seen recipes for persimmon jelly, but never had much luck getting it to jell.

Plums (Prunus species)

Range: Statewide
Harvest time: July through September

plum

Plums

Texas is home to several species of wild plums. The most common, perhaps, is the Chickasaw plum (P. angustifolia), a small tree that forms thickets on prairies and savannahs from East Texas to the Rolling Plains. The rose-colored plums can be picked and eaten right off the tree. Mexican plum (P. mexicana) trees grow larger, up to 35 feet, and are more likely to be found scattered among other trees in riparian woodlands. Its purple fruit is less palatable on its own, “but it makes wonderful preserves,” Cheatham says.

Prickly Pear (Opuntia species)

Range: Statewide
Harvest time: Late summer to fall

Prickly Pear Cactus

 

Prickly pear

It may take an expert to identify the particular species, but most Texans know a prickly pear when we see one. The plants produce showy flowers that mature into cylindrical fruits known variously as pears, cactus apples or tunas. The flattened stems are usually armed with wicked spines. The tunas have spines too: clusters of tiny stickers called glochids, more treacherous because they’re so easily overlooked. Tunas can be eaten fresh, but take care to peel them first.

When harvesting prickly pear tunas, it’s best to wear protective gloves, long pants and boots. Katy Hoskins, who grew up in the Trans-Pecos area and now lives in Sweetwater, uses barbecue tongs to pick tunas off the plant.

“Then I hold them with a meat fork and use a hand-held propane torch to sear off the spines,” she says. Prickly pear fruit makes a hot-pink jelly, a syrup for flavoring candy and drinks or a wine that turns golden yellow after a few months on the shelf.

The Responsible Gatherer

You don’t need a hunting license to stalk wild fruit. However, some practices followed by good hunters apply to gathering as well.

Know your target. Just like shooting the wrong bird can get you a stiff fine, sampling fruit from the wrong plant can make you sick, or worse. Don’t eat anything you can’t identify.

Respect the resource. Birds and wildlife eat wild fruits, too, so don’t take more than you can use. And don’t gather fruit or seeds from rare, threatened or endangered species.

Be careful where you pick. It’s against the law to collect plants or plant parts in state and national parks. Parks run by local governments may have similar rules. Picking on public roadsides is not recommended because of safety concerns. Your best bet is to collect on private property, with permission. If you don’t find any of these plants at your own place, check with a friend or relative who owns some land. Many people lack the time and inclination to harvest their own wild fruit, and are happy to let someone else do the work — especially if they get a pie or a jar of jam as part of the deal.

Recipes

Wild Plum Jelly

(From Janell Turner of Claude)

5½ cups prepared plum juice (see below)
6½ cups sugar
1 box Sure-Jell Fruit Pectin
½ teaspoon butter or margarine

Start with about 5 pounds of plums. Remove pits; do not peel. Put in pot with 1½ cups water and cook until tender. Mash through colander to strain. Bring juice to boil, reduce heat, cover and simmer 10 minutes, stirring occasionally. Measure 5½ cups juice into 6- or 8-quart saucepan. Measure sugar into separate bowl. Stir pectin into juice. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Bring back to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat, skim off any foam with metal spoon. Ladle quickly into prepared jars.

Persimmon Chiffon Pie

Graham cracker crust
1 cup persimmon pulp
4 eggs, separated
1/3 cup and ¼ cup sugar
1 envelope unflavored gelatin
¼ tsp salt

Beat pulp and egg yolks together. Mix 1/3 cup sugar, gelatin and salt in saucepan. Add pulp and yolk mixture to saucepan. Cook and stir until mixture just comes to a boil. Remove from heat and cool, stirring occasionally, until mixture mounds up on a spoon. Beat egg whites until they form soft peaks. Add ¼ cup sugar and continue beating until stiff peaks form. Fold in the cooked persimmon mix, pile into graham cracker crust and chill.

Online Extra: More Recipes

About jellies and jams

When great-grandma made jelly, she cooked it until it jelled using the natural pectin in the fruit. That’s possible with many of the fruits mentioned here, but it’s tricky. When I’ve faced chiggers, rattlesnakes and Texas heat to harvest my fruit, I don’t take chances in the kitchen: I use powdered pectin (Sure-Jell and other brands). The basic cooking and canning instructions are in the box, so the recipes in this section won’t go into detail about that.

The challenge is getting your harvest to the cooking stage, then figuring out the right proportions of fruit, pectin and sugar – because the recipes in the box usually aren’t written for wild fruit.

Agarita Jelly

Place cleaned berries in a large pot and add enough water to cover fruit. Cook until berries start to pop open, or until they appear tender when pressed against the side of the pot with a spoon. Pour fruit and water into a jelly bag and let it drip overnight. It’s okay to squeeze the bag once or twice, gently. Combine one box of pectin with 6-1/2 cups juice and 7 cups of sugar.

Dyanne’s Low-Sugar Mustang Jam

I’ve made grape jam according to a standard Sure-Jell recipe (5 cups grapes, 7 cups sugar), but sometimes I like to dial back the sweetness and let the tart flavor really come through. This requires specially formulated pectin. It’s a little harder to find: look for a box labeled “light”, “low-sugar” or “no sugar.”

Wash grapes, add water to pot and boil for an hour or so. Pour mixture into a sieve and stir vigorously, forcing through quite a bit of pulp along with the juice. Discard seeds and leftover skins. Use one box low-sugar pectin, four cups pulverized fruit and 2-1/2 cups sugar.

Mayhaw Jelly

(Gail Smith, Harvest Time Farm Stand, Canyon Lake)

Cook mayhaw fruit, mash and strain. Use 4 cups juice to 1 box pectin and 5 cups sugar.

Prickly Pear Jelly

(Reprinted with permission from Native Plant Society of Texas News, July/August 1988)

Rub fruit with a heavy cloth to remove the tiny bristles. Or, better still, hold it over a flame and burn the bristles off. Wash and slice the fruit into a saucepan, then add 2 cups water for each cup of fruit. Cook until soft – don’t hurry! – and strain the juice through a jelly bag or several thicknesses of cheesecloth.

For jelly, use:
3 cups prickly pear juice
½ c lemon juice
1 package pectin
4-1/2 c sugar

Marmeladenkuchen (Marmalade Cake) with Green Grape Preserves

(From Guten Appetit!, Courtesy of Sophienburg Museum, New Braunfels)

Preserves
Pick stems and wash grapes (use grapes that are not mature, about the size of an English pea and before the seeds are hard). Put in large kettle with sugar, a pound of sugar for each pound of grapes. For 5 pounds of grapes, add 2 cups of water. Gently boil until a dark red in color, about 3 hours, stirring often.  Pour into sterilized jars and seal.

Cake
1 cup butter
2 cups sugar
¾ cup milk
4 eggs
3 cups flour
2 tsp. baking powder
1 tsp. vanilla
Pinch of salt

Topping
4 eggs
1-1/2 cups sugar
1 tsp. vanilla
2 cups pecan bits

Marmalade – 1 pint green grape preserves (see above)

Cream butter and sugar together; add eggs one at a time and beat. Add milk that has been combined with vanilla, alternately with flour which has been sifted together with salt and baking powder. Pour into a greased and floured pan (9” x 13” x 2”) and bake at 325 degrees for 35 to 30 minutes.

While cake is baking, prepare topping. In large mixing bowl, beat eggs until light and foamy. Gradually add sugar, continuing to beat until very thick. Fold in vanilla and pecans. Remove cake from oven when done and spread marmalade over hot cake. Pour on topping and return to upper third of oven; bake until lightly brown and crusty. When cool, cut into squares and serve.

Mustang Sorbet

(Justin Arecchi, Justin’s Ice Cream, San Antonio)

Put 1-1/4 pounds cane sugar in large jug and fill with water to make 1 gallon. Stir and refrigerate overnight. Add 1 quart strained grape juice and freeze in ice cream freezer.

Berry Pudding

(Marie Offerman, New Braunfels)

Ingredients for 2 servings:
1 cup crushed dewberries (or any other berries)
2 to 3 T sugar
2T cornstarch mixed with cold water. Adding a small amount of berry juice won’t hurt.
Whipped cream

Combine sugar and crushed fruit in saucepan. Bring to boil over medium heat, being careful not to burn mixture. After sugar is melted and mixture starts to boil, stir a few spoonfuls into cornstarch/water mixture, then add that back to the saucepan. Continue stirring on low boil until pudding thickens. Put in bowls and cool. Top with whipped cream before serving.

Prickly Pear Juice – No-Cook Freezer Method

(Barton Hiatt, Dripping Springs)

Pick tunas when they are very ripe, almost ready to fall off the plant. Peeling is optional, because the tiny thorns will be filtered out in the final step. Mash thoroughly with wooden mallet and freeze, which will help break down remaining fibrous material. Thaw mash and push through a colander, then strain again through fine mesh. Juice from the first pressing will be very concentrated; it’s good for some recipes, don’t drink without diluting! You can get a second press from the same mash by adding water and putting it through the strainers again. Juice and concentrate can be frozen or used right away.

Prickly Pear Popsicles

(Courtesy of Baja Arizona Sustainable Agriculture)

2 cups prickly pear juice
1 cup water
2T lemon juice concentrate
½ cup sugar or agave nectar

Blend juice and water; add lemon juice and sugar. Freeze in ice-pop makers.

Prickly Pear Punch

(Courtesy of Baja Arizona Sustainable Agriculture)

Two 2-liter bottles lemon-lime soda
8 oz prickly pear juice concentrate
4 oz lemon juice concentrate (to taste)
10 sliced limes (to taste)
Ice (as much as possible)

 

Christmas Eve in the Garden

2 Comments

It was “77 degrees F” yesterday and I actually worked up a sweat raking leaves to add to the compost bin. It wasn’t too bad….just barely a one T-shirt job. Summer jobs in Houston are typically 3 or more T-shirt changes.

I gathered up the ripening, the dropped and the green Juliet tomatoes. Even covered, the last freeze hit the plant hard.

img_2393

Well the last freeze has made the Juliet tomato plant look pretty sad. I grabbed this handful, green ones included, as the last of the harvest. Yummy Christmas cookies in the background….my secret recipe. Ask for it…

The freeze didn’t bother the strawberries. They handle it well. If I see temperatures in the teens I will definitely cover them. I added another 100 plants last fall……need to treat my babies well!

fullsizerender-strawberry

December 24th and the strawberries are making their appearance.

The colder weather of last week finally started killing off the asparagus ferns. I will find a nice day next week to cut them back and top dress the asparagus bed.

img_2395

A tangled mess. I didn’t get to it but I will cut back the asparagus ferns next week and dream of spring spears.

I will make some Meyer Lemon Honey Jam in a week or two and maybe a small batch of lemon curd….so rich and so yummy.

img_2397

My sad transplanted dwarf Meyer Lemon. I moved it from it’s wine barrel home of 4 years to my garden last spring….hope for better results this next year.

My experimenting will continue into 2017. Mike and Annette, who host one of my hives, have two volunteer papaya trees that bear fruit. Fruit tossed into their compost bin several years ago took off and bear very nice papayas. I saved some of their seeds and put them in a small pot. They are doing well. I will repot and protect the young ones for spring.

img_2401

Papaya….I have a hive in a yard here in Kingwood that has two papaya trees. I dropped a handful of seeds into this pot and have been rewarded. Now to transplant them.

img_2404

Merry Christmas

TTFN

Bishop

Do You Really Know Your Honey?

5 Comments

No, I am not talking about the person you met through “Match.com” or for that matter, your significant other. I am talking about the liquid gold in the bottle called “Honey”. I have done my own sleuthing on the local supermarket shelves and I have been surprised. There is not much truth in labeling at the supermarket. Local raw honey is a real treat, if you spend the time and effort necessary to verify the moniker, “Local Raw Honey”!

I ran a cross this article while looking around and thought it did a great job illustrating the point….”do you really know your honey?”

“…..Research at Texas A&M University shows that most honey labels aren’t telling the truth, and 75% of the honey in the U.S. is not what it says it is on the label. And this could apply to as much as 90% of the nation’s honey, according to lead federal honey investigator.”

Dr. Vaughn Bryant is an anthropologist and a bit of a honey sleuth at Texas A&M University. He utilizes A&M’s extensive pollen library to identify where honey originates by it’s pollen “fingerprint”. A Michigan TV station did a little test of honey off the shelf at a local store.

“……..So, we took some samples and sent them to Texas A&M University. Our five samples included a bottle from the company formerly known as Groeb Farms, Honey Tree’s Michigan Great Lakes Raw Honey, Organic Rainforest honey, plus a Meijer brand and a Spartan brand.” Just an FYI, every bottle of “USDA” labeled honey I found in local supermarkets comes from either Brazil, Argentina or Mexico….the USDA labeling is based on the country certifying that the honey meets the standards. Long story….

So, what did Channel 17 learn from the samples? You have to read it to believe it….3 of the 5 samples had no pollen present…..it is a great way for distributors/bottlers to disguise the origin of the honey by ultra-fine filtration and usually done under high temperatures, destroying any beneficial properties.

Local raw honey will be cloudy due to fine bubbles and pollen in the honey….

“Most of them were not what they claimed to be,” said Bryant.

First, he looked at the honey bottled from the company formerly known as Groeb Farms. They were previously fined for mislabeling Chinese honey. The label on this particular bottle said “Pure Honey Clover.” Although Dr. Bryant said the sample wasn’t from China, he said there was still a problem with the label. “It turned out not to be clover honey.”

There was “not enough clover pollen to warrant the honey being called a unifloral clover honey,” his report said. The other flower pollens found in the honey included “soybeans, chestnut, mesquite, and eucalyptus.”

“A little bit of clover pollen in here,” said Vaughn. “But it would not qualify as clover pollen. So here’s the case where it’s sold as pure clover honey, but it’s really not.”

Onto jar number two, a jar labeled Great Lakes Raw Michigan Honey. This honey appeared much more true to form according to Dr. Bryant’s analysis. He said there was “sumac” pollen in this sample, which grows commonly in the state. “It could well be from Michigan,” said Bryant. However, a few other suspicious pollens were discovered, too, which could indicate there was other honey mixed in from southern regions, or it could simply mean that the pollen accidentally got in there some other way. Bryant’s report showed pollen from citrus:  lemon, orange, sweetgum, mesquite, eucalyptus and magnolia.

“Those could have been contamination from some other source,” said Bryant. “Or, they could have been part of a mixture. It’s hard to tell.”

Chris Olney, the Vice President of Sales and Marketing at Honey Tree said that the pollen from southern regions likely came from hives that were used in Florida, then brought to Michigan.  He said 50% of the hives are transported by beekeepers to southern regions like Florida to pollinate citrus crops, then they are brought back to Michigan to pollinate crops here in the summer.

Now on to sample 3, which was labeled Organic Rainforest honey. “We don’t know what it is,” said Bryant.

The label had the abbreviation “BR” on the back, which stands for Brazil. However, Bryant couldn’t prove it came from rainforest flowers. It came back from testing as a question mark, because someone had strained all the pollen out. “We have no idea whether it’s organic,” said Bryant. “We have no idea whether it’s from the rainforest or anything else.”

Sample 4, the Meijer Pure Clover honey, had stamps for USA, Canada, and Argentina on the label, but for Bryant, it remains a question mark because, according to the test, “all of the pollen has been removed.”

Sample 5, the Spartan premium golden honey had the markings of “AR” and “CA” stamped on the back. AR stands for Argentina according to country code listings, and CA stands for Canada. However, Bryant couldn’t prove where this sample was from either country. “One certainly could not prove that the contents of this honey is what is claimed on the label.”

So, what is your best option? Know who your beekeeper is, ask to go see the hives, maybe even ask to help gather the honey……. This maybe a little TMI, but you will be tempted to lick your fingers every once in a while as you go through the extraction process……FYI I do keep a bowl of sanitary water in the extraction area to dip fingers and hands in while working with the very raw honey. Just saying! Link to the article below.

http://fox17online.com/2014/02/25/the-truth-behind-the-honey-labels-a-fox-17-investigation/

 

IMG_0867

This is hand crushed honeycomb from my topbar hive.

DSC_9701

Here is a shot of me squeezing the honey from the wax. I would squeeze and compact the was as tight as I could. I then place it out near the hive and the next several days it is wild watching the bees from the neighborhood clean the wax.

DSC_9673

A nice capped section of honeycomb ready to be cut off the bar.

JBD_4619

Honey….being added to a frame. Not ready to extract but looking good.

Buy Local and know your honey.

TTFN

Bishop

 

 

 

 

Older Entries

%d bloggers like this: