Wednesday, May 26, 2010

Blooming and Buzzing!

Our gardens are blooming and the bees are buzzing! It's finally June at Red Bee® and is it just me, or is everyone crazy for honey? Now more than ever, people are paying attention to where their food comes from and now...even their honey. Did you know that honeybees are responsible for pollinating 100 different fruits, vegetables, nuts, seeds, spices? My personal favorites that I could not live without are coffee, chocolate and the cotton for my blue jeans. Beekeepers nurture natures greatest pollinators while providing local honey at their source. They are the rising rock stars of today's green movement. We find ourselves here at Red Bee Apiary are busier than ever, educating the public on honey and beekeeping. People are reading labels too! They understand that what you put on your body is as important as what you put in it. With that said, our Rossape sustainable skin care products are getting attention too. Could bees and honey possibly be getting a little bit of respect?

So if your interested in learning more about the health benefits and the culinary delights of honey, join us at one of our workshops here at Red Bee Apiary. There are a few coveted seats left for our next Seven Flight Honey Tasting Workshop on Sunday, June 20th at 1:00 pm till 3:00 pm. Reserve your seat on our web site.

Learn how honeybees make this liquid gold we call honey, how location and nectar source determines a honeys color and flavor and how is harvested and extracted from the comb. Beekeeper and Honey Sommelier, Marina Marchese will show us how to taste and evaluate honey using the Honey Sommelier tasting guide in her new book HONEYBEE Lessons from an Accidental Beekeeper.

Read: What Fairfield Green Food Guide says about our Honey Tasting Events!

If you can't make our formal events, our Honey Tasting and Bottling Kitchen is opened 12:00 noon till 4:00 pm seven days a week by appointment only. Honey lovers are invited to join us for a Tasting Flight of any seven honeys of your choice with accompaniments locally produced bread and goat or brie cheeses for $5.00 per person. Groups of six or more could reserve our veranda overlooking the apiary and gardens.


Farmers Markets have officially begun and Red Bee Honey can be found at the New Canaan and Fairfield Brick Walk markets.

Ocean County Library Stafford Branch • 129 N. Main Street, Manahawkin, NJ 08050
Honeybee Lessons from an Accidental Beekeeper Book Talk

Sculpture Barn Art Center • Preservation Celebration • 3 Millltown Road RT39, New Fairfield, CT
Honey, Cheese and Wine Tasting

June 12
Centennial Bee Day Party • Brooklyn Botanical Gardens
Honey Tasting and Honeybee book signing

Seven Flight Honey Tasting
at Red Bee Apiary

Artisanal Cheese Center • Honey, Cheese and Wine
Beekeeper and Honey Sommelier Marina Marchese and Affineur Erin Hedley

Here is one of our favorite recipes It is so easy and elegant...
Honey Figs with Goat Cheese and Pecans Recipe

Goat cheese or Chèvre cheese is cheese made from goat's milk (chèvre is French for goat). In regions where domesticated goats are kept, many kinds of goat's milk cheeses are produced.
Caprino is a Italian goat's milk cheese and Castelo Branco is a Portuguese goat's milk cheese. So don’t be afraid to experiment.

Servings: 6
Prep Time: 25 minutes

1cup pecans, finely chopped
3/4 cup of wildflower honey
6 oz log of goat cheese
12 fresh figs Calimyrna or black missions, halved
Coarse salt and freshly ground pepper

Place the finely chopped pecans in a shallow dish. Season with salt and pepper. Roll the goat cheese log in the pecans to evenly coat. Refrigerate log until firm. To serve, cut evenly into rounds. Divide figs evenly between 6 dessert plates. Top figs with a round of pecan crusted goat cheese. Drizzle 2 tablespoons of honey over each serving. Serve immediately.

1 comment:

  1. Absolutely have to try that recipe! Sounds incredible!