Beeline to Trouble (26 page)

The Wild Clover
Newsletter

Notes from the beeyard:

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Honeybees are the state insect in seventeen states, including here in Wisconsin.

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Hives should be placed facing the southeast so honeybees wake up to sun. They love it as much as we do.

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Busy, happy bees mean pollination equaling higher yields in your vegetable garden.

Wildly simple concoctions:

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Make rose honey by picking rose petals, any kind, even wild. Then lightly pack them in a jar. Pour in honey and cap it. For at least the next few days shake the jar gently to mix the flavors. The longer it melds, the better it will be. Serve with popovers (recipe below).

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Moisturizing facial mask—2 egg whites, bit of flour, add honey to form thick paste, apply for few minutes, rinse with cold water. Your skin will be silky smooth.

Popovers with
Pumpkin Pie
Honey Butter

FOR THE POPOVERS:

2 eggs

1 cup flour

1 cup milk

1 teaspoon vanilla

½ teaspoon salt

FOR THE HONEY BUTTER:

Mix together ½ cup butter at room temperature, ½ cup honey, 1 teaspoon pumpkin pie seasoning.

Preheat the oven to 450 degrees, and warm 6 custard or muffin cups with a dab of butter in each.

Beat the eggs slightly, then mix in the rest of the ingredients until smooth. Distribute the mixture evenly between cups.

Bake at 450 for 20 minutes, then reduce temperature to 350 and bake 10 additional minutes.

Serve piping hot with pumpkin pie honey butter.

Honeybee Bars

1 cup granola

1 cup quick cooking rolled oats

1 cup chopped nuts

½ cup craisans

1 egg, beaten

₁
⁄
₃
cup honey

¹
⁄
₃
cup cooking oil

¼ cup packed brown sugar

½ teaspoon cinnamon

½ teaspoon apple pie spice

½ cup mini chocolate chips (optional)

Line an 8x8 baking pan with foil. Grease foil, set aside.

In a large bowl, combine granola, oats, nuts, flour, and craisans. Stir in egg, honey, oil, brown sugar, cinnamon, apple pie spice, and chocolate chips.

Bake in a 325 degree oven 30–35 minutes or until lightly browned on the edges. Use foil to remove from pan. Cut into 12 bars.

Notes from the garden:

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Instead of using chemical herbicides, spray weeds with vinegar.

•
July is the perfect time to start more basil from seed. It goes so well with September’s tomatoes.

Milly’s Potato Salad

3 pounds of red potatoes, skins on or off, chopped

6 green onions, chopped

½ cup minced chives

1 cup mayonnaise

Salt and pepper to taste

6 hard-boiled eggs, chopped

Boil the potatoes, then let cool to room temperature. In a large serving bowl, mix potatoes, onions, chives, mayo, and salt and pepper, then fold in the eggs. Chill for several hours.

Arugula & Garden
Tomato Salad

2 tablespoons white wine vinegar

2 teaspoons Dijon mustard

3 tablespoons extra-virgin olive oil

8 cups arugula

1 cup thinly sliced red onion

16 small tomatoes cut in half, or quartered

Whisk together the vinegar and mustard, then gradually add in the olive oil. Toss in the arugula, onion, and tomatoes. Serves 8.