Lavender Fields

"Isn't it splendid to think of all the things there are to find out about? It just makes me feel glad to be alive--it's such an interesting world. It wouldn't be half so interesting if we know all about everything, would it? There'd be no scope for imagination then, would there?"

- Lucy Maud Montgomery, Anne of Green Gables

Lavender just makes me want to dive straight into my favorite girl hood book, Anne of Green Gables. There's something terrifically romantic about lavender, the scent of it, the look of it the way it captures one's imagination. Why it could be a nosegay, a window decoration, the frosting on a perfectly bookish bath or even honey! It certainly stirs the inner victorian in my soul, creating the desire for lace gloves and fantastically dramatic tea parties. Well what a better way than with some home made lavender honey.

Not only is it delicious, but it would make a truly elegant hostess gift or the perfect accessory to a gift basket. The uses are many, but one of my favorite is lavender honey ice cream which we'll make next week! So go find a field of lavender, bring a blanket, Anne, a bottle of wine and enjoy an amazing summer evening...just don't forget to bring home some of the floral buds!

To get started we need some lavender, which you can find at your farmer's market, a specialty gourmet shop, or (lucky me!) in the back yard.  I always pick a little extra and place in vases around the house, I especially love my little book nook placement. 

Lavender Honey

Ingredients:  1 1/2 Tbs dried lavender buds

8 oz raw honey

Small jar

Begin by gently removing the buds from the stems.  Pinch the stem between two fingers and rub them off into your empty jar.   

Once you have gathered the necessary amounty dump into small sauce pan.  Cover with honey and bring to a simmer for 30 minutes to allow lavender to fully permeate the honey.  Strain the lavender out of the honey and set aside.  Pour the infused honey into your small jar and allow to rest for 1 week to fully develop flavors. 


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WHISKY TIP: Save the honey lavender bits and add to tea, or pour water over and bring to boil to create lavender simple syrup for cocktails and aguas frescas!



P.S. Your house will smell so amazing afterwards, so be sure and invite someone over to share!



Mother Scratcher

I am always trying out cute new ways to blurt expletives that are dainty, girly and somewhat southern.  Like when I spill in the kitchen (which is frequently, thus the kitchen explosion) I stomp my high heel and exclaim, CRUMBS, or when someone pulls in front of me rather than needing a personal FDA censor I flip my bangs dramatically and blurt ooooh mother scratcher.  However, after a trip to my new favorite bakery I realized that I will need an new term of anti-endearment, for Scratch bakery in downtown Durham is truly the Mother SCRATCHer of patisseries.

Look how cute the counter top displays are!  YUMMY everything looks delectable!  I opted for a blueberry crumb pie, a salt and peppa cookie (I have my priorities in check), poached duck egg on local greens, salt roasted beets, and green bean Pepito salad.  To drink I had a rosemary infused iced coffee, with a cloud of whipped cream and lemon zest...super refreshing!

The salad had lots of yummy homemade pickles on it that were the standout of my meal.  The pickled carrots were spiced and absolutely delicious! 

The salt roasted beets were just that, salt roasted.  Too salty for my taste but beautiful to look at and the green beans were marvelous.  Stay tuned for my own personal attempt to replicate both the salt and peppa cookie and the green bean salad.  In the mean time Bless your heart and get up with Scratch bakery!  Not only will you get to check out the awesomeness of downtown Durham but you'll get to try some great local fare.

A BEET in time....

"Nobody likes beets, Dwight! Why don't you grow something that everybody does like? You should grow candy! I'd love a piece of candy right now... not a beet." -Michael Scott on The Office

  I think the reason that Michael thinks no one likes a beet is he's never had beets the Southern Harvest way.  I absolutely LOVE beets, I am passionate about them in the way I love and adore all things pink.  Perhaps that is where my adoration of the turnip cousin began, it's sweet juice staining my plate, my fingers, my teeth, my lips--everything--it's gleaming magenta hue.  In the summer I could eat beets with every meal and my favorite way is classic steamed beets, sliced with a drizzle of olive oil and sea salt.
  Now don't get me wrong beets are not every one's piece of candy.  Example- my sister who kicked and screamed until her face matched the beautiful knobby root when served a warm beet, frisse and goat cheese salad, but I think even my sister would approve of this utilization of my farmer's market bounty.
  Following Sunday tradition, a trip to the local farmer's market was in order. 

Couldn't resist...especially when I negotiated 7 lbs of these beauties for $3!  After consuming a glut of steamed beets, I set out to create a new beet, indeed a beet even my sister would adore.  What better way to enjoy this old-time root than to "put it up" grandma style.  Each of these recipes are delicious alone or served atop fresh greens.  The chutney would make an excellent topping to a freshly grilled fish steak.  Enjoy the tell-tale magenta stained digits!

                                                               Summer Beet Chutney
2 lb small to medium beets
1 cup apple juice
1/2 cup apple cider vinegar
1 tsp whole grain mustard
4 large mint leaves

Wash the beets, cut off stems and trim any roots (reserve the greens for steaming or salad later.)  Place the beets in a large saucepan and cover with 2 inches of water.  Bring to a boil, reduce heat and simmer until beets are tender approximately 30 min.  Drain the beets, reserving all the liquid. 
Once beets are cool enough to handle, peel  by rubbing beet with a paper towel, the skin will come right off!  Dice into 1/2 in cubes and place back in sauce pan.  Add juice, vinegar and mustard and mix.  Add the beets to sterilized jars intermixing the mint leaves.  Fill with remaining vinegar mixture to cover the beets.  Cover with the lid and let cool completely, then refrigerate for up to 1 week.
Serve with sea salt.

                                                                Spiced Pickled Beets

 2 lbs beets
1 cup apple cider vinegar
1/8 c sugar
1 T cardamom pods
1 T whole cloves
1 T yellow curry

 Wash the beets, cut off stems and trim any roots (reserve the greens for steaming or salad later.) Place the beets in a large saucepan and cover with 2 inches of water. Bring to a boil, reduce heat and simmer until beets are tender approximately 30 min. Drain the beets, reserving all the liquid.
Once beets are cool enough to handle, peel  by rubbing beet with a paper towel, the skin will come right off!  Cut into 1/4 in slices and divide between jars.  
In a saucepan over medium heat, combine 2 cups of reserved cooking liquid, vinegar, sugar, cardamom, cloves and curry.  Bring to a boil, stirring until sugar is dissolved. 
Ladle the mixture into jars, evenly distributing the spices.  Wipe the rims clean and seal tightly with the lids.
Process the jars for 7 minutes in a boiling water bath.  Let the jars stand undisturbed for 24 hours and then place in a dark, cool place for 1 week for the flavors to completely immerse.  The sealed jars can be kept in your pantry for up to 3 months.

You may be asking but what about all my left over beet cooking water....well here's todays' whisky moment!  Save that beautiful fuchsia liquid to naturally tint frosting, meringues and any other decadent sugary froth you wish to concoct!