It's Fair Time!!!

It's that time of year again......Quilcene Fair time, that is, Saturday, September 17th.  Come visit us at our booth we'll be sharing with The Picket Fence and Buzzy Bee Creations. 

Below is a sneek peek of what we'll be offering. 

CBM Creations will be featuring:

Locally Produced Honey

Hand-crafted Jewelry

Photography

Aloette Products

The Picket Fence will be offering:

Clothing and Hats Featuring the New Quilcene Logo

Fall Decor and Other Amazing Finds



Buzzy Bee Creations will be displaying:

Handmade Aprons

Rustic Fall Wreaths

Stop by to say hi and check out what we've got.  We'd love to see all of you!

Check out the other exciting events that will be taking place at the Quilcene Fair!

Sugar Pie, Honey Bunch...You Know That I Love You!

So, this is our first year with an official honey harvest from our bees.  And by "our bees" I mean my hubby's bees that he handles completely while I take the occasional picture.  I've only been stung once in my life, I was 7, and don't really want to remember what it feels like.

I came home last Friday to find my hubby and his friend in our kitchen with honey harvesting equipment strewn about on every available space.  Nightmare visions of myself attempting to scrub honey off of my kitchen appliances for the next several months danced in my head.  But, I should have never doubted my boys.  They did an amazing job and even cleaned up after themselves.  They had a moment of panic when they realized that the heated knife had melted bee wax onto my granite countertops, but relaxed when they realized that granite is tough and bees wax can eventually be scrubbed off of it.

Harvesting honey turns out to be quite an interesting and amazing process.  First the "caps" must be cut off of the honeycomb.  When the bees have completely filled the comb with honey they cap the whole thing off with more wax to keep it safe.  Then the frames with honeycomb are put into the extractor and spun until all the honey has been forced out of the comb and onto the sides of the extractor.  Then the extractor drains into a food grade bucket with a filter to purify the honey.



Honey transferring from extractor to filtered bucket

Honey being filtered

Then the honey gets added to jars.  In the case of our friend that means "chunk honey" which includes a bit of the comb in the jar as well. 

Then it just needs to have a lid added and it's ready to be enjoyed. 



Saturday morning brought the processing of my hubby's honey.  He wanted to do a double fliter of the honey which took a little longer so we decided to wait until the next day to put it in jars.

That's a lot of honey and we haven't even finished harvesting. 

It's super clear and beautiful.  I don't even like honey and this made me want to start brainstorming recipes so that I could use it. 

A special half gallon had to be pulled out for our friend Kenna, the highly allergic to bees, honey lover.  Without her we wouldn't have started on this little adventure.   

Not bad for our first harvest.  30 - 9 oz jars and an additional 1/2 gallon.  At this point I was having a hard time keeping my hubby and his sister, Becky, from bolting to the fridge for some yogurt on which to pour this beautiful honey.

It's so pretty I can't seem to stop taking pictures.  Even if they are being taken with my Blackberry. 

All packaged up and ready for the Quilcene Fair. 

I do have to say that this was a super fun and exciting little challenge.  I can't wait until the hubby checks in a few weeks to see if we have more to harvest.  I'm not sure how all these farm-like/self sustaining projects happened, but I'm sure glad they did.  I love that we get to share with our family and friends the little joys that we've slaved over.  

Happy Honey Day Everyone.   



Mmmm....HOT!

I dislike dilly beans, but I love my husband.  He and his friends have decided that the hot dilly beans I make are something they can't live without, in addition to my molassess cookies.  So, because I love them, I make something I don't like and try to remember *DO NOT LOOK INTO THE POT* or I'll get a nose full of vinegar yuckiness that seems to invade the brain. 

I had a ridiculous amount of green beans and an empty house last night so I decided to get it over with.  This is the second batch I've made this month, but they seem panicked that they won't have enough.  And they want me to try them out with jalepenos in addition to cayanne pepper.  Let's hope they don't set their throats on fire. 

There are the requested jalepenos.  They look huge, but they were the smallest I could find on short notice. 

I love the vivid green in this picture.  Shockingly good quality since I took it on my cell phone.  Nothing better than fresh veggies.  I've found that the guys seem to like the smaller green beans and I'm amazed how crisp they stay since they're so delicate.  I prefer these when cooking as well.   

And, there's the finished product.  Garlic, jalepenos, cayenne all visible.  And only one nose full of vinegar for my efforts.  Success!

Strawberries!

So, remember that onslaught of fresh produce I was talking about a couple of posts ago.  It showed up on my front porch last night courtesy of my favorite "Foolish Boy Honey" friend.  He was overrun with strawberries at his house and figured I could find SOMETHING to do with them. 

Such an awesome present to have waiting for me when I got home.  Especially considering I thought I was going to have to go pick them myself. 

Then it was time to start processing them for one batch of jam last night.  The photos I'm not going to show you involve me struggling with trying to figure out my new food processor.  I couldn't for the life of me figure out how to get it to puree the berries.  I tried with a little liquid, I tried without liquid, I tried throwing the berries at the spinning blades through the feed tube.  That only resulted in sending the berries flying against the sides of the container (still whole).  Finally, when I realized there was another larger blade in the drawer that I had overlooked that was actually for use with the 7 cup container I was using I was in business. 

Notice the random essential ingredients I have sitting on my counter.  A pineapple, some garlic vinegar, butter, pasta and my KitchenAid mixer.  Wow, I need to get organized. 

And the finished product.....

As you can see I still have 2 1/2 gallons of strawberries left and more on the way.  I think I'm going to have to start canning the jam in quarts and I'm slowly being coerced into making strawberry wine.  All strawberry recipes are being welcomed, so let me know what you've got people!



  

 

Forking Fantastic!!!!

So, my best friend and fellow foodie, Kenna (check out her blog), bought me the Forking Fantastic Cookbook awhile back and I'd totally forgotten about it until I was rummaging through my stack of cookbooks and happened upon it.  It's an amazing book full of fun recipes by two ladies that run an underground dinner party club.  It seriously sounds like so much fun and if I had more time I'd definitely give it a try.  But, those are dreams for another day. 

I love the fact that they are so honest and humerous when telling their stories and describing their recipes.  It makes me feel better to know that other people explode strawberries all over the ceiling or scorch carmelized onions when they answer the phone and forget they are cooking.  Not that I'm admitting to doing either of those things, but don't currently look at the ceiling in my kitchen.

So, after a fun read through their book I decided to try out their Commando Chicken recipe.  It sounded fun, easy and delicious.  It's commando because the chicken sits directly on the oven rack instead of in any kind of roasting pan, allowing the awesome juices to drip down on the potatoes on the rack below. 

So, some lemons, some olive oil, some spices and a chicken and some potatoes later......

 Seriously....YUM!  I can't even begin to describe.  You need to go out and buy their cookbook right away!

It's about that time.......

So, it's canning time again.  We're about to be bombarded with an amazing amount of fresh local produce from our and our friends' orchards and gardens.  I'm super excited as this is one of my favorite times of the year and really gets my creative juices flowing.  First I need to catch up a bit as I've been completely remiss in my posting to the blog.  Now, I'm not going to try to catch up from last November, but I did try some recipes in the last month or so that warrant mentioning. 

It all started with a wonderful find at Home Depot.  The hubby was wandering around grabbing necessary, but boring, items so I found myself in the books and magazines section.  I came across this amazing canning magazine by Homes and Gardens.  It had so many fun new recipes it was a must buy. 

The first adventure from this new resource was fresh corn salsa.  Corn fresh off the ear, tomatoes, onions, jalepenos....goodness.  I think next time I'll make it a little spicier, but it's a great fresh tasting alternative on tacos. 

I like lemons, the hubby has an un-natural obsession with honey.....so, next up is Lemon Honey Jelly.  This led me to realize that I need a new citrus juicer (already purchased) as it was quite a bit of work, but the results are amazing.  We had this on bisuits the other night and it's the perfect combination of sour/sweet lemony goodness.  Definitely making this one again. 



Then came Strawberry Margarita Jam (it has lime and tequila!) that is awesome with huevos rancheros.  It's a nice little detour from traditional strawberry jam. 

And last, but not least, there was cranberry orange spread.  I wasn't sure how this was going to turn out or exactly what I was going to use it for, but it sounded interesting and easy.  I poured it over cream cheese and served with crackers and pita at a girls' night and it got rave reviews, so definitely a keeper. 

Not a bad day's work. :)

 

Red Peppers

So, as a child, I absolutely hated green peppers.  Don't put them on my pizza, or in my fajita, or anywhere near my salad.  I still feel this way, but discovered about a year ago that I don't feel the same way about red, yellow or orange peppers.  This started a mild obsession and I have since put them in everything imaginable (pasta, kabobs, sandwiches, pizza, etc.).  I still don't care for them raw, mind you, but sautee or grill them and I'm a happy girl. 

So, with my overachieving in the canning department the weekend before, I didn't get a chance to use up the three bags of red peppers I'd purhased from Costco.  I love Costco.  So many options, so many yummy, yummy, options. 

So, last Saturday, the task was canning roasted red pepper spread.  The recipe sounded amazing and I was up early and ready to go with plans to clean the house, make some jewelry and use the 16 red peppers that were waiting for me.  Well,  let me tell you, there are a lot of steps to making roasted red pepper spread.  First you have to roast the peppers, then you roast the tomatoes and onions and garlic.  Then you have to peel and chop all of the roasted items.  Then mash them up in the Kitchenaid, since I don't yet have a food processor.  Then everything gets thrown into a pot with a few other ingredients and simmered to reach the right consistency.  Only then do you actually get to put it in jars and can it. 

Needless to say, since this was my first time trying this out, I was not efficient and it took me forever since I was making two batches.  I learned a lot and if I ever attempt this again I'll be updating MY recipe to make things run a little smoother and quicker.  However, the house smelled amazing and the results look yummy.  Even Eric was suggesting possible uses for our freshly roasted, peeled, smushed, cooked and canned red pepper spread. 

I love the cute new Home and Garden canning jars.  The shape is short and fat and the patterned lid makes everything look more professional.

My kitchen helper, apparently, got tired of the whole process and decided his time would be better spent relaxing on OUR BED in the sunshine.  Silly, and bad, dog.