B-z-z-z....Honey Harvesting at Cabot Farm

It was hot. It was the middle of a heatwave kind of hot, when even the beach was too sweltering. My colleague and beekeeper friend, Rich Girard called and invited my son, Zac and I for an afternoon of honey harvesting. We, in spite of the temperature, said yes....to the devil with the heat! After a short drive to his home, Cabot Farm, we arrived to a kitchen full of eager honey harvesters. His neighbor and visiting relatives were joining us and I've rarely met a nicer and cuter family. Rich, Zac and I donned our beekeeper's suits and made the short walk out to the hives. In this heat, the suits were either our personal saunas or fainting suits...I wasn't sure which! The others were picking raspberries among the honey colored roses as they watched us in our other-worldly garb. Uncovering a hive, Rich introduced us to his bees, and their origins. Layer by layer, their habitat was unveiled. He warned me they are attracted to dark moving objects....like a camera! I expected it to be totally covered with swarming bees as I took photos but, thank goodness, there was just some gentle buzzing. Taking pictures with propolis covered gloves in 100 degree heat was challenging enough! Our interest in the life and habits of the bees as told by Rich, made us soon forget about our drips of perspiration. I've always been fascinated by the Queen Bee, her worker's and the way nature's plan is played out in the hives. In Medieval times the beehive was considered a symbol of industry. Bees instincts are complicated and intelligent. Once you see this balanced life force in action, you want to help ensure their eternal longevity. Their tasty honey is also a pretty good immediate incentive. The magic of the bees was revealed with each frame of the hive we pulled out. Rich pulled them out one by one, explaining the dynamic of how the honeycombs are formed. I wanted to bow before these hardworking creatures :-) Before bringing the frames inside we needed to brush the bees off. Rich doesn't like to use smoke to discourage bees as he feels it gives the honey an unwanted flavor. Since his honey won first place at the Topsfield Fair last year, I'll trust him.He uses a feather which is gentler and doesn't anger them as they are coerced from the frame of honeycomb. Zac helped....I took pictures. We brought the bee-free frames into the basement where extraction of the honey, the next phase of magic, began. Rich brought out a honeycomb he had found earlier that had a free form. I thought it was bee shaped, no? Then we looked and talked about the frames before beginning to remove the top waxy layer to reveal the dripping honey. Zac started and then we were each able to get the feel of how deep and at what angle to take the tool as we scraped. Once the honey was free to flow, the frames were placed vertically into the extractor to spin. After several straining processes, we were ready to turn the tap and fill our jar with the sweet nectar. We filled 6 jars while munching on some waxy honeycomb that Rich pulled out of a bag for us to taste. He said chewing it was a little reminiscent of Nik-L Nips, those little wax filled candy soda bottles we ate as kids. Yes, but better. We each proudly held our reward of the day as we went upstairs and had a mini honey tasting before we left. Some jars of different types of honey were pulled out.We then dipped in a wooden stick and we tasted them side by side. Some were from the Parisian shop, Les Abeilles, a few from other sources and and some were local. Each one was unique. His award winning honey has a delicate floral taste that is delicious. Even Sequoia, the family chocolate lab, likes honey. We said good-bye to Rich and the bees holding our jar of honey with awe. Somehow it will taste just a little sweeter knowing how hard the girls and their gang have worked.

Read about Rich and his bees here.

If you would like a jar of Rich's award winning honey, please email him directly at:
airmangirard@gmail[dot]com
The prices are:
$5 for an 8oz. jar
$10 for a 1 pound jar
$20 for a 2 pound jar

Recipes using honey on 2 Stews:
Baked Brie with Sweetened Almonds and Honey
Lavender Honey Grilled Chicken
Cherry Almond Lowfat Granola

Thanks to the Graphics Fairy for the bee clip art.

Ralph, An American in Paris

You could call it the American Invasion in Paris. The brilliant designer and businessman Ralph Lauren recently opened a 13,000 square foot store on Paris' Left Bank. He began his empire selling men's ties in school which evolved into his own tie label, Polo. Then came the Polo shirt in every imaginable color. His award winning menswear line branched into lines for women, children, and the home. It is a style all his own and speaks American. This flagship store on boulevard St. Germain in Paris is housed in a mid 1600's townhouse that was meticulously restored over several years. Ralph Lauren's premier clothing and accessory collection is tantalizingly presented in this grand site. Entering through the Passage-Cochère, or coach gate, is the courtyard for the restaurant, Ralph's. It is, The Hamptons meets Paris. The blue and white cushioned wrought iron furniture mingled well with the limestone courtyard. Inside, a fine hunting lodge decor with a massive fireplace hosts white linen lined tables, dotted with red rose bouquets. The large oak bar was full of activity. My friends, Nancy and Debbie, chose Ralph's for a birthday toast to me. How lucky can a girl get? **Big smiles** We sat and sipped our rosé in this blue and white heaven. It was 5pm and they were setting up for the evening as we took this break from shopping (it's Paris sale season!) before dinner. We looked at the menu for a future visit, since we had other dinner plans. New York's chef, Danny Meyer (Union Square Cafe and Gramercy Park Tavern) was consulted on the menu to offer all-American fare.Among other things, you can order a €24 hamburger made from Angus beef shipped from Lauren's cattle ranch in Colorado. We thought the Chilled Sweet Pea Soup and Lamb Chops with Potatoes au Gratin would be a definite choice next time. But for now we had finished our wine and headed toward the multilevel store. On every floor of this elegant building are different collections that are the timeless and quintessential Ralph Lauren style. Brooding style. Colorful style. Even the powder room had style! It was time to make our way to dinner for our reservations, so we bade au revoir to this American oasis in the heart of Paris. We can't wait to go back!Later, after dinner, as I blew out my candle I made a wish.....(it may have involved an "R") Don't you just love birthdays??Ralph Lauren
173, boulevard St. Germain, 75006 Paris
01 44 77 76 00

Strawberry and Peach Shortcakes with Basil

It was a full strawberry moon last week, the name native Americans gave to the full moon in June for the short strawberry season. Strawberries this month taste real and sweet and not manipulated by man. I had a quart of organic red, ripe strawberries picked straight from the vine and a small basket of organic white peaches. Still dreaming about my Compote of White Peaches with Basil I had in Paris last month, I stepped out into the garden to snip basil to begin my recipe for the basil simple syrup. Basil is such a good partner with strawberries as well as peaches, so I wanted to use them, too. I kept the strawberries fresh, poached the peaches in vanilla, and made little shortcakes to serve them with. A generous drizzle of the basil simple syrup over the strawberry and peach shortcakes and a dollop of whipped cream made me want to bring summer to a halt and freeze frame this moment of summer goodness.

Happy Fourth of July!
Strawberry and Peach Shortcakes with Basil

4 shortcakes, split
about 1 pint strawberries, rinsed and cut in half
4 vanilla poached peaches
1/2-1 cup basil simple syrup
lightly sweetened whipped cream

Split the shortcakes in half and place each one on a serving dish. Add about 4 strawberries (8 halves) and 4 quarters poached peaches. Generously drizzle the basil simple syrup over the fruit and cake. Top with whipped cream and garnish with a basil sprig.

Serves 4.

Basil Simple Syrup

1 cup water
1 cup white sugar
1 cup basil leaves, loosely packed and rinsed

Put the water into a small sauce pan or skillet over medium heat. Add the sugar and bring to a boil without stirring. Continue to gently boil for about 5 minutes or until it reaches a syrupy consistency. Test by taking out a spoonful and let cool. Do not let it boil too long or it will become too thick. Let cool to room temperature. In a food processor bowl fitted with a metal blade, add the simple syrup and basil. Pulse until the basil is fine. Store in the refrigerator in a tightly covered container until ready to use.

Makes one cup.

Vanilla Poached Peaches

1 cup water
1/2 cup white sugar
1/2 vanilla bean, cut lengthwise
4 peaches, peeled and quartered

In a medium sauce pan over medium heat, add the water, sugar and vanilla bean. Stir until the sugar is dissolved. Remove the vanilla bean and using the backside of a knife, scrape the seeds into the sugar mixture. Add the peaches and continue cooking for about 5 minutes until the peaches are just cooked. Cool and store in the refrigerator in a covered container until ready to use.

Shortcakes

1 cup unbleached all-purpose flour
2 tablespoons sugar, plus 1 tablespoon for sprinkling
3/4 teaspoon baking powder
1/3 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, chilled and cut into pieces
1/3 cup buttermilk*
1 tablespoon cream, for brushing
*Add 1 teaspoon white vinegar to 1/3 cup to milk and let stand 5 minutes for a buttermilk substitution.

Preheat oven to 425 degrees. Line a baking sheet with parchment paper or use a nonstick pan.

Put the flour, 2 tablespoons sugar, baking powder, baking soda, and salt in the bowl of a food processor fitted with a metal blade. Pulse to combine. Add the chilled butter and pulse until the mixture is crumbly. Add the buttermilk and pulse until just mixed. The mixture will be slightly sticky. Using a rubber spatula, turn the dough out onto a floured surface and sprinkle a little more flour on top. Without handling the dough too much, pat and flatten to 1 inch thickness. Using a 3 inch cutter, cut out 6 rounds. Place the dough circles on the baking sheet, brush with cream, sprinkle with sugar and place in the preheated oven. Bake until lightly golden brown, about 10-15 minutes. Remove from oven and cool.


Tie dye flag by my son. Once again, thank you, Zac!!!

Strawberry and Peach Shortcakes with Basil recipe.

Discovery of New Tastes

Discovering a new taste combination is like discovering a new world. Sometimes it is mixing the delicate with the bold or the sweet with the savory that makes us brighten our eyes and smile. It doesn't jar our senses, but just makes us happy to bring it to light. Last month, my friend Nancy and I had a day of discovery in Paris. We made our way to the BHV department store and as we wandered around the crowded store we noticed there was a big sale going on. In Paris, sales are state regulated and are only 2 times a year. With the economic downfall, the government has relaxed the laws somewhat, and you'll never know when they are to happen. Well, we were glad they were happening that day. A loosened wallet is a loosened spirit! I found a delicate silk scarf with a bold color and some chunky, pearl beaded jewelry. The wallet opened and the spirit lifted :-) A white scarf with a flow of ruffles had Nancy's name on it! We were looking forward to more discoveries during our dinner. Reservations were at 7:30 at L'Agrume for a 5 course tasting menu. So, wearing my happy scarf and pearl bracelets we arrived hungry and ready for what the chef was preparing that evening. We were greeted warmly and seated at a table by the window. A dish of olives came quickly as we were asked if we wanted an apperitif.For the tasting menu, there are no choices to be made. The portion size is reduced for the 35 euro, 5 course dinner. Owner/chef Franck Marchesi-Grandi prepares what is freshest from the market daily and co-owner Karine Perrin cheerfully serves it. There is a counter where a small group can watch the chef prepare the food in an open kitchen. Next time I want to sit there. Nancy and I were at a raised table and could still see some of the magic happening. This local restaurant was recently written up in the New York Times, so you need reservations to get in since it fills up quickly. Being noticed by a large international paper can be a double edged sword. We had a loud American next to us who detracted from our experience. Subtlety and discretion were not her strongest attributes! Once we were settled in, a menu with full descriptions was presented so we could anticipate what was to come. That day there were three fish courses and one duck course along with two desserts. I didn't get a picture of the duck...it miraculously disappeared before my camera! Yum! All of the courses were artistically, but naturally presented. The combination of flavors was inventive. Even though this was a tasting menu with reduced size, the portions were perfect. And a menu with 2 desserts on it is my cup of tea! The panna cotta was good, but the star of the desserts was the Peach Compote with Basil. It was the surprise discovery of the peach and basil pairing that dazzled us, like a new world.I knew I'd have to make this at home.


L'Agrume
15, rue des Fossés Saint-Marcel 75005 Paris
01 43 31 86 48
Métro 5 Saint-Marcel, Métro 7 Les Gobelins