We are having a real winter this year, and it’s been quite windy during some of these storms. The farm is doing fine, but the cover did blow off of one of our greenhouses in the latest series of storms last week. It’s nothing that can’t be fixed, and we’re grateful that the cover crops are doing their job of holding the soil in place. Everything is looking good as we ride out the rest of winter and head into spring. The strawberry plants are starting to put on a lot of growth, and the crew is out there now knocking back the weeds from between the rows.
This week we’re giving you some of the honey produced by the bees that Keith Kimes keeps on our farm. The honey will be crystallized because it is completely raw. Some people consider the honey not to be truly raw if it is heated even just to the low temperature needed to liquefy it. Others feel it is still raw as long as it is kept below about 110 degrees because the enzymes remain intact. But semantics aside, this allows you to have it whichever way you like it. You can certainly re-liquefy the honey — just heat some water to no more than 110 degrees and then place the jar in the water. Stirring will help distribute the heat. If you prefer it crystallized (it spreads nicely this way!), you can use it as is. And you can always find out all about Keith’s practices as a beekeeper the Kimes Apiary website.
Enjoy this week’s vegetables, and keep warm!
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