This week I acquired 2 more bee hives. My man Dan and I removed 2 hives from 2 water shut off boxes, both in the same yard, just a few feet from each other. The entire removal and set up took us about 5 hours. Luckily it was a bit cloudy and cooler on the day we removed the hives. The house where they lived is on a road called Helms Trail. I discovered my man Dan’s favorite part of removing and keeping bees is naming them. What? That was my idea, but he is so clever I let him name one of these hives. After we’d finished placing the second hive into a box to travel home and were about to load up he announced, “well, I think it’s time to name these girls! I think we should name them Helmsley – you know since we’re on Helms Trail and all!” I died laughing, “Ok,” I said, “we’ll call it Helmsley Hive and the queen is Leona. We laughed and later had to explain to Miss T exactly who Leona Helmsley is! If you are too young to know – google her! The other queen has yet to be given a name – stay tuned. Following the recipe below are a few photos from our adventure.
Not to overcrowd my bee yard, I called a friend with a lovely little farm, down the road and asked her if she’d like them placed on her property. Once before, this cheerful woman, a New Zealander, had told me if I ever wanted to put hives at her place she’d love it, after all her grandfather had kept bees. Her farm has miniature donkeys, peacocks, sheep and an assortment of dogs, cats, chickens, etc. We placed them on a levee above her biggest tank (pond) with wind block and access to all her lovely gardens. She names gardening as her number one hobby and it shows in her beautiful yard. Wildflowers, lilies, mint, zinnias, bulbs of all kinds, always a beautiful flower to see when passing by. A wonderful new home for my bees complete with a wealth of honey producing sources.
Speaking of honey…In my ongoing effort to offer healthy food for my family I chose salmon as a main course one night this week. I was a little short on time and needed a quick seasoning trick for the fish. I thought about the rich flavor of salmon and wanted something different. My go to is a soy sauce, lemon juice, ginger mix that is delicious but I aspired for something different. Always looking for ways to use honey I thought, “hmmmm honey and…..(still thinking) something peppery, a sweet-hot combo” Here is what I came up with; “Honey-Jalapeno Glaze”. This ranks as the easiest salmon I’ve ever made. The sweet and spicy glaze is the perfect derail for salmon’s richness.
I tossed a few split, seeded jalapenos on the grill alongside the salmon and they were the perfect accompaniment to the glaze, which is not too sweet nor too hot. No my friends, it is perfection brushed on a beautiful piece of deep pink-orange salmon. Remember the health benefits of salmon, which is full of Omega 3 fatty acids. It’s good for your heart, your eyes, your brain and nerves. Salmon is also rich in some essential minerals such as iron, calcium, selenium, phosphorus and vitamins like A and D. Among allergy sufferers there is a widespread belief that locally produced honey can alleviate symptoms. It’s said that a spoonful a day can help build immunity to local allergens. No matter the reason you may be eating salmon or honey the following recipe delivers a delicious meal.
Honey-Jalapeno Glazed Salmon
4 salmon fillets
3 tbsp. honey
2 tsp. finely chopped, seeded jalapenos
1 tsp. Salt
1/2 tsp freshly ground black pepper
4 jalapenos (to grill on the side)
Brush grill rack with a little oil. Lay salmon on grill racks, over medium high heat, skin side down. As salmon begins to cook spread a little glaze on each fillet. Continue brushing fish with glaze until salmon is opaque and cooked through. ( I do not flip my fish when grilling) . Toss on a few seeded and split jalapenos on the side, grill until charred and serve with the fish.