Golden Triangle Beekeepers' Meeting

Last Thursday we hosted a meeting for local beekeepers. Reid Nevins, the Lowndes County Extension Service director organized it. We took a field trip to our bee yard, and Mark talked about some of the new equipment he's trying, such as a slatted bottom board for more ventilation, and the oil traps to control small hive beetles.

Several very experienced beekeepers attended, so newer beekeepers had plenty of people to talk to -- if they would. Beekeeping tends to attract some solitary, quiet individuals!

Thanks to everyone who joined us. I can't promise I'll remember your names, but the more we get together, the greater the chances are!

P.S. Bob, from this post, joined us.

Honey Turkey Rollers from the National Honey Board

I made these Monday night and they were a big hit. It will come as a surprise to no one that I added fresh baby spinach to them. Gotta get those veggies in! (Okay, I also used more turkey, I suspect, but the key here is the sauce -- delicious! Especially with PBBF honey!) Sarah made sure the end pieces, which weren't quite full, didn't go to waste. :-)  Enjoy!

Honey Turkey Rollers

Makes 6 servings

• 8 oz. cream cheese, softened
• 1/3 cup honey
• 1/4 cup mustard
• 1/2 teaspoon onion powder, optional
• 6 (8-inch) whole wheat tortillas
• 1-1/2 cups Colby Jack cheese, shredded
• 12 thin slices turkey

In a medium bowl, beat cream cheese with an electric mixer until fluffy. Add honey, mustard and onion powder; mix well. Spread 1 to 2 tablespoons of honey cream cheese mixture out to the edge of each tortilla. Sprinkle each tortilla with 1/4 cup cheese, leaving about 1 inch around the edge. Place 2 slices of turkey on each tortilla. Roll up each tortilla tightly and wrap in plastic wrap. Chill at least 30 minutes, then slice each tortilla log into eight 1-inch rounds and serve.

Blueberry Pie

The delicious blueberries available this time of year are possible thanks to pollinators. Here in Mississippi we have the Southern blueberry bee to help, along with many others. 


Some friends had us over Monday night, and invited us to pick blueberries to take home with us. I've been in blueberry heaven ever since.

Here is my favorite recipe for blueberry pie, from Frances Barham's cookbook, recipe by Kim Latham.

Crust for a double crust pie

2 Tbsp. lemon juice
3 cups blueberries (you can use frozen if needed)
2/3 cup sugar
3 Tbsp. cornstarch
1 Tbsp. margarine (I've used butter, and tend to use more than 1 Tbsp. -- I dollop generously!)

Sprinkle lemon juice over blueberries. Mix sugar and cornstarch together, then stir into blueberries. Put into pie crust. Dot with margarine. Cover with top crust and cut vents in the crust. Bake at 400 degrees for 50-60 minutes or until the filling bubbles and the crust is golden brown. **You may want to put a cookie sheet on the rack underneath to catch any juices that overflow. Or, you can be like me, and get to clean your oven. ;-)

Enjoy! 

Keri


Call Mark if you need honey! 662-418-4422