Bee the Change

Let's be the change.  Particularly for Honeybees. 

On Friday, June 10, 2011, Leonard Lopate hosted a conversation about Honeybees, exploring the issue of widespread Honeybee colony collapse.  Mr. Lopate talked with Taggart Siegel, director, and Jon Betz, producer, of the documentary Queen of the Sun.  They explained multiple theories which point to the causes of the colony collapse.  One is pesticide usage and none are conclusive.  While some of the facts are confusing and devastating, it was an informative conversation that didn't leave me feeling forlorn.

A critical statement during the conversation was a pleasant reminder that urban dwellers have a reduced carbon footprint which is a fact that is relevant in this conversation because pesticides are not as widely used in urban settings.  There isn't as much a need here as there are in other settings such as the farmland on which Stoopid Monsanto has a stronghold.

During the show, a caller from Brooklyn asked what she could do.  Jon Betz told her that a simple, helpful step for New Yorkers, who live where fewer plants and flowers are poisoned by pesticides, is to grow herbs and plants and allow them to flower for the bees to pollinate.  This is a mutually beneficial relationship which  promotes the livelihood of both bees and the gardeners' delight.  People enjoy flowers and Honeybees' rely on flowers for habitat .  In flower-boxes, community gardens, tree pits, yards and parks all we have to do is allow plants to flower and if for nothing else, do it for the Honeybees.

Arugula flower in my bed in the Bainbridge Avenue Garden in mid June 2011

So I allowed my newly planted arugula, radishes, spinach and lettuce to flower.  I frequently harvested my greens yet allowed the plants to bolt despite the risk of bitterness.  It was for the goodness of the bee.  It was truly empowering to do something to increase our solidarity with Honeybees.  We're (other Bainbridge Avenue Gardeners and I) not certain about how many Honeybees graced the flowers but we did spot several.  On top of the joy that came from attracting an important species, I learned how delicate and beautiful an arugula flower is.

Hopefully you've already considered yourself a fan of the Honeybee.  If you're not already and aren't sure why you should be I realize that my stream of consciousness has not fully explained why you would be.  You can listen to this episode of Leonard Lopate's Please Explain as it is enlightening and engaging.  And you can learn more from Roger Repohl, a Bronx Beekeeper and read more in The Times Topics blog post by Tammy Horn, Honey Bees: A History.


What might all this inspire you to create in your kitchen?

Grandma's Zucchini Bread 
Without granulated cane sugar!  Honeybees give us many things and one from which we receive nourishment is honey therefore this salute will highlight the value of honey as a delicious sugar substitute.

I have a row of cherished cookbooks and none contain a recipe for zucchini bread.  So my recipe is ad-libbed from one I found on allrecipes. com which is a trusty site!

2 cups stone ground half-white bread flour (from the Norwood CSA Food Co-op and Farmer Ground)
1 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs (from Norwood CSA Food Co-op Norwich Meadows Farm)
3/4 cup olive oil
1 3/4 cups Roger Repohl Pure Honey from the South Bronx or Kutik's Clover Honey (from Norwood CSA Food Co-op Kutiks Honey Farm)   
3 teaspoons vanilla extract
1 medium fresh zucchini, grated (from Norwood CSA Food Co-op Norwich Meadows Farm)
1 cup chopped walnuts, optional
  
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).  Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.  Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. 

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Slice while warm and taste the unprocessed flavors.  Savor the richness of this bread.
Try while warm with a spread of crunchy peanut butter and heavy drizzle of more honey!  Or instead of peanut butter, try ricotta cheese and the same heavy drizzle of honey.  Too, too good.

 
And none other than Arugula Pesto!

Homegrown, Homemade Arugula Pesto

I've never used a recipe for pesto and have always had fun trying new versions based on what I've heard, tasted and imagined.

2 cups washed Arugula leaves of varying sizes (yum. first taste & enjoy some fresh leaves!)
Dashes of sea salt
Coarsely ground fresh black pepper
2 cloves chopped garlic
Random drizzles of extra virgin olive oil
1/2 cup blanched, slivered almonds
1 cup shredded Parmesan (or other hard, aged) cheese
Juice of one squeezed lemon (remove seeds)


Pulse the Arugula in a food processor until the leaves fall to the bottom of the processor jug.  Between pulsings, add salt, pepper & garlic.  Once the leaves are fully chopped, pulse again while drizzling olive oil.  At this point, only use several tablespoons of oil.  When the leaves and oil are combined, open processor and pour in a cup of chopped/slivered nuts.  Pulse again, drizzling another tablespoon of oil, until the ingredients are combined.  Repeat with the cheese.  Add lemon juice and pulse again.  To attain the consistency you enjoy, add or reduce oil.

Spread on bread or crackers, use in sandwiches, enjoy on pasta, mix in mayonnaise for a flavor twist.  This pesto with a thinner consistency works well as a dressing for a fresh summer salad. 

Oh shame, no photos of the pesto to post.