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Articles from
The Tattler
"Tales from the Farm"

November, 2002  Vol. 2, No. 11

Stories From This Months Newsletter:

November with the Honeybees - Harvest
November Honey Recipe - Oriental Chicken Salad

November in the Vineyard - Frost
Netting Removal & GDC Conversion
November Grape Recipe - Grape Upside Down Cake

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November with the honeybees.

The Harvest is under way! In September we start to take part of the honey crop off. Usually I am busy just keeping up with honey sales at our roadside sales stand and our wholesale outlets. After the vineyard closes in mid October I return to the bee yards to take the rest of the crop off. The honey is removed much like we harvest comb honey, with a bee blower and my trailer. See comb honey harvest pictures ......

In October/November it is very challenging removing the honey crop and getting it extracted. The size of our honey operation (about 150 colonies) is usually termed a sideline (or part time) operation versus a full time commercial business (1000 colonies or more). This means that I also have another job. (I work at Detroit Edison, a local utility company), and getting all our honey off & into barrels before the holidays is a lot of work. We usually produce between 10,000 & 15,000 pounds of honey a year. (800 - 1300 gallons) I have someone extracting honey in our barn while I am visiting all of our 12 beeyards on the coming weekends. This is one reason that when a hard freeze hits and the vineyard closes we must immediately close our retail farm and jump right in to harvesting the honey crop. More pictures .......

Our Honey & Beekeeping Pictorial is complete. See Pictures of how honey is made and harvested.

 

November Honey Recipe - Oriental Chicken Salad   (Shirley Gregway, Melbourne, FL)

This recipe is adapted from a salad that is made at Applebee's Restaurant. You will love the Oriental dressing with the unique, nutty flavor of roasted sesame oil. This type of oil is becoming quite popular today and can be found in the supermarket near the the oils or where the Asian food is displayed.


The Salad recipe is for one serving and may be modified to any size you desire.

The Oriental Dressing recipe is very usefull with many other salads and the recipe is for about 6 servings.
Salad:
  • 2 to 4 cups vegetable oil for frying
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup all pourpose flour
  • 1/2 cup cornflake crumbs
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 boneless, skinless chicken breast half
  • 3 cups chopped romaine lettuce
  • 1 cup chopped red cabbage
  • 1 cup chopped napa cabbage
  • 1/2 carrot, julienned or shredded
  • 1 green onion, sliced
  • 1 Tablespoon sliced almonds
  • 1/3 cup chow mein noodles
Oriental Dressing:
  • 1-1/2 cups honey
  • 3/4 cup white vinegar
  • 2/3 cup Miracle Whip
  • 6 Tablespoons Grey Poupon Dijon mustard
  • 3/4 teaspoon sesame oil
  1. Using an electric mixer, blend together all the ingredients for the dressing in a small bowl. Put the dressing in the refrigerator to chill while you prepare the salad.
  2. Preheat the oil in a deep fryer or frying pan over medium heat. You want the temperature of the oil to be around 350 degrees F. If using a frying pan, the oil should be around 1/2 inch deep. More oil can be used in a deep fryer so that the chicken is immersed.
  3. In a small shallow, bowl beat the egg, add the milk, and mix well.
  4. In another bowl, combine the flour with the cornflake crumbs, salt, and pepper.
  5. Cut the chicken breast into 4 or 5 long strips. Dip each strip of chicken first into the egg micture then into the flour mixture, coating each piece completely.
  6. Fry each chicken finger for 5 minutes or until the coating has darkened to brown.
  7. Prepare the salad by tossing the romaine with the red cabbage, napa cabbage, and carrot.
  8. Sprinkle the green onion on top of the lettuce mixture.
  9. Sprinkle the almonds over the salad, then the chow mein noodles.
  10. Cut the chicken into bite size chunks. Place the chicken on the salad, forming a pile in the middle. Serve with the salad dressing on the side.

 

Do you have a great honey recipe - please send it to me and we will put it in our newsletter.

 

 

Honeyflow Farm
4939 Mill Rd.    PO Box 275
Dryden, Michigan 48428
(810) 796-2344 (Phone & Fax)

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