Beekeeping and Spring Grilled Dinner

So.

I've been busy.

Busy as a bee you might say.

The days have been dawning with perfect spring weather (a welcome change after all the rain, then blistering heat we've had). Cool, crisp, sunny. The perfect combination for cleaning out flower beds, setting in seed, spreading compost and learning about Beekeeping.

Yes, bees. Honey bees to be exact.

My friend Anne and I took an Apiarist Class on Saturday at Alstede Farm in Chester, NJ.

Such fun! And not a single sting.

What I learned:

• A single healthy, backyard hive can produce about 70 pounds of honey for the home beekeeper (they produce more but you have to leave them some for the winter)

• Bees are not out to sting you. They are merely guarding their home. Stay back about 5 feet from the hive and you are okay.

• The queen bee lives about 2 years. All the other bees, about 4 to 6 weeks.

• The hive is really an organized community with nurses, nurseries, workers, wax makers, nectar collectors, guards, honey makers and even bees whose job it is to cool or heat the place. I guess these are the HVAC Bees.

• Bees are house trained. They will not soil in their hive and will "hold it" up to 3 weeks if need be, until they can leave the hive and seek relief outside.

• A bee will travel up to 4 miles from their hive to seek nectar.

• It takes 9 pounds of nectar to make 1 pound of wax or 1 pound of honey.

• The drone bee's only job is to mate with the queen. Then, they die.

• It's good to be the queen.

The class covered all aspects of beginning beekeeping. I was mesmerized. I would like to be an Apiarist once we move up to "the land". Studies have shown that gardeners who keep bees (about a hive per 2 acres) will increase their yield by 100% percent.

100 PERCENT.

That sounds like a deal to me, plus you get HONEY!!

I left Alstede Farms with new found respect for bees, a better understanding of the nature of beekeeping and a real craving for honey.

Fortunately, along with freshly picked asparagus, the farm stand was selling honey. Go figure.

To me, this meal spells springtime, it incorporates fresh spring lamb, honey, peaches and of course, asparagus:

Coffee-glazed lamb chops with honeyed peach chutney and fresh grilled asparagus (serves 4)

1 rack of lamb (8 ribs) cut into double chops (2 bones) remove from refrigerator 1 hour prior to grilling and season with salt and pepper

Heat grill to medium high.

For the glaze:

1/2 cup strong brewed coffee

2 tablespoons honey

2 tablespoons apple cider vinegar

1 tablespoon white or dark rum

1 teaspoon garlic, minced

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon pepper flakes

Combine all the glaze ingredients in a small saucepan and bring to a boil. Continue to boil the liquid until it is reduced and becomes syrupy and coats the back of a spoon. About 6 minutes. Set aside.

Peach Chutney:

1 tablespoon olive oil

1/4 cup red onion, sliced thin

1 teaspoon fresh ginger, minced

1/4 teaspoon red pepper flakes

1/4 cup water

2 tablespoons honey

2 tablespoons apple cider vinegar

1/2 cup dried fruit (raisins, apricots or cherries) I like cherries, but any are delicious!

2 cups frozen peach slices

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 cup fresh mint leaves (torn)

Sweat the onion, ginger and pepper flakes in the olive oil until onion is soft and translucent.

Add the dried fruit, water, honey and vinegar and cook for about 5 minutes until the fruit is soft and the liquid is syrupy.

Take off the heat, stir in the peaches and seasonings, except for the mint. Cover.

Grilled Asparagus:

1 pound fresh asparagus, trimmed by snapping off bottoms

drizzle of olive oil

drizzle of balsamic vinegar (I like white balsamic for this, but dark is good too)

Sea salt

Freshly ground black pepper.

Drizzle asparagus with olive oil and vinegar, toss to coat.

Grill lamb chops, basting with the coffee glaze; about 6 minutes per side for medium.

Add asparagus to hot grill, grill for about a minute, roll and grill for another minute. Remove to platter and sprinkle with sea salt and black pepper.

Plate the lamb chops. Stir the mint into the chutney, serve on the side with the asparagus.

A Cook's Notes: If you feel you need a starch with this meal, make corn bread but substitute the milk in your recipe with coconut milk and throw in a hand full of flaked coconut to the batter. Bake as you normally would. This will add a Jamaican flair to your dinner. And who doesn't like the carribean?

While I was "bee"ing a bee student I caught sight of these little darlings, how cute are they?