Got Local Honey? Get a Local Honey Dipper!

Check out these lovely honey dippers made with a variety of woods (like cherry and maple--some from local trees!). They're made by the skilled hands of Leslie Struthers at Struthers Turning Studio. (Click on the link to see more of Leslie's creations, including gorgeous spice grinders, pens and bowls.)  






The dippers are remarkably efficient at gathering a pool of honey for "precision drizzling"--and each one is unique. I bought four to test out.  At $5 each, they make wonderful gifts, especially when paired with a jar of local honey.   The dipper made it easy to add a drizzle of honey to the cold beet and potato soup I made a few days ago. 

 

COLD BEET AND POTATO SOUP

Robert went crazy planting potatoes this spring. He set them up in some old bee boxes, which have made it easy to keep filling with dirt and mulch to provide lots of room for the potatoes to grow.  

Paired with our bumper beet crop, the potatoes make a creamy cold soup that is refreshing on a hot day and brilliantly purple.  The recipe, which Bob Batz Jr. wrote about a few weeks ago in the Pittsburgh Post-Gazette, comes from Jeff Koehler's new cookbook, Morocco:  A Culinary Journey. It can be served hot or cold.

COLD BEET & POTATO SOUP

1 1/2 pounds medium beets, peeled and quartered
1 1/2 pounds medium white potatoes, peeled and quartered
salt and freshly ground black pepper
scant 1/2 teaspoon ground ginger
2 tablespoons butter (optional)
1-2 tablespoons honey for drizzling (optional)


Place the beets and potatoes in a saucepan with 5 1/2 cups of water and bring to a boil.  Season with salt and pepper, cover the pan and cook until the beets and potatoes are soft but not falling apart--about 30 minutes.  Remove from the heat and let cool for about 10 minutes.  In batches, puree the soup in a blender (the original recipe calls for a food processor, but I think a blender makes for a smoother soup).  Blend until completely smooth.  Stir in the ginger, and if using, the butter.  Stir until the butter melts in and is thoroughly combined. Taste and add more salt and pepper if needed.  If serving cold, then let the soup cool a bit on the counter then place in refrigerator for at least two hours.  If serving hot, then return to the pan and bring to just under a boil.  Serve in small bowls with a drizzle of honey on top.  You can also add a dollop of yogurt (or sour cream) if you want to get extra fancy.  Makes about eight 1/2 cup servings.