Nonetheless, last Saturday some beekeepers came up to the kitchen and we spun about 33 lbs out of just nine medium frames, but my personal supply came from Crystals Bees down in Massachusetts. The bees love it and it is amazing to eat, cook with and known to produce a wonderful mead. I'll find that out tomorrow, or at least in 3 to six weeks, after our class in mead making at the shop in Center Ossipee. James Lindenschmidt of Bardicbrews.net will be teaching The Lore & Craft of Mead from 2 to 4 on Sunday, April 10. In the mean time, let's make cookies!
Ginger Knotweed Honey Cookies
- 2 1/4 c flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 tsp baking soda
- 1/2 cup unsalted butter
- 1/2 cup knowweed honey (or buckwheat or molasses)
- 1/2 cup organic sugar crystals
- 1 duck egg... or chicken
- Optional: add raisins soaked in rum... yum!
Quoting wikipedia: "Japanese knotweed flowers are valued by some beekeepers as an important source of nectar for honeybees, at a time of year when little else is flowering. Japanese knotweed yields a monofloral honey, usually called bamboo honey by northeastern U.S. beekeepers, like a mild-flavored version of buckwheat honey"