In the Fall 2015 issue of Country Gardens® we feature a honey-themed party hosted by organic herb and vegetable farmer, Val Jorgensen, in Westerville, Ohio. Bees, integral to her farm, provided the central ingredient to the pulled pork piled atop corn cakes, ricotta sauce, figs drizzled with thyme-infused honey, and pumpkin tea bread served with honey butter. Enjoy the sweet and timeless flavor of honey yourself with Jorgensen’s scrumptious recipes.
Jerry’s Pulled Pork with Honey-Balsamic BBQ Sauce
COOK: 10 hours in slow cooker
1 3 to 4 pounds organic, boneless pork roast
1½ cups water
2 tsp. seasoned salt
2 tsp. garlic powder
1 tsp. smoked, Spanish paprika
1⅓ cup organic balsamic vinegar
1 cup organic ketchup
½ cup organic brown sugar
1 ½ Tbsp. organic Worcestershire sauce
¾ tsp. salt
⅛ tsp. freshly ground black pepper
1½ tsp. organic garlic, minced
½ cup local, raw honey
1. Add roast to slow cooker. Stir salt, garlic powder, and paprika into water and pour over roast. Cook on low for 10 hours or until meat falls apart.
2. After 9½ hours, combine vinegar, ketchup, brown sugar, Worcestershire sauce, salt, black pepper, and garlic in a medium saucepan and bring to boiling over medium heat. Continue gently boiling over medium heat for about 20 minutes. Let cool to about 130°F and then blend in honey. Mixture should be thick and syrupy.
3. Shred pork and stir in half of the prepared sauce. Serve remaining sauce alongside pork. Makes 12 servings.
Skillet-Toasted Cornmeal Corn Cakes
1 cup organic, all-purpose flour
¼ cup (generous) coarse-ground, organic grits
¼ cup (generous) organic cornmeal
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 large organic egg
3 Tbsp. local, raw honey
3 Tbsp. unsalted, organic butter, melted and cooled
1¾ cup plain, organic yogurt
1. Toast grits and cornmeal in a 10-inch skillet over medium heat for 8 minutes or until fragrant and a deeper yellow.
2. In a large bowl add flour, baking powder, baking soda, salt, toasted cornmeal and grits. Combine with a whisk. Set aside.
3. In another bowl blend one egg with honey and cooled butter. Add yogurt, and whisk until combined.
4. Pour yogurt mixture into dry ingredients. Blend with a whisk just until combined—do not overmix. Let mixture sit for 6 to 8 minutes.
5. While batter is resting, preheat a griddle to 375°F and coat with a thin layer of coconut oil or butter. Drop generous tablespoons of batter onto hot griddle and cook for 2 to 3 minutes. When underneath is golden, flip corn cake and cook for another 1 to 2 minutes. Repeat with remaining batter. Makes 12 medium corn cakes.
Pumpkin Honey Bread
1 cup local, raw honey
½ cup unsalted, organic butter, softened
1 can (16-oz.) organic, solid-pack pumpkin
4 large, organic eggs
4 cups organic, all-purpose flour
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. cloves
1. Preheat oven to 350°F.
2. In a large bowl cream honey with butter until light and fluffy. Stir in pumpkin. Beat in eggs, one at a time, until completely incorporated.
3. Sift together remaining dry ingredients. Stir into pumpkin mixture, blending thoroughly without overmixing.
4. Divide mixture equally between two well-greased 9x5x3-inch loaf pans. Bake on middle rack for 1 hour or until wooden pick inserted in the center comes out clean. Let loaves cool in the pan for 10 minutes; invert pans to remove bread and to finish cooling on racks. Makes two 9x5x3-inch loaves.
Dorothy Mae’s Honey and Lavender Biscotti
2¼ cups unbleached, organic, all-purpose flour
½ tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
⅔ cup granulated sugar
3 large, organic eggs
3 Tbsp. lavender and rose petal-infused honey
½ tsp. vanilla extract
2 Tbsp. minced zest from one large organic orange
1 Tbsp. dried, organic lavender
1. Adjust oven rack to middle position and heat oven to 350°F. Oil baking sheet and cover with parchment.
2. Sift first four ingredients together in a small bowl.
3. Whisk sugar and eggs in a large bowl to a light, lemon color. Stir in next four ingredients. Sift dry ingredients over egg mixture. Fold into dough until just combined. Do not overmix.
3. Divide dough in half and transfer each portion onto parchment-lined baking sheet. Using floured hands and working quickly, shape each portion of dough into a log shape, roughly 13×2-inches. Allow about 3 inches in between the two portions on baking sheet. Smooth each shape by patting gently.
4. Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 minutes.
5. Let cool for 10 minutes. Reduce oven temperature to 325°F.
6. Using a serrated knife, cut each loaf diagonally into 3/8 -inch slices. Lay the slices about a ½ inch apart on baking sheet, cut side up, and return them to the oven. Bake, turning over each piece halfway through baking, about 15 minutes or until crisp and golden brown on both sides.
7. Transfer biscotti to wire rack and let cool completely. Store in an airtight container for a least a month. Makes approximately 4 dozen.
6 oz. (1½ stick) unsalted butter, softened
¼ cup local, raw honey
¾ tsp. salt
Combine all ingredients in a small bowl by hand or with a mixer. Makes about one cup.
1 cup Dijon mustard
½-¾ cup local, raw honey
Salt and pepper, to taste
Mix honey and mustard together until smooth. Add salt and pepper. Refrigerate leftovers. Makes about 1½ cups.
Honey and Herb Ricotta Spread
3 cups fresh ricotta cheese
¼ cup local, raw honey
1 tsp. fresh, whole thyme leaves
2 Tbsp. good-quality olive oil
Coarse sea salt and coarsely ground black pepper, to taste
1. Warm honey and thyme gently in a heat-proof bowl set over a saucepan of simmering water (the bottom should not touch the water). Do not heat the honey above 100°F.
2. Place ricotta in a shallow bowl. Pour honey mixture over ricotta. Drizzle with olive oil and season with salt and pepper. Makes 10 servings.
Figs ’n Honey Topping
12 ounces dried figs, chopped
¼ cup local, raw, thyme-infused honey
3 Tbsp. extra-virgin olive oil
3 Tbsp. water
Juice of 1 organic lemon
Combine dried figs with honey, olive oil, water, and lemon juice. Warm gently in a heat-proof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water). Warm thoroughly and continue heating for 10 to 15 minutes or until figs swell up. Serve warm. Refrigerate leftovers and use within a week. Makes 1 cup.
Richard Felber was a most excellent garden photographer. And I’m lucky to count him among my friends. Over the past couple of decades, we’ve traveled together and produced more than a handful of respectable garden magazine stories together, including the notorious Allen Haskell’s exquisite garden in Atlanta, Georgia; Cole Burrell’s mosquito-ridden garden in Minneapolis; the artist colony gardens of Cornish, New Hampshire (including Ellen Biddle Shipman’s restored garden; the garden of artist Stephen Parrish, father of Maxfield Parrish; and the gardens of sculptor Augustus St. Gaudens); a phlox festival and a moss garden in Vermont (separate locations); even a cut-flower gladiola farm in Connecticut. He proudly took me to see his wife’s beautiful botanical-inspired paintings (and, of course, introduced us) in her studio at their home in Kent; invited me to his studio and eventual apartment on West 22nd Street—just a couple of blocks from where I lived—to see his current collection of mushroom spores; and he once gave me a special gift of a really old piece of American blown glass, perhaps a cordial, that he told me not to lose and which I still treasure. So it was with a heavy heart that I discovered only last week that Richard had passed away…a few months ago. The brief obituary I stumbled upon in The New York Times reads simply: “FELBER—Richard, of New York City passed away January 10. He is survived by his beloved sons, Jono and Sam, and former wife Lisa Brody. A renowned garden and landscape photographer, he built a career and life from his ability to recognize and capture beauty. May he continue to chase the light.” How could Richard Felber be gone from this Earth? He was bigger than life and a pain in my professional ass. Lisa filled me in on the details of his passing via e-mail: “Yes, I am sorry to inform you that Richard passed away on January 11th. It was very sudden. He had been suffering with what he thought was the flu or pneumonia but when he wasn’t getting better I insisted he go to the ER. By that point he was diagnosed with stage 4 lung cancer which had already spread to his spine. He died at the hospital in NYC, two weeks after his diagnosis.” A massively oversized black-and-whte framed print of a morning glory Richard gave me dominates my living room here in Des Moines and greets me every day as it has for a decade or more. Every time I worked with Richard, he taught me a new way to look at the natural landscape, or a combination of plants, or a singularly sensational blossom. Richard’s legacy reminds me of a scene from my favorite all-time movie, Harold and Maude (1971), in which a soon-to-be octogenarian Maude asks a teenaged Harold, while parked in a field of daisies, “What flower would you like to be?” To which Harold responds, “I don’t know. One of these, maybe.” pointing to the masses of daisies. “Why do you say that?” asks Maude. “Because they’re all alike,” he answers. “Oooh, but they’re not,” says Maude. “Look, see, some are smaller, some are fatter, some grow to the left, some to the right, some even have lost some petals—all kinds of observable differences. You see, Harold, I feel that much of the world’s sorrow comes from people who are this [pointing to a single blossom], yet allow themselves be treated as that [pointing to the field of daisies].” That’s what Richard was, after all, a perfectly imperfect blossom in a field of blooming daisies.
How about growing a delicious Caserta summer zucchini that you won’t find at your local grocery or farmer’s market? Bossa Nova brand hybrid squash is popular in Brazil because of its attractive fruit, adaptability, and disease resistance. As an added bonus, the plant is compact and perfect for smaller spaces or containers. The folks at Seminis Vegetable Seeds sent me some of the squash to sample this week, and I must say, I am impressed. In fact, it is one of the All-America Selections award winners for 2015. Last night, I sautéed a couple of the zucchini along with some chopped up shallots and a handful of cherry tomatoes, tossed the whole mess with some pasta and shredded fresh basil and topped it with a cloud of fresh-grated parmesan cheese. And, yes, I cleaned my plate.
Don’t be jealous. Especially if you love hydrangeas…and I know you do. After all, hydrangeas are the most-searched plant on Google. I just returned from a delightful couple of days at Bailey Nurseries, a fifth-generation, family-owned business headquartered in St. Paul, Minnesota. Bailey Nurseries is one of the country’s largest wholesale nurseries and continues to develop and introduce revolutionary shrub, tree, and rose varieties. If you don’t know the name, you most certainly know their plants: Love & Peace rose, Tiger Eyes sumac, and Endless Summer hydrangea, to name a few.
Besides exploring their display gardens, greenhouses, and growing fields, I also got to spend time with Terri (Bailey) McEnaney and her son Ryan. Terri is the President of Bailey Nurseries and Ryan handles communications and public relations. That’s the three of us in the Display Gardens at Bailey Nurseries.
Perhaps the highlight of my visit was the opportunity to spend time with the world-renowned plant breeder, Dr. Michael A. Dirr. When it comes to hydrangeas, Dr. Dirr is a rock star. When it comes to shrubs, Dr. Dirr literally wrote the book, His Manual of Woody Landscape Plants is one of the most widely used reference books in horticulture. It has sold more than 500,000 copies. In September 1998, Dr. Dirr was visiting Bailey Nurseries when he spotted a unique hydrangea, a variety he would later learn could flower on both old and new growth—the first hydrangea with this ability. On the flight back home, he scribbled the name Endless Summer in his notes. Bailey Nurseries patented the plant and trademarked that name. Since its introduction in 2004, more than 12 million Endless Summer have been sold. Dr. Dirr has gone on to introduce three more hydrangeas to the Endless Summer collection (Blushing Bride, Twist-n-Shout, and the newest addition, Bloomstruck). That’s the two of us in a field of Bloomstruck hydrangeas. I can’t wait to see what he comes up with next!
Every once in a while, you see something in someone’s garden that hits a chord. The Tanner garden in Napa, California, which we featured in the summer issue of Country Gardens, struck me not for the verdant plantings but for the innovative use of old garden tools, hoses, sprinklers and other cast-off items from gardens of the past. In the Tanner garden, spades and pitchforks became a garden gate; metal flower frogs became wall art; old faded hoses were braided together to make garlands or used as stems for antique sprinkler “flowers”.
It’s always endearing to me to see castoffs refreshed with new life.
And for me, as Father’s Day approaches, the Tanner garden reminds me of my dad, who collected old tools. He spent years going to farm and house sales, buying boxes of old hammers and saws, bundles of rakes and wide brooms. Dad owned a large brick building, and he would take all his treasures to his “shop,” clean and fix them, and arrange them in patterns across the walls and along display shelves through the center. Dad has been gone for many years now—his collection sold to other collectors.
He would have thoroughly enjoyed the Tanner garden. I know a lot of people who combine nostalgia with functionality and art, which extends to most of our Country Gardens audience as well.
Check out this gorgeous new rose from our friends at Proven Winners that will be released through their Oso Easy line of roses exclusively through the pages of our magazines in 2016. Tim Wood tells me that this rose is “very fragrant, very floriferous, with a high degree of black spot resistance.” What would you name this rose? Who knows, if we like your suggestion, we’ll be sure to send you a free specimen of your very own.