Summer is a good time for beekeeping in Northern Utah. The days are long and beautiful, the hectic pace of nucing and placement is past, and most of the hives are doing very well. We have put honey supers on almost all of our hives and the bees are busy bringing in the nectar.
It's zucchini season. I love those fresh, tender zucchini, fresh from the garden. We have many ways to eat them, from raw to cooked to casseroles. They are very versatile, healthy, and delicious. What more can you ask for?
Jean served up this hearty casserole at lunch the other day, and everyone enjoyed it, even those who don't generally like zucchini.
Here at the Slide Ridge Honey House, we keep a few nursery hives behind the warehouse, even though most of our bees are scattered around to our remote bee yards. If you spend any time in or near the warehouse, you get used to bees flying by and after a while, you don't even hear the buzzing as they check out the spare seconds or buckets of syrup as they are filled and staged for distribution.
We had company at the Honey House the past few days. Oki, a sister-in-law, was here and she brought her Korean cooking skills with her. She made this salad for a family dinner she put together for her last evening before returning home and I just knew it needed to be posted here. It's fresh, delicious, and very versatile (can be made as a side or a main dish).