Honey Recipes

Traditionally and by necessity, in times past African Americans in the Sandhills of North Carolina used the "natural resources from the forests, waters, and fields around them to sustain life and heal themselves" (Jenkins, 2003).  One such resource was honey.  "Honey from the forest could sweeten an herbal tea or kiss a hot biscuit" (Mitchell, 2008).  According to a National Honey Board survey, African Americans are returning to their roots and using more honey in recent years than in the not too distant past.  


In celebration of National Honey Month (September) and the many uses of honey, a few links to some tasty recipes (the honey yeast rolls look amazing) and alternative uses of honey are posted below.  We would love to hear how you use honey in cooking, for health, or as a beauty treatment!


Links
http://www.southernliving.com/food/kitchen-assistant/honey-recipes-00417000068876/
http://www.honey.com/nhb/recipes/
http://www.motherearthnews.com/Natural-Health/1999-02-01/Honey-Benefits.aspx


References
Jenkins, Ammie (2003).  Sandhills Family Legacies Volume One. Healing from the Land.  
Mitchell, Patricia B. (1993).  Soul on Rice.  African Influences on American Cooking.  

Okra...No Room For In Between



Okra plant with pod.



Okra is just one of those things in life that you just love or hate....like or dislike....no riding the middle. The slender, green pods look different, the name is different, and its cooking characteristics are different (translates slimy when you cut it).  But different can be a good thing, especially in the heat of the summer when the thought of more grilled squash or another tomato sandwich becomes a gastronomical challenge.  

For those unfamiliar often maligned vegetable, okra is a relative of hibiscus and cotton.  Each morning, wherever a pod will grow, a beautiful, pale yellow, tropical-looking flower with a crimson center blossoms, only to fall off by lunchtime.  It is of African origin, and was brought to America by African slaves.  It can be fried, pickled, canned, frozen, marinated, served raw in salads, and even grilled.  This “soul food” staple is easy to grow and can be grown in the South from May until the first frost.  Farmers markets in the South have an abundance of this versatile vegetable during those months.   

After asking around the farmers market for local recipes, I found that a few of the favorite, more traditional ways to eat okra in the South is fried or stewed with tomatoes.  Grilled okra brushed with butter and seasoned with Old Bay is my new personal favorite. (Of course, anything seasoned with Old Bay is a favorite!)  Some version of the  following recipe for fried okra comes up frequently in recipe exchanges.  It is easy to make and perfect for laid-back, summertime cooking.

Fried Okra

Ingredients

Okra

Water

Salt

Pepper

Cornmeal

Oil

Preparation

Slice okra into a bowl and cover with salt.  Cover with ice water.  Refrigerate for about an hour; drain. This step helps the coating to stick to the okra.  Toss around in the cornmeal seasoned with salt and pepper.  Fry in one-half inches of hot oil either in a skillet on the stove or in a pan in a 400 degree oven.  Toss around until brown and crispy.  Drain on paper towels.  Photgraph by Starr Oldorff.