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Morningside’s Urban Micro-Farm

Getting Up Close and Personal with the Birds and Bees

Who says you have to live out in the country to experience farm life?

Urban micro-farmers and Morningside neighbors George Andl and Linda Pogue enjoy fresh eggs and honey right from their own back yard. 

With three thriving bee hives, and a chicken coop with four laying hens, George and Linda delight in sharing their bounty with lucky friends and neighbors.  “This year we harvested about 40 jars of capped honey” says George.  “That’s the prized honey in the comb.” 

The hens, affectionately known as the virtue sisters, have their own website.  “They’re our pets really.” explains George as he proudly points to the pastel colored eggs gathered that morning. 

If you’d like to get up close and personal with George and Linda’s birds and bees, be sure to sign up for the 4th annual Urban Coop Tour scheduled for Sept. 24 and 25 from noon to 5pm.  And, to learn more about honey and bee keeping, visit George’s blog bee surprised.

In the mean time, here’s a delicious way to enjoy fresh eggs and honey:

Dutch Pancake with Honey Butter

(Serves 4)

6 tablespoons salted butter, softened and divided

4 tablespoons honey, divided

2 ½ cups sliced apples

1 tablespoon fresh lemon juice

¼ cup brown sugar

½ teaspoon ground cinnamon

pinch cayenne pepper

¾ teaspoon salt, divided

¾ cup half and half

3 large eggs, left at room temperature for 30 minutes

2/3 cup all-purpose flour (not self-rising)

1 tablespoon granulated sugar

½ teaspoon vanilla extract

 

Melt 2 tablespoons butter and 2 tablespoons honey in a small sauce pan over low heat or in a microwave, and then set aside.

Put a rack in the middle of your oven and crank it up to 425⁰.

Melt 2 tablespoons butter in a 10-inch cast iron skillet.  Stir in the apples, lemon juice, 2 tablespoons honey, brown sugar, cinnamon, cayenne and ¼ teaspoon salt.  Saute over medium heat until apples are just beginning to softened, about 5 minutes.  Stir gently to make sure they’re not sticking.  Pour fruit mixture and lip-smacking liquid into a bowl and set aside.

Wipe skillet clean, drop in the remaining 2 tablespoons butter, then pop it in the oven until piping hot and sizzling, about 5 minutes.

Meanwhile, combine the remaining ingredients (don’t forget the salt!) in a blender until smooth. 

Remove skillet from oven and carefully swirl it to evenly distribute the melted butter.  Pour in the egg mixture, and then spoon in the apples and juice. 

Bake until golden brown and puffy, about 17- 20 minutes.  Serve immediately with warm honey butter.

(This dish goes particularly well with grilled sausage.  I’d recommend chicken, but that could spark a philosophical discussion...)

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