In Focus: The Rooftop Beekeeper
You’ve probably noticed our shiny new blog makeover that we are doing happy dances over. We’re gearing up for new and exciting things on the Chronicle Books blog, including a weekly series called In Focus, which will highlight a book that we’re particularly tickled about lately. Come along and journey with us as we do a double-take and see things differently!
The first in this series is The Rooftop Beekeeper, part fascinating guide to urban beekeeping, part love song to the amazing honeybee. City dwellers, you can have the best of both worlds: the vibrant culture of urban life and the delicious pleasures of homegrown food. There are gorgeous photographs and illustrations, as well as essential tips to successfully befriend busy bees and enjoy the gifts of home-harvested honey. Fun fact: did you know that a healthy hive can potentially produce a tremendous amount of excess honey? Up to 80-150 lbs!
The Rooftop Beekeper also includes 21 recipes for enjoying your homemade honey in baking and cooking, and 5 formulas for salves, beauty products, and beeswax candles. Here’s one recipe that combines ginger and honey, a dynamic duo that aid digestion and assist our bodies in beating a cold. This fresh ginger, herb, and honey elixir served hot will set you right when feeling under the weather. Serving it over ice with a little splash of dark rum, perfect for the end of a long day!
1 qt/1 L water
½ lb/230 g fresh ginger, peeled and grated
1 sprig rosemary
3 to 4 sprigs fresh mint
¼ cup/85 g raw honey
Lemon slices, for garnish
In a stockpot, bring the water to a rolling boil. Add the grated ginger and continue to boil for 20 minutes. Pour the ginger and water into a 1-qt/1-L heat-safe pitcher or Mason jar. Add the herbs and the honey. Cover the jar and let steep for 15 minutes. The ginger and herbs will settle to the bottom, allowing you to pour the elixir into mugs without a strainer.
Serve warm or iced with a slice of lemon.
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In Focus: The Rooftop BeekeeperMarch 31st, 2014
Meet Guest Instagrammer Lauren FriedmanFebruary 24th, 2014