Tag Archives | Camille Storch

Giveaway: Old Blue Raw Honey

A giveaway of west coast honey from Old Blue Raw Honey. All the pictures in the post are by Camille Storch.

three small bottles of honey

This week’s giveaway comes to us from Old Blue Raw Honey. Old Blue is a family business, owned and operated by Henry and Camille Storch (you might know Camille from her lovely blog, Wayward Spark. She’s also written a couple of honey-based guest posts for me in the past).

Camille and Henry Storch, and their kids

Henry is a beekeeper and farrier, transporting his bees to different locations up and down the west coast as needs and the seasons demand. In his free time, he collects seed from native plants and interesting garden varieties, and he plays Legos with his kids. He also documents his days with the bees on Instagram.

Camille handles marketing, customer service, and order fulfillment for Old Blue Raw Honey, and is the writer and photographer behind all the Old Blue blog posts. In her free time, she cans seasonal produce (with honey!), and runs the trails around their home in Philomath, Oregon. Her Instagram account is also glorious.

a wide mouth quart jar full of honey

One of the things that makes Old Blue Raw Honey so special is that they offer a wide array of unusual, small-batch varietal honeys from their hives only. They honey is never heated over natural hive temperatures (under 100°F), and is minimally filtered, so it includes pollen, small wax particles, and once in a while, a small bee bit.

close up on bees crawling on a honeycomb

Old Blue Raw Honey is available online, at select shops, and on occasion, directly from Camille and Henry at events in Oregon. If you’re looking for a good gift for someone who loves interesting honey, getting them a sampler set from Old Blue would be a very smart thing to do.

Happily, it’s the sample set that I get to share today. Henry and Camille have generously offered up three of their Blackberry, Clary Sage, Coriander Honey Sampler Boxes for today’s giveaway. The honeys are packaged in 8 ounce, BPA-free plastic squeeze bottles and I promise, it will take everything you’ve got to keep from dispensing the honey straight onto your tongue.

Here’s how to enter.

  1. Leave a comment on this post and tell me how you like to use honey. Do you spoon it into tea? Drizzle it on cornbread? Dollop a little on a sliver of cheese?
  2. Comments will close at 11:59 pm eastern time on Saturday, December 19, 2015. A winner will be chosen at random and will be posted to the blog on Sunday, December 20, 2015.
  3. Giveaway open to United States residents only. Void where prohibited.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: Old Blue Raw Honey is providing the honey for this giveaway at no cost to me. They have not paid for placement (though about a year and a half ago, Camille did give me a little bottle of honey). I’m writing this post because their honey is delicious and I want to share its goodness. 

Guest Post: Honey-Vanilla Bean Quince Preserves from Camille Storch

filling jars with quince preserves by Camille Storch

I have a big treat today! A guest post from Camille Storch! Camille is a writer, runner, and canner living with her family in rural Western Oregon. Her blog, Wayward Spark, focuses on small agriculture and sustainable living. Camille’s husband Henry is a commercial beekeeper who manages nearly 300 hives in the Willamette Valley and remote areas of the Oregon Coast Range. Through their business, Old Blue Raw Honey, Camille and Henry sell their unique varietal honeys at local events and online (I’ve tasted this honey and it is spectacular).

bag of quince by Camille Storch

I got turned on to quince a couple years ago when I overheard my friend Ana, a pastry chef, ranting and raving about the fruit’s flavor, texture, and rosy metamorphosis in the cooking process. After getting my hands on some, they quickly became one of my fall favorites, and I’ve since tried out a number recipes including quince jelly and spiced quince leather.

peeled and halved quince by Camille Storch

Quince may seem exotic, and the fruits take a little more work to prepare than an apple or a pear, but the flavor of sweetened (perhaps spiced) quince is unrivaled and almost universally appealing.

simmering quince and lemon by Camille Storch

Starting in late September, quince aren’t too hard to come by at farmers’ markets or even grocery stores ‘round these parts. For the last three years, I’ve had the privilege of visiting and harvesting from the quince orchard at the USDA National Clonal Germplasm Repository in Corvallis, OR where more than 200 different quince cultivars from all over the world are planted.

reducing quince by Camille Storch

This year, I put off my orchard trip until almost too late in the season, so only a few stragglers were left on the trees for me to pluck down. Luckily, I made off with just enough fruit for two batches of honey-vanilla bean quince preserves and one quince-boysenberry pie.

jars of quince preserves by Camille Storch

The following recipe was inspired by my friend Lisa who sometimes brings me fresh butter from her dairy cows but on one occasion brought me a jar of homemade quince preserves instead. I popped open the jar immediately, and then we sat around the kitchen table chatting and eating through a stack of pancakes smothered in chunky, rosy, quince-y goodness. Later when I asked for her recipe, I got only a few vague instructions, so I had to recreate her genius more or less on my own. Thankfully, the task wasn’t difficult at all.

half pint of quince preserves by Camille Storch

Continue Reading →

Comments { 4 }

Guest Post: Pickled Beets with Honey from Camille Storch

DSC_1048

Oh friends, do I have a treat in store for you today! It’s a guest post from writer, woodworker, avid canner, and mom of two, Camille Storch. She writes about ecology, agriculture, community, and the reality of her family’s joyful, off-the-grid life in rural Western Oregon on her blog, Wayward Spark.

She also designs and crafts natural edge cutting and serving boards and sells them in her Etsy shop, Red Onion Woodworks. I recently added one of her boards to my kitchen and it’s quickly become one of my most loved and used tools. Enjoy!

beets

My mom canned a lot when I was a kid, but like most activities my parents enjoyed, I had no interest in participating in her steamy kitchen exploits. My parents were big gardeners/small farmers who sold their vegetables and baked goods at the local farmers’ market starting the year I was born (and continuing to this day). I enjoyed hanging around the action of the market, and I always loved to eat pretty much any kind of fruit or vegetable, but I never once sowed a seed or pulled a weed unless I was coerced or bribed into doing it.

In a strange and unexplainable turn of events, I got my first real job when I was still in high school working on an organic vegetable farm, and even more surprisingly, I really liked it. I tackled thistles, harvested sweet cherries, and cleaned fresh garlic for days on end. I got a couple of gnarly sunburns, I learned to speak Spanish, and for the first time in my life, I developed real working muscles. And my love for fruits and vegetables reached a whole new level.

DSC_0818

When I moved out of my parents’ house at 18, I would regularly eat giant piles of kale (before kale was the phenom that it is today) over brown rice for dinner, and in the summer, I’d feast on unmarketable-but-still-delicious cracked heirloom tomatoes out in the fields with sprigs of basil as chasers. Farms and food became a way of life for me during my college years, and I’d show up to class in dirty Carhartt’s, like they were some sort of badge of honor.

My first forays into canning on my own involved farm excesses including ugly tomatoes, windfall apples, and a whole box of scarred nectarines that couldn’t be sold. I spent a fair bit of time on the phone with my mom or tracking down USDA hot water bath guidelines, but it wasn’t long before the rhythm of washing, sterilizing, peeling, stuffing, lidding, and boiling was familiar and comforting.

cipollinis

I moved into a rental house with a new roommate in May at the end of my junior year in college, and I saw my roommate’s eyes grow wide as I schlepped box after box of empty canning jars up the steps and into the kitchen. A month later, I bought my first chest freezer and moved that into the house, too. I’m fairly certain my roommate thought I was completely off my rocker, but by the end of the summer, I had canned, frozen, or dried enough produce to feed a small army.

Over the years, I’ve pared down my canning experiments to include more or less just what my family can and wants to eat in the off season: a few jars of jam, some applesauce, a lot of cold-packed whole tomatoes, and a few extras just for fun or for gifts (plus a freezer full of blueberries and other staples). The fact that canning and preserving is really “in” right now is kind of funny to me because it’s been a part of my own life for so long now that it doesn’t feel too special anymore. That said, I’m all in favor of any activity that brings folks closer to their food and the farms that produce that food.

DSC_0780

When I stumbled across this new fangled group called the Portland Preservation Society on Instagram, I was intrigued. When I went to my first meeting, I was hooked. The PPS is a loose collective of Portland area food enthusiasts that meets monthly to swap (mostly canned) food items. (Be sure to check out PPS founder Brooke Weeber’s crazy cool vegetable illustrations in her Etsy shop, Little Canoe.) Every meeting is a showcase of the possibilities in food preservation from jellies to pickles to spreads to infused alcohols, sweet and savory alike.

The April PPS meeting was the perfect excuse for me to dust off my trusty pickled beet recipe. I first ordered a big bag of beets from my vegetable alma mater, Gathering Together Farm, and then I stole a few onions from my parents’ root cellar. I used honey instead of sugar in this recipe because my husband is a beekeeper, so we almost always have honey on hand, and I’m all about keepin’ it local. I spent a pleasant afternoon stuffing jars and perfuming my kitchen with steam from the sweet and tangy brine. In the end, I discovered that my fellow PPS members are just as enthusiastic about pickled beets as I am, but luckily I held back a couple jars to enjoy at home.

pickled-beets-fij

There are beet lovers and beet haters in the world, and well, I love ‘em. Pretty much any style of beets suits me just fine, especially if the earthy roots are paired with a bit of creamy chévre or salty feta. These pickled beets are honey sweetened but not overly so and seasoned with onion (cipollini if you can find them) and a bit of pickling spice. The preservative power comes from the all-important ratio of 2 parts vinegar to 1 part water, so if you want to halve or double this recipe, be sure to retain that balance.

Continue Reading →

Comments { 23 }