My friends, we are ending May with a Lemon Lavender Tart with Honey-Whipped Cream. Why? Because there’s fresh chicken eggs, honeybees, and wild flowers. That’s why, cow pie!
It actually *feels* like spring is officially here, doesn’t it?! As my Uncle Mike would say, “It’s a beautiful thing.” One of the beautiful things about spring is that the hens start laying more eggs. Although we finally have ramps, asparagus, greens, and other spring goodies, a surplus of eggs is the very first sign of all the good things to come.
To celebrate the extra eggs, we’re making a lemon tart. To welcome the bees, we’re adding honey-whipped cream on top! You may have read that we added honeybees to our little farmily, and the entire experience has been un-bee-lievable. Please forgive me for any past and future bee puns. I can’t help myself, but I’ll do my best to bee-hive.
As new beekeepers, Matt and I weren’t quite sure what to expect. Will the bees take to their hives? Will they accept their queens? Honestly, we figured introducing the bees to their hives would be somewhat stressful, but it was the complete opposite. There was just a feeling of calm enchantment. There’s something so serene and peaceful while working with the bees. And we got to share it all with my mom, nieces, and 2 dear friends (hi, Steph and Jeremiah).
Although honeybees will travel up to a 5-mile radius to pollinate, we planted 1,000 square feet of pollinator flowers around their hives. Because, erm, who doesn’t want flowers surrounding their house?! Lavender, borage, marjoram, and certain clovers are the most attractive flowers for bees. So, for THAT reason, we are also adding a wee bit of lavender to this lemon tart.
Welcome flowers, welcome bees, and welcome back eggs! Oh, and hello, Lemon Lavender Tart with Honey-Whipped Cream. You get in mah belly.
It’s a beautiful thing . . . especially when beauty is in the eye of the bee-holder.