The Bees’ Knees are based in Campbell, CA, a suburb of San Jose. They all like to cook and garden, and they enjoy taking on food projects—everything from chicken-raising to mushroom hunting, brewing, cheesemaking, and especially beekeeping (hence their name). Their objective in entering our One-Block Party contest, in team leader Tina Keller’s words, “is to dedicate the time to share expertise and create local, homegrown, homemade, thoughtful, crafted food.” Here’s what they’ve been up to in the past month or so.
Lizanne Oliver and I tested a smoked trout soufflé recipe using just-laid chicken eggs from my hens—and it was great.
Pickle Masters at Work
Herta Hoggatt is growing Persian cucumbers, among other things, and has made some bread and butter pickles for us.
More Fermentation Frenzy: Kimchi
The ingredients for Nate Cartmell’s kimchi (including his homemade chili paste)…
Yet More Fermentation (the Drinkable Kind)
Nate also brewed us a batch of Dunkleweisen beer.
The different types of barleys, malted and roasted, that Nate used for his beer. Left to right: Carafa; Belgian Special “B”; Briess 2 row caramel. The book in the background is Brewing Classic Styles, by champion homebrewers Jamil Zainasheff and John Palmer. (Palmer’s book How to Brew is a classic guide for homebrewers—and you can access it free on his website).
Here Nate is steeping those grains, wrapped in cheesecloth,
in hot water to create the wort, the sweet liquid that will become beer.
Nate’s Dunkelweizen. Look at the beautiful head of foam on that glass.
Nate describes the beer this way: “Aroma is estery [[that is, banana-like]] with a small amount of smokiness. The mouthfeel is full and malty, but not heavy. The wheat comes through in the taste and is paired with more esters and floral hints from the hallertau hops. The beer finishes clean with a nice spicy note. It’s very refreshing. Despite the way it looks, it’s actually very light.”
A Tour of Our Gardens
Part of Stacey Smith’s garden. He is growing edible flowers, herbs, and tomatoes.
Lizanne and Fred Oliver’s front yard. Her grandson, Matthew Schroeder, helped us
pluck some carrots and jewel radishes. We made sautéed carrots and radishes with
fresh herbs to go along with the smoked trout soufflé.
And Speaking of Bees…
Thomas harvesting honey. Behind him, you can see that most of our corn plants
survived the attack of chicken Clara a few months ago.
By Tina Keller, Team Leader
Posted and edited by Margo True, Sunset Food Editor