anoteon the recipes
Some o the recipes here began their livesin the Blueberry Hill series o cookbooks, written by my mother, Elsie Masterton. Ieel that these recipes have become my ownater cooking them or mysel and my riendsand in my caé. Over time I have changedthem to accommodate the more modernpreerence or less at and sugar, changesthat my mother probably would have madei she had lived, and by replacing sugar with honey in many o the recipes. Te resultis a much more interesting avor, since honey — especially the moreunusual varietals — has a ar more complex avor prole than sugar.I have also included many avorites rom Laurey’s, my caé in Asheville,and, nally, some recipes shared by riends.I have organized each chapter around a specic honey varietal, toacquaint you with the diferences among varietals, but don’t eel limitedto using only that honey in a recipe. I make alternative suggestions incase you do not have the honey I recommend. I you’d like to pick up aparticular varietal, however, I’ve listed where I ound each o thesehoneys in the back o the book (see page 197). As you will read in the season openers, the beekeeper has importanttasks to do in each o the our seasons o the year. I describe those tasksand try to make sense o a complicated subject. I write rom the per-spective o where I live in the mountains o western North Carolina.Other places might have a milder or longer winter than I have, butseeing things rom my perspective will, I hope, provide a good startingplace or you to see the big picture.It is also necessary to note that the recipes in this book are written rommy geographical perspective, because I eature spring beets in March,or instance. You may be able to get spring beets in January where you
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