I think grits, so-called polenta by my more refined cousins, is the forgotten staple in the backpack pantry. It is quick to prepare, filling and is a great boost on a chilly morning. I grew up on the stuff on cold winter mornings always spiked with copious amounts of brown sugar or maple syrup.

I individually pack:

• 1/4 cup grits (I prefer Bob's Red Mill Corn Grits)
• 1 tblsp. sugar
• pinch of salt

Then to prepare I add the contents to a small cook-in bag, add 3/4 cup boiling water and wait a couple of minutes. Taste can be improved by adding a tablespoon of butter (or the appropriate amount of butter powder) but you'll need soap for the cleanup.

One can substitute brown sugar or maple syrup for the sugar -- and it really adds to the flavor -- but these items would require separate packaging and thus more weight.

The flock had a mighty culling Monday evening. Spencer came to pick up his share of chickens and opted to take 8 chicks rather than 4. So now we're down to half our original size. This is a good thing as I was looking at building two chicken tractors to house 11 chickens and now (depending on the figures) I may be able to get away with building only one. Still, I was a bit sad to see them go.

I guess now we can begin naming them (as soon as they start becoming more distinctive).

I must assure you that it is a very apprehensive moment when one opens a bee hive for the very first time. I was concerned at being found to be wanting as a beekeeper rather than the risk of being stung fifteen-or-so-thousand times. This colony seemed gentle but I hadn't invaded their home as yet and if they were to survive the winter they would need the second hive body I was about to add.

After I fired up the smoker -- which as far as I can discern is the primary and usually sole protective device for most beekeepers -- I donned my veil and gloves and carried the new hive body to the colony. It was a sunny afternoon and the bees were busy and happy. I gave the hive entrance a couple of puffs of smoke and they started making a real racket. If you've never heard it before a box full of bees all bzzzzing in unison is somewhat intimidating. After a few moments of trepidation wondering if I were the victim of some universal beekeeper joke and that smoke is really PCP for bees I carefully lifted the hive lid off.

You will be happy to learn that smoke is not PCP for bees and they were busy ignoring my intrusion. The interior old hive body was a mess. It was setup with a nine frame layout only the ninth frame is a frame feeder -- essentially a plastic container open at the top in the general shape of a frame. The feeder was empty which is to be expected; a colony can consume its contents in two or three days.

"Why yes, Virginia, it appears that I can." Not in any legal sense -- this has yet to be determined -- but I have them. I am now a beekeeper.

I took possession of a 10 frame hive body, migratory cover and bottom board, all of which have seen better days, through a happy series of coincidences about three weeks ago. Contained in this hive body were a new, genetic queen and roughly 15,000 happy and energetic bees.

I hadn't intended to become a beekeeper. Oh sure, I had picked up a book about it a few years ago and thought it was interesting. I imagined myself husbanding numerous hives in various rural settings or collecting swarms while frightened women and children looked on. But the price for being a superhero beekeeper was too great.

Needless to say this was an exceptional deal and although more hardware had to be acquired to perform the tasks necessary to become a successful beekeeper it has its (tiny) rewards. I was surprised to discover just how much time one can spend watching bees. And after you do a bit of reading and learn to identify each job the worker bee does, wow! It's way better than watching fish.

I have finally acquired needed equipment and parts and it is time to do my first hive inspection. The bees need an additional hive body to store enough pollen and honey to survive through the winter -- they don't hibernate. And a inner cover and telescoping cover to provide better ventilation and protection from the elements. So far the adventure has been sting-free with some luck I'll be able to keep it that way.

On a side note, let's use more pesticides. [thanks, Talleyrand]

Part of making great neighborhoods is making great places -- places where there is time for more than a cursory wave or nod of the head. Places where words can be exchanged or hugs or the latest knitting stitch. While $5 grande lattes are beginning to look like a luxury, cafes and coffee shops are the very best place makers there are. But what is the second best?

I discounted parks as place makers long ago -- they're really only good for making out with your underage girlfriend or guzzling McCormick's Vodka (or both). For all the interaction of a cafe without the cost of the latte the community garden looks to run a strong second. When I discovered that Rachel Fracassa and Megan Grimwood had started the Raytown Community Garden just up the street from my house I was rather excited. Place making and gardening combined, if they could work in some hugs it would be perfect.

I pinged Rachel to ask her about her views on gardening, food culture and the project itself. Before we get into the interview I'd like the inform the reader that the garden will be hosting a fundraiser this Saturday 1-4PM.

blather: Tell me a little about the Raytown Community Garden?
Rachel: The garden is on the Rice-Tremonti Homestead at Blue Ridge Blvd. and 67th St. The vegetables will be grown organically in raised cedar beds along side wildflowers and a medicinal herb garden. The garden membership is set up like a CSA, except the majority of the members get produce in exchange for volunteer hours instead of a fee. A few shares will be sold monthly to people that don't have time to come work in the garden. One share is reserved solely for food shelter donation. We really wanted to reach people in various circumstances and be able to provide a resource for them.

On many years when kcgeek was young we had an annual BBQ and as we all went our own ways it ceased to happen but much to everyone's surprise we had another last year. Everyone seems to have had a good time (commenting about the status of my Jeep and the railing on my deck) so I thought we'd start planning kcgeek BBQ II, Volume II.

The best times for these seem to be the second or third weekend of May or the second weekend of June. Let's begin by giving our preferences and see if we can plan something that most can attend this year.

There should be lots of home brewed beer to taste (I've really been cranking through it since I've been fully employed for more than 12 consecutive months and if Matt joins us I know he's been cranking it out too) and I've still got quite a bit of beef for the grill.

I would be glad to host it at Casa de blather again and I'm available the following weekends: May 16-17, May 30-31, June 6-7 and June 13-14. Let's get this ball rolling.
 
 
 
 
 

On Saturday, April 4 the Kansas City Food Circle presents its eleventh annual exhibition of local farmers between 9:15 am to 2:00 pm at the Roger T. Sermon Community Center. If you are interested in eating locally it can be difficult locating producers. I've always felt that part of being a good localvore is building a trust relationship between yourself and individual farmers or growers. This is a great opportunity to begin these relationships.

The thoughts of most gardeners turn to sprouting seeds and bright red tomatoes in the middle of January -- many seed catalogs are marked up and page corners are folded before the month is over. By this time of the year there is much pulling of hair and gnashing of teeth to get outside and play in the dirt.

Usually, little thought is given to harvest day until one has 2 bushels of ripe tomatoes on the kitchen table getting more ripe by the moment. You have been victorious in your battle against cutworms, dry spells, hornworms, and cool spring evenings. You have produced mountains of vegetables but it isn't much of a win if you have to toss most of it in the compost bin.

The University of Missouri Extension service is coming to your rescue this year. Several of the local county extension offices are presenting a three part series of workshops on food preservation. Each session is independent of the others and offers hands on experience. See the following for more information on courses in specific counties:

Jackson County:
Topics to be featured are: June 16 – water bath canning; June 30 – pressure canning vegetables; June 14 – freezing and dehydrating; July 28 – pickling. Sessions will be held at St. Paul United Methodist Church, 3601 S. Sterling Avenue, Independence, MO., from 6 – 8 p.m. Pre-registration is required and the cost is $10 per workshop or $30 for the whole series. To register, call University Extension, Jackson County office at 816-482-5850.

Clay and Platte County:
Topics to be featured are: April 30 – water bath canning of fruits and tomatoes; May 14 – pressure canning vegetables; May 28 – freezing and dehydrating produce; June 11 – pickling and jams. Sessions will be held at North Cross United Methodist Church, 1351 NE Vivion Road, KC, MO., from 6 – 8 p.m. Pre-registration is required and the cost is $10 per workshop or $30 for the whole series. To register, call University Extension, Clay County offices at 816-407-3490.

Cass County:
Topics to be featured are: March 28 – pressure and water bath canning; June 1 – pressure and water bath canning; June 4 – dehydration. Session locations vary. 3/28 session will be held at Archie Community Center-Hwy A, Archie, MO, from 9-11:30 am, 6/1 and 6/4 TBA. Pre-registration is required and the cost is $10 per canning workshop or $7 per dehydration workshop. To register, call University Extension, Cass County office at 816-380-8460.

For this installment of the pizza showdown we chose Wheat State Pizza. I've heard many excellent things about Wheat State and eagerly anticipated this visit. I had heard there was a park next to their 8039 Santa Fe location and it was a beautiful day so I headed out early to enjoy a bit of the weather.

After enjoying the day for about 20 minutes -- not mean's fault this time -- the 5 of us gathered inside the tiny location and settled on 3, 12" pies: The Farmer (Pepperoni, Pork Sausage, Canadian Bacon, Beef, Red Onions, Green Peppers, Black Olives, Fresh Mushrooms, and Extra Cheese)on wheat, Mediterranean (Pesto Sauce, Spinach, Green Olives, Sun Dried Tomatoes, Mozzarella, and Feta Cheese) wheat and The Luau (Canadian Bacon, Pineapple, Spinach, and Extra Cheese) on white.

Leftover Naan Pizza

Pizza. Arguably the food with the most widespread popularity. So universal that it is rare to find 'traditional' margherita style on the menu (although, this may be changing). We'll try it with any combination of toppings, taco fixings, BBQ chicken, smoked salmon and capers, or -- one of my personal favorites -- with a mustard sauce, sauerkraut and chunks of bratwurst.

Kids love it, Miller Light drinkers love it, even foodies will consume it with wild abandon if the crust is done just so. In my household it is at the top of the list of favorites and I enjoy making it but I believe that it is a great crust makes the pizza. So I'm looking at a five hour lead time whenever I make pizza.

Today I encountered the happy coincidence of having handfuls of naan from the previous evening and a house full of willing test subjects.