It’ll bee a honey of a festival

Last year, local growers and Palisade business people were sitting around, discussing various events, when all of a sudden, an idea started buzzing around the group.

That idea focused on a little creature that is crucial to our valley agriculture (actually, agriculture worldwide): the honeybee.

Off they went to organize, plan and produce the first Honey Bee Festival last fall.

After a fun festival, the group gave the idea some more thought that led to a date change.

What better time to celebrate honeybees than in the spring as bees start buzzing around our valley, beginning their very important job of pollinating.

Did you know the direct value of honeybee pollination annually to U.S. agriculture is more than $14.6 billion?

Approximately one-third of the total human diet is derived directly or indirectly from insect-pollinated plants. Numerous crops are 90 percent dependent on honeybee pollination.

By the way, let’s not forget the delicious treats honeybees provide.

Remember, it’s the little things in life that can have a huge impact on us.

The second Honey Bee Festival is set for 5 to 8 p.m. April 16 and 11 a.m. to 6 p.m. April 17.

You’ll find music, entertainment, a quilting bee, bee-related products, a street market, art demonstrations, agritours, presentations on honeybees, spelling bees, hands-on activities for kids and more.

Check it out at It’s bound to bee a honey of a festival (sorry, I couldn’t resist).

Start the celebration early with these recipes courtesy of the National Honey Board, Honey Garlic Pork Chops

Makes 4 servings.

1/4 cup lemon juice (I say fresh)

1/4 cup honey

2 tablespoons soy sauce

1 tablespoon dry sherry

2 cloves garlic, minced

4 4-ounce boneless center-cut pork chops, lean

Combine all ingredients except pork chops in small bowl. Place pork in shallow baking dish; pour marinade over pork. Cover and refrigerate 4 hours or overnight.

Remove pork from marinade; heat remaining marinade in small saucepan over medium heat to simmer.

Broil pork 4–6 inches from heat source 12–15 minutes, turning once during cooking and basting frequently with marinade.

(May also be grilled.) Warm Potato Salad with Honey Dressing

Makes 6 servings.

1/3 cup cider vinegar

2 tablespoons vegetable oil

1/4 cup honey

1 tablespoon Dijon mustard

1/8 teaspoon bottled hot pepper sauce

1 1/2 pound small new potatoes, cut in bite-sized pieces, pre-cooked

5 slices bacon, crisp cooked, crumbled (I use less)

2 tablespoons chopped parsley

2 tablespoons chopped green onion

1/2 teaspoon salt

Combine vinegar, oil, honey, mustard and pepper sauce; mix well.

Add potatoes; mix gently to coat all surfaces. Cook on medium heat until potatoes are thoroughly heated.

Add bacon, parsley, green onions and salt; mix well. Honey Citrus Glazed Carrots

Makes 4 servings.

1 tablespoon butter or margarine (I use light olive oil)

4 cups sliced carrots

1/4 cup honey

1/2 cup chicken broth

1/2 cup orange juice

1/2 teaspoon minced orange zest

1 teaspoon salt

1/4 teaspoon pepper

In large skillet over medium-high heat, melt butter. Add carrots and saut&233; for several minutes. Add honey, broth, orange juice and orange zest.

Reduce heat to medium-low and simmer until carrots are cooked and liquid is thick. Season with salt and pepper. Honey Lime Marinade

Makes 1 3/4 cups.

3/4 cup honey

2/3 cup lime juice, fresh

1/3 cup vegetable oil

1 tablespoon fresh ginger root, grated

2 teaspoon garlic, minced

Completely mix all ingredients.

Serving suggestion: A favorite marinade for chicken/ turkey cutlet. A delicious baste when grilling or broiling.


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