This week we introduced you to Henry Storch, a migratory beekeeper from Oregon and the owner of Old Blue Raw Honey, in a series of posts written by his wife, Camille. If you’re just tuning in now, read the whole series right here!

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   1. How Henry Storch Became a Professional Migratory Beekeeper

   Grower Tour: Part One

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   2. Spring Break with Millions of Bees: Why Beekeepers Take a California Road Trip Every Spring

   Grower Tour: Part Two

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   3. A Migratory Beekeeper Gears up for the Honey Flow

   Grower Tour: Part Three

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   4. How a Migratory Beekeeper Harvests and Extracts Honey from His Fields in Oregon

   Grower Tour: Part Four

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   5. Shopping for Honey: What to Know About Honey Color, Varietals, and Finding a Honey You Really Love

   Grower Tour: Part Five

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Playing Iron Chef with all the scraps and leftovers you’ve compiled over a few homemade dinners is not everyone’s best talent. Shopping individually for each recipe will often leave you with a number of byproducts: half-used bunches of vegetables, carrot tops, fennel stalks, and shreds of leftover roast chicken.

To flow one meal’s ingredients more harmoniously into the next, and hopefully reduce the amount of food waste that happens in the home, I’ve compiled a week’s worth of recipes that work together.

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This week Camille Storch shared the life and business of her husband, Henry Storch, a migratory beekeeper and co-owner of Old Blue Raw Honey in Wren, Oregon. We learned why Henry heads to California every February; how he gears up for the honey flow, harvests, and extracts honey from his fields; and the most important things we should know when shopping for honey.

There’s only one question left: Camille and Henry, what’s cooking this weekend?

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Here’s another “mini recipe” that showed up in the comments after our big post yesterday of salad dressings to know by heart.

A reader, CastleCook, shared a super-easy recipe she makes with just three pantry staples.

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