Sunday, November 27, 2011
Monday, November 21, 2011
Saturday, November 19, 2011
As local beekeepers, we have known for a while the benefits of local honey as compared to honey you see on most grocery store shelves. We try to educate our customers about the benefits of honey with local pollens, which can help build resistance to airborne pollen allergies. The other obvious difference between the two types of honey is the flavor. Until we started beekeeping, I didn't each much honey. This was because I had only really eaten pasteurized honey, and it didn't seem that great. Even the honey you find at many local farm markets will be pasteurized, as smaller honey processors have picked up the practice of pasteurizing and high pressure filtering their honey so that it will stay liquid on the store shelves rather than granulating in time (as seen in the picture above). These packers often sport a label with a local address, so the consumer really has no clue where their honey came from, but only know where the honey was processed.
Honey Roasted Root Vegetables
4 pounds root vegetables, like butternut squash, celery root, rutabaga, beets, parsnips, pumpkin and carrots, cleaned and cut into 1/2 inch cubs
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup unsalted butter, at room temperature
1/4 cup honey
3 tablespoons fresh chopped rosemary
Preheat oven to 400 degrees. Toss the vegetables in olive oil, salt and pepper and spread onto a foil-lined baking sheet, or two if needed. Rotate the tray halfway through cooking until vegetables are lightly caramelized and fork tender, about 45 minutes. Toss periodically to make sure they cook evenly. While vegetables are cooking, whisk honey and butter together into well incorporated.
During the last 5-10 minutes of cooking, remove vegetables and brush them with honey butter mixture. Sprinkle with rosemary and return to oven to continue cooking.
Honey Marinated Chicken Breasts
6 boneless, skinless chicken breast halves
1/3 cup Dijon mustard
1/4 cup white wine
1 tablespoon honey
2 cup fine breadcrumbs
1 cup finely grated extra-sharp cheddar cheese
Preheat the oven to 500 degrees. Flatten each chicken breast half with a meat pounder. For the marinade, put the mustard, wine and honey in a large ziplock bag. Add the chicken breasts, seal the bag and marinate in fridge for an hour. In a medium bowl, thoroughly mix the breadcrumbs and grated cheese. Dip the marinated chicken breasts in the mixture, coating all sides. Place the chicken breasts in a greased baking pan and cook in the preheated oven for 10 to 12 minutes.
Friday, September 9, 2011
With great appreciation to Nancy McKibben for taking the time to write a well-researched story about our farm and the issues facing honeybees and beekeepers, here is a link to the article in the latest Fall issue of Edible Columbus! What a great free publication highlighting local food artisans and purveyors. Find it at farmer's markets around Columbus, local food hot spots like The North Market, or look for a complete list of locations to pick up a copy here.
Thursday, August 25, 2011
Tuesday, June 28, 2011
We have already heard customers at market who give us feedback that the pollen is improving their allergies and giving them a boost of energy. Pollen has a chalky consistency, but a more herbal, floral flavor. I prefer mixing it with honey to give it added flavor, and to improve the texture. Why not try mixing it with our fresh Spring Black Locust Honey?
This is our very favorite type of honey we harvest here at Honeyrun Farm. So light, delicate, and mild, it has a distinctive taste that is hard to describe. It is simply delicious, unique, and we always sell out of it before the summer and fall honey are long gone. Why not stop by one of our farm market stands and give it a try? Or if you want to take my word for it... swing over to our Etsy shop and purchase a jar. We are even offering a sale this week to entice you a bit further... 20% anything in our shop! Use the coupon code POLLENPOWER at checkout and it will automatically deduct your savings. Sale ends on the end of the day on July 4th. Thanks for stopping by!
Sunday, May 22, 2011
Wednesday, May 18, 2011
Some of our potato plants are already flowering... while others are just now starting to poke out of the ground!
The chickens seem to enjoy their little pond. They venture over to grab a few worms that have worked their way up to the surface, but they can't resist a human being with a camera! They are curious little ladies.
This is a valerian flower. I planted these so that I could harvest the roots in the fall of the 3rd year (which is this year, finally!). This plant can be used as a sedative, steeped in a tea, or in bath water to help cure insomnia.
The strawberry plants looked so pretty with the dew, and the little flowers dropping their petals to reveal the tiny green berries below.
This is my very favorite type of Spearmint. I call it "fuzzy leafed Spearmint", and I took a start from my mom's garden, which she took from my Grandma's garden, and so on. It has such a delicate flavor. It is my first choice for herbal mint tea.
The chives are also starting to bloom! I love their flowers!
And finally you get to meet the newest addition to our family... Lucky! Courtesy of Teresa Hoxworth at Danville Veterinary Clinic, Lucky certainly is one lucky dog. She was going to be euthanized, but instead my sister Teresa decided to give her as a gift to our son Mason for his 3rd birthday. Despite the fact that Lucky has chewed up everything that I was using in my greenhouse (an entire gallon of fish emulsion fertilizer, my good permanent market, plant tags) as well as shoes, bags of mulch, morning papers... the list goes on.... she is a great dog. Very lucky, I might add.
Hope to see some of you at market this weekend!
Tuesday, May 17, 2011
Now... a trip down memory lane. About a month ago, Becky received 20,000 onion plants in the mail (and yes, they did smell pretty strong). She hired a team of 2 helpers, along with her father-in-law... who rigged up this amazing back-saving device to assist with planting. Normally it would take many hours and uncomfortable back strain to plant this amount of onions. But in just two days, (well, two very long, wet, muddy days) Becky and her crew were able to get all 20,000 onions in the ground. One person "drove" the tractor (kept it straight as it crept along at .0000001 mph), while two people lie down on this device (formally some useful farm implement he picked up at an auction) and poked the onions through the hole in the black plastic. Becky has drip irrigation running under the black plastic, to preserve moisture at the plants' roots and control weeds.
Becky is on the left, and her helper Kyra on the right. Can you believe they are smiling through it all? It was COLD.
Until next time... when the rain stops (hopefully)!
Tuesday, April 26, 2011
On the only really nice sunny day last week, Mason and I worked at cleaning out the leftover garden plants from last year. This is Mason as he strenuously pulls out an old zinnia plant, all while holding on to a tulip. It slowed him down a bit, but he was relentless.
And did I mention that our greenhouse has about a foot of standing water in it? For the past 4 years we have only used the greenhouse to grow potted plants. This year, we took 2 of the tables out and decided to plant some things in the ground. This year, it flooded. We also dealt with a broken heater, a broken water table (we have hot water running through pipes in our table), and a broken tiller. None of these things are surprising. Farming is a lot more about fixing machinery and troubleshooting than it is about planting seeds in the warm sun. It's just the warm sun that we remember and focus on. I'll let you know when we get one of those days. :)
Tuesday, March 22, 2011
Delicious green leaf lettuce from Van Scoy farms. Grown in their greenhouse all winter long!
Check out their website here. They are good, honest farmers who bring a quality product to market.
And here we have the samplings of jams from Sweet Thing Gourmet. Created in small batches from their kitchen, they have 32 flavors ranging from Lavender Peach to Raspberry Jalapeno...Balsamic Strawberry to Scotch Bonnet Blueberry. It's amazing! They also offer delicious brownies (seen below) and biscotti. Check out their website.
Meadow Maid cheese always has a great sampling of their grassfed organic milk cheeses. Grassfed cows produce milk that is high in Omega-3 and Omega-6, as well as vitamin E.
I will be at this market again this Saturday from 10:00 am-1:00 pm, in the Griswold Senior Center at 777 N. High Street. Come out and say hi, and if you tell me you read this blog post, you can get 5 free honey sticks, plus $1.00 of any (and every) item you buy at our booth!
Friday, February 25, 2011
Here is the recipe, which I got from www.food.com.
Stop by the Worthington Winter Market tomorrow if you want a chance to pick up some great local food. I will take my camera to take some pictures of the other offerings of this great little farmer's market and post them next week. There's always a lot of meat (beef, pork, chicken), vegetarian burgers (Luna burgers), organic local baby food, goat cheese as well as traditional cheese, apples, baked goods (gluten-free, too), fudge, eggs, handmade soap, and lots of great bread. Oh, and I almost forgot... HONEY!
Friday, January 21, 2011
I chose two varieties of carrots to grow this year. This variety below is called Dragon, and features a purple exterior with orange inside. I need Becky to teach me how to weed carrots. Or maybe just a little more ambition when it counts... like early May when the weeds begin to Sprout.
The other variety I chose is called Paris Market. I thought these would be easier because they are small, take less time to mature, and thus, there would be less time for the weeds to take it over. Right?
I also am planting a lot of potatoes this year. I like potatoes because you can get them in the ground early, and also harvest them earlier than crops like tomatoes and peppers. They are gratifying because they grow pretty quickly, and the kids can help me dig them out of the dirt and throw them into buckets. I chose some old favorites like Red Norlands, Kennebecs, Katahdins, as well as some fancy new varieties like Purple Viking and Purple Majesty. They are purple inside and out!
These photos were all taken from seed catalogs... but hopefully this summer I will have some pictures of the real thing, taken right here on our farm.