Eating Local, Eating Green: Know your sweet source, get honey from local beekeepers

How do you take your honey? Drizzled on a biscuit with butter? Squeezed into hot tea? Or straight up off the spoon?

However you take it, know that each drop is precious. Some little bee worked its tail off to sweeten your food. Bees visit about 2 million flowers to produce a single pound of honey, according to the National Honey Board.

What begins as nectar from flowers goes through a complex process via the honeybee and evaporation to become a viscous fluid that provides a more-lasting energy boost than other sugars. As a bonus, honey's low water activity and high acid level mean it doesn't spoil.

In addition to food, honey has been used for everything from cosmetics to medicine, and is a one-ingredient wonder.

Store honey at room temperature in a closed container. Honey can absorb moisture from the air, which will cause it to ferment. Do not refrigerate honey. Eventually all honey will crystallize, but this doesn't affect the quality. Simply place the jar in warm water and stir until the crystals dissolve.

Since we can't get to know the honeybees, try getting to know your local beekeeper. Peace Bee Farm, Wolf River Honey, Hughes Apiaries and Windermere Farms are all regulars at our local farmers markets, and several sell to local groceries.

Local honey comes in liquid, comb and creamed (also know as whipped) forms. You'll also find honeys that are infused and flavored. I'm new to crème honey (which has been finely crystallized), but I'm learning to love it because it's spreadable and less messy on a biscuit.

Bees can gather nectar from several miles away from the hive, and there's no telling what the neighbors have been spraying, so "organic" is hard to come by. There is no legal definition for "raw" honey, and honey labeling laws allow for ambiguous interpretations, so here's where knowing your beekeeper comes into play. Buy local, and you have a much better chance of getting good, natural unheated honey.

The flavor of honey is a result of the nectar source, so expect some variation in local honey -- at different times of the year, and among producers.

We need bees to pollinate our food crops and gardens. Our local beekeepers take care of the bees that are doing that. If you haven't already, discover how different local honey tastes. Then make the commitment to buy local honey. It could be the No. 1 imperative in supporting our local food system.


Bees in the Garden Vegetable Sauce

1/4 cup honey

1/4 cup unsalted butter

1 shallot, minced

1 sprig fresh thyme, leaves only

Salt and pepper to taste

In a saucepan, combine all ingredients and bring to a boil. Cook for 2 minutes. Toss with cooked vegetables, such as cauliflower, carrots or squash.

Source: Recipe adapted from the National Honey Board,

Savory Honey Scones

1 tsp. fresh rosemary or thyme, finely chopped

22/3 cup all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

5 oz. chilled soft goat cheese, cut into bits

1/4 cup honey

1/3 cup plus 2 tbsp. heavy cream, divided

1 large egg

In a bowl, thoroughly mix 1 teaspoon rosemary with flour, baking powder, baking soda and salt. Cut goat cheese into dry ingredients until mixture resembles coarse cornmeal; reserve. Whisk together honey, 1/3 cup cream and egg. Stir into reserved dry mixture until a soft dough forms; gather dough into a ball. Turn out onto a well-floured board; pat into a round about 3/4 1/3 -inch. Cut into eight wedges. Arrange separately on a parchment-lined baking sheet. Brush tops with remaining 2 tablespoons cream. Bake at 425 degrees until golden brown, about 10 to 12 minutes.

Source: Recipe adapted from the National Honey Board,


"Green Market Baking Book" by Laura C. Martin (published by Sterling Publishing Co.) No refined sugar is used in any of the recipes. All use honey, maple syrup, agave nectar, etc.

"Keeping Bees" by Ashley English (published by Lark Crafts).

Memphis is home to a large beekeeping association, the Memphis Area Beekeepers Association, which hosts monthly meetings, demonstrations and classes. The next beekeeping short course is set for Feb. 11. Go to, or call (901) 831-1207.