32 replies to this topic

[mame11]

So, I have heard for years that local honey is a great preventative measure for allergies. The bees collect and process local pollen in the honey which creates a homeopathic type treatment.

I am going to try to use this procedure one more time. The truth is I don't really like honey. It is very sweet to me. But I bought some local honey at the farmer's market and am going to make my best efforts to have a bit everyday.

Here is the thing... it has to be cold. Well, not warm (i.e. in cooked products or hot tea). Heating honey destroys whatever in the honey makes it treat allergies so... I have to be creative.

This morning I used honey on a banana mash with strawberries. I know I can mix it with yogurt but I thought, just maybe, members of the DR.com community may have other ideas. Thanks in advance.

[zoramargolis]

Honey can be very good, eaten with sheep milk cheese.

p.s. At one time, I didn't really like honey either. I had only ever tasted supermarket clover honey when I was growing up. Later,when I tasted wildflower honey and apple blossom honey, I realized how limited my experience had been. There is such a wide world of flavors to discover. Start with paler honeys--they are more subtle in flavor.

[monavano]

Honey is great for dessserts. Try fresh ricotta from the Dupont Market with or w/o mascarpone cheese, topped with fresh peaches and drizzled with honey.
Strawberries topped with a glaze of reduced balsamic (cooled for you) and honey.
Make a balsamic salad dressing which includes honey, and use for the week on salads.

[bilrus]

The Greek yougurt with honey sold at Trader Joe's is damn good. I'm sure their plain yogurt with local honey would be just as good if not better.

[mame11]

Make a balsamic salad dressing which includes honey, and use for the week on salads.

MonoVano... I would love a recipe for such a dressing. Seriously, that sounds good.

Zora, I am sure that has something to do with it. The honey I had with my strawberry/banana mash was not as sweet as I recalled.

Honey and yogurt will be a good combo. I actually am going to pick up some goat yogurt to try with the local honey...

[monavano]

For the vinaigrette, I use a basic 2:1 ratio olive oil to vineagar (balsamic).

START WITH:

1/3 cup good balsamic vineagar
1 tsp. dijon mustard
2 tsp honey

THEN ADD:

Stream in slowly with wisk: 2/3 cup olive oil

S & P to taste.
*********************************


*go ahead and experiment with any fresh herbs you may have on hand. Try minced garlic or shallot. Add lemon pepper....
After you've made the dressing with the 4 main ingredients, it's yours to personalize!

**To make things easy, I just make this is a canning jar, throw all the ingredients in, put the lid on and shake. Store in fridge and reuse from same container.

eta: I was surfing on eGullet and came across this crazy good thing! Scroll to the watermelon with honey yogurt and mint. Seems fairly self explanatory:

http://forums.egulle...8

[porcupine]

I'll expand on what zoramargolis wrote: find some interesting varietal honeys. I'm partial to tupelo, acacia, sourwood, saw palmetto, Hawaiian white. Interesting thing about tupelo: it never crystallizes.

[mame11]

I'll expand on what zoramargolis wrote: find some interesting varietal honeys. I'm partial to tupelo, acacia, sourwood, saw palmetto, Hawaiian white. Interesting thing about tupelo: it never crystallizes.

Um, okay I am new to honey thing but are all the types of honey you describe available as "local"? That is, can you get Tupelo in Virgina?

Also, I can't remember if you are supposed to use a teaspoon or tablespoon to get the benefits of the allergy prevention that local honey allegedly provides.

[Ferhat Yalcin]

on a toasted bread , spread some butter and a little honey. makes good breakfast.

[zoramargolis]

For the vinaigrette, I use a basic 2:1 ratio olive oil to vineagar (balsamic).

START WITH:

1/3 cup good balsamic vineagar
1 tsp. dijon mustard
2 tsp honey

THEN ADD:

Stream in slowly with wisk: 2/3 cup olive oil

S & P to taste.
*********************************
*go ahead and experiment with any fresh herbs you may have on hand. Try minced garlic or shallot. Add lemon pepper....
After you've made the dressing with the 4 main ingredients, it's yours to personalize!

**To make things easy, I just make this is a canning jar, throw all the ingredients in, put the lid on and shake. Store in fridge and reuse from same container.

This is a terrific recipe. The only comment I have is that you should add salt first, before you put in the olive oil. Shake up the vinegar mustard, honey and salt together, then shake it again with the olive oil. The salt dissolves in the vinegar, but doesn't dissolve in oil. (Don't take that just on my authority--I was told that in a cooking class I took in the late 70's taught by Wolfgang Puck. I always figured he knew what he was talking about.)

[monavano]

This is a terrific recipe. The only comment I have is that you should add salt first, before you put in the olive oil. Shake up the vinegar mustard, honey and salt together, then shake it again with the olive oil. The salt dissolves in the vinegar, but doesn't dissolve in oil. (Don't take that just on my authority--I was told that in a cooking class I took in the late 70's taught by Wolfgang Puck. I always figured he knew what he was talking about.)

Very good point Zora

[porcupine]

Um, okay I am new to honey thing but are all the types of honey you describe available as "local"? That is, can you get Tupelo in Virgina?

Sorry, guess I didn't read your post closely enough. Of the types I named, you might be able to find sourwood in the Virginia piedmont. The others, no.

What is the basis of the idea, anyway?

[laniloa]

on a toasted bread , spread some butter and a little honey. makes good breakfast.

I do a variation on this -- peanut butter and honey on toast.

I'm really enjoying the tupelo honey I can pick up at farm stands when I go out to our office in Apalachicola.

[mame11]

Sorry, guess I didn't read your post closely enough. Of the types I named, you might be able to find sourwood in the Virginia piedmont. The others, no.

What is the basis of the idea, anyway?

article 1

it might not be true but wikipedia mentions it

The concept is very similar to homeopathy only the pollen is contained in the honey.

[Ilaine]

The truth is I don't really like honey. It is very sweet to me.

You can use honey in savory recipes, like barbecue sauce and marinades, baked beans, instead of molasses or corn syrup.

We put honey into a teriyaki style marinade for pork tenderloin or chicken thighs. Equal parts soy sauce and hoisan sauce, half as much honey (if you use a half cup of soy and hoisin, use a fourth cup honey), same amount of toasted sesame oil as honey, minced garlic, minced fresh ginger, all poured into a zip lock. Put the meat in the bag, seal and mix well, marinade overnight in the refrigerator. The next day drain the meat, discard the marinade, roll the meat in sesame seeds, and bake.

My favorite honey for this purpose is local wildflower honey.

[Ilaine]

Of the types I named, you might be able to find sourwood in the Virginia piedmont. The others, no.

Black tupelo, nyssa sylvatica, grows all along the Eastern Seaboard from Florida to Canada. We have a stand in our back yard, which is bottom land and can get quite wet in a heavy rain (it's wet right now).

Very closely related to the swamp tupelo which is the tree that was in Ulee's Gold.

Bees get honey from trees in the early spring, when they are starved, so beekeepers usually let them keep most of it, especially now that the bees are so stressed from mites, although they do collect the honey from tulip poplar because the bees make more of that than they need.

Black tupelo honey is very sweet, with a light color.

Sourwood honey is something you either like or you hate. I don't care for it, myself. I like wildflower honey, especially late summer wildflower honey, which is very dark.

Beekeepers Association of Northern Virginia
Montgomery County Beekeepers Association
Virginia Grown Guide - search for honey here
Virginia Beekeepers Organization (links for local associations)
Honey Locator from National Honey Board

In NoVA, my understanding is that all beekeepers are hobbyists, so you need to contact them directly to buy honey or else buy it at something like a county fair. If you are allergic to a flower then it seems to me that you could try eating honey from that flower in order to get over the allergy, but not if you're prone to anaphylactic shock.

[DCJono]

There was a fascinating article in Gourmet earlier in the summer about honey made from Tasmanian leatherwood pollen. The stuff was described as deep and rich; what musk is to perfume. Anyone seen it in the DC area? Further, anyone have any ideas about where in the area to find honey that is more earthy and deep than what we are generally used to? I'm very curious to try something a bit different.

[zoramargolis]

There was a fascinating article in Gourmet earlier in the summer about honey made from Tasmanian leatherwood pollen. The stuff was described as deep and rich; what musk is to perfume. Anyone seen it in the DC area? Further, anyone have any ideas about where in the area to find honey that is more earthy and deep than what we are generally used to? I'm very curious to try something a bit different.

Health food stores used to carry buckwheat honey, which is very dark and pungent. You might look at Whole Foods or some of the smaller markets that carry organic and health food items to look for that kind. Also Dean and Deluca and Balducci's are likely to carry some unusual international varieties, as is Sur la Table.

Joe Riley, at Ace Beverages told me that he has ordered some Italian honeys to sell in the store. Cornucopia in Bethesda has some unusual European honeys. And Cheesetique in Del Rey has some unusual types, though I can't recall if they had leatherwood honey.

A few phone calls might be worthwhile. Then there is always the internet.

[jm chen]

Honey of any type is tasty drizzled over strong cheese, like gorgonzola or bleu, on water crackers.

I think you could also whip some into cream cheese and use it as a dip for apples, pears, and other strong fruit.

[sandhuy]

I have a variation on the variation -- tahini and honey on toasted (wheat) bread. I also am trying to learn to like honey, and this flavor combination really works for me.

Whenever I start the day with this, I feel as if I am being very healthy (and don't feel so bad about satisfying my sweet tooth early in the morning.)

[Lydia R]

Montgomery County Beekeepers Association

In NoVA, my understanding is that all beekeepers are hobbyists, so you need to contact them directly to buy honey or else buy it at something like a county fair.

I found the Bee George Honey mentioned in Ilaine's MoCo link at the Silver Spring branch of the Takoma Park/SS Co-op (located in the same shopping center as Red Dog Cafe). I've got the Greek yogurt ready and am actually looking forward to breakfast. The label on the back of the jar reads:

Local wildflower honey from the nectar of Tulip Poplar and Black Locust trees plus whatever was blooming in your backyard.

I was surprised by the different varieties of honey, though not local, available at Harris Teeter, including Tupelo (another reminder that I wasn't shopping at Giant).

[Anna Blume]

There was a fascinating article in Gourmet earlier in the summer about honey made from Tasmanian leatherwood pollen. The stuff was described as deep and rich; what musk is to perfume. Anyone seen it in the DC area? Further, anyone have any ideas about where in the area to find honey that is more earthy and deep than what we are generally used to? I'm very curious to try something a bit different.

Trader Joe has Mesquite honey at an inexpensive price. Haven't tried it.

Whole Foods has honey from New Zealand and Italy, both considered among the best producers, and both very expensive. Haven't tried the former, though friends who honeymooned there (yes) rave about it. I love the Italian chestnut honey. Perhaps most famous, however, is Sardinia's Miele Amaro.

Over in the cheese section at WF, you'll find small bottles of Spanish orange blossom honey. Light, bit much more flavorful and fragrant than any I recall from Florida; great in baking, complemented by orange flower water (Lebanese at Rodman's).

Creamed, raw honey is fantastic, too. I haven't tried any available locally. However, you might check out local farmers markets, too.

[Lydia R]

I found the Bee George Honey mentioned in Ilaine's MoCo link at the Silver Spring branch of the Takoma Park/SS Co-op

Bee George has an article in the current TPSS Co-op newsletter (pg. 4). Bee George on keeping bees:

Beekeeping is farming pure and simple. Keeping chickens in suburbia is coming back (at least in my neighborhood) but bees are one of the last livestock we are allowed to keep in the city and suburbs. <snip> They will become a part of your community, your micro ecosystem. The neighbors two blocks over probably won't understand why their flowers are blooming better, why their garden's harvest doubled, or why that apple tree bore fruit for the first time since anyone could remember. They may see more bees around or they may not, but you know that you are ensuring the ecological circle isn't missing a critical spoke. People may think of bees only in terms of honey, but we know that their real mission is providing pollination for flowers and thus supporting all of the wildlife (including us) that relies on the bounty of our suburban forest.

[zoramargolis]

There was a fascinating article in Gourmet earlier in the summer about honey made from Tasmanian leatherwood pollen. The stuff was described as deep and rich; what musk is to perfume. Anyone seen it in the DC area? Further, anyone have any ideas about where in the area to find honey that is more earthy and deep than what we are generally used to? I'm very curious to try something a bit different.

When I was in Los Angeles in December, I found Tasmanian Leatherwood honey at Surfas, a chef and gourmet cooks' supply. It is very intense, has a pronounced aroma and flavor that reminds me a lot of orange blossom water. It comes in a five-pound can and cost close to $20 IIRC. You can order from Surfas on the internet---www.surfas.com.

[DaRiv18]

So, I have heard for years that local honey is a great preventative measure for allergies. The bees collect and process local pollen in the honey which creates a homeopathic type treatment.

My allergies have beat me up today, and I've always heard that local honey may help. I try to avoid medications whenever I can, and I'd rather start with this (even though it may take awhile).

But . . . how local does local honey have to be, in order to address allergies? Whole Foods has raw honey from Baltimore, is that too far a source? I live in DC, what would be sources of honey most likely to address my allergies?

[Anna Blume]

But . . . how local does local honey have to be, in order to address allergies? Whole Foods has raw honey from Baltimore, is that too far a source? I live in DC, what would be sources of honey most likely to address my allergies?

Check earlier posts in this topic to see if, for example, NCNDC actually felt better after consuming local honey.

Is the raw honey at WFM processed in Baltimore, or collected from bees that buzz indigenously in Baltimore's burbs?

Slimmer pickings at this time of year, but your best bet is to visit a nearby farmers market where some farmers w local orchards are still selling honey. The ones I can think of off the top of my head are from Southern PA (Toigo & Quaker Valley) and West VA (Spring Valley). I am sure there are more.

You raise an interesting question.

[lperry]

This is really interesting. I usually have horrible spring allergies, but I haven't had a problem yet. I'm having oatmeal with dried fruit for breakfast every day, and I've been drizzling the top with honey from the Shenandoah Valley. That's maybe 100 miles away, and I've been eating it for three weeks or so. I hope I'm not suggestible enough to start sneezing tomorrow.

[porcupine]

I have a jar of tulip poplar honey, "local Maryland produced", by Cacoctin Kettle Korn and Gift Company. I think I picked it up at a roadside stand on Rt 50 in Virginia. They also set up on the big gravel area of US340 between the Potomac and Shenandoah rivers, on weekends. Currently the website only offers "wildflower honey", but it never hurts to call and ask. 888-682-6820 website

Note that I'm making no comment on the efficacy of honey with respect to allergies. I just think local single-source honeys are nifty.

[goodeats]

This is really interesting. I usually have horrible spring allergies, but I haven't had a problem yet. I'm having oatmeal with dried fruit for breakfast every day, and I've been drizzling the top with honey from the Shenandoah Valley. That's maybe 100 miles away...

I think that was where the honey I tried was from last year, and I will probably try again this year, as I did feel like it worked (not 100%, as I still had to take allergy meds, but it alleviated some of it). I purchased this honey from the Ballston Farmers' Market, and I know there is a local VA honey vendor at one at Falls Church FM and 2 ladies from (PA?) at the PQ FM when it starts up again.

[qwertyy]

Bump!

I bought some honey at the farmers' market a while ago, and it has ruined me for that supermarket glop. RUINED. So now I can't resist tasting and buying whatever local I can find. Consequently I have a cabinet full of the stuff and I want to start using it more regularly. I love it on toast; this morning I had it on Greek yogurt with amazing little strawberries from the Reagan Building market. And I make granola bars with it every other week or so. Aside from these and the great ideas above, what else can I do? Cooked or uncooked, I don't care. I just love the flavor!

(I don't have any scientific proof for the health benefits of uncooked honey, but when I was in Khartoum, a Sudanese colleague told me he had a tablespoon every morning and had never been sick in his life. He may have been exaggerating, but he sure was one of the most sharp, vital 70-year-olds I've ever met. I hear the same thing about vinegar, but I suppose that's another topic...)

[KMango]

Bump!

I bought some honey at the farmers' market a while ago, and it has ruined me for that supermarket glop. RUINED. So now I can't resist tasting and buying whatever local I can find. Consequently I have a cabinet full of the stuff and I want to start using it more regularly. I love it on toast; this morning I had it on Greek yogurt with amazing little strawberries from the Reagan Building market. And I make granola bars with it every other week or so. Aside from these and the great ideas above, what else can I do? Cooked or uncooked, I don't care. I just love the flavor!

(I don't have any scientific proof for the health benefits of uncooked honey, but when I was in Khartoum, a Sudanese colleague told me he had a tablespoon every morning and had never been sick in his life. He may have been exaggerating, but he sure was one of the most sharp, vital 70-year-olds I've ever met. I hear the same thing about vinegar, but I suppose that's another topic...)

High five for the honey discovery! (And a bonus slap for assonance.)

Speaking of vinegar, have you made your own vinaigrette yet? Apple cider vinegar, a dollop of dijon mustard, a touch of honey, plus other seasonings such as an interesting salt, freshly ground pepper, fresh or dried dill, orange zest, whatever you have on hand; ideas above are an excellent base. Don't forget that's not just for salad, the same ideas will propel the flavor of your marinades.

Pork kabobs with pineapple and a honey-based glaze would be a crowd-pleasing opportunity.

Then, with the residual heat, grill some bananas, finish off on the stove with a honey-based syrup, neglect not your vanilla pods.

A minted honey syrup would add a fresh sweetness to your tea or julep-esque beverages this summer.

And...I can't help it.....

Honey butter wants to bee your very best friend.

[Pat]

Honey butter wants to bee your very best friend.

I love honey butter. I baked some whole grain mustard rolls for Christmas a couple of years ago and served them with honey butter. The rest of the meal was good, but I just kept slathering honey butter on rolls. (OK, I do have a weakness for bread and butter, but this was good .)

[weezy]

one of my favorite sauces for ice cream: saute seedless grapes in butter with fresh rosemary, add a little grated lemon zest, a big glop of honey, add some brandy or cognac.