The CSA open house is scheduled for 6:00 pm to 7:00 pm on Thursday 5/23 and Friday 5/24. There is no need to attend both but it is recommended to attend the one that is most convenient for you. If you do not want to miss this event, you should enroll in our CSA now. Here is a link to our website with full instructions on how to become a CSA member. http://www.griggstownquailfarm.com/csa/how-to-join/
If you prefer coming into the farm market any weekday from 10:00 – 6:00pm, we can assist you in enrolling in our CSA .
Applications for our CSA membership are coming in quickly, so if you are interested in becoming a member, please act quickly!
For the most part, all of our farmers’ markets are open for business. To see the entire schedule of market openings, visit our website for a map of locations. Scroll down from the map to view market information and retail stores who carry our products. http://www.griggstownquailfarm.com/contact/maps/
View our schedule of farmers’ market openings and visit our website for a map of locations . Scroll down from the map to view market information. http://www.griggstownquailfarm.com/contact/maps/
HONEY HEALTH TIPS
1. Mix a few drops of sweet almond oil with beeswax & honey to create a lip balm that will soothe and soften dry lips.
2. Our healthy honeys are a great treatment for coughs and sore throats; research shows that it’s best taken at bedtime for optimum results.
3. Slather honey onto dry skin, leave for 30 minutes and then rinse! Honey creates the perfect healing environment for your skin.
4. Replace energy shots with a spoonful of honey. The natural sugars can help to power the body through endurance exercise.
5. For a delicious, guilt free snack, try 1 cup of chopped kale, mixed with 1 tsp of honey & 1 tbsp balsamic vinegar.
6. Control the sugar content of cocktails by replacing simple syrup with a mixture of ½ tbsp honey with ¾ tbsp of warm water for the same effect.
7. Glaze 5 carrots with one tbsp of honey and the juice of 1 orange – it will give 1 of your 5 a day extra appeal.
8. Start the day with a slice of whole meal toast, sprinkled with sesame seeds for extra crunch, vitamins and minerals.
9. For a tasty snack under 100cal, try ½ cup of fat free Greek yoghurt with a sprinkle of cinnamon and 1 tsp honey.
10. Stir together water, lemon juice, mint, and just a touch of honey to make delicious, skinny lemonade.
Courtesy of en.wikipedia.org
Honey (pron.: /ˈhʌni/) is a sweet food made by bees using nectar from flowers. The variety produced by honey bees (the genus Apis) is the one most commonly referred to, as it is the type of honey collected by beekeepers and consumed by humans. Honey produced by other bees and insects has distinctly different properties.
Honey bees transform nectar into honey by a process of regurgitation and evaporation. They store it as a primary food source in wax honeycombs inside the beehive.
Honey gets its sweetness from the monosaccharides fructose and glucose, and has approximately the same relative sweetness as that of granulated sugar. It has attractive chemical properties for baking and a distinctive flavor that leads some people to prefer it over sugar and other sweeteners. Most microorganisms do not grow in honey because of its low water activity of 0.6. However, honey sometimes contains dormant endospores of the bacterium Clostridium botulinum, which can be dangerous to infants, as the endospores can transform into toxin-producing bacteria in infants’ immature intestinal tracts, leading to illness and even death.
Honey has a long history of human consumption, and is used in various foods and beverages as a sweetener and flavoring. It also has a role in religion and symbolism. Flavors of honey vary based on the nectar source, and various types and grades of honey are available. It is also used in various medicinal traditions to treat ailments. The study of pollens and spores in raw honey (melissopalynology) can determine floral sources of honey. Bees carry an electrostatic charge whereby they attract other particles in addition to pollen, which become incorporated into their honey; the honey can be analyzed by the techniques of melissopalynology in area environmental studies of radioactive particles, dust and particulate pollution.
Honey’s natural sugars are dehydrated, which prevents fermentation, with added enzymes to modify and transform their chemical composition and pH. Invertases and digestive acids hydrolyze sucrose to give the monosaccharides glucose and fructose. The invertase is one of these enzymes synthesized by the body of the insect.
Honey bees transform saccharides into honey by a process of regurgitation, a number of times, until it is partially digested. The bees do the regurgitation and digestion as a group. After the last regurgitation, the aqueous solution is still high in water, so the process continues by evaporation of much of the water and enzymatic transformation.
Honey is produced by bees as a food source. In cold weather or when fresh food sources are scarce, bees use their stored honey as their source of energy. By contriving for bee swarms to nest in artificial hives, people have been able to semidomesticate the insects, and harvest excess honey. In the hive (or in a wild nest), there are three types of bees:
- a single female queen bee
- a seasonally variable number of male drone bees to fertilize new queens
- some 20,000 to 40,000 female worker bees.
The worker bees raise larvae and collect the nectar that will become honey in the hive. Leaving the hive, they collect sugar-rich flower nectar and return.
In the hive, the bees use their “honey stomachs” to ingest and regurgitate the nectar a number of times until it is partially digested. Invertase synthesized by the bees and digestive acids hydrolyze sucrose to give the same mixture of glucose and fructose. The bees work together as a group with the regurgitation and digestion until the product reaches a desired quality. It is then stored in honeycomb cells. After the final regurgitation, the honeycomb is left unsealed. However, the nectar is still high in both water content and natural yeasts, which, unchecked, would cause the sugars in the nectar to ferment. The process continues as bees inside the hive fan their wings, creating a strong draft across the honeycomb, which enhances evaporation of much of the water from the nectar. This reduction in water content raises the sugar concentration and prevents fermentation. Ripe honey, as removed from the hive by a beekeeper, has a long shelf life, and will not ferment if properly sealed.
In Hinduism, honey (Madhu) is one of the five elixirs of immortality (Panchamrita). In temples, honey is poured over the deities in a ritual called Madhu abhisheka. The Vedas and other ancient literature mention the use of honey as a great medicinal and health food.
In Jewish tradition, honey is a symbol for the New Year, Rosh Hashanah. At the traditional meal for that holiday, apple slices are dipped in honey and eaten to bring a sweet new year. Some Rosh Hashanah greetings show honey and an apple, symbolizing the feast. In some congregations, small straws of honey are given out to usher in the new year.
The Hebrew Bible contains many references to honey. In the Book of Judges, Samson found a swarm of bees and honey in the carcass of a lion (14:8). In Old Testament law, offerings were made in the temple to God. The Book of Leviticus says that “Every grain offering you bring to the Lord must be made without yeast, for you are not to burn any yeast or honey in a food offering presented to the Lord” (2:11). In the Books of Samuel Jonathan is forced into a confrontation with his father King Saul after eating honey in violation of a rash oath Saul made (14:24-47). The Book of Exodus famously describes the Promised Land as a “land flowing with milk and honey” (33:3). However, the claim has been advanced that the original Hebrew (דבש devash) actually refers to the sweet syrup produced from the juice of dates. Pure honey is considered kosher even though it is produced by a flying insect, a nonkosher creature; other products of nonkosher animals are not kosher.
In Buddhism, honey plays an important role in the festival of Madhu Purnima, celebrated in India and Bangladesh. The day commemorates Buddha’s making peace among his disciples by retreating into the wilderness. The legend has it that while he was there, a monkey brought him honey to eat. On Madhu Purnima, Buddhists remember this act by giving honey to monks. The monkey’s gift is frequently depicted in Buddhist art
In the Christian New Testament, Matthew 3:4, John the Baptist is said to have lived for a long period of time in the wilderness on a diet consisting of locusts and wild honey.
In Islam, there is an entire Surah in the Qur’an called al-Nahl (the Honey Bee). According to hadith, Prophet Muhammad strongly recommended honey for healing purposes.[ The Qur’an promotes honey as a nutritious and healthy food.
Honey Baked Chicken
Courtesy of allrecipes.com
This recipe is over 27 years old. It is a classic dish and a tasty treat for your guests and you to enjoy.
1 (2 to 3 pound) whole chicken, cut into pieces
1/2 teaspoon garlic powder
2 teaspoons salt
1/4 teaspoon ground black pepper
1 egg yolk
1 1/2 tablespoons honey
4 tablespoons butter or margarine, melted
Preheat oven to 325 degrees F .
Rub chicken pieces with garlic powder, salt and pepper.
In a small bowl, beat egg yolk with honey and butter or margarine, then brush this mixture over chicken pieces. Place chicken pieces, skin side down, in a lightly greased 9×13 inch baking dish.
Bake at 325 degrees F for 45 to 60 minutes or until chicken is cooked through and juices run clear, basting with remaining butter or margarine.
Just before serving, turn chicken over and bake for another 10 to 15 minutes to cook the skin on the other side.