Articles with 'local honey'
- 1 ripe honeydew melon, peeled and seeded
- Juice of 1 lime
- 6-7 fresh mint leaves (plus extra for garnish)
- 1-2 tbsp. local honey
- Two pinches of sea salt/real salt
Chop melon into chunks and put into a food processor with lime juice, mint leaves, honey and sea salt. Puree until smooth. Adjust sweetness, if needed. Let the soup chill inside the refrigerator for at least one hour. Garnish with fresh raspberries and mint leaves. Enjoy!
The best way to discover what’s in season is to shop at your local farmer’s market. Check out this quick bite!
- 1 cup dried kidney beans, soaked 6-8 hours or overnight
- 3 cups fresh water
- 2 inches kombu, sea vegetable
- 1 tsp. sea salt
- 1 cup fresh green beans, trimmed and cut into 2 inch pieces
- 2 summer squash, cut into 1 inch rounds
- 1 small red onion, peeled and diced
- 1 pint cherry tomatoes, halved
- 4-5 fresh basil leaves, thinly sliced
- 2 tbsp. white wine vinegar or other vinegar
- 1/8 tsp. freshly ground black pepper
- 1 tbsp. local honey
- ¼ cup olive oil
Discard bean soaking water. Add beans and fresh water to a pot and bring to a boil. Skim off any foam that rises. Add kombu, cover and lower to simmer for 1 hour. Add ¾ tsp sea salt and continue cooking 15-30 minutes or until beans soften. While dried beans are cooking bring water to boil in a separate pot with a steamer basket. Steam green beans 3-5 minutes or until tender. Remove green beans and set aside in a bowl. Repeat with summer squash. Combine green beans, summer squash, cherry tomatoes, basil, and cooked beans. Whisk olive oil, apple cider vinegar, honey, pepper and remaining ¼ tsp sea salt. Combine with bean salad and marinate 1 hour or overnight in the refrigerator. Yields 4-6 servings.
- Baby mixed greens
- Edible flowers
- Sunflower Sprouts
- 1 tbsp. raspberry jam
- 1 tsp. local honey
- 1/3 cup walnut oil (or olive oil)
- 2 tbsp. raspberry vinegar
- Pinch of Sea salt
Mix the greens, sprouts and edible flowers in a large bowl. Whisk raspberry jam, local honey, oil, raspberry vinegar, and sea salt. Top salad with Raspberry dressing.