This weekend we celebrated the first Terra Fauna Farm Honey Harvest. Scott Edelman, Greg’s Dad embarked on a beekeeping mission this year. He has 4 honeybee hives, 2 on Terra Fauna Farm and 2 on Twin Maple Farm in Northampton County.
To summarize the lengthy process: First collect honey boxes (called supers) from the hives, uncap honey comb, spin honey out of honey comb, filter honey into 5 gal. bucket, tap into jars. RAW SWEET HONEY.
Honey has a long medicinal history. The ancient Egyptians not only made offerings of honey to their gods, they also used it as a dressing for wounds. Today, many people swarm to honey for its antibacterial and anti-inflammatory properties; used for wound healing, cough suppression, and seasonal allergies. Holistic practitioners consider it one of nature’s best all-around remedies.
Dark Honey, like dark chocolate, can be a better source of health-protecting antioxidants than its lighter-color counterparts. In a study of honey varieties, researchers looked at three shades of honey: the dark honey showed the greatest potential for helping to protect cells from harmful substances (free radicals) that cause aging & disease. Researchers suspect the protection comes from the antioxidant powered phenols & amino acids found in dark honey!
We will have 2 types of honey for sale. Wildflower- collected from the honeybees on our farm and Buckwheat- collected from the honeybees from Twin Maple Farm where they were experimenting using buckwheat as a cover crop.
Honeybee Trivia: A Honey bee visits 50 to 100 flowers during an average nectar collecting flight yet only makes 1/12 teaspoon of honey during her lifetime!
In the share this week are parsnips. A little less sweet than honey, these root tubers are closely related to carrots. For a simple recipe try these:
2 1/2 pounds parsnips or carrots, peeled, cut into about 3 x 1/2″ strips
1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
1 large garlic clove, minced
3 tablespoons olive oil
Kosher salt, freshly ground pepper
1/2 teaspoon (or more) ground cumin
Preparation Preheat oven to 450°F. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over. Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10–15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired.
Kale or Swiss Chard
Hot & Sweet Peppers