|A Honey of a Chat with Helene Marshall, the Beekeeper’s Wife|
We continue our chat with Helene Marshall of Marshall's Farm Natural Honey.
You mentioned that honeys are similar to wines – depending on the area and flower involved. Could you expand on that?
What type of container would you recommend as the best to store and serve honey?
What is unique about Marshall's honey?
When fresh honey comes out of the beehive, it is runny and sticky. With time, all true pure honey will crystallize or granulate, but honey will never spoil. Honey found in the Egyptian tombs was still good! Do not refrigerate honey, because refrigeration will hasten crystallization. Honey can be frozen. It will remain liquid when it thaws out. To reliquify crystallized honey, heat it in a pan of warm water, microwave it, (keep temperatures under 110 degrees) or put it on the dashboard of your car on a hot day and watch it go liquid again!
Which type of honey is your personal favorite?
Could you share a couple of yummy honey recipes and uses? Perhaps, an old family heirloom recipe? Or, a recipe you use often at your table?
I put honey in and on everything. I cannot follow a recipe if I try. I put it in pasta sauce, salad dressings, marinades, on fruit, cereal and bread products etc. I dip chicken in it. Glaze my Thanksgiving turkey with it. I use it on yogurt and ice cream. I love it with peanut butter and almond slices on a spoon.
Anything in the Marshall's honey pipeline that you would like to share with our readers?