Wednesday, September 28

PassionHoney Chicken Salad

Liz came up with this recipe last week! We absolutely loved the tropical taste of PassionHoney blended into this salad. It's super easy to make, which is really nice when you have absolutely no time to think about how to make something. :-)

What you need:

4 cups cooked chicken, diced.
3 celery ribs, chopped (like the photo above)
1 cup dried cranberries
1/2 cup toasted pecans
1 1/2 cup of mayonnaise
1/ 3 cup of PassionHoney
dash of salt
dash of pepper (or more, I love adding more pepper)

Lettuce or green salad mix

How you do it:

1. Chop celery
2. Cook chicken, dice (you can do this early in the day and just leave it in the fridge till you need it.)
3. Chop pecans
4. Combine chicken, celery, cranberries, pecans, and PassionHoney in a bowl. Set aside.
5. Stir together mayo, salt, and pepper. Combine with chicken and stir together.
6. Put it on some lettuce or a green salad mix.



Wednesday, September 21

CranHoney-Apple Cake

The day felt like fall. We all agreed that it had finally arrived. Leaves crunched beneath our feet. The cool crisp morning warmed up to a warm afternoon. The men in the family spent the day working on our harvest equipment. The women were cooking, cleaning and chasing children around the house. It was what I imagine a perfect Autumn day to look like.

For me, it was wonderful to hear the chatter and conversations float through the house. Just two weeks prior, I had returned home from a summer spent in Europe. I missed the family conversations, the projects we worked on around the house, cherry harvest on the farm, the summer markets where we sell honey and, most of all, the family dinners where we share our happenings of the day.

I loved to cook. So, I pulled out this recipe for a Honey-Apple Cake that I had wanted to make. I love dabbling in creative cooking, so I adapted this recipe from Southern Living just a bit to create a CranHoney-Apple Cake. The smell of cinnamon, apples and sweet honey soon filled the house.

The cake turned out wonderfully. It tasted as good as it smelled. And, paired with a little vanilla ice cream, it quickly became the perfect finished to a hard day's work on the farm.

From our farm to your house, enjoy!


CranHoney-Apple Cake
Yield: Makes 1 (10-inch) cake
1 cup chopped pecans, divided
1 cup sugar
1 cup vegetable oil
1/2 cup CranHoney
3 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups chopped Golden Delicious apples
CranHoney Sauce (recipe below)
Vanilla ice cream (optional)

Grease and flour a 12-cup Bundt pain; sprinkle bottom of pan with 1/4 cup pecans. Set aside.

Beat sugar, oil and honey at medium speed with an electric mixer until well blended. Add eggs, 1 at a time, beating just until blended.

Combine flour, baking soda, salt, cinnamon and nutmeg. Gradually add to sugar mixture, beating at low speed just until blended. Stir in vanilla, remaining 3/4 cup pecans, and apple. Spoon batter over pecans in pan.

Bake at 350 degrees for 55 to 60 minutes. Cool in pan on a wire rack for 15 minutes. Remove from pan, and place on a wire rack over wax paper. Pour 1/2 cup CranHoney Sauce over warm cake. Cool.

Heat remaining CranHoney Sauce. Drizzle over a slice of cake and, if desired, ice cream.

Honey-Apple Cake recipe adapted from: Southern Living - September 1999

CranHoney Sauce
Yield: Makes 1 1/2 cups
1 cup firmly packed brown sugar
1/2 cup butter or margarine
1/4 cup CranHoney
1/4 cup milk

Bring all ingredients to a boil in a medium saucepan over medium-high heat, stirring constantly. Boil, stirring constantly, for 2 minutes.

Honey-Apple Cake recipe adapted from: Southern Living - September 1999

Wednesday, September 14

CranHoney Popcorn Snacks

Throughout the generations of our family there has been a trend which will probably never fade away. The love of eating crunchy popcorn. We would eat it for movies, family scrabble games, or whenever we needed a good crunch. :-) My mom came across these crunchy popcorn balls in the magazine: eatingwell and we decided to make some with our CranHoney. 
We all hope you enjoy these as much as we all did!

What you need:
1/4 cup of CranHoney
1/4 cup of Peanut Butter
1/4 cup of Craisins
1/4 cup of Dried Apples, chopped
1/4 cup of Cashews, chopped

6 cups of popped corn

How you do it:

Make 6 cups of popcorn, set aside. *make sure that the kernels that don't pop are taken out

Line a baking sheet with parchment paper. Fill a bowl full of ice water.

In a small bowl combine Craisins, Dried Apples, and Cashews. Set aside.

In a stovetop pan, heat up the CranHoney and Peanut Butter on medium heat. Stir constantly. Once it starts to bubble, stir for another 15 seconds.

Pour the CranHoney mixture over the 6 cups of popcorn. Make sure all the popcorn gets coated. Once coated, blend in the Craisin Mixture.

Dip you hands in the ice water and then grab a handfull of the popcorn mixture. Roll into a ball and set on parchment paper. Do this till the popcorn is gone.

You can put a stick in it to make it not so sticky while you eat or you can just eat it with your hands. :-)

I hope you enjoy this recipe!


Wednesday, September 7

Wild Blackberry | Jam + Crisp

Wild blackberries are beginning to ripen! On our farm the wild blackberries grow everywhere! We could pick buckets full and never get them all. One of our favorite dishes is the blackberry pie/crisp with a little icecream melting on top. Here are two recipes that we made with our fresh blackberries!

Wild Blackberry PassionHoney Jam

For 9 pints
What you need:
16 cups of berries
2-4 cups of PassionHoney
( I used 3 cups honey)
1 pkt. pomona’s pectin powder
1/2 cup calcium powder water
(this is 1/2 c. water with the calcium powder pkt. stirred in)

How you do it:
Step 1: Measured berries out into large stock pot.
Then crushed with a potato masher to break up and expose juice.
Step 2: Stir in the calcium water.
** Note – that the calcium powder comes in the box of pectin.
Step 3: Measure out the honey into a separate bowl.
Stir in the pectin powder and set aside.
Step 4: Bring the fruit / juice to a boil. Now stir in the honey pectin mix.
Stirring vigorously for 2 minutes while the pectin dissolves into the fruit.
Remove the spoon and let it all come back to a boil, then remove from the heat.
Step 5: Fill the jars to 1/4 inch from the top.
Wipe the lip clean.
Put the hot lid on using a tong to grab, then screw on a ring very tightly.
Step 6: Last step is to seal with a water bath for 10 minutes.
Though I do not do this step at all. Because you are filling your sterilized hot jars with boiling fruit, capping with boiled hot lids and rings and you have tighten them well; the combination of doing these steps carefully will result in your jars sealing with a nice clink sound as they cool down. I’ve never had trouble with doing it this way.

Wild Blackberry PassionHoney Crisp

Prep Time: 15 minutes
Cook Time: 45 Minutes

What you need:
6 cups blackberries
1/4 cup PassionHoney
2 Tbsp. lemon juice
1 1/2 Tbsp tapioca flour (optional)
1 cup oats
3/4 cup flour
1/4 cup sugar
1/2 tsp. salt
1/2 cup butter, cut into pieces

How you do it:

Preheat oven to 350. In a 2-quart baking dish (I used small custard cups to make individual crisps) combine blackberries, PassionHoney, lemon juice, and tapioca. Toss to thoroughly combine.

Put oats, flour, sugar, and salt in a food processor. Pulse several times to combine. Add butter and pulse until well combined.

Spread topping over berries - it doesn't need to be terrible even and leaving space here and there gives the fillling something to bubble up through.

Bake until the berries are bubbling and the topping is  browned. For about 45 minutes - 1 hour. Let cool and then serve with some icecream.

I hope you all enjoy these recipes! Check back next week for a Cranberry Recipe! :-)


Thursday, September 1

Taste | Grilled Peaches and PlumHoney

A couple customers came by the farmers market and told me that our PlumHoney went amazing with peaches! Sooo of course, I had to try it. One of them told me to try this specific peach recipe.

What you need:

  • 1/4 cup PlumHoney
  • 2 teaspoons Dijon mustard
  • 1 teaspoon horseradish
  • 6 firm, ripe peaches, halved
  • Vegetable cooking spray

How you do it:

1. Whisk together first 3 ingredients. Brush half of honey mixture evenly over cut sides of peaches.

2. Coat a cold cooking grate with cooking spray, and place on grill over medium heat (300° to 350°). Arrange peach halves, cut sides up, on grate; grill, covered with grill lid, 3 minutes on each side or until tender and golden. Remove from grill, and brush cut sides of peaches evenly with remaining honey mixture.

Adapted from:

If you have any peach recipes that are amazing with honey! Let me know and I'll give it a try! :-) See you next week!