Food in the News: The Buzz About Raw Honey

When shopping for raw honey, it's easy to get overwhelmed by some of the lingo. We've simplified things here with a handy list of common terms you may find and their straightforward definitions. 

Raw - Raw honey is not processed, heated or filtered.

Varietal - Varietal honey is honey made with nectar from one type of crop

"Perfect" food - Honey is sometimes referred to as a "perfect" food, as it has an infinite shelf life. Ideal conditions would be stored in a glass jar, at room temperature, away from direct sunlight.

Crystallization -  Most honey will crystallize over time, meaning you can’t see through it anymore, and it becomes less liquid and more solid. This is a natural process for honey, and will happen sooner in some than in others. THIS IS A GOOD THING. It means the honey you bought is raw and of the finest quality. To return honey to a liquid state, take the lid off the jar, put it in a pot of hot (not boiling) water, and violà – it’s back to liquid in minutes.

Colony Collapse Disorder - CCD is a global crisis that has resulted in bee mortality rates of 33% over the last five years. The exact cause of CCD is unknown, causes are thought to include: pesticides, parasites and malnutrition.  Zeke Freeman of BeeRaw honey has a campaign to help save the bees (and their honey!)

Apiary - a place where beehives of honey bees are kept. 

Sources: Burg Bees, Bee Raw, Waxing Kara, Catskill Provisions

Recipe: Fresh Fig Toasts with Lemony Goat Cheese & Raw Honey

It's that time again...fig season!  I have a fig tree in my backyard and grew up with one in my backyard as well.  Both of them were planted by a previous homeowner.  Some family members see the fig tree as a nuisance - if you don't harvest the ripe fruits daily, they will rot, smell a bit strong, and attract lots of insects.  My fiancee went as far as to attempt to have it cut down.  But the arborist we hired refused to chop it...too fine a specimen!  And with that, I'm determined to eat and give away as many figs as possible.  

This fig toast includes the essential fig pairings: goat cheese and honey.  But I tried to mix it up a bit by infusing the goat cheese with lemon juice and adding a brush of lavender olive oil, leftover from a spring fruit salad.  A series of small toasts can be served as an appetizer for sharing, or a single slice of artisanal bread can be served for breakfast with the same toppings.

Fresh Fig Toasts with Lemony Goat Cheese & Raw Honey

• 10-12 fresh figs
• 3-4 slices of a fresh baguette or bread of your choice
• A L'Olivier Lavender Infused Extra Virgin Olive Oil
• 8 oz goat cheese
• Juice of 1/2 lemon
• Bee Raw Florida Orange Blossom Honey

1. Toast your bread slices.  Brush with lavender olive oil.
2. Slice fresh figs from top to bottom yielding 3-4 slices per fig and set aside.
3. Mix goat cheese and lemon juice.  (I softened my goat cheese in the microwave for about 25 seconds to make it easier to mix and spread.)
4. Spread goat cheese mixture onto each toast.  
5. Layer with fresh fig slices.  
6. Finish with a drizzle of raw honey.

In Season: Fresh Fig Recipes & Fig Products

Our fig trees are heavy with fresh ripe fruit. Aside from the taste, sliced figs make such a gorgeous presentation. Figs also pair well with wine and cheese, making them a year round pantry essential.  So, included in our recipe roundup are fig based products to keep you satisfied in any season.  (click each image for product or recipe link)

For even more fig recipes, visit our "In Season" Pinterest board, which will be updated with inspirations of our favorite seasonal fruits & vegetables.

Outside the Pantry: Eating Out in New York

Walking around all day sampling pickles, chocolates, crackers, cheeses, sauces, and more you would think one would get "full".  But despite all the tasting, we made time to dine at some of New York's unique restaurants after a long day of shopping at the Specialty Food Show.  Most came on recommendation - others by invitation - but all were enjoyed!

Prune |  54 E 1st St, New York, NY 10003  |  (212) 677-6221

Our friends Bonnie Storm and Nena Talcott of Grove 45 Extra Virgin Olive Oil in the Napa Valley invited us to an AMAZING meal at Prune on Saturday evening prior to the start of the Summer Fancy Food show.  We always have a great time dining with Bonnie and Nena, as they are true foodies and oenophiles, but our meal at Prune ranks right at the top of good times shared!  James Beard award-winning Chef/owner Gabrielle Hamilton turns out imaginative dishes in a small, relaxed space that satisfied our need for a new food experience yet left us feeling as if we had just had a great meal in the home of friends.  Perfectly prepared lamb chops and a buttery pork scaloppini were the main course hits, but the star of the evening was dessert.  Bread & Chocolate alone would bring me back.  Toasted rustic bread, drizzled with olive oil and topped with slightly melted Callebaut chocolate was served warm and finished with a sprinkle of Fleur de Sel.  Can't wait to try our own version of this one at home...we'll be using Grove 45, of course!

Roberta's Pizzeria Brooklyn | 261 Moore St, Brooklyn, NY 11206 | (718) 417-1118

We love all things Brooklyn and ANY excuse to explore the Brooklyn food scene puts us in a VERY good mood!  We hit the jackpot on our latest visit.  The Brooklyn Chamber of Commerce hosted the first Brooklyn Eats, a food and beverage trade show for Brooklyn producers and a jackpot for those of us in search of hot new products to stock our shelves. Visits with old friends from Owl's Brew and Tumbador Chocolate led to great new connections and great new finds. And we fell in love with Steve & Andy's organic candied citrus peels... a great addition to trail mix, cupcakes, fresh fruit salads or as a snack straight out of the bag.

To top off a near perfect day, we shared an unbelievable meal at Roberta's with friends and fellow foodies Kitty Keller (KL Keller Foodways, Oakland, CA) and Linda Sikorski (The Pasta Shop, Oakland, CA).  Our adventurous foursome started with an appetizer of fluke - a light, summery dish prepared with English peas and fresh mint.  Next we moved on to 'Nduja..... a spreadable, spicy salami from the Calabrian region of Italy.  Thick slabs of rustic bread tempered the heat of the 'Nduja, and multiple glasses of chilled wine and cold beer did their job in cooling us off.  Finally, as Roberta's is known as a pizzeria, we felt obligated to share one of their famous pies. We devoured the Fennel Fantasy...a savory pie of melville, pork sausage, fennel & pistachio.

Great food, great drink, great friends... in a great atmosphere.  It doesn't get much better, and we can't wait to return!   

Uncle Boon's  |  7 Spring St, New York, NY 10012  |  (646) 370-6650

David Porat of Chelsea Market Baskets hosted a lovely dinner for a group of foodie friends, and we were thrilled to be included.  From the street, Uncle Boon's is quite unassuming.  Thank goodness for David's keen palate and eclectic taste that led us to this hidden treasure!  David was able to procure the back room of the restaurant as a sort of private dining room for his guests.  The atmosphere was incredible and truly felt like stepping into someone's personal study, the walls filled with artifacts and photos of a life well-traveled.  Dinner was served family style, giving everyone an opportunity to try a variety of Uncle Boon's Thai flavors.  A highlight of the meal was the grilled blowfish tail, which nearly everyone was trying for the first time.  The Kai Yang Muay Thai (half rotisserie chicken) was also a favorite and the various dipping sauces offered a range heat and sweetness, depending on your preference.  Khalum Pli (rotisserie cabbage) was quite spicy, but balanced with mild coconut flavors (and a swig of ice cold beer). We can't wait to return and order everything else on the menu!

Coming to a Pantry Near You: Made in New York

Shopping the Fancy Food Show, we found so many great products that will soon be stocked in our pantry...many of them from the great state of New York!  The Brooklyn foodie scene is bustling as made evident by Brooklyn Eats, a fancy-food style trade show, which we also visited while in New York.  Some of these products are brand new and others are new to our pantry, but we know you will enjoy them all!

Chocolat Moderne blew us away at the show.  After a full day of tasting chocolates, this brand was a stand out.  Look out for assorted gift boxes in our Saratoga Store.

City of Daughters Rosehip Grenadine is already a staple in our Hot Springs store and online, handcrafted from the restauranteurs of Elsa in New York City's East Village.

Mast Brothers Chocolate paved the way for small batch chocolate makers.  We visited their flagship last summer ( a must see in Williamsburg, Brooklyn) and can't wait to showcase their unique chocolate bars and iconic packaging.

Owl's Brew tea infused cocktail mixers have been so popular in our Hot Springs Pantry, we can hardly keep them stocked!  Available online and soon in Saratoga Springs.

Sir Kensington exemplifies the staying power of the "fancier condiment" category.  From their headquarters in NYC's Meatpacking District, they are slowly but surely dominating fancy ketchup and mayo!

Stuart & Co "Provisions for the Urban Grill Master" will soon be in our stores and online.  Aside from the fabulous flavors, we were seduced by the Weck jar packaging and like that, we were sold!  Also, proudly made in Brooklyn!

Brooklyn Brine Co Whiskey Sour Pickles will soon be gracing our shelves.  We are thrilled to expand our pickle selection, and also feature the spirit-infused food trend in our stores.

We discovered La Fundidora Salsa last year on a food-finding mission in North Brooklyn.  They may be made in New York, but you'll feel like you're south-of-the-border with each and every bite!