A warm Whitfield Apiaries welcome to the LaVida Local Community! We are proud to be one of Julie’s local farmers and a very satisfied customer as well. Some of our LaVida Local favorites have been the dried cherries, pork chops, whole wheat flour and of course, the asparagus. ..yummm yummm!
Our family produces raw, natural honey using sustainable, biological beekeeping methods. Most describe us as “fringe” beekeepers because our honey is produced in hives that remain completely untreated with the usual toxic chemicals that have become standard practice for the commercial and hobby beekeeper alike. We never have and never will use antibiotics and chemical pesticides. To learn more about our approach to beekeeping, visit http://www.simplyrawhoney.com/biological.html.
LaVida Local has been an important part of our growth this past year and we appreciate every member who is committed to eating local and supporting small farms like ours. We are very fortunate to be part of the movement to naturally and locally produced food as it is important for our health and environment. I tell Julie that organizations like LaVida Local are the sustainable and healthful future of food in America.
Judy and I would like to share one of our favorite honey recipes for the “Best Barbeque Sauce” that was shared by one our beekeeping friends. The name says it all. Enjoy!
Best Barbecue Sauce
1 ½ c ketchup
¾ c Whitfield Apiaries Honey
1 tbsp. Black pepper
1 tbsp. Worcestershire Sauce
1 tsp. Liquid smoke
Let us know what you think. If you have any questions about our honey or our beekeeping methods let us know. We want you to know where your honey comes from.
Judy, Bryan, Miles and Mia
www.simplyrawhoney.com
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2 comments:
Thanks, Bryan and Judy!
Liquid smoke is a new item for my kitchen. Would you share your knowledge of it--how it's made, what sources for it you like, whether you can get it organically, etc? Thanks!
Yea I know, liquid smoke for most rates right up there with Spam and Twinkies!
However, we use Colgin liquid smoke, a truly natural smoke with no additives or preservatives. See how they make it at http://www.colgin.com/public/lsfaq.aspx#howmade
Liquid smoke still seems a little weird to me but the single teaspoon called for in this recipe goes a long way and gives the sauce real smoke flavor.
If you are grilling outside, skip the liquid smoke and use real mesquite wood chips.
Enjoy!
Bryan
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