National Honey Bee Day, the third Saturday in August, began in 2009 when a small group of beekeepers petitioned and received an official proclamation from the USDA honoring honey bees and beekeeping. The purpose of the celebration is to bring together beekeepers, bee associations and other interested groups to connect with communities for the advancement of beekeeping using a united effort one day a year. What better way to celebrate the venerable honeybee than by enjoying their delicious honey!
The Lenoir County Farmers Market will celebrate National Honey Bee Day on Saturday, August 20, 2022 from 9:00 a.m. to noon. The market is located at 100 North Heritage Street in downtown Kinston. At this event you will be able to;
· Watch honey bees up close and safe in an observation hive
· See how honey is extracted from the honeycomb
· Taste local honey produced by members of the regional beekeepers in Neuse
· Kids can come make their own honey bee and get free coloring pages to help them understand the importance of pollinators
· Learn how you can protect our pollinators
· Ask beekeepers questions
· Learn about pollinator-friendly plants
The health benefits of honey are numerous;
* Helps prevent cancer and heart disease,
* Reduces ulcers and other gastrointestinal disorders,
* All honey is antibacterial and antifungal,
* Increases sports performance,
* Reduces cough and throat irritation,
* Helps regulate blood sugar,
* Heals wounds and burns,
* Is a natural probiotic and
* Helps improve skin.
I say the best way to celebrate is to use all natural and local honey in your summer meal planning!!
Homemade hot honey
(Hot honey is all the rage and it couldn’t be easier to mix up your own)
¼ cup local honey
1 teaspoon of your favorite hot sauce, or more if desired
That’s right, two ingredients, mix them together and taste, if you want it to have a bit more bite, add more hot sauce.
How to use hot honey,
Sprinkle over freshly cut slices of sweet watermelon, then top with basil, feta and pistachios. It couldn’t be fresher and tastier and of course easy!!
You can also use hot honey in dressings, cocktails, and most popular in Tennessee and Kentucky is over friendly chicken!
Honey mustard vinaigrette
(Better than regular honey mustard dressing)
1 clove of garlic, minced
1 tablespoon of apple cider vinegar
1 ½ teaspoons Dijon mustard, to your preference of course or smooth
1/8 teaspoon of “local” honey
Freshly ground black pepper to taste, I use a lot
1/3 cup extra virgin olive oil
Whisk together garlic, vinegar, mustard, honey, salt, and pepper in a small bowl. Slowly whisk in the oil. Store in an airtight container!
Yield 8, 1 tablespoon servings, each serving contains; Calories 84, Carbs 0.5g, Sugars 0.4g, Fat 9.2g, Sodium 48.6mg.
Honey glazed almonds
1 1/2 cups raw, unblanched almonds
1 tablespoon of sugar
1 1/2 tablespoons of honey
1/2 teaspoon ground chipotle powder
1/4 teaspoon ground cumin
Line a large tray with baking paper. Place almonds in medium nonstick skillet; cook over medium heat for 6 minutes or until lightly toasted, shaking pan frequently. Combine remaining ingredients in a 2-cup glass measure. Microwave on HIGH for 30 seconds. Add the honey mixture to the pan and cook for 2 minutes, stirring constantly. Arrange almond mixture on prepared baking sheet in a single layer; let stand 10 minutes. Break all the clusters.
Servings 10, each serving contains: Calories 138, Fat 10.6 g, Protein 4.6 g, Carbohydrates 8.5 g,
Fiber 2.6 g, cholesterol 0.0 mg, sodium 63 mg.
Baked salmon with honey and soy
1 onion, minced
2 tablespoons reduced sodium soy sauce
1 tablespoon of rice vinegar
1 tablespoon of honey
1 teaspoon ground fresh ginger
1 kilogram of center-cut salmon fillet, peeled and cut into 4 pieces
1 teaspoon toasted sesame seeds
(Toasting the sesame seeds brings out the full, nutty flavor of the seeds. Heat the seeds
in a dry skillet over medium heat or on a sheet pan in a 275ºF oven until golden
and fragrant, about 5 minutes.)
Whisk the onion, soy sauce, vinegar, honey, and ginger in a medium bowl until the honey dissolves. Place the salmon in a resealable plastic bag, add 3 tablespoons of the sauce and refrigerate; leave to marinate for 15 minutes. Reserve the remaining sauce.
Preheat the broiler. Line a small baking sheet with foil and spray with cooking spray.
Transfer the salmon to the pan, skin side down. (Discard marinade.) Broil salmon 4 to 6 inches from heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
Honey Ginger Dijon Glazed Pork Chops
4 – 6 pork chops
2 tbsp. fresh grated ginger root
1/2 cup honey
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tbsp. Dijon mustard
Simmer together in a small saucepan for about 10 minutes over medium heat.
Grill 4 to 6 pork chops and brush repeatedly with the honey, ginger and Dijon glaze.
Clay Pot Honey Garlic Chicken
1 ½ boneless skinless chicken thighs or I like to use tender breasts
1/3 cup low-sodium soy sauce
1/3 cup honey
2 tablespoons tomato puree
2 tablespoons chili paste, I substituted Sriracha
4 cloves of garlic, minced
1 tablespoon of rice vinegar
2 tablespoons cornstarch
Cooked rice, brown rice, quinoa, or riced cauliflower
Toasted sesame seeds
Chopped green onions
Place the chicken in the bottom of a 6-quart or larger slow cooker. In a medium mixing bowl or very large measuring cup, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour over the chicken. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer. If available, flip the chicken once halfway through to coat both sides. (If not, don’t stress; it will still be delicious.)
Remove the chicken to a plate and allow to cool slightly. Whisk the cornstarch into the slow cooker cooking liquid. Cover and cook on HIGH for 15 minutes, until sauce thickens slightly, stirring occasionally. If you want the sauce extra thick, you can cook it for a full 30 minutes in a slow cooker OR follow the stove top method below.
To thicken the sauce more quickly, reduce the sauce to a simmer: After whisking in the cornstarch, transfer the cooking liquid to a medium saucepan. Cook over medium heat, stirring often, until sauce thickens, 5 to 10 minutes. (If your slow cooker insert is stovetop safe, you can remove it from the slow cooker and place it directly on the burner, but don’t do this unless you are SURE your insert is stovetop safe or can has burst.)
Using two forks (or your fingers if the chicken is cool enough), shred the chicken and place in the slow cooker. If you reduced the sauce on the stove, add it back to the slow cooker now. Toss to coat the chicken with the sauce. Serve over rice sprinkled with green onions and sesame seeds.
Servings 4, each serving contains: Calories 329, Fat 7g, Protein 35g, Carbs 32g,
Fiber 1g, Cholesterol 162mg.