Experts say bee populations have declined dramatically in the last decade. One threat is Colony Collapse Disorder, in which bees abruptly abandon their hives. Recently, millions of honeybees were killed as a side-effect of spraying pesticides to combat the spread of Zika virus in South Carolina.
These pollinators, who are essential to agriculture, need to have their numbers built back up, said Arik Bench of Bench’s Bees and Honey, who comes from an extended family of farmers. “People don’t realize how much our food supplies depend upon it.” While some plants can self-pollinate, the majority need assistance in transferring pollen to help with reproduction.
According to the San Francisco-based nonprofit Pollinator Partnership, pollinators help to produce one of every three bites of our food. One of the important ways consumers can help the bee population to thrive, the group says, is to support area beekeepers by purchasing local honey for eating, cooking, and baking.
On that note, here are four recipes you’ll want to add to your family cook’s “honey do” list.
Chipotle Honey Glazed Salmon is a simple entrée that seems very sophisticated. It’s short and sweet with a bit of heat and takes less than 15 minutes from start to finish.
Honeyed Nut and Pomegranate Pots are small parfaits with a base of wheat cereal and chopped pistachios that’s like a simplified version of beloved Greek pastries (but without all the work). This layer is topped with a cloud of whipped cream, for a dessert that’s sweet but not heavy.
Apple, Ricotta, and Honey Muffins with Sesame Seed Crunch are tender and moist, slightly sticky, and finger-licking good.
• Bench’s Bees and Honey sells its jars at Bench Farms, 9151 Jerusalem Rd., Curtice; Miller’s Market, 22361 W. Holt Harrigan Rd., Genoa; Smokey’s BBQ Roadhouse, 2080 Woodville Rd., Oregon; Fowl and Fodder, 7408 Central Ave.; and the Perrysburg Farmers’ Market, Indiana Ave. at Louisiana Ave., from 3 to 8 p.m. Thursdays through Oct. 13. A one-pound jar costs $7; a two-pound jar is $12.
Almond and Honey Butter Cookies are shortbread tidbits with a drop of honey in the center. Vary the flavor, from mild to robust, to suit your own tastes by choosing a light or dark variety.
buy isotretinoin from indiaChipotle honey glazed salmon.
THE BLADE/LORI KING
Chipotle Honey Glazed Salmon
4 4-ounce salmon fillets with skin
Salt and pepper, to taste
1/4 cup honey
2 tablespoons chipotle sauce
2 tablespoons olive oil
Rice, for serving
Guacamole, for serving
Season the salmon fillets with salt and pepper. Whisk together the honey and chipotle sauce.
Heat the oil in a large skillet over medium-high heat. Sear the salmon skin side up for 2 minutes, then carefully flip it over and cook for another 2 minutes. Lower heat to medium and brush the salmon with the honey glaze. Continue to cook for 2 to 3 more minutes, brushing with more glaze, until salmon is just cooked through.
Serve salmon over rice, topped with a dollop of guacamole.
Yield: 4 servings
Source: Adapted from Marnely Murray, cookingwithbooks.net
can you buy isotretinoin in canadaHoneyed nut and pomegranate pots.
THE BLADE/LORI KING
Honeyed Nut and Pomegranate Pots
1/3 cup crushed mini shredded wheat biscuits
1 cup shelled roasted pistachios plus extra for garnish, chopped
1/3 cup plus 2 tablespoons honey
Juice of 1/2 orange
1 cup whipping cream
1 5.3-ounce container vanilla Greek yogurt
2 teaspoons vanilla extract
Pomegranate seeds, for garnish
In a bowl, mix the shredded wheat with 1 cup pistachios, 1/3 cup honey, and the orange juice; divide between 8 dessert glasses.
Whip the cream until very softly whipped, then fold in the yogurt, remaining honey, and vanilla.
Divide this between the glasses, too. Chill for at least 2 hours, up to 24 hours.
Before serving, top with pomegranate seeds and more pistachios.
Yield: 8 servings
Source: Adapted from Cassie Best, bbcgoodfood.com
is it illegal to buy isotretinoin onlineApple, Ricotta, and Honey Muffins with Sesame Seed Crunch
THE BLADE/LORI KING
Apple, Ricotta, and Honey Muffins with Sesame Seed Crunch
4 1/2 ounces flour
4 1/2 ounces white whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
2 medium-size crisp apples, peeled, cored, grated
5 1/2 ounces ricotta cheese
1/4 cup raisins, light or dark
3 tablespoons honey
4 1/2 tablespoons butter, melted
3 1/2 ounces apple juice
4 tablespoons honey
1 1/2 ounces sesame seeds
Preheat the oven to 350F. Line a 12-cup muffin tin with paper liners.
Put the flours, baking powder, salt, and cinnamon into a mixing bowl and combine. In a separate bowl, mix together the eggs, apples, ricotta, raisins, and 3 tablespoons honey. Add the wet mix to the dry mix; stir in the butter and juice.
Mix the remaining honey and the sesame seeds together.
Spoon the muffin batter into the prepared tin, then spoon about a teaspoon of the sesame crunch over the center of each muffin (it will spread a bit). Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 15 minutes, then remove from the tin.
Yield: 12 muffins
Source: Adapted from Dan Doherty, Toast Hash Roast Mash
where can i get isotretinoinAlmond and honey butter cookies.
THE BLADE/LORI KING
Almond and Honey Butter Cookies
1 cup whole almonds
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup plus 1/4 cup honey, divided
1/3 cup oil
4 tablespoons unsalted butter or margarine, at room temperature, divided
1 large egg
1 teaspoon vanilla extract
1 tablespoon powdered sugar
Finely grind the almonds in a food processor or blender. Transfer to a large bowl and add flour, baking powder, and salt; stir until just combined. Beat 2/3 cup honey, oil, and 3 tablespoons butter in a mixing bowl with an electric mixer on medium speed until well combined. Add egg and vanilla; beat until blended. Add the wet ingredients to the dry ingredients; stir to combine. Wrap the dough in plastic and refrigerate for at least 1 hour.
Preheat oven to 350F. Line a baking sheet with parchment paper or a nonstick baking mat.
Roll dough into 1-inch balls and place onto the prepared baking sheet about 2 inches apart. Press the tip of your index finger in the center of each cookie to make a deep indentation. Bake the cookies until they are set and golden on the bottom, 12 minutes. Transfer to a wire rack; let cool for 30 minutes.
Whisk together the remaining 1/4 cup honey, 1 tablespoon butter, and powdered sugar in a small bowl until smooth. Dollop about 1/4 teaspoon into the indentation in each cookie; let set for one hour. Store in a single layer.
Yield: About 6 1/2 dozen cookies
Source: Adapted from eatingwell.com
A bit ago Bench’s Bees & Honey were featured in a piece by the Toledo Blade about local apiaries. We got to show off our mad beekeeping skills and model our fetching bee suits as you see below.
“Arik Bench of Bench’s Bees and Honey at 231 S. Decant Rd. in Curtice spent 20 years as a tool and die maker, helping out at his family members’ farms as needed but not farming full-time. His parents, David and Cindy, own Bench Farms at 9151 Jerusalem Rd. in Curtice; his brother Kurt and sister-in-law Corinna own Shared Legacy Farms in Elmore.
Three years ago, Mr. Bench and a friend took the initial steps toward beekeeping. But it was only this year that he and his wife, Beth, decided that it was time to “make a run with the honey,” he said.
Mr. Bench learned a tremendous amount and also acquired equipment from Lyle Keller of Arcadia, a local expert who has kept bees for 40 years. Now Bench’s Bees has nearly 60 hives split between two nearby locations, one near a lake.
Beekeeping started as a hobby, and “this is our first year selling” the honey that their bees have produced, he said. It is available both at his parents’ farm stand and at their table at the Perrysburg Farmers’ Market, which continues until Oct. 13.
Bench’s Bees has Russian bees and also Italian ones, which are less hardy but “better honey producers.” Mrs. Bench said that some people will insulate their apiaries with wraps for the winter. Instead, she and her husband “wanted locations protected from the north and the east, especially,” she said, to help as a buffer against the weather.
Arik Bench said bees need to be able to get outside, even in the winter. They exercise and they also need to be able to find water.
As for the honey their bees have produced, “we don’t pasteurize or anything,” he said. “We run it through a 200 micron filter, then a 400 micron filter, and that’s it.”
“I like doing the all-natural stuff,” Mr. Bench said.”
Make these Honey Caramel Apples with Bench’s Raw Honey! We’re ready for fall with this awesome recipe from order isotretinoin online.
It’s a slightly different taste combo than your normal caramel, so it’s fun to switch things up! When we say it involves just a few ingredients we’re not exaggerating. Really, only TWO main ingredients! That’s right, Bench’s Raw honey and cream. Yum already, right? Other than that you just need a pinch of salt and a little vanilla.
Best tip when cooking with Bench’s Raw Honey is to spray your measuring cup with non-stick spray first.
Then dump in the honey and watch it magically slide right out without sticking to the sides of the measuring cup. (Please, hold your applause!)
Toss a hefty pinch of salt in there too and then bring it to a boil. That’s it! Just keep it simmering until it turns into a luscious golden caramel and then add a little vanilla.
Now it’s ready for dipping. Twirl some chilled apples in there. Red, green, as long as they’re crisp and cold they’ll be great! This would also be great to just dip cold, sliced apples in for snacking.
Chill in the fridge to set the caramel. At this point you could leave these honey caramel apples as is like I have. We think the unique flavor of Bench’s Raw Honey makes them interesting enough on their own, or you could drizzle in chocolate, roll in nuts or cookie crumbs, etc.