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Brighton Wool and Honey Co.

Fresh from the Farm

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Honey

Homemade Honey Banana Bread

When life gives you old bananas…make banana bread!

banana bread

Now I’m not much of a baker but this time I nailed it. Rich, buttery and surprisingly filling, this bread makes a quick breakfast or satisfying night cap. I tend to deviate from the recipe so I will give you plenty of options to make this your own delicious creation.

Homemade Honey Banana Bread

1 1/2 cups Bisquick (I suggest the homemade recipe below)

3 Ripe Bananas

1/2 cup Brown Sugar (or any sweetener of your choice – honey, molasses, syrup, agave, etc.)

1/8 cup Honey or just a heavy, quick pour

1/2 cup Applesauce or 2 eggs

4 tbsp. Melted Butter, Clarified Butter (Ghee) or Coconut Oil

Optional: Cinnamon, Walnuts, Pecans, Chocolate Chips, Vanilla Extract, etc.

Preheat oven to 350 degrees. If making Bisquick, follow recipe below and set aside. In a large bowl, mash bananas with a fork. Add brown sugar or other sweetener of your choice. Drizzle in a heavy handed pour of honey. Add applesauce or eggs. Pour in melted butter or coconut oil. Stir until incorporated. Slowly stir in Bisquick. Batter should be thick and clumpy. At this point you can add any extras that you like! Pour batter into a greased 9 x 9 glass casserole dish and bake for 45 min or until your kitchen smells so good you can’t wait another minute.

Homemade Bisquick

1 1/2 cup flour (I used Whole Grain Wheat Flour and it gave the bread some hardiness)

3/4 tbsp. Baking Powder

1/4 tbsp. Salt

4 tbsp. Room Temperature Butter, Ghee or Coconut Oil

In a mixing bowl, combine all ingredients with your hands until the mixture begins to resemble cornmeal.

 

Enjoy and may all the rich, buttery goodness keep you warm and nourished until it starts to feel like Spring!

 

 

 

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Quarry Hill Orchards

When I was a kid, way back in the good old days, my grandfather liked nothing better than to pile us into a car (no air conditioning, of course) and head out to the country to buy fruit, or just see the sights. The orchards near Lake Erie were a favorite destination.

After much teasing and telling us we weren’t going to stop this time, we’d always pull into my all-time favorite little ice cream stand on Route 113 for cones, or on rare occasions, a chili dog and a chocolate milk shake.

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Then it was on to countless fruit and vegetable stands. Apples, peaches, strawberries, tomatoes, peppers, plums, cherries, pumpkins – each season brought its own treasure hunt. One of our stops was usually Quarry Hill Orchards in Berlin Heights.

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To sit in the backseat of Grandpa’s car eating one of their apples, or a peach, as we drove through beautiful farmland, is one of my best childhood memories.

And now, four thousand years later with a grandchild of my own to take for a drive to get ice cream, we are proud to say some of our products are carried at Quarry Hill.

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Drive out to get some of our lavender infused creamed honey. While you’re there, check out their large selection of items from around Ohio – pickles, jellies, maple syrup, noodles, baking mixes, popcorn, and candies to name a few.

And you certainly won’t be able to pass up their fruit.

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So pile your kids into the car, or your grandkids, or your friends – heck, grab a stranger if you have to – and take a drive to “the country” to buy some fruit, pick up some honey, and indulge in an ice cream cone.

The memories you’ll create are priceless.

Rhubarb Chutney with Honey

 

Rhubarb. Delicious, tart, multi-colored rhubarb.

Beautiful rhubarb

It’s here for such a short season that it would be a dirty rotten shame not to make the most of it. Rhubarb belongs in pies and salsa and BBQ sauce and jam. And it most definitely belongs in chutney.

Sweet/sour/addicting chutney with honey.

Gifts to go

Simply defined, chutney is a “thick sauce that is made from fruits, vinegar, sugar, and spices”. It goes great with roasted meats like chicken. And pork. And it practically begs to be eaten with turkey. In fact, slathering some of this richly colored chutney on your
Thanksgiving turkey is like having a taste of Spring freshness on a late Fall day.

Chutney is easy to make: 10 minutes of chopping, 30 minutes of simmering, 15 minutes of canning and that’s it — you have captured Spring and put it in a jar.If you’re not a canner, you can simply slip the cooled chutney into a freezer jar and eliminate the last step of the process.

Rhubarb compote

Don’t you love all the colors of rhubarb. Deep red. Light red. Green – all in one stalk. Beautiful.

This Honey Rhubarb Chutney recipe comes from a wonderful website called The Elliott Homestead.   It’s a combination of rhubarb, dried cherries, onions, spices and, of course, honey.

Simmer all the ingredients together for about a half hour and you are ready to can.

Cooking it Down

If you can stand it. I had a hard time not eating it all before I canned it.It tastes like pie in a jar. And who can resist a good pie in a jar!

Rhubarb in a Row

But resist I did. My two pounds of rhubarb yielded five pints of chutney. Five pints will not hold me until next rhubarb season so I will be making this deliciousness again. And again. And again.

Rhubarb season is short. But with about an hour of work, you can preserve it for the year. And on those dark, grey days of Winter, you’ll be happy you did. It is sunshine in a jar.

Honey Rhubarb Chutney

2 lbs. rhubarb, cut into pieces
2 cups raw honey
1 cup dried cherries
1 cup apple cider vinegar
1/2 cup diced onion
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon sea salt

Combine all ingredients in a large saucepan. Simmer approx. 30 minutes. 
The rhubarb will begin to break down and loose its shape and the liquid will 
thicken slightly. Laddle into sterilized pint jars and process in a hot water
bath for 15 minutes. Cool and listen for the telltale "ping" as the jars are 
cooling. Store in a cool dark cupboard for up to a year. 
NOTE: The cooled chutney can be put into freezer jars and frozen instead of 
canned.

 

 

Gluten-Free Honey Desserts for Thanksgiving Everyone will Love

Let me say, right out of the shoot, that I am pro-gluten. Given a choice, I would consume it by the ton. Pizza. French bread. Toll House cookies. Pie. Stuffing. Red Velvet cake. And that glorious thing of beauty, the well designed hamburger bun.

The problem is gluten is not pro me. We are not the friends I thought we were. Gluten was cruel to me, so a few years ago, we had to part ways. It was not an easy break up, but for the most part, it has been amicable. Oh sure, there are days when I miss my old friend so much that I need to pay a brief visit. But I soon realized that we can never really be together again. I had to find move on. I had to find new friends.

Thanksgiving, however, is a full gluten event. From the gravy, thickened with flour, to the numerous pies and cakes, gluten plays a major role at the Thanksgiving table.

Thanks to the wonderful world of Pinterest, I have found many gluten-free options for Thanksgiving desserts. And since we happen to have a few dozen hives of bees producing the best honey around, I looked for gluten-free desserts staring honey.

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This is my favorite: Healthy Pumpkin Pie.. It is sugar free, dairy free and gluten free. With that much “free”, you’d think it would also be free of taste. But I’m here to tell you otherwise. It is delicious. How could it not be when it’s filled with pecans, almond milk, pumpkin and honey.

Or how about Baked Pears with Walnuts and Honey..Pears, honey, cinnamon, walnuts. That’s it. Four ingredients that will have you wondering what the heck gluten even is.

Prefer your dessert in more of a candy form? Give this Pecan Pie Brittle a try.

I bet if you put these desserts on the table, not a single soul will ask you where the gluten is.

If you’re a Pinterest fan like I am, be sure to follow Brighton Wool & Honey Co. for lots of great ideas on cooking with honey, knitting, gardening and general farm life.

Rake+scarecrow

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