Pour local honey over it all, using a chop stick to poke the honey down into the garlic.
Screw on the lid and label the jar with the contents and date.
Overnight, so it seems, the garlic and honey combine to create a divine elixir that may be taken by the spoonful right out of the jar. Almost immediately, it is ready to counter sore throats, colds, the flu, lung congestion, and sinus problems.
As it ages, both the honey and the garlic darken. After a couple of months, the garlic is suffused with honey and is lovely to eat.
Garlic honey has never spoiled, no matter how long I have kept it (at room temperature). It is not know to develop botulism. As with all honey, do not give to children less than one year old.
Here is a great article about LotFotL, published by, Farm to Table Wisconsin, started by Nick and Kimberly in 2012 as a way to promote Wisconsin family farms, how they operate, what they offer, and how the community can purchase farm-raised products. Local farmers
Queso Mexicano with Chipotle-Honey Sauce
(makes 6-8 servings)
1/4 cup pure local honey
7 oz. chipotle chile, if canned, drain and cut up
2 Tablespoons apple cider vinegar
1/3 cup olive oil
1 lb. queso fresco (Mexican-style fresh cheese)
Cut cheese into small cubes and place on either a shallow serving dish or deep dish and set aside . In a blender of food processor, blend chipotle chile with vinegar. Slowly add honey and olive oil. Continue blending until mixture has a thick sauce consistency. Pour sauce liberally over the cheese cubes. Place tooth-picks on cheese cubes and serve. Keep remaining sauce for dipping.
You can get super creative with this recipe and add lots of fun spice and flavor. I also like to put in about a T. of apple cider vinegar, but the recipe below is a great starter. Have fun and love your kale.
1 bunch of kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
1 cup peeled and thinly sliced carrots
2 Tablespoons water
3/4 cup thinly sliced zucchini
1/4 cup diced sweet red bell pepper
1/4 cup honey
1 Tablespoon butter or margarine
1 Tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon dried dill weed
Combine carrots and water in 1-quart microwave-safe dish. Cover and microwave at HIGH (100%) 3 to 4 minutes or until carrots are crisp-tender, stirring halfway through cooking time. Drain liquid; add remaining ingredients and mix thoroughly. Microwave at HIGH 2 to 2 1/2 minutes or until zucchini is crisp-tender, stirring halfway through cooking time. Let stand 2 minutes and stir before serving.
For those of you, like me, that choose not to use a microwave. I suggest steaming your carrots before adding the other ingredients.
Nutrition: 229 Calories * 6 g Fat Total * 2 g Protein * 15 mg Cholesterol * 46 g Carbohydrates * 626 mg Sodium * 3 g Dietary Fiber * 22% Calories from Fat *
4 large (about 2 lbs.) baking potatoes
1/2 cup Dijon mustard
1/4 cup honey
1/2 teaspoon crushed dried thyme leaves
Salt and pepper, to taste
Peel potatoes and cut each into 6 to 8 pieces. In large saucepan, cover potatoes with salted water; bring to a boil. Simmer potatoes 12-15 minutes, until barely tender. Drain. Combine mustard, honey and thyme in small bowl. In large bowl, toss potatoes with honey-thyme mustard until coated evenly. Arrange potatoes on foil-lined baking sheet, sprayed with vegetable cooking spray. Bake for 20 minutes at 375