From the Land 11/23

please note: if you are not able to pick up your share or your milk today (day before Thanksgiving), we will put aside a few extra veggie shares and save your milk, but you won’t be able to pick it up until next Monday (extras that haven’t been reserved will be distributed first-come-first-serve)

food for thought

pecans, potatoes, baby carrots, honey, and choice of pie pumpkins or butternut squash!

health benefits of honey

Meet Alfredo – a local apiarist (beekeeper) –>
He keeps beehives in Aguila and Skull Valley, and sells his honey through the Prescott and Sedona Farmers Markets and the Prescott College CSA Store. This week we are all the lucky recipients of their honey!

We’ve probably all heard the health claims about honey: it contains vitamins  B1 (thiamin), B2 (riboflavin), B3 (nicotinic acid), B5 (panothenic acid), and B6, which all depend on the qualities of the nectar or pollen. It also contains vitamin A (carotenes), C (ascorbic acid), vitamin H (biotin) and P1 (rutin), as well as the minerals potassium, magnesium, calcium, phosphate, sodium chlorine, iron, sulfur, copper, iodine and zinc. So what does this all mean?

Most bee products are known for their antimicrobial and antibacterial properties, and honey is no different. The antibacterial properties can help with sore throats, as well as help build your immune system if taken consistently. Honey also contains antioxidants, which are substances that helps protect the body from cellular damage and chronic disease. The concentration of antioxidants in honey can vary depending on the floral source and the darkness of the color (darker honey will have more antioxidents). The combination of honey and fresh lemon juice can aid in digestion, and many people turn to a “tea” of honey, lemon and cayenne to treat a cold. Honey has also been shown to enhance endurance and relieve muscle fatigue.

So, is all honey good for you? There is evidence to the contrary: store-bought honey, which is pasteurized and filtered for longer shelf-life and appearance, partially destroys the yeast and enzymes that would otherwise assimilate the vitamins and minerals contained in the honey. Sure enough, nutritional analyses have shown that raw honey contains higher nutrient value than pasteurized honey.

In addition to the processing of the honey, there are additional benefits gained by eating honey that is collected from your local region. Primarily, eating local honey can help allergies; by eating local honey you are ingesting small amounts of pollen which in turn help prevent allergic reactions to the pollen in your own environment.

Honey can also be beneficial when used topically: it can help cuts and burns heal faster due to its antiseptic properties that prevent infection by absorbing the air around the cut and preventing it from getting to the cut. Its antibacterial properties also help with inflammation and pain caused by the cut. My own experience shows that applying honey to a splinter draws the splinter out overnight.

Honey can be enjoyed in place of any liquid sweetener, and (with some modification) in any baked good. Eating it raw increases its nutritional content and health benefits – so enjoy!

Next week: the difference between simple and complex carbohydrates…

Happy Thanksgiving! Here are some recipes to help you liven up the meal – great twists on classic T-day creations. Enjoy!

honey-pecan butternut squash pie
adapted from 

For pecans:

  • 6 tablespoons sugar
  • 3 tablespoons honey
  • 3 tablespoons unsalted butter
  • Pinch of salt
  • 1 cup pecan halves (about 4 ounces)
  • Easy Pastry Dough disk or pie crust

For filling

  • 1/2 C sugar
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground ginger
  • 1 C solidly packed cooked butternut squash
  • 1/3 C honey
  • 1 cup whipping cream
  • 4 large eggs

For topping

  • 1 cup chilled whipping cream
  • 2 tablespoons honey

Make pecans:
Place large piece of foil on work surface. Stir sugar, honey, butter and salt in heavy medium skillet over medium-low heat until sugar dissolves, butter melts and syrup comes to simmer. Add pecans. Cook until syrup turns deep caramel color and bubbles thickly, stirring nuts occasionally to coat, about 9 minutes. Scrape onto foil. Working quickly, separate nuts with spoon. Cool completely. Place in airtight container. (Can be made 3 days ahead. Store at room temperature.)

Make pie:
Position rack in lowest third of oven and preheat to 350°F. Roll out dough disk on floured surface to 12- to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under; crimp edge, forming high-standing rim.

Stir sugar and next 5 ingredients in large bowl. Whisk in squash and honey, then cream and 3 eggs. Beat 1 egg in small bowl to blend. Brush inside of crust with some of beaten egg. Pour filling into crust.

Bake pie until filling is slightly puffed and begins to crack at edges, covering crust with foil if browning too quickly, about 1 hour. Cool on rack. (Can be made 8 hours ahead. Store at room temperature.)

Make topping:
Using electric mixer, beat cream and honey in medium bowl until stiff peaks form. Spoon into pastry bag fitted with star tip. Pipe rosettes of cream atop pie. Garnish with candied nuts. Serve, passing extra nuts separately.

mashed pumpkin potatoes
adapted from

  • 2 cups potatoes, cut into 1 inch cubes
  • 2 cups pumpkin, cut into 1 inch cubes
  • 1/2 medium onion, small dice
  • 2 slices Canadian bacon, small dice (optional)
  • olive oil
  • 2 -4 tablespoons milk
  • 1 -2 tablespoon butter

In a large sauce pan cover potatoes and pumpkin with water. Bring to boil and simmer until potatoes are tender, 6-10 minutes.

While potato/pumpkins are cooking, sauté onions and Canadian bacon in oil about 3-4 minutes. Onions should should be tender and golden.

Drain potatoes and pumpkin and return to pan. Lower heat to the lowest flame possible. Mash with a potato masher, mixer or immersion blender. Add milk and butter to thin a bit and make mash creamier.

Mix in the onions & bacon. Serve!

glazed dijon carrots
adapted from 
  • 1 lb. baby carrots
  • 1/2 cup water
  • 3 tablespoons butter or margarine
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt

In a saucepan, bring carrots and water to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Place carrots in a serving dish and keep warm. In the same pan, melt butter. Add brown sugar, mustard, ginger and salt; cook and stir over medium heat until sugar is dissolved. Pour over carrots and toss to coat.


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