Wednesday, October 12, 2011

Guest Blogger Gig -- Farmers Market "Locals buying from Locals"

October 11, 2011

Peach Pop, Peach Sparkler
Small towns make for small communities. It is October and I am my coffee place in Northampton Coffee place. It is so hot out!

Just saw anti-sugar guy, Craig Fear. What a name! Thin guy, used to be vegan, now not vegan, used to live in Long Island, now lives here. He is a food coach. Parents with overly chubby children come to him for advice. He tells the whole family to stop drinking soda first, then pizza goes, then pasta, then everything that is processed and before you know it, a family of five has lost a collective 100 lbs. Exercise is also involved.

Because in almost all processed food there is corn syrup because everything is a little bit sweet. This is of course not local and nothing gets on the nerves and puts on the pounds like white sugar. Ask anybody, not just Craig blames obesity on this stuff. Sugar isn't hard to stop eating. You just have to kick it to the curb.

But how, locavore, you say, is it possible to do no sugar in New England? Honey is a good source of sugar. It is indigenous, it is as local as the flowers around it, and as a special bonus, honey in the pure or honey comb state can stop you from sneezing.

Due to the fact that the bees in your community are interacting quite intimately with the flowers in your community, the pollen that flies around contains stuff from the local bees that prevents allergies from setting in. The bees and the people are intertwined. Eat the honey of the bee that pollinates the flower. That way the pollen won't be a stranger to your body. You will not be allergic. And you won't be fat. Nothing to fear.

Simple honey is easy to make. Buy local honey that is in a raw a state as possible. That means honey comb or at least honey that is raw in a jar. Follow the recipe below and keep around in a jar and use where sweetness is required. I put it with local peaches, picked over the weekend at Clarkdale, a fourth generation orchard up in Deerfield where the river runs through it.....Ben Clark is the go-to guy and his fruits, apples, peaches, grapes and cherries, can be had for canning, for eating and for infusing all things good and liquid. 

1 C Honey
3 C Water
Dissolve honey in hot water and allow to cool. Put into jar and place liquid in fridge. Keep on hand for use where sweetness is needed such as in the following recipes.

5 C fresh peach flesh or canned peaches
1/4 C honey water
1 sprig fresh rosemary
Club Soda or Champagne

Bring peaches, rosemary and 1 C water to a slow boil. Add 1 T honey water, as desired.
Set over low heat and bring to just below boiling point. Simmer for 20 minutes, then leave to cool at room temperature for 15 minutes. Remove rosemary and puree the contents of the pan in a blender for about 2 minutes. Strain and keep in a cool place.
To serve, club soda or Champagne into glass. Add a teaspoon of Pureed Peach and serve with sprig of rosemary.

Warm Colors Apiary
Bonita & Dan Conlon
2 South Mill River Road South
Deerfield, MA 01373

Clarkdale Fruit Farms
303 Upper Road
Deerfield, MA 01342

Pioneer Valley Nutritional Therapy
Northampton, MA