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Let Us Tell You About Honey Bee Resources

As beekeepers and bee lovers, we love to share about the riches that come from bee hive resources.   As a business, BEEpothecary creates artisan batches of  health, skin and hair care products made with beehive resources – propolis, honey, pollen and beeswax. We have a particular passion for propolis and have pent several years pouring over scientific research on the use of propolis for health and illness. We have several presentations that we do for beekeeping conferences, honey festivals, individual beekeeper clubs and homesteading/natural living festivals.  We offer Power Point programs with demonstrations and sampling of various products and raw materials. We also buy raw propolis (and other hive resources) from other beekeepers by the pound and can provide instructions for how to clean it to prepare for sale.

Our presentations include:

  • The health benefits of hive resources;
  • How to collect clean and prepare hive products for use in value added products;
  • Different forms of hive products that can be marketed;
  • How to make many different products using bee resources;
  • The categorizing, production and labeling laws that must be followed to market value added hive products other than honey;
  • Honey Bees and Beekeeping, for non-beekeepers
  • Combinations of two or more of these topics in one presentation.

Our speaking charge is $100 for a 45 – 90 min presentation,  plus travel costs.  (We are willing to negotiate, in some cases, for smaller groups with a limited budget.)  We love sharing about the amazing health benefits of hive resources with others! If your club, conference or event is in need of a speaker on any of these topics, please contact us at beepothecary@gmail.com  or call 1-450-2339.

 

HEALTH ~ POWERED BY BEES!

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Ricotta, Honeycomb and Hazelnut with Rhubarb Compote

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BEEpothecary Logo headliner
The Land of Milk and Honey

Cooking with Honey by Laurie Dotson

My Garden is coming along. I still have a lot to do yet, but a friend reminded me that summer hasn’t even started yet! so I do still have a season still ahead.

We have been very busy with our BEES.  Our Spring honey is in!  We have pulled half of the honey from the hives and will pull more in a couple of weeks when the rest is fulling capped.

Jeannie, Me, Pete and Steve inspection one of our hives

Jeannie, Laurie, Pete and Steve inspection one of our hives

 

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Our 7 frame Flow Hive. This is our first season with this new hive and so far we are loving it! It took us 30 minute to extract 35 pounds of honey. No disrupting the hive at all.

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This is a very active hive! Extracting honey !

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Raw Delicious Spring Honey

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Steve and Pete working the Flow Hive! June 2016

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Yummy BEEpothecary Local honey order online: https://squareup.com/market/beepothecary

 
Don’t for get to Check out our Marketplace:  mkt.com/beepothecary
 
 

What to make with our new honey???  Make a something for Father’s Day

Ricotta, honeycomb and hazelnut with rhubarb compote

Honey with the comb is honey pretty much as the bees intended. The idea is to eat the whole thing, comb and all. The comb has a chewy, waxy texture and is perfectly edible, but you can discreetly discard it once you’ve sucked all the honey from it, if you prefer.

Serves 4

1 1/4 cups skin-on hazelnuts
1 1/2 ricotta
1 cup honeycomb

For the compote
5 cups rhubarb, cut into 1 in. pieces
1/4 cup white sugar

1 Preheat the oven to 335. While it’s still a little wet from being washed, add the rhubarb to an ovenproof dish and toss with the sugar. Cover with foil and bake for 30-40 minutes, until tender. Leave to cool completely.

2 Turn the oven up to 350.  Spread the hazelnuts on a baking sheet and toast them in the oven for around 5 minutes, until they are lightly golden and the skins are starting to split.

3 Tip the nuts on to a clean tea towel. Fold the towel over them and rub vigorously. This will remove most of the skins, but don’t worry if a few stubborn bits remain.

4 Divide the ricotta between shallow serving bowls. Add a spoonful of rhubarb compote to each. Break or cut your honeycomb into 4 roughly equal pieces and place on the ricotta and rhubarb, trickling over any honey that has escaped. Scatter over the hazelnuts and serve.

• Recipe supplied by Hugh Fearnley-Whittingstall

 

HONEY SRIRACHA ROASTED BRUSSELS SPROUTS

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The Land of Milk and Honey

Cooking with Honey

by Laurie Dotson 
roasted Brussel sprouts
 
Fall days are wonderful, here in our household.  We are very laid back. Enjoying the changing of the seasons. Tho’ this fall has been pretty darn mild. I’m not complaining at all. The bees are still coming and going and chickens don’t have to have a heat lamp or a ice melter in the coop.  Dogs are running around the property as if they were puppies. Gosh, It makes you say Thank you God and fire up the grill! With the cooler nights and the fall produce at every farmstand calling my name. I decided to grill a couple of steaks along with Roasted brussel sprouts with honey and sriracha. 
It’s that perfectly, delicious dish that fits into my diet. Calorie counting…I have 10 pounds to go. I love food so what goes in my mouth must be worth the count!  This meal counts…when we go out to a restaurant, everyone shares off of each other’s plates. How else will you get to try so many different kinds of dishes.Right!?  We found this dish at a local restaurant in town and this is my take  or make on the recipe. So tonight we are Grilling Steaks and ROASTing BRUSSELS SPROUTS w/ HONEY & SRIRACHA. 
…By the time the sprouts were roasted, mixed and served, my sweet husband was only able to fork 3 brussels sprouts before the dish was gone.  I could not stop the the humming , yumming and inhaling that took place. I saw nothing but the sprouts and they saw nothing but my mouth.  Poor Poor Husband…I gave him the other half my steak, which I was to full to eat… he graciously ate the steak. Here is my version of this fabulous dish!  Try it and enjoy! 

HONEY SRIRACHA ROASTED BRUSSELS SPROUTS

40 mins  Serves: 4 servings

  • INGREDIENTS
  • 1½ pounds Brussels sproutsBrussel sprouts
  • 2 tablespoons olive oil
  • Kosher salt
  • 1 tsp onion powder
  • 1/2 tsp paprika powder
  • 2-3 cloves of garlic, diced
  • dash of lime pepper
  • 1 tablespoon srirachasriracha
  • 3 tablespoons beepothecary honey
  • 1 lime, juiced

INSTRUCTIONS : Preheat oven to 400°F.IMG_4478

Cut off the stem end of the sprouts and pull off any yellow outer leaves. Cut large sprouts in half.

In a small bowl mix together kosher, salt, onion powder, paprika, garlic, and lime pepper. Place sprouts in a large bowl, drizzle with olive oil and season generously with Kosher salt mixture. Toss to coat. Place in a single layer on an aluminum-foil lined baking sheet. Roast for 35-40 minutes, shaking the pan a few times throughout the cooking process, until crisp and golden brown on the outside and tender on the inside.

Meanwhile;  combine sriracha, honey, and lime in a small bowl. Season with Kosher salt.

Remove sprouts from oven, transfer to large bowl, and drizzle with honey sriracha sauce. Toss lightly to coat and serve immediately.

Now that dinner is served. You can get online and finish your christmas shopping.
Go to BEEpothecary website and find the perfect gifts for that special someone. Check out our gift sets and Don’t forget to use the discount code 10NL15 to get %10 your entire order.

BEEpothecary Logo BEE 2X2

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Christmas BEE w antler

Happy Holidays, Happy hanukkah and Merry Christmas to you and yours!  From Steve, Jeannie, Pete and Laurie

 

From Honeybees to Football

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The Land of Milk and Honey

Cooking with Honey

by Laurie Dotson 

 

BEEpothecary Wildflower Honey

I am no writer, but I love to talk. I will talk your ear off.  If we are conversing about things I’m passionate about…HoneyBees, BEEpothecary, my faith, food, my family and friends, and not in that order; get comfortable, because we are going to chat awhile.

Most months, Beepothecary will be at some sort of festival or event. At these events we are talking to customers all day.  Each person gets an education on the Honeybee and Propolis.  During most those conversations, my mouth can’t keep up with brain. I’m talking so fast, I forget to breathe…Whooo Unh, Whooo Unh, Whooo Unh!   Jeannie and Pete have a calmer personality and delivery.  I’m envious of them!   And then there is Steve. Steve has even a more laid back delivery. Jeannie always says Steve can watch grass grow…’nough said.:)   Partly, I’m trying to get out as much information as I can, before my tiny window of opportunity diminishes with a customer. Most of the time I get the “wow” reaction and then I know they are interested in hearing more about our Honeybees-Propolis passion.    With all that being said. our throats and mouths will dry out.  So, our go-to products are: BEEpothecary Throat Spray and Wildflower Honey!  So talker of all shapes and kinds, you, too, can find relief from dry mouth issues, sore throats, bad breath and more.  THROAT

I guess, I need to stop talking and start cooking!

BEEpothecary Wildflower Honey
Yesterday, was a friends birthday and he is a big football fan.  The kind of fan who has seven DVR’s to record every football game, daily, weekly, all season long from the NFL football satellite package he has. We can’t forget all collage football too. And then he watches every single one!  Yicks with a capital Y!  To much for me:)     So I thought,  I would make a Football appetizer for the birthday boy –

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Baked Salted Pepper Chicken Wings with two different Honey drizzles

Ingredients

2 pounds chicken wings

2 tablespoons olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

Preparation

Preheat grill to 350° to 400° (medium-high) heat. Toss together wings and oil in a large bowl. Sprinkle with salt and pepper; toss to coat. (The birthday boy can’t have pepper, so I omitted it)  Bake wings, 25 to 30 minutes or until skin is crisp and wings are done, turning occasionally.

I doubled our batch!

Toss with desired Honey Drizzle.

Desired Honey Drizzle:

1.  Cider Vinegar-Brown Butter Honey Drizzle (the Birthday Boys drizzle)

1/4 cup organic butter

1/2 cup local raw honey

1 tablespoon apple cider vinegar

Preparation

Cook butter in a saucepan over medium-high heat 5 minutes or until brown and fragrant. Transfer to a small bowl, and cool 5 minutes. Cook honey and vinegar in a saucepan over medium heat, stirring often, 2 minutes or until thoroughly heated. Whisk in browned butter.

or

2.  Thai Chili-Lemon Honey Drizzle (My drizzle)

1/2 cup local raw honey

1/4 cup bottled thai chili sauce

2 tablespoons fresh lemon juice

Preparation

Cook honey, chili sauce, and lemon juice over medium heat, stirring often, 2 minutes or until thoroughly heated.

OHHHHHH sooooo Gooooood!

To my Friends, Laurie

Proverbs 18:24 (New International Version)

 A man of many companions may come to ruin, but there is a friend who sticks closer than a brother.
 

Three Ways to eat with Propolis and BeeBread

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The Land of Milk and Honey

Cooking with Honey

by Laurie Dotson 

Today is the first, real day where the weather felt like Fall.  I’m looking out my dining room window. Watching the limbs of my crabapple trees dip low to the ground, because they are loaded with heavy bright red, cherry size apples. Crabapple butter soon!   My favorite morning spread on buttered toast. yummy!  I’ll post that one, soon!

Ohio in September

 It’s been so busy today that I forgot to eat.  This really has gotten me to think about having healthy snack, ready to eat at a moments notice. And I’m not talking apples and carrot, which I do have, but something fun for my mouth.  Which made me think of  a conversation I had earlier in the day with a customer.  She has young, school age children who are feeling better, since they have been taking our Propolis oil.  But the girls are not crazy about the taste of Olive oil and Propolis. I don’t blame them. It’s not a taste that I crave either:) But like them, I do take it every day!  So I suggested she add the Propolis oil in a salad and if she bought some beebread she could add that t0 the girls morning oatmeal or in a yummy smoothie. Propolis tincture can be added to any fruit drinks. Added it to anything if you don’t want to take it straight down your throat.  She laughed and asked for some recipes.

First off…

If you don’t know what Propolis is, it’s a resin that the Honeybee gather from tops of trees bud and the bark. They mix it with their enzymes and then they plaster the whole inside of the hive.propolis in the hive

 It helps insulate the hive, it helps clean the hive and it protects the hive from bacteria and viruses.  This same Propolis that helps fight sickness in the hive, will also protect us from the the same viruses and bacteria floating and hanging about us.  Propolis icontains flavonoids that are anti viral, anti bacterial, anti microbial, anti fungal and an anti-inflammatory Propolis can be a great dietary supplement to enhance your overall health and boost immunity.

BeeBread is Pollen and Honey mixed together. BeeBread is filled with everything you need to energize your day, workout or recovery.  It is loaded with  vitamins, minerals, antioxidants, protein and iron that will benefit people of all ages and boost the immune system.

Flying about from flower to flower, bees collect pollen in the pollen baskets on their legs and carry it back to the hive. In the hive, pollen is used as a protein source necessary during brood-rearing. The pollen pellets and honey are combined and ferment until the the hard shell of the pollen is dissolve. At that time the bee will feast on it and feed it to their grwoing young.

So back to my phone conversation and my hungry stomach.  How can you get Propolis and BeeBread

into you daily route?  Here are a three recipes!

 Stay Healthy with the Power of BEES 

Basil Vinaigrette Dressing

Original recipe makes 1 -1/2 cups

INGREDIENTS

  • 1 cup olive oil
  • 1/2- 1 tsp of BEEpothecary Propolis Oil
  • 1/3 cup apple cider vinegar
  • 1/4 cup BEEpothecary wildflower honey
  • 3 tablespoons chopped fresh basiL
  • 2 cloves garlic, minced

PREPARATION

  1. In a bowl, whisk together the olive oil, apple cider vinegar, honey, basil, and garlic. Pour over or toss with your favorite salad to serve

Pineapple Coconut Bitescoconut bites

INGREDIENTS

Makes: About 20 cookies

Active Time: 30 minutes

Total Time: 55 minutes

INGREDIENTS

FILLING

  • 1 1/4 cups canned crushed pineapple, slightly drained
  • 1 tablespoon BEEpothecary honey
  • 1 tablespoon cornstarch

DOUGH

  • 1/2 cup almonds
  • 6 tablespoons confectioners’ sugar
  • 1/2 cup whole-wheat pastry flour
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted cold butter
  • 3 tablespoons Propolis Coconut oil or Propolis Olive oil
  • 2 tablespoons unsweetened shredded coconut
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract

PREPARATION

  1. To prepare filling: Spoon pineapple into a small saucepan with honey and cornstarch. Cook over medium heat, stirring frequently, until thickened, about 3 minutes. Let cool.
  2. To prepare dough: Meanwhile, process almonds in a food processor until finely ground. Add confectioners’ sugar; process to combine. Add whole-wheat pastry flour and all-purpose flour; process to combine. Drop butter by the tablespoon through the feed tube, processing briefly after each addition. Add oil and pulse once or twice. Add coconut, cornstarch, salt and vanilla and process just until the mixture resembles crumbly, fine meal, but will hold together if pressed.
  3. Reserve a scant 1/2 cup of tart dough to use as crumbled topping.
  4. Preheat oven to 350°F. Line mini muffin pans with 20 paper cups.
  5. Drop a scant tablespoon of dough into each paper cup. Press the dough into the bottom and up the sides of the cup, making a well in the center, to form a miniature crust. Spoon 1 1/2 to 2 teaspoons of the pineapple filling into each crust and top each with some of the reserved crumbs.
  6. Bake until the topping is golden brown and the crust is cooked through (watch carefully toward the end and move the pan to the bottom rack if the top begins to brown before the bottom crust is done), 20 to 25 minutes. Let cool in the pans.

 

 

No-Bake BeeBread Granola Bars beebread no bakes

INGREDIENTS

PREP TIME: 10 mins
COOK TIME: 5 mins
TOTAL TIME: 15 mins
Serves: 10 bars
INGREDIENTS
  • 1 cup packed dates, pitted  (dried plums or figs)
  • 3 Tbsp Flax seed
  • 1/4 cup BEEpothecary BeeBread 
  • 1/4 cup creamy salted natural peanut butter or almond butter
  • 1 cup roasted unsalted almonds, loosely chopped
  • 1 1/2 cups rolled oats (gluten free for GF eaters)
  • optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
PREPARATIONbeebread no bake 2
  1. Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency. (mine rolled into a ball)
  2. Optional step: Toast your oats and flaxseed in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw – I toasted them
  3. Place oats, flax seed, almonds and dates in a bowl – set aside.
  4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
  5. Once thoroughly mixed, transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
  6. Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
  7. Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.
NOTES
*If your dates don’t feel sticky and moist, soak them in water for 10 minutes then drain before processing. This will ultimately help hold the bars together better.

Looking forward to seeing you soon, Laurie –

Check out our Marketplace:  mkt.com/beepothecary

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and Twitter @BEEpothecary

Matthew 4:4

Jesus answered, “It is written: ‘Man shall not live on bread alone, but on every word that comes from the mouth of God.’”

Vote for Us – Wells Fargo Works for Small Business

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The Land of Milk and Honey

Your Vote is Needed!

Wells Fargo Works for Small Business

We posted our application to the Wells Fargo Small Business Contest. Please go to this website every day and vote for BEEpothecary. You can vote multiple time, just on different devices or log into WF multiple times. This will give us a chance to win $25,000 and mentoring for our business! Go and vote now!

Follow the Link to our Vote Page

Follow the Link Below to our Vote Page

 

https://wellsfargoworks.com/project?x=us-en_viewentriesandvote_1070

Your Health…Powered by BEES!

Blessings, Laurie, Pete, Jeannie and Steve –

Check out out Marketplace:  mkt.com/beepothecary

1 Chronicles 4:10    Jabez cried out to the God of Israel, “Oh, that you would bless me and enlarge my territory! Let your hand be with me, and keep me from harm so that I will be free from pain.” And God granted his request.

Garlic Scapes Pesto

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The Land of Milk and Honey

Cooking with Honey

by Laurie Dotson 
Garlic in the garden

Garlic in the garden

Sorry, No honey cooking today!  How about garlic.

For years, We had this strange plant growing in our garden.  At the time, I loved flower gardening. I had multiple large gardens in my yards.  I would add any new or throw away perennials people would give me.  And If I didn’t have room, I would make a new garden.  Big, Beautiful flower gardens. I had an oasis.

Every Spring and early summer, I would notice this plant. A hardy plant, that would grow a spiked shoot and then over night it would curl.  When it flowered, it has tiny little flowers and then it would grow these bulbs off the end.  Later the bulbs would drop and the next year I had more plants.  I loved the shape and the color. I would use them in flower arrangements and potted arrangements.  Still never knew exactly what I had.  Until one day, when I dig up a huge mound of them.     I eat everything.     So I took a deep swiff of it and then bit into it! Yeowzers! I had garlic! GARLIC!  All these years, I had Garlic. I love Garlic.  Garlic is a staple in my kitchen. It goes in everything I cook.  I could grow these, along with other herbs and make food for the family. But Vegetable gardening ? Never a consideration…until!

After a quick internet search on garlic. I learned how to care and grow garlic cloves.  I now have 200 garlic plants and that is where the garlic scapes come from.  What do you do with all your scapes??  Well we saute’ them with veggies, I roast them with meat, I cut them ups and add them to a salad… or I make this Garlic Scape Pesto is a great way to use something we get a whole heck of a lot of this time of year. When you grow two hundred heads of garlic, guess how many garlic scapes you get? That is correct – you get two hundred garlic scapes. That’s a lot.

Scapes are important to the garlic – it’s how more garlic plants happen. There are little seeds in the bigger round part, and if you leave the scapes in place, they would eventually burst open, scattering ripe seeds around, which will germinate and make more garlic plants. Unfortunately, in so doing, they draw nutrients away from the growing of the bulb they are on – and the bulbs are what is important to us. So, they all have to be cut off. And since we can’t stand to waste anything, we are working on finding ways to use them. They have great taste and very tender and the texture fabulous.  Get them early!

I cut a five gallon bucket full of these Garlic Scapes

I cut a five gallon bucket full of these Garlic Scapes

Fortunately, they are really wonderful in pesto, because we get all the great flavor and they get completely ground up, so texture isn’t an issue. And we LOVE pesto. I make as much of it as I can every summer and freeze it in ice cube trays to enjoy through the winter. Once the pesto is frozen solid, you can just pop the cubes out of the tray and store them in ziplock bags or other containers. You do want to have some trays dedicated solely to pesto and like substances though – the ice cube trays will absorb the flavor and pesto flavored iced tea is surprisingly un-tasty.

Garlic Pesto Ingerdents

Garlic Pesto Ingerdents

You will likely be able to find garlic scapes at your local Farmer’s Market this time of year, or maybe even in your CSA box. If you know someone who grows garlic, they might have some to share – they are worth looking for!

Garlic Scape Pesto

Serves: 1 & ½ cups
Ingredients
  • ½ cup chopped garlic scapes
  • ½ cup grated parmesan cheese
  • ⅓ cup lightly toasted pine nuts or almonds
  • ½ cup fresh basil, packed tightly – then roughly chopped
  • juice of ½ lemon
  • kosher salt & fresh ground pepper to taste
  • ⅓ cup good quality olive oil
Instructions
  1. Add everything but the oil to the bowl of a food processor
  2. Process until everything is finely chopped and almost a paste.
  3. Leave the processor running and stream in oil
  4. It will only take a moment of two for the mixture to emulsify – turn off processor.
  5. Leave at room temperature for an hour or so to develop flavors- keep plastic wrap pressed to top surface to keep the top from turning brown.
  6. Can be stored in the refrigerator for several days, or can be frozen.

garlic scape pestoGarlic Scape Pesto is wonderful anywhere that you would use ordinary pesto – on vegetables, pasta, in sandwiches, topping a bowl of soup – just about anything, really. Experiment to find how you like to use it most!  I will be taking this on a camping trip with friends and using this in my dinner preparations.

Enjoy your Garden and Farm, and all it has to offer!

Laurie

Your Health…Powered by BEES!

Luke 11:13 NIV  If you then, though you are not perfect, know how to give good gifts to your children, how much more will your Father in heaven give the Holy Spirit to those who ask him!”

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