Last week at the Wilson County Fair- TN State Fair, local beekeeper Ronnie Bussell, partnered with Smith County UT Extension to present how honey is made at the Pick TN Produce Stage. Everyone that stopped by during the presentation was able to receive a sample of fruit dip made with local honey!
Check out the following tips on how to use and store honey.
· For every 1 cup of granulated or brown sugar, substitute ½ cup of honey in baked goods.
· Add ¼ teaspoon baking soda for every 1 cup of honey used to help balance the acidity of the product.
· Reduce the oven temperature by 25 degrees F. Honey is sweeter than regular sugar, so it burns faster.
· Honey is best stored in a dry place at temperatures between 50-70°F in a tightly covered container. Honey will start to form crystals as it gets older or if it is refrigerated. To make honey liquid again, place it in an open container in a pan of warm water until it is clear again. Make sure the container is not plastic.
Honey has many benefits, including that if stored and handled properly, it should be able to use for years to come. However, if honey starts to foam or smells like alcohol, it is best to throw it out. Research has also shown that honey can help with coughs and burns. Though, honey should not be fed to infants under one year of age because of the risk of infant botulism. For more information visit https://extension.missouri.edu/publications/gh1120.
Easy Creamed Spinach
Ingredients:
16 oz baby spinach leaves, washed and dried
1/3 cup unsalted butter, divided
1 onion, chopped
3 cloves garlic, finely chopped or minced
4 tablespoons all-purpose flour
1 cup milk, or half and half
1 pinch ground nutmeg, optional
1 pinch of cayenne pepper, optional
Salt and pepper, to taste
2 tablespoons of grated parmesan cheese, to serve
Instructions:
Melt ¼ cup of butter in a medium-sized pot over medium heat. Whisk in the flour and cook for a couple of minutes until light golden. Add in the onion and cook until transparent (about 2-3 minutes), then add the garlic and cook until fragrant (about 30 seconds).
Pour in the milk (or half and half), whisking constantly until the white sauce thickens (about 5 minutes). Season with salt, pepper, nutmeg and cayenne (if using). If the sauce is too thick, add another ¼ cup of milk to the sauce, whisking it thoroughly until reaching your desired thickness.
For the spinach: melt the remaining butter in a separate pan, and add spinach in batches, wilting each batch before adding the next, until all spinach is wilted. (Add a small spoon of water if the pan gets too dry.) Alternatively: Cook the spinach in a pot of boiling water for just one minute; then immerse in a cold-water bath to stop the cooking process. Squeeze out any excess water from the leaves and set aside.
Add wilted spinach to the cream sauce, stirring gently to combine. Sprinkle with parmesan cheese and serve immediately.
Note: Instead of fresh spinach, you can use a 16 oz package of frozen chopped spinach. Thaw and squeeze dry before adding to the sauce.
Submitted by: Yvonne Gorney, Elmwood/Chestnut Mound FCE Club
