In case you missed them at our food show, we'd like to introduce you to one of our newest local partners, Honey Hive Farms.

Based in Peoria, Honey Hive Farms has been producing a variety of raw honey products for the Valley since 2008. Utilizing over 25 hives extending as far as Litchfield Park, this small, family owned business takes great pride in their ability to not only provide Arizona with the fresh nectar it craves, but their uncanny ability to raise and keep the bees that assist the farming community with the pollination of their crops.

"Looking into the future we look forward to continuing are relationships with the great people, customers and small businesses that truly support local products and farmers, while encouraging and supporting others to join us in furthering the areas bee population and honey market taking up some beekeeping of their own."

-Tim Moore

Owner, Honey Hive Farms 

Coming Soon: Hands On Beekeeping Classes. Click here or visit HoneyHiveFarms.com for further details and contact info.

See What All The Buzz Is About!!!

Product Currently In Stock:

Flavor	UOM	Item #
Mesquite	6# Jug	G419806
Orange Blossom	6# Jug	G419807
Raw	6# Jug	G419804
Wildflower	3# Jug	G419805

No matter where you live, winter is the time that our biological clocks encourage us to hunker down, eat more calories and enjoy our sleep. The longest night of the year is Winter Solstice on December 21st, after that we begin to swing back towards longer days, inching towards spring. But while we're in the middle of winter, be sure to enjoy the rich and deep flavors that roasting, braising and other slow-cooking, low heat methods can bring to these delicious foods.

Braises, stews, soups and casseroles all benefit from long and low heat cooking styles. Oven roasting slowly converts the internal starches of root vegetables to sweet sugar and even Brussels sprouts, broccoli and
cauliflower are better when they're roasted. Balance the flavors and the colors of these roots and brassicas with kales and endives slowly sautéed with a hint of balsamic or citrus for a fresh flavor. As pumpkin fades from availability, think about substituting with a different winter squash; for example, think about red kuri pie or make butternut squash bread instead of pumpkin bread. Be innovative and willing to play with these flavors.

Fruit is amazing this time of year - as long as you love citrus! Grapefruit, oranges, kumquats, lemons, limes all are available and just getting better as the winter progresses. The only challenging variety is the Blood orange - culinarians hold their breath, waiting for the first harvest of lightly pink fruit - This year it's the second week of December. The reason this fruit usually appears so late is that its red color is induced by frost temperature cold (below 33' F) and there's a chemical reaction with the naturally occurring
anthocyanin in the orange. Farmers consider the blood orange season to be February to May (but with the Australian crop, the season can be started early or extended for menus).

Consider using dried fruit to enhance and deepen flavors. Nuts are delicious and when toasted, they are a great way to enhance every menu item and add protein to vegan baking. Beans, freshly dried from the fall
harvest, add flavor and a vegetarian protein source to the winter offerings. Enjoy the hearty, rich and deep flavors of the winter season; before you know it, we'll be looking for ramps and fiddleheads again.