WHAT’S IN SEASON NOW: HONEY!

While many people are familiar with adding honey to tea or yogurt for a natural sweetener, there are those who use it to soothe a sore throat or moisturize and disinfect their skin. There’s even research suggesting eating local honey may help ease seasonal allergies.

DID YOU KNOW?

In Hinduism, honey is one of the five elixirs of immortality; in Jewish tradition, honey is the symbol of the New Year; almost all ancient Egyptian medicines contained pure honey; and Middle Easterners used honey for embalming the dead.

STORAGE AND AVAILABILITY:

To keep honey fresh, store it at room temperature – extreme temperatures can spoil its taste and texture. Honey can be frozen if it won’t be used within a few months. Local honey is available at a selection of Foothill Farmers’ Markets, in addition to the following Placer County farms:

Boorinakis-Harper Ranch: 405 Dairy Road, Auburn, 530-823-9096, bhranch.net    
Magnolia Hill Orchard: 7370 Ridge Road, Newcastle, 916-663-3739
Meadow Vista Flower & Berry Farm: 709 Cole Road, Meadow Vista, 530-878-6890
Miller’s Honey Farms & Mandarins: 80 Geraldson Road, Newcastle, millerhoneyfarms.com    
Ricky Ranch Vineyards and Pumpkin Farm: 6950 Cavitt Stallman Road, Granite Bay, 916-797-2089
Sunset Ridge Mandarins: 7825 Fox Hill Lane, Newcastle, 916-663-9158, gotmandarins.com

PORK CHOPS WITH GRILLED APRICOTS, LEMON THYME AND HONEY 

• 6 small apricots, washed, halved and pitted                       
• 1 tbsp. olive Oil                                            
• 1 tbsp. honey                                                          
• 4 sprigs lemon thyme or regular thyme                                
• 2 tbsp. unsalted butter, melted                                   
• Salt and pepper, to taste                                               
• 6 loin pork chops, bone in, 1/2-inch thick

For the apricots:                                              
Preheat grill. In a small bowl mix the honey, thyme sprigs, melted butter, salt and pepper. Set aside. Brush the apricot halves with the olive oil and grill, cut side down, until they are just softened and have caramelized grill marks, about 3 minutes. (Leave the grill on and grill the chops while the apricots are marinating.) Immediately toss into the bowl with the honey, thyme and butter and let marinate at room temperature until ready to serve.  
 
For the pork chops:                                                 
Salt and pepper the chops. Grill on medium-high heat for 5 minutes on each side. When juices run clear, or the chops are firm to the touch, remove the chops from the grill and let rest for 5-10 minutes. To serve, place a chop on each plate and add two apricots with some of the apricot marinade to each serving. Serves 6.

---

Recipe provided by Foothill Farmers' Market Association; recipe developed by Courtney McDonald.
 
For more information about PlacerGROWN and the Foothill Farmers’ Market Association, visit placergrown.org and foothillfarmersmarket.com.