Mohawk Valley Trading Company - Honey - Maple Syrup - Beeswax Candles

  (Utica, New York)
Honey, Raw Honey, Maple Syrup
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Peace Love Organic Mom Reviews Raw Honey, Maple Syrup, Beeswax, Beeswax Candles, and Handmade Soap

Downingtown, PA -- Peace Love Organic Mom, (a leading resource site focused on eco-friendly, organic, and healthy living) recently reviewed raw honey, maple syrup, beeswax, beeswax candles, and handmade soap from the Mohawk Valley Trading Company.

“With so many conventional soaps being loaded with chemicals, this company’s handmade soap is a great alternative. All of the ingredients used in their soaps are all-natural and free of synthetic and artificial fragrances, dyes, detergents, and preservatives. They are instead formulated with goat’s milk, various botanical sources, and organic hemp seed oil, olive oil, coconut oil, palm oil, castor bean oil, and/or avocado oil.”

To read the full review please visit: http://peaceloveorganicmom.com/2014/01/mohawk-valley-trading-company-review-and-giveaway.html

About Peace Love Organic Mom: 

Since August of 2012, Peace Love Organic Mom has been a resource for mindful parents seeking safe, eco-friendly, and natural products. Each week brings new featured product reviews, giveaways, daily deals, organic recipes and informative articles. Peace Love Organic Mom reaches hundreds of readers each day while also maintaining a strong following on Facebook, Twitter and Pinterest.

 
 

Raw Buckwheat Honey Tote Giveaway

The Mohawk Valley Trading Company is giving away one  Raw Buckwheat Honey Tote Bag with each order of any of their varieties of honey from 9/10/12 thru 09/17/12. In their effort to support and promote sustainable agriculture, local, small and family owned farms and other local food sources, Crooked Brook is the sponsor of this tote bag promotion.  [Read More]
 
 

Honey-Nut Bars

The unique flavor of the raw honey comes through in these coconut and pecan bars topped with powdered sugar icing. prepare and freeze the bars, without the icing, for as long as one month. Thaw and top with icing right before serving.   [Read More]
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Raw Honey: Chef Tom Colicchio on the Mohawk Valley Trading Company

Our raw honey is used and endorsed by one of by the world’s most recognized chefs: Tom Colicchio and here is what Tom has to say about it:


If you’re looking for really great honey, here’s my first piece of advice to you: You’re unlikely to find it in a plastic squeeze bottle shaped like a bear.
 
My second piece of advice: Try these raw honeys from Mohawk Valley Trading Company. Raw honey is unfiltered, unheated and totally unprocessed, and contains all of the same pollen, enzymes, vitamins, antioxidants, minerals, aromatics and amino acids that it had while still in the hive. I’m told that raw honey has all kinds of health benefits, but I love it because I think it tastes exactly as honey should and has a wonderful, spreadable consistency and a slightly crunchy, substantial texture.
 
Not only do we use raw honeys from Mohawk Valley Trading Company at Craftbar, ’wichcraft and Colicchio & Sons, but I keep a jar of the stuff on my desk at all times.

Raw Apple Blossom Honey
This is derived primarily from the nectar of Fuji, Wolf River, Crispen, Sweet Sixteen, Pound Sweet, Granny Smith, Winesap, Fortune, Cortland, Empire, Ginger Gold, Macoun, Spigold, Honeycrisp, Jonagold, Golden Delicous, Acey Mac and other apple blossoms.

Raw Adirondack Wildflower Autumn Honey
Derived primarily from the nectar of Goldenrod, in addition to, but not limited to Jewelweed, Purple Aster, Spotted Knapweed, Chicory, Queen Anne's Lace, Creeping Bellflower and other wildflowers.


Raw Maine Wild Blueberry Blossom Honey
Derived from low bush blueberries, which are harvested once every other year.  Low bush blueberry blossoms have small white or pink bell-shaped flowers and are rich in antioxidants.
 
The three varieties are subtly different from each other: the wildflower autumn honey is a little bit floral, the apple blossom honey is slightly creamy and mellow, and the maine wild blueberry blossom honey has a deeper, bolder flavor than the others. Try any of the three in glazes, subbed in for sugar while baking or simply on warm toast or in tea.
 
Keep in mind that over time raw honey will naturally crystallize (if you ask me, all the better for eating it straight from the jar). Just place the jar in warm water to soften it.
 
Eat Well and Cook Often,

 


 

 
 

Chef Tom Colicchio on Mohawk Valley Trading Company Honey

The Mohawk Valley Trading Company (MVTC) offers the highest quality organic and unprocessed natural products we can produce. Our raw honey and maple syrup is used and endorsed by two of by the world’s most recognized chefs: Bobby Flay recommends our maple syrup and Tom Colicchio recommends our honey. Not only does Tom say our honey is one of his “Personal Pantry Essentials” and “Favorite Gifts” but he also keeps “a jar of the stuff on my desk at all times.”

Tom recently added three more of our honeys to his collection and here is what he has to say about them:

I’ve already shared some of Mohawk Valley Trading Company’s truly extraordinary raw honeys with you and I know many of you have become coverts. So, I’m adding three more of their honeys to my collection:

Tulip Poplar-Black Locust Honey
This honey is derived from the nectars of the Tulip Poplar and Black Locust tree blossoms, which bloom around the same time of the year.

Summer Wildflower Honey
Collected from a range of flowers blooming wild throughout the summer season; Wildflower honey, also known as polyfloral honey, is derived from the nectar of numerous species of flowers or blossoms. The taste, aroma and flavor will vary from season to season, depending on what flowers are dominant at the time the nectar is collected.

Goldenrod Honey
Derived from the pure nectar of wild goldenrod. When Goldenrod is the major nectar source of a honey you get a honey that is golden, spicy, and mildly pungent tasting.

The three varieties are subtly different from each other: the tulip poplar & black locust honey is the deepest, richest, and most powerfully floral of the bunch, the goldenrod honey is clean and mildly spicy, and the summer wildflower honey fits somewhere in the middle, varying based on the particular range of nectars collected for a given batch.

Think about using these thick, complex honeys on yogurt, as a substitute for granulated sugar when baking, or just smeared onto toast. Personally? I also eat good honey plain, with a spoon. But no matter how you use them, these honeys will be a real star. They’re head and shoulders above the mass-market stuff you buy in the supermarket.

Cook Often, Eat Well,

 

 
 

Raw Buckwheat Honey Review

Buckwheat honey is well known in the holistic medicine world because it has a high mineral content and antioxidant compounds. When I was sick with a chest cold I could not stop coughing. I tried an over the counter cough syrup and got no relief. Then I tried the raw buckwheat honey and it worked better than the store bought cough syrup! I have recommended this to several of my friends and they too have confirmed that it truly worked.

If you are planning to use buckwheat honey for its health-benefits, raw buckwheat honey is the specific type you need. This is because heating of any honey (pasteurization) destroys the all of the pollen, live enzymes, propolis, vitamins, amino acids, antioxidants, minerals, and aromatics; these are the important parts to receive the health benefits.

Buckwheat is neither a grass nor wheat, but is a fruit related to rhubarb it was one of the first crops cultivated in the United States. Dutch colonists brought buckwheat to North America where they planted it along the Hudson River. Buckwheat was sometimes called beech wheat, because its seeds look like small beech nuts.

Buckwheat was an important crop in the U.S. until the demand declined in the 1960's. Buckwheat honey is not a widespread honey and finding it locally may be difficult because today, buckwheat is primarily grown in the northern states.

Buckwheat seeds are also used or making gluten free flour and buckwheat blossoms are an excellent source of nectar and blooming can continue well into the autumn.

Buckwheat hulls are used as filling for pillows and zafu. The hulls are durable and do not conduct or reflect heat as much as synthetic fills and they are an excellent substitute to feathers for people with allergies. However, buckwheat hull pillows made with uncleaned and unprocessed hulls contain high levels of allergens that may trigger an asthma attack in those who are at risk.

Raw buckwheat honey has a deep, dark brown color, strong, pungent, molasses like earthy flavor, that I found is very different from other fruit blossom or wildflower  honey. In my opinion, the flavor wavers toward the savory side rather than sweet aromatics of your typical honey. I decided to not use this for my sweet baked goods but instead for breads, barbeque sauce and other sauces that contain already hearty ingredients like dark beer and mustards.

Not all honey is created equal and that is the case for the raw buckwheat honey, although it is honey, it is not one that should be used as a substitute for wildflower honey because it is very, very different; Though in the right application it adds an extraordinary dimension to a dish.

I made a loaf of honey wheat bread and the depth of flavor was absolutely fantastic! The earthy flavor and the more subdued sweetness made the bread great for toast and sandwiches. I have used the buckwheat honey as a glaze by itself on grilled meats what were prepped with a dry rub, when the honey met the dry rub they created a barbeque sauce that was one of a kind. I also experimented with the honey by adding it to my honey mustard dressing recipe and now it is a staple in my home.

Try this recipe out for yourself; you will be amazed how well the buckwheat honey flavor works!

Milk and Buckwheat Honey Loaf


Makes 1 loaf
1 cup wheat flour
1 cup unbleached white flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1/2 cup raw buckwheat honey

Directions:

Grease a 7 by 3-inch loaf pan. Preheat the oven to 375°F. Put the wheat flour in a mixing bowl. Sift the white flour, baking powder, and salt over the wheat flour. Measure the milk in a 2-cup measure and incorporate the buckwheat honey at a drizzle. Pour the milk and honey mixture into the flour and beat until well combined. Pour into the loaf pan and bake 40 to 50 minutes, until humped and well browned.

 
 

Apple Blossom Honey Cake

Raw Apple Blossom Honey Cake  [Read More]
 
 
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