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

  (Utica, New York)
Honey, Raw Honey, Maple Syrup
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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,

 

 
 
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