EAT LOCAL HONEY Mike, third generation beekeeper, began his foray into the beeworld over a decade ago keeping bees in our beloved Jamaica Plains. He has been a solid partner of Follow The Honey since our inception and is one of our most cherished sources of 'fresh local honey from the streets of Boston'. Join Mike in the Hive this coming Monday for a meet 'n greet and an opportunity to chat with him about his life and times as an urban beekeeper. |
TGIF in THE HIVE: Come in for quickie bit of honeybee healing by the hands by Melissa Brodeur. $1/min chair massage. 25% of proceeds go to supporting Best Bees research. Sample her Vermont homespun Bee Well products as well. 3-6pm. Drop in or by appointment:
TGIF on NECTAR DECK~ gather 'round honey wine maestro Garth Shaneyfelt of Green River Ambrosia who brews with raw local honey to capture the terroir of the region in artisanal meads. Garth will have a share a range of meads highlighting distinct aspects of the honey used. [Possibly Ginger Libation as well!] |
Choose Between Classes From 2pm-5pm & 6pm-9pm |
Ingredients
1 pound of carrots, sliced
1/4 cup of water
2 1/2 tablespoons of honey
1 pinch of ground ginger
1 tablespoon of lemon juice
Directions
- Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
- In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.
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