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Once an outback outpost and now stuck amid growing sprawl, their ranch is not an auspicious-looking spread; but looks are deceiving—mostly because the hives are not serried at the ranch. Rather, Spencer is as busy as, well, a bee, moving the hives to more than 100 locations throughout the Bay Area. His Herculean efforts result in a buffet of honey from one of the nation’s richest agricultural regions.
Bees make honey by lapping nectar from flowering weeds, trees and grasses. They store the nectar in sacs inside their bodies and return to the hive where they deposit it into honeycomb cells. The bees then beat their wings over the nectar, thickening it and concentrating its flavor. When the honey is ready, they cap the cells with more wax made from glands in their bodies.
The Marshalls run a natural operation, mostly by hand, so the honey is kept just the way the bees made it. It’s strained to remove bits of wax and debris but not filtered so that more of the natural flavors of the plant pollens remain. In all, they produce more than 25 honey varietals including sage, orange blossom, almond blossom, and a dozen different wild flowers, including lavender and star thistle—kept separate by the locations of the hives.
Honey Cheesecake
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Ingredients
1⁄3 cup finely ground walnuts
¼ cup vanilla wafer crumbs
1½ pounds cream cheese, at room temperature
¾ cup, plus 2 tablespoons, honey, divided
3 eggs, at room temperature
¼ cup heavy cream
2 teaspoons vanilla extract
1 tablespoon all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon salt
2. Brush inside of 8- or 9-inch springform pan with melted butter. Mix walnuts and cookie crumbs in small bowl; spread evenly in the pan, coating bottom and sides.
3. Beat cream cheese and 3⁄4 cup honey with a mixer at medium speed until smooth, scraping down bowl’s sides occasionally, about 3 minutes.
4. Beat in eggs one at a time; beat in cream and vanilla. Beat in flour, cinnamon and salt. Pour into crust.
5. Bake about 1 hour and 10 minutes or until lightly browned and a little puffed. Cheesecake will jiggle in the center but will set as it cools. Cool on a wire rack 2 hours. Cover and refrigerate. To serve, drizzle with remaining 2 tablespoons honey and garnish with berries, if desired. Serves 10.
Recipe by Bruce Weinstein, New American Farmer, "Honey Do's," Sept. 2007.
Honey Ginger Lemonade
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Ingredients
juice (about 4 large lemons)
1 cup water
¾ cup honey
3 slices peeled fresh ginger
1⁄8 teaspoon salt
4½ cups chilled club soda
2. Pour in club soda and stir gently. Serve in tall glasses over ice. Serves 10.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish New American Farmers, "Honey Do's," Sept. 2007.
Grilled Apples with Parmesan Cheese & Honey
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Ingredients
4 large tart apples, such as Granny
Smith, cored, cut in 1/2-inch
rings and cut in half again
4 ounces Parmigiano-Reggiano,
shaved with a vegetable peeler
¼ cup honey
2. Thread apple slices on skewers. Place on grill until warmed through and well marked, about 5 minutes. Transfer to a large platter.
3. Lay cheese over warm apples and drizzle with honey. Serves 12.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish New American Farmers, "Honey Do's," Sept. 2007.
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