Hey Friends and Farmers!
On Tuesday, June 21st at 11am, Cara Harbstreet and I are teaming up with Bayer and their #FeedABee initiative for a Facebook Live event. We will be discussing all things bees, honey, and cooking with honey! It’s gonna be the Bee’s Knees!
We will learn why taking care of bees matters to YOU, plus how you can Feed a Bee in your own backyard (or on your Twitter account). Cara will tout the benefits of honey in our diet. I’ll be sharing some of my favorite uses for honey in cooking. And since it’s live, we’ll be able to field any questions posted by live viewers directly following the segment! I hope you can join us next Tuesday on my Facebook page (or watch the replay anytime).
Below is one of the recipes I’ll be sharing this week (June 20-26) for National Pollenator Week. Enjoy!
Honey-Drizzled Goat Cheese Crostini
16 oz. goat cheese, room temperature
zest of 1 lemon
1 Tbs. minced fresh thyme
1-2 Tbs. Kansas Foods Wildflower Honey, plus more for drizzling
kosher salt, to taste
1/2 tsp. freshly ground black pepper
fresh thyme sprigs, for garnish
In a small bowl, combine goat cheese with lemon zest, thyme, and honey; season to taste with salt and pepper. Spread on toasted baguette slices, garnished with a drizzle of honey and fresh thyme leaves.