Marshalls Farm Honey Giveaway

September 12, 2012

Rosh Hashanah starts on Sunday night and needless to say I have been thinking a lot about honey lately. While any honey is technically fine for dipping apples I like to use the whole holiday season as an excuse to try different honey varietals and infused flavors. Why have one kind of honey when you can have many? I always put out at least three different kinds of honey on my Rosh Hashanah table and this year I am even using honey sticks for table decorations.

Some of my favorite honey comes from Marshalls Farm. We stumbled upon their farm a few years ago when driving up to Napa and I have been obsessed with their honey ever since. My absolute favorite has always been their lavender infused honey but I tried the blackberry honey for the first time yesterday and I think my favorite may have some serious competition. Really, you can’t go wrong with any of their honey and I love that it is available here even in the grocery store!

The kind people at Marshalls Farm have offered to giveaway a seven varietal sampler to one lucky reader of my blog. I realize that the honey will not get to you before Rosh Hashanah but it is customary to eat honey on challah up until Hoshana Rabbah so there is still plenty of time to enjoy this amazing honey for the holidays and throughout the year. Leave a comment with your favorite way to enjoy honey and use the rafflecopter widget to enter the contest!

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  1. My favorite way to enjoy honey is still on Challah, but if you want to go gourmet, the a nice piece of crusty bread with homemade ricotta and a drizzle of honey is delicious!

  2. I always keep my eye out for Star Thistle Honey. It’s such a lovely, rich, distinctive flavoured honey. I’m definitely a honey toast girl.

  3. B”H
    So many choices, in tea, in homemade honey whole wheat challah, honey gedempte fleish, all kinds of chicken, and fish with honey, roasted carrots, honey cake, and, many more.
    I just finished making honey orange syrup to pour over fruit for Rosh Hashana. YUM!
    Thank you for all of your wonderful recipes… L’Shana Tova!

  4. I put honey in many of my bread and challah recipes, and usually put out at least five varieties for Rosh Hashana and the rest of the chagim, to eat with the challah. I love using buckwheat honey, but it’s very dark and very strongly flavored, so some people don’t like it for dipping the apples

    Two years ago, my theme for Purim was “milk and honey,” and I made honey marshmallows, honey cheesecake, honey cake honey fudge, and honeycomb candy.

  5. We too are fans of Marshall’s Honey. In fact we just wrote about this amazing honey on KosherEye. In addition to being delicious, we were impressed by how naturally it is gathered, selected and bottled. We love that it is not processed, and of course, are delighted that it is from California.

  6. I’m not that creative in the ‘honey’ department… all I know are the basics…
    I like it best I think from the jar! Or on a apple… my challah… any way! thanks for the chance to win!

  7. Sweet Potato Soup with Honey and Tarragon. Saute 1 or 2 roughly chopped onions in a bit of vegetable oil. When translucent, add 2 or 3 tablespoons of honey, stir for a minute. Add several peeled sweet potatoes chopped into about 8 pieces each, and add enough water just to cover the sweet potatoes. Simmer for about 20 min, until sweet potato is soft enough to blend. Use an immersion blender to puree the soup. Add salt to taste. Spoon into bowls and garnish with some fresh chopped tarragon in the middle of each bowl. For an occasional change, skip the tarragon. Instead, add about a teaspoon of cumin to the onions shortly before adding the honey. Stir the cumin with the onions to roast the cumin slightly. Then proceed as above.

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