“Locally grown” is one of the hottest terms in the food business today. Yet it can be confusing to consumers on what local is.
Local to some might seem like more regional to others. And local meat may have a different definition than local fruit/vegetables.
Local beef to some is cattle raised/harvested in the Midwest or a “beef state” such as Texas, Kansas or Nebraska. Whereas local to others might just mean U.S. beef.
Likewise, local fruits and vegetables in the spring/summer is within the surrounding states that we live, but in the winter, local might be California or Florida or a location that is more available to grow vegetables. Yet when many think “local” in terms of fruits and veggies, they many only think of their farmers market.
Enjoy today’s recipe from a local (Bertrand, NE) vegetable grower! We raise many organic crops including corn, blue corn, popcorn, white milo, soybeans, wheat and alfalfa. We also have passive solar greenhouses, which are plastic covered houses, where we raise a variety of vegetables and herbs to sell to grocery stores and restaurants.
Chocolate mint is a plant that you can use fresh, dried, or frozen in water. The chocolate mint leaves have a delightful minty chocolate flavor, much like the classic Girl Scout cookie.
Chocolate Mint Infused Honey
1 1/2 oz pkg chocolate mint
1 Pint honey
You will also need:
Cheesecloth & string
Remove leaves from mint sprigs. Rinse with cold water and pat dry. Place in sachet (made from cheesecloth and string) and roll over with rolling pin to release oils. Place sachet in container of honey and put in a sunny spot for about a week. Then flip container upside down and let sit for another few days to a week, depending on taste. Finally, remove sachet of mint and use honey on anything from yogurt to a slice of fresh bread or even in tea! Enjoy!