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Go With the Flow to Get Local (Recipe Included)!

Local Honey

Why did ASAP pick honey as the Get Local focus for June? We were just going with the flow!

A Sweet Spring and Summer

Generally, the first three weeks of May are the spring honey flow, when tulip poplars, locusts, hollies, blackberries, and other beeneficial trees and bushes bloom. That means beekeepers will be heading to Appalachian Grown™ tailgates, restaurants, and groceries with the first of their 2013 honey in, yep, June! (Some beekeepers will also still have honey from their 2012 harvest to offer.) What’s more, the Sourwood flow—which produces famous Sourwood honey, produced predominately in the Blue Ridge Mountains—usually begins around the official start of summer.

The Buzz at…


  • Curate bar de Tapas menu staple berenjenas la taberna features local honey from Wild Mountain Apiaries (the Madison County farm just opened a retail store at 425 Weaverville Highway in Asheville). The customer-favorite dish is a fried eggplant drizzled in honey and garnished with rosemary.
  • West End Bakery plans to whip up special local strawberry cheesecakes and drizzle them with caramelized honey this month (recipe below), as well as create a variety of scones drizzled with a honey glaze. They also use local honey daily in their local Carolina Ground whole wheat muffins.
  • City Bakery will offer a special seasonal latte this month featuring Asheville’s Haw Creek Honey and Dynamite Roasting Co. black powder espresso—try hot or iced.
  • Sunny Point Café is always sweet on the sweet stuff. They use honey from Haw Creek Honey in their house dressing, a hemp and honey vinaigrette, and lots of other places on their menu—and they even offer the honey for retail sale.
  • Neo Burrito’s June Get Local special is a honey-roasted duck (both are local, with the duck from Farside Farms) with fried rice; there will be local veggies in there, too. The special comes with soup and a drink. Vegetarian? They’ve got you covered! Simply substitute Smiling Hara Tempeh for the duck.


  • As mentioned above, beekeepers are headed to neighborhood markets near you this month. Browse markets with honey vendors through our online Local Food Guide.
  • Also head to artisan food producers for a taste of mountain hives! Copper Pot & Wooden Spoon is using local honey in their Honeyed Citrus Marmalade—made with grapefruit, orange, and honey—which chef-owner Jessica DeMarco describes as a “perfect breakfast jam.” Find Copper Pot at Haywood’s Historic Farmers Market.


Local Strawberry Cheesecake With Caramelized Honey From West End Bakery


  • 1 1/2 cup graham cracker crumbs
  • 1/4 cup melted butter
  • Filling
  • 24 ounces cream cheese, softened
  • 3/4 cup sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 1/3 cup milk
  • Topping
  • 1 pint fresh strawberries, sliced
  • 1 cup local honey


  1. Pre-heat oven to 350 degrees.
  2. Combine crust ingredients and press into the bottom of a 10-inch cheesecake pan and about 1/2 inch up the side of the pan. Bake the crust for 5-10 minutes before adding the filling.
  3. For the filling, beat cream cheese and sugar together in a mixer until well combined. Add eggs one at a time, scraping down sides of bowl. Beat in vanilla and milk.
  4. Pour filling into the baked crust and place cheesecake in a waterbath (wrap the base of the pan in foil to keep the water from seeping in). Bake for about one hour until set. Allow to cool and chill for at least 4 hours.
  5. To make the topping, pour honey into a small saucepan and bring to a boil on the stove. Turn down to low and cook for about 20 minutes, until honey is slightly thickened. Arrange sliced berries on the top of the cheesecake. Drizzle carmalized honey over the top of the berries.


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