Contact update Spring 2018

In order to purchase your honey this spring, contact Hunter Honey at 250-320-5474

SPRING SPECIAL
3-1kg glass jars for $42 (reg $48)

Contact update 2017

You can contact Hunter Honey Kamloops through their facebook page.

Phone: 250-374-5474 or 250-320-5474

Prices:
500g glass jar - $10
500g plastic jar - $10
1kg glass jar - $16
3kg plastic pail - $45

Comb Honey - $10 (1/2 lb)


Thank you for your continued support.

Fun and Educational Bee Videos

"Honey Bee" a high-speed short


The Beekeeper stands between humans and extinction


Check out our facebook page for more:

CCD video

This video features the Hunter bees in their wintering hive. Some TRU students, concerned with Bee Colony Collapse Disorder, used the Hunter bees as the stars of their show.
Take a peek at the wintering bee hive!
https://vimeo.com/80395010

Butternut Squash Gems

I got a dehydrator, this year, and have been furiously searching for fun recipes.  I found this one and wanted to share it because my 4 year-old approves.  In fact, he says, "These are freakin' good!"  I blushed at his language because he learned that from me.  Whoops!  But, here it is!
 2 cups almond meal (I found this at Bulk Barn)
 3/4 cup raisins
 2 cups dried shredded unsweetened coconut
 1 tsp pumpkin pie spice
 1/4 tsp sea salt
 Mix all the dry ingredients together in the food processor until they are well blended.

• 

• Add the wet ingredients and blend until creamy.

 3 Tbsp butternut squash puree (I used cooked squash as I had some left over from dinner the night before) 1/4 cup raw agave nectar
 1/4 cup raw honey
 
 Then we used our cookie scoop to form balls of dough and then pressed half of a pecan into each.
In the dehydrator, we set them at 135 degrees for an hour, then we dropped the dehydrator to 105 degrees for an additional 12 hours until it was dried, but soft and chewy. So delicious.  This recipe yielded about 25 cookies.  I'm already thinking I will have to mix it up again!  The honey flavour really permeates these chewy gems and makes them extra delicious.

Marinated Chicken Kabobs

Original recipe makes 4 servings

2 T. fresh parsley

•  

1/2 cup vegetable or olive oil

•  

1/2 cup soy sauce  (or ¼ c. soy sauce ¼ c. teriyaki sauce)

•  

2 T.  HONEY

•  

1/4 cup lemon juice

•  

2 tablespoons sesame seeds

·         

1 garlic clove 

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4 skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces

•  

1 (8 ounce) package fresh chopped mushrooms

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2 onions, quartered

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1 green bell pepper, cut into large chunks  

SUBSTITUTE any vegetables of your choice – (cherry tomatoes, zucchini or fresh pineapple chunks!)

                

Directions

1. In a medium bowl, blend parsley, oil, soy sauce, honey, lemon juice, sesame seeds, and garlic. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
2. Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto skewers alternately with vegetables. Pour marinade into a saucepan, and bring to a boil. Cook for 5 to 10 minutes.
3. Place skewers on the prepared grill. Cook 15 to 20 minutes, turning frequently, until chicken is no longer pink and juices run clear. Baste with the boiled marinade frequently during the last 10 minutes.

Cooking with honey

Adjusting a recipe to substitute HONEY for sugar

In general, HONEY can be substituted for sugar in baking by following these tips:

·      Replace every 1 c. sugar with ¾ c. honey (because honey is sweeter than sugar).

·      If possible, reduce the liquid content of the recipe by ¼ c. for every cup of honey used. I’ve found that it isn’t necessary, though, when there is no liquid in the recipe (milk or water).

·      Add ¼ - ½ tsp. soda to the recipe (to balance the increased acidity of the recipe when honey is added. This will help it to rise better.)

·      Reduce the oven temperature by 25 degrees Farenheit.  (Honey tends to caramelize and burn faster than sugar at higher temperatures.)