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Local Nashville Honey Podcast

Local Nashville Honey Podcast

De : Susan Stewart
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 We discuss benefits, types, uses and recipes for Nashville Local Honey2024 Hygiène et vie saine
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  • Sweetening the Season: Creative Ways to Bring Pure, Local Honey to Your Holiday Table

    Sweetening the Season: Creative Ways to Bring Pure, Local Honey to Your Holiday Table
    Oct 31 2026
    Sweetening the Season: Creative Ways to Bring Pure, Local Honey to Your Holiday Table By Susan Stewart | Local Nashville Honey (Donelson & Hermitage, TN) Around our home in Donelson and Hermitage, the arrival of late autumn brings a familiar, comforting rush. The morning air turns crisp off the Cumberland, the kitchen begins smelling of roasted spices, and our thoughts naturally turn toward gathering family around the table for Thanksgiving and Christmas. For me, this time of year is all about warmth, tradition, and sharing the very best of what our Middle Tennessee soil and seasons have given us. While I’m not the one out in the bee suit braving the hives—that credit goes entirely to our wonderful local beekeeper, Robert Johnson, who works tirelessly with his bees across our region—I have the genuine joy of sharing his pure, raw honey with our neighbors. When holiday baking and feast planning get underway, a jar of true, unpasteurized local honey isn’t just an alternative sweetener; it’s a secret ingredient that brings depth, richness, and golden holiday magic to every course. If you are looking to elevate your holiday gatherings this year, here are some of my favorite creative ways to welcome local honey into your family meals and holiday treats. Elevating the Holiday Feast: Savory Twists with Raw Honey People often think of honey strictly for dessert, but its real kitchen wizardry happens when it meets savory, salty holiday staples. The Ultimate Golden Turkey and Ham Glaze: Swap refined white sugars and corn syrup glazes for a blend of raw clover honey or deep, robust tulip poplar honey. Whisk a cup of honey with stone-ground coarse mustard, a splash of apple cider vinegar, cracked black pepper, and minced fresh rosemary. Brushed over a spiral-cut Christmas ham during the final thirty minutes of baking, it creates a glistening, caramelized crust with an irresistible sweet-tangy bite. For roast turkey, whisk clover honey into softened butter and rub it under the breast skin before roasting to lock in moisture and produce deep, golden skin. Caramelized Autumn Root Vegetables: Nothing brightens a Thanksgiving spread like root vegetables roasted until blistered and tender. Toss cubed butternut squash, sweet potatoes, and halved Brussels sprouts in olive oil, sea salt, and smoked paprika. In the last ten minutes of roasting, drizzle a generous ribbon of raw wildflower honey over the sheet pan and return it to high heat. The honey bubbles down into the roasted crevices, balancing the earthy greens with a smoky sweetness. Toss with toasted pecans and crispy bacon crumbles right before serving. Whipped Local Honey Butter for Warm Bread: A simple basket of homemade yeast rolls, buttermilk biscuits, or skillet cornbread becomes an unforgettable showstopper with homemade whipped honey butter. Beat high-fat unsalted butter at room temperature with a generous pour of raw clover honey and a pinch of flaky sea salt until it is pale, airy, and cloud-like. It melts into warm bread instantly, giving your family a taste of pure Southern comfort. Scratch-Made Orange & Honey Cranberry Relish: If your family is used to canned cranberry jelly, this simple swap will transform your Thanksgiving plate. Simmer fresh, tart cranberries with fresh orange juice, grated orange zest, and a cinnamon stick. Turn off the heat and fold in raw wildflower honey once the mixture cools slightly. Using honey instead of cupfuls of granulated sugar lets the natural fruitiness shine through without a cloying aftertaste. A Gathering-Ready Charcuterie Board The lull between arriving at the house and sitting down for the main meal is when everyone lingers around the kitchen island. A holiday grazing board anchored with local honey brings everyone together. Artisan Cheese Pairings: Drizzle a rich, slightly buttery honey—like sourwood or spring wildflower—directly over a wheel of warm baked brie, or serve it alongside sharp aged white cheddar and creamy goat cheese. The floral, nuanced notes of raw honey cut right through the rich, tangy fat of the cheeses. Spiced Honey-Glazed Holiday Pecans: Toss raw pecan halves in a skillet with melted butter, clover honey, cayenne pepper, and sea salt until fragrant and glossy. Spread them across parchment paper to cool, then scatter them across your cheese boards or pack them into mason jars as gifts for neighbors in Donelson and Hermitage. Festive Treats and Sweet Traditions When it’s time to light the tree and gather by the fire, honey brings a gentle, floral warmth to traditional holiday confections that sugar simply cannot duplicate. Southern Spiced Honey Pecan Pie: Give the classic Thanksgiving pecan pie a wholesome, deeply flavorful update by replacing dark corn syrup with raw tulip poplar or wildflower honey. The honey lends a rich, caramel-like complexity that complements the toasted pecans, brown butter, and vanilla, creating a custard filling that feels decadent without being overly ...
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    9 min
  • Guide to Our Local Honey Varietals

    Guide to Our Local Honey Varietals
    Jul 25 2026
    A Taste of Middle Tennessee: Your Guide to Our Local Honey Varietals Hey there! Susan Stewart here from Local Nashville Honey right here in Donelson, TN. If you’ve stopped by to grab a jar or chat with me about local pollen, you know how much I love sharing what our region has to offer. Now, I always like to be clear about one thing: I am not a beekeeper! I leave the veil, the smoker, and the bee-sting managing to our incredible master beekeeper, Robert Johnson. Robert works hard out in the apiaries tending to the hives and making sure our bees are healthy and thriving. My job is the easy part—getting Robert’s pure, raw honey into your kitchen and helping you find your favorite taste profile. One question folks ask me all the time in Donelson, Hermitage, and across Nashville is: “Susan, what kind of honey do we actually get here in Middle Tennessee?” Because our climate features a long growing season—from early spring tree blossoms to late fall wildflowers—Middle Tennessee produces a rich variety of honey distinct to our landscape. Here is a look at the major varietals you’ll find throughout the year. The Primary Honey Varietals of Middle Tennessee 1. Tulip Poplar Honey Season: Early Spring (May to early June)Flavor Profile: Rich, robust, slightly spicy, with notes of dark caramel or molassesColor: Dark reddish-amber The Tulip Poplar is Tennessee’s state tree, and when it blooms in May, it creates the biggest spring nectar flow in the region. While many people assume light honey is better, true honey lovers go crazy for Tulip Poplar. It is dark, mineral-rich, and packs a bold flavor that holds up wonderfully in baking, barbecue glazes, or drizzled over hot biscuits. 2. Clover Honey Season: Late Spring through SummerFlavor Profile: Mild, classic, soft sweet finish with subtle floral notesColor: Light golden to pale amber Clover is the classic Southern staple. Made primarily from white and crimson clover blossoms across Middle Tennessee pastures and lawns, it’s the light, easy-drinking honey most people grew up with. Because of its smooth sweetness, it’s perfect for everyday tea, morning oatmeal, or for folks who want a mild local honey without a heavy botanical punch. 3. Spring & Summer Wildflower Honey Season: May through JulyFlavor Profile: Complex, layered, medium-sweetness with fruity or floral undertonesColor: Bright golden-amber Wildflower is a polyfloral honey—meaning Robert’s bees visit a little bit of everything blooming across the local landscape. In Middle Tennessee, that includes wild blackberry, black locust, dandelions, henbit, and garden blooms. Every harvest tastes slightly different depending on what nature was serving up that month. This is usually the go-to choice for neighbors taking local raw honey for seasonal allergy support. 4. Dark / Fall Wildflower Honey (Goldenrod & Aster) Season: Late September through OctoberFlavor Profile: Deep, earthier sweetness, robust, with lingering warm caramel notesColor: Deep dark brown or amber As summer winds down, the nectar sources shift to goldenrod, late aster, and ragweed. The resulting honey is harvested late in the season. It’s noticeably darker and bolder than spring wildflower honey. If you like adding honey to dark roasts, hot toddies, or hearty cheese boards, this fall harvest is hard to beat. Regional Favorites Brought to Our Markets Sourwood Honey Source: Appalachian Foothills & Cumberland Plateau (East of Nashville)Flavor Profile: Buttery, smooth caramel with a hint of anise or spiceColor: Water-white to light golden amber While Sourwood trees thrive in the higher elevations just east of Middle Tennessee on the Cumberland Plateau, Sourwood honey is widely considered the “Champagne of Southern Honey” and is a beloved staple at Middle Tennessee markets. Because the bloom window is short (July), genuine raw Sourwood is a rare seasonal treat. Susan’s Quick Tip on Raw Honey: Real, raw local honey from Robert’s hives isn’t pasteurized or fine-filtered. That means over time, it will crystallize—especially varietals higher in natural glucose. Crystallization is just proof that your honey is 100% pure and unprocessed! If you prefer it liquid, gently warm the jar in a bowl of hot tap water. Whether you’re stopping by for a jar of mild Clover, or seasonal Wildflower, we love keeping Donelson and Nashville supplied with pure, raw sweetness straight from the local fields! The post Guide to Our Local Honey Varietals appeared first on Local Nashville Honey.
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    5 min
  • What is the differences between local raw honey and regular commerical honey?

    What is the differences between local raw honey and regular commerical honey?
    Aug 30 2026
    Well, hello there, neighbor! It’s Susan Stewart here from Local Nashville Honey, nestled right here in the heart of Donelson. If you’ve ever walked down the grocery store aisle, looked at that little plastic squeeze bear, and wondered, “Is this really any different from the raw jar Susan sells at the market or over at the Troll House Cottage?”—the answer is a resounding yes! While both look sweet and golden, the difference between pure local raw honey and mass-produced commercial honey comes down to how it’s handled, where it comes from, and what’s left inside the jar. 1. The Processing: Raw Goodness vs. High Heat When we harvest local raw honey, we keep it just as nature intended. Local Raw Honey:It is never pasteurized or subjected to high heat. That means all the natural live enzymes, antioxidants, propolis, and beneficial nutrients stay completely intact.Commercial Honey:Most large-scale brands heat honey to extreme temperatures to prevent crystallization and make it easier to pump quickly into thousands of bottles.Unfortunately, that high heat pasteurization kills off the delicate beneficial enzymes and natural nutrients. 2. The Filter: Preserving Pollen vs. Ultra-Filtration Pollen is where the true botanical fingerprint of honey lives. Local Raw Honey: We gently strain our honey solely to catch stray bits of honeycomb or beeswax. The micro-particles—especially local bee pollen—remain suspended in every spoonful.Commercial Honey: Big processors often run honey through “ultra-filtration” under intense pressure. This strips out 100% of the pollen.It makes the honey look crystal-clear on a supermarket shelf, but think of it like an overly filtered photograph—the true essence and soul of the honey are gone. 3. That Local Connection & Seasonal Resilience Here in Middle Tennessee, our bees forage the clover in our pastures, the wildflowers along the Stones River, and the blooming gardens right across Nashville, Donelson, and Hermitage. When you enjoy local raw honey, you’re taking in trace amounts of the exact pollen blooming in your backyard.Many folks swear by a daily spoonful to help build natural resilience against seasonal sneezes and sniffles during Tennessee allergy seasons.Commercial honey, by contrast, is often sourced from thousands of miles away—or blended from international shipments. Consuming clover or canola pollen from across the globe won’t do much for your local Nashville spring allergies! 4. Flavor and Crystallization Real Flavor: Local honey tastes like a specific time and place. A spring batch might taste floral and light from black locust and tulip poplar blossoms, while a fall batch is richer and darker from goldenrod and aster. Commercial honey is blended for uniform, one-note sweetness year-round.The “Sugar” Myth: If your jar of raw honey turns thick, cloudy, or solid over time, celebrate! Crystallization is the hallmark of raw, real honey—proof that it hasn’t been overheated or cut with syrups. The Quick Breakdown FeatureLocal Raw Honey (LocalNashvilleHoney.com)Commercial Grocery HoneyHeat TreatmentUnheated / Raw (enzymes intact)High-heat pasteurized (enzymes degraded)Pollen ContentRetains rich local pollen & propolisUltra-filtered (pollen removed)Origin100% traceable to local hives & floraBlended multi-source or importedAllergy BenefitsContains native flora pollenNoneFlavor ProfileComplex, floral, seasonal terroirStandardized, generic sweetness When you choose local raw honey, you aren’t just sweetening your morning biscuit or cup of tea; you’re supporting local beekeepers, caring for our neighborhood pollinators, and nourishing your body with nature’s purest liquid gold. Next time you’re out and about in Donelson, come say hi, taste the difference for yourself, and see what the bees have been brewing! The post What is the differences between local raw honey and regular commerical honey? appeared first on Local Nashville Honey.
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    4 min
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