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What's here: (Click for recipes) Honey
JOHNSON CREAMED HONEY is made exclusively by Carol Hagen. It is featured on cheese platters at Nashville restaurants: Flyte, Etch and F. Scott. Etch executive chef and restaurateur, Deb Paquette, featured Carol’s creamed honey in their 2014 Valentine pastries. Yum. Carol explains, “Last summer I noticed that no one was selling European creamed honey at the farmers markets. I started experimenting with methods and recipes. In October, 2013, I launched my Johnson Creamed Honey line at the Nashville Women's Breakfast Club. They liked it so much they invited me back to their Christmas Bazaar.”
ED JOHNSON HONEY FARM, Goodlettsville, TN
Ed Johnson’s grandfather purchased the family property in Goodlettsville, TN in the early 1800’s. He introduced Honey Bees to the family farm in the 1820s and “bees have been in these parts ever since.” The Johnson beekeepers never trucked their bees around America, instead Ed Johnson purchased apiaries in Tennessee, Georgia and Florida. This approach enabled the Johnson family to offer a wide variety of honey – Orange Blossom, Tupelo, Clover, Sourwood and a variety of floral wildflower honey. Johnson Honey is minimally filtered; the results are traces of pollen, propolis and bees wax within each jar of honey. This in turn, provides an excellent source of vitamins, trace minerals and amino acids.
My technique for creaming honey is unique and the result is an extraordinary flavor and buttery texture. Made with 100% Johnson clover honey, I reduce the temperature of the jarred honey to approximately 50 degrees for 10 days to 2 weeks. I offer four flavors: original creamed clover, orange essential oil, cinnamon and cardamom in 4oz and 8oz jars. 4 oz - $9 / 8 oz - $12
Carol Hagen offers local raw Johnson clover and wildflower honey in both plastic and glass.
Last modified: Sun Jan 29 2017
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