Marshall's Farm Natural Honey

About

We, at Marshall's Farm, take a hand-crafted approach to traditional honey production. Our Beekeeper, Spencer Marshall, harvests small quantities of superior quality gourmet honey in the very special microclimates of the San Francisco Bay Area. Spencer searches out locations that support only a few hives but produce exceptional tasting kinds of honey. The diverse and constantly changing seasonal blooms of the Bay Area (Eucalyptus, Star Thistle, Wildflower, Blackberry, and others) produce floral nectars and pollens that differ greatly in taste, texture, and color. Spencer harvests after each bloom, isolates the honey harvested from each apiary, and thus creates the special flavor nuances and wonderful color variations in Marshall's Farm delectably delicious honey.

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Honey

Farming Practices

Our 100% pure natural honey will last forever and needs no refrigeration. If left in a cool place it may crystallize. If you prefer liquid honey, immerse the jar in a pot of water 3/4 of the way to the top with the lid off until the honey re-liquefies, using low heat, then let it cool. If you look closely you can see natural pollen particles floating in the honey - some pollen remains as our honey is only lightly filtered. Honey is a healing, healthful, fat-free food with minerals, and vitamins. We use our honey every day, in tea, on toast, in baking, in dressings, marinades and sauces and on salads, fruits, veggies and meats. We hope you will, too.

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