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14 Oct Fewster’s Farm Honey
October 2024

Posted at 15:56h in Newsletters by

Fewster’s Farm Honey | October 2024 Newsletter

FREE SHIPPING ON ALL DOMESTIC ORDERS OVER $100
Fewster’s Farm Honey – October 2024 News

Welcome to the October issue of our Newsletter!

From the Bee Keeper…

As spring blossoms in Western Australia, beekeepers spring into action! Our time is spent carefully inspecting and managing our bee colonies, ensuring that the hives are thriving and ready for the busy nectar gathering months ahead. Beekeepers play a vital role in supporting our essential pollinators and we look forward to collecting the delicious honey that captures the essence of our stunning West Australian landscape!

Many people believe that eating local honey can lessen or even cure seasonal allergies.The thinking behind using local honey as a defense against allergy symptoms stems from the idea of ingesting the pollens that bring discomfort to build up an immunity against them.
For people with seasonal nasal allergies, spring can mean an outside world that is full of discomforts. Part of what makes pollen allergies so annoying is that there’s no quick, permanent fix. There are plenty of social media accounts that promote eating local honey will ease allergies,
however scientific research in this area is very scant.
One thing that is for sure, most allergy sufferers will try various ways to keep their allergies in check. One spoonful of local honey every morning is the recommended dose. In addition to the potential easing of hayfever symptoms, there are many other health benefits from eating a spoonful of honey everyday including it’s antimicrobial and antibacterial qualities providing a great boost for the immune system.

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Jarrah Honey TA45+

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Jarrah Honey TA30+

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Jarrah Honey TA20+

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Newsletter Special Offer
***
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Simply CLICK HERE to email your order request to us.
INGREDIENTS
6 bone-in chicken thighs
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 medium lemons
1/3 cup olive oil
1/3 cup honey
3 tablespoons Dijon mustard
4 garlic cloves, minced
1 teaspoon paprika
1/2 cup water
1/2 pound fresh green beans, trimmed
1 yellow capsicum cut into rings
1/4 cup pomegranate seeds, optional

METHOD

STEP 1
Preheat oven to 220°C. Place chicken in a large greased baking tray. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Thinly slice 1 lemon; place over chicken. Cut remaining lemon crosswise in half; squeeze juice into a small bowl. Whisk in oil, honey, mustard, garlic and paprika.
Pour half the sauce over chicken; reserve remaining sauce for the beans. Pour water into the tray and bake 25 mins.

STEP 2
Meanwhile, combine beans, capsicum and the remaining sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. After the chicken has been cooking for 25 minutes, arrange vegetables around the chicken in the baking tray. Bake until a the chicken is golden, the juices run clear and beans are tender. Sprinkle with pomegranate seeds if using.

Enjoy!
We’d love to hear from you with your favourite honey recipes!

Click here to send us your recipe and we will feature it in our newsletter

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