Beehives at the Fairmont Hotel? Yes, even a well-heeled honeybee needs a hive to produce honey. The newest location for Marshall’s Farm beehives is on a sunken rooftop at the Fairmont Hotel in San Francisco, perhaps one of the more interesting locations to view bees doing their thing.
Spencer and Helene Marshall have been producing high-quality honey in the Bay Area since 1993. First located in Marin county, they moved their operations to a 41⁄2 acre site in American Canyon 11 years ago.
You can find Marshall’s Farm honey at the Saturday Napa Farmers Market,
They are a great team, with Spencer running the field operations and honey production and Helene in charge of the business side, website design, package design and public relations.
Throughout Northern California, Marshall’s Farm beehives can be found in 80 locations, with up to 600 hives during the busy season. Many of the hives are in permanent locations, producing small amounts of honey that must be harvested several times a year, while other hives require movement to different locations to obtain varietal honeys such as sage and orange blossom.
Each Marshall’s Farm honey is produced start to finish by hand, in small batches. It is important to keep each honey separate by region, not just to preserve the distinct flavors, but also to maintain its value as a homeopathic remedy. Many people find allergy relief if they eat a tablespoon or two of local honey each day, and with Marshall’s Farm honey it is possible to pick the honey produced from pollen close to your home.
Marshall’s Farm honey is raw, unfiltered, uncooked and undergoes no processing. Often you can see the pollen particles floating in honey. Marshall’s has hives in Napa County that are registered organic.
When the farmers market is closed, you can visit their store at 159 Lombard Road in American Canyon for honey tasting or a tour of the facility.
The Napa Farmers Market is every Tuesday and Saturday from 7:30 a.m. to noon through October in the Oxbow Public Market parking lot.
Mrs. Marshall’s Honey-Oatmeal-Raisin-Coconut-Chocolate Chip Cookies
Honey cookies will remain moist and chewy.
Makes about 4 dozen cookies
1⁄2 pound (2 sticks) butter, softened
1 cup Marshall’s Farm Bay Area Blend Wildflower Honey (You may substitute the honey variety but the taste will change.)
1⁄2 cup granulated sugar
2 large eggs
1 tsp. vanilla
1 cup coconut flour (We use Bob’s Red Mill Coconut Flour)
1⁄2 cup all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1⁄2 tsp. salt
21⁄2 cups old-fashioned uncooked oats
11⁄2 cups shredded coconut
1 cup raisins
1 cup chocolate chips
Heat oven to 350 degrees. Beat together butter, sugar, honey, eggs, vanilla, baking soda, cinnamon and salt until creamy. This can be done by hand. Add flours and stir until blended. Add oats, shredded coconut, raisins and chocolate chips and blend. Drop by rounded tablespoons onto greased or ungreased cookie sheet. Place cookie sheet on oven rack placed in the top slot of the oven. Bake for 15 minutes or until golden brown. Cool.
Rose Loveall is vice-president of the Napa Farmers Market board.
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