Sweet-tasting, golden and loaded with possibilities, locally made honey is abundant in the Valley.

And whether you use it as a sugar substitute or a quick energy boost, there is no shortage of flavors and types to try.

In the Valley, the region's honey is made from many different flowering plants and trees, including citrus, wildflowers, pomegranates and alfalfa.

"Citrus blossom honey is very aromatic and can smell just like trees that are blooming,"said Bob Nyberg, of Bee Bob's Honey, who sells at Fresno's Vineyard Farmers Market at Blackstone and Shaw avenues on Wednesdays and Saturdays.

While most local honey looks a little cloudier than store-bought honey, it's because it's raw and not finely filtered. Honey makers selling to major retailers generally pasteurize and filter their honey to prolong shelf-life, prevent granulation and to give it a clear appearance.

Charlie Cornett, of Cornett Farms, said his customers prefer unprocessed honey because they don't want to remove any beneficial enzymes and pollen.

Some honey lovers eat local honey because they think it helps protect against seasonal allergies, although a 2002 study by the University of Connecticut Health Center showed no such effect.

Others like the fact it comes straight from nature.

"There are a lot of people that are very health-conscious now, and they want things as natural as possible," said Cornett, who sells at Kaiser Permanente Fresno's farmers market on Wednesday.

Honey contains antioxidants, is a natural cough suppressant and an energy booster. The American Academy of Pediatrics, however, recommends against giving honey to children younger than 12 months old because it can contain bacteria that causes infant botulism.

John Ballis, of Busy Bees Honey Farm, uses honey for everything from toast to barbecue sauce. He slathers barbecue sauce and honey on salmon or steaks during the final few minutes of grilling.

"It gives it a nice sweet flavor and a little bit of a glaze on the outside of the meat," said Ballis.

Generally speaking, the lighter the color of honey, the milder the taste. Darker honey tends to have a more robust flavor.

On the National Honey Board's website -- honey.com -- the experts say you can substitute honey for up to half of the sugar called for in a baking recipe. If you do that, reduce the oven temperature by 25°F to prevent over-browning; reduce any liquid called for by 1/4 cup for each cup of honey used and add 1/2 teaspoon baking soda for each cup of honey used.

Because of its high fructose content, honey has higher sweetening power than sugar, meaning you can use less honey than sugar to achieve the desired sweetness.

To buy local honey, try the Sumner Peck fruit stands at 14439 N. Friant Road and 14860 Highway 41, Madera. They carry several different types. Other stores carrying local honey include: Kristina's Natural Ranch Market, 761 East Barstow Ave., Fresno; Bella Frutta, 1959 N. Willow Ave., Clovis; P• DE• Q, 1940 Echo Ave., Fresno; Hye Market, 2012 W. Bullard Ave., Fresno and Star International Deli & Market, 7975 N. Cedar Ave., Fresno.

Brined and grilled country-style pork ribs

Makes 3 servings

For the brine:

2 cups water

1/2 cup packed brown sugar

1/4 cup kosher salt

1 tablespoon whole peppercorns

1 teaspoon garlic powder

4 cups ice

1 1/4 pounds country-style pork ribs

For the barbecue sauce:

6-ounce can tomato paste

1/4 cup packed brown sugar

Juice of 1/2 lemon

1/2 teaspoon kosher salt