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HONEY

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1.  What type of honey is best?  The flavor of honey is determined by the floral source.  Honeys vary by sugar type, acidity, and micronutrients.  Asking which is better is like asking which cheese is best.  It depends on your personal tastes and what you might use it for.  In fact, I highly recommend that you find honey from various sources (like, orange blossom, avocado, eucalyptus, tupelo, and buckwheat honey) and have a honey tasting party.  Each is distinctly different and your guests won't agree on which is better.

2.  What types of honey do you sell?  In the spring, I get honey off the black locust trees (also called acacia honey) which is a very light and mild honey.  In the summer, I get wildflower honey which is a mixture of whatever nectar sources are in the area.  Typically, the major source is clover, but also contains blackberry and other flowers.  Occasionally, I get buckwheat honey which is a very strong tasting honey.

3.  Does your honey always taste the same?  NO!  The beauty of local honey is that it is unique to the area from which it was made.  The flavors will vary slightly from apiary to apiary and even more so from year to year.  My summer honey is typically a golden color derived mainly from clover with some locations being slightly darker than others.  In 2021, however, most of my honey was extremely dark (almost molasses dark), and many local beekeepers had the same experience.  If you are looking for a certain flavor, when you find what you really like, buy a lot.

4.  Is your honey raw?  Yes.  I extract my honey as simply as I can to keep it in its natural state.  I do not heat nor filter my honey during the extraction process.  I do pass it through a kitchen strainer to remove wax but the strainer is large enough for pollen to pass through.

5.  Is crystalized honey bad?  No.  Honey is basically a supersaturated sugar solution.  So, over time, the sugar will fall out of solution.  If this happens, gently heat the honey until it goes back into solution.  You don't want to heat it to more than 110 degrees otherwise you will lose some of the volatiles that make up the flavor.  

6.  What is creamed honey?  Creamed honey is crystalized honey, but done in such a way that the crystals are too small for your tongue to detect.  Therefore, it has a butter-like texture.  Though some people add flavorings to creamed honey (cinnamon), creamed honey is pure honey.