Honey filled in Glass

Early Spring Honey: Little to No Honey Flavor. Our first honey of the year. Light in color and flavor. It taste sweeter than other seasons because there is little honey flavor present. Mostly from Black Locust and Honeysuckle and early spring flowers. Great for putting in drinks or exchanging for sugar where you don’t want to change the flavor, just make it sweeter. Very poplar with those that do not like the taste of honey (seriously). 

Late Spring Honey: Some Honey Flavor, Floral Base.  This is our most produced honey. It is an extra light amber color and has a little honey flavor to it. This honey is sweet with a mild flavor without being overpowering. Mostly from Tulip Poplar and late spring flowers. Excellent for a touch of sweet on a biscuit, mixing into oatmeal, adding to drinks or just eating on a spoon. Definitely our best selling and most poplar with peoples taste buds.

Summer Honey: Honey Flavor! This honey is more like what people are used to from the stores. Light amber colored and a “standard” honey flavor. Produced from mostly @2000 different wildflowers including Black Eye Susan, Milkweed, Butterfly Weed and a little Clover. 

Goldenrod/ Fall Honey: Bold Honey Flavor. This is one of the hardest to produce. It’s the last honey of the year, so the bees keep most of what they produce. An amber color, it has a rich honey flavor with a bold finish. Made from Goldenrod, Asters, Fall Wildflowers and some pollen from Ragweed (aka sneeze weed). Great for marinades, glazes, marinades or those that like a stronger flavor honey. 

Buckwheat Honey: Strong Flavor very similar to Molasses or Sorghum. A very dark almost black honey, produced from Buckwheat flowers, which is planted as a cover crop. This has the highest antioxidants and is great for marinades, glazes, a molasses replacement or just a spoon full for those that like a strong honey. 

Our honey is pure, natural, lightly strained, and raw. It has never been heated above 100°F so it is unpasteurized and the natural enzymes are intact. Light straining removes wax and hive debris while leaving behind the pollen spores so you get all the benefits of seasonal local honey.

All honey crystalizes. If your bottle crystalizes, do not microwave it! It is not spoiled or rotten, you can save it. Simply heat water either in the microwave or oven, remove it from heat, place the bottle in the warm water and allow it time to decrystalize. If you heat it in the microwave or in boiling water, you can destroy the natural enzymes of the honey, making it an inert sweetener. If over heated, it will not affect the flavor but you do lose some of the health benefit