Now that the bees are here, thoughts turn to honey–even though it’s unlikely that I’ll be able to harvest from the hive started from the package of bees that I got on 14 April 2017–the bees must have a winter supply so that has priority over satisfying my desire for honey.
I found an interesting series of articles from Kitchn on honey and its use in cooking or just eating:
- 7 Tips to Help You Get Honey’s Sweet Spot in the Kitchen
- 4 Rules for Successfully Swapping Honey for Sugar in Any Baked Goods
- Shopping for Honey: What to Know About Honey Color, Varietals, and Finding a Honey You Really Love
- 5 Ways Honeycomb Upgrades Everything from Breakfast to Dessert
There are additional links within these articles to recipes using honey, and to a series on migratory beekeeping and production of varietal honey.
Varietals are so much fun. Even the seasonal variations on wildflower honey are special. Raw honey is much like wine–its goût de terroir–a reflection of the total environment where the bees forage.
A son gôut!