Snacking with a purpose, anyway...
We held a Honey Brunch. Everyone had to bring something made with honey, and we also had a honey tasting.
From left to right:
a) Honey from Kentucky, b) from our farm-late season honey from the honey super, c) from a farmette about 8 miles south of us, d) from a farm 8 miles to the northeast - locust honey from 4 years ago, and finally, e) a sample of last summer's honey, from the same farm, but a different hive.
When you have them all together like this, you can really notice the nuances - the honey from Kentucky was by far the mildest, the locust honey had very dark, spicy undertones, the honey from e) was so laden with floral tones it was almost like perfume...it was a really interesting time.
I hope we can make this a yearly event - but that will all depend on the bees! We took heavy losses and all of us are purchasing new bees this year just to maintain the equipment/investment we have.
Anybody have more honey recipes to recommend?