Food
New England Honey | Homegrown
New England honey ranges from light in color and softly fragrant to dark, rich, and intense. Maple syrup isn’t New England’s only deliciously sticky homegrown product — this region is one of the country’s leading producers of honey, too. Local New England honey is worth buying for more than its heavenly taste. Supporting small-scale beekeepers […]
Photo Credit : Robbins, Heath
New England honey ranges from light in color and softly fragrant to dark, rich, and intense.
Maple syrup isn’t New England’s only deliciously sticky homegrown product — this region is one of the country’s leading producers of honey, too. Local New England honey is worth buying for more than its heavenly taste.
Supporting small-scale beekeepers — who tend to be careful with their breeding practices and who limit pesticide use — may also help to protect the bee population from colony collapse.
New England honey ranges from light in color and softly fragrant to dark, rich, and intense. Bees manufacture honey from the nectar of flowers, so in each drop you can taste the essence of local flora. Spring honey — perfect for pairing with an aromatic herb to make a lightly fragrant syrup — derives from the delicate blossoms of fruit trees, clover, and young flowers, while robust summer honey comes from berry plant blossoms and roses. The darkest honey of the year is made in the fall, when bees find nectar in blooms such as goldenrod and aster.
Try New England honey in tea with a splash of milk, on toast with fresh butter and a light sprinkling of sea salt, in savory-sweet salad dressings, and in sophisticated cookies and cakes. Or simply enjoy a fabulous spoonful straight from the jar.
Maple syrup isn’t New England’s only deliciously sticky homegrown product — this region is one of the country’s leading producers of honey, too. Local New England honey is worth buying for more than its heavenly taste.
Supporting small-scale beekeepers — who tend to be careful with their breeding practices and who limit pesticide use — may also help to protect the bee population from colony collapse.
New England honey ranges from light in color and softly fragrant to dark, rich, and intense. Bees manufacture honey from the nectar of flowers, so in each drop you can taste the essence of local flora. Spring honey — perfect for pairing with an aromatic herb to make a lightly fragrant syrup — derives from the delicate blossoms of fruit trees, clover, and young flowers, while robust summer honey comes from berry plant blossoms and roses. The darkest honey of the year is made in the fall, when bees find nectar in blooms such as goldenrod and aster.
Try New England honey in tea with a splash of milk, on toast with fresh butter and a light sprinkling of sea salt, in savory-sweet salad dressings, and in sophisticated cookies and cakes. Or simply enjoy a fabulous spoonful straight from the jar.
