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Raw Natural Pure Sourwood Honey & Wildflower Honey
From the Pisgah Forest in Brevard, and Lake Toxaway, North Carolina |
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RAW HONEY - When we say that our honey is raw, we mean that it is unprocessed and just like the bees made it. It is unpasteurized, unheated.
PURE HONEY - We do not add anything to our honey or take anything out of it. We do let our honey drain through a very course strainer that separates it from any unwanted debris. We never use chemicals or antibiotics to maintain our hives. Yes, because of this we risk some hive loss each year, but in the long run, we benefit from breeding from the strongest hives as well as keeping our honey "pure".
NATURAL HONEY- Because our honey is unprocessed it still contains all of its nature properties like taste, smell, and enzyme actions as well as the healthy benefits of vitamins, minerals and antioxidants. |
| SOURCES OF THE HONEY WE HARVEST: |
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Spring wildflowers, herbs, trees, gardens |
July Sourwood Tree |
WILDFLOWER HONEY:
In the spring our bees are foraging on a myriad of available blooms. The honey we harvest in early spring will have a slightly different distinct flavor, aroma, and color than that harvested in late spring. We call it all "Wildflower Honey".
Attention Allergy Sufferers:
Raw, unfiltered honey contains a variety of the same pollen spores that give allergy sufferers so much trouble in the spring. Minimal exposure to the anti-allergens in honey helps your immune system develop defenses |
SOURWOOD HONEY:
Despite its name, the Sourwood tree, found in the Appalachian Mountains, has a mild sweet, spicy, anise aroma and flavor and a wonderful minty lingering aftertaste. The color is a very light amber. We remove all of the earlier honey from the hives before the sourwood blooms and use all new supers in order to ensure a purer crop of this premium honey. |
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STORING RAW HONEY:
Honey does not spoil, however it has a natural tendency to darken and crystallize over time. Store at at room temperature and out of sunlight. Do not refrigerate. All raw honey granulates, some types faster than others. To re-liquefy, place the container in hot (not boiling) water. |
COOKING WITH HONEY:
Due to its high fructose content, honey has a higher sweetening power than sugar, so you can use less honey than sugar to achieve the desired sweetness.
It is great for glazing roasted and baked foods to promote surface browning. Find great recipes at The National Honey Board.
- When baking with honey, reduce any liquid called for by 1/4 cup for each cup of honey used.
- Add 1/2 teaspoon baking soda for each cup of honey used to neutralize honey's acidity and help the food rise.
- Reduce oven temperature by 25°F to prevent over-browning.
- Give longer time for beating and more vigorous beating compared to sugar recipes.
- When using honey in jams, jellies, or candies, increase the cooking temperature just a bit to allow the extra liquid to evaporate.
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WARNING:
Infants up to one year of age should not be fed raw honey, as their immune systems are not yet developed enough to fend off normally benign strains of C. botulinum spores. |
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