"Be Open. Stand in our truth. Trust what you know."
I have learned to trust my instincts more and more every day. I am open to the good and bad that may flow my way. It is the only way to be. I trust that whether good or bad I am protected. I pray and meditate for protection every single day. Honesty in every sense of the word is the right way. I will admit I have not always been honest in years gone by. I know I was wrong, and didn't properly admit it. I had to make amends to those people I harmed. Today, I can say I am honest to the best of my ability (which is not perfect).
Truthfulness will allow you to stand tall and proud.
Today I would suggest doing something magical and mystical. It would be to taste as many different types of honey as you can. This can be a rewarding hobby. For Rick and I it is a hobby within a hobby. Our beekeeping affords us the luxury, privilege and honor of tasting our own honey from our hives as well as from other hobbyists and then the creme de le creme honey from around the world.
There are many books on beekeeping and honey. Many sit on our shelves next to the bed. I love Backyard Beekeeping and The Classroom. There are other books which have helped us deal with problems in beekeeping and honey production. For example, never underestimate the "Dummies" series. Beekeeping for Dummies and ABC and XYZ of Beekeeping have been excellent resources for us.
Our honey crystallizes which we do not see or haven't noticed on the shelves of commercial honey sold in stores. We have had it appear orange, and sometimes the delicious creme. I have never seen crystallized honey on the shelves of Whole Foods, Trader Joe's and other gourmet stores. The supermarket honey is always liquid, without a hint of crystallization. You should be also be aware that corn syrup is added to the commercial honey. It might not be a lot but for me, 10% is too much. This is done to keep the honey liquid. Corn syrup? It is destroying our food industry in the United States. Why start affecting the delicate lives of the bees. Some beekeepers tell me the corn syrup is added for the color so it can be sold for a higher price. Without the corn syrup I am told that honey is cheap.
There are many books on beekeeping and honey. Many sit on our shelves next to the bed. I love Backyard Beekeeping and The Classroom. There are other books which have helped us deal with problems in beekeeping and honey production. For example, never underestimate the "Dummies" series. Beekeeping for Dummies and ABC and XYZ of Beekeeping have been excellent resources for us.
Our honey crystallizes which we do not see or haven't noticed on the shelves of commercial honey sold in stores. We have had it appear orange, and sometimes the delicious creme. I have never seen crystallized honey on the shelves of Whole Foods, Trader Joe's and other gourmet stores. The supermarket honey is always liquid, without a hint of crystallization. You should be also be aware that corn syrup is added to the commercial honey. It might not be a lot but for me, 10% is too much. This is done to keep the honey liquid. Corn syrup? It is destroying our food industry in the United States. Why start affecting the delicate lives of the bees. Some beekeepers tell me the corn syrup is added for the color so it can be sold for a higher price. Without the corn syrup I am told that honey is cheap.
Honey bees make honey from plant nectar. They evaporate much of the moisture and add enzymes that change the composition of the nectar to give honey its unique taste. When the moisture content of the honey is at about 17%, the bees store it in cells of the comb. They then seal the cells with a white beeswax capping. When we opened our hives during the summer, it was breathtaking. There is no other way to describe the work of honeybees!
When bees have access to large areas of one kind of flower such as clover, basswood, goldenrod, or buckwheat, they produce honey with a flavor and color typical of that particular plant. Bees blend honey naturally by combining the nectar from many different flowers in areas where no one flower predominates. Honeys also are blended during packing to create a specific taste.
Honey Categories:
Comb Honey (honeycomb)
Direct from the hive honey-filled beeswax comb as stored naturally by the bees.
Liquid Honey (extracted): Prepared by cutting off the wax cappings and whirling the comb in a honey extractor, where centrifugal force moves the honey out of the cells.
Creamed Honey (granulated): Made by blending one part finely granulated honey with nine parts liquid honey. The mixture is stored at about 57 degrees until it becomes firm.
Chunk Honey: Comb honey in a jar with liquid honey poured around it.
HONEY COLOR AND FLAVOR
The color and flavor of honeys differ depending on the nectar source (the blossoms) visited by the honeybees. In fact, there are more than 300 unique types of honey available in the United States, each originating from a different floral source. Honey color ranges from nearly colorless to dark brown, and its flavor varies from delectably mild to distinctively bold, depending on where the honey bees buzzed. As a general rule, light-colored honey is milder in taste and dark-colored honey is stronger.
Honey is produced in every state, but depending on floral source location, certain types of honey are produced only in a few regions. Honey is also produced in most countries of the world. Following is a look at some of the most common U.S. honey floral varieties. To learn more about available types of honey in your area, contact a local beekeeper, beekeeping association or honey packer. In the Northeast this year, many keepers were selling honey late int he season. We give ours away. The demand for local honey remains excellent. Rick and I hope our 'girls' have enough honey stores. We made sure they did, but we have no idea what the winter holds.
ALFALFA
Alfalfa honey, produced extensively throughout Canada and the United States from the purple blossoms, is light in color with a pleasingly mild flavor and aroma.
BLUEBERRY
Taken from the tiny white flowers of the blueberry bush, the nectar makes a honey which is typically light amber in color and with a full, well-rounded flavor. Blueberry honey is produced in New England and in Michigan.
BUCKWHEAT
Buckwheat honey is dark and full-bodied. It is produced in Minnesota, New York, Ohio, Pennsylvania and Wisconsin as well as in eastern Canada. Buckwheat honey has been found to contain more antioxidant compounds than some lighter honeys.
CLOVER
Clover honey has a pleasing, mild taste. Clovers contribute more to honey production in the United States than any other group of plants. Red clover, Alsike clover and the white and yellow sweet clovers are most important for honey production. Depending on the location and type of source clover, clover honey varies in color from water white to light amber to amber.
MANUKA
Manuka honey, primarily produced in New Zealand, is used as a natural product both internally and topically on the skin. The bees gather nectar from the flowers of the Manuka bush, which is indigenous only to New Zealand. The honey making process is enriched by the pollution free environment of New Zealand.
ORANGE BLOSSOM
Orange blossom honey, often a combination of citrus sources, is usually light in color and mild in flavor with a fresh scent and light citrus taste. Orange blossom honey is produced in Florida, Southern California and parts of Texas.
SAGE
Sage honey, primarily produced in California, is light in color, heavy bodied and has a mild but delightful flavor. It is extremely slow to granulate, making it a favorite among honey packers for blending with other honeys to slow down granulation.
TUPELO
Tupelo honey is a premium honey produced in northwest Florida. It is heavy bodied and is usually light golden amber with a greenish cast and has a mild, distinctive taste. Because of the high fructose content in Tupelo honey, it granulates very slowly. Read the Beekeeper's Lament which is about a local Floridian and his Tupelo honey.
WILDFLOWER
Wildflower honey is often used to describe honey from miscellaneous and undefined flower sources.
Honey is produced in every state, but depending on floral source location, certain types of honey are produced only in a few regions. Honey is also produced in most countries of the world. Following is a look at some of the most common U.S. honey floral varieties. To learn more about available types of honey in your area, contact a local beekeeper, beekeeping association or honey packer. In the Northeast this year, many keepers were selling honey late int he season. We give ours away. The demand for local honey remains excellent. Rick and I hope our 'girls' have enough honey stores. We made sure they did, but we have no idea what the winter holds.
ALFALFA
Alfalfa honey, produced extensively throughout Canada and the United States from the purple blossoms, is light in color with a pleasingly mild flavor and aroma.
BLUEBERRY
Taken from the tiny white flowers of the blueberry bush, the nectar makes a honey which is typically light amber in color and with a full, well-rounded flavor. Blueberry honey is produced in New England and in Michigan.
BUCKWHEAT
Buckwheat honey is dark and full-bodied. It is produced in Minnesota, New York, Ohio, Pennsylvania and Wisconsin as well as in eastern Canada. Buckwheat honey has been found to contain more antioxidant compounds than some lighter honeys.
CLOVER
Clover honey has a pleasing, mild taste. Clovers contribute more to honey production in the United States than any other group of plants. Red clover, Alsike clover and the white and yellow sweet clovers are most important for honey production. Depending on the location and type of source clover, clover honey varies in color from water white to light amber to amber.
MANUKA
Manuka honey, primarily produced in New Zealand, is used as a natural product both internally and topically on the skin. The bees gather nectar from the flowers of the Manuka bush, which is indigenous only to New Zealand. The honey making process is enriched by the pollution free environment of New Zealand.
ORANGE BLOSSOM
Orange blossom honey, often a combination of citrus sources, is usually light in color and mild in flavor with a fresh scent and light citrus taste. Orange blossom honey is produced in Florida, Southern California and parts of Texas.
SAGE
Sage honey, primarily produced in California, is light in color, heavy bodied and has a mild but delightful flavor. It is extremely slow to granulate, making it a favorite among honey packers for blending with other honeys to slow down granulation.
TUPELO
Tupelo honey is a premium honey produced in northwest Florida. It is heavy bodied and is usually light golden amber with a greenish cast and has a mild, distinctive taste. Because of the high fructose content in Tupelo honey, it granulates very slowly. Read the Beekeeper's Lament which is about a local Floridian and his Tupelo honey.
WILDFLOWER
Wildflower honey is often used to describe honey from miscellaneous and undefined flower sources.
So, make it a ritual; to taste at least one different honey per month. I think we need The Honey of the Month Club.
Until tomorrow...
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