I’ve just returned from a long weekend in Burlington, VT, visiting my sister and her family. My older nephew turned 11, my younger nephew taught me how to throw and catch a lacrosse ball, and it took me two days to get home (thanks, US Airways!).
One of the highlights of the weekends was tasting Chuck’s honey. Chuck is my sister’s neighbor. He’s had hives for a few years now, and has gotten very good at the art of honey making. For the last two years, he’s won the blue ribbon at the Champlain Valley Fair for this honey. It has a really light but deliciously rich flavor.
Another of their neighbors makes honey as well, and while his hives aren’t far from Chuck’s, the flavor of his final product isn’t quite as good. Like wine, honey is affected by terroir and the distance of a few hundred yards (and therefore different flowers to feed the bees) can make a huge difference.
I’m thrilled to have a huge supply. It will flavor my tea and maybe some pastries for several months, and it cost me about half what I’d pay for a similar quantity in New York ($20 for a half gallon).
