From farm to table, and all the stops along the way.
The latest Slow Food USA e-newsletter features the Volcano Island Honey Company, a honey farmer on Hawaii’s Big Island. Richard Spiegel and his wife have captured the nectar of the Kiawe flower in their Rare Organic White Honey, and they are active members of the local community.
It’s surprising to discover how distinctive honey can be. Different flowers and different regions produce strikingly different flavors. Anyone have experience with Volcano Island Honey?
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My favorite honeys are as follows: heather honey from Scotland (that has a flavor is so rich and textured, you only need the slighest bit of it in a dish to really tip it over the edge into the realm of impossibly good), lavender honey from Provence, and Eucalyptus honey from northern California. The latter is rich, dark and with a wonderful tang that makes the best fried apples in the world.
No–I haven’t tried Hawaiian honey yet. But I suspect that I rather ought to.
Sweeeet! (pun intended) I think that I must try a bit. It’s not as expensive as I first guessed.
You all may already know this, but I was intrigued to learn a few years back that supposedly the absolute only food in the world that will never, ever go bad is honey. : )
Honey is definitely underappreciated. It’s amazing how much work it takes for bees to make just a small amount.
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I believe that Honey is the most underappreciated of foods. We’ve been so hypnotized by clover honey that when a person tries a new varietal, it blows them away.
I’m particularly fond of Avocado Blossom honey myself.