Our honey is not certified organic, but the hives are managed to organic standards. We have decided not to apply for organic status because we cannot control where the bees fly.
Many commercial honeys are highly processed, which removes all the living enzymes, pollen, and good stuff that makes honey healthy. There is no standard in the US for honey, and many inexpensive brands may contain up to 49% high fructose corn syrup. Our honey is 100% pure nectar from nature.
Crystallization is natural and an indication of pure raw honey. The pollen and minerals act as a nucleation site for the sugars, like seeding a jar of sugar water when making hard candy. Commercial honey is filtered and heat-processed for a longer shelf-life. Still, it destroys the pollen, enzymes, and other components that cause crystals to form and eliminates many of honey’s natural health benefits.
The best is to use a double boiler and gently heat the honey in a 100 – 105 F water bath. A one-pound bottle may take several hours, but it will stay liquid for several weeks once melted. Alternatively, enjoy the unique texture of crystallized honey. Never microwave honey; it will overheat and destroy the quality.
The color of honey is determined mainly by the nectar source. Still, raw unprocessed honey will also darken over time due to active enzymes and light. A general rule of thumb is that the lighter the color, the softer the flavor. Darker honey is higher in mineral content and antioxidants.
Wildflower has become the generic term beekeepers use when the nectar source is unknown. The honey may be blended to a specific color and flavor profile, depending on the bottler. Still good honey but about as exciting as box wine.
Curing is the process of removing water. Nectar is about 85% moisture, but honey is 15 – 18 when cured and capped by the bees. Honey flavors intensify, as does how the mouth feels when honey is 15% moisture. It is an all-around better product. Because we harvest before one flow ends and the next starts, not all the honey is cured and capped by the bees. We place the honeycombs in a humidity-and temperature-controlled room for a couple of days to finish drying it to the desired moisture.
Two reasons. It helps the bees orient to their hive and prevents them from entering a neighbor. Bees don’t like strangers stopping in for a visit. For beekeepers, it allows us to track the history of the bees in that box which helps segregate different nectar flows. Fun fact, bees can’t see red.
Absolutely! You can watch from field to bottle or anything in between. I do not have a regular schedule (bees set mine) but will gladly work with you if you want to help harvest, extract, and bottle your honey. Use the contact page or send a text to my cell phone. Please include your name in the text. If you have or don’t know about bee allergies, going to the hive will not be possible. Stings are part of beekeeping, even with protective clothing.
Yes, but delivery is limited to Lincoln, Omaha, Blair, Columbus, Fremont, and nearby for business or home delivery. Payment is required through the order page. Delivery starts after 4 PM and will be left on your porch if not at home. There is a $5 delivery fee regardless of what you order, so it is best to combine honey with eggs, produce, etc.
- Columbus and Schuyler delivery is the first and third Monday of each month (excluding holidays.)
- Omaha delivery is the second and fourth Monday of each month (excluding holidays.)
- Lincoln delivery is the first and third Thursday of each month (excluding holidays.)
- Fremont and Blair delivery is the second and fourth Thursday of each month (excluding holidays.)
Please understand that the bees come first, and delivery days may need to be adjusted depending on the beekeeper's schedule.
Yes, via UPS, anywhere in the US, but dates are limited and we only ship our honey, not our other farm products. Shipping dates are the second and fourth Thursday of each month. The honey is almost certain to arrive crystallized when shipped between October and March.
Thank you for a fabulous 2022 Asparagus season! The field is now at rest untill 2023.