A Word from the Beekeeper about Quality Honey:
All the honey we sell is raw honey. Unfortunately, there is no uniform standard for raw honey in the United States so there is a lot of cooked honey out there being sold as “raw”that has been heated to 130, 140, and even 160 degrees. You could get third degree burns from something that hot. Imagine what it does to the delicate floral enzymes present in the honey!
Among honest beekeepers the highest ambient temperature in summer is generally regarded as the maximum temperature permissible to still qualify as “raw”. We maintain our honey at the minimum possible temperature at all stages of extracting and bottling but at all times below 110 degrees F. In the summer, when the honey is being extracted, no heat whatsoever is applied to the honey — it is simply extracted, strained, and bottled for you. In cold weather, some warming must be performed as the honey becomes rock-solid in the drum. We use a special immersion heater from Italy which moves through the honey as it is warmed thereby not overheating any one area in the drum.
We believe in truth-in-labeling. Know your ingredients! Know your farmer! Eat Healthy! Peace and Enjoy!!
While we are on the subject of pure food, did you know you can watch The Future of Food on HULU.com? Check it out!
FREQUENTLY ASKED HONEY QUESTIONS
Q. How do you know what kind of honey the bees are making?
A. Each area and time of year brings different blooms. With experience and knowledge of local conditions, it is possible to set bees in a certain location during the bloom time of certain plants, for example, wild blackberries or clover. When this bloom is finished, the bees are promptly moved to other locations and the honey removed. Using this method it is possible to say that a certain honey is at least 80%, and may be up to 100%, of the named variety. Some varieties, such as Wildflower and Spring Blossom, are by nature mixtures of flower nectars and the names reflect this.
Q. What are the different honeys like?
A. There are literally thousands of different types of honey in the world. We offer some that are indigenous to our local area:
Oregon Blackberry: Made from our abundant wild blackberry blooms. Very mild and fruity.
Wildflower: A late summer to fall honey, this is a mixture of flowers. It has a stronger “honey” flavor due to dry conditions.
Spring Blossom: A mixture of spring wildflowers, madrone tree blossom, and various types of native brush. Mild and probably sweeter than the other varieties. Popular for spring allergy prevention.
Clover: Either a high desert clover from the bees’ summer pastures (very light) or a cultivated red clover grown for seed (more of an amber color). Both taste similar, and are familiar to many, as much commercial honey is either clover, or a clover blend.
Oregon Meadowfoam: A plant that looks like white buttercups, grown for its oil. It yields a very unusual, distinctive-tasting honey that tastes like vanilla.
Q. Can I get all the honeys all year round?
A. No! We are a small producer and sometimes varieties sell out during the year. To avoid disappointment, select a second choice when ordering. If you have your heart set on a certain variety, e-mail us before ordering.
Q. Hey! My honey has gotten all hard in the jar — I can hardly scoop it out!! What do I do now? Has it gone bad??
A. Honey is a supersaturated sugar solution, and the sugar naturally likes to precipitate out of solution. This causes the granulation. It is NOT a sign of spoilage; rather this shows you have a pure, natural product. Honey from the supermarket or heated honey will not do this. You may find your raw honey has crystallized or “sugared up” after being stored for a while…not a problem. To remedy this, place in warm sunshine (best) or a pan of warm (not over 130 degree F) water and it will reliquefy in a jiffy. Use caution when using the hot water method if you have a plastic jar — it is very easy to overheat the honey and melt the jar. Never microwave as this is injurious to the natural living enzymes in the honey.
Q. Do you sell bulk quantities of Honey?
A. At this time the largest quantity we sell is a quart jar. From time to time we may offer larger quantities for sale produced by other Oregon beekeepers. These are available only selected times of the year, depending on supply, and they are available for local pick-up only, as they are too heavy and fragile to ship. To inquire about these, leave a message in our comment form or give us a jingle at (541) 826-7621.