I decided to pull a frame of honey yesterday from a monster hive that’s out of control.
The honey has a hint of maple and a distinct wild flower aroma compared to the more delicately balanced honey I harvested in the city last year. I’ve tasted some wild flower honeys that were almost pungent, not particularly pleasant or elegant. I’m glad that’s not the case here.
The huge diversity of flowering trees and plants in the city has got to produce some of the best tasting honey around. I’m almost sure of it. The honey I harvested yesterday isn’t bad at all. It’s good honey. But the honey I harvested last year in the city seems to have more subtle, complex flavours. It’s still early in the season, though. The bees may produce something altogether different by the time September rolls around.
The honey on the frame is only partially capped (or cured). Usually I’d wait until most of it is capped, but I wasn’t in the mood to wait another week. Here’s the video version. The best part is when we bite into it and feel the warm honey burst out from the soft comb. That’s a personal moment I cut from the video, but trust me, it’s the kind of moment that makes the hard days of beekeeping worth it.
July 7th, 2012: I’ve changed my mind about the flavour of my new rural honey — from St. Philip’s. I had a good feed of it last night along with some comb honey I harvested in St. John’s last year for comparison, and both of the honeys were delicious. The St. Philip’s honey has a more wild earthy flavour compared to the delicate flavour of the St. John’s honey, but the earthiness isn’t so intense that it overwhelms the palette. There’s plenty of room to notice the maple sweetness and other subtleties. It’s different but just as good as last year’s honey.