Today I got to work with Mark as we extracted about six supers worth of honey – so much fun! Despite the heat, I loved it. And the honey tasted pretty incredible to me, different from other harvest, even the first round in June. I couldn’t quite place it at first. Do you ever taste something and it instantly brings a memory to mind, some bit of nostalgia? It was like that. I just couldn’t place my memory exactly. Mark suggested caramel and flan and he was right; the honey did have some flavor similar to those things. After some more uncapping and spinning, I had it. The flavor reminded me of one of my favorite childhood candies that I could buy for 5 cents (that right, 5 cents) at the gas station on the way home from JW Coon Elementary School. 🙂 Those little Mary Jane candies were yummy and I am glad I finally figured out my honey tasting dilemma.
Something else that totally made today wonderful is that we had several customers stop by the honey house to pick up some more honey. We just love it when people stop by to see us and we love it even more when they tell us they ran out and they just couldn’t eat what was in the grocery store because it just didn’t have that GBR taste. That really makes your day. What was also great about the visits today is that we were able to show them a bit of the extraction process since they came in the midst of our work. People are fascinated with how it all works and I think they appreciate the demystification of the honey harvesting exercise. We love teaching people exactly how we get our honey from the hive to the honey house and then onto the uncapping table, extractor and bottling tank. That’s it. That’s all. Simple. And delicious. Thank you to everyone who stopped by today – we loved it!
Below is a shot of Mark testing the moisture level of the honey. We’ve posted about it before so I won’t go into great detail. We like to see it at 18% or lower and these frames were ready to be harvested.