Interested in honey, wax, or bees? Contact me!
Honey
Our honey is extracted from the honeycomb, then drips through a stainless steel sieve (to remove pieces of beeswax) before bottling. That's it--no heating above hive temperatures and no ultra-filtering, just all natural, raw honey! All honey is sold in glass jars except for the 2 oz minibears, which are plastic.
Additional honey products by request:
Honey
Our honey is extracted from the honeycomb, then drips through a stainless steel sieve (to remove pieces of beeswax) before bottling. That's it--no heating above hive temperatures and no ultra-filtering, just all natural, raw honey! All honey is sold in glass jars except for the 2 oz minibears, which are plastic.
- 2 oz minibear $3.50
- 1/2 lb classic jar $6
- 1 lb classic jar $11
- quart jar (approx. 2.75 lbs) $25
- 5 lb jar $45
Additional honey products by request:
- Bulk pricing on raw honey is available for mead-makers! Preferred that you bring your own container. Contact me for pricing information.
- Raw honey straight from the extractor (no sieving to remove wax or chunks of propolis) is available in the summer only by request with advance notice. Prices are the same as the honey prices above.
Creamed Honey
Creamed honey (or more properly, "cremed honey" since it doesn't contain milk) is 100% raw honey. It is made by slowly mixing together a starter with liquid honey, then letting it set for weeks. The starter can be dried honey, a previous batch of creamed honey, or crystallized honey. By mixing the starter with liquid honey, I control the honey's natural crystallization process, causing it to form tiny crystals rather than large crystals. The tiny crystals feel smooth and silky in your mouth, making eating creamed honey a lux experience!
Creamed honey (or more properly, "cremed honey" since it doesn't contain milk) is 100% raw honey. It is made by slowly mixing together a starter with liquid honey, then letting it set for weeks. The starter can be dried honey, a previous batch of creamed honey, or crystallized honey. By mixing the starter with liquid honey, I control the honey's natural crystallization process, causing it to form tiny crystals rather than large crystals. The tiny crystals feel smooth and silky in your mouth, making eating creamed honey a lux experience!
- 1 lb creamed honey, $12
Cut Comb Honey
Comb honey is a portion of honeycomb, cut off the frame and packaged up for you to eat the old-fashioned way. Because the honey is not extracted from the comb, it is sealed in beeswax and remains fresh as the day the bees sealed it up! Read this blog post to learn more about cut comb honey.
Comb honey is a portion of honeycomb, cut off the frame and packaged up for you to eat the old-fashioned way. Because the honey is not extracted from the comb, it is sealed in beeswax and remains fresh as the day the bees sealed it up! Read this blog post to learn more about cut comb honey.
- cut comb honey, 4.3" x 4.3" full pack (approx. 10 - 13 oz) $12
- cut comb honey, 2.3" x 4.3" half pack (approx. 4 - 6 oz) $7
|
Odds & Ends
These jars are filled with 100% pure honey that is from last year's harvest! The honey is still high quality and delicious, but the "odds & ends" jars are priced at ~30% off because it is time to marie kondo them out of the house. The jars vary in style, range in size from 2 - 24 oz, and may have mismatched lids/ring colors. The honey may be liquid or crystallized, depending on its mood. :) These jars are great for those of you who love bargains and grab bags. Also, the crystallized jars make amazing facial/body scrubs.
Beeswax
|
|
Northern-Raised Bees
I only work with and raise northern-adapted queens. It is easier to keep my bees healthy with fewer interventions when they are well-adapted to our northern climate. By working with northern-adapted queens, I also do my part to reduce the spread of both diseases and poor quality genetics from south to north. It is also more efficient, cost-effective, and (in my opinion) ethical to retain queens and hives for many years rather than buying new southern-adapted bees each year when the southern bees don't make it through the winter.
All my hives have queens that were bred and produced in upstate/central New York with the exception of a couple of hives of Pennsylvania-bred Purdue Ankle-biters thrown into the mix. Due to open-mating, my queens are a mix of Carniolans and Italians, with a strong emphasis on Carniolans. I selectively breed my queens based on their winter survival, temperament, honey production, and resistance to varroa mites and diseases.
I only work with and raise northern-adapted queens. It is easier to keep my bees healthy with fewer interventions when they are well-adapted to our northern climate. By working with northern-adapted queens, I also do my part to reduce the spread of both diseases and poor quality genetics from south to north. It is also more efficient, cost-effective, and (in my opinion) ethical to retain queens and hives for many years rather than buying new southern-adapted bees each year when the southern bees don't make it through the winter.
All my hives have queens that were bred and produced in upstate/central New York with the exception of a couple of hives of Pennsylvania-bred Purdue Ankle-biters thrown into the mix. Due to open-mating, my queens are a mix of Carniolans and Italians, with a strong emphasis on Carniolans. I selectively breed my queens based on their winter survival, temperament, honey production, and resistance to varroa mites and diseases.
