This is going to sting: There’s a whole lot of artificial nonsense lurking in the food you eat.
Which is why we’re sweet on East Troy Honey, a Wisconsin-based farm producing additive-free nectar.
Back in 1998, beekeeper William Palmer introduced a single hive to help pollinate his fruit trees. Nearly fifteen years and 80 hives later, he’s got himself a buzzworthy business.
Seasonal varieties — wildflower, buckwheat, and basswood — are a step above your average clover. Need inspiration for using it in the kitchen? Take cues from Southport Grocery & Cafe — owner Lisa Santos, herself a Wisconsin native, recently added East Troy to the shelves.
She recommends versatile wildflower for pastries; dark, caramely buckwheat lends a molasses-like depth to cookies and coffee; basswood’s spicy, floral notes pair best with savory fare.
How many jars have we gone through?
None of your beeswax.
Photo: Courtesy of East Troy Honey