S I M P L Y D E L I C I O U S
This is a super simple snack with endless flavor
We're talking slicing black mission figs in halves, topping with a little organic goat cheese, adding black pumpkin seeds, drizzling some honey and dusting with smoked paprika
V E D A
RESOURCE: Guerilla Beekeepers
Unfiltered, Cold-Processed, Sustainably Produced Wildflower Honey
Honeybees will visit nearly two million flowers to make a pound of honey, and each bee, in her entire lifetime of six weeks, will produce about 1/12th of a teaspoon.
We feel guilty when we harvest, but were it not for our rescue efforts the colony wouldn't exist at all. Thank you to all the businesses and private citizens who have allowed us the opportunity to rescue and relocate their unwanted honeybee colonies.
The flavor of a wildflower honey depends entirely on what flowers are blooming at the time the bees are there. We never heat our honey during processing because this destroys the delicate flavors and drives off the delicate aromatics found in the highest quality honeys. All commercial grade (we like to call it, "Evil Squeezy Bear") honey is heated to around 140° F to make it flow through the processing equipment more quickly, and is filtered. Both of these things destroy the flavor and quality of the honey. Comparing raw, unfiltered honey to commercial honey is like comparing artificial maple syrup to the real thing.
All honey will eventually crystallize, and unfiltered honeys will do so more quickly than highly processed commercial honeys. If your honey crystallizes just simply put the jar in a pot of warm water or a sunny window. Your honey will re-liquify without being harmed at all. Always store honey in a cool, dark place - the kitchen cupboard is fine - and never put it in the refrigerator - this will cause it to crystallize more quickly. Honey will *never* spoil as long as the moisture content remains below 18%. In fact, edible honey has been recovered from Egyptian tombs dating back more than 4000 years!