Where and What to Eat

All About Honey

Honey is such a sweet topic right now, don't you agree?

Photos by Becca Sabot

Honey is such a sweet topic right now. We’ve written about the local heroic efforts to save the disappearing bee populations and create new colony opportunities on top of city buildings, and it all makes me want to go out and buy more honey! I just recently found out that Turkey Hill Apiary down in Lakeville has been making Bourbon Barrel Aged Honey. The all-natural, unfiltered wildflower honey is gathered on about 10 acres and aged in bourbon barrels from a micro-distillery in Washington for months at a time. The resulting golden liquid has just a hint of smokiness with a vanilla softness. It goes well into any bourbon drink (swizzled with a bit of ginger liquor) or dashed over a bit of strong cheese. You can find big and small bottles at Heartland Restaurant & Farm Direct Market.

11560 W. 195th St. W., Lakeville, 952-270-0986

My other new honey distraction comes in the form of Velvet Bees Honey Butter. The family-owned St. Paul business is just finding fans locally, and I will tell you this stuff knocked my socks off. The diminutive jar is beyond addicting, and yet it manages to be all natural with five little ingredients: honey, butter, organic cream, sugar, and vanilla. If you’ve had whipped honey before, you know how it can taste a little waxy and thin. This is a wholly different, caramel- laced notion of whipped honey. It’s creamy and decadent with a round richness defying its 19 calories per teaspoon. Not only have I been spreading it on biscuits and scones, pancakes and waffles, but I’ve been dipping apples in it, swishing it into the morning Greek yogurt, and using it as a luxe base to hold the chocolate on my grahams for s’mores. I have caught family fingers chasing the last bit from the bottom of the jar, it’s that good. You can find it in the refrigerated section of local co-ops, Lunds, Byerly’s, Kowalski’s, and Surdyk’s, among others. velvetbeeshoneybutter.com