Honey, we have a problem. Some—and when I say some, I mean my husband—might say I have issues. My real issue is that I don’t have enough pantry space to house my ‘collection’. What’s really wrong with having 24+ bottles and jars of honey, anyway? Each is unique in color and in flavor; would he be as critical if he amassed 24+ bottles of fine bourbon? I should think not…
I wasn’t always such as avid collector. In fact, this sugar girl was never a big fan of honey; it had an odd taste I couldn’t get past. A decade ago, a free sample of local nectar from a farmer’s market changed my opinion of this alternative sweetener—forever. Not only did I taste one sample, but I tasted four: one for each season here in Florida. Amazingly, they each looked and tasted shockingly different; I was dumbfounded. The variations resulted from what was pollinated during each season: Fall and Winter were dark amber to brown with a more complex flavor; Spring, practically clear yellow and mild tasting; and summer, still light in color, but cloudier and a bit more flavorful than spring. If this is what a year in Florida tastes like through the ‘eyes’ of local bees, my curiosity was piqued about the varietals of honey around the country, let alone the world. What might those taste like?
