July Honey Crop running through filter.
Every year we collect two honey crops:
1. Dark Honey – in early July
2. Golden Honey – in early October
Our July crop comes from nectar flow in May and June. The sources of nectar include: cherry, apple, plum, pear, raspberry, haskap, black locust (source of “acacia honey”), willows, maples, oaks, poplar, basswood, dandelion and clover. The resulting honey is the colour of caramel and tastes a little like Crème Brûlée or butterscotch – depending on your palette.
The October honey crop at Curly Creek is the product of nectar flow in July, August and September. The sources of nectar include ongoing blooms from clovers, asparagus, chicory, milkweed, thistle and aster as well as a heavy contribution from goldenrod in September. The resulting honey is golden in colour and the taste is much more flowery. Close your eyes put a piece of toast with a little bit of this honey in your mouth and you’ll be filled with the complex aromas of Ontario fields and forests in the fall time.
All our honey is “raw” (unheated) and strained to remove suspended solids, including bee parts and wax. Such rough filtration preserves all the pollen and does not destroy enzymes present in the honey. This may hasten crystallization compared to major commercial producers but preserves the quality of our product.
More information on how we process honey can be found here
1. Dark Honey – in early July
2. Golden Honey – in early October
Our July crop comes from nectar flow in May and June. The sources of nectar include: cherry, apple, plum, pear, raspberry, haskap, black locust (source of “acacia honey”), willows, maples, oaks, poplar, basswood, dandelion and clover. The resulting honey is the colour of caramel and tastes a little like Crème Brûlée or butterscotch – depending on your palette.
The October honey crop at Curly Creek is the product of nectar flow in July, August and September. The sources of nectar include ongoing blooms from clovers, asparagus, chicory, milkweed, thistle and aster as well as a heavy contribution from goldenrod in September. The resulting honey is golden in colour and the taste is much more flowery. Close your eyes put a piece of toast with a little bit of this honey in your mouth and you’ll be filled with the complex aromas of Ontario fields and forests in the fall time.
All our honey is “raw” (unheated) and strained to remove suspended solids, including bee parts and wax. Such rough filtration preserves all the pollen and does not destroy enzymes present in the honey. This may hasten crystallization compared to major commercial producers but preserves the quality of our product.
More information on how we process honey can be found here
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