"Bees and Beyond": Beekeeping Conference Buzzes in to Burlington
As wagons heavy with Vermont produce roll in from the fields and orchards, it’s a good time to remember that many of the foods we take for granted this time of year would not be on our tables, but for the grace of bees…
Apples, blueberries, cucumbers, cantaloupes and watermelons, stone fruits like peaches and plums, raspberries and more all rely on bees to visit the flowers and help in the magic of transforming flowers into fruit. Many of these blossoms only open for a few morning hours, then close forever, so the next time you see a bee busily searching for nectar and pollen in a trumpet-shaped squash blossom, cheer it on!
Burlington is hosting the big Eastern Apicultural Society conference August 13-17, and to get ready for the 600+ attendants, we’ve put up a Vermont honey display with more honey choices than I’ve ever seen in our store before...
...including local buckwheat honey, which is a really special dark, rich variety high in minerals (and an assertive flavor!):
The theme this year for the 56-year old conference, which was last in Burlington in 1980, is “Bees and Beyond.” In addition to educational workshops for professionals and hobbyists on topics such as new breeding techniques and organic beekeeping, the theme will play out in workshops like “Honey and Cheese,” presented by a beekeeper from Northern Ireland, a keynote on honey and terroir by Vermont author Rowan Jacobson, and a tour of the Intervale.
For people who are serious about honey, the best discussions probably happen in the aisles. And if you’re looking for information about honey in OUR aisles, we’ve put some answers to commonly asked questions about honey in the display in Aisle 1, and you can also read those in our Honey FAQ.
My favorite way to eat honey is raw, so I get all the beneficial enzymes, bacteria, and pollens in it – not to mention the interesting flavors of the raw honey itself! Here’s a recipe that highlights the flavor of honey - sesame-honey candy, a simple afternoon pick-me up with a cup of tea!
Sesame-Honey Candy
Olive oil (for greasing baking sheet and your hands)
1 cup hulled sesame seeds
1/3 cup honey (I like raw honey)
Sea salt (to taste)
Generously grease a baking sheet with olive oil and set aside. Heat a well-seasoned pan over medium-high heat and toast sesame seeds until golden-brown in color, stirring occasionally – about 4-6 minutes. Remove pan from heat. Stir in honey and a generous dash of sea salt until the sesame seeds are well-coated and the mixture stiffens. Pour the mixture onto your greased baking sheet and pat down with a wooden spoon. When cool to the touch, but still warm enough to shape, grease your fingers with olive oil and roll the pieces into balls. Allow to completely cool before serving. Makes about 1 dozen honey balls. Adapted from the Nourished Kitchen.
