Susie shares the buzz on some awesome honey from Wisconsin
By Susie Timm, Chief Operating Foodie
A really cool (or should I say sweet?!) part of our business that is growing rapidly is the whole “people sending us cool stuff” part. Who knew? Start a food blog and people want you to taste their food, product etc.
We got a message from a gentleman named Ryan asking if he could send us a “must have” sweet ingredient: Wisconsin Natural Acres Honey.
Being from Wisconsin, I was immediately intrigued. Of course, because I am from Wisconsin, I probably would say “yes” to trying any local product from my home state. I was also intrigued because we are often skeptical of anything people call a “must-have.”
A week went by and the Wisconsin Acres honey arrived.
I whipped up a batch of biscuits (no, not from scratch—I am NOT a baker…) added some butter and drizzled on the honey.
The precious honey and my biscuits
Ok. Ryan was correct. This honey is a “must-have.” Hands down. The very best honey I have indeed ever tasted.
The flavor was so pure and clean tasting. Some honey has a strange aftertaste that is almost chemical. Not Wisconsin Acres.
A close up. Yea, that's a lot of butter.
They told me, “WNA is a place that some very lucky honeybees call home, and it’s where beekeepers are using centuries-old beekeeping secrets to produce the most pure and best-flavored honey in the world. Besides using no chemicals, the hives are “smoked” only with local organic applewood, and are placed in chemical-free fields of sweet-white clover and deep-purple alfalfa. Additionally, the honey comes from a single source without any blends from abroad such as China or Mexico.”
Happy Bees hanging out on the comb
So THAT’S how they do it! They were also recently featured on the Food Network’s Unwrapped.
Happy bees make happy honey. Or delicious, and pure honey at the very least.
Chief Beekeeper and owner Doug Schultz has been honing his craft since he was a teenager in the 1980’s.
Next time I head back to Wisconsin for a visit, I will make a point to head to Chilton to see these bees in the flesh. Er…in the fuzz?
I look forward to using this ingredient as a natural sweetener in my cooking and who knows? Perhaps it will inspire me to bake.
