From left to right, our first, second, and third honey harvests this year. Each having its own color, and special flavor.
The first, very sweet “Texas White” honey, From the earliest wild flowers harvested in Mid April.
The second, darker, smokier honey, most likely influenced by the Yaupon and Mesquite blooming, harvested in May.
The third, a light, but deeply flavored honey that when I held it to the top of my pallet and breathed, I got the fragrance of the hive. The later wild flowers and clover probably at work here.
I baked lemon scones, wrapped Prociutto around melon, added strawberries, cheeses, crackers, and (not pictured) smoked sausage and cantaloupe bites.
The second pull of honey was unanimously voted best with the strawberries and sausage. Number three won with the blue cheese, and the scones. Number one, didn’t win any prizes, but was considered very nice with the scones and butter.
We had a little salad to cleanse the palate.
Unfortunately, I didn’t get a picture of our Prosecco punch. But I’ll give you the recipe.
- 1 Bottle Prosecco chilled
- 1 cup Deep Eddy (or your favorite) lemon vodka chilled
- 1 cup simple syrup ( I used my number 1 honey in mine. 1/2 water, 1/2 honey stir)
- 2 cups watermelon juice. Purée fresh watermelon in a blender, strain well. Chill.
Combine all in a pitcher, give it a stir.
If you want it a little sweeter, add more simple syrup.
The preparing a meal, and the enjoyment of company today was such a welcome diversion.
We all hung out at the sink and cleaned up after, then finished off the punch figuring out our next gathering.
Today, I’m so grateful for friends, for my bees, for being able to enjoy some of the fruits of our labors.