See our video of our observation hive inside our store, it's a real working bee hive. Bees can go in and out of the store as they wish via a tunnel from their hive through the wall to the outdoors.
Have your kids complete our honey bee crossword puzzle at the market and they can choose any flavor honey stick for free!
Our naturally crystallized raw honey is always kept under 108 degrees F to preserve 100% of its enzymes. Raw honey may vary in color, taste and consistency, depending on the floral sources available to the bees.
What is Raw Honey?
Raw honey is pure honey that has not been processed so as to change any of the enzymes that are present when the honeybees actually stored that honey in their combs. The purest form of raw honey is honey comb right from the hive and the next best is extracted honey which is spun out from the comb. Our raw honey has not been heated or filtered. This means that it may contain some particles of pollen, wax or propolis.
What about Stockin's Honey?
We provide 4 kinds of Raw Honey: Wildflower, Alfalfa, Orange Blossom and Buckwheat.
WILDFLOWER honey is our "catch-all" term for our various honeys, that are not gathered in a specific enough quantity to have its own label. Spring honey is usually light colored and will not crystallize quickly. Fall honey is usually darker and crystallizes quickly, sometimes even in the comb before it can be extracted. Therefore, our raw wildflower honey may vary in color and taste and texture, depending on the time of year it is collected,the floral sources available to the bees, and the length of time stored before it is bottled. The floral sources for wildflower are Dandelion, Wild Cherry, all kinds of fruit tree blossoms, Sumac, Locust, Tulip Poplar, Autumn Olive, Knapweed, Dutch clover, Sweet Clover, Basswood, Goldenrod, Japanese Bamboo, and Aster, to name a few.
Some people think all of our honey is LOCAL honey, from Strasburg, PA, since we live and operate from here. We do have a nice crop of local honey, but we are not big enough to produce enough for the demand for Lancaster County Local honey. We are able to get much of our wildflower honey from Pennsylvania or New York area. If we run out of that, we also purchase sweet clover honey from South Dakota which has been a pleasing wildflower honey for our customers.
Our ALFALFA honey comes from beekeepers in Saskatchewan, Canada, and we find it to have a consistent flavor and texture. We know the beekeepers personally and are very pleased with their practices.
Bees working in Florida produce our ORANGE BLOSSOM honey. Our beekeeper friends supply us with their good honey, and we sometimes get Orange Blossom honey from our own bees, if they have traveled to Florida.
We are able to carry BUCKWHEAT honey from our suppliers in Washington State, and over the years have been pleased with the flavor and consistency of it. This dark honey is high in anti-oxidents. It is a kind of honey very hard to find.
What about Crystallization?
When raw honey is first extracted off of the comb, it will be fluid. Soon after, it will crystallize. This is natural and does not harm the honey. Some people think that honey which has crystallized in the bottle has "gone bad" or turned to sugar, but this is not true, because almost all honey will crystallize naturally. Nectar from tree flowers often crystallizes less and slower than nectar from field flowers. Some honey such as tupelo, star thistle, sour wood, and gall berry might not even crystallize, while other honeys like goldenrod, buckwheat and aster will crystallize very quickly. Usually the first time honey crystallizes, it gets pretty hard, but if crushed or stirred after that, it will often stay somewhat creamy. Some honey will tend to crystallize in a coarse, rather than fine textured crystal, and when this honey is pumped into jars, it may separate into coarse crystals on the bottom and fine crystals or fluid honey on the top.
This honey is still raw and still good, and may simply be blended by stirring it together.
What if Filtered Honey Crystallizes?
Much honey bottled or packed by larger companies is heated to higher temperatures and filtered under pressure. This explains why it will not crystallize for a very long period of time. We heat our honey as little as is necessary to preserve as much natural sweetness as possible.Much honey bottled or packed by larger companies is heated to higher temperatures and filtered under pressure. This explains why it will not crystallize for a very long period of time. We heat our honey as little as is necessary to preserve as much natural sweetness as possible.
Our Honey is purely natural and never blended with other substances. Honey does not spoil and can be kept indefinitely at room temperature.
If honey crystallizes, it is still pure honey. If it crystallizes, putting it into a glass jar and then putting the jar into heated water will help it return to its liquid consistency.