Currently Available 


BlueGrass Blend

This blend of spring and summer honey was extracted from multiple beeyards located in multiple counties within the central Kentucky Blue Grass region.

Much of the honey comes from established hives, though the blend will occasionally include small amounts of honey from newly established hives including, this year, hives in the Peaks Mill area of Franklin County and Lovers Leap Vineyards in Anderson County.

As a result of a mild winter and early spring the honey production began with an early and extended wild flower and black locust nectar flows and pollen collection. Periodic rains and warm (but not hot) weather extended the nectar collection and somewhat slowed the drying and capping of the finished honey in the hive. The spring season was an exact opposite of the previous (and difficult 2011) spring. The summer months turned hot and dry and limited the quantity of honey produced in the latter part of the summer. And though the bees harvested fall nectars, we did not harvest honey, allowing it to remain in the hive as a base for winter stores to be consumed by the bees. 

As a result, the honey in this blend is true to the character of an amalgam of spring and summer honey; light gold in color, soft yet deep flavors and aroma and typically viscous.   


Kentuckiana Blend

This honey is a regional blend of honey extracted from multiple beeyards located in multiple counties within the Kentucky BlueGrass and Southern Indiana, during the spring and summer from both geographies and from late summer and early Fall from southern Indiana.

Much of the honey comes from established hives, though the blend will occasionally include small amounts of honey from newly established hives from the BlueGrass region.  In addition, we have included honey from the southern Indiana beeyards of Hollow Log Apiaries, based in Vallonia, Indiana.
 
The honey from southern Indiana imparts a rich amber color and deep and smooth carmel flavors - in part derived form the nectars harvested by the bees during a long hot summer.  The honey is slow to crystalize but is more viscous than usual.  The blending of spring and summer honey from Central Kentucky has yielded  a blend that is distinctive in color, aroma and depth and complexity of flavor.

 
Micro-climate  Spring Harvests

With Mother Nature's cooperation we are looking forward to harvesting a wide range of spring honeys in May and June. . Each of these yards are described elsewhere and we'll be quick to post availability as the spring rounds toward summer and the early harvests are complete.


Cinnamon Spiced Honey

Who would have ever guessed that the Lazy Dog harbored well-developed culinary skills?

This summer honey was blended and mechanically filtered before introducing Sri Lankan cinnamon and essential oil.  The spicy sweetness and aroma of the cinnamon is infused in the honey by a process developed by the Lazy Dog, that insures the maturation of aroma and flavors without harm to the honey.  The cinnamon adds its own sweet flavor and distinctive aroma.

The Lazy Dog first used this blend on his morning cereal, drizzling it over his raisin bran and corn chex.  If cereal, why not rice cakes?  Or pancakes?  But why stop there?  Then there was peanut butter, banana and cinnamon honey on whole wheat bread for lunch, then there was the late afternoon snack of French vanilla ice cream drizzled with cinnamon infused honey.  Of course it was used as a sweetener in tea and coffee and for dinner - and well space doesn’t permit listing his options for use with dinner.


Clove Spiced Honey

This summer honey was blended and mechanically filtered before introducing whole Indonesian cloves and essential oils.  The spicy aroma and flavor of the cloves are infused in the honey by a process developed by the Lazy Dog, that insures the maturation of aroma and flavors without harm to the honey.  The cloves add depth of flavor and spice, as well as their distinctive aroma.

The Lazy Dog first used this concoction as an ingredient to a sweet and spicy barbeque sauce that called for sugar or corn syrup. Given that success, he’s been non-stop with new ideas.  He suggests that you use it as a glaze for roast chicken, lamb or pork.  Alternatively, try drizzling it on goat or another favorite cheese.  It will dress up a salad, add sweetness to baked beans, and if you have a penchant for Indian foods, too many choices.  And for those who take honey in your coffee, tea or chai...need we say more?


Advisory

Infants up to one year of age should not be fed raw honey, as their immune systems are not yet developed enough to fend off a normally benign strain of bacteria, C. botulinum.

Unlike highly processed (store bought) honey, raw honey is predisposed to crystallization in the jar - a condition that can be simply remedied by warming the bottle in a pot of hot water (heat source off) on the stove or by microwaving for 30-60 seconds several  times at medium to low heat settings with the lid loosened.  By keeping the temperature of the honey below 105  degrees (F) no harm will occur to the natural enzymes and flavors.