Issue 2 - May 2023

The farm is buzzing with activity this time of year - in just the last month, everything turned green seemingly overnight, songbirds have returned, and the apiary has awakened from its winter slumber. My bees have been very busy gathering nectar from the flush of blooms in the fields. Already, we have frames and frames of honey in the hives. But, this isn’t for me to harvest and sell: it’s being used by the bees to feed a rapidly growing population in the hives.

Our honey harvest comes a bit later (mid-June at the earliest), once the bees have produced a surplus of honey that they won’t be able to use. Over the coming weeks, I’ll add supers to each hive to collect this excess honey, allowing it to build up as the bees pollinate black locust trees, clover, wildflowers, and lavender on the farm. We play a long game here, but it’s so worthwhile.

Speaking of black locust trees - ours are in full bloom, filling the air by the apiary with a deliciously sweet, floral fragrance. It’s quite unlike anything else I’ve ever smelled. Black locust blooms provide the bees with a huge source of nectar this time of year, imparting a light floral sweetness to our Spring Honey. Stay tuned for our next harvest: you won’t want to miss out on this honey!

In the Kitchen

Spicy-Sweet Salmon

Summer is almost here - break out the grill and enjoy our delicious Spicy Sweet Salmon! You can easily take this from an oven recipe outdoors by grilling the salmon in a foil pouch. It’s fast, easy, delicious, and requires very little prep work. Serve over a bed of greens or with a grain salad for a complete meal.

Rye Crush Cocktail

Shake up this simple cocktail and share it with friends this weekend! We made our Rye Crush using rye whiskey from Baltimore’s own Sagamore Spirits Distillery, our Wildflower Honey, and a squeeze of citrus juice. Perfect for happy hour, poolside sipping, or a weekend brunch - no mixology degree required. Get the Recipe