Midwestern Producer Stumbles Toward Seasonal Flavors
“We speak of ‘honey’ as if it is one thing, but honey is really a category of foods made by bees using plants of all kinds. There are as many honeys as there are fruits, and they are just as diverse.”
—Rowan Jacobsen, American Terroir: Savoring the Flavors of our Woods, Waters and Fields
My curiosity about regional honey began nearly a year ago when I first cracked the spine of Rowan Jacobsen’s book American Terroir. In the book, the author explains the variety of colors and flavors that can be found in American monofloral honey. The most famous American honey is tupelo honey (you have Van Morrison to thank for that), which is made from the nectar of the briefly blooming Nyssa ogeche trees of Florida and Georgia.
I began to wonder if Nebraska or Iowa had its own monofloral … Read More