Eating Local: How Sweet It Is

One of the foodstuffs that I always try and source locally is honey. Usually it is a side of the road or local market purchase from a small producer, sold in reused and mismatched bottles with hand written labels. Like wine honey has terroir. The relationship between the land the bees live on and the final product is obvious with the first taste. Over the years we’ve been lucky enough to find Mango Honey, Palm Flower Honey, Sugar Cane Honey, Bitter Orange Honey and Tropical Wildflower Honey. Each as unique as the countries we bought them in.

This season in the Solomon Islands I found honey on the island of Rendova. A local man had a couple of hives in his backyard that over looked the anchorage. His property was more or less just a well maintained garden brimming with budding trees, pineapple plants and tropical flowers nestled into rolling hillside covered in wild forest. His English wasn’t great but I gathered that his two hives yielded about 5 gallons of honey when he harvested every 3- 4 months. Continue reading

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