I am always seduced by the honey stand at my local green market. The beeswax candles, the pollen and the different flavors of honey — how can so much good stuff come from such small creatures?
Here are some of my guidelines for buying honey:
— When I get the chance, I buy the single variety, usually yielded from only one type of flower, from a local producer that I trust. I find color speaks louder than words. Darker honeys, like chestnut and fir varieties, are rarer and have a stronger flavor. I use those on top of pancakes or add to braised carrots or roasted squash. Lighter-colored varieties, like acacia and clover, are mellower and great in tea. They add their honey “note,” but don’t obscure the tea.