Hop-Bee Honey

Hop-Bee Honey Hop-Bee Honey is a small local apiary concentrating on honey bee health and creating quality honey products.

Very happy with how this experiment came out. Thanks for the recipe. Potted Hough made with venison shank and Mangalits...
12/23/2019

Very happy with how this experiment came out. Thanks for the recipe. Potted Hough made with venison shank and Mangalitsa pork trotters from Red Ledge Farm. Topped with duck fat and rosemary

06/17/2019

Connecticut’s bees, butterflies and hummingbirds are soon going to have a lot more places along state highways where they can refuel on wildflowers as a result of a newly expanded “Pollinator Corridor” program.The state Department of Transportation already has eight designated locations where ...

Thanks for this great great recipe. Icelandic Venison Gravlax is a salt cured venison eye of round, crusted with fresh ...
05/17/2019

Thanks for this great great recipe. Icelandic Venison Gravlax is a salt cured venison eye of round, crusted with fresh herbs, and pounded thin. I will be serving it with ramp bulb pickles and a great mustard.

So glad to be a part of this wonderfully crafted beer. Thanks to Fox Farm Brewery for making something beautiful with ou...
05/14/2019

So glad to be a part of this wonderfully crafted beer. Thanks to Fox Farm Brewery for making something beautiful with our product!

I love the spring outdoor treasure hunts for edible wild plants and mushrooms. Ramps and these morels made a great sauce...
05/08/2019

I love the spring outdoor treasure hunts for edible wild plants and mushrooms. Ramps and these morels made a great sauce for a wild turkey cutlet.

Happy St. Patrick’s Day to everyone. Enjoying a next to my maple evaporator enjoying this sunny day!
03/17/2019

Happy St. Patrick’s Day to everyone. Enjoying a next to my maple evaporator enjoying this sunny day!

Nature’s refrigerator and gear holder. Nice trip up north this year.
01/21/2019

Nature’s refrigerator and gear holder. Nice trip up north this year.

This charcuterie board is days in the making. Time and attention to detail is what allows this little beauty come to fru...
12/30/2018

This charcuterie board is days in the making. Time and attention to detail is what allows this little beauty come to fruition. I am incredibly proud to have made this from field to table. The board has German smoked goose, natural fois gras paté (I used a selection of naturally fatty livers), upland bird terrine, pickled ramp bulbs, Italian truffle cheese, fancy grapes, apricot stilton, and pickled chard stems. @ North Franklin, Connecticut

Well...I thawed out too much meat for a terrine I am making, so I threw together a recipe for fried goose & pheasant ten...
12/28/2018

Well...I thawed out too much meat for a terrine I am making, so I threw together a recipe for fried goose & pheasant tenders. Fantastic pairing with Gather Keller Pilsner.

Fun with goose livers this afternoon. This beautiful recipe uses fresh goose livers, a soft boiled duck egg, and a few s...
12/26/2018

Fun with goose livers this afternoon. This beautiful recipe uses fresh goose livers, a soft boiled duck egg, and a few sardine filets along with some great aromatics to make a beautifully smooth and flavorful paté.

This turkey was from 2015, a freezer fossil at the very bottom of one of our three chest freezers (birds and small game,...
12/09/2018

This turkey was from 2015, a freezer fossil at the very bottom of one of our three chest freezers (birds and small game, domestic animals, deer). You can’t tell that this is 3 years old (and possibly Chris’ first turkey) because of 1) good vac sealing and 2) the recipe is our favorite- Yucatán Turkey made with beautiful red achiote paste. We are looking forward to these tacos all week! 🌮 🦃 🇲🇽

This year, we raised our own Pekin ducks for meat because.... well.... there is no greater flavor experience in the worl...
12/09/2018

This year, we raised our own Pekin ducks for meat because.... well.... there is no greater flavor experience in the world than crispy duck skin. We also had a boom of butternut squash in the garden. Tonight we made Seared Duck and Roasted Buttuernut Squash with Pomegranate sauce from Wild + Whole . It was out of this world amazing and confirmed that we will again raise meat ducks next year!

Address

34 Audette Road
North Franklin, CT
06254

Telephone

(860) 917-1192

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