Raw Wildflower Honey

Greg Quinn's bees at the CurrantC™ Currant Farm work 73 varieties of wildflowers across six acres in Staatsburg, New York — 50 yards from the apiary, all unsprayed.

Triple cold-filtered and never heated, which is how all the nutritious antioxidants, enzymes, vitamins, amino acids, pollen and propolis stay intact. What you taste is the wildflower field, unedited.

For a cheese board, stirred into yogurt in the morning, or eaten directly from the jar — the kind of honey that makes you understand why honey is worth caring about.