At Forts Ferry Farm, nestled in New York’s Capital Region, honey isn’t just a product—it’s a crown jewel. Our bees, expertly tended by beekeeper George, visit fields and gardens across the farm, taking flight almost 55,000 miles in total to produce just one jar of that golden goodness. This raw, small-batch honey is celebrated for its rich micronutrient content and delicate flavor, reflecting the farm’s pesticide‑free, no‑till growing methods and biodiverse ecosystem.
Just like wine reflects the terroir, honey reflects the time of year. Spring honey at Forts Ferry Farm is light, floral, and delicate—think dandelion, clover, and fruit blossom nectar, with a soft golden hue. It’s the first pour of the season, capturing the farm’s early blooms and tender greens. Fall honey, on the other hand, is darker, richer, and bolder. It’s infused with goldenrod, asters, and late-season herbs, resulting in a more robust, caramel-like flavor. Each season’s honey is a snapshot of what the bees experienced—an edible calendar of the farm’s wild, blooming life.
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Creamed Honey: Smooth, Spreadable Gold
Forts Ferry Farm’s creamed honey is raw honey transformed—whipped into a silky, cloud-like texture that spreads like butter but tastes like luxurious candy. No heat, no additives—just pure honey, slowly crystallized to perfection. It’s dreamy on toast, decadent in tea, and dangerously good by the spoonful.
