We have been selling Mesquite Honey for a long time, and lots of it. Until this year, our supply has come from the Sonoran desert of Northern Mexico. Had it not been for the bandits that stole our last few loads (seriously!) our 2013 supply would have lasted until the 2014 crop. This dramatic turn of events drove us to the arid deserts of Argentina—the third largest exporter of honey in the world (after China and the U.S.). What we found there was another high quality bee product that will keep Trader Joe’s Mostly Mesquite Honey flowing, come bandits or high water. (Rain and floods can threaten honey production, too.) But, why call it “Mostly” Mesquite? One must understand how honey is made...
Three weeks after birth, worker bees emerge from the hive to forage for flower nectar. With natural GPS, they locate nectar-filled blossoms up to three miles away and use their long tongues to extract the sugary liquid, which is then stored in each bee’s “honey stomach” until they return to the hive and regurgitate it into the honey comb. Inside the warm hive, the water in the nectar evaporates, leaving behind a viscous and very sweet substance.
“Mostly” mesquite trees surround our Argentinean bees. The (almost) exclusive use of nectar from one kind of flower yields a monofloral honey with very distinct characteristics. Ours is uniquely smooth, viscous, and sweet with a very subtle smokiness. It perfect for sweetening beverages, or as a substitute for sugar in baked goods. Spread it on toast or crackers, or incorporate it into meat marinades and salad dressings for a sweet balance to tangy vinegars. And, why not give the kids a treat and make their PB&J and PB&H!
Although it takes more than 5,000 individual flower-visits for bees to produce a single teaspoon of honey, it shouldn’t take you more than a single Joe’s-visit to procure your $5.99, 24-ounce bottle of Mostly Mesquite Honey from Argentina. Bee impressed!