The hives sit in four yards across the property, each one leaning on a different forage as the season turns. I keep the harvests separate by yard and by pull, so what you buy in June and what you buy in September never taste the same.
I check every box myself, on a rotation that puts hands on each colony about every ten days through the working season. Nothing here is scaled past what one keeper can actually look after.
Extraction happens in small batches in the honey house behind the barn, and jars go out labeled with the yard and the week, not a generic best-by date.
