We hope to have our new crop of honey should be ready when we open in late August.

We have approximately 20 beehives at our orchards.   These honeybees are necessary for pollination of the apples trees.   In addition to our own hives,  we rent additional bees for pollination during apple bloom. 

Our honey is pure raw honey.  This means that it has not been pasteurized and does not have any additives.  Many doctors recommend locally grown honey for people suffering with allergies to pollens.  It is believed that eating honey made from local pollen is like getting an allergy shot. 




We hope you will give our honey a try.  Here is one of our favorite honey recipes from the Honey Hill Orchard Cookbook.*  We hope you enjoy it.


8 c. rolled oats                                      1 c. raisins
1 1/2 c. wheat germ                             1 c. dried apples
1/2 c. coconut                                      1 c. sunflower seeds
1 c. sliced almonds                               3/4 c. vegetable oil
1 1/2 c. brown sugar                            1 1/4 c. honey
1 1/2 c. bran                                        3 tsp. vanilla

Combine first 9 ingredients in large bowl.  Heat oil, honey and vanilla in saucepan.  Combine thoroughly with first mixture.  Place on large cookie sheet.  Bake at 350 degrees for 30 to 40 minutes, stirring every 10 minutes until nicely browned.  Stir granola as it cools to break up mixture.  Store in airtight container.    

• The honey bee's wings stroke incredibly fast, about 200 beats per second, thus making their famous, distinctive buzz. A honey bee can fly for up to six miles, and as fast as 15 miles per hour.

• A honey bee visits 50 to 100 flowers during a collection trip.

• The bee's brain is only about the size of a sesame seed, yet it has remarkable capacity to learn and remember things and is able to make complex calculations on distance travelled and foraging efficiency.

A busy bee pollinating an
apple blossom.


Worker bees turning nectar into delicious honey.