There is nothing my mother loves better than good honey straight from the comb. She first found it in her Christmas stocking, toted up north from Wellfleet, the year I brought it from Rich's farm stand down the road.
This year, she sought it out, pulling in to check Sheila's carefully stocked shelves each time she passed the stand on her way out for a visit. "No luck," she'd say; Rich's was out of honey.
She found some finally at the Common Ground Fair, combs packed tightly into a small plastic box. She tried a box from the local coop, too, and a farm nearby, but when she spooned it out onto her fork, it was never the same. They were all too waxy, less delicate, and not quite so sweet.
So when I spotted the comb honey at Crow's Farm in Sandwich the other day, I had to pick some up. I packed two boxes into my brimming paper bag, and tucked one away for safe keeping. At home, I opened the other at breakfast. Popping in a piece of bread, I pulled out the butter and settled in to wait.
When the slice emerged toast, I carried it to the table and began to spread. First butter then honey melted into the grains, salty yet sweet and lingering long on the tongue. I can't say for sure, but I think it's as good as Sheila's honey. I'll have to wait for Christmas to get the last word.
TOAST WITH HONEYCOMB, GORGONZOLA, AND GREEN APPLE
Slice 1 Granny Smith apple very thinly. Slice 4 pieces bread, and put in to toast. When hot, spread each with 1 tablespoon blue or other soft cheese and 1 tablespoon honey from the comb. Layer with apple slices and eat warm.