On their Millbrook, Ontario farm, Dave and Keri Nicolaou partner with local farmers to let buckwheat bloom, since it is usually tilled under as a cover crop before it flowers. Growing 20 to 40 acres near the hives is what gives their honey its dark, rich character.
Malty and deep with a molasses edge, it is made for baking gingerbread and rye loaves, glazing roasted squash or pork, and sweetening a slow-simmered stew. A spoonful in strong coffee is a good place to start.
