Thompson's Trading Post

02/27/2026

Tomorrow we'll be attending Germanna Community College's community health & wellness festival with Ancient Trialities

🍯We'll have a select variety of raw honey from our Latitude/Longitude program, raw bulk honey, bourbon honey, native wildflower seeds, and some beeswax available!

Stop by to say "hi", ask questions, or sample some of the honey!

02/25/2026

Sometimes, we get so much honey that some of it doesn't know what it wants to be when it grows up (regular raw honey, hot honey, bourbon honey, coffee honey, etc.).

Most of the time, our honey doesn't get its name until someone is ready to adopt it!

Either way, after all these years, our labels are still handwritten, with love, one by one, when the time is right!

Just let us know when you're ready for your bottles to be labeled!🍯

02/22/2026

Next weekend we'll be attending a health and wellness festival hosted by Germanna Community College in Stafford alongside Ancient Trialities!

We will have limited quantities of products available for sale such as:
Bourbon barrel aged honey
Raw honey (1lb, 6lb, and 12lb)
Native wildflower seeds

Or...Just stop in by to say "Hi" and learn about beekeeping, homesteading, and natural health!

02/13/2026

As spring approaches, honey bees will take short flights from the hive and one of the things they do is remove bees that died during winter. Talk about spring cleaning!🧹🐝

02/06/2026

Last week we mentioned crystallized honey but what can you do if your honey crystallizes?🤔

You heat it!

That can be done by setting the honey jar (preferably glass instead of plastic) in a container of hot (not boiling) water until the honey is the preferred consistency.

🍯At Thompson's Trading Post, our line of regular raw honeys come with a helpful hint about this on the back label.

01/30/2026

When honey crystallizes it doesn't mean it's "gone bad"!

This is actually a great sign! This natural process, also called granulation, doesn't mean honey is spoiled, just that it's real and raw.🍯

Honey crystallizes because it's a supersaturated sugar solution (mostly glucose and fructose) with not enough water to keep it liquid indefinitely. The glucose naturally separates and forms stable sugar crystals, (a sign of pure honey) with factors like pollen, water content, temperature, and botanical source affecting the rate at which it crystallizes.

So, it doesn't mean it's "gone bad" but rather that it's very good quality! 🤎

01/23/2026

❄️While preparing for the potential winter storm, a cool little fact popped into our head.

🐝Honeybees are the original "preppers"!

They will collect nectar and pollen to turn into honey until there's absolutely no more space to store that honey!

01/16/2026

On these cold mornings we're reminded how amazing honeybees are at keeping warm!

07/22/2024

So a thing happened. Thank you to Joshua Hatch for hearing my story and feeling like it was article worthy.

As weird as it is (for me at least) to have an article written about your hobby turned side job and dreaming of it becoming a full time thing, this article was a great read this morning.

This adventure I am doing is only possible because Adison Thompson supports my crazy ideas. Thank you my love.

Darrell Thompson can measure the difference between his first career in the U.S. Marines and a burgeoning second as a master beekeeper and honey entrepreneur with a simple step: When