NYC can be a buzzkill: Until just a few months ago, beekeeping was illegal here. That didn’t stop apiophile Megan Paska, who has been discreetly tending hives on her Greenpoint roof for a year.

Paska’s 400,000-plus Italian honeybees have been traveling as far as Central Park to gather pollen, and today, the spring 2010 honey harvest — golden-chartreuse nectar with an intensely floral, vaguely minty flavor — is available in limited quantities.

Do the sweet stuff justice by treating it simply: Drizzle it on a slice of crusty bread, atop Greek yogurt, or add it to a bruschetta of ricotta, figs, and thyme.

Or make like a real New Yorker and pay someone else to cook. Paulie Gee’s has just started offering the Honey Jones — a mozzarella, gorgonzola, and prosciutto pie ($17) that’s kissed with the golden goo when it comes out of the oven. Get there fast to avoid the inevitable swarm.

Available at Whisk, 231 Bedford Avenue, at North 4th Street, Williamsburg (718-218-7230 or whisknyc.com); online at brooklynhoney.com, nine-ounce stick of cut honeycomb, $8. Paulie Gee’s, 60 Greenpoint Avenue, between Franklin and West Streets, Greenpoint (347-987-3747 or pauliegee.com).

Photo: Eric Tourneret

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