Busy as the Bees – Preparation for Workshop, Weddings and Weeding

Here at Bello Uccello Apiary we are very busy preparing for our upcoming workshop on Natural Beekeeping for Beginners and for those who wish to learn how to care for honeybees. The hives are getting so tall the apiary now has hives taller than Klaus and he is 6’2″.  He extracted honey from 7 small frames the other day and had 48 pounds of delicious, wildflower honey and is in the honey house at this moment doing more extracting.

A very special friend is getting married later this month at our local lighthouse later and the gift for the guests is small jars of Bello Uccello wildflower honey, so we have bottled her supply in large jars, so she can bottle into her speciality jars with cards and ribbons. What a great idea they had!

In the meantime I am making homemade jams and other goodies for the participants at the workshop. The local soldier beans, purchased from the Annapolis Farmers Market, have been made into a Shaker Baked Bean recipe where organic oranges, apples and molasses have been added to give it a special taste. My sister’s recipe for Cranberry Sauce is always a treat with a cheese tray and so three jars of it now sit on my counter ready to be delivered to the kitchen of the Workshop Facility. Here is the recipe:


2 local organic apples diced
1 c. Nova Scotia local wild cranberries
1/2 c. org. brown sugar
1/2 tsp. cinnamon (or more if you like)
dash of Nutmeg (because our family puts a dash of nutmeg into almost every thing we make!)
optional: one chopped organic orange

Mix all of the ingredients in medium cooking pan and then bring to a boil. Reduce once
to boil and cook on medium/low for 10 minutes until the cranberries
“pop” from their skins. Cool and put in prepared jars.

The local farmers are busy cutting the wild hayfields in the area, and the result is a noticeable delay in the bees returning to the hive with pollen and nectar. The bees must
fly along the coastline a further distance to gather their food when the wildflowers in the fields are cut. The wild roses are now gone and early golden rod is showing itself along the hedgerows, together with the purple (thornless) Nova Scotia thistle.

Now I must go pick some wild blueberries in my field to make Spiced Wild Blueberry Jam for those hungry workshop participants! Alles gute!



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