Green Marmalade

Beekeeping for the absolute beginner

The honey bee

‘Home to over two million eight hundred residents, you say, all in the one area?’ 

‘Yes, and that would be a low estimate.’, twenty-nine year old Michael Batty informed me as we took a sharp turn from the busy road on the outskirts of Woking into a nigh-on empty car park. Thank goodness the residents we were visiting were bees rather than people, as otherwise finding a parking space might have proved a little more challenging. 

Despite having been around for over 120 million years in recent times bees have become more and more topical, with column inches and TV broadcasts covering the decimation of bee populations by the varroa mite and a well-known smoothie brand willing you to ‘buy one get one bee’ offering free bee-friendly wild flower seeds with a bottle. 

I was definitely of the rather naïve Winnie-the-Pooh attitude when it came to honey, 

‘the only reason for making a buzzing-noise that I know of is because you’re a bee. …. And the only reason for being a bee that I know of is making honey….. And the only reason for making honey is so as I can eat it.’ 

For many Brits and honey-lovers, the words and attitude of A A Milne’s cherished bear ring true, with most people seeing bees as honey-making machines whose spoils we slather across toast having no idea of their real importance. 

When bees flit around our gardens, darting from flower-to-flower searching for nectar on which to feed, they transfer male pollen to the female part of the plant causing fertilisation and allowing the plant to produce fruit and seeds. Consequently, every time you bite into a juicy apple, a plum or take a nibble on a handful of almonds, bees have played a key part in producing them. 

With scientists estimating that we rely on pollination from bees for almost a third of our foodstuffs in one way or another I decided it was high time to find out what all the fuss was about. 

So I joined beekeeper Michael Batty on week 9 of 12 on an annual beekeeping class held at the Blackhorse Apiaries in St John’s, Surrey. 

This class, married with the 12-week theoretical course which runs earlier in the year, aims to equip the complete beginner with all the skills required to run his own hive. 

After sharing a cup of tea with Michael’s small but diverse group of five students, spanning in age circa mid-twenties to the mid-fifties including an architect and a city worker, we underwent the process of ‘becoming beeproof’.  

As I stepped into a suit, my vision becoming crisscrossed with a mesh veil and gloves covering my hands, I began to feel a little nervous about what I had let myself in for.

Kitted up, we collected equipment: a hive tool (metallic prising device), an egg timer, empty box and clipboard as well preparing a smoker can, stuffing the inside with a mix of crumpled up paper and dry grass which when lit and compressed produces puffs of smoke. 

Trousers tucked firmly into boots we walked into the fields and wooded areas towards the hives, a band of beekeepers clad somewhat like astronauts in our white suits. A low humming filled the air, bees were darting hither and thither pausing centimetres in front of my veil and wandering across my gloves (I hoped they were Beeproof, with a capital B). As the buzzing increased one female beekeeper-cum-astronaut in the party continued to wonder whether this had been such a good idea. 

Stopping at the group’s designated hive, straight away I showed myself up as a novice by placing myself in front of the entrance to the hive. Within minutes my trousers had taken on a life of their own, swarming with busy worker bees returning to the hive to deposit precious pollen from the sacs, or corbicula, on their tiny back legs – I had placed myself smack bang in the middle of their flight path. Sheepishly I moved towards the rest of the group at the back of the hive and was given the job of smoke-bellower. 

Prior to opening the hive, the students told me, we should release a few puffs of smoke into the hive, and then wait for two minutes (hence the egg timer) before opening the top of the hive to check it was all healthy and running well. 

I thought the smoke might make the bees lethargic, but in fact this introduction of smoke into the hive mimics a woodland fire situation. The unwitting bees think they will have to evacuate, and therefore sup on as much of their valuable food stores of honey and nectar as possible. 

With their attention focussed on gathering up their supplies, the bees are so distracted that it is the perfect time for the beekeeper to inspect his frames. ‘Imagine you have gone out for a huge dinner, you’re full, content, satisfied and not very likely to be rowdy and cause trouble’ said Michael. Similarly, the bees, full of honey become much more rotund and are less inclined to become aggravated and sting the beekeeper (as they otherwise might with their home being dismantled!). 

After using the hive tool to prise open the top of the hive which was stuck together with bee glue, a sticky antibacterial material propolis which is used to fill cracks in the hive and keep it free from infection, I could see the bees crawling over the wooden frames.

Gorging themselves, the bees were intent on filling themselves up to the brim, their small proboscises dipped deep into the hexagonal-shaped honey holes. 

Michael pointed out small grubs (known as brood) curled up in the hexagonal comb. Each cocooned in their own cell, these grubs, along with tiny eggs told us that the queen bee was still fertile, which is vital for a bee colony to remain successful and survive. As well as brood, there were also store cells – supplies of honey which are capped with beeswax once full to keep the honey fresh. 

Systematically the group members took it in turns to inspect each honeycomb covered frame and check that there was enough space between each frame. It’s been found that if placed too close together (approx 1/8 of an inch) bees will be too cramped and unable to use that frame, so correct spacing of the frames is key to ensuring hive happiness and optimum honey production. This colony truly deserved the expression ‘a hive of activity’, and I was amazed at how heavy, weighted down with honey and bees, the frame was and I had to grasp it firmly at each end with steady hands to ensure I didn’t drop it. 

Interestingly (and definitely the fact which has been the source of great disbelief amongst male friends in particular), the majority of the up to 50,000 bees in this colony are all-female worker bees, which have the ability to sting with the aid of their adapted ovipositor. The hive is only home to a few hundred harmless male drone bees that are darker, smaller in size, devoid of a stinger and exist only to fertilise the queen bee’s eggs when required. 

Hive deemed healthy and slotted back together, it was a time of great excitement as after 12 weeks of theory and 9 weeks of practical beekeeping the time had come for the students to take control of their very own nuc (short for nucleus) hive – a starter colony with a few frames containing some brood, a queen and workers. If a successful colony, the students have the option to purchase the nuc and its inhabitants and take them home to start their own hive. 

One of the group opened up his nuc to find a beekeeper’s dream – plenty of bees, some brood cells and alongside the wooden frames a slat of wild honeycomb oozing with honey. 

Despite the air being thick with milling bees – we couldn’t resist unzipping our beekeeping hoods and wriggling off our marigolds to sample the runny sweet nectar straight from the hive. Described by the Ancient Greeks as ‘the food of the Gods’ it is no doubt one of the sweetest, most delicious things I have ever had the pleasure of tasting. 

This particular beekeeper, a young architect, had stated his reason for coming to the beekeeping course stemmed from his and his partner’s interest in sustaining the natural environment and being self-sufficient: beginning with fruit and vegetables, and beehives being the natural progression. Eyes wide at the honeycomb fresh from the hive it became apparent that this delicious bounty is revered, and offers another excellent reason for keeping bees. There were clearly a few fellow Winnie-the-Poohs present. 

After only a couple of hours and knowing nothing about bees, I’d soaked up the social environment, bee banter and really grasped the importance of bees from both an economic and environmental perspective. ‘What could be more satisfying than eating a giant honeycomb sandwich from your own hive of bees?’ one student asked. After taking a bite, my mouth full with gooey, sticky, fresh honey, I had neither the ability nor the inclination to disagree. 

The Blackhorse Apiaries
The Blackhorse Apiaries opened in 1999 under the watchful ownership of long-term beekeeper John Hamer and his team of volunteer keepers. 

The Apiaries opens its hives to the public on Saturday 7 August from 10.30- 2pm for an informal introduction to beekeeping, hive demonstrations and cups of tea. Watch out for traditional candle making on the 9 October 2010. 

Course details and further information can be found on the website www.blackhorseapiaries.org.uk. 

Many thanks go to John Hamer, Michael Batty and his team of students for letting Daisy Green tag along.

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Broad bean bruschetta

The most versatile of beans

Is any vegetable more reminiscent of summer than the gorgeous broad bean?

It is also the most versatile of vegetables – working beautifully in risottos, pasta, and salads and – as Hannibal Lector says – it also goes perfectly with a glass of Chianti.

When dried, broad beans are wonderful in winter stews and soups, but as summer gets underway, and the young beans are plucked from the pod, they are so tender they can also be eaten raw.

Broad beans are the oldest of all our beans, dating back to stone age times. Mystical beliefs were that broad beans, when offered in marriage, could even ensure the birth of a son. The Egyptians believed that when a person died, his soul temporarily resided in a broad bean prior to passing into the next life.

In 17th and 18th century Britain, the bean was viewed as a bringer of good luck and an integral part of a Twelfth Night cake – finding the dried bean in your slice was a real honour.

The broad bean is also an ancient staple of many Middle Eastern, north African and European cuisines. In Egypt, the most popular way of preparing the beans is by taking the mashed, cooked beans and adding oil, garlic, lemon, salt and cumin and serving at breakfast.

In Italy, the raw beans are served with a piece of pecorino cheese and in Greece they are also traditionally eaten raw, washed down with some ouzo. Habas fritas (deep fried or roasted broad beans) are a wonderful Spanish bar snack, great with a glass of cold beer.

Broad beans are also exceptionally easy to grow and extremely nutritious; full of phosphorous, vitamin A and C and rich in protein. If you keep the beans in a cool, dry place in their pods, they will keep for two or three days.

The beans need to be eaten soon otherwise the carbohydrates in the beans turn to sugar which in turn changes the flavour and texture of the bean. To cook the beans, pod and steam or boil for five minutes if the beans are young and tender, then slip them out of their skins.

Broad beans go best with simple, fresh summery flavours like herbs, lemon juice, olive oil and other green veg. Here at Cookery School, we love to make a simple herby broad bean bruschetta and serve with a glass of chilled white wine.

BROAD BEAN BRUSCHETTA

3 cups broad beans
1 clove garlic, crushed
¾ cup extra virgin olive oil
handful parsley, chopped
handful mint, chopped
juice of one lemon
salt to taste
8 slices sourdough bread for bruschetta

METHOD

1. Pod the beans and place in boiling water for 5 minutes.

2. Drain and slip the beans out of their skins.

3. Smash the beans using a potato masher and mix with the oil, lemon juice, parsley, mint and salt.

4. Grill the sourdough on both sides for a couple of minutes until lightly golden.

5. Top the sourdough slices with the broad beans and drizzle with some more olive oil.

To find out more from Cookery School, go to www.cookeryschool.co.uk.

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