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Beekeeping
I am interested in starting a hive and looking for any information on the do's and don'ts. I was always told that eating local honey could help your allergy symptoms and since there's nothing more local than you own backyard, it seems like a great idea!
Replies to This Discussion
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Permalink Reply by ToddB on -
I would talk to a local honey supplier and see if they would put a hive on your property. I know in my area they are more than willing to do this, and then teach you all about it.
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Permalink Reply by Kelly Dukarski on -
That is a Great idea! Thanks!
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Permalink Reply by Torry on -
In NC we have the Cooperative Extension Service, which aids small farmers and DIYers with all kindsa home projects. They have recently promoted home beekeeping in response to the decline of the honeybee. They offer tips and tricks, also part of the year free hives and equipment. Does MA have anything similar? If so, they'd be a great source.
T
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Permalink Reply by Kelly Dukarski on
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I will definitely check into it. I'm not sure if MA has a program like that set up but it's worth a shot! Thanks.
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Permalink Reply by Pat on -
Look for the local beekeeping club. They sometimes have classes to help and will offer mentoring. There is a club in every state, so check that out. It really helps if you have someone to call who knows bees.
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Permalink Reply by mary on -
Ive just started working on a small farm with bees - Ill check it out next week and let you know!
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Permalink Reply by Lia Huber on -
I read a great article in Gourmet last summer about beekeeping -- it might be up on Epicurious or gourmet.com? More narrative--really well written--on growing up with beekeepers and then becoming one himself than hard and fast help. Good luck!
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Permalink Reply by future_reference on -
Also, If you have fruit trees on your property they'll go wild!
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Permalink Reply by Kelly Dukarski on
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Thanks everybody! This is all good stuff!
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Permalink Reply by Jacqueline Church on -
My friend Julia Rutland on Facebook is an apiarist (I think that's what beekeepers are called.) Check her page out and see if she has any tips - maybe a good resource or a book..?
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Permalink Reply by future_reference on
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Permalink Reply by Kelly Dukarski on
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Thanks for all the info! I've signed up for beekeeping classes through a local bee association and have been reading like a maniac. I've also ordered bees from a local apiary and they are scheduled to arrive in the spring. For some reason I was unable to find a local source to set me up with hives. Regardless, it looks like things are off to a good start!
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Staff Recipes: Roasted Heritage Breed Turkey
Even though my Thanksgiving will be a party of two, I like to prepare for the possibility of ten! When I heard Wendy was getting a Lilac turkey from Wells Tavern Farm in Shelburne, Massachusetts I jumped on board for a bird.Wells Tavern has raised about 30 of their turkeys for fresh Thanksgiving birds. They are selling heritage breed birds that have had access to pasture throughout the spring and summer, eating natural Vermont grain and scratch feeds – with no antibiotics or added hormones. The turkeys are kept in large fenced pastures, which allows them to naturally scratch and forage, and provides them with protection from predators.
Wendy has been talking about her delicious turkey for a while now, and I am excited to see if I can find success with my first attempt at making Thanksgiving dinner.
Here is her recipe from last year:
Whether fresh or frozen, bring the bird to room temperature before cooking.
Cover the breast with a piece of brown paper cut from a shopping bag, rub it with cooking oil, and tie it in place with cotton string. Alternatively, soak a piece of cotton cloth in unsalted oil, such as corn oil. Remove the covering about 30 minutes before the turkey is done so the breast will brown.Roast heritage turkeys in a hot oven pre-heated to 425F-450F and cook until an internal thigh temperature of 140F-150F is reached. Don't let the tip of the thermometer touch the bone. (Note: The USDA recommends turkeys be cooked to 160F-180F, but these temperature will dry out a heritage turkey. Heritage birds are much more free of disease and bacteria, unlike commercially-raised birds, and do not need extreme temperatures to make them safe for consumption).
Truly the thought of cooking at such a high heat terrified me but it worked out great. We had a 17lb turkey that cooked in 1 1/2 hours.
Cook any stuffing first and put inside the heritage turkey before roasting. Due to the reduced cooking time, stuffing won't become fully cooked. Alternatively, try adding a quartered orange, apple and/or pear inside the cavity instead of stuffing.
Let the roasted bird rest 10-15 minutes before carving.
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