42 Get a Start in Beekeeping
Thinking about raising honeybees? Here’s what you need to do.
LEARN ABOUT BEES Invest time in learning about the world of bees. Join a local beekeepers club or find a mentor.
SELECT A SITE Look for an out‑of‑the‑way location with distance from neighbors, livestock, and public spaces. A southeastern‑facing spot with morning sun, afternoon shade, wind protection, and nearby nectar sources is best.
PURCHASE SUPPLIES You’ll need a hive, supers (boxes for honey storage), a smoker (to calm bees when working the hive), a hive tool (to remove frames and supers from the hive), a bee veil (to protect your face and neck when working the hive), and gloves. Check farm supply stores, online suppliers, and local apiarists. Starter kits sell for U.S. $250 to $500.
CHOOSE BEES Talk with local beekeepers to find out the best types of bees for your area, then order stock for a spring delivery or pickup. While bees can be shipped, it’s best to buy a “nuc” (nucleus hive, typically four or five frames with bees and brood) from a local apiarist.
HIVE THE BEES Late afternoon or early evening is the best time to hive the honeybees. Ask your supplier for detailed instructions. Check on the hive after a few days and begin following standard beekeeping practices.
61 Churn Your Own Butter
START TO FINISH: 10 MINUTES MAKES: 1 2/3 CUPS (300 G)
1 quart (1 L) whipping cream*
½ teaspoon sea salt or kosher salt (optional)
STEP 1 Place the cream in the bowl of a stand mixer. Using the whisk attachment, beat the cream on
medium‑high about 8 minutes or until the fat and liquid separate. (Place a towel over the mixer to
avoid getting splashed toward the end of mixing.)
STEP 2 Line a large sieve with a double layer of 100%‑cotton cheesecloth and set it over a bowl. Pour the mixture through the sieve. Gather the cheesecloth around the butter and squeeze to get as much of the liquid out as possible. (Reserve buttermilk for another use.)
STEP 3 If desired, place butter in a medium bowl and use a rubber spatula to knead in salt. Pat butter
with a paper towel to remove any excess liquid. Transfer the butter to a piece of parchment paper or waxed paper. Form into a log or square, wrap, and chill until ready to use or up to 2 weeks.
*RECIPE NOTE If using ultra‑pasteurized whipping cream, it may take longer to beat before the butter separates from the liquid (about 12 minutes total).
PER 1 TABLESPOON BUTTER: 102 cal., 12 g fat (7 g sat. fat), 31 mg chol., 2 mg sodium, 0 g carb.,
0 g fiber, 0 g pro