Planning A Fruit-Based Bee Garden:
Tips For What To Plant And How To Support These Key Pollinators

Growing your own fruit is a great way to help your family maintain a healthy diet, and many fruit plants also help the bee population. Bees are essential pollinators for many of the food crops we rely on, but mites, pesticides, and environmental shifts are threatening many species of these helpful insects. If you would like to grow a fruit garden that is geared toward also helping the bees, you have plenty of delicious options to incorporate into the space you have available.

Fruit trees and shrubs tend to be bee-friendly

Fruit trees are very popular with many species of bees. You should try to plant at least two trees of any variety you choose, rather than singles of many different types. In addition, if you can, add multiple clusters of trees that bloom at different times of the year so the bees have a steady source of food, as this will entice them to keep coming back.

Pear trees are a great pick for a bee garden, and you can plant cherry and apple trees for the summer or peaches and plums for the fall. If you are looking for some non-traditional choices, consider planting quince or medlar trees as well. If full-sized trees feel like too much to tackle, look into dwarf fruit trees that will be somewhat more space-efficient. They will often bear fruit more quickly than their full-size counterparts, but they may also have a shorter life span.

Berries and more unique options work well too.

If your gardening space has room for shrubs or low-growing vines, you are in luck in terms of bee-friendly options. Almost all berries, including strawberries, raspberries, blackberries, and blueberries, are excellent choices. You may also want to branch out and try less common bee-friendly berries like gooseberries and elderberries.

Additional options for your pollinator fruit garden include grapes, various types of melons, avocados, and tomatoes. Depending on your location, you could plant fruits like kiwi, passion fruit, apricots, currants, and loganberries as well. The more diversity you can incorporate, the more bees you will likely attract.

Try to avoid pesticides and herbicides

When planning your fruit-focused bee gardens, consider organic gardening (or, as Home Advisor defines this type of gardening: “a form of gardening that does not allow the use of synthetic fertilizers or pesticides”). Synthetic fertilizers and pesticides are typically chemical-laden products that can do a lot of damage to the bees, but avoiding them can negatively impact the yield and quality of your fruits. Many families are anxious to avoid pesticides and herbicides for their own family’s health as well, and there are ways to rely on more natural options instead.

A homemade oil spray or soap spray can take care of some bothersome pests, and some gardeners use diatomaceous earth as a natural insecticide too. Garlic or chile pepper spray work in some cases, and you may find that a combination of approaches is necessary to get the desired effect. You can also learn to embrace predatory insects that will help rid your garden of problematic pests without causing damage to your fruit plants.

There are many ways that beginning gardeners can help troubled bee populations, and growing bee-friendly fruits in your home garden is a great place to start. There are plenty of options to try, such as apple or cherry trees and almost any kind of berry. By planting fruit in your garden, and avoiding herbicides and pesticides, you not only provide your family with healthy foods from your own backyard, but you provide opportunities for bees to gain much-needed support.

[Photo via Pixabay]

You may have heard the buzz about sugar not being that great for you. This is especially true for those already monitoring their blood sugar in response to having type 2 diabetes. Let’s be clear: sugar is not bad, but we have to moderate out intake of it. Excessive sugar in the diet has been linked with diet-related metabolic disorders such as type 2 diabetes, heart disease, obesity/overweight, and metabolic syndrome. However, watching your sugar intake can be a little tricky these days when consuming foods that are pre-packaged. It may seem obvious that there’s a good amount of sugar in soda, candy, and ice cream right? Less obvious sources of added sugar include yogurts, frozen yogurt, iced tea, iced coffee, and breakfast cereals which are often marketed and sold under the guise of health.

This is why two things are important:

1. Reading labels
   • Check out the serving size. This is the one that gets folks all the time. Did you know a standard bottle (about 20 oz) of Pepsi is 2.5 servings? And who drinks only that amount, really? Be mindful when purchasing drinks, especially iced teas and fruit juices which can be loaded with added sugars and are often more than one serving per bottle. Similarly, if you eat breakfast cereal or snack food bought in bulk, you may want to measure what one serving really looks like.
   • Read the ingredients. If one of the first ingredients is sugar, then reconsider the purchase. Sugar can be sneaky-honey, agave nectar, dextrose, fructose, high fructose corn syrup, corn syrup are all sugars.
   • Look for carbohydrates on the nutrition label.
2. Make it at home
   • You can easily make ices tea and flavored yogurt at home and packaging it as needed. This post is mostly about yogurt, as it’s such a common snack and meals for most Americans. Yet this can apply to many packaged foods and snacks (such as popcorn, salad dressing, oatmeal to name a few) that can be made at home with bulk ingredients to curb added sugars, and cut down on cost in the long run.

One primary offender of added sugars is non-fat yogurt with fruit added. One serving can have as much as 36 grams of sugar added. By buying plain, low-fat yogurt and adding a touch of sweetener (such as honey), local seasonal fruit, and some unsweetened cereal for crunch, you can re-create the yogurt cup with a fraction of the sugar and more protein and fiber.

We used in season blueberries and peaches for this recipe, but it’s completely up to your preferences and tastes. Adding chia seeds and no-sugar-added jam would be a fantastic alternative if you didn’t have fruit on hand, or for the winter. Adding a serving of walnuts or pumpkin seeds would be lovely as well!

Really, the idea is to be more mindful of what we’re eating and feeding our children. Reading labels, making what we can at home, and eating seasonally is conscious eating, and provides better food for better health.

How do you decide what to buy and how to make it? We’d love to know!

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Often, we immediately tear of the tops of vegetables like beets and carrots when we could be eating them! In fact, most vegetable tops are really good eats and are packed with vitamins and nutrients. You’re essentially doubling your purchase when you munch the tops, and who doesn’t love more money and free food?

The first step in using the tops of vegetables is making sure they’re looking happy and still full of life. Stay away from limp leaves and ones that have started to yellow. Opt for leaves and stems that look like they were just picked. If you have them still attached to the vegetable and they look limp, cut them off and pop them into a glass of cold water. This helps re-hydrate the leaves. Keeping the leaves attached to the vegetable is an excellent means of storage. Alternately, wash the tops well, dry them, wrap them in dry paper towels, and store them in a plastic bag in your crisper drawer to keep them for longer periods of time.

We’re going to primarily talk about beet and carrot greens, but vegetable such as radishes, fennel, celery root, and turnip have delectable tops that should be considered.

Beet greens are the leaves and colorful extension of the beet root itself. They have a very earthy flavor and taste very similar to spinach. Eating them raw, torn into salads or placed onto sandwiches for an extra nutritional punch is a great and easy way of getting beet greens into your diet.  Cooking the leaves is another way to go as they take on a very lovely texture and taste great. I use both eaves and the stems when cooking them, which tastes a lot like Swiss chard. I enjoy them sauteed in butter with a little salt, pepper, onion, and garlic. Simple. That’s a side dish I use for eggs in the morning, or along side some protein and lentils for dinner. The leaves are also great in soups. Adding beet greens to kale and white bean soup with sausage is an excellent way to buff up the soup as well as adding in some more great nutrition.

Good ways to use beet greens:

• Raw on sandwiches or salads
• Sautes and stir fry’s
• Cooked and added to quiches or frittatas
• Raw or cooked, ground into a pesto with oil, sunflower seeds or walnuts, and a little Parmesan cheese
• Added to smoothies
• Added to pastas, casseroles, and meatloaf

Carrot tops are another overlooked food at the market. They taste like an herby mix of carrot and parsley, with a hint of bitterness. They’re bright flavor lends them well to fresh preparation. Lots of folks make pesto with carrot tops, which is a great way to use them. Carrot top pesto goes well in soups, on pastas, an over grilled meat or cooked vegetables. The tops can be used as a salad green as well, cut with scissors or chopped into leafy green salads, or as a main ingredient mixed with beans or vegetables (see recipe below).

Good ways to use carrot tops

• Carrot top pesto with oil, sunflower seeds or walnuts, and a little Parmesan cheese
• Fresh, cut into salads
• Cut into soups
• Used as a substitute (or along with parsley) in tabbouleh

How do you use the whole vegetable? We’d love to know!

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