Helping Solve the Bee Crisis in Your Own Backyard

Author: Christy Erickson (SavingOurBees.org)

For 100 million years, the bee has been a driving force in the spreading of nature’s beauty and bounty. It plays a vital role in pollination and the health and geographical population of many of the world’s vegetables, plants, and flowers. However, due to the use of pesticides and loss of natural habitat, the bee population went on the decline and in 1998, when it reached its lowest point in the last thirty years.

Fortunately, due to increased public awareness and activity, a devastating economic and ecological disaster is being averted and the bee population is again on the rise. Still, there is much room for improvement. As an individual hoping to make a positive impact on this issue, you must both understand the problem and know the right ways to take action.

The Importance of Bees

Pollination is the reproductive process for much of plant life. Wind-blown pollination and manmade pollination make up much of it, but animal pollination takes up a good chunk.

Bees and other pollinators are responsible for nearly 75 percent of the crops we depend on regularly; without them, coffee, apples, peaches, berries, and all kinds of other valuable crops could be lost or diminished. Protecting bees and helping them thrive is important not only to their species, but to our own survival, as well.

How the Problem Started

Nobody really knows when humankind’s expansion across the globe started seriously hurting the bee population. It is impossible to count wild bees, but scientists have noted that the global domesticated bee population has been flat.

Borne from a desire to do less harm to birds and mammals, neonicotinoids were introduced in the 90s as the worldwide standard for pesticides. While the degree of their negative effect on the immune systems of bees is debated, the fact that these pesticides do have some negative effect is widely accepted.

Raising Awareness

Many different organizations across the business world and the ecological community started talking about the problem early on, but it wasn’t until after the colony collapse of 2008 that the public awoke and learned how important bees are. They started putting pressure on farmers and government agencies to prohibit the use of these pesticides, and they have succeeded in some cases by temporarily halting their use.

The public also learned that replacing bee habitats and being more bee-friendly was easy to do, had personal benefits, and did make a huge difference in the bee population.

Bee Houses and Watering Holes

Like any other animal, bees need food, water and shelter. When we domesticate more and more land, we take away food and shelter from the bees. Because bees are small and we like the flowers, plants, and vegetables they pollinate, it is easy to work with them and provide manmade places to live and food to eat.

A pile of wood left alone, or a small section of unmown grass is perfect house or cover for bees. There are many sturdy, innexpensive bee houses that can be bought. Planting flowers in the ground or a flower pot and leaving flat bowls of water around would be excellent food source sources, as well.

A Winnable Fight

The efforts to save bees are successful largely in part due to increased urban beekeeping efforts. For those who want to make a positive impact in the city, but have limited space, rooftops, balconies, and fire escapes can all be converted into mini pollinator gardens for the bees.

Beginning rural gardeners can plant simple things like giant hyssop and sunflowers in the summer, and asters and goldenrods in the fall to attract bees with their favorite nectar. You can also plant things like tomatoes and squash, which help pollinate and provide you with fresh, organic produce. To deter pests, opt for bee-friendly pesticides — many of which you can create from household items you already have.

Good results are pouring in. Scientists are starting to see domestic bee populations go up. A world problem is being solved by average people in their fire escapes and backyards — and you can join the cause!

Helping Solve the Bee Crisis in Your Own Backyard-2

 

Succotash is a great summer side dish. Corn, beans, and tomatoes, and other summer vegetables are in full swing, making it a great go to for putting meals together for the family. Succotash has been around for a long time, having originated as a Native American dish. The two key ingredients of a standard succotash are corn and beans. Traditionally, Lima beans are used, but any bean will do! Think of pinto beans, black beans, kidney beans, cow peas, northern white beans, Roman beans, mixes of all beans!

It’s tasty, it’s simple, and it’s also a nutritious powerhouse! It’s high in fiber while being low in both calories and sodium. Corn brings

 vitamin B6 to the table, which aids in brain chemistry as well as helps stabilize our natural sleep/wake state. All beans are generally high in folate, which is excellent and important for women trying to conceive, and those who are pregnant. Furthermore, folate is great for the maintenance of healthy cell production. Beans also have manganese and thiamine which both play a role in maintaining a healthy metabolism. Lastly, beans are full of fiber with a little protein, which help us stay fuller for longer and aid in our digestion. When paired with a grain like rice or bread, succotash provides a meal with a complete protein for those who don’t consume meat.

Topped with herbs, this succotash is an excellent side to  grilled chicken, poached or fried eggs, steak, or fish. Try dicing up a summer squash, or zucchini and tossing it in. Like peppers? They add color, flavor, and nutrition. Be creative with what’s in season to jazz up your succotash!

Simple Summer Succotash  

Serves 4

1 tablespoon oil or butter

2 ears fresh corn, shucked

1 medium onion, diced

1 pint cherry tomatoes, halved

1 ½  cup cooked beans (lima, pinto, butter, black), prepared at home or canned

Optional

¼ cup chopped fresh parsley

¼ cup chopped fresh basil

½ cup thinly sliced green beans

1. Heat your oil or butter in a large skillet over medium heat and add the cut red onion. Saute 1-2 minutes and add the cherry tomatoes. Cook down for 5-7 minutes.
2. Once the tomatoes have begun releasing their juices and the onions are becoming soft, add the shucked corn kernels and beans.
3. Cook for an additional 2-3 minutes or until the corn is fully cooked through. Season with salt, pepper, and/or fresh herbs.

 

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Beets are abound this time of year. They’re beautiful, robust, and earthy. I’ve talked to many folks who carry them home in their market baskets simply because they’re gorgeous, yet don’t know how to prepare them. I can assure you, cooking beets is relatively easy, albeit a little messy. Red beets especially can stain clothes (it’s used as a natural food dye!), so be sure to wear an apron. I also recommend using food handler gloves if you’re worried about staining your hands.

There are a bunch of ways to cook beets, obviously. If you’re looking for easy-peasy, then I’d say roast them. I find by roasting beets you maintain both flavor and texture. Peeling and cutting the beets into mostly uniform sized pieces is the brunt of the work. Generally, I leave small beets (1” diameter) whole, cut medium beets (2”-3 ½”) in half, and quarter beets that are greater than 4” in size. From there, the sky’s the limit!

I like to toss them in a little extra virgin olive oil, just to coat, with a little salt and pepper. I scatter them on a baking sheet lined with parchment paper and pop them into a preheated 400F oven and begin checking them after 20 minutes, depending on the size. I check them every 5-7 minutes thereafter forking one into my mouth and checking for doneness “the old fashioned way”. Once they’ve reached a blissful texture, remove them from the oven and let them cool. From that point on you can add them to any number of dishes, or eat them perfectly as they are.

Now, you may be thinking: “It’s 90 degrees out. I’m not going to preheat my oven to 400F!” – and no one would blame you! Another really simple way of cooking beets is to boil them stove top. I love doing it this way for when I quick-pickle beets. If the beets are fairly large (4” or more in diameter), I like to cut them into quarters. Leave the skin on! You can easily peel it off after they come out of the cooking liquid. If the beets are little, I just leave them whole. I also think this makes for really pretty presentation later.

This method is good for 3-4 medium to large beets, about what you would get in a market bunch

For red beets (makes 1 quart liquid)

3 cups water

1 cups red wine vinegar

1/2 cup sugar

2 Tbs. salt

1 bay leaf

10 peppercorns

For golden beets (makes 1 quart liquid)

3 cups water

1 cups red wine vinegar

1/2 cup sugar

2 Tbs. salt

1 bay leaf

3 cardamom pods

Bring the liquid to a simmer and place the beets in, either cut or whole making sure they’re all of similar size. Check for tenderness after about 15 minutes and every 5 minutes thereafter. Once easily pierced with a knife to the center, remove the beets from the liquid, cool, and store. I like to cool the poaching liquid and store the beets in it.

As is, or tossed with a little fat and seasoning, beets make a beautiful and nutritious addition to any meal. After cooking the roots themselves, consider sauteing the greens and mixing the beets back in!

On of my favorite ways to eat beets is in a salad with crumbly cheese, fresh greens, olive oil, and toasted nuts or seeds. It’s so simple, but the flavors knock it out of the park every time. I should mention that this lends itself to adaptation well: feeling fancy-pants? Use golden and red beets. This dish also plays well into the fall. I like to roast the red onions and toss them in there for more rustic earthiness.

Roasted Beet Salad

Serves 2 as a main, 4 as a mini

2 cups roasted or poached beets

3 generous hand-fulls of fresh salad greens

¼ of a medium red onion, sliced thinly

1-2 tablespoons extra virgin olive oil (EVOO)

1 tablespoon red wine or balsamic vinegar

Salt and cracked black pepper to taste

Optional

½ cup walnuts, sunflower seeds, or pepitas gently toasted and cooled

3-4 ounces block feta, cotija, or queso fresco in chunky crumbles

Once you have everything at your fingertips, begin by making a bed of greens, followed by the beets and red onion. Drizzle on the EVOO and vinegar. Season with Salt and pepper. Top with crumbles cheese and toasted nuts or seeds, if using.

Enjoy!

by Chris Langone

DANBURY, Conn. — Military veterans with a craving for fresh produce and community fun are welcome to $15 Market Gift Certificates on Saturday, Sept. 24 from 10 a.m to 2 p.m. at the Danbury Farmers’ Market. Senator Richard Blumenthal and Mark Boughton, Mayor of Danbury will join in Saturday’s festivities at 11, which include live Jazz music, fabulous fresh local food, churros and more!

“Farmers’ Market Veterans Celebration & Appreciation Day is the first event we have that’s just for vets,” said Peggy Zamore, Director of the Better Food for Better Health project of the Danbury Farmers’ Market. “It’s our way of thanking them for their service.” Through this annual program initiated a few years ago by the Connecticut Department of Agriculture, and now administered by the Danbury Farmers’ Market, community veterans can receive $15 in Market Certificates for Health to purchase fruits and vegetables.

Funding for the program over the year has been provided by the Fairfield County’s Community Foundation, with additional funding this season provided by Farm Credit East.

In addition to the certificates for veterans, $15 in market certificates will be given to all who attend the “EAT SMART LIVE STRONG” nutrition workshops at 12:30 and 1:15 p.m. Our market registered dietitian, along with a Spanish translator, will discuss making the best healthy choices at the market and how to chose, prepare and store produce.

Every week, SNAP/Food Stamp benefits are matched up to $20, along with WIC and Senior Farmers’ Market Nutrition Program vouchers. The Farmers’ Market is open Saturdays from 10 a.m. to 2 p.m. at Kennedy Park in Danbury through Oct. 22. The market also offers free blood pressure checks and nutrition, health and fitness activities. While certificates must be used on fruits and vegetables, Farmers’ Market shoppers can also purchase clams, fresh baked goods and specialty foods. “This year there is a focus on vets and farming and protecting their health through food and healthy choices,” said Zamore.

For info about FREE parking, the Free downtown trolley and more information about the Danbury Farmers’ Market, visit their website www.danburyfarmersmarket.org or call 203-792-1711.