Recently we spent a day at the farm with the Sacred Valley Honeybee Sanctuary harvesting honey from the 12 hive apiary. Several of the Sanctuary’s recent apprentices came to help out with hive checks and harvesting honey from two of the top bar hives. This was a pretty exciting day in our role as hosts to sustainably managed bees at the demo farm!
We started out suiting up and checking on hives in the more standard Langstroth (box shaped) hives in which honeycombs are pre-fabricated. Jerry pulled a fast one on everyone and insisted the inspectors could not wear gloves…eek! Luckily only a few stings later we were on to the top bar hives to harvest! The top bar hives foster a more natural form of beekeeping. The bees make the comb size and shape themselves, adding personal decorating touches that are more in tune with their needs. With this type of hive, you literally just cut off part of the comb oozing with glistening, fresh honey and drop it into a bucket. The pre-fabricated Langstroth hives take a more intensive harvest process that keeps the combs in tact for future use.
So Jerry, the head beekeeper, identified the most honey filled combs for harvest, then quickly sliced the comb into a bucket. I wanted to reach out and eat the honey right there. The bees were less than pleased but I’m sure they had plenty to share!
Next we crushed the comb up in a bucket and poured it into a new bucket with holes poked in the bottom. The honey sat and dripped through several layers of strainers to make the final product, pure organic honey. Home filtered! I’d say I can’t wait to try it but we definitely dug right in at the farm, slurping the fresh honey out of slices of comb. Each comb had a little bit of a different color and taste due to the various plants the bees foraged. Yummmmmm it was so good, messy, and amazing despite the sugar crash that followed. Can’t wait until the next harvest! ~Kat