The fruits of their labors

Summer time...and the livin' is easy.

But not for the bees. Worker bees, which live about four to six weeks, literally work themselves to death gathering nectar, pollen, propolis (plant resin) and water to bring back to their colony.

So, when you sit down to summer meals, you can thank a bee.

Extension apiculturist Eric Mussen of the UC Davis Department of Entomology and Nematology, says one-third of the American diet is pollinated by bees. Without bees, we'd be eating such wind-pollinated grains as wheat and rice. 

Our gardens and orchards yield such favorites as carrots, cucumbers, onions, apples, grapefruit, oranges,  pears, cherries, raspberries, strawberries, blueberries, lima beans, sunflowers and almonds.

All pollinated by honey bees.

Cole crops, such as cabbage, Brussel sprouts, collards, kale, kohlrabi, spinach, chard and broccoli?

All pollinated by honey bees.

Even milk and ice cream are linked closely to the honey bee. Cows feed on alfalfa, which is pollinated by honey bees (along with other bees). Ice cream ingredients usually include fruits and nuts, other bee favorites.

The ever-popular fruit salad features blueberries, apples, oranges and pomegranates.

All pollinated by honey bees. 

An apple a day may keep the doctor away, but without the bees, we'd have no apples.

Love apples and honey? Here are two recipes from the National Honey Board celebrating both honey and apples.

Apple honey crisp

2 lbs. apples, quartered and sliced (1-1/2 quarts)
1/2 cup plus 1/4 cup  honey, (separated)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup flour
1/4 cup butter, softened
Warm Nutmeg Cream, (recipe follows) or ice cream

Toss apples with 1/2 cup honey, cinnamon and nutmeg in bowl. Turn into 2-quart baking dish. For topping, beat flour with butter and 1/4 cup honey until crumbly; sprinkle over apples. Bake at 350 degrees for 40 to 45 minutes or until apples are tender and topping is golden. Serve with warm nutmeg cream or ice cream.

Warm nutmeg cream

1/2 cup whipping cream
2 tablespoons honey
2 tablespoons butter
1/4 teaspoon nutmeg 

Combine all ingredients in saucepan and bring to boil. Simmer, stirring often, for 5 minutes or until mixture thickens slightly.

 Honey apple cake

1/3 cup butter or margarine
1/3 cup packed brown sugar
2 eggs
1/3 cup honey
1 teaspoon grated lemon peel
1-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon  ground nutmeg
1/8 teaspoon  ground allspice
1/4 cup water
1 cup (1 medium) pared, cored, & chopped apple
1/4 cup  chopped walnuts
Honey Apple Topping

Cream butter and sugar until light and fluffy. Add eggs, one at a time; beat after each addition. Beat in honey and lemon peel. Combine flour, baking powder, soda, spices and salt; mix well. Add to creamed mixture alternately with water; begin and end with dry ingredients. Stir in apples and nuts. Turn into greased and floured 9-inch heart-shaped or round cake pan. Bake at 325 degrees F. for 45 to 55 minutes or until wooden toothpick inserted near center comes out clean. Cool 10 minutes and remove from pan. Cool completely. Brush top of cake with sauce from honey apple topping; arrange topping on cake.

Honey apple topping

1/3 cup honey
2 tablespoons rosé wine
2 tablespoons lemon juice
2 medium apples

Heat honey, rosé wine and lemon juice. Core and slice 2 medium apples; add to honey. Cook until tender and glazed; turn slices halfway through cooking. Makes topping for one 9-inch cake.

Honey bee pollinating apple blossom. (Photo by Kathy Keatley Garvey)

Honey bee pollinating apple blossom. (Photo by Kathy Keatley Garvey)

Gravenstein apples ready to be picked. (Photo by Kathy Keatley Garvey)

Gravenstein apples ready to be picked. (Photo by Kathy Keatley Garvey)

Gravenstein apples ready to eat. (Photo by Kathy Keatley Garvey)

Gravenstein apples ready to eat. (Photo by Kathy Keatley Garvey)

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