Saturday, April 30, 2016

Tom and Tom on their bee adventure to Georgia

We are so grateful for Tom Flebotte and Tom Porter for making the long journey

to Georgia to pick up those gorgeous packages of bees!

You guys are the best!!

HCBA 2016 Bee School Graduation

Hear Ye, Hear Ye!

Announcing our newest group of bee school graduates!!

What a great group of beekeepers they will bee!

Thursday, April 21, 2016

HCBA Celebrates Earth Day at Springfield Museum

What a great day we had representing HCBA and our bees.

It was a lovely event attended by a welcoming crowd.

Special thanks to club members and recent bee school graduates Tommy and Jane Stanziola.

They jumped right into making bee headbands and talking bee talk.

People love bees!

Wednesday, April 13, 2016

HCBA April 21 Bee School Meeting

The April 21st Bee School Meeting will be here soon!

We will have two guest speakers.

Kim Skyrm, Ph.D.
Chief Apiary Inspector/Apiary Program Coordinator
Massachusetts Department of Agricultural Resources


Mark Creighton, our Connecticut Bee Inspector

Also we will be having a discussion on beeswax products and first aid.

There will be a raffle for all 2016 students, with the grand prize being a beautiful hive and bees!

Make sure you get a seat for this fun fiilled meeting!

7-9pm WHIL , Chicopee, MA 01013

Sunday, April 10, 2016

Honey Recipe

Something delicious and a bit summery!

Sweet As Honey Spinach Salad with Honey Mustard Dressing by Beetrix Royale Fresh salad for a light lunch that can be beautifully packed in a mason jar. Add grilled chicken or fish for a complete meal on-the-go. Ingredients Dressing: 3 tablespoons - honey 3 tablespoons - balsamic vinegar 1 tablespoon - Dijon mustard 1 clove - garlic 6 tablespoons - extra virgin olive oil 3/4 teaspoon - salt 1/4 teaspoon - ground pepper Salad: 1 cup - grape tomato, halved 2/3 cup - cucumber, cubed 4 ounces - grilled chicken breast, sliced 1/2 cup - jarred roasted red pepper, diced 2 cups - baby spinach, torn into bite sized pieces Directions Add all dressing ingredients into a blender and mix, or add ingredients to a bowl and use immersion blender to make dressing. Set aside. In two pint sized mason jars, build salad by adding the following into each jar in the following order: 1 ½ tablespoons honey mustard dressing, ½ cup grape tomato, 1/3 cup cucumber, 2 ounces grilled chicken, ¼ cup roasted pepper, 1 cup baby spinach. Close lid to jar and store up to 3 days. When ready to eat, unscrew lid, shake out all ingredients into a bowl and enjoy! Note: Store extra dressing in a sealed container in the refrigerator up to one week. Yield: Makes 2 servings Nutritional Information per serving (Single Salad with Dressing) Calories: 240 Total Fat: 10g Saturated Fat: 1.5g Trans Fat: 0g Cholesterol: 50 mg Sodium: 310 mg Total Carbohydrates: 17g Dietary Fiber: 4g Sugar: 10g Protein: 20g : % Daily Values* Vitamin A: 40% Vitamain C: 45% Calcium: 8% Iron: 15% : *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Saturday, April 2, 2016

HCBA April 7th Meeting

HCBA April 7th Meeting!

The topic will be Fall and Winter Management with our

guest speaker Jeff Rys

Extracting Honey with our guest speaker Bill Romito

Looking forward to seeing you all there 

and remember dandilions on our lawns are good bee food!

Willimansett Heights Improvement League, 118 Mount Vernon Road, Chicopee, MA 01013