Provence Honey
NectarPerty
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The project

Adopt a beehive from the apiary "NectarPerty" in Montauban-sur-l’Ouvèze (France) and receive your harvest in the form of Provence Honey at home. The Farmer Mariane will take care of your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. As the production coming from one Beehive is big, the adoption is shared among various people. If you wish to have a bigger share, you may adopt more than once. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.

The project

Adopt a beehive from the apiary "NectarPerty" in Montauban-sur-l’Ouvèze (France) and receive your harvest in the form of Provence Honey at home. The Farmer Mariane will take care of your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. As the production coming from one Beehive is big, the adoption is shared among various people. If you wish to have a bigger share, you may adopt more than once. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.

What do you adopt?
A bee colony of the Apis mellifera carnica or buckfast (Brother Adam), species and their natural hybrids. Each Beehive is adopted by 12 CrowdFarmers who receive a box with 2kg of Provence Honey. Our bees live in wooden Dadant hives, with 10 or 12 frames, in an environment almost free of pesticides, as it is located in the middle of the natural regional park of the provençal Baronnies. The beehives are nearby the Ouvèze river (bees, too, need water to live). There are 20 of them, which we named after well-known airports: BER (Berlin-Schönefeld), CDG (Paris-Charles de Gaulle), DUS (Düsseldorf), FRA (Frankfurt), HAM (Hamburg), JFK (New York), LHR (London-Heathrow), LYS (Lyon), ORY (Paris-Orly), TXL (Berlin-Tegel), VIE (Vienna), CPH (Copenhagen), BRU (Brussels), ZRH (Zurich), CGN (Cologne), ARN (Stockholm), GVA (Geneva), LUX (Luxembourg), NCE (Nice) et MRS (Marseille), as a reminder of the far-away civilised world! Every beehive hosts a colony of 10,000 to 50,000 bees depending on the season. A colony produces roughly 25 kg of honey on average per year. During harvest, we take the honey frames out of the hive and remove the seal from the honeycomb. Then the frames are spun in a centrifuge and the honey is filtered. The honey matures in stainless steel barrels for at least two weeks before being filled into jars.
What will you receive?
The box we will send you contains: 2 x Provençal garrigue honey (500 gram per jar) The provençal garrigue honey is harvested at the beginning of the summer. It comes from the pollen of provençal plants, such as rosemary, thyme, savory, but also box trees, bramble, broom, clover and heather. It has a lovely golden color. The flavours of the Provence region are highlighted well in this honey through an intense, persistent fragrance. It has a fresh taste, with a touch of lemon. 2 x Lavender honey (500 gram per jar) Lavender honey is harvested in the middle of the summer. Its particularity is that it does not contain much pollen, and therefore has a very light color. Its composition can incorporate other plants blooming at the same time, as bees can’t be forced to forage for nectar from just one field! This rare honey will surprise you with its subtle scent. It has a nuanced sweet taste and its aroma stand out among all others. Stored in a dry place away from light, our honey will keep its quality for at least two years after harvest. Naturally, raw honey will evolve over time, and can crystallize depending on its floral composition. If you prefer it liquid, you may heat it gently in a water bath.
When will you receive it?
Please, check the deadline for participating in this project (deadline for adoption) below. As of this date the Farmer will start preparing the orders that are to be shipped. You may select the delivery date of your box as suggested by the Farmer at check-out.
Why should you adopt?
* Learn who produces your food, how and where. Receive your food in a conscious manner. * Buy directly from the farmer. Help to generate wealth and better jobs in the rural areas. * Plan ahead and enable the Farmer to produce on demand. This way we can avoid overproduction and fight food waste. * Reward Farmers who make an effort to use environmentally-friendly packaging and cultivation techniques.
Conversion to organic farming
Fresh and in season

How does it work?

Meet the Farmers

Meet the Farmers

Adopt and plan your harvest

Adopt and plan your harvest

Let the Farmer and nature work

Let the Farmer and nature work

Receive your harvest at home

Receive your harvest at home

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Conversion to organic farming
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Small Farm
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Family Farm
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Visitors welcome
Mariane Heberlein
My roots are in Montauban-sur-l'Ouvèze, where my grandfather comes from. I was born 20 km away in the place where our olive grove is located. For me, the olive tree symbolises success through modesty, because it needs little and lives long. My husband and I met during our studies. He was born in Berlin and since his apprenticeship in gastronomy he has always valued exceptional or high-quality food. It all started 20 years ago when we inherited some land from my grandmother: the old trees were pruned, young trees were planted, and ever since then my family gathers around Christmas time to spend entire days picking olives; we enjoy picknicks in the olive field! The passion for all things related to olives never abated since. Within our means, we are gradually becoming more sophisticated and professional. This applies above all to harvesting techniques (when? how?) but also to our ultimate goals (quality over quantity, cooperation with local structures, development of sustainable products). In 2018, we were able to acquire a former olive grove that had been abandoned for many years and which we are now restoring. I cherish the apiary as it lives on through generations: my grand-father kept bees for familial consumption and my father developed the activity; he volunteers in a beekeeper association, and started to sell the surplus. He is keen to pass on his knowledge and shares his passion with my husband who also trained as a beekeeper. Ideally, we would like in the medium term to devote all our strength and the time necessary to these two seasonal activities - bees and olives.
Mariane Heberlein

"Originally, our olive harvest was just enough to supply our family and friends with our own olive oil. As the yields improved, we decided to store in brine the surplus olives, in addition to those brought to the mill. That was our first step towards olive paste and tapenade! This has now become a delicacy about which even our niece Clara, who is very selective in her food choice, is enthusiastic."

NectarPerty
NectarPerty
Our namesake is the Perty pass, located in a lateral valley of the Mont Ventoux, practically at the source of the Ouvèze river, which flows into the Rhône nearby Avignon. Due to the mildness of the south and the austere climate of the southern pre-Alps, the area is very favorable for our two main agricultural activities, olive growing and bee keeping. The secret of the success of the black olives AOP from Nyons comes from the extraordinary sunshine (more than 2,700 hours per year) as well as the brightness of the sky and the clear, dry air, especially in winter. If you then add the fact that we have almost no mistral or fog, you can well imagine why people also appreciate the local climate. Our valley begins with olives at an altitude of 300 meters and ends with our bees on the summit of the Chamouse Mountain at 1,500 meters. This topography provides the bees with a variety of nectar and pollen sources, during a very long flowering period that lasts from May to August. The lack of intensive agriculture is a stroke of luck for the production of honey from lavender, Provençal garrigue or thyme. Growing olives complements perfectly the apiary. In spring and summer, we focus on bees and honey, and in winter we care more about olives. For us, these two activities are not aimed at gaining maximum yields, instead we strive for a resource- and nature-friendly approach. We follow the principles of a circular economy. For instance, after the olive harvest, we use the pomace of the oil mill as fertilizer and chop the branches and the wood of the annual pruning into mulch, which we spread under the trees. Also, we recycle the beeswax from old honeycombs after the harvest in order to produce all the new frames that are necessary for the next season by ourselves. The fact that the olive trees are relatively easy to care for and that we do not use any phytosanitary products saves us a lot of time. With regard to beekeeping, we aim to preserve the species in line with animal welfare and to ensure a sustainable operation of the apiary. To respect nature through minimal invasive care taking gives everyone a great joy, both from the perspective of the Farmer as well as of the CrowdFarmer. We harvest the olives from late November to early January. Traditionally, the olive harvest is done manually. During winter we usually face cold weather and often a blue sky: we start with freezing temperatures in the morning, around noon we are in a T-shirt enjoying the sun and the day finishes at cool dusk around 5 p.m. The harvest is carried out with the help of ladders, so that the picker can reach the highest branches. The picker gathers the olives in a basket or jute sack worn around the neck or the waist. A capable worker can pick about 8 kilos of olives an hour. Nowadays the olive harvest is increasingly carried out with a manual or electric comb. This requires to place a net on the ground around the tree trunk to collect the olives. The olive branches are "combed" so that the olives fall down in the net, where they are gathered before being placed in boxes. Within the same day, they are freed from leaves, olive stems and damaged fruits and then placed in a brine with a 10% salinity. This process is necessary to remove the bitterness of the olives and to preserve them. Finally, the olives mature in large barrels at a cool place for one year at least before they are processed in a specialised workshop (Saveurs du Soleil de Nyons). There, they are first pitted, then ground to a fine paste which is filled into jars that are sealed airtight. Finally, the jars are placed in an autoclave (a kind of mega pressure cooker) to be sterilised. This ensures that the olive paste or tapenade jars remain stable for a longer period (three years).
Technical information
Address
NectarPerty, Montauban-sur-l’Ouvèze, FR
Altitude
700m
Team
1 man and 1 woman
Cultivation technique
Modern artisanal beekeeping
Location