Lemonade stands, it would seem, are passé. These days, culinarily savvy Bay Area kids save for college by marketing artisanal foods—like honey.

Phillip Dedlow, a cook at Chez Panisse, and his ten-year-old daughter, Temme, have turned their backyard three-hive Berkeley "nano-apiary" into a cottage industry, selling jars of raw honey produced from wild blackberry, lavender, acacia, and salvia pollens at Berkeley's Saturday Farmers' Market. The pair came up with the idea for Phil and Temme's North Berkeley Wildflower Honey as a way to spend some quality time together. Dedlow, who has kept bees for six years, says his rule was that Temme had to be actively involved in every phase of the venture. "She designed the labels and signs, she calculates and does our sales, and she helps with the harvest and extraction of honey from the combs," he says.

Temme, who prefers her honey on buttered English muffins, tells customers not to be put off by the cloudy appearance. "Our honey is unfiltered, which is why it isn't perfectly smooth. But when it's slightly crystallized like that, it brings out other qualities—it's very sweet, with a creamy, delicate texture."

For young wannabe beekeepers, Temme also offers this insight: "I tell other kids you shouldn't hurt bees, because they're useful. Unless they're dying—then you can smash 'em to make life better for them."

Berkeley Farmers' Market (Center St. at martin luther king Jr. way), Saturdays 10 a.m. to 3 p.m.