Tuesday, February 23, 2016

It's Spring!

OK, so today's high is forecast to be 38 degrees Fahrenheit, with snow, and the current precipitation consists of ice pellets.  And yes, it's February.

But for the bees, and therefore beekeepers, it's early spring!  The girls are starting now to build their populations up, the queen is ramping up her laying of brood, and they're preparing for the inevitable arrival of dandelions, their first food of the year aside from what we feed them.

As an aside, we don't touch our dandelions until they've bloomed and gone to seed.  And then we make sure to kick and blow the seeds around the yard so there'll be even more later in the summer and next year!  Yes, that's the exact opposite of what my mom told me as a kid, when she classified dandelions as "weeds" and freaked out that there'd be too many when we blew the seeds.  But that's because now that I'm an adult, with my own yard, I know their value and I want them!

At any rate, it's definitely time for us as beekeepers to start thinking spring, and this time we're expanding from 10 hives to nearly 30 (yes, you read that right!), so on Saturday we went to the bee supply store and picked up a bunch of woodenware for some of our new hives.

Photo:  Carol Peterson

Part of the fun was also bringing two friends who've just ordered their first two nucs, and getting them set up with everything they'll need as well!  Eric and I are both so excited to be mentoring new beekeepers, you have no idea.

And then on Sunday when it was nice and warm, I visited the hives to see how they're doing, give them some more food of protein filled "winter patties" to keep them going until the nectar and pollen arrive, and treat them with a bit of Apivar.  Now's the time for "spring" mite treatments, since varroa mites attack the larvae, and the queen is ramping up her brood production, the mites'll be ramping up too.  Yuck.  There's no sadder sight to me than seeing honey bees with varroa mites clinging onto them, sucking them dry like a plate-sized tick on a human.  (shudder)

Spring feels so, so close now.

In the meantime, we console ourselves with our tapped maple trees, which are producing nicely.  I have to say, I understand why maple syrup is so expensive now!  Boiling it down is a long, long, long process, and when 10 gallons of sap yields just 1.5 pints of syrup... well, you get the picture.  But it's such a pretty picture!

And what to do with your maple syrup?  Well, I personally highly recommend this recipe for maple-buttermilk pudding cake that I tried Sunday night.


Monday, February 8, 2016

This One's for Us

Because we don't do enough things (yes, that's facetious tone right there), Eric came up with the admittedly awesome idea that we should make maple syrup too!  So he ordered a set of 10 taps, and we gathered all the plastic gallon bottles we could find, and this weekend before the Superbowl, we found five trees in our front and back yards that were viable to tap.  They've got to be at least 12" in diameter for a single tap, and over 18" in diameter for two.  One of the trees fit the bill for two taps, so we got to use six of them!

We were completely unprepared for (and amazed by!) how quickly the sap started to flow and how fast it came.  We put in the taps just yesterday, and we'll likely have 10 gallons of sap by tonight!  Of course, it takes 40 gallons of sap to make one gallon of actual maple syrup once it's boiled down, but at this rate, we'll have that before the week's out!  We were figuring 1-2 gallons would come from the whole 6-week season, but it looks like we'll have more like 5 or 6, which is awesome.

These won't be for sale in the shop, though, these are just for us and gifts for friends.  After all, who wouldn't love 100% pure New Jersey maple syrup?

Friday, February 5, 2016

Back to the Bees

Here in northern New Jersey, it got near 60 degrees on Sunday... January 31!  Crazy.  But that meant the bees were flying.  They were going nuts, in fact, uncrossing all their little legs in their "cleansing" (bathroom) runs since they won't go in the hive, bringing out their dead, and generally cleaning house.

We took advantage of the terrific weather and the girls' activity, and did inspections on all 11 hives.

The six in our yard are doing well, most with phenomenal populations, one with the population a little lower than the rest, and we'll need to keep an eye on them.  One of the hives, the Pooh hive, was downright angry because their mouse guard had been removed somehow, and we believe a mouse or other animal had gotten in and shredded some of their comb.  We replaced the guard, and when they get a chance, they'll repair it like new.

They all still seemed to have quite a bit of honey, but had eaten the two winter patties we provided to each colony, so we added one more to each hive.  Better too much food than too little, and if there's one thing these bees will not die of under our watch, it's starvation due to lack of stores.

The two hives up the road, one of which we're actually overwintering as a single deep hive box rather than our typical two-deep, are going gangbusters, bursting at the seams with bees.  We'll have to be right on top of them in early spring so they don't swarm!  We gave them each a new patty too; they'd devoured theirs.

The two hives farther across town were also going gangbusters, and actually really calm and unstressed, which was nice to see.  We gave them each a patty and let them go about their business unhindered.

And then there was the small summer swarm Eric had caught and collected back in June.  We tried our darnedest all summer and fall to keep them going, requeening them when theirs disappeared, adding honeycomb and brood from other hives, and feeding them, but they just never really got their population where it needed to be to survive the cold snap once it came.  We found the hive devoid of live bees, and just a handful of dead ones on the bottom and in the comb.  The top box still had all their honey and they hadn't come near the food we'd left them.

So we're down to 10.  In practical terms, we're ok with that.  I personally get upset over losing a hive, and cried for those girls, but in the end, we're doing well.  If it keeps going like this, we're in a really great place for honey and expansion come spring!

Tuesday, January 26, 2016

Chickens and Mushrooms and Coloring, Oh, My!

We've been working diligently on the mushrooms, and have sold our entire first flush of lion's mane, plus a bunch of pink and blue oysters.

Lion's Mane Mushrooms

Pink Oyster Mushrooms

Blue Oyster Mushrooms

How pretty are they?  And I love that people are almost as excited about them as we are.  The ones we didn't sell, we used to make oyster mushroom tacos for dinner!

So good, and an amazing vegetarian option for the non-meat-eaters out there.

Meanwhile, I've been busy with the coloring pages, coloring the ones I'd already listed, plus adding some more!

And the chicklettes?  Well, they aren't fond of the cold and outright hate the snow we got over the weekend, but they're doing well.  We get eggs every day, even though it's understandably slowed down a bit in these cold, short days.  And Miranda is really personable.

Friday, January 15, 2016

Vegetarian Lobster?

The first of our mushrooms to fruit enough for us to try some were the lion's mane, so we harvested a small one today to share.  Aren't they cool looking?

Eric had read that these mushrooms can taste like lobster, but we were both skeptical.  I mean, that's just weird, right?  Eric actually has spent his life not fond of mushrooms, so after he sauteed them up in a pan with a bit of butter and a touch of salt and pepper, I was the first to try.

Would you believe me if I tell you they taste like lobster?!  They totally do!  My mouth is watering thinking about it.

It's vegetarian (vegan if you don't use butter), low cal, low point, naturally grown & chemical free lobster!  Kosher too, for those who are so inclined.

Even better?  Check out this article from the Huffington Post.  Researchers have been experimenting with lion's mane's apparent ability to regenerate nerves, improve memory and cognition, and boost mood.

Mind blown!

Oh, and the pink oysters?  Yeah, they're going to be harvested this weekend, for sure.

Sunday, January 3, 2016

I Satisfy my Drawing Bug, You Get to Relax

Something new at Fabric of my Mind... adult drawing pages!  I love this new craze, because it both gives me a productive reason to draw... and then gives me something to color afterward!

There are several already, and more on the way!

It started with the bee, of course.  And then I just got addicted.  I'm having so much fun with these!

Monday, December 21, 2015

Mmmmm... Mushrooms!

Soon, anyway.  Probably in a couple weeks, in fact!  Eric and I decided, after buying a shiitake log at the local garlic festival, to become mushroom farmers.  Yes, really.  Bees and honey, chickens and eggs, and now mushrooms.  I've always loved mushrooms, but until starting to read about them, neither one of us realized just how healthy they are.  It's pretty incredible.

So we started with shiitakes, pink and blue oyster mushrooms, and lions mane.

The blue oysters became fully innoculated with mycelium most quickly, so yesterday Eric and I built the fruiting chamber, sort of a greenhouse that's primarily about keeping the right level of humidity.

We built a PVC frame around metal shelving, and then covered the whole thing in a plastic tarp, leaving a door of sorts, so we can get in and work with the mushrooms.

We set up the humidifier with the electronic sensor Eric built, and a light on a timer, and then Eric cut slits in the fruiting bags.  See all that white all mixed in with the coffee grounds?  That's the mycelium, the body of the mushroom plant!  I know it looks kind of ick, but what comes from it is totally worth it.

And now we're just letting the humidifier do its thing.  Can't wait to watch them fruit!
Related Posts with Thumbnails