The Bees and the Bees
Still pretty wintery while I write this, but the sun is really present when it’s out and the ice is sublimating. With Spring Equinox just passed, the bees are focused on building up population in anticipation for the first pollen of the season. Crocus, Alder, Poplar, and Willow are the biggest providers in the early spring and this influx of available resources really spurs the queen on to lay eggs at a fast pace.
Beekeepers will be doing brief and rapid inspections on warmer days when the temperatures are above 6 or 7 Celsius. Identifying the hives that are struggling gives opportunity to intervene. Later on, bees will be checked for mites, the queens assessed, and the colonies balanced for the summer flow to come.
Some colonies don’t make it through the winter, but some do extremely well. So well, that they soon become crowded and that causes future problems. This is a good trait however. We note these queens for future breeding and will move the excess population over to weaker hives to jump start their spring.
Looking forward to apple blossoms and dandelions, and prairie plums blooming for the first spring honey. The bees look good, although it’s just a shade early to brag, but spring is the season of renewal and hope and I’m optimistic for the season to come.
Neighbours
I had a chance to participate in helping prepare a presentation for beekeepers in Honduras and Ethiopia. Darryl and Rheal, both whom I respect immensely are part of a government program that sends agriculture advisors overseas to assist and teach (and learn!) methods that may help in their own unique geography.
We discussed the methods of creaming honey and infusing flavours, and the challenges in making good creamed honey in warmer climates and in communities that may not have the amenities that we take for granted. I wish them well on their travels and the good that they do, and look forward to hearing how it went. Eventually they may do a presentation on the project at a Red River Apiarist meeting. Reach out if you want to attend!
New Directions
We seem to be binging on new products these days. Honey with Chilies (Just in time for BBQ season!) Our permanent inclusion of Creamed Honey with Mint, for all of my fellow tea aficionados, and now thanks to my web wizard’s persistent encouragement: Honey infused with Cacao Nibs! Just in time for Easter! This may be a limited time release but that depends on you. Feedback and critique are very much desired by us, so good, bad, or plain ugly let us have it!
Coins
How’s your balance these days? If you have an account with us, and are a member of the Buzz Club (And if you are reading this you probably are!) All of your purchases have been earning Buzz Coins. Check that balance! You may have enough for a gift certificate to put towards your next purchase. Easter is coming! Honey is a gift worth giving, and gifts of food at Easter are traditional and always appreciated.
Easter Heat 🔥
Before I go, I want to share this awesome recipe for Honey Parmesan Carrots for your next family easter dinner or any time really. This sweet and spicey side dish turns up the heat using our (Just Enough!) Spicy Honey with Chilies and of course lots of grated Parmesan cheese bits for a rich savoury balance.
Ingredients
- · 1 1/2 pounds carrots, peeled
- · 1/3 cup medium or course grated Parmesan cheese
- · 1 tablespoon extra-virgin olive oil
- · 1/2 teaspoon granulated garlic
- · 1/2 teaspoon onion powder
- · 1/8 teaspoon salt
- · 1 tablespoon John Russell’s Honey with Chilies
- Preheat oven to 400°F. Cut carrots crosswise into 1 1/2-inch pieces. Cut each piece in half lengthwise; transfer to a medium bowl.
- Add Parmesan, oil, garlic, onion powder and salt to the carrots; toss well to coat. Arrange the carrots, cut-sides down, in a single layer on a large rimmed baking sheet. Bake until the carrots are tender and the cheese is golden brown and crispy, 25 to 30 minutes.
- Transfer the carrots to a serving dish. Drizzle evenly with hot honey. Toss, and serve.
Happy Easter Everyone! Winter is on it’s way out, and spring is soooooo close we can feel it.
Warmest regards,