Monthly Archives: July 2012

What’s hot for beekeepers now?

Fashion forward beekeepers are wearing these cute little numbers around the apiary. Who says you can’t look good while inspecting a hive?

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Speaking of cute, Knives 2.0 produces the most beautiful friendly bees I have ever come across.

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Today I put a bee escape on both hives at Baab-Brock farms in preparation for a honey harvest tomorrow. I plan on also pulling honey out of the Sunshine Community Garden the following weekend. If my hives are any indication, the recent rains have kicked off another strong nectar flow and the girls are taking advantage of it.

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Knives 2.0 Loves Propolis

You may recall that I had to requeen Knives’ hive in early spring. I was unable to get a BeeWeaver queen that early so my beekeeping friend Jim Hogg got a bunch from his friend who breeds his own. He uses Minnesota Hygienic Queens which he then breeds with his own stock. I’m not sure what the final combination ends up being, but these are the most gentle bees I have ever seen. I could probably inspect their hive in a smoking bear suit, and they would still just go about their business. However their gentleness is outmatched by their propolis production. These bees glue down everything. And then they glue it down again to be extra sure.

I tried to take some pictures, but they really don’t do the girls justice.

Propolis on Inner Cover

Propolis on Frames

So while inspecting this hive is a bit sticky, I’ll take the mild inconvenience over hot bees. I’ve also found that I hardly see small hive beetles in this hive while Rue’s right next door always has some running around. They probably find it incredibly difficult to find a corner or crack to hide in since everything is gummed up.

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July 21st Dai Due Menu at the Market

Here is the menu for this Saturday’s breakfast and lunch at the Dai Due booth.

Kimchi Hot Dog with mayonnaise.
Shrimp and Grits with a fried egg.
Chicharrones in Tomatillo Sauce Taco with cortido.
Braised Lamb with Peppers on garlic naan bread with 200 yr. yogurt and Kuri squash chutney.
Wheat Crepes with pears, goat cheese and Worker Bee honey.
Cactus Fruit and Lime Agua Fresca.
Iced Cafe a la Olla. Boiled Mexican coffee with sorghum syrup, brown sugar, anise seed and cinnamon, served over ice.

I recommend getting there early if you want any of these items. I missed out on the fried rabbit with Worker Bee honey last weekend as it sold out super quick.

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Honey in the Gardens

Due to the July 4th holiday, it’s been two weeks since I’ve been out to check the hives at the Sunshine Community Gardens. The girls have certainly been busy filling up the top most super with honey.

Rosemary's Honey!

The honey looks darker than the honey I pulled off from Baab-Brock Farms. I think a pollen analysis is definitely in order when I harvest 8 frames from this hive. I’m very curious on what the girls have been feeding on either from the gardens or the surrounding area.

Since all eight frames were drawn out with wax and honey on the top super, I went ahead and added another one. I’ve always loved my frame grip for inspecting frames because it allows me to leave one hand free for other tasks. I also find it makes a handy frame spacing guide when adding on a new super.

Spacing frames on new super

It is very important to get frame spacing correct otherwise you may find yourself having issues down the road as the bees will try and fill any large gaps to get the proper spacing in the hive.

Here is a shot of some nicely spaced frames ready for the girls to start working.

Perfectly spaced frames

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Breakfast and Lunch at the Market

For those folks that will be at the Austin Farmers’ Market this Saturday in Republic Square, stop by the Dai Due both for either lunch or breakfast.

Here is the menu for Saturday July 7th:

Lamb in Chile Colorado Taco with cortido and jalapeno salsa.
Egg Salad + Bacon Sandwich with sliced tomatoes on wheat.
Fried Egg in Tomatillo Sauce with tostadas, refried beans, onions and queso fresco.
French Toast with Worker Bee honey, figs, cinnamon and pecans.
Peach and Blackberry Soda.
Iced Cafe a la Olla. Boiled Mexican coffee with sorghum syrup, brown sugar, anise seed and cinnamon, served over ice.

You’ll notice that Jesse’s french toast will be even better than usual with the addition of Worker Bee Honey.

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