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Seeds, Oliver, beekeeping class, ferments, and GAPS diet.

Seed catalogs have started to arrive.  Doesn’t it seem a bit earlier this year?  I don’t remember getting catalogs before December.  Whatever, it’s nice to start figuring the next season’s planting as we head into the dark, chilly part of the year.  I’ll be sticking to the usuals, such as peppers, tomatoes, beans, etc, but I want to get more herbs going this year, along with root veggies, and maybe try again with the squash family.  (Why am I the only person on the planet who cannot grow squash??)

This past weekend, Isaac was in a musical at the high school.  He was in the chorus, playing one of the orphans and, later on, one of the thieves.  Rehearsals had been going on for two to three months — that was a lot of work, I bet.  They put on three shows over the weekend and we went to the Saturday evening one.  It was really amazing!  I was so incredibly impressed!  Not just at the hard work & talent involved but that people can get up on stage and do… anything.. in front of so many people — without having a nervous breakdown and passing out.  *shudder*  Taking him to & from rehearsals felt like a major pain in the butt at the time (it wasn’t, really; it only took a few minutes out of my day) but seeing the show made it all worth it on my end.  I hope he chooses to do more!

Our beekeeping club will be having their annual holiday dinner in a couple of weeks.  Man, those people are some good cooks!  At each holiday dinner, they hold a silent auction.  Most everyone brings something or two to put on the table and then we all mill around and jot down bids.  It’s to raise funds for the club and it’s just plain ol’ fun.  We’re not talking big ticket items, just little things.  I think last year I made a bee-themed bag?  This year, I’m making some bee sting/bug bite balm.  I’ve got some herbs infusing for it right now.  Maybe if I get enough time after Thanksgiving weekend, I’ll sew something up as well.

Speaking of the bee club, they’ve decided on a time for the 2013 beginning beekeeping class.  I’ll make a separate post about it down the road but, for now, it’s going to be February 16 from 9:00 a.m. until 3:00 p.m.  Same as always:  Everyone is welcome, kids included.  You get not the class but also membership into the world’s best local beekeeping club, the Illinois state beekeeping association (you don’t have to live in Illinois), a free beginning beekeeping book, and door prizes.  The cost is $30 — that’s for the entire family, not per person, and includes everything I listed.  Good, good stuff from good, good people.  If you’re in northeastern Missouri, southeastern Iowa, or western Illinois and are at all interested in learning about bees, this is where you want to be.  You won’t be pressured to buy bees — at all — but you will have an opportunity to get in on the group buy if you wish.  Shoot me an email or leave a comment if you want more info.

I recently got in a much-awaited order:  Pickl-It jars.  Oh, man, I’m excited!  I’ve done great with ferments like kombucha, viili yogurt, and kefir — even doing some salsa now & then.  But, overall, I’ve had horrid luck fermenting veggies.  Sauerkraut, I’ve tried repeatedly and all have been disasters.  Blech.  Now, armed with the Pickl-Its, I can give t another go — anaerobically, as it should be.  This week, I’m prepping to start sauerkraut, kimchi, cranberries, ginger carrots, and beet kvass.  I got the beet tops cut off the beets this morning and put into the dehydrator.  I’ll pound those to dust and sneak them into various soups & stews over the winter.  I can’t stand the things but I can’t stand to let them go to waste , either.  From the book I have on anaerobic ferments, it says the beets need to sit for a week or so without their tops to concentrate the sugars, before I make the beet roots themselves into beet kvass.  I should be able to get the other ferments going over the next couple of days, though.  I’ll keep you all updated on my new fermenting adventures!

In other news, I’m going to be starting on the GAPS diet Monday.  GAPS stands for “Gut and Psychology Syndrome”.  Don’t let the “psychology” part of it fool you — while I may be completely psycho, it’s also for allergies and a gazillion other things.  It’s not a permanent diet but a temporary, healing diet.  The first month or so, the “intro” is rather restrictve but it’s very quick.  You start out with a limited range of well-cooked meats & veggies that are not likely to offend your system and then add other things back in, one by one, backing off if they cause you any issues.  Once you’re on the full GAPS diet, it’s pretty  easy as the choices are plenty.  The gut continues to heal and, after a year or two, all should be as well as can be and you can transition to a normal diet, to hopefully include even grains and other major offenders.  I’m going on it for my severe allergies.  There’s not much I can eat anymore without some sort of reaction — and those reactions are getting worse and worse.  I went on the full GAPS diet last year and saw some remarkable improvements, even without doing the intro.  It’s not for everyone, that’s for sure, but I’ve experimented on myself enough to think this could be at least part of the answer for me.  Either that or I end up in the ER one of these days with one of these stupid reactions to food.

So now ya know.  I’m sure I’ll be rambling on about GAPS this or that stages & foods over the next few months, probably some whining along with it.  Keep me in line, folks!

I love balls!

Happy Halloween!  ‘Tis the season for sugar overload, right?  I’m cool with that.  The kids dress up and get to gorge themselves on candy one night each year.

But the rest of the year?  We try to keep things a little saner.  Still, it seems that everywhere we go, someone is offering the kids candy.  Candy here, candy there, oftentimes without parental approval.  People just assume that all kids can have candy.  They don’t bother to ask about allergies or other health issues.  They just shove candy down your kids’ throats as soon as your back is turned.  Hrmph.

Okay, so not everyone does that.  Lots of folks do ask — and even make it a point to get my permission without the kids hearing it.  I love those people!  And I get that even the non-askers mean well, I really do.  It’s just that there are a few health & allergy issues in this family that make fighting off candy every. single. week. a bit tiresome.  Poking those issues in the eye once a year is tolerable.  A couple of times every week, not so much.

Of course, the kids are always strong enough to just say no, right?  Bwahahahaa!!!  Um, no.  Unless you hang something over their heads.  Something shiny and/or sugary.  Enter homemade candy…  For every piece of crap candy they turn down while out & about, they get two — count ‘em — TWO pieces of homemade candy.  Homemade candy, as in I control the ingredients.

This week, I made up a couple of different candies.  Not just for kids anti-crap-candy bribes, er, rewards, but also to keep my grubby paws out of the Halloween candy the kids bring home and for taking a treat to the monthly bee meeting.  Allow me to introduce you to Mounds & Balls:

These are a homemade take on Mounds bars.  You know, the poorer cousin of Almond Joy?  The recipe I based mine on can be found at Elana’s Pantry.  I used honey in place of the agave nectar and added more.  Otherwise I used roughly the same ratios but I did just eyeball it all.  I also had no fancy-pants Mounds molds so I rednecked it.  I used a ginormous cookie sheet, lined with wax paper, and smooshed the coconut goo out over it until it was more or less even.  Then I melted the chocolate chips in the microwave and spread out over the top of the coconut goo.  After that, I let it harden in the deep freeze for a few minutes, then inverted on the counter and spread more melted chocolate over the was-bottom-now-top, formerly-uncoated-side of the coconut goo.  Back into the freezer for a few, then onto the counter for cutting into squares.

A word on cutting before you lose your mind turning all of that hardened chocolate into a yummy but shredded disaster:  Save yourself some heartache and score the top chocolate with the tip of your knife.  Then cut… with patience.  And be prepared to eat the screw ups before anyone sees them.

Now for these little darlings… or what’s left of them.  I could not stop eating them!  Holy crap, they’re good.  I started with Butter Believer’s creamy Ball Snacks recipe .  I had no dates to use but, honestly, I think they would have messed up the whole ball mojo for my taste buds so I’m glad I left them out.  I stuck almonds on the food processor and whirred them for a bit — but not into butter mode, then added about half as much shredded coconut as the nuts and a good blob of coconut oil and some glugs of honey.  and then some more coconut oil and yet more honey.  You know, until it looked, felt, & tasted right.  I’m all anal about proportions like that.  Play with it.  Lick the spoon and your fingers.  A lot.  Eventually, birds will sing and you’ll know you have it right for your taste buds.

Shove that puppy in the fridge for a half hour or so to firm up a bit.  That’ll make it easier for the next step:  Roll between your hands, by the spoonful, to form balls.  Some I tossed in cocoa powder but I preferred them plain.  (I’m not a chocolate freak.)  Then toss those sucker back in the deep freeze quick before you eat them all.

I’m storing all of these in the freezer for safekeeping.  (The coconut oil doesn’t get break-your-teeth-off hard, just nice and firm.) It makes it more difficult to mindlessly munch them all into oblivion.  In theory.  The sad reality of it is I’ve nearly finished off all of the leftover balls.  *shame*  I believe that the Mounds were the crowd favorite but I think they’re all nuts.  Balls are where it’s at, people!

Please pretend you didn’t just see me walk to the deep freeze to sneak a couple more from the freezer while writing this.

Adventures in Honey Extraction

Oy.  What a day…

Remember our recent attempt at harvesting the honey supers from the hives?  I think I forgot to mention that a certain someone *cough*Steve*cough* had, um, misplaced the bee brush and hive tool the time before that.  So, even if the honey had been capped, we’d have had a rather difficult time getting the frames out.  We did try, with a butter knife and a goose (or turkey?) feather.  The feather wasn’t so bad but the butter knife just wasn’t doing the trick.

And did I tell you that, at the last MVBA meeting, the club bought an extractor to loan out to those of us without one?  And that I got to bring it home with me that night?

This week, I was reading Chris’ blog, Show Me The Honey, and he mentioned that the bees don’t always cap the honey in the fall.  Hrm.  So I was determined to get back out there today and just pull those suckers while we had one or two last good days before fall turns too cold.

Um, wait.  What about the still-missing hive tool and bee brush?

Off we went to Dadant — Josie, Charlie, and me.  (And so much for much in the way of school done today…)

$46 later (plus $30 in gas)…

I bought two each of the hive tools and brushes — and hid one set for the next time someone *cough*Steve*cough* loses them.  I also bought a couple of filters while I was at it — a 600 and 400, per the bee dude’s advice.  Those white things just sit on top of a five-gallon bucket and do their thing, easy peasy.

Once we got home, Charlie and I suited up and headed to the hives.  (Okay, so maybe we spent a half hour trying to get the @#*&^#% smoker going first but we’re not going to talk about that.)  We’d decided that, unless we saw some massive improvement in the Hans Hubermann hive, we’d combine it with one of the other two.  Sure enough, it was still just… so-so.  A beautifully perfect bottom brood box but the second one was next to nothing.

We pulled a half dozen decent frames off of the yard-swarm hive but there wasn’t much in the Fred McMurray hive super.  Phhbbt.  We managed to get few odds & ends of wax & bits of honey to add to the pile, at least.  Then we took five frames, bees & all, out of the Hans Hubermann brood box and added it to the top of Fred McMurray and did the same with the remaining five frames, adding them to the top of the yard-swarm hive.  (We layered some newspaper, poked a couple of slits, and sprayed with sugar water, between the two sets of bees.  They’ll gradually eat through the newspaper and, by that time, will be used to each other and combine nicely into one.  Or so the people who know these things say.)

Of course, halfway through this process, the @^%!(# smoker went out.  All was peachy keen until I started moving the frames from Hans Hubermann.  Man, were they ever cheesed off.  Charlie and I had to walk away to catch our breath.  Whew.  Charlie only got stung once, lightly on the ankle.  I got hit four times on the hands.  Stupid smoker.  I’m sure the cheesed off bees had nothing to do with the fact that, by then, my gloves were coated in honey and propolis, making me stick to everything in Creation, and killing bees left & right like some big, clumsy buffoon.  We’ll just blame the smoker because it’s an easy scapegoat.  And I hate it.

But looky!  We got some honey to extract and some extra wax!  Definitely not a record breaker but, hey, we’ll take what we can get.

We took apart the extractor to wash it out and Steve did a little Mr. Fix It (it was a scratch & dent clearance buy), and…  Boy, what a pain in the butt that thing is to get put together.  There’s a little doohickey on the inside that has to seat just right for the inner part.  I had to go call Steve in to help because, by then, he was back outside getting ready to butcher some ducks.  He got nearly as cheesed off as the bees before he finally got it seated correctly.

Nah, he didn’t really beat it with a hammer.  He just really, really wanted to.

The kids and I managed to get the frames extracted, after “forking” the cappings off.  Oh what a mess.  I was getting so tired, I FUBARed the frames and ended up with  a pile of wax chunks to crush & strain tomorrow.  One had foundation but the others were all foundationless.  I had planned on saving them back so the bees would have pre-built come for next year but I’m sure they’ll live without it.  Besides, that means more wax for me, right?  ;-)

I’ve got the extracted filtering into a bucket overnight and will deal with the other sticky comb mess chunks tomorrow.  I’m pooped for today.

I’m an artist.

Pest ID?

Before I forget, the new website is partially up if you want to go take a peek:  SlowMoFood  I’m going to be adding some more content this week.  A humongous thanks to David for setting it all up — and an even bigger thanks to Miranda for sharing him!

This morning, a neighbor stopped by for a pest ID.  I’m horrible with that stuff myself so figured I’d ask around.  These little bugs were on a squash leaf that had a shotgun pattern working in a curve across the leaf.  Any ideas?

Garden update:  Charlie has started picking the first of his cherry tomatoes!  We’re all very jealous but he has been nice enough to share them.  Some of our larger tomatoes have started blushing but our cherries in the main garden didn’t go in until much later so they’re behind the curve.  We have been picking blackberries and raspberries lately and, man, are they good!!!  And no thorns!  Both plantings of bush beans are up and doing well.  I think I’ll get another planting of them in this week or next.  I’m finally getting around to pulling the sugar snap peas this week and will be planting some pole beans in their place at last.  I got a few rows of muskmelons and watermelons planted last week, along with some basil the week before.Both plantings of cucumbers are up and doing well but nowhere near fruiting yet.  Luckily for me, my booth at the market is right next to some wonderful veggie farmers and they loaded me up with cukes this past weekend!  I pickled a couple dozen quarts yesterday.  We’ll probably crack one jar open tonight for a taste test because we’re all pickle freaks.

Another vendor gave me a big bag of apricots a couple of weeks ago and all I had time for then was to get them in the freezer.  I was going to turn them into jam and can them last night after I finished the pickles but the dang power went out.  A transformer blew right outside our house and we were a couple hours without electricity.  Maybe I’ll get time to do them up today?

Bimbo Bakeries

I’m not sure where we picked up these bread racks but they’re pretty fitting, eh?  We only have four and, man, have they come in handy!  I need to find out where I can get more.  With “Bimbo Bakeries USA” imprinted on them.

So remember I was doing a little baking to fill in at the farmer’s market until the garden starts to produce?  Ha.  It seems that baking is becoming a full-time profession for me.  Sourdoughs, French breads, soft sandwich breads, aged rustic breads…  And the sweet breads have become quite popular — sweet lemon bread, sweet orange marmalade bread, and pumpkin cinnamon bread.  I’m having trouble keeping up with demand with my crappy little one-rack oven.  We have a spare oven in the basement that someone gave us.  Assuming it’s in working condition, I’m hoping Steve can get it installed in the next week or two.

FYI:  I’ve decided I don’t want to mix this personal blog/journal/family photos with the biz side of things.  David is currently working on getting me set up on a new, separate site:  SlowMoFood.com.  I’ll let you all know when that’s up and running so you can take a peek.  In the meantime, I set up a Facebook page for it here:  Facebook/SlowMoFood

The garden is behind where I’d like it to be but certainly ahead of last year.  I’ve gotten in a second planting of bush beans and am still working on getting the last of the peppers in the ground.  I’ll try to finish that this next week, along with seeding some melons.  It’s still dry as a bone here, although we did get a very welcome 4/10″ several days ago.  There’s another chance for rain this weekend so everyone cross your fingers!

In my busy-ness, I didn’t make my usual birthday post but Nellie turned seven about a month ago!  Good grief, they grow up quickly!  She got several girly things for gifts but her favorite was having Grandma Kaye take her to a real beauty salon for a fancy-pants haircut.

In the animal department, things are going pretty well.  We’re now up to 24 ducks, including some Anconas I bought from a fellow vendor at the market last week.  I’m really, really, really liking ducks.  We had six geese but a coon or other nasty thing dug under their night pen and took the three smallest of them.  Our turkeys kept dying off until we only had a few left.  I finally got around to mentioning it to Gail, our turkey guru, and she suggested they might be eating the medicated chick feed.  Yep, sure enough, I had been mixing medicated chick grower with higher protein game feed for them as I had read somewhere on the internet.  We’ve now stopped that and we’ve had no more deaths.

The bees.  Oh, don’t ask about the bees.  I’ve been so busy, I haven’t checked them in forever.  I hope to get out there and do that this next week but don’t hold your breath.

So, yes, we’re still alive.  Things are going well — very well.  I love working at the market.  The customers are great and, even better, my fellow vendors are wonderful.  I was pretty intimidated by most of the other vendors at first, thinking they’d be competitive & snooty. Afterall, they’re all so experienced and I’m so very new to it all.   Nope, they are incredibly generous and welcoming, openly sharing their knowledge with me, friendly & chatting all morning long.  It’s a great group of people and I’m very thankful to be a part of them.  I look forward to each & every Saturday morning.  Pretty cool stuff.

Back to bimbo baking!

Eating my lunch.

I think Ilene put it best:  The farmer’s market has been eating my lunch.  It’s been fun.  It’s been educational.  And I’m so glad I’m doing it.  But, dang,…  Busy, busy, busy.

To do a quickie catch up on the garden:

We strung up fencing for additional tomato rows.  I’ll have to do a count but I think we’re talking a total of around 300 tomato plants in the main garden.  I just have about 50 more to put in the ground tomorrow and I can forget about tomatoes for a while.

The sugar snap peas are doing well, after a bit of sulking during the heat.  I came very close to pulling them during their pouty period so that some pole beans could take their place.  Remembering Josie’s pea drama last year, I just couldn’t bring myself to do it.  Good thing because they’re now producing pretty well and I have some happy, pea-breathed kids.

I got the TPS (true potato seedlings) in the ground, taking the place of the frost-bitten potato pulls from earlier this year.  The frost-bitten onions are being replaced by a row of basil seedlings and a three double rows of bush beans.  With pole beans late to go in and needing bigger flushes for market, I bought a few pounds each of Contender and Top Crop bush green beans and got them planted tonight.  I’ll plant another couple of rows each week for a steady supply.  Pickling cucumbers went in this afternoon, as did a couple of rows of okra.  I’m not a big okra fan but I planted a row of green and a row of burgandy for my market customers.  Not being in the south, I don’t know how well they’ll be received so we’ll just have to wait and find out.  My broccoli and cabbages are a flop this year.  Either I put them in too late or summer weather arrived a bit to early — or both.  I’m still leaving them out there to grow for the moment since I can harvest the leaves here and there for slaw.

The front sidewalk is almost cleared out now.  I have the peppers still to plant, along with a few miscellaneous things.  Those giant piles of tomatoes, though?  Gone!  I think I have 20 tomato plants left.  All of the others have either been sold or given to friends & neighbors.  Makes me feel good to not have so many left over this year!

Hatching season, for us, is finally nearing the end.  There are a few dozen chicken eggs hatching out right now.  Most of those will go to friends of ours and the others will either be sold or go to replacing aging hens.  (We also have a couple of broody hens so there will be no shortage of chicks this summer.)  One incubator has eight or ten duck eggs, saved from our own ducks, and three more goose eggs to go.  If I’m remembering right, the incubators should be all cleared out by mid-June.  Whew.  We might have gone a little nuts on the incubating this year…

Farmer’s Market!  It really has been fun!  Mostly because the other vendors are so nice, as are the customers.  I’ve sold a ton of plants — man, those were a pain in the butt to haul back & forth.  Still, it was great getting others to try new varieties & colors of tomatoes.  I can’t wait to see them come back excited about growing even more next year.  I’ve also been selling fresh & dried herbs and some lettuce mixes.  The lettuce is about petered out for the spring so I’ll be pulling it out to be replaced with some hot-weather greens.  My big seller right now?  Breads.  I’ve been making French breads, Italian breads, and sourdoughs.  The sourdoughs will, I think, become my hottest item.  I love, love, love sourdough and I think that comes through.  I’m also making a few oddball sweet bakery items to round things out.  Last week was lemon bread and this week will be cinnamon pumpkin bread and chocolate cake with honeycream frosting.  Later on, I plan on adding some sourdough cakes & other sweets.

So, yeah, I’ve been a bit absent on here but we’re all doing well — and working hard.  Once I get a better rhythm down for this baking schedule, I hope to be more efficient & have more time to, well, sleep.  And maybe blog a bit.  ;-)

Countdown to the farmer’s market…

The opening day of the new Hannibal Farmer’s Market is this Saturday.  Yikes.  I am so not ready.  These past couple of weeks have seen my spending hours on the phone with various state & local offices, getting paperwork, permits, & fees in order, and trying to come up with some general (sane) plan for it all.

A few days ago, I planted out 170 tomato seedlings into TomatoHenge.  I still have about 100 left to find spots for — and support.  I might end up having to do some fence trellising with them for this year.  The onions I planted earlier this year were bitten back by frost pretty hard and many of them did not survive.  I’ve bought a few replacements that I’ll get planted out this week.  Same for the potato pulls that were hit by frost.  I have a few dozen TPS with which to replace them this week.  I’m thinking I’ll get some dent corn planted this week as well and maybe some early plantings of bush beans.  I bought a few pounds so that I can succession crop them over the summer.

I’ll be spending the rest of today potting up the rest of the seedlings to sell.  And watching ducklings hatch!  We have six already hatched with several more eggs left to go.  Of course, they won’t all hatch out but we’ll hope for a good percentage.  Six goose eggs are keeping them company and due to hatch out in the next couple of days as well, along with a few chickens. Shortly after that, there are more goose eggs and a dozen White Silkies to hatch.  And did I mention I’m saving back duck eggs now to incubate?  Yeah, because I need more to do.

(For my notes, I set about five dozen chicken eggs to incubate on the… 9th?  10th?  Thirty of these will be for the Cooks to raise for a laying flock and we’ll keep the leftovers to sell or add to our flock.)

(Are you getting the sense of scatterbrained-ness in this post?  Yep.  I’m there.  Consider this one of my thinking-out-loud posts.)

The salad greens and herbs are doing very well so I’ll have plenty of those to sell at market on Saturday.  I’ll also have all of those seedlings for sale, along with some sourdough.  I fed the starter this morning and will begin baking tomorrow. (Cody’s grinding wheat as quickly as he can for me while I’m out tending to plants.  I don’t know what I’d do without him!)  Steve’s going to be working some miracles for me in the next few days to get canopy weights & tables made for me.  This is truly a family effort!  Then again, most things we do are.

By the way, the Hannibal Farmer’s Market does not yet have a website up and running but they do have a Facebook page.  Check them out here:  Hannibal Famer’s Market.  On that same note, I’ve been tinkering with the SpeedKin Facebook page.  I’ve had to go back to old blog pics since the garden isn’t terribly photogenic at present.  I’ll try to get some better pics with this in mind over the season.  In the meantime, check it out here:  SpeedKin on Facebook.  I’m open to suggestions.  :-)

The New Hannibal Farmers Market

When we first moved here, I asked around about the farmers market in Hannibal and got nothing but negative responses.  This year, a group of people got together and decided to take control.  The Hannibal Farmers Market is being reborn this year and I get to be a part of it!  How exciting!  Or at least it was exciting until I started trying to find my through all of the regulations at the various levels.  Sheesh. I think I’m finally getting a solid understanding of most of the requirements and I’ve typed it all out on my reference page here.  Maybe it’ll help some other poor schmuck out.

For the rest of you out there, stop by a see us!  We’ll be in the historic section of downtown Hannibal, Missouri every Saturday from May 19th through October 13th this year, from 8:00 a.m. until 1:00 p.m.  We should have a pretty good mix of vendors selling a variety of items.  Once the gardens start coming in, I expect there will be lots and lots of fresh produce for you to choose from!

Personally, I’ll be selling breads (including sourdoughs), produce, sewn items and other crafts, soaps, seedlings for your gardens, and fresh eggs.  Later in the season, I hope to have beeswax and raw honey available (remind me to go give the bees a pep  talk!).  I’ll also take orders for live chicks to hatch out.  If you have any special requests you would like to see me carry, please let me know.

I’ll be working on getting a separate page set up for my farmers market customers.  You can see a link to it already along the top navigation bar.  I’ll try to get that done this week, along with reworking the Speedkin Facebook page and a newsletter.  I figure three different choices for customers/potential customers to be updated should be enough, right?  I assume that the Hannibal Farmers Market will be getting a website as well and I’ll link that once it’s up & running.

In other news, we had another turkey poult die overnight, one of the black ones.  That brings us down to 14 live chicks, I believe.  That’s still plenty enough to get us started on turkeys.

Yesterday, I got my main tomatoes planted out in TomatoHenge.  170 of ‘em.  I still have another 100 or so to plant out…. somewhere.  I’ll try to figure that out this weekend while I’m potting up the remaining seedlings for sale at the market.

Now off I go to don a beesuit and do a quickie inspection.  I’m betting (hoping?) at least a couple of the hives need a super added right about now.


Someone’s gonna be walking bowlegged for a couple of days.

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