I am anticipating a big melt down today followed by fever.
Which translates to snow melting and spring fever.
With temperatures on the rise from now until next week, the bees will surely know that spring is close.
I’m sure they will be out today. As I took them some sugar-water this morning, the temp was 25 degrees F. One lone bee came out as I was banging on the hive trying to unstick the feeder that was frozen to the bottom board.
I wondered how the bees decide who gets to break away from the warm cluster and investigate the disturbance. The bravest one? The youngest one? The dumbest one? I’m sure they have a system. Bees are very smart, you know.
Here is a close up of the feeder that goes into the hive. It is called the Boardman entrance feeder. The bottom of the feeder is where the bees can access the sugar-water. The next lip helps it fit snuggly in the hive, and the top hole is where the water goes.
The round opening on top is just the right size for a mason jar. The lid has very tiny holes in the top.
Fill the jar with equal parts of pure cane sugar and water, screw on the lid and place upside down in the feeder. I’m guessing this will be gone in just a couple of days.
Sometime this weekend, I hope to open the hive and check on the progress of things. Warmer weather spurs the queen to begin laying eggs again and I’m told now is a good time to reverse the hive bodies (the one on top will go to the bottom) to help in the prevention of swarming.
In other news, the garlic is weathering the snow just fine.
I found several bulbs of garlic from last summer’s harvest in my kitchen. I had stored them in a dark, cool space and totally forgot about them. They were still good and I decided to slice them up and dry them in the oven.
After I peeled the garlic, I used my mandoline to slice them very thin. I put them on a piece of parchment paper and placed them in my oven at the lowest temperature (which is 170). Every hour I stirred and checked them. They looked close to done after 7 hours, so I turned off the oven and left them in overnight.
The aroma was unbelievable and I dare say my kitchen smelled better than any fine Italian restaurant. Today, the plan is to grind them up and give them a special place with my other spices.
In just a few weeks, my meat chickens will arrive. I have been busy getting the nursery ready and need to find another tub to go with this one. We are expecting 25 chicks and they will outgrow this tub very quickly.
Have a great weekend!