Period Beehives: Wood Hives, Part 2

Another period style of a wood hive is also Italian. Hive management and harvest are much clearer in these examples than other styles of wood hives. Harvesting and swarm catching can be seen in the picture above. It appears that harvesting is done from along the length of the hive. The swarm is being caught on the short side indicating an entrance on that end. Two hives can be seen behind the hive being harvested. This shows how hives are placed.

It is unclear in these images if there are hinges on either hive or if the panels are pinned in place. The hive must be closed up after inspection or harvest. The bees will only build in tight and dark spaces. The image directly above looks to be a beekeeper pulling a panel off. It also appears as though there is another hive stacked on top. This interpretation would necessitate the side panel opening. This would be possible if there were a space to slide a knife inside to separate the combs from the side panel. This could possibly do considerable damage to the combs though.

Memorial Day Recipe: Honey Cranberry BBQ Sauce

A BBQ sauce for your Memorial Day grilling!

This recipe is from Honey.com

Ingredients

• 2 cups - fresh or frozen cranberries
• 1-1/2 cups - honey
• 1-1/2 cups - ketchup
• 1 cup - red wine vinegar
• 2 Tablespoons - lemon juice
• 2 Tablespoons - Worcestershire sauce
• 1/2 teaspoon - coarse ground black pepper

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Directions

Combine all ingredients in a medium-large saucepan. Bring to a boil and simmer, covered, for 20 minutes. Remove cover and simmer for 20 minutes more or until thickened (mixture will thicken slightly as it cools). To can, pour hot sauce into sterilized jars, leaving 1/2-inch head space. Wipe tops and threads of jars with a clean, damp cloth. Place lids on jars so that the rubber sealing compound sits evenly on rim and screw rings on firmly. Place each jar in a pot of water that comes 1 to 2 inches above the jar tops. Cover and bring to a boil. Hold water at a steady boil for about 45 minutes. Remove jars from pot and let cool on a dishcloth with space in between each jar. Store in a cool dark place. (In lieu of canning, sauce may be stored, covered, in refrigerator up to 1 month.)

SERVING SUGGESTION

Serve over turkey, chicken or pork, or use as a dipping sauce for egg rolls or potstickers.

Beekeeping Adventures: First installation!

Last night I installed one of the hives. This is a video my friend Leif took. There will be more video once I get it edited.

Honey varietals did not exist in the Medieval and Renaissance times as we know them now. They were named for the area harvested and the season. This hive is in the backyard of a Victorian house. I have decided to name this bee yard "Painted Lady."

Seven more packages will be picked up and installed today. Video and pictures will be taken of that too.

First hive is set up!
Posted by Leif Erik Carlson on Friday, May 22, 2015

Modern Recipe: Baklava!

It's my friend Leif's birthday today. I asked what his favorite recipe with honey is. Baklava! Probably the most popular recipe with honey in it... nuts, cinnamon, orange, and honey! What's not to love?

Ingredients 

Makes 3 Dozen

1 (16 ounce) package of phyllo dough

1 pound chopped walnuts

1 cup butter

1 teaspoon ground cinnamon
Zest from half an orange

1 cup of water

1 cup white sugar

½ an orange, sliced

½ cup honey

Directions

Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.

Chop nuts and toss with cinnamon and orange zest. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan.
 
Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
 
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
 
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add orange slices and honey. Simmer for about 20 minutes.
 
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.