|Queen Bees tart de citron by Danielle Marvit|
|Joan and Chris "cracking" open a hive.|
Claudia's in the background
After cracking open the inner cover, Jennie, Joan, Monica and Barb look at the top of the hive to see if the bees need more space. The one below is a small 5-frame "nuc" (short for nucleus) that just got started this year. The bees in this colony were still building comb and didn't need more room.
|from l-r: Jennie, Joan, Monica (behind Barb) and Barb looking|
at newly opened colony to see if it needs more space
|Monica, Claudia, Eva (holding frame) and Kerry|
looking at a frame to see if it has newly-laid eggs
Barb, Claudia, Kerry, Chris and Jennie take a close look at a frame to see if it has brood (eggs, larvae and pupae). Eggs are very hard to see--they look like a tiny grain of rice at the base of a cell--so it sometimes takes close inspection! We brought a couple magnifying glasses to the apiary to help us out.
|From left: Barb (in pink), Chris, Kerry, Claudia and Jennie|
looking at a frame of brood
|(Clockwise from lower left: Christina (her back is to us),|
Barb, Jana, Roberta, Kerry, Wendy, Mary Anne and Lynetta
(Linda and Robin are hiding in the corner.)
We called this the first ever Western PA Queen Bee Pot luck, but we were much more like worker bees than queen bees. Here's part of the "field force" enjoying dessert!
Then it's back to work again! :)
|Queen bee? Looks more like a worker bee!|
Barb at sink with honorary "honey bee" Lucy the Dog
This is a tart drink that is nice after a hot day in the apiary.
4 cups rhubarb, chopped in 1 inch dice
2 quarts water
4-5 cups (even more, if you'd like) orange juice
1/2 cup freshly squeezed lemon juice
1 cup honey (or more to taste)
Seltzer water (optional)
Place rhubarb and water into a large sauce pan and bring to a boil. Simmer, uncovered for about 20 minutes, or until rhubarb is very soft. While the rhubarb is simmering, stir together the orange juice, lemon juice and honey in a large container (3+ gallons). Strain rhubarb water into the container, pushing on it a bit to release its juices. Stir well to dissolve honey and combine. Cool to room temperature then place in refrigerator. To serve, fill a glass with ice, then fill half way with seltzer water and pour rhubarb mixture on top. Add-ins and alternate: Add a splash of vodka Or, use sparkling wine instead of seltzer. Or, skip all that and just pour a tall glass over ice. Makes...oh...a lot!