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Hey! Bump required! Guys, we gotta get to the task here!

A lighthearted attempt at priming the pump here:

Man with his penultimate jar of 2015 honey:

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Man having his sweet moments:

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suckonsimon said:
Hey! Bump required! Guys, we gotta get to the task here!

A lighthearted attempt at priming the pump here:

Man with his penultimate jar of 2015 honey:



Man having his sweet moments:
Click to expand...

Looks delicious Simon!
 
How much honey do your bees produce every year, Simon? I confess I know nothing about beekeeping other than the fact that you're keeping bees.
 
talikat said:
Looks delicious Simon!
Click to expand...
oops I've quoted the wrong post! Nice to hear that, Talikat, but this is in answer to Urban guy:

It's very early days with me pal. This spring is just my third season beginning. Last season I harvested just 52 pounds. But in northern Britain it was a disastrous year for honey production with a cold and wet July and August during which time the colonies - at their maximum population through those months - had to survive on their own spring store as getting out foraging was impossible. Several beekeepers near me took no harvest at all last year so I was pleased with my 52 pounds. I also increased my number of colonies to five and all five have survived the winter which pleases me. The average winter loss is 30% currently, so at 0% loss I'm doing really well. And the first signs are really good, in terms of the amount of activity on these first warm sunny days. If the season's weather is favourable I am hoping for 60-80 pounds per colony, given the quality of my bees and the local environmental conditions. But it's a dance with these girls! They do their own thing! If I miss any preparations they are making for swarming most of them could be up and away and bye-bye honey!
 
suckonsimon said:
oops I've quoted the wrong post! Nice to hear that, Talikat, but this is in answer to Urban guy:

It's very early days with me pal. This spring is just my third season beginning. Last season I harvested just 52 pounds. But in northern Britain it was a disastrous year for honey production with a cold and wet July and August during which time the colonies - at their maximum population through those months - had to survive on their own spring store as getting out foraging was impossible. Several beekeepers near me took no harvest at all last year so I was pleased with my 52 pounds. I also increased my number of colonies to five and all five have survived the winter which pleases me. The average winter loss is 30% currently, so at 0% loss I'm doing really well. And the first signs are really good, in terms of the amount of activity on these first warm sunny days. If the season's weather is favourable I am hoping for 60-80 pounds per colony, given the quality of my bees and the local environmental conditions. But it's a dance with these girls! They do their own thing! If I miss any preparations they are making for swarming most of them could be up and away and bye-bye honey!
Click to expand...

Damn! That's a lot of honey! Do you sell it?
 
suckonsimon said:
Hey! Bump required! Guys, we gotta get to the task here!

A lighthearted attempt at priming the pump here:

Man with his penultimate jar of 2015 honey:

attachment.php


Man having his sweet moments:

attachment.php
Click to expand...

I'm so envious, looks divine! Sexiest thing I've seen today ;)
 
UrbanBohemian said:
Damn! That's a lot of honey! Do you sell it?
Click to expand...
It's been lovely to give some jars as gifts. But, yes, we sell too. The requirements of production for sale [European Union requirements] are not arduous. So happens we live bang in the middle of our post code [zip code] area and so that's the name of the honey. That ties in with a) there are health benefits to eating the honey of the district where you live and b) it's an area of outstanding flora and nectar-bearing trees. We sold last season for £3.80 per 1/2 pound jar. That's around six, seven dollars is it?
FelicityJohns said:
I'm so envious, looks divine! Sexiest thing I've seen today ;)
Click to expand...
I'm delighted, Felicity! How grand it would be to feed you a spoon of it! As happens, the word which often comes up when people taste it is "divine". I like that!
 
Last edited:
suckonsimon said:
Man splitting willow

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What beautiful wood you have!!! (Hey, someone had to say it! :D ) But it truly is, looks so pristine, lovely clear grain.

Been out sowing chard today; anyone familiar with Rhubarb Chard? I've never tried it, hoping it doesn't disappoint!
 
FelicityJohns said:
What beautiful wood you have!!! (Hey, someone had to say it! :D ) But it truly is, looks so pristine, lovely clear grain.

Been out sowing chard today; anyone familiar with Rhubarb Chard? I've never tried it, hoping it doesn't disappoint!
Click to expand...

Any gal who appreciates my wood gets a close up:

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Rhubarb Chard lightly steamed so the stem is still crunchy, or chopped in stirfry ... nice.
 
suckonsimon said:
Any gal who appreciates my wood gets a close up:

attachment.php


Rhubarb Chard lightly steamed so the stem is still crunchy, or chopped in stirfry ... nice.
Click to expand...

Oh! That deserved zooming in for a closeup.... ;)

On the willow, that is! :eek: (That's my story, I'm stickin' to it... :D )
 
Simon -- that picture of your honey snack just made this guttural groan come out of my mouth. Holy hell. That looks good.

Also, nice wood ;)
 
FelicityJohns said:
What beautiful wood you have!!! (Hey, someone had to say it! :D ) But it truly is, looks so pristine, lovely clear grain.

Been out sowing chard today; anyone familiar with Rhubarb Chard? I've never tried it, hoping it doesn't disappoint!
Click to expand...

1) I also very much appreciate your wood. Total wood lover here. :devil:

2) We grow rhubarb chard every year and love it. Steam it or quick in the skillet with just a bit of olive oil and garlic and it is ready to eat in a flash. You want it so it is just wilted. Crunchy and delicious. Serve with just a bit of balsamic vinegar. YUM!
 
cascadiabound said:
1) I also very much appreciate your wood. Total wood lover here. :devil:

2) We grow rhubarb chard every year and love it. Steam it or quick in the skillet with just a bit of olive oil and garlic and it is ready to eat in a flash. You want it so it is just wilted. Crunchy and delicious. Serve with just a bit of balsamic vinegar. YUM!
Click to expand...

Oh! *Stands over garden and waits impatiently*
 
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