You are right. This is a cabbage. We did, in fact, eat the carrots before the photo shoot.
This year we did well by our fall crops. Clearly, the most important first step was that we, actually, planted our fall crops! Fall planting time can easily sneak by us. We started the seedlings in a cooler protected environment, covered the plants with row cover to deter the voracious insects of late summer, and covered them with row cover or plastic when freezing weather came in. We were rewarded with spinach and kale as well as delicious crunchy carrots, cabbage, collards, and broccoli made sweeter by the cold! We were fooled a couple times by warming trends after the first frosts. Thinking that the bugs would not be active after the freeze, row covers came off and, don’t you know it, bugs (caterpillars) came in. Next year, I’d like to plant more confidently….meaning, planting more and having a solid plan for storing surplus. We are grateful for the extra abundance from the garden to supplement our stored winter squash, pumpkin, sweet potatoes, and dried beans. Yum!
I leave honey on the bee hives for the winter but I like to supplement with blocks of candy as we get into January-February. I make batches of candy throughout the winter and take opportunities to peek into the top of the hives. I get a sense of what is going on in there and can feed more candy if needed. We have plenty of winter days in the 40’s and it is no problem to peek into the top.
I use 35-40 pounds of sugar at a time. It is challenging because of the weight and heat. You might want to make less or get help.
I use a turkey fryer because of its large size (around 32 quart size). Also, I don’t mind beating up the pot with my paint mixer. I heat the candy inside the house and bring it outside to cool and stir. Others like to heat outside using a propane burner. Doing the process outside helps with the mess. It is a good idea to use gloves and long sleeves to protect yourself from the hot syrup.
I follow the proportions of water, vinegar, and sugar given by the Doug Brown in his video. They work.
Bring to a boil, stirring frequently so it doesn’t burn on the bottom. Often, you will see recipes telling you to “stir constantly.” That’s not really necessary but you, definitely, don’t want to get involved, too deeply, in another task. I recommend staying in the kitchen.
While I’m waiting for the mixture to boil, I line reusable foil trays with freezer paper. I find freezer paper works best for removing the candy from the pans after cooling. Often, I can reuse the paper if it is removed carefully. If you use another paper such as parchment, it may stick a little. That is not a big problem, the bees will remove it. Some people pour the candy directly onto “candy boards” that they will fit onto their hives.
The sugar water will, eventually, come to a boil. At this point, you don’t have to stir because the boiling keeps things moving. Start taking temperature readings with a candy thermometer.
Bring the temperature up to 248 degrees Fahrenheit and maintain that temperature for 15-20 minutes. After that, I bring the pot outdoors to cool.
I measure out pollen substitute if that is to be added. Generally, I’ll add about 1/2 pound of pollen substitute for 20 pounds of sugar. I will double that as the bees start to brood up for spring. Some people feel that adding pollen too early might cause problems with bees brooding up before it’s time.
Once the candy is cooled to 180 degrees F. I add the pollen substitute and a few of drops of lemongrass oil.
I set up a paint mixer and drill. The candy gets, vigorously, stirred for 3-4 minutes so that the mixture is full of bubbles.
Quickly, pour the mixture into your lined pans or containers before it starts to harden. Have a scraper at hand to get the last of it out of the pot. It can be difficult to manage with one person. Two people make this process easier. Admittedly, I tend to work the syrup hotter than 180 degrees F so it remains quite pourable when I put it into the pans.
Once it firms up sufficiently, score the candy into the size blocks you want to use.
Once completely cooled, break the blocks up and put them into your hives. I get a hard block rather than soft fondant with my process. I place them directly on the frames where the cluster is. I use a shim between the top box and the cover to make room for the blocks of candy and feeding bees. Several smaller blocks of candy rather than just one large block provides more surface area for the bees. I just have to lift the inner cover and place the candy blocks in as needed.
The Coop at StellaLou Farm is hosting a fall workshop: Making Plantable Paper. Artist Libbie Soffer will be showing us how to merge agricultural and arts interests through seed paper making. Participants will begin the workshop with recycled paper material and saved seeds from various sources and leave with plantable paper. This workshop includes step by step papermaking instruction, investigation and demonstration of ways to plant the paper and share seeds, and engagement in casual conversations about seed saving with hands on examples from StellaLou Farm. The event is limited to 12 participants. To register follow this link!
The date is: Sunday, October 20, 2019 at 10 AM – 2 PM
The location is: StellaLou Farm, 428 Leaman Road, Cochranville, PA 19330
The cost for materials and the instructor’s time is $15