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Pennypack Pickings

June 3, 2012

Volume 10, Issue 13

In This Issue
Swarming of the Bees
Late Spring Harvest
Spring Calendar
Local + Delicious =
LOCALICIOUS
Localicious 2012
Taste some localicious food
at the Localicious Event on June 14!

From local meats and veggies, to local wines and beer, everything at the dinner will be localicious.

Don't forget about the huge silent auction! We have gift certificates for everything: massages, restaurants, local attractions, and more. Indulge with wine and chocolate, or get something for the kids. Plus, we've got Phillies tickets!

The Localicious event is on Thursday, June 14.
 Get your tickets online now
to support Pennypack Farm and localicious food! 

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The Swarming of the Bees 

Hello shareholders! Farmer Dennis here. The regular share season begins again and I enjoy seeing familiar faces and new friends. I'd like to take a little time and relate how our bees have fared through the winter and spring.

If I had only one word to describe their condition to you, that one wordHoney bees would be "SWARMS." Due to the extremely mild winter and strong spring nectar flows, local bee populations have been spiking dramatically. How mild a winter? To give an example, in January I was harvesting vegetables in one of our hoop houses while watching bees gathering pollen from flowering weeds along the edges of the structure. The bees were rarely dormant this winter as temperatures rarely dropped low enough to force the colonies into normal winter behavior.

When a bee colony outgrows it's hive, the queen lays a few queen cells then leaves the hive to look for a new home, taking with her around half the population of the hive. This exodus is called a swarm. As a swarm has neither a home nor brood to defend, they tend to be much less aggressive than would normally be the case. They also usually cluster in tree branches near their old hive for a time while sending out "scouts" to look for a new abode. For these two reasons, swarms are fairly easy to capture if noticed early, leading to a beekeeper getting two hives where there had been only one before. My fellow beekeepers and I have gotten quite adept at capturing swarms this spring.

The benefits have been a drastic increase in the number of hives we're maintaining on the farm. In fact all our beekeepers have run out of equipment! The swarms may be free for the taking but the hardware costs hard money. What's alarming is the swarms keep coming. Sooner or later we will lose bees along with some of our older, proven queens.

The downsides besides equipment costs, is that each swarm we catch needs to start from scratch in a new hive. Making wax takes about 5 times more pollen/nectar than making honey so a considerable drop in honey production can be expected for those hives. Also, the later a swarm is captured the less likely it will be prepared when winter comes around again. The hives that the swarm comes from must also be considered. Will the queen cells produce healthy queens? If multiple queens hatch, they will fight each other to the death. Will the survivor be too injured to live, mate, or perform her reproductive duties for the hive? Then there's the mating flight itself. Will the queen mate successfully and if so, make it back to the hive?

With so many variables it's easy to see why old timers try to prevent their hives from swarming. It's great to catch a swarm as long as it's somebody else's. With the conditions we've had we don't have much choice in the matter. I've also learned this year that it's basically impossible to prevent a hive from swarming if it wants to. No amount of adding extra space or killing queen swarm cells seems to do the trick if the colony gets it in it's head to swarm. It has sure made this a very interesting and educational year to be beekeeping on the farm. 

Late Spring Harvest

by Farmer Jenny Dunker 

With the arrival of June comes the thrilling signs of the summers bounty. As I walk the farm I hear the echos of the same refrain from each of us farmers, "Have you seen how those potato plants shot up? ..the baby cukes?...green tomatoes?...half inch summer squash?..." Coming off the holiday weekend, we were greeted with the assurance that the trials which come with a tempestuous and decidedly soggy spring are worth their weight in the growth and life they bring. As you look forward eagerly with us to the mid-summer all stars, savor the sweet, subtle, and, spiciness of these first summer shares - the juiciness of ripe red strawberries, the sweet crunch of freshly sliced kohlrabi (my personal favorite of the current harvest), the zip of our mixed greens (featuring nurtritional powerhouses like mizuna and mustard), the honeyed goodness of spring broccoli, the depth of kale and collards...In the anticipation of the summer that awaits us, enjoy these, and our many other, early offerings at their late spring peak.

 

 Spring Calendar
 
Family Programs
 

 Garden LabelsCeramic Garden Labels - A Great Father's Day Gift!  

Sunday June 10, 2:00pm-3:00pm  

$20 per parent child pair, $5 per additional person

Come enjoy this fun activity for the whole family. Make labels for Dad or bring him along and make labels with him as an early Father's Day treat! Using basic handbuilding techniques, each person will create their own personally designed plant labels. (Limit 4 labels per person) Your personal labels will be taken to the Potteryworks Mobile kiln and fired. You will be able to pick up your new garden labels in one week.  More info... 

 

 

Adult Programs  

 

Home made yoghurtYogurt making made easy and Kombucha brewing

Thursday June 21, 7:00 pm - 8:30 pm, $12

Learn to how to make these two simple, yet advanced fermentation techniques. Participants will be guided through the ins and outs of yoghurt and kombucha making. We will go through the process of set up for the fermentation of each item and how to guide the micro-organisms as they flourish, bringing each food to fruition. Register now...

 

 

Food In JarsCanning and Pickling with Marisa McClellan

Tuesday July 24, 6pm-9pm, $40

Whether you're a new canner or experienced preserver, this class is for you.

Learn or refresh your knowledge of boiling water bath canning with local canning teacher and cookbook author Marisa McClellan. In this class, you'll learn the cold pack method of pickling and best practices for homemade chutney. Featured recipes will be Dilly Beans and Peach Chutney.  Register now... 

 

 

Hosted by the College Settlement of Philadelphia
Pennypack Farms