By Angela Seto

Goodbye Saskatoon, off to Vancouver Island!


Plus a Spicy Honey Roasted Nuts recipe! ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­
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Goodbye Saskatoon, off to Vancouver Island!

Welcome to "In the Beehive". If you're new here, our newsletter gives an inside scoop of life on the bee farm along with recipes, inspiration, and ideas for living a happy, healthy life. This is also where we drop exclusive promotions for our subscribers!
Today's reading time: 3 minutes.

Our hives all loaded up and ready to head to Vancouver Island.

What's new on the farm:

We are so close to the end of the bee season!
 
Yesterday, we loaded up a semi with all our hives that are moving to Vancouver Island.
 
Andrew is already there, waiting to receive them. Then he will complete the final task of moving them to their winter locations.
 
The last few weeks have been a slog to get the bees ready for this trip.
 
In my last farm update, I told you we were having problems with varroa mites infesting our hives.
 
Since then, Andrew and his crew worked VERY hard to kill as many mites as possible.
 
Every time we move our bees out of province, a provincial inspector will test them for mites and other diseases.
 
To pass, we have to fall under a very low threshold. This is to prevent these diseases and pests from spreading to other regions.
 
Most years we aren't worried, but this year was a bit of a nail-biter.
 
To add a little bit of extra stress, when the inspector arrived he forgot one critical piece of his field testing kit! That meant we couldn't get results on the spot. Instead, he collected samples of our bees to bring back to his lab to finish the testing.
 
While we waited, we continued with our plans to leave this week, without knowing if we could.
 
Finally, only two days before our planned departure, we found out we had passed! 
 
It was a huge relief knowing that our numbers had improved and that the bees would get a bit of respite for the winter.
 
We aren't out of the woods yet. Mites can leave long-lasting damage in the hive even after they're eliminated. We'll have to see how many hives make it in the spring before we know the true results.
 
But for now, we'll take any win we can. Now we have to put our heads down for a week and a half to wrap things up in BC before we can take a little break!
 
By the way, if you're wondering how we get our bees from the mainland to Vancouver Island: we take BC Ferries like everyone else! 😆

 

Spicy Honey Roasted Nuts

For some reason, I get the feeling that readers of this blog are the type of folks who prepare for Christmas early.
 
Am I right? Click here and let me know! Or are you a last-minute Santa like me? I am curious about that too!
 
These honey roasted nuts are great snack to put out for company during the holiday season. I got this idea from a family friend who regularly makes roasted nuts with our Spicy honey. You can also use our pure Creamed honey too and add your own favorite spices!
 
Ingredients:
  • 2 cup raw almonds
  • 2 cup raw cashews
  • Or: choose your own favorite nuts
  • 1 teaspoon kosher salt
  • Option 1: 1/3 cup Spicy Honey
  • Option 2: 1/3 cup Creamed Honey and 1/2 tsp cinnamon
Directions:
  1. Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper.
  2. Mix the almonds and cashews together in a mixing bowl.
  3. Pour honey in a small microwave safe bowl. Heat for 30 seconds to a minute, just until it starts to bubble and become liquid. Remove and add salt. Stir well.
  4. Pour honey mixture over the nuts, and mix well, until the nuts are well coated. Pour nuts on baking sheet, and spread around evenly.
  5. Bake for 15 to 20 minutes, or until the nuts are fragrant and nice and golden brown. Remove and let cool for just a few minutes.
  6. As soon as you can handle them safely, break the nuts apart and remove from the parchment paper onto the pan itself. The nuts will stick to the parchment paper if you let them sit too long.
Recipe from Sue Bee Homemaker.

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