Bee Keeping

After years of gardening and raising chickens the next step in the "home farm" is keeping bees. I have a friend that has had them for years and was became a mentor in how its done. Buying bees can only be done in the spring from a few sources and the timing was right when I preordered them because they are in a limited quantity and always sell out. They had a few varieties but I chose a local breed because they are better suited to our climate. They are sold by weight and the normal amount for a starter hive is three pounds and includes one queen. My friend gave me the bee boxes and the strong platform to keep it off the ground. A full mutilevel beehive can weigh hundreds of pounds, its almost soild honey. 

The location is important, in a quiet spot facing the morning sun. They become active when it warms up. The whole point of the honey production is to make food to eat during the winter when flowers are not blooming. You allow the bees to fill two boxes for there own food and add a third box to take the honey for yourself. When they are starting out a feeder is attached to the hive to give them a food source until they figure out where the local area flowers are. The feeder is a 50/50 sugar and water solution and they eat about a quart of it or more a day.

Two Level Hive with feeder

24 hours worth of food

After they fill these two boxes with their own personal honey a smaller box will go on top and thats the honey we take. They work all spring and summer to fill these boxes with enough honey to last them during the winter months when its cold and flower nector is scarce. 

I think there is a myth about bees attacking and stinging people. We have a full protective suit but will often change the food without any gear, they are not agressive if you dont give them a reason to be. One fact I didnt know is to wear a light colored shirt when around them or they might mistake you for a bear that wants to steal the honey.

Paella Northwest Style

Seattle Paella

Paella the national rice dish of Spain it has also become a favorite with family and friends. Its a easy one pan meal that can have a endless amount of varition in ingredients along with the rice. We have done it for large parties and guests like watching the cooking process and then being able to eat it. I like the classic paella Valencia that has chicken, sausage and seafood along with a few key vegetables. 

I was in Seattle recently and with its great seafood I had the idea to make a pan. The famous Pike place market is my go to place to get seafood where they have a huge selection at decent prices. 

One my seafood list was one pound each of Pacific Northwest clams and mussels. Half a pound each of U-8 jumbo prawns and scallops. U-8 refers to 8 each per pound. These were some big prawns and scallops! 

Next on the list was to buy bone in chicken thighs, the bones went into making the stock along with the prawn shells. Smoked sausage links. For the vegetables we went to the local farmers market in Ballard North Seattle for fresh peas, garlic, onions and artichokes. The rice we used is Spanish Bomba made just for paella.

The whole thing goes together quickly with ingredients added in the order of how long they cook. Chicken  and sausage first along with the vegetables then rice goes in along with the stock. Halfway through the shellfish goes in because it does not need alot of cooking time. For spices I used only smoked paprika but wished I had the traditional spice of saffron to use but none was available. It still turned out great and it was great to eat all that Northwest seafood.

Pike Seafood Vendor

Shopping the Ballard 

Sunday Farmers Market

Pacific Northwest Style

Smoked Chicken and White Bean Soup

Ingredients:

2 Smoked chicken legs

1 cup white beans, dry

3 Carrots, diced

3 Celery, diced

1 Onion, diced

4 Garlic clove, chopped

1 T Chipolte peppers, canned

2 Tomatoes, Diced

2 qt Water or stock

I came across precooked and smoked chicken legs. My first thought to use them were they would be good in a gumbo but I didnt have all the ingredients so a soup would be good since I had all the ingredients for it. I started by dicing all the vegetables and slowly cooking them in olive oil. Next I added the dry white beans and whole chicken legs. Filled pot with enough water so when then beans cook it would still have liquid. After simmering for a about hour I removed the chicken and shredded the meat which went back in the pot. It then simmered for another 2-3 hours till the beans were done. I added salt at the end because the chicken was salty to begin with.

It turned out great and spicy the way I like it. The chipolte can be left out if spicy is not desired. Other vegetables can be added too such as maybe kale, etc.