Homestead Happy Snaps

Just another loungey Sunday on the wee homestead.  And just wanted to share a bit of it with y’all.

Peek-a-boo, I see you, hiding in the geranium!

Handy Hubby crushes again crafting a chute for loading livestock.

 

 

I’ve just tried my first hive split of the season, fingers crossed!  And I came across this excellent document, for any beekeepers, or wannabes, transferring a typical nuc/ hive into a TopBar.  I’ve not tried it yet, but it looks very do-able on paper.  I really like topbar, even if it’s for all the wrong reasons, like esthetics, lack of upper body strength and general laziness.

How to convert a Langstroth nuc into a TopBar hive

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As much as I can appreciate spiders, this one had to be evicted from a bait hive, sorry little fellow, but I know the bees don’t love you like I do.

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Our one Langstroth hive, bedazzled, the only hive I use more conventional methods. Still completely untreated, but with full foundation and a queen excluder in order to harvest the honey.

The garden is looking fabulous, fingers crossed again.  With just a bit of good fortune, this will be our most fruitful year yet.  After last summer, with almost no garden due to a shoulder injury and gaping miserably at large downed trees all over our property, it’s hard to even express how wonderful that feels.

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One of over a dozen, over one year later. Eventually they sort of look like yard art.
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Wild grapes growing great!

Two antique roses I planted about 7 years ago and have no time to bother with, yet they still do their thing.  On the left is Apothecary, a rambler great for rose hips.  Behind Buttercup, our most agreeable model, is Chestnut, needing some serious pruning.  Ain’t got no time for that!

Moving to the veggie garden, a friend gave me seeds of cardoon, a great heat-loving alternative to artichokes (which I’ve tried to grow every year we’ve been here, with no success).  I’m hoping the cilantro will bolt more slowly tucked tight under the eggplant.  I’m trying a new supposed cilantro substitute this year called papalo.  We will see if it’s even remotely as delicious as the real thing.

One of my favorite herbs, chervil, aka gourmet parsley, with a hint of anise flavor, already bolting because it’s a cool season crop.  And one of my favorite wild plants, mullein, because it’s really cool looking, but survives the heat just fine, not to mention it’s many medicinal benefits.

I’m enjoying a YT permaculture channel new to me, a bit high on the marketing for my taste, but loads of good info for the beginners or the old hats, nonetheless.

Author: KenshoHomestead

Creatively working toward self-sufficiency on the land.

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