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September – The end of the season draws closer

Well the summer draws to an end… or at least what was supposed to be summer is ending. We have finished extracting our honey over the past couple of weeks and although there wasn’t as much as I was hoping for it is still our biggest ever crop! At the time of writing we are just finishing off extracting 30 supers for a fellow bee farmer.

We have been treating for Varroa Mite. Those who have been on one of our experiences will know what a Varroa Mite is but for those that don’t know. Varroa are an invasive mite that has been around in the UK since around the 1980’s it can now be found in practically all hives in the UK. When in small number the bees can manage the mite however at certain times of the year they can build up and cause serious issues for the bees. We use Formic Acid strips that kill off the mite without hurting the bees. We treat for one week before feeding syrup to make sure the bees have more than enough for the winter.

Wasps are currently an issue for us too as at this time of year they are after sugar and will fight with weaker hives to gain access and steal the honey. Not only that but they become an issue trying to get into any storage areas and will find the smallest gap to get into. We have to be very careful not to spill syrup near the hives as it can attract wasps and bees from other hives to ‘rob’ the weaker ones.

Back in the Yard we are busy expanding our honey room, our current room has been used for the past few years but is now proving far too small, the new room will about triple floor space and I hope that for the next blog I will be able to show you the conversion we have done, so watch this space!


This Month’s Recip-bee

Thai Chicken Stir Fry (Adapted from Marcus Wareing’s Thai Chicken Salad Recipe)

Hey Blog Reader!

I LOVE making stir fry’s, they lend so well to chucking in any vegetables that you have left over and taste so fresh. They can also blend with so many flavours and work with many different proteins depending on personal preference. At the time I made this stir fry I did not have many vegetables in, so please do not judge me putting peas into the pan, obviously isn’t a staple in a stir fry, but it didn’t taste too bad in the grand scheme of things!! I think the lovely flavour of the sauce helped with this!! As always, please share photos and successes!

Ingredients:

  • Protein of your choice – Chicken Breasts or Thighs thinly sliced into strips (I used a salmon fillet and this worked really well!)
  • 200g Rice Noodles – I find the ready-to-wok noodles work best and don’t go into a mass when you add them to the pan
  • 2 medium carrots
  • 200g beansprouts
  • Pak Choi
  • 1 Bell Pepper
  • 1 Courgette
  • Fresh Coriander/Sesame Seeds to garnish

For the sauce:

  • 100ml (3½fl oz) rice wine vinegar
  • 25g Ginger Infused Honey
  • 50ml (2fl oz) fish sauce
  • 100ml (3½fl oz) toasted sesame oil
  • 2tbsp tamarind paste
  • 2 lemongrass stalks, tough outer layers removed, inner layers grated with a fine or microplane grater – Lemongrass paste also works!
  • 4cm (1½in) piece of fresh ginger, peeled and grated with a fine or microplane grater
  • 2tbsp peanut butter
  • Grated zest and juice of 1 lime

Recipe:

  • Thinly slice all the vegetables (I find using a peeler helps with making carrot ribbons), and wash ready to add to the wok
  • Whisk together the sauce ingredients in a small bowl/jug. Add a small amount to a large frying pan (enough to coat and flavour the chicken) and fry the chicken, until browned all over, ensuring the chicken is fully cooked (if worried, use a temperature probe.
  • Add all of the vegetables and the remaining sauce to coat the vegetables, stir fry on a high heat until the vegetables have some give but still have a crunch.
  • Add the ready to wok noodles to the pan and allow them to be combined with all the other ingredients. Stir fry for a further 2-3 minutes to allow the noodles to heat through.
  • Ensure food is piping hot throughout before serving!
  • Add garnish if desired.
  • Enjoy!
  • *If using salmon, I would add a little bit of soy sauce and Ginger Infused Honey, and bake in a preheated oven for around 10 minutes at 200C.


As always thank you for your support and for reading our blog. We have lots on this month so it would be great to see you!

Open Air Country Fair – 4th & 5th September
Tamworth Food Gusto – 11th & 12th September
Sheepy & District Ploughing Match – 26th September
Market Bosworth Farmers Market – 26th September

Matthew Ingram
Holt Hall Apiary

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2 thoughts on “September – The end of the season draws closer

  1. Could you please inform me when the Heather Honey will be available .
    Kindest regards , John Adkins.

    1. Hi John,

      Thank you for the message, we will have cut comb available on the markets this weekend and hope to have the jars of heather honey on the website in the next two weeks.

      Thank you
      Matt

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