Signs of Life? Or Not.

We were blessed with a beautiful spring day here in Minnesota with temperatures reaching into the 50’s.  Finally!

It was a gorgeous day to get outside and start checking for signs of life around the farm.

Since the snow finally started melting, Jesse decided to make his way out to the beehives to check on them.  After 50 plus days this winter of high temperatures not even reaching zero degrees Fahrenheit, our expectations were very low about the likelihood that our bees survived.  When our bee supplier called in January, we decided to play it safe and order two more nucs of bees to install this spring to make sure we were not left without any bees.  As it turns out, we made the right decision!

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We knew it was a bad sign this afternoon when Jesse pulled the covers off the hives and we saw the carnage of dead bees on the inside hive cover.  There was also an eerie silence that was a tell-tale sign that the bees had not survived.  It was the same scene when he opened the second hive.

No survivors. No signs of life.

We will start fresh with new bees this spring.  Again.

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Our snow cover was melting quickly today with the warm temperatures.  The turned soil is starting to reveal itself in the plowed field next to our house.  The neighbor planted a bean crop last summer and plans to re-seed an alfalfa crop this spring.  This will delight our new bees.

3Wherever we wander on the farm, including out to the bees,we can always count on Sofie being somewhere close by.  She is a constant sign of life on the farm, even in the bleakest of times.  Dogs are such comforting companions.

4After visiting the bees, I trudged through the heaps of piled snow to get to the edge of my vegetable garden to take a picture.  With a solid foot of snow remaining within the perimeter, there is sadly no sign of life here.  It is hard to imagine that in a few short months this will be green and brimming with new growth and possibilities.
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The warm temperatures today did manage to stir awake the juices of the maple trees.  We ventured in to the woods and discovered the first signs of the sap running.  Although it was not a very productive day (only about 1 gallon), it is a start.

6And after this long winter, I will celebrate any sign of life that reveals itself around here!
-Lynell

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Filed under Animals, Bees, Daily life, Maple Syrup

Snowy Sunrise

We received another 10 inches or so of snow yesterday through this morning.  The wind is howling and the snow is drifting quickly.  School was canceled, yet again.  I was unsuccessful in making it out of our driveway this morning for work and got stuck in a three-foot snow drift.  There really is no point in complaining about the long winter any more though.  It is old news.

So, since I cannot think of anything very positive to say about Minnesota, our winters, the weather, etc., I thought I would just post this picture I took this morning.  I took it with my iPhone 5s and did a quick edit in Instagram.

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Hope you are staying warm and out of the howling winds.  Spring will come eventually, right?

Lynell

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A Blustery Day

I think we can all agree that it has been quite a winter, no matter where you live.  The days with snow and subzero temperatures have been too many to count for us here in Minnesota.

Today is just another one of those days.  The wind is absolutely howling out there at around 30 mph. With temps around 5-7°F, those high winds are creating wind chills of around -16°F on this bright and sunny day.
DSC_0001Jesse has spent a lot of hours clearing snow around the farm this winter.  He is outside now trying to clear the snow and break through the drifts, knowing he will need to do it again later this evening again because of the blowing.

DSC_0002Like so many days so far this winter, we are in a wind chill warning through Tuesday. Temperatures are expected to plunge further below zero and we can look forward to wind chills of -35° F to -45° F tomorrow.  Brrrrr!!!!

We just received the robo-call from the school district that all classes and activities are canceled for tomorrow…again!! We have had 3 days of school canceled because of frigid temperatures so far this month.  Our youngest (and the only chick left in the nest) celebrates every time we get word of another cancellation, but I doubt he will think it is so great in April when he is making up the days over the scheduled spring break. 🙂

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Since I am not outside doing this…

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I have managed to entertain myself indoors by starting to dream of spring.  We are going to refresh our flock of laying hens this spring and have also decided to order some chicks to raise for eating again. So, I have been paging through this catalog… (Murray McMurray Hatchery).

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After much deliberation, I ordered 12 baby chicks of 7 different varieties for our new laying hens and 25 chicks for meat birds.

Thinking about and planning for spring makes the long cold winters a bit more tolerable, don’t you think?

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Another way of coping with blustery winter days is to find a sunny spot inside and curl up on a cozy blanket, bathing yourself in sunshine.

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Wherever you are, I hope you are staying warm and finding your own ways to cope with this crazy winter!

Lynell

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O Christmas Tree!

Time has slipped away from me again and I have not posted for some time, but here I am today!

We had a wonderful Thanksgiving weekend here on the farm with our family all under one roof.  There is nothing better for a mother’s heart.  Our older kids flew home from West Point for the long weekend and to join us for our annual sausage-making event with extended family.  I will post more on this later, but you can click here now to see a post from 2010 about this event.

After putting the kids back on the plane Sunday morning (time flies too fast), the rest of us headed out to find the perfect Christmas tree.  We are quite picky about our tree and we search until we can all agree on one.  We have been buying Balsam firs for quite a few years.  They have to be at least 10 feet tall and with a slim shape so they do not fill the entryway too much.  It took about 15 minutes of wandering through the tree farm and considering several options, but we finally agreed on this beauty!

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We finally finished decorating the tree last night.  I am feeling more ready for Christmas all the time.
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O Christmas tree,
O Christmas tree
Your leaves are so unchanging
O Christmas tree,
O Christmas tree
Your leaves are so unchanging
Not only green when
Summer’s here
But also when it’s cold and drear
O Christmas tree, 
O Christmas tree
Your leaves are so unchanging

I hope everyone enjoyed their Thanksgiving and that your Christmas preparations are coming along, as well.

Lynell

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Seeing RED

The thing that I like least about blogging is the writing part.  Sometimes I just do not have anything particularly interesting to say.

The thing that I love about blogging is the pictures.  I love to take pictures. I love to see other people’s pictures.  And I love to share my pictures.

So, that’s exactly what I am going to do in this post – just share a few of my pictures.  As I looked at the latest collection of my shots, I noticed a lot featuring various shades of red. Below are just a few.

Our prairie-fire crabapple tree outside the kitchen window is full of red fruit and reddish leaves.

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A closer-up view of the fruit.  And notice the red granary is in the background.DSC_0036

My Autumn Joy Sedum plants have turned a very dark pinkish-red.  Even after several hard frosts, they are still looking good. DSC_0050

Some leaves from one of our many Autumn Blaze Maple trees around here.  While many other trees have shed their leaves, these are hanging on to theirs for now.

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While walking through the woods behind the house to mark small maple trees for transplanting next spring, I came across this red fence post.  It is a remnant from the previous owners who once had cattle in the woods around the house.
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Our singular Amur Maple tree is showing off some nice shades of red.
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And one of my favorite sites around here…our red barn.  red2

A view of two of the brilliant-colored Autumn Blaze Maples.
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And last, but not least, here come the guys across the field on our Razor – Jesse on the left and our youngest behind the wheel.  Ok, this picture does not really fit into my “red” theme, but I like it anyhow.  And there are some red trees in the background. 🙂
red4We have spent today starting our preparations for winter.  Jesse started his first round of the leaf battle and I stayed inside to remove screens and wash the windows.  I want to make sure I have clear and unobstructed views when the snow starts to fall.  😦

Lynell

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Filed under Barn, Daily life, Granary, Outbuildings, Photography

Hot Smoking in the Barrel Smoker: Beef Brisket

We have posted a lot about cold-smoking in the past because that is what we use our smokehouse for and the process we use most often.  Every single day the blog receives many visits from people searching for information on building a smokehouse, cold-smoking, or some variation of those searches.  But in addition to cold-smoking, we also have a simple barrel smoker for hot-smoking that Jesse’s uncle brought up from Texas.  Although we do not fire it up real often, we did make some time this past weekend to smoke a beef brisket. Yum!!

The firebox is heavy gauge steel box construction with an inlet vent control in the door. The smoke box is a 30 gallon drum that is split in half and hinged on one side.
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We have the hot smoker located just outside the access door on the garage because this type of smoker requires a lot of attention for feeding fuel and adjusting the vents. The biggest mistake in smoking brisket is to let the fire flare up and get too hot. A good temperature range is 200-225 deg F.

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Jesse likes to pat the brisket dry the night before, apply the dry rub, and then let it further dry in the refrigerator overnight. Notice that this brisket is wide and flat, which is not good. We are having a hard time finding a full brisket that has the fat cap still in place. Without the fat cap the brisket tends to dry out much easier.

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Jesse placed the brisket on the top wire rack where it is a little farther from the heat source, giving some buffer to prevent over-heating. He also places a pan under the brisket to force the heat to roll around the sides and circulate the smoke.
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After getting started, a nice smoke is coming out of the top vent and out of the seams in the barrel. We have heard that some people worry about getting their smoker tight to reduce air leaks, but that is a mistake because you want the smoke to pass over the meat.   Making a tight smoker will cut air flow and cause moisture to build up in the smoker, which can promote an acrid flavor.

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After attending a class on smoking at a retail store last year, we purchased  this handy digital probe thermometer. Although there are 2 dial temp gauges in the barrel itself, one in the bottom and another in the top, the dual read digital probe gives the most accurate readings of what is happening right at the brisket. The dual probe gives the temp inside the meat, and another reading just outside the meat (oven temp).   DSC_0107

In this photo the temp had spiked up to 243 deg F, so Jesse had to turn the vent down to try to cool it back down to the desired range of 200-225 deg F.

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When the brisket reaches 170 deg F, Jesse removes the brisket from the smoker, wraps it tightly in tinfoil with a little barbecue sauce, and then places it in the oven at 220 deg F for another 2 hours for finishing. It took about 7 hours of hot-smoking on this day in the barrel smoker to reach the 170 deg F.  Adding on the extra 2 hours for finishing in the oven, you can see that cooking a brisket in our barrel hot smoker is a whole day affair.  After tasting the finished product however, I think everyone would agree that it was well worth the wait.

Lynell

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A Snowy Sunday

We woke up Sunday morning to a dreary sky, cool temperatures and giant snowflakes streaming down.  After a trip to church, we hunkered down for a relaxing day around home. All three kids were under one roof, with our older two home on a long weekend break from West Point.  We had our usual Sunday brunch of crepes and homemade sausage and Jesse fired up the smokehouse in the afternoon to do some cold-smoking.
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As the day went on, the snow eventually turned to a slushy mix that coated the ground.
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Jesse cold-smoked some cheese and almonds for snacking and some pork chops for dinner.  (You can see my earlier post on cold-smoking almonds and cheese here.)  As usual, everything turned out delicious. Yum!!

fallsnow2With temperatures only reaching into the 40’s, we had the fireplace going to cozy up the house.  We did not go anywhere all day.  What a treat for all of us.

And just like that…the weekend was over and we had to return the kids to the airport early this morning for their trip back to New York and West Point.  Winter is definitely on its way though…and although it is my least favorite season, the silver lining is that it also means that more breaks from school are on the way… along with some more cozy family time.  I sure can’t complain about that. 🙂

Lynell

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Morning Light

We left town last Friday morning for a long weekend out at West Point to visit our two cadets and to attend the Homecoming football game. As we were heading out the door on our way to the airport, the sun was coming up and it was just one of those sunrises…the pink, orange and yellow kind.

Jesse encouraged me to snap a few pictures with my iPhone.  The barn against the sky was just too pretty to go undocumented. I did a quick edit in Instagram to lighten it up.

barnskyThe weekend went by in a flash and we are back at home again on the farm.  Our cadets are coming home this upcoming weekend for a visit over a long weekend for them.  It will be nice to have everyone at home, even if it is only briefly.

Lynell

Where we love is home – home that our feet may leave, but not our hearts.

-Oliver Wendell Holmes



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Shades of Honey – Honey Harvest 2013

Some of you right remember that we started over with our bees this season after a roller coaster of a year last summer. (See my post:  Starting Over Again – Bees 2013). We purchased 2 nucs and installed several old brood frames that had pretty good honey and pollen stores from the previous year. With the honey and pollen already in the brood frames and the dandelions nearly starting to bloom, we decided that we could forego feeding the bees sugar syrup and pollen patties to get them off the ground.

Unfortunately, we had a very long cold and wet spring that kept the bees inside the hive instead of out foraging and being productive. July was a good weather month but August was very hot and dry, which are also not very productive conditions for the bees. We have learned from past experiences that the hives have a higher chance of surviving our harsh Minnesota winter if we have them fill 3 deep brood boxes before adding honey supers. Both hives grew into their 3 brood boxes in June and were ready for their honey supers a couple of weeks before the basswood trees bloomed. One hive was a little more productive and filled 2 honey supers and the other filled only 1 honey super.

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In past years, I have been frustrated with the difficulty of un-capping the frames when the honey supers were loaded with 10 frames, as not all the frames were drawn to a full depth that would allow for the cappings to extend beyond the frames. When this happens we have to use a manual capping scratcher that does not open the honey cells as well for spinning. It also damages the comb much more, which requires extra effort from the bees to repair the damage the following year. When the bees are drawing and fixing comb, they are not out foraging and collecting honey. So I decided to try using only 9 frames in each honey super so that there was more room to fully draw the comb past the frames.

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This approach worked quite nicely. See how easily the cappings are removed with the hot knife? This method does create more cappings, but leaving the cappings in the un-capping tubs for a couple of days was enough for them to drip clean and leave us with almost another gallon of honey. The extra cappings will also be useful in creating more candles.

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It is so much fun to watch the honey flow from the spinning tank and into the double strainer. Although the entire process can only be described as a sticky mess, it is well worth the efforts.

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The final results from the 3 honey supers was about 6 gallons of honey. Not a great year, but much better than last year for sure!honeyharvest6

One thing that immediately caught our eye as we started to do the bottling process, was the very light color of the honey this year compared to earlier years. I would typically classify our honey as light amber (the jar on the right below was from last year) and this year I would have to say there is no amber color at all.

I cannot conclusively say why the big change, but here are some possible factors. This is the first year that we had only Carniolian breed, previous years have been either both hives Italian breed or one of each breed. The long cold wet spring could have limited access to some plants, and additionally the hot dry late summer period could have also limited some plants. This spring we also plowed under a dwindling alfalfa field that was adjacent to the hives. I will consult my local beekeeping guru and see if he can share some thoughts on this as well.

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Below is a really strange jar that caught my attention. I had a half full jar of the previous year (darker) honey, and decided to scrape the last bit of new (lighter) honey into the same jar. Surprise, surprise…the next morning the light honey was on the bottom and they stayed separated! Obviously the new honey is more dense (less moisture) than the old honey, but why didn’t they just blend together?!?!

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For that, I do not have any ready answers. Maybe one of you chemistry-minded folks can educate us.

Jesse

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Harvest Sky

On my way back from a walk last week, I noticed some amazing clouds in the sky.  Never without a camera thanks to my iPhone, I took a picture.

Harvest time is upon us and in the distance to the left you can see the remaining stand of corn in our neighbor’s field.  In the forefront is the soybean crop he has planted in our field.fallsky

I took this photo on my iPhone 4s and did a quick edit in Instagram. Technology today makes  photography so easy and accessible.  I absolutely love it!

Lynell

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