The Barefoot Beekeeper: A New Approach to Keeping Bees

Phil Chandler with his Top Bar Hive design.

I wrote about keeping bees in my article An Introduction to Beekeeping last year. I had mentioned the Top Bar Hive designs at that time, but I didn't go into detail about them. I think the best resource, by far, is the work done by Phil Chandler in his book (The Barefoot Beekeeper) and website (www.BioBees.com). If you have any interest in keeping bees, I highly recommend this site and this book.

Here are some quick links to resources created by Phil Chandler:

• How to Start Beekeeping (introduction to the Top Bar philosophy)
• The Barefoot Beekeeper Podcast

Mystery Solved... What is that noise outside my window every night?

The noise originates out here somewhere...

Almost every night since we moved to the Azores, I have heard a bizzarre sound coming from the undeveloped land near our home. It occurs about an hour after nightfall. It goes on and on for a few hours and then dies down in the middle of the night. The sound is too hard to explain. I thought maybe it was a strange frog making the noise, but it didn't sound like any frog I had ever heard. One of my neighbors who just moved in as well thought it was someone playing with DJ equiment.

Finally, another neighboor got the bright idea of just asking the locals about it. She lives on the other corner of the undeveloped land and hears them every night as well. The locals immediately knew what she was asking about, and they said it was the Cagarro (ka-GAR-oh). I had never heard that name before, so I did a quick google search. To us English speakers, the Cagarro is known as the Cory's Shearwater. It was a bird!

The Azorean Cagarro... a.k.a. Cory's Shearwater

http://www.thebirderonline.com/wp-content/uploads/2011/12/Corys-Shearwater.jpg

The Shearwaters are medium-sized seabirds closely related to petrels and albatrosses. They feed on fish and molluscs and can dive up to 50 feet (15 meters)! They are said to be silent at sea and raucous at night in their breeding colonies, which is apparently what we have right next door. I've tried to find the colony once, but the land is covered with thorny brambles and low growing, dense shrubs... a pretty darn safe place for a breeding colony.

So here is a great video that lets you hear what I hear every night. Imagine drifting off to sleep with this!

The crazy night call of the Cory's Shearwater

http://www.youtube.com/watch?v=jhvRk8xmeAg

Permaculture Plant: Oregano

The well known Oregano is a great Forest Garden addition.

http://www.fnec.gr/nature/images/herbs/Oregano_2.jpg

Common Name: Oregano

Scientific Name: Origanum vulgare

Family: Lamiaceae (the Mint family)

Subspecies:

• Origanum vulgare gracile: Kyrgyzstan Oregano
• Origanum vulgare hirtum: Greek Oregano
• Origanum vulgare onites: Turkish Oregano
• Origanum vulgare syriacum: Syrian Oregano

Great photo kids picking Oregano in the garden.

from a fun San Diego food blog

Description:
Oregano is a very common perennial herb whose deep green leaves are used primarily for cooking. It tolerates some shade and light foot traffic which makes it a nice groundcover plant. Its small pink flowers attract butterflies, bees, and other beneficial insects, and its strong aroma is believed to confuse pest insects' ability to find host plants. Everyone should grow a few plants of Oregano, and it is a great addition to any Forest Garden.

Origanum vulgare

http://caliban.mpiz-koeln.mpg.de/thome/band4/tafel_054_small.jpg

History:

Native to southwestern Asia and the Mediterranean area, Oregano has been used by humans a such a long time, it is hard to determine when it was first cultivated

Trivia:

• In the U.S., Oregano is primarily thought of as an Italian herb; however, Oregano is used in Middle Eastern, Filipino, Spanish, Portuguese, and Latin American cuisines.
• Oregano grown in colder climates tends to have less flavor... you may just need to use more!
• Hippocrates used oregano as an antiseptic.
• Cuban oregano (Plectranthus amboinicus), also in the Mint (Lamiaceae) Family, and Mexican oregano (Lippia graveolens) in the Verbena (Verbenaceae) Family are both commonly called "Oregeno" but are not true oregano.

Oregano flowers are pretty and they attract beneficial insects.

http://www.floracyberia.net/spermatophyta/angiospermae/dicotyledoneae/lamiaceae/origanum_vulgare.jpg

USING THIS PLANT

Primary Uses:

• Cullinary herb - fresh or dried, raw or cooked... meats, poultry, fish, pasta, stews, salads, etc.
• Infused with oils or vinegars

Secondary Uses:

• General insect (especially bees) nectar and pollen plant
• Groundcover (plant about 1 foot (30 cm) apart) - clump forming
• Aromatic pest confusor
• Lacewings prefer to lay eggs on this plant
• Tea Plant (flowers or dried leaves)
• Essential Oil used for aroma in soaps, perfumes, etc.
• Medicinal Plant - long history of many uses

Harvesting: Throughout the growing season

Storage: Best if used fresh. Dried leaves can be used for sure, but the dried leaves lose a lot of flavor compared to the fresh leaves.

Air-drying oregano

http://www.calabriafromscratch.com/wp-content/uploads/2009/08/oregano-drying.jpg

DESIGNING WITH THIS PLANT

USDA Hardiness Zone: 4-9

AHS Heat Zone: 2-10

Chill Requirement: No reliable information, but not likely

Plant Type: Small to Medium Herbaceous Perennial

Leaf Type: Deciduous

Forest Garden Use: Groundcover Layer, Herbaceous Layer 

Cultivars/Varieties: Many varieties available.

Pollination: Self-Pollinating/Self-Fertile

Flowering: Summer (July - September)

Life Span: Basically not relevant as the plant can reseed and can spread through rhizomes.

Oregano makes a great, clumping groundcover

http://bloominthyme.com/wp-content/uploads/2011/04/Oregano-ground-cover.jpg

PHYSICAL CHARACTERISTICS OF THIS PLANT

Size: 1.5-2 feet (45-60 centimeters) tall and 1-4 foot (30-120 centimeters) wide

Roots: Shallow and flat, rhizomatous (runners) but Oregano does not spread much

Growth Rate: Fast

Oregano is one of the easiest herbs to grow

http://static1.plantdatabase.info/plant_imgs/size2/Origanum_vulgare_I27086P96202.jpg

GROWING CONDITIONS FOR THIS PLANT

Light: Prefers full sun

Shade: Tolerates moderate shade

Moisture: Dry to Medium

pH: prefers fairly neutral to alkaline soil (6.1 - 8.0)

Special Considerations for Growing:

Can tolerate windy locations. Reportedly does not tolerate maritime conditions - I'll let you know later this season.

Propagation:  Typically by seed. Division of clumps in Spring. Cuttings in late Spring.

Maintenance: Basically none. It is possible for the plant to spread outside of its bounds while the central planting begins to die back a bit. If this occurs, consider taking clumps from the edges and replanting in the desired, cleared location.

Concerns: None

Martin Crawford on BBC Radio

Martin Crawford

http://zone5.org/wp-content/uploads/p8170054.jpg

Martin Crawford is one of the world leaders in Forest Garden design. He is the author of the book, Creating a Forest Garden.

From his Wikipedia Page:
Martin Crawford is Director of the Agroforestry Research Trust, a British charity which conducts research into temperate agroforestry.

Martin Crawford has spent over twenty years in organic agriculture and horticulture and is director of The Agroforestry Research Trust, a non-profit-making charity that researches into temperate agroforestry and all aspects of plant cropping and uses, with a focus on tree, shrub and perennial crops. It produces several publications and a quarterly journal, and sells plants and seeds from its forest gardens.

He has been on BBC Radio shows The Food Programme and Gardener's Question Time.

The Food Programme: Forest Gardens  http://www.bbc.co.uk/iplayer/console/b010xy3g

Gardener's Question Time: Forest Gardens: http://www.bbc.co.uk/programmes/b014641y
(his interview occurs at about 31 minutes into the show)

Gardener's Question Time: Nut Trees: http://www.bbc.co.uk/programmes/b017clwz
(his interview occurs at about 31 minutes into the show in this one as well)

Plants in my Azorean Garden (please help me identify!)

I wanted to share some photos (LOTS of photos) I took of the plants in my new garden. As I wrote earlier, this space was designed and planted to be a formal garden. There are a wide variety of flowering bulbs and perennials as well as a number of specimen plants. Here is a good representation of what I have growing. I also added a few photos of plants I have not yet identified. Any help would be greatly appreciated!

Aloe genus

I don't think this is the True Aloe (Aloe vera), but it is very closely related.

I got a blister, which ruptured, from pruning with kitchen shears instead of my garden clippers (still waiting for those to arrive). It was constantly sore for a full day before I remembered I had all these aloe plants growing in the garden. Literally within three or four minutes of rubbing the gel from a broken leaf onto the wound, I was pain free. I love this plant!

Agapanthus genus for sure, probably Agapanthus africanus

These flowers, both white and this blue-purple, area all over the island. Also known as the African Lily or Lily of the Nile - which is funny because it is neither a lily nor hails from Africa. It is from South America. Reportedly has historic and rarely used medicinal value.

Cycad, unidentified species

Can anyone identify this?

Trailing African Daisy (Osteospermum fruticosum)

Common Day Lily (Hemerocallis fulva)

This is the "original" Day Lily. It is edible from root to flower, although the leaves can be fibrous.

I've eaten a few of these flowers here already, and I really enjoy them... crunchy and slighly sweet.

Note that not all Day Lillies are edible.

Unidentified fern

Can anyone identify this?

Unidentified flowering shrub

Can anyone identify this?

Geranium genus, unknown species 1

Geranium genus, unknown species 2

Indian Shot (Canna indica purpurea)

Reported to have an edible, starchy root and edible young shoots.

I'll let you know when I try it.

Bulb plant. Looks similar to Wild Onion, but I keep forgetting to examine it closer.

Can anyone identify this?

Unidentified Hen and Chicks species (likely from either the Sempervivum or Echeveria genera)

These plants are fairly common around here. I've seen a number of homes with these in the yard.

Hibiscus genus, probably the Chinese Hibiscus (Hibiscus rosa-sinensis)

We have a number of these hibiscus growing in our garden.

Young leaves can be used as a spinach substitute.

Flowers are edible and can be made into a tea.

I'll let you know when I try them.

Another ruffled Hibiscus plant, unknown species.

Hydrangea genus

Hydrangeas are considered an invasive species in the Azores. They are all over the place. You could probably walk around the entire island without losing sight of at least one Hydrangea plant.

This plant here was in dire need of a good pruning.

I pruned it last week, and it already is bounding back.

There are now well over a dozen flower heads forming.

Pretty sure this is a Monstera plant, probably Monstera deliciosaProduces an edible fruit reportedly similar in flavor to pineapple.

I'll let you know.

Pretty sure this is a Lion's Tale Agave (Agave attenuata)

Agave have many edible parts. I'll experiment with these as the garden is full of them.

I'll let you know.

A large Century plant (Agave americana marginata)

Thy typically live 15-30 years... not a full century.

Unidentified Lily species (possibly Lilium 'Casa Blanca' )

Can anyone identify this?

Calla or Arum Lily, Zantedeschia aethiopica

These lilies are all over the place in the understory of the undeveloped land next door.

Unidentified palm 1.

Can anyone identify this?

Unidentified palm 2.

Can anyone identify this?

Lantana genus, likely a variety of Spanish Flag (Lantana camara)

Rose, unknown species 1

Rose, unknown species 2

Unknown varigated shrub.

Can anyone identify this?

I believe this is a Water Hyacinth (Eichhornia genus).

This floating plant filled the fountain in the garden.

Old Sleningford Farm

http://www.oldsleningford.co.uk

I stumbled upon this site last week, and I thought I would share it.

Old Sleningford Farm is located in North Yorkshire County in northern England. I doubt I will ever have the chance to visit Old Sleningford Farm, but I would love to one day. Small scale sheep, pigs, chickens, turkeys, geese, and bees. A forest garden. Charcoal production. Making their own preserves, chutneys, cordials, apple juice and apple cider.

Everything they are doing at their farm are things I love. Take a look at their site if you have the time.

I especially like this page about the development of their Forest Garden.

A Brief Intro to Dovecotes and Raising Doves and Pigeons

A Dovecote at Oxwich Castle, Wales, United Kingdom - dating to mid 1500's

http://www.glamorganwalks.com/Dovecote_Oxwich.jpg

A dovecote (pronounced: “DOVE-coat”) is also known as a columbaria ("co-lum-BEAR-ee-uh") or pigeonaire ("pigeon-AIR").

 

 

A dovecote is simply a house for doves or pigeons. I have seen a few of these in person, but the only ones I ever saw that were currently in use were in Turkey. Historically, doves and pigeons were kept as primary food sources throughout Europe, the Middle East, and North Africa. The earliest dovecotes are thought to be in Egypt and Iran. I am strongly considering adding a dovecote in my yard.

 

 

 Dovecote at La Providence Wine Farm, Franschhoek Valley, in South Africa's wine country.

http://southafricantraveldesk.com/accommodation/franschhoek/images/la_providence/mews_dovecote.jpg

So the big question is why would anyone want one? My three answers are Meat, Eggs, and Manure.

Meat

Young pigeon and dove meat is called “squab” in the culinary world. It is considered a delicacy. Moist and rich, squab is all dark meat. The skin is more fatty (like duck) than chicken, and the meat is less fatty (more lean) than domesticated chicken. I have had squab on a few occasions, and I have had friends who have eaten squab in many places around the world. I have not met anyone who has tried squab who has not really liked it. This is a great tasting bird!

Squab with Porcini Mushrooms... my mouth is watering!

Here's the recipe!

Eggs

Pigeon and Dove eggs can really vary in size. However, for rough size comparisons... a medium-large pigeon/dove egg is about half the size of a medium chicken egg and double the size of a quail egg. Pigeon eggs are not nearly as common as quail eggs, but could easily be substituted in any recipe. For any eggs calling for chicken eggs, pigeon/dove eggs could be used as a unique ingredient. I admit that I have not tasted pigeon/dove eggs... yet. I enjoy cooking and eating quail eggs, and I imagine that these eggs are quite similar, just larger.

The Scotch eggs use quail egg, but pigeon/dove eggs could easily be substituted.

Here's the recipe!

Manure
Pigeon manure has a long history of being collected for fertilizer and for use in making gunpowder. The only information I could find places pigeon/dove manure at a NPK ratio of 4:2:1. This was (roughly) consistent from multiple sources, so I will run with it. This compares fairly well to chicken manure. Just like chicken manure, pigeon/dove manure should be considered "hot" (i.e. high in nitrogen in too raw a form) and should age, perferably in a compost pile, for a few months before applying it to growing plants.

Some modern dovecote designs.

http://www.dovecotes.org/images/rivington4.jpg

Quick Facts:

• Pigeons and Doves belong to the Columbidae Family.
• The Rock Dove or Rock Pigeon (Columba livia) is the “common” pigeon seen in cities.
• The Domestic Pigeon (Columba livia f. domestica) was developed from the Rock Dove.
• There are many species of wild and many varieties of domestic doves and pigeons, each with different squab and egg sizes.
• Pigeons developed primarily for meat at called Utility Breeds.
• Common Utility Breeds are: King, American Giant Runt, French Mondain
• Pigeons and Doves form mating pairs (one male and one female), and they care for their young themselves - no human intervention required!
• A breeding pair can produce 10-15 squabs per year.
• Doves and Pigeons can live and produce young for over 10 years, there are some that have lived for over 30 years!
• If there are sufficient food sources surrounding the dovecote, there is no supplement feeding needed.
• Squabs reach adult size, but cannot yet fly, at about 4 weeks. This is when they are slaughtered.
• Weight at slaughter is about 0.5 pounds (0.2 kg) in a traditional (no supplement feeding) operation, but can increase up to 1.3 pounds (0.6 kg) in a high-input, industrial operation.

The King Pigeon is a common bred developed for meat.

http://upload.wikimedia.org/wikipedia/commons/e/e3/King_pigeons.jpg