WELCOME I farm with feral-survivor bees using treatment-free methods to produce honey and bees for sale.
This site describes how I practice treatment-free methods to handle my honeybees differs and how this practice differs from most other beekeepers. Beekeepers such as us consider ourselves to be outliers. We use no chemicals in our hives and still our bees thrive. It has taken several years to acquire bees that are best suited for my region and unique management style.
My honeybee operation is located in a small town in Southern California where much of the bee pasture is in a chaparral setting. Most honeybee businesses I know have multiple employees, trucks, and forklifts that they use to handle thousands of beehives. I manage only about 25 hives, work by myself, and drive a small pickup. This March 1 and 2 Southern California received four inches of rain. That was about all we got this year, but it was enough to enable many of the deeply rooted wild flowers to secrete nectar. Today is Labor Day, 2014, and honey sits in my garage to be extracted. It appears to be a wonderfully clear wild flower honey and might amount to 350 pounds off of 25 hives. It will certainly set no record, but I am very thankful just the same.
Limited quantities of the following are usually available for sale: -Wildflower honey from treatment-free bees -Pollen from treatment-free bees -Nucs containing feral origin bees on small-cell comb -Treatment-free bees in traditional-style equipment
The micro-greens come growing in a shallow tray and they are harvested when at baby-leaf (cotyledon) or first real leaf stage. When they reach a height of one to two inches in height a pair of scissors can be used to cut the seedlings near the stem base. These plants shown in the picture could use more growing time. Micro-greens are typically harvested within a week of purchase.
Micro-greens can be used as a garish on a meal, an addition to a salad, and as an additional topping on a sandwich. When added to a vegetable juicing mix, they can move the favor in subtle ways. The greens we currently offer are mizuna, tat soi, a kale mix, and sunflower. Mizuna and tat soi both have a mild taste, much like non-hot horseradish. The sunflower seedlings have a nutty taste.