Three of our hives look really good. They’re so healthy that Craig’s added extra supers and is worried about them swarming. Look at them in this pic! They are practically bursting out of this thing. We’ll know more about the honey harvest in about a month.
My zinnias look horrible. I don’t even have the heart to share a picture. They are the opposite of the bees. Instead of thriving, they’re just… not. They’re not growing. They’re stunted. It’s not that we planted too late. It’s not the rabbit. It might be that I didn’t mix in the right soil amendments this year. But I think what really happened is I didn’t thin them when they first came up as seedlings. It’s a rookie mistake and one I’m regretting. Live and learn.
They look terrific and taste earthy. Sort of mild and spicy at the same time.
Both in our garden as ground cover for the walkways and in our yard.
We intentionally sprinkled clover seed in all our bare patches and it came up beautifully. The bees love it!
What am I bringing to the market tomorrow?
This week’s choices were inspired by Father’s Day. All savory, spicy offerings that pair well with grilled meat.
Honey Peach Chutney — With vinegar, ginger, mustard seeds, and crushed red pepper flakes, this has a tangy, spicy bite. Serve with pork chops, beer-can chicken, or goat cheese and toasted baguette slices.
Apple Onion Marmalade — this is actually an apple jelly flavored with onion. Spread it on a turkey & cheese sandwich or an everything bagel.
Dad’s BBQ Spice Rub — a classic barbeque rub with brown sugar, smoky & sweet paprika, and a half-dozen other grilling spices.
Honey Peach Chutney 
Apple Onion Marmalade
&
Dad’s BBQ Spice Rub
Windtree Bee 