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Farmette1769's Blog

by Monica Melograna-Ward

Tag Archives: farmette 1769


The last three photographs show the Honey Super that was added to the hive in a rush last night. The plastic mesh you see is called Queen Excluder. It allows the Worker Bees (all females) to go up to build comb and store honey, without the Queen, who would lay brood aka future honey bees, included. I had been converting the “Loading the Honey Bee Package/Box into the Hive” Super into a Honey Super, when I realized that the hive population had experienced an extra big surge.

The following photos are from yesterday evening’s checkup on the hive.



Yes, I got daring, again.


This pic shows the only space left in the entire honey bee hive.


This is a closer look at that quaint little tubular hole.

I wrote to the gentleman who distributed the bee packages from the man who raises them (That source beekeeper refers to himself as the Fat Bee Guy). It never occurred to me that the hive would grow this much and this fast. It was two months to the day, Thursday the 17th of May, 2018, when I took these photographs.

The email asked if the Super should or should not have the Queen Excluder at this point in the game. I’m not sure if it is too early for a Honey Super, or if I should have a Regular Super, and then an additional Honey-Only Super with Queen Exclusion on top of that.


The last two pics were taken this evening.

Believe it or not, the front entrance to the hive is not as crazy looking as it was last night. The honey bee workers come up to just inside the box, but at least they can get in and out in what seems to be a comfortably organized manner.

I do not want the honeybees to overheat or swarm/leave to find a larger space. Hopefully, I will hear back soon. If not, I will have to scour the internet and/or just go ahead and build another super/bars to prepare for the inevitable mega overflow of this very prolific honey bee hive.

This bee video, from yesterday, shows the level of madness going on in our front yard.

Happy Friday Night Bees!

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Get your vitamins and enjoy a cocktail at the same time!

I love Bloody Marys, especially when I fly, since they go down well at any time of the day. In fact, the first time that I ever had one was at 9am. Who knew you could drink in the morning?

Despite the statistics, I am always slightly nervous when using airborne transportation. But since I don’t have to drive the plane, why not have a little liquid courage.

Flying is actually the safest mode of transportation. In fact, the odds of a plane crash are one for every 1.2 million flights, with odds of dying one in 11 million. Your chances of dying in a car or traffic accident are one in 5,000.

If you want to save yourself a lot of time and ingredient gathering, you can purchase a mix, sans the alcohol and then just add some vodka to it. But, if you’d like to make your own, here is what you’ll need.

Tomato Juice or V8 – Eight ounces

Fresh Ground Horseradish – Two teaspoons

Fresh Lemon – One slice

Fresh Lime – One slice

Fresh Celery – One stick

Tabasco Sauce  – A couple of dashes
or any hot sauce made from fully aged red peppers, salt and vinegar.
I used Louisiana Hot Sauce.

Worcestershire Sauce – A couple of dashes

Salt & Pepper – A pinch of each

Smoked Paprika – A pinch

Vodka – Four ounces

I just mix up everything in a stainless steel, alcoholic beverage shaker. Then I add the vodka, citrus wedges and a celery stick. To fully take advantage of the celery flavor, score the base a few times with a knife to release some of that flavor into your drink.


Fresh Lime did not make it into this photo since we were out of them. It is great without it, but even better with, so make sure to pick some up when you are out grocery shopping.

The vodka didn’t make it into the pic either, but believe me, it was there!

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So I got daring, with no mask or gloves or anything. It is cumbersome to take photos and videos with all of that on. No stings! Our honey bees are pretty docile. I had my iPhone 5-6 inches away from the honey bees for this first photograph.


Unluckily, the pic of the fullness of the hive came out blurry. I did not realize this until after I had closed it back up. But, the hive is about 85% full and packed with comb and a gazillion bees. The magenta line represents where the comb(s) has grown to. We started off with about 9,000 honey bees from the packaged box we loaded in. I’m thinking that there may be around 35,000 in there right now.


Front view with cover on the ground in front.


Up close upside down top cover with a few of our honey bees lingering.


Open view of top bars in traditional, squarish, beekeepers hive – from above.
Note: This is a combo design.

And here is this week’s video!


Non-sequitur – Our chickens out for their nightly free ranging.


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The Main Ingredient in this Weekend’s Farmette 1769 Recipe is
Farmer’s Market Humanely Raised Rabbit Meat.


This is not where meat comes from. It has been neatly packaged for your consumption. I was raised with this. At some point I was a vegetarian and I still eat many vegetarian meals right now. But, humans existence today happened because we are omnivores, giving us a major advantage over other mammals. When meat is scarce, we can switch to plant-based food and vice versa. Our two-legged, tall, mostly hairless, sweat gland filled bodies, give us the ability to follow prey until they are more worn down than us. So, having said all that about my omnivorous diet…


Would you rather your meat come from here?


Or here?

The meat used for today’s recipe blog post was procured from the Charlotte Regional Farmer’s Market. The man that I purchased one rabbit’s worth of meat from, raises, butchers, and sells this there on the weekends.

Albeit with protest from a dear friend of mine, that now thinks I am a #savage pet #rabbit eater, here is this weekend’s farmette recipe:


Marinate Rabbit Meat in a bowl with the following flavorful ingredients using whatever amount strikes your fancy.

Lemon Juice
Olive Oil
Fresh Chopped Garlic


Then, just put it on the grill or roast it in you oven.


It not only looks, but tastes a lot like chicken. Rabbit meat has a gamey flare. It is a bit more difficult to get off the bone than poultry, due to muscle tone. The first time that I ate rabbit meat, was breaded and deep fried. It was great! I would have eaten it more often over the years if it was more readily available. But, now, I have not only found a source for rabbit meat, but one that does not factory raise or slaughter the animal.

Happy Weekend Cooking! :)MMW



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I did have to duck and run at the end since one flew at my uncovered head,
but I did not get stung!

Happy Friday! May The Fourth Be With You!

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It’s Strawberry Season! Yeah!!!

Get some from the grocery store, farmer’s market or pick your own fields. Then…


1. Fresh Strawberries

Wash the strawberries.
Then pull the stems out and chop the opposite tip off.
Slice them up and then cut those slices in half.

2. Organic Cane Juice Sugar. White Refined Sugar is fine also (It’s desert, and not supposed to be good for you).

Add a teaspoon or two to your bowl of lovely strawberry slices.

3. Honey (Local if at all possible)

Use a heaping tablespoon full.


4. Angel Food Cake – Buy One

I bake things like Banana Bread and Oatmeal Cookies. They do not take a lot of skill. That is where my cooking abilities end and my baking attempts begin. I LOVE to COOK. I LIKE to BAKE. If you LOVE to BAKE, have at it ANGEL FOOD CAKE.


5. Powdered Sugar

If I was feeling industrious, which I was not, I would have used the organic sugar and run it through the blender. You can do this with any type of sugar to turn it into powder. I keep some refined, prepared, store-bought, powdered sugar in a kitchen cabinet that is dedicated to baking and salads (nuts, raisins, baking powder, etc.). It is handy in a pinch.


6. Ready Whipped Cream – Buy this too


How to Make Perfect Whipped Cream Every Time

What better way is there to celebrate Strawberry Season than with Strawberries & Cake?

It is early on Sunday morning. You still have time to go out and get your supplies for a simple after dinner treat.

Tune in next Weekend for Monica’s BBQ Grilled Rabbit

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Hector is the Head Rooster of our flock. He is a somewhat rare Swedish Flower breed that has only been in the United States since 2010. His Sidekick Agador is the Roo below him (with the white wings).


Happy Friday!

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