The drone should never be a mere afterthought for beekeepers – including when they are in the kitchen – explains Aimz, who checks in amidst early season ‘rounds’ in the Bay of Plenty.
Who has a mother but no father, yet has a grandmother and a grandfather?
The Drone.
Offspring of an unfertilized egg, an essential genetic contributor or useless eater, varroa mite sink and furry bum fascination flying around children’s bedrooms.
These stingless layabouts live their days for one shot at a virgin, the femme fatale, a quick thrill that will result in his organs ripped from his body as he plummets to earth, fulfilling his destiny.
Can also be used in a pinch as tasty hors d’oeuvres...
With proportionately more protein, and less fat than beef, bee brood has been eaten by humans for eons, at least since we began raiding colonies for honey.
Possibly, you could call them a superfood. Baby bees are full of vitamins A and D, magnesium, calcium, phosphorus, and potassium. They are soft, palatable, and easily obtained, and, unlike most other edible bugs, they have no uncomplimentary chewy or crunchy parts.
Occasionally, when I was a child, a frame of drone brood would end up in our kitchen. It was my job to pick the pupae out with a toothpick, the cappings having been removed with the scratcher tool. Mum would have her pan on high ready to go, and after a few minutes of sizzling and good smells, we were presented with an entrée to be fought over. Salty and buttery mmm.
So, with the spirit of memories and in the interest of making new ones to share with you, I brought home a partial frame of drone brood, (capped and between 13-20 days old) which had spent the night in the chiller – to share with my kids.
One child helped me extract the brood while two others claimed they “definitely wouldn’t be eating that.” Thankfully there were no mites to be seen (my back-up plan had been to disguise them with pepper). Collected, and a small batch thrown straight into a sizzling pan, those good smells soon arose. With a smidgen of soy sauce, the golden grubs were taken off the heat and tipped out on a paper towel. Lightly salted, close to dinner-time… what can I say, hunger and curiosity won them all over.
The verdict? I had to hold my four-year-old back so everybody else could try. Popcorn bees were a hit, an awesomely interesting treat, hoovered up in a matter of minutes. General consensus on the taste - a bit like chicken – and not at all like the sawdusty huhu grubs we fried and tried last week!
Would we do it again? Most definitely, bring on the party favours! In a months’ time the drone brood will be bulging in the hives and it won’t be quite as much work to procure a feed!
So, to my Mum, an inspiring, frugal, early pioneer of health foods, thank you for my acquaintance with this ancient human rite.
Nurture the propensity to gather and harvest that which we find in abundance and, you never know, maybe some of our readers may be encouraged to try their own Sauté d’BuzzzeeBee?
In the Hives
Another month in the hives has seen activity picking up dramatically, tonnes of pollen and frames and frames of developing bees. We are adding brood boxes to any strong singles with 4 or 5 frames of brood (the variables are incredible; seemingly heavy boxes have only brood frames and little reserves). The goal is 500 splits this year, and with the first order of queens coming early September the reality of busy times is fast approaching. We are finding the odd virgin queen and if she looks good, with brood in the hive to reference fertility, then we are leaving her to it, as drone numbers are multiplying with the increased daylight.
This will be my first season splitting hives and the spring build-up is already exciting. My head is whirling, and I am doing a lot of mental beekeeping even in my down time...
It does feel early, but the appearance of spring is all around us. Fruit trees on the Plains are beginning to flower, and the bees are working the golden acacia, along with Spanish heath and the immortal gorse. Wattles, five-finger, tree lucerne and some exotics and pasture weeds are also blooming as the pine pollen saturates us while we work.
There’s even been the odd ‘work-day’ which has involved slow rocking on a boat 12 miles offshore (thanks boss). A stark contrast to the grind of pollination that is creeping up on us.
But I am gearing up for the season.
I have completed an AFB recognition course and test. Some good information and engaging discussions. The foul smell of AFB I can still remember from my childhood, as holes were dug and hives were burned. I have also attained my full Class 2 truck licence by attending an accelerated course. The class was invaluable, in much the same way as the defensive driver course I took as a teenager. Certain bits of advice will stick with me for life. Safer drivers, safer roads. There will be plenty of driving to do and I am looking forward to honing my skills by backing around kiwifruit orchards in the dark…
Until then, I hear the fish are still biting. Tight lines everyone.
Aimz.
Comments