Being bee wise

It is with ongoing concern that I notice the reduction of bee activity in the Towerwater garden. The absence of the bees seems to be a widespread problem in the valley. My neighbour mentioned that the plum harvest in the valley has been affected by poor pollination as a result of a lower bee presence.

We too have experienced poorer pollination patterns in our orchard and vegetable garden. Lower fruit and vegetable yields are a result. Being aware of the fragile ecosystem of our garden has become second nature. I tend to be aware of the small changes. The lack of bee activity on the blossoms in early spring and the absence of scurrying lizards in the herb garden, are a case in point. 

What is more worrying is that although I maintain a food source for bees in the garden, there are simply very few of them about. I have to wonder if the plastic covered orchards are restricting their access to food, causing them to move away. Or perhaps the planting of different varieties of fruit which demand intensive spraying programs. Toxic cocktails of chemicals do ensure better looking fruit for the competitive international market.

The drought in the Western Cape has also impacted on the natural food source of the bees and consequently their numbers. The bees rely on indigenous and exotic species, like eucalyptus. The indiscriminate removal of eucalyptus trees, even in contexts where they pose no water threat, has seen six species of the tree being targeted for removal. The biggest concern is that there will not be enough forage for bees in the Western Cape. A new strategy is needed to manage bee forage sources.

Pumpkin flies found in the traps

We are trying to keep our garden as bee friendly as possible. I have replaced all the fruit fly and pumpkin fly traps with new ones. The new ones have smaller access holes. Ensuring that bees cannot find their way into them. On analysis of the contents of the traps, I am happy to see that we are catching fruit and pumpkin flies on a regular basis but no bees. I am pleased with the new traps. Every exotic fruit and pumpkin fly in the trap is one less to destroy our fruit and vegetable crops.

Mediterranean fruit flies in the traps 

I thought of getting a hive for the Towerwater garden. However, the legislation for beekeeping prevents me from pursuing that route. Certain towns have by-laws for keeping bees, so it is best to consult your local municipality before you start.

Most local authority by-laws for keeping bees requires that:

• One must have a permit;
• The beehive must be installed a minimum of 5 metres from any boundary of your premises;
• The beehive must also be installed a minimum of 100 metres from any public space or building used by humans or any place used to keep animals, poultry and birds;
• The beehive needs to be approved and be inaccessible to children and animals;
• A source of drinking water needs to be available within 5 metres of the hive;
• It is illegal to dump or deposit any garbage, compost, grass cuttings or manure within 5 metres of any beehive.

Useful information on beekeeping is available from sources such as the Western Cape Bee Industry Association and the South African Bee Industry Organisation.

What I can do, I shall. I am planning a bee garden at Towerwater. I will focus on plants that are preferred by bees. A garden where there will be a constant forage source for them. I cannot imagine a garden without the buzzing of bees. Bees busy making sure that the cycle of life continues.

Crushed cherries and cyanide

Over December and January, we enjoyed an abundance of cherries from the Ceres valley. Looking like a bowl of Christmas baubles, the deep red cherries brought a festive atmosphere to the kitchen table. Having a bowl of fresh cherries at hand for snacking, was a true summer luxury.

Preferring to use fruit while at their freshest, I decided to make cherry sorbet. With more cherries to spare, I set aside a jar of cherries on gin. These need maturing for a whole year before we will be able to sample this latest venture into preserved cherries.

My research into what all to make with fresh cherries, inevitably brought me back to my favourite book on making homemade liqueurs. What caught my interest was two recipes. One, using crushed cherries and the other, using the crushed cherry pits. This was appealing. It meant that I would not waste anything of the lovely fruit when making the two liqueurs.

I discovered that cherries contain the highest volume of natural Melatonin. Melatonin is known to regulate the rhythmic patterns of the body. What a nice way to fix your “body clock”. The pits also contain traces of cyanide that has anti-inflammatory properties.

Hearing the word cyanide always makes me think of Victorian and early 20^th Century murder stories. I decided that it would be good to know how many cherry pits would be required to be consumed in order to kill a person. I thought I would prefer not to become an Agatha Christie character in this regard. Apparently, Cyanide is the poison the author used most often to dispatch her victims. The cyanide-in-the-champagne, in the story “Sparkling Cyanide”, had a nice ring on the ear.

However, I prefer my cocktails non-lethal, thank you very much. Well, apparently one has to consume quite a lot of cherry pits before it will have a negative effect on you. One only uses the crushed pits of 500g of cherries on 750ml of brandy. I was worried that so few crushed pips would not give the liqueur the strong almond flavour for which I was hoping. However, the taste of the cherry pit liqueur provided for a nice surprise. With a slight almond flavour, it will add something unique to cocktails at Towerwater, without the dire consequences.

Two bottles of cherry liqueur and one bottle of cherry pit liqueur

Cherry Liqueur

Ingredients:

500g Cherries

750ml Brandy

500ml Sugar

500ml Water

Method:

Remove the stems and pits of the cherries. Crush the fruit and place in a glass container. Add the brandy to the fruit and seal. Let the fruit macerate on the brandy for three weeks in a dark, warm spot. Shake the container twice a day. Strain the fruit through a muslin cloth and set aside.

Mix the water in sugar in a heavy-based pot. Dissolve the sugar over a low heat. Bring to the boil. Boil the syrup for 17 minutes. Remove the syrup from the stove and let it cool. Add the flavoured brandy to the cool syrup. Bottle the liqueur in clean sterilised bottles. Store the liqueur for at least a month before using.

Note: Do not discard the pits. Set them aside.

Cherry pit liqueur

Cherry Pit Liqueur

Ingredients:

Pits of 500g Cherries

750ml Brandy

375ml Sugar

Method:

Wash and dry the cherry pits and crush them with a heavy rolling pin. Place the broken pits, both the insides and shells, with the brandy and sugar in a sealable glass jar. Macerate the pits on the brandy for at least one month in a warm spot. Shake the mix twice daily. Strain the brandy through a muslin cloth. Bottle the liqueur in clean sterilised bottles. Store the liqueur for at least a month before using.

A true case of ‘waste not, want not’. I love the taste of the cherry pit liqueur. After reading all the pros and cons of eating cherry pits, I am sure that my liqueur is safe to enjoy. Nothing better than enjoying a unique Towerwater liqueur with a sense of Victorian mystery and adventure added.

Some people believe that in small quantities, cyanide from the kernels of stone fruit like apricots, peaches, plums, and cherries, as well as from the seeds of apples, can cure cancer. If you have any concerns about the cyanide compounds in cherry pits, I would recommend that you do not make this liqueur.

I might have to caution my guests when I serve cocktails containing the cherry pit liqueur. Otherwise, what was intended to be a pleasant weekend visit to Towerwater, might easily turn into an Agatha Christie murder mystery.