Spring is here in California, and the almond trees have already blossomed and the nuts are starting to develop. I’m always amazed at how quickly it happens. For weeks, even months, we watch the buds slowly develop, then begin to swell in January and the first part of February, then POP! Out come the blossoms.
We’re working on a photo journal of the entire season…daily photographs of the orchard for an entire season that I hope to develop into a sort of motion picture, like a time lapse. I hope it turns out; it might be really fascinating. Anyway, here are a few samples for you to see…a sneak peek.
Quite a bit of rain came during the bloom, which is good…and bad. The bees don’t fly and work during the rain, and there is more possibility for disease in the orchard with so much moisture on the delicate flowers and young green growth; however, we need the rain so we thank God for it. We did get some nice warm, sunny days for the bees to work. I absolutely love to watch them work; they are such amazing creatures. The bees are so focused at there task when the weather is good that you can get pretty close to them without really offending them, so I captured a few of them at work. Look closely and you’ll see the pollen pockets on their legs. All the bees I photographed were foraging for pollen; some will harvest nectar, burying their nose down into the flower rather than working on top of the stamen.
If you’re interested, take an early morning walk with me…
While nature is at work, we’re continuing to sort and clean almonds from the last harvest, most of them to package up raw. We’re still making our roasted almond butter in small batches so that our customers get only the freshest, highest quality almond butter. We’re working on making Raw Almond Butter (in the second picture below), but it’s been tough to get the texture workable. As soon as we’re happy with it, we’ll add it as an option to our website too.