This being the last day in September, we can state that we have all rooms full. Ok, it’s the weekend so it’s not that surprising. At the moment we have three Czechoslovakian and two Russians with us. It’s getting more international!
And because everybody loves it here and is interested in what we do, I thought we could involve people in an ‘olive harvesting experience’ on Airbnb. But to my surprise they didn’t think it lives up to their standards and expectations. We would have guests, a maximum of four, for three days. We would let them try their hand at harvesting the olives, bring them along to the factory, let them taste different types of eating olives and olive oils. Bring them to the oldest olive tree in El Rocio which is over 700 years old and feed them breakfast and a light lunch. I would prepare dinner on request. They would not be required to work hard, just a bit in the morning to enjoy the activity. And have the afternoon/evening free to discover the surrounding area or go to the beach. They can take the bikes or just chill on the terrasse. What’s not to like?
I would be grateful for some comments on this or maybe someone knows where to advertise this. But we can only do this while we are actually harvesting, which is between now (at the moment we are waiting for the factory to open any day) and January.
In the meantime we continued improving the property with a lovely step at the entrance and a rockery. We changed the curtains in our bedroom and added lime wood blinds, as ours is the hottest room because the sun shines into it from noon till sunset. Our third bedroom downstairs also received curtains to make it more homely.
The intense heat will slowly fade now and growth will take off again and that means it is time for gardening. It’s the opposite to what we are used to, winter being a restful period and time to sit by the fire with a hot port. No so here. I planted some cauliflower and broccoli plants and sowed varies tomato varieties as well as beans and hope we’ll be able to keep the chickens out of the vegetable plots.
Sweet Potato and Pumpkin Lentil Dhal
Here is a recipe for a vegan Lentil Dhal I made recently, which turned out so yummy I have to share it. The twist is a sprinkling of grated avocado stone. Yes, you can actually eat the avocado stone, which is a relief because it’s so big and my attempts to grow a plant from it have not been successful. You need to peel it and then grate it, it’s actually quite soft and tastes a bit like nutmeg, but nuttier.
Here you can read up on the health benefits https://www.healthline.com/nutrition/eating-avocado-seed#Benefits but the avocado stone has not received much study, so this is a rather cautious approach. Obviously you are not going to eat a whole stone in one go, just use it to sprinkle on muesli, in a smoothie or on your soup or plate of rice etc. I would use it as a condiment or spice, not as a main ingredient.
Ingredients for 4 people:
1 big cup of lentils, soaked in water overnight (I prefer the red or golden coloured lentils, it just looks a nicer colour)
2 tablespoons of virgin olive oil
1 vegetable stock cube
½ sweet potato, cut in cubes
equal amount of pumpkin, also in cubes
1 onion, chopped
3-6 garlic cloves, chopped
Spices: freshly ground black pepper, ground cumin, cinnamon, coriander seed
(use these spices to your liking, I normally don’t work with measures, just with intuition)
a teaspoon of freshly chopped ginger
a sprinkle of avocado stone and freshly chopped coriander or parley for decoration
Sweat the garlic and onion in olive oil, add the pumpkin and sweet potato cubes for 5-10 minutes. Add the stock and lentils, top up with water if necessary. You can serve this as a soup or as a main dish.
Add all spices. Simmer for about 40 minutes or until the lentils are soft. Liquidise with a food processor and adjust seasoning if necessary. Serve in bowls with a sprinkle of avocado stone and freshly chopped coriander or parley for decoration.