It has finally rained, after four months. And it destroyed most of my seedlings, as the rainwater poured down onto them. I had them in trays on a table too close to the house and the rain came down off the roof. This house has no gutters apart from the gutter Nigel installed over the terrace. So I assessed the damage and proceeded to sow again. Lesson learned.
Luckily I had already put cut clear plastic bottles over the cauliflowers and broccoli baby plants as a snail barrier, which also keeps the hens from picking at them. The mattress base helps against the hens scratching away in the freshly dug horse manure and the netting is supposed to do the same.
(click on the photos to see caption)
I have signed up to an online spanish course to get more practice with the dreaded verbs. It’s all very fine to talk about the present but sometimes you need to talk about yesterday or tomorrow. I used the Babbel online course for a long time and it is fantastic for building up your vocabulary and pronounciacion, and I learned a lot. So I jumped into this course by Catalino Moreno thinking I will do my online exercises whenever I get around to it.
BUT – she keeps me on my toes. Now I regularly receive emails with videos and exercises, it’s more than I bargained for. It is great, she really is fun and involves all her students and even answers personally to comments posted or questions [see for example https://catalinamoreno.weebly.com/blog/usos-de-hay-en-espanol-parte-iii ].
So I have a real teacher now and hope I will progress a bit. Although the Andalusian dialect is still a big challenge. Thanks to Nigel I am thrown in nearly daily as he seeks out our neighbouring farmers to ask them every imaginable question about olive growing; which brings me seamlessly to our current occupation.
Olive Harvest has Started
We have a new friend. Diego is a big farmer with a big heart. He not only grows olives but also wine and has tillage. He works from morning till dusk every day of the week but took the time to bring us to the olive factory the other side of Almonte and then invited us into his home and fed us a big lunch, even his mother joined us.
This olive factory takes the olives of hundreds of farmers and immediately throws them into big underground tanks with saltwater brine. These are sold throughout the year to other companies for further pickling with different flavours. Presently in this area the Manzanilla olives are taken in, followed by Verdial and then the huge Gordal olives as they ripen. After that the olives will have turned black and are then collected to make olive oil.
The rain now will make the olives swell up and make them bigger and heavier thus giving us more money per kilo. The olives are weighed and their size is determined by counting the number of olives in 200g, this is multiplied by 5 which is the number of olives per kilo; the smaller the number, the bigger the olives. Ours were not so great to start with, they ranged from 360-280. But we will give them another week or two to grow bigger. But in the meantime they will also start turning black. It’s not so easy to determine the right timing, as olives grow in different stages on the tree, they do not ripen simultaneously.
Recipe Vegetable Parsley & Oregano Pesto with Mussels
When time is in short supply, for a very quick dinner Spaghetti and pesto are unbeatable. My version includes mussels, mejillones, in a spicy sauce from a tin and lots of freshly chopped parsley and oregano, garlic, grated parmesan, freshly ground black pepper, a pinch of sea salt and either grated courgette or fried green and red peppers, as they are abundant in the garden at present.
While the water for the spaghetti heats up, chop parsley, 3-4 garlic cloves, grate half a small courgette and some parmesan cheese. In a pan combine (only ever) virgin olive oil, the garlic and courgette and gently heat to sauté for 5-8 minutes. When the spaghetti is ready, drain and set aside. Take the pan off the cooker and add the mussels, parsley, oregano and parmesan cheese. Stir and add to the spaghetti, serve with a sprinkle of parsley and grated avocado stone.
Vegetable Pesto with mussels
We are also still busy with guests at the weekend thanks to fiestas in El Rocio. All our rooms were occupied and we had fun with the two little girls that had fun with Sofie and our hens.