Ongoing fiestas in El Rocio bring many more guests and friends-to-be

The year in Andalucia starts off with a never-ending calendar of fiestas, at least in El Rocio.

No sooner is Los Tres Reyes over, it’s the fiesta of the Hermandado Triana, followed by the Candelaria. Even though we don’t attend these religious based fiestas, we know they take place because our rooms are booked out well in advance. So I need to be smarter and raise the prices, as people have remarked how cheap we are. And strangely, the cheaper you are the less people appreciate your efforts. If you don’t value yourself, nobody will.

In the past three weeks, we only had three days without a guest in the house. From wildlife experts to religious revellers this location seems to be ideal to catch the traveller en-route.

Some of our new-found friends have been guests that stayed with us while searching for a new home around here. dav

And because they are going home again we have been given lovely oranges and lemons from their holdings. Blessed be the fruit of friendship!

 

 

 

We have now also made good friends with our neighbours Steffi and Terry. A mixed-nation couple as well and they have olives, which they care for organically. So we have lots to talk about apart from embarking on darts competitions and playing cards together.

In The Garden – Organic Endeavours

So the weeds are back that I treated with the home-made vinegar-salt-washing up liquid concoction. No surprise here. So off we go again with another application. This time I devised a wipe-on applicator with an old dish-brush and sponge as an alternative to the spray bottle. They tend to stop working with me after a while.

For or rather against the dreaded olive fruit fly, Dacus oleae, we now use a mixture made from red wine, red wine vinegar, sugar and water. This is filled into plastic drinks bottles with holes in the top part and functions as a trap. The scent attracts flies, these crawl through the holes and fall into the liquid and drown. I have hung up our first 16 bottles and already Nigel found ca. 40 flies the next morning in the bottles. Success! It is a cheap alternative to other expensive commercial products.

Nigel added to our landscape a nice bench and a rondel for flowers. Bit by bit we will add colour and prettiness to our countryside residence as well as some exotic touch with some palms and a few fruit trees.

A few peas have self-seeded themselves at the hen house. The seeds must originate from the feed mix. Nigel couldn’t stop himself and already planted three rows of potatoes. We expect to eat the first of them in May. I planted out my pea seedlings and hope no frost will kill them.

Happy Pigs in Bollullos

On one of our mystery tours in the area we have finally met the happy Iberian black pig. These are kept outside all year round and feed mainly on acorns and whatever they find rummaging in the ground. This herd of pigs counts 131 and lives near the Parque Natural San Sebastian.  We had a chat with the herdsman who has to mind the pigs in case somebody saw fit to use a shotgun to turn them into pricey ham. A whole leg of ca. 8 kgs of pure ham Jamon Iberico will set you back over from €1,200- €4100! [see https://elpais.com/economia/2016/03/04/actualidad/1457115720_533201.htmland http://www.dopjabugo.es/es/ ].This is the most expensive ham in the world and comes from the Parque Natural Sierra de Aracena y Picos de Aroche. Only in winter these pigs will eat organic grains, almonds and olives; the rest of the year they spend outside in ancient oak forests. At 36 months, with 170 kilos, they are being killed early in the morning to avoid mixing with other pigs. The ham then gets cured in salt for up to two years until it is ready to be consumed. I have been to a family-run ham factory in the Sierra Nevada and seen thousands of hams hang from the ceiling or laid in pure salt.

End of 2018 – Beginning of 2019

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The Garden in Winter

I have been gearing up to get an early start on growing veg and bought seed packets. These indicate sowing times, but for what region in Spain? The climate varies widely so I also ask the shopkeeper and watched the plants on sale for a clue. We bought some strawberry plants that are doing really well, the first strawberries are already blushing in the warm midday sun. However, I sowed tomatoes and put them under the cold-frame until they were big enough for planting out. Everything went ok until the frost eventually killed them. And honestly, they were struggling through the cold nights. The spinach is doing well and even the pepper plants are still alive and producing. The cauliflower and broccoli are growing well and last year’s broccoli is also still producing. Last year’s fennel has come back and looks pretty even if it doesn’t have big bulbs, the leaves are tasty.

 

January and February are the main winter months, even as day light and sunshine hours are increasing. The frosty nights hamper real growth. I tried to buy a fleece to cover tender plants but all they have here is protection against the sun, heavy shading fabric. So I will need to look online.

My other experiment is a home-made weed-killer from strong vinegar (Mercadona has an 8% cleaning vinegar), salt and washing up liquid. I sprayed that onto the ‘non-welcome’ plants in the stone circle and within 2 hours the leaves were dead! Success! I am not sure how long this will last as I doubt it kills the roots, but even though, it still helps.

The garden is now also fenced against scratching hens and digging dogs. We are now proud owners of a giant Mastin, Sofie, and a tiny terrier stray, Drops. She dropped by one day, all skin and bones and wary but devoured all food that we gave her and disappeared again. About a week later she was back, doing the same and stayed for the day, to Sofie’s delight. Sofie, being only a little over a year old, wants to play and run around, but Drops did not have the energy. She was gone again but eventually came back to our delight. She has got stronger, more confident in herself, found her bark and now plays with Sofie. I never was a dog person but she stole my heart and is very happy to see me. She seems also more obedient than Sofie, who still has the habit of trying to get out the gate and disappear for a few hours at a time. It is impossible to catch her as she knows full well she will be tied up, at least for a day.

We still have plenty of guests, from Germany to Sweden to Switzerland and Canada. Some bring motorbikes, some bikes, some dogs and some both.

The night before my children arrived we celebrated New Years Eve with a bunch of really nice Spanish, that came all the way from Jaen-Ubeda direction. This was the family of our house angel Sara. The tradition is to eat 12 grapes when the clock chimes 12 times; one grape for each month of the New Year. I tried but couldn’t get them all down so quickly, so I must practice for the next time.

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January 2019

 

2019 started wonderful. My two children, Elaine and Frank, were here for the first time and needed some TLC, because they brought with them colds and sniffles. And the sunshine did them the world good.

We only had two full days together, but better than no time.

Forget Christmas –

It’s the Three Kings where it’s at. This turns out to be a bigger deal then Santa because there are three of them bringing presents and literally tonnes of sweets.

Epiphany is the coming of the three wise kings, mages or whatever they were to welcome Jesus and bring him presents of myrrh, gold and incense.  Nappies and a hot soup for Mary would have been more useful. But for the children in Spain this is when they receive their presents at home and on the streets. We were invited to come along to our neighbour farmer’s family and witness the carnival-like atmosphere in our small town of Almonte. The streets were full of people, old and young, lining up to watch the procession of tractor-drawn floats of colourful dressed-up people, throwing sweets and toys. So that’s why some came equipped with plastic bags to bring home their stash of sweets.

 

Never A Dull Moment

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There has been an uninterrupted stream of visitors; family, friends and guests for the past three weeks.

Family and friends are volunteering as ‘woofers’, workers-on-organic-farms as we are now officially in organic conversion! This is another milestone in our development of the finca and getting our olives recognised and maybe making a few more cents out of them eventually.

So I am slightly exhausted as we have to give everybody our attention and of course catering for all, be it making sure there is enough food for breakfast and the occasional formal dinner for guests. As our reviews proof, my cooking is greatly appreciated.

The weather has been surprisingly wintry with temperatures down to six degrees at night and ten during the day and also dull, cloudy days and even rain. And all along our solar system, our only source of electricity for the whole finca, house, water pump and all, has been on the brink of leaving us in the lurch. The system has been guaranteed to supply us with electricity for two people and the occasional visitor and a maximum of ten rainy days. We are the victims of our own success as we have many more guests than we could have ever imagined. It’s not the guests themselves that use up a lot of power, it’s more the continuous washing of bedding and towels. And of course the uses of high-powered appliances like the toaster, kettle and the dishwasher. These last two have been outlawed for the moment until we have a back-up generator installed. This will kick in automatically when the batteries go low, but will give us peace of mind. This will run on petrol, which is of course an environmental-NONO, being a non-renewable fossil fuel and pricey. We will monitor how often it runs and then decide to upgrade the solar panels, if needed.

We have added a new member to our ever-expanding tools: a new-to-us jeep, Mitsubishi Galloper. In fact it is 16 years old but in immaculate condition as it has been used by our mechanic purely to drive around town. He is giving us a year’s guarantee. Now we can transport our olives in style.

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I have decided to give up the being nice to all people and requests to being more professional. You learn the hard way. In the beginning we threw in breakfast for free, but almost all Spanish guests left in the morning to get on the road and stop at a cafe later.  Also they do not eat cereals, but toast and olive oil or jam. Now we charge three euro for a small breakfast with orange juice, coffee or tea and toast. If you like two of our free-range eggs it’s a fiver. And they are delicious with a lovely orange colour from the grazing and grubbing they do under the olives.

Many people see us on Google maps and call, not bothering to book online. They say they have no credit card and can’t book online, but really, who in this day has no internet access or debit card?

So last weekend I had two nights booked and nobody turned up. It’s not only that the rooms have to be clean and beds made-up, I also have to block the rooms on booking.com and Airbnb so that I will not get double-booked, which would be a complete nightmare. So I am losing out big time when this happens. Last Saturday night I waited up for people to arrive and finally texted and called them but got no reply. And therefore I have resolved not to do this anymore. And honestly we have usually enough bookings that we don’t need to rely on these callers.

Apart from human visitors we are also hosts to other creatures:

End of Summer – the Busy Season Begins

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finca eggs

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

How to:

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.

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summer garden produce (organic)