Friday, 20 November 2009

olives



Well we have finished picking the olives, through torrential rain, autumn sun and gale force winds, what a week. Hanging in trees is fun when the wind isn't blowing, it's downright scary when it is and today, it blew, it still blows. it's been a trying time all round. The puppy has made it vaguely amusing and at times extremely annoying, lying all over the nets and the olives, not moving off when you need him to, going underneath the net and getting all tangled up. The nets are 6mx6m, very slipperry, impossible to get a hold off with sore, rough hands, comical to set up when the wind is blowing hard, you're on a very steep terrace with a big drop down and a bloody (big) puppy rolling all over it having a ball........
We think, although we won't know until we get to the mill that we've got in the region of 400 kg, which may sound like a lot, but the lagar requires between 300 and 500 kg for a single pressing, so fingers crossed we've hit the mark.
Will post pics of the process on Friday, meanwhile back to the other work.

Friday, 13 November 2009

The only woofers we'll ever have


Today we had our first full day of picking, we're working on someone else's farm. The terraces are so much nicer than ours, almost flat and wide, makes life alot easier for harvesting olives. The dogs found a new friend to play with, barked most of the day, seemingly at nothing and constantly ran all over the olives or lay down on top of them all....ahh the joys....

Fungi foray

here are some of the best edible fungi that are currently available in the outdoors shop.


first we have the Bay Bolete, close family of Porcini, aka the Cep, this one found in mixed woodland. a good addition to your dried mushroom stock, for soup and rissoto.



next we have the Cep, the most important culinary mushroom, bar none.
the best mushroom for slicing and drying, an essential soup ingredient, and better yet in a wild mushroom rissoto,
even better dried and rehydrated than fresh, as something happens in the drying process that intensifies the flavor. found in broad leaf woodland, particularly oak, chestnut, and beech (try finding beech here).


and finally, we have the premier bracket fungus, the Beefsteak fungus. found usually a couple of feet off the ground, and repeatedly growing on the same tree. remember the tree and you can cut and come again, often the same year. grows on oak and chestnut. when cut it bleeds just like meat, and as the name suggests has something in common with beefsteak, not just looks but flavor and texture. stick it in a pan with bacon, the only way to have it. watch it sizzle.


the thing with fungi is that they often act symbiotically with their host tree, by removing the fruiting body your are helping the mycelium (the web of fungus) spread, inadvertently, by releasing spores from the fruit.

Wednesday, 11 November 2009

Less Fiat 500 more Phutt 500


I love these cars, they are parked in a derelict used car lay-by on the N17. I feel so sorry for them, they look all neglected and lonely, and yet still so jolly and colourful and still stylish (in my opinion, anyway). I wish I had nothing better to do than to restore them all to their former glory.
Luckily for all concerned none of these cars had engines....a minor problem obvioulsly, however am still on the look out for something cheap and silly to have here as my other cheap and silly car is living in the UK......

Fruity poo

I have been working on transforming the last piece of wilderness on meadow one.



Kind neighbours and friends have been giving me cuttings and runners of raspberries, loganberries and blackcurrants. I also had some of my own which needed moving, now is the time to do it and coincided nicely with 2 fruit planting days. However, I needed poo. Monday was poo collecting day which I did, I also moved 5 barrows of the stuff from the top of our property to the bottom, those of you that have visited know that it's not easy terrain, the going down bit wasn't too bad as once the brakes are on the barrow it pretty much just needs steering, garvity and momentum do the rest. Taking the empty (thankfully) barrow back up is the hard bit, luckily there's not a lot of passing traffic on the road at the top as I may have been run over several times, due to lying all over the road panting and sweating!!
Anyway all the plants are now in and nicely dressed with poo, a small patch left to dig over for anymore plants I want and a great place for the dogs to trample and ruin.....

Tuesday, 10 November 2009

The zen of cutting wood



Why chop wood?
What is the point of it? why bother when electric and gas power are so relatively cheap? why go to all that effort?
These are some questions you might well ask yourself, or be faced with at some point.
The answers, typically, are often not all that obvious.
Today I cut and chopped what I hope will be about enough wood for the next month. Here, we use wood for fuel, to keep warm; to heat water for dishes and to make hot drinks; to dry clothes and towels; to dry nuts and fruit and mushrooms, eggshells for chicken feed supplement, and maybe meat if we get the chance; and to cook with. The list goes on, we keep adding things to it when the opportunity arrises. when we eventually move into the house I am building, we plan to do all of the above, and heat enough water to shower with.
I felled our own pine, hurled it down one mountainside, carried it across a meadow, then up another mountainside, where I cut it and chopped it for firewood. if that sounds like a lot of effort, it was. but effort that is hard to price.
Wood out here is valued from about £35 a cord for pine, on up. it took me about half a day to cut and chop and pile about a half a cord, excluding the time it took to get it to the wood pile, the felling, the the limbing, the carrying, the disposal of the brashings, and the collection of the pine cones for fire lighters.
So that makes my day's financial value not even £17.50, or £2.18 an hour, even if I could find a market, and that's without considering the transport cost, or the felling and cutting cost, in terms of petrol and oil, chains, sparkplugs, and any of the sundry things I have to go through in order to do this. axe handle springs to mind.
The reason I do it isn't financial, its because it means something to me. it always has.
I've cut and chopped wood since I was a kid. It was my thing then, and it still is. along with karate it has followed me wherever I go, whether it was cutting firewood at 30 below in the midst of winter in the Canadian north woods, or in 100 degree plus heat in the mountain forests of Portugal. It has been a part of my life for a long time.
Although at first it may seem like it bears no resemblance to karate, it does.
A long while ago, one of my karate instructors talked about karate training as paying into a bank. The bank of karate. you only got something out of it, if you put something in.
Cutting wood is the same. it's hard work. its supposed to be, that is the beauty of it, and it is through the hardness of the work that the meaning of it begins to unfold.

The zen of cutting wood.

The hardness of it is a great constant, no matter how proficient your technique becomes at chopping, or using a saw. It doesn't matter whether you cut with a hand-held crosscut saw, a bow saw or a chainsaw, or chop with an axe, a maul, a hatchet, or a hammer and wedge, the action is the same, the end result is the appreciably the same, the only difference is the method.
As you can probably guess, i am against log splitters driven by power take-off's on tractors; take away the difficulty and you take away the meaning.
It is the meaning that is the point, and the things it facilitates are the things that help us to live comfortably.
The meaning of chopping wood is that it gives you as a person value, a deep reverberating value. A value that you can't qualify in financial terms, because its meaning isn't about money, but about worth.
Worth and money are not the same thing, thou some may substitute one for the other.
If you have never done it, you may wonder how chopping wood could possibly give you value? if you have chopped wood you might understand, or you may not, you may chop wood for years and never realise.
It's value is in the hardness of the task, and the difficulty that it takes. The things we have to overcome within ourselves as much as the thing we are dealing with.
Nothing of worth comes easily, no task undertaken, no risk ventured, no love experienced.
It is only when we struggle that we begin to understand, and the more we struggle the more opportunity we are being given to understand, not that we necessarily do, but we are being given the opportunity.
We begin to understand the value of things, and how they relate to other things.
When we experience difficulty it gives us the opportunity to extend our capability. This is the greatest gift we can be given. Because when we can extend our capabilities it enables us, it enables us to do more, to be more. more alive. It awakens creativity within us. It enables us to more fully become the people we are supposed to be.
Eventually, when you no longer worry about your technique, but are lost in the doing of the task you will understand its value, its way, is beyond technique. It's not so much doing cutting wood, as being cutting wood. and in that moment, like karate, it transcends ordinariness, and becomes zen, a zen thing, and an activity that enables you to appreciably attain a zen oneness of being. A oneness with and of all things.

This is the true value of cutting wood.

Cutting and chopping wood heats you many times. when you go to turn on your central heating, think about this for a moment.

Saturday, 31 October 2009

Happy Haloween


I managed to give away all the enormous pumpkins we grew. I kept back the biggest for myself (naturally), and also gave one of our neighbours (Vasco) another. I don't think he'd ever carved a pumpkin before and was so excited. He's coveting mine now he's seen it and I've promised to give it to him tomorrow.

Tea time


A while ago I treated myself to a couple of rather pretty teacups and have waited to use them. I'm a coffee drinker, I only ever have tea to dunk biscuits into or if I'm ill, today I feel a bit poorly so decided to get the cups out. I felt obliged to make a cake to go with the tea, and as it's the season, a coffee and walnut cake got made. I don't feel any better but loved looking at it all and made me feel homesick......such an english thing to do.

Sunday, 25 October 2009

Grapes of Ruff


Like Rick, Fred is a hunter gatherer. He has wide ranging tastes already. Following fox scents on his first day out, digging for what i can only guess at maybe being truffles the following day. He has an appetite for peaches he's found on the ground, along with figs, tomatoes, green manure, persimmons, walnuts, chestnuts, hazelnuts, acorns, apples, and now as this picture amply illustrates, grapes. What next? Today the chickens had a narrow escape, who knows what tomorrow will bring.

Saturday, 24 October 2009

water, water everywhere and quite a lot to drink...


The borehole water on our land tastes good but the spring water is like nothing else. I don't know if I am just romanticising 'cos it's coming out of the ground and through a rather lovely looking hole in one of the terrace walls, or because it's icy cold...but I swear it's got something else in it, some life giving elements that really do make it taste better and make you feel better. Anyway it's back and we are all happy especially the dogs who can't get enough.

Tuesday, 20 October 2009

Caramulo bike museum

Caramullo car museum


There is no shortage of stuff to do here, just a shortage of time to do it. Thank god for visitors who make us take time off to see what else is out there.....

Monday, 19 October 2009

Puppy love



Oh yes, they do call it puppy love and we are.....
On Sunday we drove to Salamanca to pick up our puppy who had travelled by courier (not the bike kind!) all the way from Diss in Norfolk. He is adorable, just over 4 months old, beautiful markings and colour, very very biddable, already doing most things we have asked him and fitting in with the existing animals. Not sure what the chickens made of him pointing at them but at least that's what he's supposed to do, well not chickens but other birdy type things!
Anyway for those of you that don't know, his name is Fred and he's a German Shorthaired Pointer and we love him.

Wednesday, 7 October 2009

Rural rap

Can't get the hang of how to make movies, I don't quite know how I managed to make the go-kart movie. I can't remember what I did, must have been that knock on the head. Anyway, here's a full length bit of film footage, rather sweet in it's raw state. You'd think i'd have nothing better to do than fiddle around with films and photos and update the blog constantly, but despite the rain I seem to be rather busy. Must dash....

video

Thursday, 1 October 2009

Luscious lasagne



Freshly picked aubergines, walnuts, peppers and courgettes (the last, thank god!), home-made tomato sauce all put together as a lasgne and cooked off in the bread oven. YUM YUM. Oh and freshly picked leaves and baby toms.