Dear Deer...

Dear Deer,

The other day whilst chatting to friends on Skype I spotted you out of the corner of my eye from the study window about to take a drink from our garden pond. It was lovely to see you in daylight as we normally only ever see you and other members of your herd on the trailcam at night and sometimes in the early morning as the mist is lifting.

With your slender frame, bright dark eyes, and your growing antlers you looked very handsome and quite relaxed given the time of day (late afternoon). You took a small drink from the pond but then moved on to the birdbath which you seemed to prefer. I wondered if you were the same deer I had to rescue from a farmer's dog a few weeks earlier when you were running around and around the garden seeking an escape route? It was fortunate I managed to stop the dog in its tracks by running between you both.

We often see you in the meadows surrounding La Pasera and it was only the other morning when three of your herd grazed the bottom field whilst we watched on and finished our breakfast. There is a lot to eat around the fields and meadows so whilst I don't mind you nibbling the odd raspberry leaf in our soft fruit bed, I really do draw a line at nibbled mange tout and orange tree leaves.

I never saw your sibling until you wandered down towards the winter lettuce and started jumping playfully. You make a splendid pair I must say. I managed to open the window without too much noise but only had my compact camera available but I think I got some reasonable shots of you both. I noticed that you also like one or two of our garden plants...

We realise that April is a more relaxed time for you now that the hunters have stopped harassing you with their dogs and guns, and that you are generally less stressed but if you continue to munch away on our food we might just have to put up some barriers to keep you out. I really wouldn't like to do that, so please take note. We loved your curiosity when you spotted the ceramic hare and wondered what you would make of the cats if you came across them?

You are welcome to visit as your forebears have done over the years but stick to the meadows for your snacks. Take care and safe journey little ones.

Best wishes

La Pasera

If you're looking for a new vegetable to grow or eat....

Look no further. Introducing the Kalette or as we know it, the flower sprout.

We have been growing this winter crop for a couple of years now and are really pleased with the results.  According to the newspaper they are quite the latest fad amongst the celebrities and food fanatics boasting high levels of nutrients and vitamins. One reason perhaps why we should not grow them but... they really do taste great.

This new vegetable was developed in the UK as a cross between brussel sprouts and kale, hence the name flower sprouts, now changed to kalette presumably to steer away from the sprout element that sometimes suffers from bad press in the UK.

These small kalettes grow well during winter and grow much the same as sprouts and in very similar conditions. They have a sweet, nutty taste and for us, they are best eaten after being steamed until just tender. Apparently they can also be boiled, roasted, eaten raw or stir-fried.

If you grow vegetables look out for the seeds to sow in early spring. The only problems we have had with them are: an attack of white fly early on but this was soon resolved using a spray of soapy water and alcohol; and needing strong supports as they do tend to get blown about in the wind. Definitely worth a try.


Ocean Mist

Recent press

Christmas has started...

Christmas doesn't really happen here in Asturias until this week, that is, the hype and madness that is associated with the run up to Christmas doesn't start until a few days before Christmas day. The street decorations, nativity sets, shop displays and Christmas tunes have been around for a couple of weeks but until this week, it wasn't really happening. It is a very different experience to Christmas in the UK, so quiet and very little of the frenzied must have mindset...thank goodness.

We drove to Oviedo this week to buy in supplies that we can't get here. Oviedo is about 50 minutes away by motorway. The roads were busier than usual and we must have seen... oh, at least 40 or 50 cars and vehicles....

The shops were well stocked with traditional Christmas foods and prices of key items such as seafood had risen sharply. The market was busier than normal with customers waiting patiently to be served their joints of meat, fruit and vegetables, fish and shellfish.

There was the usual display of Nativity sets outside Oviedo's wonderful Cathedral. Many shops in the area are dedicated to selling figures, miniature buildings, scenery and electrically operated effects that are built into nativity scenes in every church, many homes and numerous shop windows around town. One piece particularly amused us, it was a woman wiping a babies bottom - animated of course, with her arm moving up and down in a wiping bum sort of way...only in Spain.

There were a couple of Christmas markets and fairs open which we visited. There were sited near the central park. One was the usual bought in jewelry, leather goods, clothes and gifts which wasn't really up to much but the other was an Artesan Fair where craft workers display their creations with a few offering live demonstrations. There were some lovely items including pottery, jewelry, treen, games and puppets.

There was a demonstration in the city by Bomberos (fire-fighters) who were rallying support to prevent cuts in services, all was calm and many people were signing their petition.

The main event for many families will be Christmas Eve when a family meal is cooked. Some people will give presents on Christmas day but for the majority, presents will be given on the Epiphany on the 6th of January when the three Kings bring their gifts to baby Jesus. There will be grand parades in most towns and cities on the evening of the 5th January.

We take this opportunity to wish all of you who take the time to visit our blog, a very Happy Christmas and a healthy and prosperous 2015. We aim to keep telling tales from Asturias next year and hope you continue to pay us a visit from time to time either here on the blog or if you're passing....

Best wishes

Ian and Luis  

The winter pantry

With winter just around the corner it is always comforting to know that the pantry is full, that there are fresh vegetables in the garden and that the freezers are packed with this year's crops. Despite the long drought of summer we have had a good year for growing crops and where possible we have feasted on fresh from the plot produce, shared excess with friends and preserved or composted the remainder.

The vegetable plots are still producing well and we are currently harvesting large white bulbs of Florence fennel, swede, carrots, ruby chard, winter lettuce, leeks, the last of the beetroot and bundles of fresh herbs. Still to come anytime soon is celeriac (one of our favourite vegetables), flower sprouts, cauliflower and broccoli.

Luis has just returned from his sister's (Rita) where twice a year they slaughter the pigs and process the meat into joints, cured ham, chorizo, salami and black pudding. In Spain this is known as the matanza. We have written about this in the past and you can read about it here if you want to know more and see pictures of some of the work. We are always offered goodies to bring home but being vegetarian we of course decline apart from a couple of packs of chorizo we keep in stock for visitors. Rita always sends loads of food for us as she produces enough to feed half of Castilla y Leon. This time we have 4 dozen eggs, 20 butternut squash, 30 jars of tomato pisto, sack of red peppers, 15 kilos of quince, cabbages, pears.... (we won't be going hungry).

We also have a wonderful rich Christmas cake baked by my Aunt in the UK which we will continue to nourish with a tot of brandy from time to time and coffee and walnut cakes and a box of delicious chocolate biscuits my Mum sent...I doubt they will last long.

Whilst in Castilla, Luis bought locally produced honey (30 Kilos) which we use mainly in place of refined sugar. At 5€ a kilo it is such good value and we know for certain it has not been adulterated with glucose syrup. He also bough quite a few kilos of chickpeas, lentils and beans which are grown in that region and that we know to be of good quality and freshly dried. Ruben, Luis' younger brother brought us 10 kilos of sweet unwaxed and undyed oranges and 5 kilos of manderine oranges he sources direct from growers in Murcia, the oranges are so sweet and what we don't eat will be made into jam.

All in all our winter pantry is at full capacity and our gifts of food, what we grow and what we forage will sustain us, our visitors and our friends over the coming winter months. We have a lot to be thankful for and an awful lot to look forward.

And finally, a photograph of Luis and his new niece, Ruben and Veronica's daughter, Sara (8 weeks). So cute...

Preserving, pickling and storing

The effort and hard work that goes into growing our own food is worth it on so many levels. We can be confident that no harmful chemicals, including pesticides and fungicides, were used, we know that the work we put into maintaining good quality soil will reap benefits in relation to plant disease and infestation resistance and, that the final produce is full of micro-nutrients and bursting with flavour.

Typically, we often have a glut of produce at certain times of the year. Whether it be a beetroot, courgettes, soft fruit or root crops, we can always find a way of preserving this valuable resource for use later in the year.

Our main methods of preservation are  pickling, making jams and chutneys, dehydrating, freezing, vacuum storage, air-drying, bain marie and cool storage.

This year we have pickled chili peppers and green walnuts. We will pickle figs and beetroot later in the season.

Our freezer contents include diced root vegetables, soft fruit not yet made into jams, beaten eggs, cooked aubergine, tomatoes, blanched vegetables, various vegetable soups, sliced peppers, various herbs and peas.

We have dehydrated pears, piesco (wild peach), apple, beetroot and figs. These are then vacuum packed and used as energy foods for when we are out walking or trekking.

Chutney and pickle features high on our menus as it is a really useful way of using fresh vegetables. So far we have made Piccalilli, Pear Chutney and Tango Pickle.

Jams either made or to make are piesco, raspberry, fig, orange and mixed fruit. We will also be making membrillo (quince jelly) from fruit given to us by Luis' sister.

We are increasing the number of vegetables we preserve using a bain marie method and so far we have had success with leeks, green beans and peppers. We would love to try more so any suggestions please drop us a line in the comments.

Air-drying includes herbs, nuts, beans and chili.

Our cool storage includes potatoes, squash, marrow, apples and onions. We find that is there is a efficient, dry circulation of air, these crops will last form many months into spring and beyond next year.

We are lucky in so much that we have plenty of storage space and we are able to grow vegetables and some salad crops all year round which reduces the need to preserve foods, never-the-less it is great to be able to scan our storage shelves for ingredients and enjoy the fruits of our labour throughout the year.

Those of you who are involved in your own food production will know only too well the amount of time and effort it takes, many hours spent not only in the vegetable garden but also in the kitchen preparing and processing, but it really is worth it and you can taste the difference when freshness is preserved. A few years ago we wrote about experiences for living a simpler life and how we prepare our own food etc. It has proved to be one of the most viewed and read pieces on our blog with over 800 views. If you want to read it you can find it here:  Downsizing: less is more

What do you preserve, pickle or store? Any tips?

We harvested the potatoes and look what we got...

Way back in March we planted 100 Desiree red-skin potatoes. This is the first time we have planted this variety. The previous few years we have been trying various others which have been OK but yield, resistance to blight and taste have varied widely with mixed results.

We took the opportunity of an extended dry spell to harvest ours, 14 weeks after planting. So far so good, no blight. We have been applying diluted aspirin on the potato and tomato crop to prevent blight and up to now it appears to have helped but the weather hasn't been too damp and misty so...

The important thing is that this year we have had a bumper crop. Over 100 kgs of tasty, clean skinned, red potatoes.

We will dry them for a few days, clean off any residual soil and store them in a dark, cool area of the store. With the right conditions they should last us for the next 6 months. They are a valuable crop as we will use them for Spanish Tortilla, Moussaka, baked, new and soups plus a few we'll pass on to friends.

Down on the vegetable plot in May

May is a busy month down on the vegetable plot. There are crops to be picked, seedlings to be cared for, compost bins to empty and beds to dig. Not to mention giving the tomatoes and potatoes their aspirin, weeding and caring for the young vegetable plants.

Seedlings grow strong against the south-facing wall of the workshop which has residual heat from the mid-day sun, also given out by the limestone of the rockery.

A lizard basks in the sunshine

The mange tout have cropped and continue to crop well, we have just had the remains of the ruby chard, leeks and fennel, and lettuce and radish are producing daily. Beetroot, spinach and elephant garlic thrive well together and will soon be offering up lots of fresh food we will enjoy.

Slow worms in the compost bins

We work on a crop rotation system that makes the use of our four large beds. Last years brassica bed is now being dug over compost and horse manure added. This bed will take the beans, squash and cucumber amongst other things.

The kohlrabi is swelling and showing off its aubergine coloured body. The 100 early onions are fleshy and ready for using, from the plot to the kitchen. The later onions are growing well and making the most of the few wetter days we had earlier in the month.

In the potato bed we've seen a terrific growth spurt, the tomatoes have been planted and are ready to be semi-covered to keep out the sea mists we sometimes experience at this time of year. Both the potatoes and tomatoes have been sprayed with a weak solution of aspirin to help the plants strengthen their defences against virus and bacteria. Hopefully this will help them resist blight which can be a big problem here once it gets hold.

A solitary bee faces up to the camera