Feeling peachy and full of beans...

Harvests come and go and when you grow the majority of your own fruit and vegetables or forage fruits and nuts, you cannot delay harvesting or processing; if you do you risk losing them to the animals or to nature.

 

In Asturias we have a wild peach called Piesco that produces small fruits which have a strong peachy taste but once ripe, do not last. If the rain comes their skins spoil and the insects and birds can soon devastate the crop. Knowing when to harvest is paramount. The reason we use these wild peaches is because of their wonderful flavour and they are perfect for making jams, chutneys and for dehydrating. A kind neighbour lets us have their crop of piescos that grow on one of their fields as they don't use them and they know how much we love them. 4kg of them were used to make jam and a further 6kg were chopped and frozen for use either for jam or chutney. They freeze well and it is a great way to preserve as much as the crop as possible before they spoil, especially if you don't have the time to use them straight away. We will collect more this week for dehydrating; they make a great snack for when out walking.

The beans have just been harvested and just in time. The recent heavy rains has caused some damage to the outer pod but fortunately this has not spread to the beans inside. We quickly shelled them and have left them to dry for a few days in the sun after which they will be frozen as is for 24 hours, re dried and stored. The freezing part was a tip from a neighbour who tells us that it destroys any lingering bugs or bacteria and therefore they last much longer and in better condition. It works for us.

Elsewhere we are just about to harvest our first tomatoes which is always a treat. We still have lots of basil left so plenty of scope for some Italian inspired tomato based dishes. On the list of things to do this week include: making piccalilli, chopping wood, extending the stone skirt to the garage, beginning to thin out and weed the garden....enough already.

What are you currently harvesting and what jobs are taking up your time during September?

August update from La Pasera

It's been a busy month. A couple of visits, a family wedding, a family barbecue, lots of work around the vegetable plot and garden, some building work, a street market to prepare for and stand, and...a few preserving and jam making jobs.

Luis' brother Oscar came to stay with us from El Salvador and besides valuing his help with one or two DIY jobs it was good to hear about his life as a Marist Brother teaching in El Salvador. He have previously been living up the Orinoco Delta in Venezuela so this recent move is quite a change for him.

Another brother of Luis, Ruben, got married to his long term partner Veronica and we all met up with the family at the weekend for a large family barbecue and gathering. It was a lovely day and great for Luis to spend time with some of his nieces and nephews.

Just a snack before the main event...

The vegetable plot is producing well with beetroots, aubergines, basil, peppers, cucumber, marrow and chard ready for harvesting almost on a daily basis. I made two large pots of Basil pesto (Recipe here) with lots of garlic and some mature Parmesan. It is lovely to have with pasta and a variety of vegetable and cheese dishes. I doubt it will last long. Luis made 14 jars of Raspberry Jam and there are still lots on the canes and many more frozen ready for later on in the season.

We have just stood our 5th or 6th annual Rastrillo in Nueva, a small village a few kilometres away. It has always been a great showcase for our chair restoration and with a live demonstration we always attract a lot of interest from passersby who either remember past relatives being able to weave cane or rush or from people who have chairs they want restoring. This year, along side the chairs we took a whole load of bric-a-brac; items we no longer had a need or use for. We took quite a healthy amount of money on the day and will probably put it towards a high-end shredder which will help tremendously with out coppicing and pruning off-cuts.

An early start setting up our stall.

We are gearing up for more visits in September and will continue with some building jobs before winter sets in, more about that in a later post. The main holiday season is nearly over here in Asturias and although it is good to see the place buzzing, it is also a relief when they leave and the beaches and roads become tranquil and at peace one again.

Garden shed clearing - out with the old, in with the new.

Every gardener knows that the garden shed is worth it's weight in crops as long as it is kept tidy and ordered. There is nothing worse than not being able to find your trowel, spend 15 minutes digging around for the hormone rooting powder or stumbling over the mound of unwashed plastic pots that litter the floor. Unfortunately we are as guilty as many for not keeping this precious work space as pristine as it could be. The potting table on the side of the shed was deteriorating fast and the whole shed beckoned for a little tender loving care.

The garden shed was one of the first things we built when we bought La Pasera as it was a key component in our plan to grow as much as our own fruit, vegetables and salad crops as possible. We have treated it well structurally with regular coats of water repellent stain and regular tightening of battens that protect it from the strong Costa Verde winds. It is sealed around the base regularly and the roof felt is good quality which when put all together, helps us to keep it water tight and in sound condition. However, this past two years we have been a bit neglectful and it was not long before we noticed that the wood was beginning to suffer in places and the seals were letting in small amounts of water, so time to spring into action and get it sorted.

We completely emptied it, washed the pots, threw the rubbish, sorted out lots that could be recycled, cleaned all the tools, swept it for cobwebs, painted it on the inside, repaired a couple of pieces near the base that were beginning to rot, painted it outside, re-sealed it and put everything back it. Suddenly it's enormous!

Re-painted and re-sealed

Waste not want not...

Never one to throw re-usable things away (hence the clutter in the first place), today Luis' brother Oscar, who is visiting from El Salvador, and I used the wood we cleared out to build two new planters. With a bit more sanding and a couple of treatments of preservative they will make a great addition to the garden for spring bulbs.

Clearing out and tidying the shed makes you realise how important it is to keep up with those jobs that you think will wait another season. As the seasons come and go, it is easy to let standards slip but keeping up with these sorts of chores really does make life easier in the long run.

Making a new fruit basket in Escriño style

For a couple of years now I have been on the look out for a new fruit bowl, ever since our last one got broken (but it was recycled and re-fashioned into a birdbath). You might think this is an easy task but the ones I saw were either too fragile for their size, too small, the wrong colour, too deep or just not up to the job. In fact we have been using an antique plate originally designed for meat. As my quest for the perfect fruit bowl grew tiresome, Luis offered to make one in Escriño style using rye straw and rattan...perfect. This meant I could commission the correct size, depth and shape.

We have featured Escriño baskets before when Luis learnt how to make them on a short course in Palencia. That time it was a bread basket, this time something more substantial was required. We eat a lot of fruit throughout the year including commercially bought, home-grown and foraged so we needed something that was sturdy, strong and capable of holding substantial amounts.

Escriño is an old tribal craft technique that binds together straw, grasses or pine needles with either strips of willow, rattan or any other binding material. This style of basket can be found in all parts of the world including Africa, South America and Asia. This small basket (below) is from Luis' brother Oscar who brought us it as a gift from Venezuela, of similar construction but much smaller and finer.

The rye straw was grown by Luis' family and the binding he would use was rattan cane he uses for bergere chair weaving. The spiral of straw is measured by a gauge made from a cut-off thimble. The shape is formed as the spiral of straw is woven. The final weave is finished off with a rattan weave that adds a design element and added strength to the basket. These baskets are seriously strong and are rock solid once completed. The technique looks relatively easy but it takes a lot of patience and skill to produce anything worthy of display.

After many hours weaving his magic, sometimes on a sunny terrace sometimes in the workshop or even the lounge, we now have a wonderful, perfectly formed and functional fruit basket that should last for many, many years. Now to plant the seed that we need a new waste bin for the bedroom.....

Caqui, Hachiya, Sharon Fruit, Persimmon...

We really look forward to this time of year when the local Caqui trees offer up their bright orange, plump fruit. There are one or two trees growing locally yet not many people eat the fruit. This means that we are often gifted a basket full in various stages of ripeness.

The Caqui (as it's known in Spain) is full of vitamins, minerals and tannins and is considered as the divine fruit. There are two types, the astringent and non-astringent varieties. The ones that grow in Spain are mainly the astringent variety which need to be picked when unripe and left to ripen slowly. Eat them before they are fully ripe and you'll probably never eat another, indulge when they are at their best and you'll never get enough of their soft, sweet and delicate perfumed taste. The secret is to eat them when the outer skin becomes easily pitted and the flesh inside is very, very soft and jelly-like - a stage known as bletted. Scoop out spoonfuls of divine fruit.

Many people we know have seen them on the supermarket shelves, or in a basket at the green grocers but few have taken the opportunity to buy and try. It's the same with many fruits and vegetables that are unfamiliar. I suppose it's because we don't know how to prepare them or how to use them in cooking or when they are ready to eat? We were the same with the caqui. We ow know that not only are they delicious when ripe but they are also very versatile and can be used in a wide range of dishes including sweet tarts, chutney, jams, cakes, biscuits... and so on. More ideas can be found here: Recipes

If you do see them around please try one but remember, you have to leave it to blet for it to be loved...

Further information about varieties and health benefits can be found here: Health Benefits

Foraging for the wild peach

We always look forward to September in Asturias. The weather is warm, not too hot, gentle winds, not too strong, and misty dew-fresh mornings. The walnuts trees are laden with fruit, the hazelnuts begin to shed their fruit, the brambles offer up an abundance of blackberries and the wild Asturian peach (Piesco) is ready for harvesting.

The wild peach is small, the skin is slightly tougher than commercial peaches and the sweetness is not guaranteed however the intense peach flavour more than makes up for any other shortfalls. The peaches grow on small trees on the edges of fields and tracks around Asturias and most of them fruit well but are rarely harvested by locals these days as it is easier to go to the local supermarket and buy bigger and standardised fruit. We prefer, where possible, the wild and superior tasting Asturian Peach.

This year we have gathered enough to make a large batch of peach jam and enough to dehydrate for snacks. The flavour is intensified in both processes and is has just enough tang to get the taste buds tingling. The jam is made using our standard recipe of half the amount of sugar to that of fruit. It really is delicious on toast or as a sweet relish with cheese.

The dried peaches will be vacuum packed and will accompany us on walks into the mountains. They are packed with energy and will boost flagging stamina as we explore Asturias and the Picos de Europa in all its glory.

Making pear chutney - we love a pickle

We love pickles, chutneys and spicy salsas, and most years we will make several types depending on what fruit we have available. This year we had a very poor gooseberry harvest so one of our favourite pickles was out of the question however, we did have a healthy pear harvest.

As with most recipes we adapt them to suit our own tastes and usually reduce sugar and maybe add some extra spices or heat. This particular recipe comes from a set of cards issued by a vinegar company many years ago: Sarson's. We have used this recipe before and found that the vinegar content is way too much, especially given the juices given up by ripe tomatoes and pears so we reduced it and it worked. We used our own onions, pears, garlic and tomatoes for this recipe.

Pear Chutney

3 kg pears, peeled and chopped
1.5 kg onions finely chopped
900 g or ripe tomatoes skinned and chopped
4 red peppers finely diced
900 g of dark cane sugar
2 tablespoons salt
8 cloves of garlic, crushed
1.1 Litres of malted vinegar (or similar)

Put all the ingredients into a large pan, mix well, bring to the boil and then simmer for about 1 hour until the fruit breaks down and the chutney thickens. Put into sterilised jars and seal.

This particular chutney isn't too acidic as the sweetness of the pears helps to neutralise it. We normally store chutneys and pickles for at least three months before consuming but I'm not sure we'll be able to wait that long as supplies are running low.

Too late... Char-grilled aubergine, sweet potato and onion layered with goats cheese and herbs. Served with salad and fresh walnut bread and, a large spoon of pear chutney - delicious.

This was a new goats cheese we bought at a local fair and we have to say it is one of the best cheeses ever. Here is the Queso de Cabra - Hircus link, we now need to find a local supplier.

What is your favourite pickle, provide us with a link if you can. We're always up for trying something new. Thanks.

It's time to harvest the pears

It's time to harvest the pears, well at least one of our two pear trees. The tree is laden with fruit, the first time it has fruited in the 5 years we have had it. There aren't masses but we are pleased with what we have considering we don't spray with chemicals. The type is Manteca Hardy. Our other tree is a conference pear which did well last year but it doesn't have much fruit at all this year.

The birds had started to attack and eat the pears which is always a good sign that they are ready for harvesting. Gawber, never one to miss an opportunity to climb, joined in the pear harvest and made sure no birds pinched our crop.

We will eat the larger pears and plan to make a pear and tomato chutney with the smaller or damaged ones. Our gooseberry bush failed to fruit this year so we are pleased we have an alternative for chutney making.

Source: http://www.frutas-hortalizas.com/Fruits/Types-varieties-Pear.html
Mantecosa Hardy: It also comes from France, and it is sometimes called Hardy or Gellerts Butterbine. This fruit is short and asymmetric, of average size. The skin is of greenish yellow colour, with rough brown spots. The pulp has fine grains, it is tender, juicy, sweet and aromatic. It is consumed as dessert fruit from August until the beginning of October or even later.