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In the tunnels the seedlings are growing. It gets rather hot during daytime, especially when the sun shines abundantly, but as long as there is moisture in the tunnel, the seedlings seem to thrive.
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Tuesday, 7 May 2013
Some photos
I like to share some photos from the garden. All photos are from the garden in Malvecino, or from the surroundings.
I recently had a charco made in the lowest part of the olivar. It filled itself very vast and the water level is almost the same as the ground level.
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The weather has been quite dry the last few weeks. To preserve the moisture in the soil I use straw as a mulch layer.
In the tunnels the seedlings are growing. It gets rather hot during daytime, especially when the sun shines abundantly, but as long as there is moisture in the tunnel, the seedlings seem to thrive.
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The wildflowers grow well this year. Where there is no garden, I leave the wild flowers in the hope they attract bees.
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In the tunnels the seedlings are growing. It gets rather hot during daytime, especially when the sun shines abundantly, but as long as there is moisture in the tunnel, the seedlings seem to thrive.
Thursday, 2 May 2013
Talking about herbs
Spring is the time that plants which have been dormant during the winter are wakening up. Of course everybody knows this and when you look around the countryside now, you will see an overwhelming amount of wildflowers. The herbs that are growing in the fields of La Tierra Verde are annual herbs as well as perennial herbs. The perennial herbs start to grow when the temperature gets higher. For each type this is different, but roughly you can say that the minimum temperature at night should be over 8°C for the most known herbs to grow. When the temperature drops again, the growth stops as well. When spring progresses the plants will start to flower. Just before flowering the aromatic qualities of the green parts are strongest. That is the time to harvest when you want to dry your herbs for the wintertime. To prolong the harvesting time you can delay the flowering by cutting away the flowers before they start to bloom.
When the temperature gets higher it is also time for the annual summer herbs, like coriander, dill and basil. Parsley is not a summer herb in this region, bur grows best under cooler circumstances. When it gets too hot, parsley will start to flower, loosing the flavour rapidly.
Here follows a list and information about the spring and summer herbs that La Tierra Verde has to offer on regular basis.
When the temperature gets higher it is also time for the annual summer herbs, like coriander, dill and basil. Parsley is not a summer herb in this region, bur grows best under cooler circumstances. When it gets too hot, parsley will start to flower, loosing the flavour rapidly.
Here follows a list and information about the spring and summer herbs that La Tierra Verde has to offer on regular basis.
Perennial
herbs:
Rosemary
Rosemary (Rosmarinus officinalis) is not hard to grow in the Extremadura. It is a woody evergreen perennial. They are often used as hedge in parks or plaza´s. It is of course a well known spice in the kitchen, where it is used fresh or dried. It is often used with chicken and lamb. In the Mediterranean kitchen it has a more versatile use, with meat dishes, fish, beans, rice and potatoes. Not to mention in pasta sauce or on foccasia.
A simple but very nice pasta recipe with rosemary:
2 fresh chorizo sausages
olive oil
1-2 chopped garlic
2 sprigs of rosemary
1 can (400g) tomato titurada
salt and pepper to taste
3 tbsp cream for cooking (optional)
Take the skin of the sausages and cut them in pieces. Heat the oil in a frying pan. Add the garlic, fry until soft. Add the chorizo and stir fry until almost done. Add tomatoes, rosemary and season. Leave to simmer for 10-20 minutes. Take from the fire and stir in the cream.
Rosemary (Rosmarinus officinalis) is not hard to grow in the Extremadura. It is a woody evergreen perennial. They are often used as hedge in parks or plaza´s. It is of course a well known spice in the kitchen, where it is used fresh or dried. It is often used with chicken and lamb. In the Mediterranean kitchen it has a more versatile use, with meat dishes, fish, beans, rice and potatoes. Not to mention in pasta sauce or on foccasia.
A simple but very nice pasta recipe with rosemary:
2 fresh chorizo sausages
olive oil
1-2 chopped garlic
2 sprigs of rosemary
1 can (400g) tomato titurada
salt and pepper to taste
3 tbsp cream for cooking (optional)
Take the skin of the sausages and cut them in pieces. Heat the oil in a frying pan. Add the garlic, fry until soft. Add the chorizo and stir fry until almost done. Add tomatoes, rosemary and season. Leave to simmer for 10-20 minutes. Take from the fire and stir in the cream.
Oregano and Marjoram
Two plants of the genus Origanum, resp Origanum vulgaris and Origanum majorana. Oregano grows in warm climates and does not tolerate frost. Marjoram is from colder regions and is found in North west Europe. Although these two herbs are quite similar, Oregano is darker and stronger of taste. This one let itself be dried better than marjoram. Both herbs can be used in salads, soups and sauces.
Thyme and Lemon thyme
Again two plants of the same genus: Thymus (Thymus vulgaris and Thymus citriodorus). Both are evergreen shrubs. The leaves of common thyme are dark green where the leaves of the lemon thyme are green with a light border. Thyme is always been an important medicinal plant. It does relieve coughs, it has antiseptic qualities and it is used against stomach ages of various kind. Both herbs are used in the kitchen, although lemon thyme is less well known than common thyme. Lemon thyme tastes like thyme with a subtle aroma of lemon. It goes very well with fish, chicken and (baked) potatoes.
Against cough: Gargle two times a day with an infusion of thyme.
Sage
Sage (Salvia officinalis) is also native to the Mediterranean region. The genus Salvia knows many species, from aromatic herbs to ornamental plants. The name Salvia is derived from the Latin word Salvere, which means ´to save´. It is said to heave many medicinal qualities, among others antibiotic, anti-fungal antispasmodic and it was found effective in the treatment of Alzheimer disease. In the kitchen it is popular in Italy, the Balkan and Middle East. Also in Great Britain sage is considered one of the four essential cooking herbs: Parsley, Sage, Rosemary and Thyme (as in the folk song "Scarborough Fair"). The Italians have a habit of mixing fresh shredded sage leaves with butter and use it over pasta or gnocchi.
Thyme and Lemon thyme
Again two plants of the same genus: Thymus (Thymus vulgaris and Thymus citriodorus). Both are evergreen shrubs. The leaves of common thyme are dark green where the leaves of the lemon thyme are green with a light border. Thyme is always been an important medicinal plant. It does relieve coughs, it has antiseptic qualities and it is used against stomach ages of various kind. Both herbs are used in the kitchen, although lemon thyme is less well known than common thyme. Lemon thyme tastes like thyme with a subtle aroma of lemon. It goes very well with fish, chicken and (baked) potatoes.Against cough: Gargle two times a day with an infusion of thyme.
Sage
Sage (Salvia officinalis) is also native to the Mediterranean region. The genus Salvia knows many species, from aromatic herbs to ornamental plants. The name Salvia is derived from the Latin word Salvere, which means ´to save´. It is said to heave many medicinal qualities, among others antibiotic, anti-fungal antispasmodic and it was found effective in the treatment of Alzheimer disease. In the kitchen it is popular in Italy, the Balkan and Middle East. Also in Great Britain sage is considered one of the four essential cooking herbs: Parsley, Sage, Rosemary and Thyme (as in the folk song "Scarborough Fair"). The Italians have a habit of mixing fresh shredded sage leaves with butter and use it over pasta or gnocchi.
Chocolate
mint, Menta
poleo and Pepper mint
The mint family is very large and the species often not well defined. The estimate is that there are 13 to 18 different pure species and more than 600 crossing varieties. Crossings between species (hybridization) occurs naturally as well as man-controlled. However, there are some distinct species or hybrids that have specific taste and appearance. Chocolate mint is a cross between watermint and spearmint, just like the common peppermint. The chocolate mint is dark colored and has a minty chocolate taste (a little bit like ´After Eight´). It is used for deserts, or in baking recipes. I found the following recipe on internet:
Chocolate mint ice cream
Ingredients:
2 1/2 cups whole milk
3 1/2 cups fresh chocolate mint
5 large egg yolks
2/3 cup sugar
1 cup heavy cream
In a medium saucepan, combine milk and fresh chocolate mint. Bring mixture to a gentle boil, cover and remove pan from heat. Steep mixture for 30 minutes. Strain mixture, reserve milk and discard solids.
Combine egg yolks and sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-high speed until very thick and pale yellow, for about 3-5 minutes. Return milk to a simmer.
Prep an ice water bath. Place ice cubes in a bowl and fill half with water.
Temper the egg yolks by slowly adding half of the warm milk mixture to the egg yolk mixture while stirring constantly until blended. Add new mixture to sauce pan with remaining milk. Stir consistently over low heat until mixture is thick enough to coat the back of a wooden spoon.
Remove saucepan from heat and immediately stir in cream. Place an empty bowl over the ice water bath. Strain mixture through a fine mesh strainer into empty bowl and chill for at least 3 hours to overnight in the refrigerator.
Freeze custard in ice-cream maker according to the manufacturer's instructions. Store in an airtight container in freezer until ready to eat.
The mint family is very large and the species often not well defined. The estimate is that there are 13 to 18 different pure species and more than 600 crossing varieties. Crossings between species (hybridization) occurs naturally as well as man-controlled. However, there are some distinct species or hybrids that have specific taste and appearance. Chocolate mint is a cross between watermint and spearmint, just like the common peppermint. The chocolate mint is dark colored and has a minty chocolate taste (a little bit like ´After Eight´). It is used for deserts, or in baking recipes. I found the following recipe on internet:
Chocolate mint ice cream
Ingredients:
2 1/2 cups whole milk
3 1/2 cups fresh chocolate mint
5 large egg yolks
2/3 cup sugar
1 cup heavy cream
In a medium saucepan, combine milk and fresh chocolate mint. Bring mixture to a gentle boil, cover and remove pan from heat. Steep mixture for 30 minutes. Strain mixture, reserve milk and discard solids.
(from www.organicauthority.com)
Menta poleo, or Pennyroyal, is a distinct pure species and grows in Mediterranean countries. As all mint, it likes water, or at least moist soil, but it is quite resistant to heat and drought. If you compare Poleo with the spearmint types it has a different taste. It has to be used with caution for it contains pulegona, a toxic agent (see www.wikipedia.com under ´pennyroyal´). However, in the Extremadura it is a very popular herb mainly for soup recipes (a traditional winter soup and a cold summer soup), where it is used in small quantities.
The common mint is always a cross between watermint and spearmint. However, due to the wide genetic base, the varieties resulting from those crossings are very different. Chocolate mint is a result of this crossing, but so are peppermint, lime mint, candymint and many commercial types that are used in the candy and baking industry. Common mint is great for tea or in soups, sauces, deserts and cold drinks
Chives
Chives is the smallest species of the onion family. It has many uses, in salads, soups, on potatoes, garlic butter, cold and hot sauces and so on. Chives are best when they are fresh, the dried herb looses its taste. Chives die of in winter, so to conserve this herb it is best frozen. This can be dry or wet. When dry-freezing the stems are cut in pieces and left to freeze in a single layer on a tray. After 1-2 hours the stems are frozen solid and can be packed in plastic bags or containers. Wet freezing, freezes the cut stems in ice-cubes. Simply place the cut stems in an ice cube container and pour a little cold water on it. Let the cubes freeze and use later in soups or sauces.
Bay leaf
Bay, or Bay Laurel, or simply Laurel are names for the same spice. The Laurel tree is evergreen and indigenous to the Mediterranean area. A predecessor of our Laurel tree covered in pre-historic times 80% of the Mediterranean region, when the climate was more humid than now. Laurel is still found in the wild, often near streams or wells. There are a number of subspecies, varying mostly in height. The larger species tend to have tougher leaves, which are to tough to consume. Leaves are normally removed from the food before serving. The ground bay leaf (now seldom found in the wild) has softer leaves, that can be ingested safely and this type is often used commercially in soups and sauces.
The bay leaves of La Tierra Verde are from the tree-kind. I pick them in the wild near a small rivulet in Martyn Laguna. This particular tree is known by the local people as especially good quality Laurel. Bay leaves of any type can be dried to keep them for up to a year. The best time for harvesting the leaves is just before flowering, normally in April or May. After flowering the leaves are less aromatic.
Chives is the smallest species of the onion family. It has many uses, in salads, soups, on potatoes, garlic butter, cold and hot sauces and so on. Chives are best when they are fresh, the dried herb looses its taste. Chives die of in winter, so to conserve this herb it is best frozen. This can be dry or wet. When dry-freezing the stems are cut in pieces and left to freeze in a single layer on a tray. After 1-2 hours the stems are frozen solid and can be packed in plastic bags or containers. Wet freezing, freezes the cut stems in ice-cubes. Simply place the cut stems in an ice cube container and pour a little cold water on it. Let the cubes freeze and use later in soups or sauces.
Bay leaf
Bay, or Bay Laurel, or simply Laurel are names for the same spice. The Laurel tree is evergreen and indigenous to the Mediterranean area. A predecessor of our Laurel tree covered in pre-historic times 80% of the Mediterranean region, when the climate was more humid than now. Laurel is still found in the wild, often near streams or wells. There are a number of subspecies, varying mostly in height. The larger species tend to have tougher leaves, which are to tough to consume. Leaves are normally removed from the food before serving. The ground bay leaf (now seldom found in the wild) has softer leaves, that can be ingested safely and this type is often used commercially in soups and sauces.
The bay leaves of La Tierra Verde are from the tree-kind. I pick them in the wild near a small rivulet in Martyn Laguna. This particular tree is known by the local people as especially good quality Laurel. Bay leaves of any type can be dried to keep them for up to a year. The best time for harvesting the leaves is just before flowering, normally in April or May. After flowering the leaves are less aromatic.
Annual
herbs
Parsley
Another popular fresh herb. Parsley is an biennual plant, meaning that the first year it grows vegetatively and the second year it will flower and set seed. After setting seed the plant dies. For the cultivation of parsley only the first year is important, since we will harvest only the vegetative parts of the plant. However, in hot climates (subtropical and tropical) the plant is annual and sets seed in the first year. In the Extremadura this happens with the summer crop, when the temperatures are high.
As with chives, the plant is best used fresh, because it will loose it flavor when dried. To conserve parsley you can best freeze it either dry or wet (see Chives). Another way to preserve parsley for a short time is making pesto from it:
1 firmly packet cup of parsley, washed, dried and chopped
2 tbsp lemon juice
1-2 cloves of garlic, chopped
1/2 cup almonds, slightly roasted
80 ml olive oil
extra olive oil
Mix all the ingredients with blender, food processor or with pestle and mortar. Store in clean glass jars. Cover the pesto with 1/2 cm of olive oil. As long as the pesto is covered with a layer of oil, you can keep the pesto in the fridge for 2 to 4 weeks.
Coriander
Coriander is a herb that not everybody appreciates. In fact, I have seen it mentioned as a ´disgusting herb´. In Spain it is not very popular, although with the introduction of foreign cooking, coriander finds some headway in urban areas. It is very popular in Asian cooking, especially in Indian and Thai recipes. Coriander seeds are an important ingredient in most curry powders, while leaves are used in curry pastes and as decorations. The leaves are also used in Mexican and Tex Mex cooking. And of course it is indispensable in the North African kitchen.
Coriander is indigenous to South Europe, North Africa and Southwest Asia.
The leaves are best used fresh, since they loose their taste quickly. To preserve them you can dry or wet freeze them like chives. The seeds can be dried and kept in a dry cool place.
Another popular fresh herb. Parsley is an biennual plant, meaning that the first year it grows vegetatively and the second year it will flower and set seed. After setting seed the plant dies. For the cultivation of parsley only the first year is important, since we will harvest only the vegetative parts of the plant. However, in hot climates (subtropical and tropical) the plant is annual and sets seed in the first year. In the Extremadura this happens with the summer crop, when the temperatures are high.
As with chives, the plant is best used fresh, because it will loose it flavor when dried. To conserve parsley you can best freeze it either dry or wet (see Chives). Another way to preserve parsley for a short time is making pesto from it:
1 firmly packet cup of parsley, washed, dried and chopped
2 tbsp lemon juice
1-2 cloves of garlic, chopped
1/2 cup almonds, slightly roasted
80 ml olive oil
extra olive oil
Mix all the ingredients with blender, food processor or with pestle and mortar. Store in clean glass jars. Cover the pesto with 1/2 cm of olive oil. As long as the pesto is covered with a layer of oil, you can keep the pesto in the fridge for 2 to 4 weeks.
Coriander
Coriander is a herb that not everybody appreciates. In fact, I have seen it mentioned as a ´disgusting herb´. In Spain it is not very popular, although with the introduction of foreign cooking, coriander finds some headway in urban areas. It is very popular in Asian cooking, especially in Indian and Thai recipes. Coriander seeds are an important ingredient in most curry powders, while leaves are used in curry pastes and as decorations. The leaves are also used in Mexican and Tex Mex cooking. And of course it is indispensable in the North African kitchen.
Coriander is indigenous to South Europe, North Africa and Southwest Asia.
The leaves are best used fresh, since they loose their taste quickly. To preserve them you can dry or wet freeze them like chives. The seeds can be dried and kept in a dry cool place.
Dill
Dill originated around the Mediterenean and in the South of Russia. The fresh leaves and dried seeds are used in salads, soups and preservatives (eg pickles). The leaves go well with fish and cucumber. The seeds are used in soups and sauces. It is a most popular herb and spice in Rumania, Seria, Hungaria and Poland.
In the garden it is very useful as companion plant, since it attracts many useful insects.
Dill originated around the Mediterenean and in the South of Russia. The fresh leaves and dried seeds are used in salads, soups and preservatives (eg pickles). The leaves go well with fish and cucumber. The seeds are used in soups and sauces. It is a most popular herb and spice in Rumania, Seria, Hungaria and Poland.
In the garden it is very useful as companion plant, since it attracts many useful insects.
Basil
Basil is a very popular herb, not only in the Mediterranean region, but also in other European countries. There are many varieties, but in Spain we find two types, small leaved and broad leaved. The small leaved variety is stronger of taste and more woodier than the broad leaved. The small leaved is often used to make pesto, while the other one is used as a kitchen herb. Except in the Italian kitchen, basil is also used in Asian cooking, especially in Thai food.
Basil is best used fresh. It will not keep its taste when dried, so the best way of preserving is freezing it (see above) or in pesto.
Basil is a very popular herb, not only in the Mediterranean region, but also in other European countries. There are many varieties, but in Spain we find two types, small leaved and broad leaved. The small leaved variety is stronger of taste and more woodier than the broad leaved. The small leaved is often used to make pesto, while the other one is used as a kitchen herb. Except in the Italian kitchen, basil is also used in Asian cooking, especially in Thai food.
Basil is best used fresh. It will not keep its taste when dried, so the best way of preserving is freezing it (see above) or in pesto.
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