Summertime, and the living is easy ....

Well, not that easy in this corner of the world. Summer is a very specific time in the cycle of growing seasonal crops. Personally I think of 'autumn, winter and spring' as one season and 'summer' as the other. Many crops grow through autumn till spring and even early summer. Summer crops produce only during the hottest and driest months of the year, July, August and September.

At this moment the following vegetables are growing in the gardens of La Tierra Verde:

• Sugar maize
• Swiss Chard
• Tomato
• Cucumber
• Courgette
• Pumpkin
• Melon
• Egg plant
• Paprika
• Padron peppers
• Watermelon
• French beans
• Leek
• Beetroot

The leek and beetroot are almost ready to harvest. Although it should be possible to plant these two crops year round, in practice it is very difficult to establish when the weather is hot and the sun is blazing. The same goes for lettuce. Lettuce can be planted and cultivated all year round, but in my experience especially July is difficult. However, I have sown lettuce in a seed nursery, so lettuce could be added to the list.

Summer crops as those above, are planted from April till June. When the weather is kind and the temperature moderate, the first tomatoes, courgettes, beans and paprika can be harvested as early as late May. However, most years have cold spells, alternated with warmer or hot weather. This delays the flowering and thus the production. This year is again extreme, with cold spells well into June. Especially the night or minimum temperature has an influence. When the minimum temperature drops under 10°C, the flowering of many crops stop or the young fruits will drop off. The plants are also more sensitive to diseases and pests, because they are weaker in growth. Traditionally, people in this region planted tomato, pepper an watermelon after the first of June, to avoid the problems mentioned above. However, in some years the temperature is more uniform in the spring and planting in April will result in a early and long tomato season.

Courgettes are doing well this year. In general courgettes are sturdy plants with few problems. In the garden of La Tierra Verde the courgettes have been harvested sinds the second week of June. At this moment the prognosis is that the first tomatoes will be ready to harvest the second week of July. Egg plant and paprika will follow a week later, around the middle of July.

Summer is also the time for irrigation. I have installed drip irrigation. At the moment the drip is giving every other day. When the summer advances, this will increase to every day. In the garden of Martin Laguna, the well will provide water through the summer. The water of Martin Laguna is of a good quality, fed by a stream that is running throughout the year and by the aquifer. In the main garden, in Malvecino, the only water comes from a newly dug charco, which held approximately  35000 liters of water at the end of the rainy season. Due to evaporation, the amount of water available for irrigation is much smaller.  I estimate that the water will be enough for 8 to 9 weeks. I hope, however, that the bottom of the charco reaches the unconfined aquifer, filling up to a certain level due to the water table in the surrounding soil.

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.

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.

 The wildflowers grow well this year. Where there is no garden, I leave the wild flowers in the hope they attract bees.

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.

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.

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.

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.

(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. 

             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.

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. 

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. 

Lettuce Special

Lettuce is a leaf vegetable that we are all very familiar with. Lettuce was first cultivated by the ancient Egyptians, who turned it from a weed, whose seeds were used to produce oil, into a plant grown for its leaves. Lettuce spread to the Greeks and Romans, who gave it the name ´lactuca´, from which the English lettuce is derived.

There are many different varieties of lettuce.  Lettuce grows almost year round, when the temperature is not too high.  High temperatures cause the plant to flower and set seed. The following varieties we have in the garden this spring:

The Iceberg lettuce is well known for its crispy texture and slightly sweet taste. Although the head keeps well for a week after harvesting, the cut surface and any small damage will color brown after a few hours. Leaves that have suffered some damage you can remove, the underlying leaves will look fresh and green. It is, however, important to handle iceberg lettuce carefully in order to avoid discoloration.

Oak leaf lettuce is a beautiful lettuce, which grows very well in the Extremadura. The leaves look like oak leaves in autumn. They are reddish brown on the edges and fresh green at the base. This lettuce is quite crisp, with a soft nutty taste.

The lettuce variety ‘quatro estaciones’ has a deep red color on the outside of the head and light green on the inside. It is a lettuce variety that can be grown throughout the year, but is on its best at the end of winter and beginning of spring.

Romaine or cos lettuce is a crisp variety that is either sold as an open head or as a light green center. The latter is achieved by tying a band on the growing plant. After harvesting the dark outer leaves are removed, leaving a light green lettuce, firmly packed. Romaine is the main ingredient of Cesar Salad. 

The variety ‘Reina de Mayo’ is a butter-head type of lettuce and is a typical lettuce of late spring (as the name suggest). The tender leaves form a loose head and have a soft buttery flavor.





The last lettuce variety I want to mention is a local variety. A friendly neighbour gave us the seedlings. Since people have been growing improved lettuce varieties next to their indigenous variety, the lettuce shows many forms and colors. There are however two primary types to be recognized: the open head type and the closed head type. Both types you see below 

 

Although there are many more lettuce varieties, these six are currently grown in our gardens. Except for the iceberg lettuce, which is best eaten when matured, the young leaves of plants are excellent in a salad mix. From every crop that we sow, we offer a part for sale in a salad mix. The rest is transplanted and harvested when mature.

There is one salad type vegetable that is often confused with lettuce, the Frisée. Frisée is a type of endive (or chicory), i.e. curly endive. Endive has a slightly bitter taste and complements the taste of other lettuces well. It can also be cooked or stir fried like spinach. The bitter taste will be more pronounced when cooked. 


All lettuce varieties do well when combined. You can use the young or baby leaves or the crispy leaves in the center of lettuces. If you want to vary your salads you can add spinach leaves, young swiss chard,  (red) cabbage and or carrots.

Spring vegetables in April

La Tierra Verde is a small scale market garden. We grow seasonal crops. Although some vegetables are available all year round, most vegetables have their own growing season. Because of the climate in the Extremadura the crops are mainly grown in open ground. A few plastic tunnels protect a number of vegetables from the cold weather in spring. When the sun starts to get stronger, the plastic is removed from the tunnels, and if necessary replaced by shade cloth. The plastic and shade cloth tunnels are mainly used for seedlings.

The list below is a prediction. Due to weather conditions we cannot guarantee when a crop is ready, or if it is available.

•  Snow peas
•  Lettuce (see the Lettuce Special)
•  Spring onions
•  Leek
•  Spinach
•  Swiss chard
•  Radish
•  Turnip tops
•  Rucola

What and who is La Tierra Verde

My name is Jantien Henriet and I set up La Tierra Verde Hortalizas Ecologicas in March 2012.  La Tierra Verde grows vegetables and herbs in an ecological way. We have a high regard of the natural environment and our goal is to produce without harming flora or fauna. The gardens of La Tierra Verde are established in old olive groves around Alcuéscar in the province of Cáceres.





Currently there are two gardens in use. The first and longest in production is a borrowed garden in Martin Laguna. A very nice couple from Alcuéscar let us use the open spaces between the olive trees to grow vegetables. The area under vegetables measures approx. 1500m². For a serious market garden, this area is too small. Another olive grove in Malvecino was bought in July. This second terrain  measures 7500m² and about 2/3 of this will be eventually under vegetables, herbs, forest fruits and fruit trees.

The terrain Malvecino was abandoned for many years and very much overgrown with brambles. In October the brambles were removed with the help of an excavator. After that the land was ploughed. Step by step the garden begins to look like a market garden.

We sell fresh vegetables and herbs on a weekly basis to a number of households in the area of Alcuéscar and Montánchez. Since the garden in Malvecino is still in the early stages of production, the vegetables are coming from the garden in Martin Laguna. As it is still winter we have a number of winter vegetables.

At this moment La Tierra Verde has no ecological certification, but  is working to get it. However, it takes at least 3 years to get certified, due to the monitoring process of the CAEX (Comité de Agricultura Ecológica de Extremadura). We guarantee that we are not using any chemical fertilizers, insecticides, herbicides or fungicides on our crops other than are allowed under the rules and regulations of the European Commission.