…the prodigal returns

Back where we came from, reluctant returnees.

The glut starts here

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It seems like almost every day we are reaping more from the garden. All the hard work is paying off now – the planting, the hours and hours of weeding, the watering.

Today, we collected our onion harvest. 282 onions, in addition to the 50 or so we picked a few weeks ago from our winter garden. That should be about an onion a day, which is almost as much as we use!

We also pulled the carrots, about 8 kilos of them. They could get bigger, but with the warm weather, they will start to go woody and tough, so we pulled them all. They are all about 5-6 inches long, and lovely and tender.

The caulis are done now, as are the parsnips and leeks (the latter 2 not so prolific, but enough to give us nice veg on Christmas day when Peggy is here – about the only way we can share with family!

All this bounty is now in the freezer. It will taste lovely in the dark depths of winter when you are just dying for some nice vegetables! Once we get our peas and beans in, we think we should be set for the winter. Then the summer veg starts – squash, zucchini, tomatoes, peppers, sweet corn. That gets frozen, made into sauces, or canned, too.

We have now also made 10 jars of piccalilli, with another 2 made as gifts for friends. We love the stuff – delicious with a pork pie or on a ham and cheese sandwich. It is expensive to buy here, as it is imported from England, so we now can have this luxury whenever we want! We tasted it after cooking, and it’s terrific – all natural, fresh veg, and no preservatives. You have to ‘cure’ it for 3 months, but it will be hard to wait!

2 cherry trees are pretty much picked now – about 50 kilos of cherries. We gave crates of them to several of our Spanish friends who don’t have cherry trees, and today some friends came up to pick, too. In return, they gave us a cake (with cherry filling, of course!) and some gooey bars, which I’m sure we’ll enjoy, as we don’t bake very much!

So tonight, after all the harvesting, freezing, and cooking, we are absolutely shattered. So much for the easy life of the ‘retired’ !

Author: Ann Larson

One-time IT executive who lives on a 22 acre olive farm in Spain with husband Kenton and 2 boxer dogs. We make Yunquera Gold olive oil, and soap and skincare products from same. We aim to make natural, fresh, and handmade products at affordable prices!

One thought on “The glut starts here

  1. I don’t mean to comment each day – I couldn’t resist adding this today though.
    Just reading about your efforts (well done you two) it made my mouth water so.
    I’m trying to lose some weight but those gooey bars made me trot off to the cupboard for a bar of Aero – doh.

    B

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