A highland fling

our wee adventure on the Black Isle

Mucho ajo!

Just to make life more interesting, we decided to stuff as much as is humanly possible into the day’s events. After all, we’re leaving tomorrow on vacation, so staying busy is good, right?

So in addition to the watering, laundry, cleaning out of fridge, doing the dishes, ironing, packing and taking rubbish to the tip, we decided that the garlic needed to be harvested before we leave.

Not that it’s a big chore, but it’s probably an hour’s work we just don’t need. Oh well. Down to the garden we go, dogs as well. While we’re there, we watered one last time before we go, and just hope that the little veggies survive until we return.

We dug the garlic, heads and heads of it. The result is very much worth the effort. Lovely large heads of garlic that we will use over the next year – it’s the longest-lasting of our crops.

The uninitiated might think that there is no point to growing garlic, as it’s cheap and plentiful in the shops. But that is so not true! Our garlic is pungent yet almost sweet in taste – lovely additions to our other wonderful Casa Tyr food!

You will probably also be happy to hear that our courgettes (zucchini in the US) are starting to flower! Also some of the tomatoes. How exciting!

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!

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