A highland fling

our wee adventure on the Black Isle

…and finally!

We were able to plant our potatoes! Hooray!

We woke up to a bright, sunny day – the nicest so far this spring, I think. Kenton was not feeling 100%, but we really had no choice but to get out there and plant away. We’re already a month late in our planting, so a June potato harvest is looking unlikely!

For 2 hours, Kenton dug rows upon rows for the seed potatoes. He digs, I plant. I think in this case, I had the easy job, as right now the soil is very heavy, and we are incredibly out of shape after 3 months of inactivity!

So 180 seed potatoes are now in the ground. They should grow pretty fast, we think, because they are very well sprouted and the soil is moist and warm! We’ll see – hopefully the potatoes will grow as fast as the weeds are!

And on another topic – you may remember that I have been writing down Manuel’s campo recipes for the past few years. I have this fear that the local information will get lost, as fewer and fewer men work in small agriculture around here.

This particular recipe was submitted to one of the papers on the coast. They didn’t use a real picture of the cazuela that I had sent them – I guess that was just a little too much realism for them!

Try the recipe – it’s really good! (http://www.thenewsonline.es/article.2897.html) :

…from Kym’s Kitchen in the News Online:

Last week I said that we were going to look at growing some of our own herbs but, as the weather is still ‘iffy’ to say the least, we’re going to have a recipe that has been sent to us from the lady who has the Lujos company advertised on the health and beauty pages. She produces and sells pure olive oil from her finca that she sells and here’s a recipe that she gleaned from one of her Spanish neighbours. This is a one-pot recipe that they make for the men that have been working on the land all day.

Cazuela – Yunquera style     (Serves 6)


● 2 heads garlic
● 2 onions
● 4 green peppers
● 2 fresh tomatoes
● Several broad bean pods
● 1 piece dried salt cod, about 5 inches
● 2 pounds pork short ribs
● 4-5 large potatoes, cut rough into pieces
● 1 dried hot red pepper
● 1 chicken stock cube
● Rice (risotto or cazuela rice)
● Coloring powder (i.e. saffron, optional)
● Olive oil


● On an open fire or gas burner, slightly char the garlic and cod direct on the fire. (or on the burner if cooking indoors) When cool, split the garlic into cloves and the cod into pieces.Add the short ribs to a large pan with the oil, and turn a few times until the meat is brown, then add the potatoes and other vegetables and turn a few times. Cover with water. Add enough colouring powder to slightly tint the mix.

● Add the garlic and cod, stock cube, and the hot pepper then cook until the potatoes are nearly tender. Add a handful of rice for each person, then add the tomato; cook for about another 15 minutes or until the rice is cooked.

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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