20TH
OCTOBER – CENTRAL PORTUGAL
The ‘Second Spring’
certainly started with a ‘Splash’, not of colour but of torrential rain for ten
days, accompanied by grey skies and cool wind - very depressing so early in the
autumn season. But wait, this morning the sky has returned to brilliant blue
and the temperature is again in the upper ‘Twenties’. The fickleness of climate
never ceases to amaze. A quick look at the forecasting ‘Oracles’ assures continuing
sunshine for a further six weeks with only a single day of rain in November -
we shall see!!!!.
Everything in the
flower garden has been drowned by the rain and decimated by the cool night airs
but, on the bright, side vegetables seem to have prospered. Lettuce looks
better than ever, beetroot and winter radishes thriving.
 |
| lettuce still thriving |
Even the chillis are
burgeoning forth with masses of brilliant red fruits. With all the rain this
year the oranges are very large already, although still very green. Tangerines,
Mandarins and Clementines are starting to change to pale yellow, so should be
ready for their traditional place in the Christmas ‘Stocking’. Figs are too
plentiful to pick and the Diosperos (Sharon Fruit) are starting their long journey
to ripeness The Portuguese variety
suffer from the ‘Teeth Coating Syndrome’ unless absolutely soft and ripe when
consumed. This gives the grower a window
of around forty five minutes around early February when they are worth picking
for immediate consumption. A little of the Israeli’s horticultural
expertise in breeding this fruit into a successful dessert could be applied
here.
Should dried herbs be
important in your culinary world, now is the time to trim the bushes and bundle
the leaves for slow drying prior to winter use. Rosemary usual survives the
winter months in-situ. However, cutting and drying does intensify the flavour
for use on winter Lamb roasts. Cut back the mint varieties and remove leaves
from stems and freeze as ice cubes - much easier to use. Same process for Sage,
Lemon balm and Winter Savory. Horse
Radish is best left in ground until root required. This will preserve the wonderful ‘heat’ for
use on Roast Beef
.
Still picking the
Chillis as they ripen - Piri Piri being
put into last year’s Olive Oil to infuse into a ‘Fiery’ sauce within weeks
(wonderful on ‘Spatchcocked’ grilled chicken, even improves ‘French Fries’
beyond the dreams of every Belgian.) Mode of Chilli preservation is a matter of
national pride - we still believe they are better frozen. Possibly this is
sacrilege in the eyes of many.
 |
| more and more chillis and peppers |
The
Hungarians and Poles tend to pickle as freshly picked; the Mexicans dry them;
in Peru they make very hot sauces; in Texas they make the meat ‘palatable’ at
barbeque picnics; the French ‘Stuff’ them (but then this is a national pastime)
and the majority of ‘British’ tend to avoid as they are considered ‘Very
Foreign’ with ‘Yorkshire Pudding’.
Tulip bulbs are planted
and majority of cuttings’ taken for next year.
Collecting mature seed heads from any plant willing to supply. When
taking chilli seeds note the adjacent variety of chilli as these are remarkably
promiscuous plants and the cross bred seed may be the next ‘super hot’ variety
ready for world domination amongst the ‘Chill officianados’(anything with a
‘Scoville’ heat in excess of 1million units should create financial security for
ever for the ‘lucky’ grower).
Must get on with the
Autumn pruning and enjoy the pleasure of the first bonfire of the ‘Fall’(fires
are banned in Portugal from March to October). Think it must be a ‘Man Thing’
to enjoy garden fires as they seldom seem to be tended by ‘Ladies’.
Must dash - that could
be the ringing of the Head Gardener’s bell disturbing the clear mountain air and
solitude. Back to reality and coffee on the terrace in the glorious sunshine of
late October,
see you soon,
Stuart.
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