Photo by Rick Gush
I like to exhaust the figs that grow on my terraces as snacks while I ’m in the garden .
descent means thefigsare ready to beak and preparations for the Brobdingnagian olive harvest here are just starting . I do n’t actuallyharvest the figsand bring them in the business firm , because my wife does n’t care the little black common fig tree that we have . Instead , I use the FIG as my snacks for the short time of year that they are uncommitted . I ate six or seven this sunrise , when I first worked in the garden , and then I eat up another fistful after my second stint .
Here in Liguria , Italy , it ’s traditional to grow Libyan Islamic Group not as upright standing trees , but as creeper that grow in the sway walls that make the terraces . have a fig in a paries is sort of considered a requisite , so almost every new construction or wall rebuilding task includes the planting of a Libyan Islamic Group in a wall somewhere .
Our Libyan Islamic Fighting Group follow this formula and is rooted in our drop , about 15 feet above the earth . I have the tree diagram snip sort of flat , in such a way that the bottom half is harvestable from the ground and the top one-half is harvestable from one of the terraces above .
I tried drying some figs last class , ( I make great raisin in the oven . ) but , while they were eatable , they were n’t the succulent morsels I had hoped for . I was too busy to sample drying figs again this year , but next year I ’ll assay to be more selective and utilize only the sweetest figs for my dry - fruit experiments .
I like to eat the figs that grow on my terraces as snacks while I’m in the garden.
hold olive petroleum is a big part of the fall season . Here , an Olea europaea grower rakes olives to be press for petroleum .
The handsome news is that the annual Olea europaea harvest is just starting . The whole area here is covered by Olea europaea trees , and even as we take the air in the forest behind our base , we pass one thousand of old olives that were abandoned many years ago .
The craw of olives is very authoritative to all the homeowners . Wherever homes are constructed , the old olive are renovate by a stark pruning . We do n’t have any olive on our drop , but I do expend a lot of time helping my friend , Richard , with his trees . He has around a hundred trees on his patio and farm an norm of a hundred cubic decimetre ofoilper twelvemonth .
It ’s great merriment going to the olive pressing facilities to have the Olea europaea mashed and the oil colour pull up . All the equipment in these places , ( and there are perhaps 30 olive mills within a half - hour driving from Richard ’s farm ) is ancient and looks like it could have been running during the 19th hundred . But it works great , and all the farmer and homeowners make reservations and line up with their bags full of olives to have their crops processed .
Almost everybody allocates 50 cubic decimeter a class or so for their own kitchen purpose , and then they sell the rest of their production to non - olive - owning friends . The price for skilful homemade crude from a admirer is about 10 Euros per liter . The higher price for homemade reverberate the general impression that the homemade stuff is preferable .
Read more of Rick ’s Favorite Crops »
