Retaining Wall Completed

This retaining wall is located directly above and behind our house.

View last years post about the project here, http://magnusandkonswan.blogspot.com/2010/10/wall-building-to-retain-new-road.html
We began last September, but had to wait for the wet weather to end before moving forward.

We needed to be sure this wall cannot fall, especialy after moving the mountainside and altering millions of years of soil and rock sedimentation.



We dug a 40 cm deep by 70 cm wide trench and then filled it with stones and concrete, in order to provide a stable foundation.



Next, we used 30cm concrete block reiniforced with iron and poured concrete.



In order to transport the concrete to the site we used a high density polyethelene tube.



We hired two local workers to help with the project. Below you can see the three man team making progress.



The finished wall meets the approval of the boss and baby boy.



Next we will add manure to the soil and plant the garden with sun loving tomatoes. This location is completely protected from the wind and gets twelve hours of direct sun in the summer.

Progress on Baby Room

The cement blocks arrived Monday. 

 We asked the Ribeiros to deliver as close to the construction site as possible.  Off picture, to the right and down the hill is our house.

 While all the exciting block delivery was happening, the farm keeps going.  The hens are also having babies, although their baby room is the entire property!

We Likes Them Raw and Wriggling!

This is what happens when a pregnant woman craves fish.....she eats them raw and wriggling! 

The above fish, alfonsino, is creamy tasting and firm textured.  Excellent for sashimi.  Similar to hamachi or yellowtail.  See http://www.sushiencyclopedia.com/sushi_menu/yellowtail_sushi.html

This fish is called cavalo, in Portuguese.  It is a mackerel, an excellent source of omega-3 fatty acids and vitamin E.  It can be eaten raw only right after being caught, being a rare delicacy enjoyed by fishermen, their freinds and family.  The flesh breaks very easily, so it requires a bit of finesse to fillet the fish.  And a very sharp fillet knife. It is known to spoil quickly, so salt it overnight, before curing it.  Konswan´s curing process involves a brine of weak chamomile or green tea, minced garlic, dried juniper berries, fennel seeds, and a bit of lemon juice.  For spiciness, add a bit of dried chili peppers.  The Japanese use rice vinegar to cure the mackerel.    

The fun of sushi and sashimi is the garnishes and sauces.  The rice is cooked with a bit of white wine vinegar, 1\2 teaspooon of brown sugar, and mixed with dried green seaweed or nori.  The brown sauce is made of soy sauce, lemon juice, grated home-grown daikon radish and garlic.  It is similar to a tataki sauce.  The bright green sauce is wasabi.  The lighter green sauce is Konswan´s wasabi yogurt sauce with minced shallots and black pepper.  Edible garnish of cilantro or shiso leaves complete the presentation.



Spring Weather and Gardening

This year is the first one in over fifty years that the sun is allowed to shine fully on the Fruit Farm gardens.
We have been steadily clearing the forest around the Farm for four years. The sun now is able to come streaming through our valley without hindrance and strike our gardens as it rises from the ocean.


Below are the primary vegetable gardens that supply us with 80% of our yearly vegetable consumption. This photo was taken at 7:55 in the morning. In previous years the forest blocked the sun until nearly noon.



Magnus is renovating the Herb Garden in order to utilize the fantastic sun exposure for Tomatoes and other Sun Lovers.



Magnus is sporting his new Summer Hat that Konswan knitted for him, as he removes the Rosemary hedges for translplanting. The new hedges will be placed in one of the newly available areas recovered from forest land.