What's Blooming This Month-Marzo

The warmer weather has us outside planting,weeding, and tilling a second and much larger new huerto (veggie garden) so we had nearly forgotten to post the blooms for March.

This patch of geraniums have been in here for a couple of years and are still going strong.

These petunias (recognize the pot, Tom and Susan?) survive over the winter, and in a few weeks will be spilling over.

This ambitious climbing rose comes from a cutting our neighbor Martine brought from Switzerland and gave to the former owners. They wont last long but they'll completely cover the stone wall and make a carpet of petals.

Our first real crop of the season! Habas (fava beans) are very popular in Catalunya. Their creamy flavor make a great addition to soups, but young habas are delicious all on their own with a little parmesan.

Finally, our freesias are really blooming and spreading. 

Broom may be very ordinary but its yellow flowers are always welcome.

Thyme is normally lovely all over the campo at this time of year but right now it's really abundant probably due to the extra rains we've been having.

This shrub called Coronilla emerus sports lovely little "crowns" of yellow flowers for only a short time.

As ever, the Osteospermum blast into spring and keep going, and going, and going.

Hopefully, this winter blooming jasmine will fill out and cover a section of our new chain link doggie fence.

 

The rains must have inspired the oxalis this year because I was able to divide it for the first time. 

Another calcotada

Yes, we were fortunate to be invited to another Calcotada(soft c),  this time at the finca of our Dutch friends, Hans and Anke.  The Calcotada was prepared by Danny, a Catalan from Barcelona and his wife Natalie.  They prepared the Romescu sauce and did the grilling.  Danny laid a bed of olive tree prunings and over it put an old bed spring on which he laid out the calcots.  He then lighted the olive branches and the breeze carried the fire across the bedspring cooking and blackening the calcots.  When cooked the blackened calcots are folded in groups of 15 or 20 into newspaper to steep for an hour or so before serving.

Danny grilling calcots

Below we  wear our bibs and get our hands completely blackened pulling the outer burned layers off the calcots.   We then dip them in Romescu sauce and try to get them into our mouths without too much mess.

There's no neat way to eat calcots

                                                                 Que aproveche

Calcotada

The Calcotada(soft c) is a wonderful Catalan tradition originating in the city of Valls.  Calcots are a type of spring onion or leek which are in season Dec. to April.  The calcotada is a meal which starts with Calcots and proceeds to grilled meats.  Today we also had delicious grilled whole artichokes which are in season.  Calcots are traditionally eaten with a  Romescu sauce made from crushed almonds, olive oil, tomatoes, peppers, wine vinegar, parsley and garlic. 
The calcots are grilled over a wood fire(preferably carob or olive wood) and then wrapped in newspaper to steep for an hour or so while other foods are grilled.  They are traditionally eaten outside standing up since it is a messy process as the calcots are blacken and the outer layer needs to be pulled off before popping them in your mouth.  Linda shows the proper way. 

The last shot is part of the beautiful cacti garden of our hostess, Giselle.

Calcots ready to eat with Romescu sauce

Nice style Linda

Part of Giselle's cacti garden

New watercolors for Firabril, El Perello's annual Olive and Honey Fair

Poppy

olive branch

Cacti, palms and succulents

Yucca (agave)

Still winter and things are a little slow. I thought I would show some of our plants that look great all year even when not in bloom. This is our Yucca tree. In October it has beautiful white flowers.   Expand the picture and see if you can see our doggie, Toni.

Agave Americana variegata, down by the start of our driveway

aeonium, cactus echeveria and aloe variagata

Agave Americana.  These are  beauties we wish were up by the house

One of our favorites for all of its colors. Not sure what it is, possibly a type of Cholla?

The wonderful prickly pear. We have many of these. Break off one of its leaves, and stick it in the ground

and it grows

Another variety of prickly pear which keeps its fruit for most of the year

chamaerops humilis, Palmito dwarf palm.

This palm is a protected species which seems to be now proliferating.  It's fronds are used locally for basket weaving.

                                   

                                             

Aloe variegata.  It grows anywhere and doesn't need water