If you have been here in the Tourist Season (basically November through April) you probably remember a lot of bare dirt and rock and trees we no leaves because they were conserving moisture. No, not all bare dirt as the fruit trees and coffee had leaves and fruit but not this overall green.
If you have never been here in the Green Season you have missed a lot. For those of you who live in/know about Seattle, green here is not like Seattle. A typical day here will be sunny in the morning, cloud over in the afternoon and, many times, rain. There may also be rain at night but days without sun part of the day are rare. (Well, we had one yesterday but it was my fault. I washed a bunch of laundry in the early morning and hung it out to dry. It’s still out there.)
Cloud-free is not common but lots of times we have interesting clouds. And each day they seem to be different. Last October I had a guest who made a short video of the lake each morning. He explained that it was worth it because each morning things looked different. I had just bought this place and had no intention of actually living here. That first week changed my mind.
If you want to veg out, cloud watching from the terraza is a good way to do it. For me, I typically make a cup of coffee and then head to the terraza with my laptop to combine cloud watching with doing my email.
Green Season Menu Change
While our goal is to produce as much of the food we serve (and eat ourselves) from the land, that tends to be fruit as different fruits have different seasons. But, I put in a solar-powered pump system to pump irrigation water (which runs behind the B&B at the same level as the building) up the hill. This has made it possible to plant more trees and bananas. But, in addition, we planted a garden.
The garden has had some failures (in particular, the tomatoes) but we have a lot of spinach, swiss chard and bok choy. Thus, scrambled eggs usually have something green in them.
In addition, while we have some strawberries, we don’t have enough to make anything significant yet. But, I have been buying strawberries which are in season and making preserves with them. Unlike commercial “fruit spreads”, these preserves have way more berries than refined sugar. Yum.
We have oregano, mint and aloe vera growing here. We are planting more oregano and also planted a bunch of basil seeds. Hopefully, in a few months, pesto will become something to produce and freeze. We also have some peppers (both sweet and picante) that are starting to produce and when I was in San Lucas last Sunday I bought some more.
At Q2 per plant (and this one was actually two plants in one bag) it was hard to pass up. Also, Juan just cleaned out the weeds (and buried concrete left over from people mixing it there years ago). My plan is to plant more bok choy there. Why bok choy? Because I really like it and it just isn’t grown here. You find spinach, cabbage, swiss chard and lettuce but bok choy just hasn’t made it to the highlands of Guatemala.