On March 1st, several people from the Can Roca restaurant from Girona

(Catalonia), which received the prize for the best restaurant in the

world in 2015, came to visit the farm and dairy to learn about the

changes we have made from intensive to organic milk production and

from sales to dairies to on farm production of cheeses and yoghurt.

Can Roca is visiting different projects related to alternative food

production and use in different culinary cultures both internationally

and in various parts of the Spanish State.

On March 8th, Pilar Merino came to explain the EU EuroDairy project

and invite our farm to join. The project remit is to link dairy farmers

involved in innovation and facilitate exchanges of ideas, experience

and proposals. Vista Alegre has joined EuroDairy with the aim, amongst

others, of helping balance the presence of organic farms in the project.

On March 16th 28 students from the San Viator college in Sopuerta

visited the farm and dairy.

On March 10th, as part of a series of activities to stimulate stimulate

rural development with positive impacts for the local economy, the

Zuia Parish Council organized a workshop in which three farm projects

were analysed in which both organic farming methods have been

adopted and marketing methods have changed to include processing

and direct sales. Vista Alegre Baserria was one of the three farms and

we explained why and how we changed our production and marketing

strategies.

and the anual fair held in Güeñes on the 18^th. We also presented our

produce in the Spa in Karrantza.

The dairy underwent two different inspections in March. The first, on

March 15^th audited the internal contamination control methodology in

the dairy and the second, on March 27^th, was by the local Health

Inspector.

Flower of the month: Ranunculus ficaria / Ficaria verna.

Lesser celandine.

This species, native to Europe and Western Asia, is found on one or

damper patches of land on the farm. It is poisonous when eaten raw

and thus poses a problem to grazing animals. However after flowering

in late winter / early spring, the plant dies back completely and

becomes dormant for over six months and thus it is not present in

the peak grazing season. As in the case of many poisonous plants,

when properly processed (dried, cooked, etc), different parts of the

lesser celandine were used in medicine, hence, for example, one of

its other common names, pilewort, as it was used to treat haemo-

rrhoids. The German name Scharbockskraut derives from the use of

the early leaves of the plant, which are high in Vitamen C, to treat

scurvy. In the Western Isles of Scotland the roots of lesser celandine

were considered to resemble a cow’s udders and were hung in cow

byres to encourage high milk yields.

This slowworm (Anguis fragilis) was unfortunately dead, possibly

because it was caught by abrupt changes in temperature.

March was characterized by very changeable weather. Maximum tempe-

ratures ranged from only 8 to 24ºC whilst minimum temperatures varied

from 8.5ºC to -3ºC. We had three frosts, whilst other days were rainy

and cool.

There were thick fogs some mornings, whilst the sunrise other days

were quite remarkable. We collected a total of 100 litres in the rain

gauge.

The cows were able to graze outside… and find something to eat!

They sometimes left the barn in thick fog but were soon grazing in

bright sunshine.

Towards the end of March we began to give the cows freshly mown

grass.

We installed the new milk pasteurizer half way through the month. This

can pasteurize 550 litres of milk instead of the 400 litres of the old

pasteurizer. Several neighbours helped lift the pasteurizer onto its stand.

On March 28th Alberto and Nuria from the Basque Farmers’ Union, EHNE,

came to take photos of the farm and dairy for a campaign to raise

awareness before the VIIth Conference of the international farmers’

movement Vía Campesina which will be held in the Basque Country this

July. 164 food and fisher people organizations from 73 different countries

belong to the Vía Campesina and 600 delegates will be participating in

the VII Conference.

Recipe of the month: Cod salad

Serves 2.

1 cod fillet

1 medium sized onion

1 medium sized tomato

50g finely grated mature cheese

Salt and pepper

Leaf of celery, or rocket as garnish

Boil the cod in milk until just cooked. Separate layers of cod,

removing bones and leave to cool. Finely dice onion and, in a

different pan, but without browning the onion. Leave to cool.

Cut the tomato in eight slices.

When the cod and onion are cold, and just before eating, place

4 slices of tomato together on a plate, add a layer of onion, a

layer of cod and a layer of cheese, adding to each layer salt and

pepper to taste. Garnish with salad leaf. Repeat on another plate.

In colder weather this recipe can be adapted to be served hot.

Apart from the cod and onion, the tomato should be cooked and

a large potato steamed and mashed. Then, when ready to serve,

place on each plate a layer of mashed potato, a layer of tomato,

the cod and the cheese, adding salt and pepper to taste as above.

Rusty, our oldest dog, sometimes hitches a lift on the tractor instead

of walking.

Amongst other farm chores we have been mending fences.