The wintry weather at the start of January was one of the most notable

things of the month.... apart from the pandemia of course. We had strong

snowstorms with low temperatures that complicated work on the farm and

delivering our dairy produce.

and the daily visit to check on the heifers meant a longer walk

than usual.

We collected a total of 206 litres in the rain gauge and registered a

low morning temperature of -2ºC, although morning temperatures

normally oscillated between 0.9 and 2.0ºC during the wintry weather.

Once the wintry weather died away we had very mild temperatures,

the thermometer even reaching 18,2ºC one day, due to the shift to

southerly winds.

Snow makes animal tracks easier to spot and we saw fox, boar, bird,

rabbit and deer prints amongst others.

Two insects sheltered on walls and windows including this green

lace wing Chrysopa perla

We haven't been able to identify exactly which species of spurge this

one is, although the flower and leaves prove it is definitely a Euphorbia.

All spurges have a milky poisonous sap and are usually avoided by cattle.

What did the cows eat?

The wintry weather conditions meant the cows were in the barns

most of the month. When the rain and snow stopped the ground

was too wet for them to graze outside although some grazing was

available. We gave then alfalfa, peas, hay and some feedstuff. The

heifers ate some silage, hay and feedstuff.

On the 19th a technician from the Spanish Association for Certification

(AENOR) visited the farm at the request of one of the clients that buys

milk from the Farmer Coop in Karrantza we sell our surplus milk too (SAT-

Karrantza). She spent over two hours watching and studying the dairy

herd to note any negative behavioural tendencies or health related pro-

blems such as limping. The initiative is to guarantee compliance with EU

animal welfare regulations, although, as our farm has full organic certifi-

cation, we automatically guarantee compliance.

Recipe of the month: Yoghurt and granola topped sweet potato

This simple recipe does not use local veggies, as the sweet potato

was first cultivated purposefully in tropical Amercia, but is now

grown in many parts of the worlk including the province of Malaga,

in southern Spain. The recipe can be used as a rather substantial

pudding or as a breakfast dish.... if you get up in time to prepare it!

1 medium sized sweet potato

2 tablespoons natural wholemilk yoghurt

1 teaspoon vanilla essence

2 tablespoons of muesli or granola

A handful of fruit, dried fruit at this time of year, such as whinberries or sultanas.

Preheat the oven to 190ºC.

Wash the sweet potatoes and prick with a fork

Place on a baking tray in oven for 45 minutes or until soft

Mix the vanilla essence into the yoghurt

But the sweet potato in half lengthwise and place on top of each

half yoghurt, fruit and granola.

Serve inmmediately

The daughter of one of our team was diagnosed COVID positive

and shortly afterwards her mother aswell. We are now waiting to

see if there are repercusions for the dairy.