There are many fairs we usually go to this time of year. In September,

apart from the weekly farmers’ market in Bilbao, we went to the

organic fair in Algorta (9th), the annual  fair in Muskiz (17th), the fair

held in Mamariga (24th)

and the organic fair held in Mungia (30th).

The weather was very changeable in September with, once again,

 hot, dry days mixed with cooler, cloudy and damp days. Maxi-

mum temperatures were slightly lower only reaching 33 ºC now

and again and notably lower later in the month, only reaching

21-26 ºC. Dawn temperatures were generally cooler aswell, one

or two mornings only just passing 10 ºC. We had quite a few

rainy days and collected 73 litres in the rain gauge. We had

massive thunderstorms in the middle of the month, with almost

continual sheet and forked lightening during one night, but we

were fortunate enough to not suffer the hails storms and torren-

tial rain that caused considerable damage in other places.

and we also gave them dried alfalfa, grass silage and some feedstuff.

Also, given the alternating warm, dry and then wet weather, there was

plenty of grass in the fields  and we were thus able to take freshly

mown grass to the cows.

We continued to move heifers and dry cows from field to field to take

advantage of the new grass.

Plant of the month. (Asplenium trichomanes) Maidenhair

spleenwort

We are including another “fern” in our website, Maidenhair spleen-

wort, also known as Common spleenwort, English maidenhair and

Green spleenwort, is a member of the Asplenium genus of over 700

spleenworts worldwide. As we explained in August, as in the case

of the flowering plants we usually include in our website, ferns have

roots, stems and leaves. However, unlike flowering plants, ferns do

not have flowers or seeds; instead, they usually reproduce sexually

by tiny spores. Maidenhair spleenwort is mainly found on the stone

walls bordering some fields on the farm and occasionally on stony

outcrops.

At this time of year the vegetable patch is gradually emptying, How-

ever, we are still collecting tomatoes, marrow, cucumbers and pe-

ppers. We will soon have Brussel sprouts, parsnips and more carrots

and when the weather changes we will be planting winter cabbage

and cauliflowers.

Recipe of the month: Air-fried aubergine with cheesy topping

This recipe uses an air-frier. Alternatively use a normal oven. Auber-

gines are ripening nicely and so we have included an aubergine recipe.

The topping can be varied to suit each person: more or less cheese,

different types of cheese, with/without tomato, with barbecue sauce,

different herbs, crispy bacon…..

3 small or 2 big aubergines

Olive oil

Salt to taste

Ground black pepper to taste

300 g grated mature cheese

Basil, ¼ cup fresh leaves if possible (roughly chopped)

or ¼ teaspoon dried basil

Tomate puree (home-made if possible)

Wash the aubergines, remove the stalk and cut in half lengthways.

Place on air-frier trays (or on oven trays). Brush the surface with

olive oil and sprinkle with salt and pepper to taste. Cook in air-frier

(or oven) at 200 ºC for 15 minutes or 20 minutes if the aubergines

are big.

Once time has elapsed, spread tomato puree (to taste) onto

aubergines and sprinkle with abundant grated cheese. If no

fresh basil available, sprinkle dried basil on top. Place in air-

frier (or oven) at 200 ºC for 2 minutes or until cheese has

melted. If using fresh basil, sprinkle on top before serving.

(Remember you can vary the topping in many ways)