Learning how to use a scythe

In previous years to cut the hay meadows we have used a strimer fitted with a multi toothed blade, special for hay cutting. It works well and in 2 days full work we can cut almost 2 hectares of grass. The difficult part of hay making is the weather, as you need a minimum 4 good days of drying weather. So this means when the weather looks good you want to cut the hay fast so there is plenty of time for it to cure in case the weather changes.

This year, with sustainability in mind we have been considering using a scythe to cut some of the fields, so the first step was to organise a “course” on how to use a scythe or “guadaña” as it is called in Asturian language. We called along our neighbour old man Victor (78 years old) to show us how to use a scythe as has been done in this area for many years. The three students where; myself, Sebastian and Hugh. Joe also came along for the introduction

There are 3 major processes to using the scythe:


Flattening the blade i.e drawing the blade out by hitting it with a hammer on a special metal device. This is known as “cabruñar” in the Asturian language and peening in English



Sharpening the blade with a wet stone or honing . In Asturias the stone is actually kept in water in a small wooden container which hooks on to your belt.

The actual cutting process.



Sebastian and Hugh both getting well into it

Wild boar on the farm

The hotel farm is part of the national game reserve of the Sueve Mountains which are just behind the hotel. Most years we see signs of the wild boar where it has been rooting around the meadows digging up plant tubers and roots and looking for food in general. They love the roots of the plant Lords and Ladies and in early spring the boars go through the farm systematically digging up these plants. Unfortunately they also love orchid rhizomes which can be particularly annoying as they can up root 20 or 30 orchids in a night.

Up until this year we have only ever actually seen a boar on the farm, three or four times throughout the 13 years that we have lived here. However this year in April we sighted a large boar a number of times around our house and Joe even saw it late one night in her flower garden when returning from the hotel.

But two weeks ago we had the first sighting of the mother boar, now with 6 young boars! Since then the sightings have become a lot more regular with many guests having seen the young boars playing in the upper farm meadows in the early hours of the evening, as can be seen in the photo.

First Strawberries

In an effort to try and increase the percentage of food we produce on the farm for serving in the hotel restaurant, we decided to plant some soft fruit this winter. We have a slightly basic soil so we planted; strawberries, raspberries, blackberries, gooseberries, redcurrants and blackcurrants. We planted a couple of different varieties of each type of fruit, this is to try and extend the cropping season and also following our belief that diversity is good.

Like our vegetable beds, in the fruit beds we have adopted a no dig system, using plenty of compost and manure to mulch the plants. This helps suppress weeds, improove soil structure and increase soil life in general.

The combination of plenty of moisture after a wet spring, some warmer sunny days which we are experiencing now and plenty of horse manure, the strawberries are looking quite grand and producing their first fruits, not bad from a January planting. We started serving these luscious organic strawberries in the restaurant today. Hopefully we will also harvest some raspberries in the autumn, but for our full range of freshly picked soft fruit I am afraid guests will have to wait till next year.

Spring Harvests

After the driest winter on record we are now having one of the wettest springs. Although some of the guests might think otherwise it does have some good points. The meadows are lusher than ever, summer water restrictions seem highly improbable and the vegetable garden is producing some bumper crops. Mange tout is still in abundance along with broad beans, artichokes, and some lovely new potatoes which we have been harvesting for the last 3 weeks.


While I (Nigel) work hard on the land Joe awakes from a much deserved siesta.

Last of the Apple Blossom

This weekend is the apple blossom weekend in Villaviciosa, the major cider producing region in Asturias. On our farm the apple blossom is coming to an end. We have a total of seven different Asturian cider apple varieties and the last variety to come into flower is “Limon Montes” or mountain lemon which is flowering now. The first variety to flower was “Coloradina” or large coloured which started flowering on our farm at the beginning of April.

Apart from having different flowering times (and harvesting times) the 7 varieties of cider apple we have all have different eating qualities and are classified as acid, bitter, or sweet. Having the correct mix of these different tastes and flavours is what helps to make an excellent cider, or in our case apple juice

Mange tout tout les jour

As we grow most of our vegetables we eat and serve what’s in season. Sometimes we get a good regular supply of the desired vegetables; however there are times when we can get rather inundated. I always blame it on the weather it’s never due to me planting too much of a particular crop or lack of successional sowing.

So when those gluts come that’s when Joe’s creative cooking skills come in to their own and she thinks of how many different ways you can prepare…. well at the moment mange tout!

Since the beginning of April there hasn’t been one single day when Mange tout haven’t appeared in the evening meal in one form or the other. And do you know what? I haven’t seen one single mange tout left on anyone’s plate through out that whole time. So they cant be that bad!

Sheep Shearing

With spring in full blossom and the warmer temperatures arriving, its time to shear the sheep. We normally try to do this mid to late April the actual date depending on when our sheep shearer Angel can come. Yes Angel is a Spanish name, and he certainly is a god send, as I wouldn’t want to have shear 30 odd sheep during the day and then put a smile on for guests in the evening!

He came today with his small trailer attached to his car and by eight in the morning had his work shop set up by our stable. The sheep don’t appear to mind having their coats taken off, even if they have to be put in some rather un-lady like postures in the process. Assuming the weather remains warm they appreciate the coolness and if it rains or turns cooler they soon run back to the stable to keep warm.

We actually shear our sheep slightly earlier than most of the other farmers in the area but this is part of our organic control of sheep ticks. Magpies will stand on the back of the sheep and pick the ticks out and eat them, however they do this best when the wool is short. So by cutting the wool early we enable the magpies to start controlling the ticks earlier in the season when they start to emerge.