Lots of Lambs

Part of our flock of Xalda sheep.

It’s particularly lovely to walk around the farm at this time of year and watch the young lambs running backwards and forwards and jumping in the air whilst their anxious mums look on. We had a lot of lambs born in the last week of December and these lambs are now particularly active running from one end of the farm to the other in a very playful way.

Getting ready for play time

Our Xalda sheep (like most sheep of the northern hemisphere) breed in the autumn and winter months and are known as short day breeders. It is a survival advantage for the specie to give birth to their young during periods of favourable weather and feed supplies. In the valleys and coastal regions of Asturias by February the meadows are bursting with growth and this means plenty of food for the new lambs and the hungry mums.

White mother with her three day old lamb.

Brown mother with her three week old lamb.

Sheep do not need an uncomfortable talk from their parents or to watch a film in school about the birds and the bees. Influenced by a mix of environmental factors and hormonal responses sheep instinctively know what to do and when to do it.

The moon over the farm as seen from the hotel with the Picos in the distance.

In our flock we have the ram roaming with the ewes all year long unlike many “commercial” flocks where the ram will be introduced only for a short period of time so as to control the date of lambing. On our farm there is no controlled mating time and the natural cycles of the earth and the moon are left to assert their influences on the sheep’s reproductive cycles.

Dusk over the farm with the moon over the sheep.

On our farm where nature is left to her own course lambing certainly comes in flushes. A surge of lambs get born in a 5 to 7 day period and this occurs about every 4 weeks.

Some of our sheep with the hotel in the background.

Some people say that the lunar influence on the feminine biology does not have any demonstrated scientific base, and it is a belief consequence of millennia of cult difficult to overthrow. However when you work on the land and are truly in contact with nature, like on the farm at Posada del Valle, its difficult not to believe in lunar cycles and the wisdom of nature.

Newly born lamb with her caring mother.

The Colours of Asturias

Asturias is a land of many contrasts, a tapestry of rich and diverse landscapes that never fail to inspire. Sited on Spain’s Costa Verde, the Green Coast, Asturias celebrates its beauty by claiming to be a natural paradise.

The beach at "Cuevas del Mar"

Climbing above the clouds in the Picos de Europa

The Bay of Biscay’s water offers blue and aquamarine vistas edged with golden sands and pebble beaches. Summer brings expanses of clear blue sky with occasional visits from grey and silver clouds that carry rain to nourish and refresh. In its prime, the sea is bejewelled with white surf and spray that crashes into rocky shores and shifting yellow sands. Surfers glisten like grey seals carry boards emblazoned with vibrant and fluorescent shapes. There are many beaches to mention but Torimbia, Espasa, Vega and La Isla bring year round joy to young and old alike, fresh, energised air and water that helps you absorb the seascapes and gain inner calm.

The beach at Torimbia

Lobster pots at Ribadesella

The Costa Verde reflects its shades of green throughout its lush valleys, deciduous woodlands and evergreen forests. As autumn falls the greens fade to hues of yellow, chestnut, mahogany, orange and burnt umber as the cooler air and winter beckons. The woodlands open to reveal concealed views of grey limestone scree and platinum tinted mountains. Topped with crisp white snow that glistens in the golden winter sun, the slopes are punctuated by twisted evergreen oaks laid bear to the seasons. The mountains are majestic in their shape shifting as the sun casts shadow and changes shade. The Ponga woodlands, the Pesanca trail, the Picos de Europa and the Sueve mountains show with pride their palette of many colours.

Horses drinking from a stream in the foothills of the Picos

The high mountain peaks in the western massif

Irisis in the wood on the hotel farm

The meadows of Asturias present a riot of colour to attract flora, fauna and fungi that flourish in unique and pristine conditions. The seasons advance and rotate a rich colour wheel from red through to yellow, from blues towards violet and indigo. Dying flowers dry to sculptured, straw-coloured seed heads before being cut to help shed their seed to replenish the carpet of flowers for next year.

Wild flowers in the hotel meadows

Gorse in flower in the Ponga mountains

The Towns, Cities and Villages of Asturias offer a muted palette of life out of season with less hustle and bustle but always filled with the most colourful characters with endless stories to tell and pictures of life to paint. As holidays and vacation time approaches, the people of Asturias prepare to welcome new guests and old friends from vibrant lands further a field. With many opportunities for Asturian culture and customs to shine at fiesta time, generations gather to dress in richly coloured and decorated costumes and to dance and merry make to the rhythm of pipe and drum. The colours of the Asturian flag reflecting those of the sun and sky as it waves in the evening breeze and is paraded with pride by its kith and kin.

The sea town of Cudillero

The Sunday market at Cangas de Onis

The colours of Asturias paint many fond and lasting memories for someone like me who relocated here after using Posada del Valle as a base for several holidays and for all those who visit and take time to soak up the experience. Many return, eager to experience and remember more images from the Asturian land, sea and sky. For the artist, photographer, writer, poet, traveller or voyager, the colours of Asturias will truly inspire and prove its worth as a natural paradise.

Sunset over a sea of clouds above the Carres gorge.

Entrance written by Ian Hicken

A short resumen of 2010 and the hotel

During the first few months of 2010 we had lots of snow, making the Asturian scenery even more beautiful than normal. It also gave me the chance to do some snow walking and learn new techniques on various winter walking courses I attended.

Snow walking in the winter

But I didn’t only spend my time snow walking, I revised most of the self guided walking notes we offer to guests at the hotel as well as develop some new walks which can be done with out a car from the hotel. The culmination of this “work” was the production of the second edition of our Self Guided Walking “book,” a book which certainly gets used a lot by our guests.

We had another good season at the hotel slightly better than 2009 which considering all the economical difficulties is something to be pleased of. It is lovely to see so many “repeat” guests and very rewarding to see so many people interested in what we are doing. More and more people walk round the farm and particularly the vegetable garden.

Part of the hotel farm waiting for guests to visit

We were also extremely lucky this year with publicity, having had more press reports than ever. We started with an excellent article in The Guardian in April by Stephan Venable entitled Lone Ranger in Asturias. In May we were rated as one of the 100 Best Bolt Holes in Europe by the Sunday Times, in August we were featured on Notes from Spain as an Inspiring Asturian Dream and in September we were featured in the Waitrose magazine in an article entitled Hidden Spain. We were also featured in the Spanish press which focused on our food, with an article in the magazine “Integral” on our organic restaurant and the organic vegetarian cooking courses we offer were featured in “El Pais” two weeks ago.

Joe and participants on one of the cookery courses

So much of our success is due to our staff, the family and our collaborators. Special mention should be made to Maria Carmen who has now been working with us for over 12 years. Samantha and her boy friend Andres were working in the kitchen this year under Joe’s supervision and even though I say it my self, the food we serve is going from strength to strength. In the latest edition of the Alistair Sawday book it states we “use their produce in their menus (brilliantly.)” It probably sounds as though we are blowing our own trumpet, but I am just so proud and thankful to everyone here for what they have all managed to achieve over the years.

Mari Carmen preparing the breakfast buffet.

Special thanks should also go to our son Sebastian, who amongst other things arranged an extremely successful event this October “the Earths Pilgrim Retreat” with Satish Kumar and which was thoroughly enjoyed by all the participants. Encouraged by the response from this event he will be organising four more courses at the hotel for 2011.

A day on the Earth Pilgrims Retreat with Sebastian and Satish Kumar

The farm carries on being a central part of our project. We are now producing over one third of what we consume in the hotel restaurant and Joes imagination always helps in creating endless culinary delights when there are “gluts” of seasonal produce, (raspberries and aubergines come to mind this season.)

Home grown produce converted to culinary delights

Hugh who had been with us for 3 years working on the farm left in July to go and manage a community farm in Cornwall, and Wes took over his position. Amongst other jobs Wes built an amazing greenhouse, something I had wanted for many years. I am sure with the help of the greenhouse for plant production we will be able to develop our vegetable production even further.

The new greenhouse Wes built

For along time I have felt we have been doing a lot of environmental initiatives at the hotel and for the guests, but not so much for the local community. So it’s given me great satisfaction this year to be involved in the development of a local consumer group and the beginning of a community supported agriculture project.

Preparing vegetable boxes for the consumer group

It’s also good to see that after many years it looks as though we have a local person (Jenny) who is starting to get interested in using our wool to make artisan products.

Jenny showing samples of carded wool from our flock of xalda sheep

Our weather seems to have been as variable as ever this year. We had the worse floods in history in Arriondas this June, followed by a dry summer. We had snow as low as 200m a week ago followed by warm weather which has made all the snow disappear again.

The vegetable garden under snow last January

Having started and finished talking about the weather I think that’s a good time to wish every one a

Merry Christmas and Happy and Healthy New Year.

Courses and events for 2011

We were very encourage by the feedback from the event “The Earths Pilgrim Retreat” held at the hotel in October and so have decided to offer more courses in April and October for 2011. Three of these courses are being organised by our son Sebastian and his company Gaia y Sofia, a social company engaged in organizing transformative events, pursuing holistic research and offering socio-ecological consultancy. The three courses are:

Mindful Earth

Exploring our inner and outer Nature

Yvan Rytz, Rupert Hutchinson & Sebastian Burch

28th of March - 3rd of April Language: English

During this course, participants will find themselves immersed in a journey of awareness, that conveys the underlying dialogue we all have with Nature. Further Information

The Way of Food

Walking, Agriculture and Cooking

Hotel Posada del Valle's Working Community
17th - 23rd of October Langauge: English

In this course participants will live as part of Posada del Valle's community. Getting involved in the processes and activities that give life to the Organic farm and the kitchen. Learning how to grow and cook our own organic vegetables. Discussing about the role of Organic farming in todays socio-ecological world crisis, as well as how to be part of the solutions from our own home communities. Further Information

Enlightened Agriculture

How and Why Feeding People is Easy

Colin Tudge (www.colintudge.com) & Hotel Posada del Valle's Working Community
24th - 29th of October Langauge: English

During this course, participants will enjoy the company and experience of Biologist and writer Colin Tudge, as well as Hotel Posada del Valle's Working Community. In a unique and enriching environment we will explore the innovative ideas with which Colin Tudge has started the "Campaign for Real Farming" (www.campaignforrealfarming.org), and how each one of us can be part of it. Further Information.

We will also be organising the following events at the hotel for 2011

Cookery Workshops

Organic & Vegetarian Food

Samantha y Joann Burch

9th & 10th of April Language: Bilingual (English/Spanish)

This will be an informal hands-on course taught by Joann and Samantha Burch and with a maximum of 6 participants. For two days participants will enjoy and learn about the organic and vegetarian food that we serve at Hotel Posada del Valle. There will be about 3 to 4 hours cookery classes each day with lots of opportunity to cook and eat. Further Information

Farm Open Days

Nigel Burch

14th May & 17th of September

Language: Bilingual (English/Spanish)

Finally, as in previous years, for 2011 we will be having two farm open days in May and September. On these open days we will show and discuss with the local community (and hotel guests if interested) what we are doing on the farm. The main emphasis will be on small scale vegetable production, but there will be the possibility to look at the orchard, meadows, chickens and sheep. Further Information

Further information on all these courses and events can be found on our web page www.posadadelvalle.com

The New Greenhouse

It’s something I’ve wanted for a long time, partly whimsical and partly needed; a greenhouse, to produce plants, a place to potter around and just pass time when it’s raining outside. I’ve often thought about building one but have delayed doing so for various reasons. So when Wes, the new farm worker and excellent handy man arrived in August it seemed the ideal time to start the greenhouse project.

The piece of land before the greenhouse was built

I actually came to Spain (almost thirty years ago) as a specialist in protected cropping so I knew the design and features I wanted for my greenhouse in Asturias, but I have to admit I’m not much of a handyman! So when Wes came along with his excellent knowledge of carpentry, things got moving.

The land cleared and preparing the foundation

At times the Asturian weather can be quite extreme; strong winds, heavy rain and hail, hot sun etc. so I wanted a sturdy greenhouse with good ventilation for the summer and with some thermal mass to help buffer both the hot and cold temperatures. I wasn’t sure on the covering material; whether to use polycarbonate or glass. As the greenhouse was to be built next to our house Joe had it clear, she wanted something that would look nice, so we decided on glass, wood and brick.

The foundation layed and starting the main structure

Building the back brick wall

The basic structure finished

Putting in the glass

The result is an amazing space which has been beautifully built with a lot of care and thought. In some ways it’s more like a conservatory than a greenhouse and it’s certainly become my favourite place to have afternoon tea in the winter months.

Basically it’s like a “lean-to” with the back north wall 2 ½ meters high, built of solid brick but with ventilation (4 windows) at the top of the wall. For additional ventilation we also incorporated two ventilation “boxes” on the lower south side which helps create a good air flow by way of a chimney effect. Finally to avoid excess heat in the summer we are just finishing installing a shading system which is a type of netting which can be “rolled” over the roof when temperatures get too hot.

Back view showing the large ventilation area.

We tried to incorporate a lot of flexibility in the growing area of the greenhouse as experience has taught me that requirements generally evolve and change with time. Over half of the floor space is fitted with shelving but there is also a large growing “trough” for tomatoes, lettuce etc. All the shelves are removable and the trough can be covered with shelving too.

Inside the greenhouse with shelving and growing trough

One of the objectives of the vegetable garden is to produce as much of the fruit and vegetable we consume in the restaurant as possible. Many of the crops we grow can’t be planted out till late April because the soil hasn’t warmed up enough. Hence the idea is to produce larger plants in the greenhouse which when planted out will come into cropping sooner.

I also hope that by producing our own plants we will be able to keep a better control on the best crop varieties, planting dates and subsequent harvest dates. With a higher technical input hopefully we will be able to generally produce more. We will see!

In the meantime we now have a really lovely greenhouse to enjoy, a dream come true. Thanks Wes.