Fermentation is a thousands-year-old technique for preservation and enhancement of food. With the abundance coming from our vegetable garden, more than we can eat and share (since everyone’s garden around here is overflowing with courgettes and tomatoes as well ihih), we are exploring several alchemical ways of keeping the vegetables nutritious for longer.
On Saturday, July 10th 2021, we opened our doors and welcomed you on our first OPEN MORNING. We wanted to meet our friends, the local community, the youngest and the eldest of the villages and towns and cities around Vale das Lobas and beyond.
As we neared the restaurant, fate met us on our way, taking the shape of José da Cruz and Joaquim, two villagers born and raised in Sobral Pichorro. And so, we had the most incredible guided tour of the building, for Joaquim the lagar where his dad worked all his life, and he as well during adolescence. For Zé da Cruz, a trip to his childhood days, in a reality which we, born close to the new millennium, almost won’t believe to be true.
Who can claim more fame and praise for their “talking” (i.e., acoustic communication) other than songbirds, with their beautiful and complex songs? This, which is such a telltale sign of the arrival of spring, delights us and inspires art and poetry.
I step out the door. The sun is hot, bright, facing me as I face it and greet it good morning. There is a strong breeze blowing, reminding me of the ending of winter. Two dogs greet me, wagging their tails happily and lazily as they bask in the morning light. Their fur is soft and very warm. After weeks of grey overcast, it’s stunning how this sunny day can lift up my mood. I feel energised, light, social, happy.