Lizar zatuka
Kitameriendasa, Crocus nudiflorus, ez da atzokoa, eta badu zer erakutsia. Lurpeko erraboilak, iaz metatutako jakiari esker, lur gainean arrabete azaltzen den lore ubela emango du. Gero, lorea ihartu ahala, hostoak azalduko dira eta, fotosintesia dela medio, lurpekoa hornituko dute. Etengabeko gerra bat da natura, ordea. Belarjaleen hortz ugari dabil, kisk eta kosk, lore eta hosto gose. Loreak bere eme aieka lurpean du; behin ernalduta, haziak heltzen ari den eran, lorearen txortenean barrena gorantz egiten du, eta hosto berde artean agertzen da. Hosto eta hazi, belarzaleen aho sabaiaren gozagarri eder izango dira. Zezenak behorrak ahariak kosk eta hazia orduan bai ondu! Barrunbeko azidoetan azala beratuko zaio eta gero pekotxan, simaur dosi egokiarekin, edonon ereingo dute.
Haurrei merienda kendu eta goiz etxeratzeko garaiarekin, aziendentzat udako bazka onen amaia ere badakar kitameriendasek. Zergatik Lezaunen engañapastores deitzen dute? Agian, azkarregi bukatu nahi du uda, oraindik jatenak izan eta bera, temoso, esanez bezala amaiera gainean dela...
Lehengo astean, Zeraingo Jon artzainak eta bere artaldeak udako etxe duten Aralarko Beaskinen izana naiz, sukaldari batzuekin mendi goiko gaztaren aho sabai erakargarri horien arrazoiak ezagutzeko asmotan. Mila metrotik gorako belazeak bereziak dira: han biziz zaildu diren landare nahasketa bitxiak dituzte. Hosto, azal, lore, fruitu, hazi... usain dasta zapore eta kutsu guztiak kontzentratuagoak. Horiek bazkatzen dituzten ardien esnea berexia, eta esne horri etekina ateratzen dakien artzain gaztagileak ondo gazta borobila egingo du.
Jatenak gaztan antzeman ote daitezkeen ari ginela, hor doa artzaina artaldeari merienda ematera. Aizkora gerrikoan, borda aldameneko lizarrera (Fraxinus excelsior) igo eta, kiski-kaska, hostoz jantzitako adarrak epaitzen hasi da. Arba sorta bizkarrean dakar eta hurbiltzen ikusi ordurako ardiak gerturatu dira. Bazkaren honelako aberastasuna gaztan igarri behar... Nahikoa larre balego, adar sorta, azao edo maltzo horiek lehortzen utzi eta belar ondua bezala ganbararatuko lirateke, negurako. Abuztu amaian eta irail hasieran egiten dute lan hori Labaien, Eratsun eta inguru horietan. Han sortari zatuka edo xatuka deitzen diote. Oderitzen berriz harmena.
The day exceeds the night with the spring equinox. This year it happened on 20 March, at 22:59 hours, opening the door of the spring. The Eki prefix means the same thing. Until then the night had been longer. The day and night were twelve hours. Since then, the day is extended... [+]
Time has been on our line for a long time, but the climate is relatively recent. There is no need to clarify too much what climate change is. Explaining what the landscape is is a redder necessity. Conferences, round tables or international conferences on climate change are... [+]
It's time to pick up the fruits and get them on the way to the lagar. Pear (Pyrus communis), apple (Malus x domestica), grape (Vitis vinifera)... It seems a short and quick road, but you have to work a lot of rodeos and their variants until the fruit becomes must and must become... [+]
In the Basque Country, agriculture is the history of permanent colonization. Like everywhere. Before, the land was not cultivated; before, the harvest was not sown; you enjoyed what was not eaten before. They had brought it all from elsewhere. Many of these stories have been... [+]
Returning to the wines that are made with the crops, the left madreselva (Humulus lupulus) is conservative and bitter tasting aggregator. The union of crops and madreselvas produces many dirty jets, especially in beer countries. A friend has just explained to me the stories of... [+]
In our house we met him with the name of madreselva (Humulus lupulus). In fact, we have worked hard and sinister on the banks of the river in our country, coinciding with the expansion of beer. We've learned that it's also called lobster, beer, beer, wart and grass on the left... [+]
Spring has brought the issue to my nose. C. worked at various research centers in New York. Bushdid, M. Oh! Magnasco, L.B. Vosshall and A. An article published by scientists Keller in March 2014 in the prestigious “Science Magazine” produced a great stir. The title says it... [+]
The curious interannual days end, those who eat and drink from the emanations of the earth. I'll eat from the best to the best. Supposedly. Heavy champagne and cava bottles are easy to dance. Even though they are of all kinds today, they were once the cider of the other barrel... [+]
