Automatically translated from Basque, translation may contain errors. More information here. Elhuyarren itzultzaile automatikoaren logoa

Azadia on the ice

Ahosabairik duen edonork badaki: izotzak pasatako aza gozoagoa da. Jakoba Errekondo
Ahosabairik duen edonork badaki: izotzak pasatako aza gozoagoa da. Jakoba Errekondo
Zarata mediatikoz beteriko garai nahasiotan, merkatu logiketatik urrun eta irakurleengandik gertu dagoen kazetaritza beharrezkoa dela uste baduzu, ARGIA bultzatzera animatu nahi zaitugu. Geroz eta gehiago gara, jarrai dezagun txikitik eragiten.

The Catalan town of Puigcerdá is located on the mountain, in the Pyrenees, at 1,200 meters altitude, and is home to harsh winters. It is reminiscent of the times when we were experiencing a more unpeaceful climate here.

For hundreds of years they have eaten there, like us, cabbage (Brassica oleracea). Even in the coldest, reddest places, they are preserved well in the orchard. Above all, the cold gets better. Anyone with a palate knows: the cabbage that has passed through the ice is sweeter, it is on the right side. It turns the palate into a palate.

Like cabbage, if there are no trees or plants other than shrubs, you have to go through a beautiful cold period. This cold will cause it to tone, to develop, to be made, to cool. Without this cold sting, the flower of the cabbage is empty.

In the same yoke, in the cold, you can join this pair of cabbages, enjoying and tickling to bloom. Cabbage that's been trapped by the cold leash, you have to flourish, give its possessions and the ones it doesn't have, to create seeds that perpetuate its caste. The end is going to start. What he's going to do is make himself own and make other cabbages of himself. The deposits he has collected throughout his life will go towards it: he will dance the dishes stacked on the fat stem and on the big head and cosaca. These foods will ignite the outbreak: the flower will rise between the leaves; if it has a head, it will burst and traverse dramatically.

This food broth that will feed Aza-gara comes from reserve starch. This starch is what makes the ice turn into sugar. Sugar brings the flower. The palate is palpable by sugar. The yoke of sugar ends in November.

You know that perfectly well. At the end of February, every year there is a feast of homage to cabbage:Fiesta del Trinxat, a cabbage of cabbages. A variety of autochthonous sprouts that grow especially, after the ice has matured them, the party. All right!


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