In our new place, back in Nicaragua, we thought it would be nice to go out for dinner last evening. So we stepped out the door of our casita, scissors in hand, and gathered some black and yellow aubergines, tomatoes and basil for melanzane alla parmigiana, with potatoes and rosemary as a side and salad leaves including butterhead and curly lettuce, red chard and rocket, or arugula, as they say in these parts. Within an hour, we had picked, cooked and served our meal. We savoured every mouthful, the taste enhanced by the micro distance from farm to fork.
For now, we leave the other garden produce undisturbed. The trees are heavy with avocadoes and oranges, in season now, while carrots, beans and yucca are waiting to be picked. Broccoli and peppers are just starting to ripen. Meanwhile, all around are the ubiquitous banana and platano trees, which fruit so generously here.We have somehow landed our own finca, or farm for a week here at La Concepcion, around 30 minutes from Managua. This is accommodation attached to the Mariposa language school, in fact the owner’s home, as we needed a bit more space than most guests.
We are appreciative squatters though, awed by the weather, soil and hard work that goes into producing such a rich and diverse range of fruit and vegetables. If we learn no Spanish this week, the trip back across the border from Costa Rica will have been worth it for the privilege alone of living on such a fruitful farm.