Peloponese January

the view walking home after a swim

Although we were prepared for rain and fully expected to be picking in the rain they do not pick olives in the rain here.,,,,,,and here we've had the most rainy days of anywhere we've been in Greece. They prune the trees quite heavily when picking. When the trees are wet they can easily transfer disease so rainy days are used for clean up and making firewood......so that's what we did. Because they prune so heavily there are huge piles of branches that get burnt....... they would have huge amounts of mulch if they could chip all those branches. Before burning any of the bigger pieces get cut off to be used for firewood. Olive wood is a hard wood that burns slowly, but many of the pieces are small so disappears quickly.

Unfortunately with so many people burning; there wasn't a day without a smoke cloud in the neighbourhood or on the horizon which isn't so nice but they've done this for years and years. It's hard to change the old ways especially in these parts of Greece.

The day we arrived there was a thunder storm and a torrential downpour that changed a dry gully into a raging river. Two days later it was once again a dry gully but the water had uprooted anything in it's path as well as caused a few mudslides. The following week we had another spectacular thunderstorm which started at night and lasted through until lunch. It felt very much like spring and more and more spring flowers appeared along with some invasive species such as “gorse” which was also starting to bloom. Gabriele was more than happy when Roberto gave her the go ahead to uproot the “prickly shit”as he would call it. They have more than there fair share of “prickly shit”.

Dave on the machine

When the weather was clear we again enjoyed incredible views while picking ...... the sea below, snowcapped mountain ranges, glowing orange groves. After work we were able to go swimming, relax with a glass of red wine (Roberta and Barbara make their own) and enjoy the most stunning sunsets.

Roberta pruning/cutting

Meal times were often the combined efforts of Roberta and Barbara (our hosts), Lauren and Libby (two young ladies from the States), other guests that would drop in with food and ourselves...... always a very social creative affair., which was usually very successful. And when there were to many cooks in the kitchen we'd get things like “***# falafel *#*#”......but Dave can fix most anything with tzatzki. We enjoyed local culinary delights such as “horta”, the winter greens the locals enjoy. Roberto would have gathered a bag full of horta for lunch while on a break, it is related to dandelion and grows wild. Also goat grilled on the woodstove and fresh feta, yogurt and milkrice made by the shephard's daughter up on the mountain.

the girls raking

We've learned alot about ourselves, lifestyles,olives and people. Hard to believe are time in Greece has come to an end. It has left us with impressions and ideas which we will carry into the future and who knows what it will lead to but for me(Gabriele)... Mindful Living is one.

the best sunsets

The Happy Wanderers on their way home...... Frankfurt January 17th.