Snakeskins and citrons

I came across this sloughed off snake skin at the farm. It’s both fascinating and gross.WP_20170813_12_22_53_ProI was staring at it the way Topshe is staring at this waterfall, or what passes for a waterfall in our neck of the woods.WP_20170821_08_06_21_Pro

Then we got our first haul of citrons (narthangai in Tamil) from what I thought was a lemon tree, only it wasn’t. I didn’t know what to do with them as I already have enough salted narthangai to last us for years. So I just extracted the juice and popped it in the freezer to use later. This recipe for narthangai sadam I found on the Net sounds delicious. Making this tomorrow! WP_20170813_20_44_23_Pro

Everything is smiling because we’ve had so much rain. The weaver birds are yellower and busier than ever, the flowers are brighter, and even the poor old chipped Pandavar Malai is enjoying the glorious weather. The avare (bean) plants in the mango orchard are peeping out, and our neighbours’ ragi fields are green with not-envy. Take a look!IMG_20170820_161200948_HDR-EFFECTS



About ragi: also known as the finger millet, it used to be the staple food in the drier parts of South India. It’s very rich in calcium, and is the best weaning food for babies. Malted ragi has the best smell in the world! Planted in August and harvested in January, it is usually grown as an unirrigated crop, managing to survive even a scanty monsoon. It’s also a favourite food of elephants, who show up at harvest time to claim their share. You can tell ragi plants from other grasses by the flat stem:WP_20170821_07_47_42_Pro.jpg




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