ROUTE GACÍA 2: "RAMBLA PARRICA"
Hello everyone, we have developed this second route by going a bit into the unknown. In all the routes and trails that we will elaborate, I will try to make the round trip route different, that is, they will not be routes in which you reach a point and then retrace the path to return.
ROUTE GACÍA 1: "LA CAÑAILLA"
We have drawn up a map of the route we take through the different growing areas that my family has. In the first place, I have pointed out different points of interest that I will develop below. I will relate the route we did and, secondly, I will clarify the different symbols and markings on the map with the help of photographs and detailed descriptions.
FENNEL: AN INGREDIENT OF DRUIDS
As you may have deduced, this first post on “our wild foods” is dedicated to fennel. It is the one I have the most relationship with “I love to eat and collect them”, but I have only enjoyed their stems, since I have never tasted their bulb or their seeds.
MY BEGINNINGS IN BEEKEEPING
My relationship with honey was initially culinary, like that of the vast majority of people. However, the need to make my journeys profitable (from my usual home to my family’s land is about 65 km away) made me fond of helping in the production of this natural product. Since, in beekeeping, what it is about is to collaborate and help the bees to carry out this laborious task.
GACÍA
“Gacía” is a peculiar word, we must not confuse it with “García” as the surname. It is the name of two small districts of Sorbas (Almería) called Gacía Alto and Gacía Bajo. There are hardly any registered people there, there is usually only bustle in the summer months due to tourism.
Gacía Alto and Gacía Bajo are usually linked to another broader population group called “Gafarillos”. It is the reference district that includes other small populations (or groups of houses, due to depopulation).