Image sourced from the internet.

Sweet summer memories for most of us involve climbing mango trees to pluck all the fresh fruit our hands could possibly reach. The mangoes of Goa are second to none, and the state is among the producers of the highest number of varieties of this delicious summer fruit. However, one particular local Goan mango trumps all others - Mankhurad!

Also known as Goa Mankur, Kurad, Malcorado, Corado etc, Mankhurad first entered the Goan belt in the early 1600s with the Portuguese travelers. With a cultivation history that spans centuries, this Goan variety has grown to become only sweeter with time. Today, the Portuguese Malcorado, is shipped all across India for its distinct taste and finds its way to the Goan summer table as fresh fruit, as well as jams, compotes and ice creams.

Life around the Mankhurad at Navovado

We were lucky to find five full grown, fruiting, and gloriously canopied Mankhurad trees on site when we began our design-development project Navovado. We have consciously preserved the vegetation and designed a modern Goan house around these magnificent mango trees that give us fresh, bountiful harvests in the summer and are a glorious green sight for sore eyes throughout the year.

As people move from cities in search of a better quality of life, Goa is often the first choice as it offers the perfect balance of the urban and the countryside. It makes room for a simple but luxurious lifestyle that celebrates the changes in nature, vegetation, and climate throughout the year. From Kokum in the late winter to cashews and mangoes in the summer to the famous kom and pipri in the monsoon, life in Goa is very much about savouring the bounties of seasonal living.

Come summer, it is cashew season in Goa and the trees are laden with fruits in sunset colours - the cashew tree swells with ripe produce in shades of red, yellow and orange. Between late February and early April, a majority of cashew harvest is carried out. Picking days are planned and cashew trails are organised as fruit is separated from nut. The freshly collected cashew nut is then prepared for the market - split, roasted, and seasoned before it makes it way to different parts of Goa, India, and beyond. The fresh cashew fruit however is carefully preserved and fashioned into a Goan summer delicacy. As the days grow warm outside, the Goan cashew fruit makes different appearances on the table throughout the season: first Niro, then Urrak, and finally Feni.

NIRO

After the fallen cashew apples are de-seeded, the fruits are thrown into a stomp pit and finely crushed to extract the juice. Sweet, sour and slightly pungent, the juice is collected into an earthen pot. In this fresh form, the juice called Niro has a shelf life of only a few hours and therefore, it is not commonly sold as a market product even within Goa. It is only within Panaji's oldest bakery, Mr. Baker 1922, that one would find bottled Niro, packaged under strict hygienic conditions and sold seasonally between March and May.

URRAK

All images have been sourced from the internet.

Once the fresh cashew juice is collected, it is stored in large terracotta pots and buried underground to ferment for three days. This first fermentation results in a high-quality, fruity alcohol called Urrak made precious by its short shelf life that lasts only a few weeks. Found in local bars but primarily in old Goan houses, Urrak is a seasonal drink that is a matter of great Goan pride, much like Sake from Japan or Chaang from the Himachali hills. The Goans typically enjoy their Urrak as a summer afternoon cocktail - topped with fresh cold limca, a dash of fresh lemon juice, a sprinkle of salt and paprika, and a chilli dunked.

FENI

Finally, there’s the popular Feni, which finds a place among the world’s strongest liquors. Feni is the second distillation of cashew pulp after Urrak and is found year-round in the coastal state. This summer elixir is either barrel-aged or copper pot distilled and then filtered for smoothness. Today, homegrown Goan distilleries like Aani Ek give the robust Feni a flavourful twist. The distinct local branding is also found in brands like Lembarca (in the image above), which to date carries a hand sketched label crafted by iconic Goan artist Mario Miranda.

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Goa is a land of incredible natural and cultural diversity.

Learn more about Goa’s famous native landscape here.

To know more about where to live in Goa, visit this blogpost.

Finally, if you’re interested in buying a house in Goa, use this checklist.

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Cherry tomato saplings in the nursery 

Step 3 after planting the nurseries is to plan the farm for final planting. What plant goes where depends on quality of soil, availability of water and (very importantly) amount of sun. I am told that root vegetables do very well is sandy soil, and leafy vegetables and herbs will thrive even in partial sun whereas most other vegetables like tomatoes, eggplant require full sun. 

Since Yogi Farms is an organic farm, they try to reduce the use of active pest control. One effective strategy according to Karan is to plan to grow different plants in adjacent rows rather than have a large patch of the same type of plant or vegetable. Karan explains that this strategy confuses the pests (as I guess different pests like specific plants/ veges). Plus, he also says that if one pest does find his way to his favorite plant, then that means that he stays away from the others surrounding it as they are of a different variety (which implies that the infestation is controlled). At Yogi farm, they typically plant in rows of 7 types consisting of gourds, beans, leafy, fruity, root, cole, and herbs. These rows are successively repeated over the area of the farm.

Saplings are generally ready for planting within 20-25 days of seeding the nursery. Karan and Yogita have developed a method of hardening the saplings before transplanting so that the transplantation is successful and the delicate saplings don't die from the shock of being removed and replanted. One rule is to transplant only in the evening which ensures minimal moisture loss during the first hours of transplant. They also begin to reduce the amount of water given to the sapling from a week before it is to be moved. The amount of water is slowly reduced such that on the day before the transplant the sapling is not watered at all. Karan says that this kicks in the survival spirit in the saplings and they can endure the move better :)

Before transplanting, the soil beds need to be prepared. In general, the beds are raised (here is why). At Yogi Farms, they typically maintain 2-3' wide planting beds that have walking paths on both sides. The farmers ensure the quality of soil by mixing with compost and removing any big stones. Each sapling in planted with at least a foot in between so they have enough room to grow. 

Just before transplanting, the saplings are kept in water that is mixed with Trichoderma, a type of good fungus for sapling roots that keeps away the bad fungus.

To transplant:

1. See Yogita preparing the bed by removing stones and leveling the earth. (Yes, those are giant gourds in the background).

Close up of the giant gourds

2. Mark little pits a foot apart for the saplings to be planted.

3. Select the strongest saplings that have been soaked in water solution with Trichoderma, Stick the saplings in pits and create little mounds of mud around.

4. Water generously and mulch around the sapling to protect moisture and also the Trichoderma fungus.

Most vegetables are ready for harvest within 40-50 days of transplant. We will see how these babies grow and bear bright red tomatoes !!

Read more on Transplanting on Yogi Farm's website, 

http://www.yogifarms.com/2013/01/hardening-saplings-for-transplanting/

Brave little saplings newly transplanted ...

Nursery for 'Desi Small Chilly' variety at Pinto Bhat

Following our updates on the winter planting season at Yogi Farms, the stage 2 is that of Planting Nurseries. Yogi Farms is experimenting organic farming on a couple of farms this year. The farm that we will be documenting is owned by Christabel Pinto and Jose Pinto and called 'Pinto Bhat' in Santa Cruz near Panjim in Goa.

A planted nursery for cherry tomatoes

In the previous first update in this series, we had written about planning and preparing the farm for a planting cycle. The second stage in the process is to plant nurseries. We spent one morning preparing nurseries for some broccoli, few types of lettuce and rocket. Below are pictures with the steps:

Step 1: 

Allocate an appropriate area for a nursery. Typically nurseries are created in raised beds or in store bought nursery trays. Divide the area into sections of approximately 3' X 3'.

Example of a raised nursery bed with divisions for different varieties

Step 2:

 To prepare the soil, loosen the soil using a trowel,  remove large stones, and mix the soil with compost. (We used approximately half kg for 5 sq.m. area)

Removing large stones after loosening the soil and mixing compost

Step 3: 

Create little seed beds using a stick or your hands. Each bed in about an inch or inch and a half in depth.

Step 4: 

Sprinkle the seeds. (There was little technical guideline to this step but I felt that it was similar to sprinkling salt.) Then lightly cover the seed beds back with mud such that the seeds only have a couple of grains of mud on top. The idea is to protect the seeds but at the same time not bury it too deep that the young sapling has trouble sprouting out.

Seed beds ready for planting

Step 5:

 Sprinkle ash on top of the seed beds to protect it from ants. 

Sprinkling ash on the seed beds to protect against ants

Step 6:

 Sprinkle water generously daily.

Watering the seed beds

Young saplings are typically ready within 21-25 days of being planted in the nursery. At this point they are transplanted to the final field beds. 

At Yogi Farms, Karan and Yogita are very meticulous about noting the type of seed and date of sowing the seeds in the nursery. This allows them to plan ahead for transplanting as well as helps them keep a record of what varieties worked well in the season and what didn't. They use this data to tweak for the next season. They may try getting seeds from other sources, try planting in more or less shade, etc, etc... 

Another tip was that is you see moss growing in the seed beds then that is a sign that the beds are over-watered.

Find Yogi Farms on the web and on Facebook. 

Look out for Stage 3: Transplanting to final beds.

15,000 miles in 4 weeks

In the last week, I have been to Singapore, attended a wedding in Mumbai, a funeral in Ajmer (Rajasthan) and entertained friends in Goa. If I include three more weeks then I have also been through New York, Germany and Delhi. While I was traveling some 15,000 miles across 3 continents, 4 countries and 10 cities, my team back in Goa were continuing their efforts to move along the design and construction on-site. Thanks to the "flat world" brought to us by information technology, I was able to run my job-site seamlessly amid all the travels. We continued our project meetings through Skype and construction monitoring through bi-weekly digital photography.

What got left behind were my regular construction blog posts and I hope to make up for it in the coming weeks.

I like this photo a lot as it shows how the fully built structure of the house is completely hidden by the exiting foliage on site. The pool pavilion structure on the left is designed as a light structure built completely in wood and steel.

Here is an update@ week 45? There has been good progress and have completed the steel framing for all the openings and the wood rafters for the sloping wood and tile roofs (above LHS guest bedroom and master bedroom). In addition to this we now have a large team of carpenters who are busy preparing lovely teak wood for the fixed louvers and sliding doors.

Pool pavilion as seen from the living room in the main house

The pavilion block is shaping up really well too and the steel frame structure is almost completed. This structure will then be topped by wood rafters and then a sloping roof membrane.

All this while, the electrical points, plumbing and waterproofing is also being carried out. The site in general is buzzing with activity with civil work, woodwork, electrical and plumbing all happening simultaneously.

Fruiting Tamarind tree on-site

The weather in Goa has already turned to it's annual best. Winter weather in Goa can be compared with Spring or early Fall weather in New York. One is treated each morning by a clear blue sky, light filtered sun that makes everything shine and a cool soft breeze. This is a time when we can now conduct our project meetings on-site at the deck area offering a glimpse to the glorious moments the house will present once it is ready for use.

Tamarinds from our tree ! 

In other news, the tamarind trees on site are fruiting and there are countless tamarinds on-site. We have 2 full grown tamarind trees on-site. There is also a tree on-site that gives a fruit called Tehfa. This fruits smell and look like tiny lemons first and then breaks open to produce black peppercorn like seeds. The fruit is used specially to cook a special Goan Mackerel curry. The one tree on-site has enough fruit to feed curry to the entire village!

The flowers are 'champak' and they are blooming in Goa right now. You can find them by following their sweet smell in the markets or on road-sides where village women have strung them into gorgeous 'venis', little garlands designed to decorate one's hair.

The botanical name of the plant is 'Michelia champaca' and it is a variety of the Magnolia family. 

Interestingly, I found a

video

that shows how to string flowers together in a veni using two long threads and stringing each flower using special knots. I don't think the video explains enough for one to try this on their own but clearly shows how delicate the process is.

Click here for link

.

The strong sweet smell, vibrant yellow color and delicate shape are a treat for all senses.

And did I tell you that they smell like heaven... the entire house smells like a perfume factory !