Migas
Yum. Snails and breadcrumbs. This might not sound like the bestest of meals, but it was definitely tasty. Snails are a real problem for the gardens around here, so eating them is really part of my responsibility working on this farm. Lola prepared them with sauteed onions, tomato and cayenne pepper for a little kick and they were really delicious. Her mother brought over some freshly made migas, a farmer friend brought some freshly harvested fava beans, and we had a meal. We passed wine around the table in this bottle that looks a bit like a decantar but is made specifically for the purpose of pouring wine directly into your mouth, from days long before eveyrone had their own glass. We talked about ecological farming in spain–how challenging it is, how much of it is for export,–and we slurped up the soupy broth from the snails with our fresh-from-grandma’s-house migas and I felt very happy to be here in Andalucia at a table full of strong, laughing, women farmers. Happy international women’s day to us all.
