Marta on cooking with what the garden allows, and what she has stopped trying to do.
We have eleven fig trees and three weeks in which they all ripen at once. For those weeks, every dish on the table has a fig in it, and by the end the guests ask for a rest.
My rule is simple: if it grows within a kilometre, it goes on the menu before anything that does not. Tomatoes, peppers, capers from the wall, honey from the hill above Ciutadella. Fish comes from the boat that ties up at six.
I used to chase variety. Now I chase the moment a thing is at its best, and I serve it plainly. A ripe fig with salt and oil needs nothing else, and any addition I make is mostly for me.
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Building
The lime wall
How a mason from Es Mercadal spent a winter teaching us that plaster is a slow material.