OK, so yesterday I shared the first short hike in Krinau today I will tell you about the stay. We were met at the bus stop just down the hill from the farm by the lady of the house and her two little ones. After a short trip to the farm they showed us to our room.
We were upstairs in a house that had be partitioned for several families but had since been opened up by the family we were staying with. She is German and he is Swiss. In the German part of Switzerland that is often the case. The house itself was about 200 years old and the low ceilings proved it.With Philip being just over six feet tall this proved a challenge throughout the entire trip.
We adjusted to the time zone quickly and the next day began assisting in the small garden that they maintained. They had four chickens and three sheep that they kept on a nearby neighbor’s hill. In the mornings Philip would let the chickens out and in the evening he would pick up the eggs. Something interesting about fresh eggs that I learned was the color. It is an intense orangish yellow, not the mellow yellow of store bought eggs. Another interesting tidbit is that all eggs are shaped differently, at least the naturally raised, organically fed chickens produce eggs of varried shapes. When I told Philip, he didn’t believe me until I showed him the evidence, and he was the one who gathered them.
The first couple of days we both spent our time picking berries. They had several different varieties, red currents, black currents, red raspberries and blackberrys (which weren’t quite ripe). Each of the previous types were cleaned and sorted. Then I turned them into jelly and/or syrup.Syrup is not what we Americans think of, it is a thick liquid that is the main beverage of Switzerland. You make it by boiling the berries with water and sugar. When it gets just the right consistency you bottle it and then when served you add a finger of syrup to a tall glass of water. It is a pretty good tasting beverage, but I did miss my diet coke.