The farm is one of five carved out for the sons of a local landowner a hundred or so years ago. No-one remembers what its name is, or when it was last lived in, although it has most recently been used for storing partridges, and as an easy-come, easy-go roost for swallows and house martins (and much more). The long barn with its elaborate tiled floor was used for hay; and the great fireplace played its bit in the annual matanza – or pig killing, the highlight of the farming year.
At least the walls and roof are sound, and it has plenty of water in its own well. There are many decaying Andalucian farmhouses and cortijos in the fields around here, and they’ll never be replaced. Growing olives and raising goats keeps things ticking over, but don’t cover the cost of major structural repairs. Some people stay put and let the place crumble around them; more – as happened here, many decades ago – retreat to the nearest village, get the benefit of heating and a social life, and use the old farmhouse for storing tractors, camping out in the summer, or cooking lunch (as demonstrated above by Fernando’s cousin, Fernando, who I found rustling up a revuelto of eggs and the wild thistle).
I don’t want to change it’s thick-walled central core as much as clean it, add a bathroom, turn the second floor grain store into a bedroom, rewire. The kitchen’s a bit basic. It involves a lot of complicated decisions, but mainly, right now mucking out so we can move in at the end of the month. So it is that my days are spent at the desk editing a major hotel project, and every evening until the light fades, in a mask and rubber gloves removing dark webs as thick as tweed, carrying buckets of water from the outdoor tap, and scrubbing walls and floors with fizzing Salfumant agua fuerte. Turns out there’s an old red tiled floor underneath the packed mud. Every evening ends with a wash and manzanilla at the venta. Lucky them.