On Saturday, May 10th, a new session of the self-sufficiency workshop series took place at MUCBO. This time, the activity was led by Llorenç Payeres, who delivered an enriching talk and practical demonstration focused on two vegetables deeply rooted in our agricultural tradition: the Mallorcan artichoke and the cuajaleche (milk-curdling) thistle.
Participants had the opportunity to learn about the cultivation and characteristics of these plants, as well as their many uses. One of the highlights of the workshop was the discovery of the cuajaleche thistle as a natural rennet — an ancestral resource traditionally used in dairy production.
The hands-on part of the workshop generated great interest: attendees learned how to make brossat (fresh cheese) using thistle flower, following a traditional technique that continues to captivate with its simplicity and effectiveness. Beyond the technical knowledge, the session was also an invitation to reconnect with the agricultural and culinary wisdom that has sustained generations.
We want to thank all the participants for their active involvement, and especially Llorenç Payeres for sharing his knowledge with such passion and generosity.
Through these initiatives, MUCBO continues to support the recovery of ancestral knowledge as a path toward a more conscious, sustainable, and self-sufficient future.
Activity funded by Conselleria d’Agricultura, Pesca i Alimentació | Fons de Garantia Agrària i Pesquera de les Illes Balears (FOGAIBA).
