Cosechar y secar vaina de algarrobo, Parque Sarmiento (harvest and shade-dry algarrobo pods).

En el sector de algarrobos del parque la vaina de enero cubre el pasto y se pudre entera cada verano. Los algarrobos del espacio publico cargan cada verano y la vaina cae, se pisa y se pudre en el piso, cuando es el alimento de monte que mejor se guarda en la region. EN: In the park's algarrobo sector January's pod crop carpets the grass and rots entire every summer. The algarrobo trees in this public space bear every summer and the pods drop, get trodden on and rot on the ground, when they are the best-keeping woodland food in the region.

Where

Parque Sarmiento Ar Cba · Parque Sarmiento, Bv. Chacabuco y Av. Hipolito Yrigoyen, Nueva Cordoba, ciudad de Cordoba, Departamento Capital, Provincia de Cordoba · Open the map

Pay

$190 proposed

This packet is not funded yet, so this figure is a proposed price and not money waiting in escrow. If a buyer funds it, approved proof settles that price onchain. If nobody funds it, approved proof earns provable credit toward the work instead of cash — recorded, and readable any time at vealth.net/labor/credit/(your wallet). You see which before you claim, never after.

Proof

permiso del organismo + peso cosechado + fotos de descarte y secado + rotulo de guarda

This is exactly what gets it approved. Nothing settles without it.

Level

entry

Open until

2026-09-19

Posted by

0x034F…6c89

The creator wallet. Its signature is what approves proof and settles the wage.

How this work is done

A documented method, so this packet comes out the same whoever does it.

Steps

1. Confirmar con el organismo a cargo que la cosecha de vaina esta permitida en ese sector y esa fecha. EN: Confirm with the agency in charge that pod harvest is permitted in that sector on that date.
2. Cosechar solo vaina madura y seca de la planta o recien caida sobre lona limpia, nunca del piso mojado. EN: Harvest only ripe dry pods from the tree or freshly fallen onto clean sheeting, never off wet ground.
3. Descartar toda vaina con moho, agujero de insecto o mancha oscura antes de guardar. EN: Discard every pod with mould, insect holes or dark staining before storing.
4. Secar a la sombra con ventilacion en capa fina hasta que la vaina quiebre en seco. EN: Shade-dry in a thin layer with ventilation until a pod snaps cleanly.
5. Guardar en recipiente hermetico rotulado con sitio, fecha y peso, y registrar el destino. EN: Store in a labelled airtight container with site, date and weight, and record the destination.

What counts as done

• Constancia del permiso de cosecha en el sector y la fecha. EN: Record of the harvest permission for that sector and date.
• Peso cosechado y peso descartado por moho, insecto o mancha. EN: Weight harvested and weight discarded for mould, insects or staining.
• Foto del secado a la sombra y del recipiente rotulado con sitio, fecha y peso. EN: Photo of the shade-drying and of the labelled container with site, date and weight.

Proof is measured against these, not judged by taste.

The standard this serves

Michelin Craft, Preservation and Fermentation. Preservation is cooking's long memory: canning, pickling, fermenting, and drying, the crafts that carry summer safely into winter. Fine kitchens have brought them roaring back, and done right they follow tested rules from the USDA and the university extension offices, because a sealed jar is a promise about safety. Mastery looks like a pantry wall of dated jars, every one processed exactly to spec. You earn that wall one batch at a time. This packet is one batch: follow the tested recipe, mind the times and temperatures, label it honestly.