Hey there!
I come bearing fresh news that will brighten your afternoon snack.
We already have the votes for the great cheese dilemma, and there's been a technical tie between goat cheese and sheep cheese.
Pure palate democracy.
Since we're not here to break hearts or sandwiches, we've made the most sensible decision possible: we'll upload both to the website, and you can choose the one that best pairs with your bread of the day and a drizzle of oil.
Team goat and team sheep, everyone's happy 🧀
And speaking of the table, I bring three new arrivals fresh from the field.
All three come with a story and that touch of craftsmanship we champion here. Let me tell you about each one...
I'll start with Vicent's cucumbers. If the garden were a book, Vicent would be the encyclopedia. He works as his elders taught him, with wisdom and a keen eye.
In our garden, water has flowed through irrigation ditches for centuries, and the secret to a good cucumber is to water it wisely and with living soil. That's how it grows crunchy and clean, without that bitter surprise that sometimes ruins your salad.
More than ninety percent water, that's why on these sweltering days, biting into a cucumber is like taking a sip of the fresh garden. And remember how we work: every morning we check orders and harvest just what's needed.
Harvested to order, direct from our fields to your home, so you pay a fair price and it arrives with all its sparkle.
Next up are Genaro and Paco's striped eggplants. They choose the striped variety because it's much milder than the black one. Less bitter, thinner skin, and flesh that becomes creamy when cooked and can be eaten without a fuss.
If you're one of those who say no to eggplant, this is your gateway. Grilled and with a touch of cheese on top, it makes for a quick dinner.
Behind it lies patience and good practice: choosing the right plot, caring for the soil, and nurturing the plant so that each piece turns out as it should.
And I'll finish with Ricard's red plums. They've surprised me, and I've tasted quite a few fruits over the summers.
Ricard works with artisanal methods and a lot of thought. He opens up the tree with pruning to let the sun in, removes excess fruit so the rest can grow in size and flavor, and never harvests a day too early or a day too late.
The result is plums with a painted-on red color, juicy, with that balance between sweet and tart that awakens your senses. In the fridge, they are a godsend for getting through these hot days, one after another and it feels like the thermometer drops.
Between the cheeses and these three new arrivals, you'll have a summer meal that's out of this world.
Some chilled cucumber slices to cleanse the palate, grilled striped eggplant strips as a side, a bite of goat or sheep cheese depending on what your body craves, and a red plum for dessert to top it off.
We're not here to fight, we're here to snack.
Thank you for being on the other side, for voting, for asking questions, and for supporting this way of working that we inherited from our grandparents.
Have a wonderful Wednesday and may the heat catch you with a red plum in your hand.
A big hug and until next time,
