Good morning!
We're bringing you two pieces of news that will make you smile. The first: we finally have Moscatel Grapes, and it's also the first time we've brought them in. Juan, who's nearby, cultivates them, and they smell delightful: those characteristic floral notes reach you even before you taste them. And the second: the first avocado of the season, the Bacon, is back. Javi cultivates them in Valencia, and many of you have been waiting for them.
I'll tell you how we experience it: every morning I check the orders with toast in hand and head out to the fields to harvest only what you ask for. This way, we ensure a fair price and the fruit arrives as it should, without unnecessary detours.
Regarding the grapes, I won't go into too much detail today because I want to delve into the avocado, but know that Juan's Moscatel is the traditional kind: golden bunches, thin skin, and a natural perfume that comes from its own aromas (terpenes, although most people here recognize it as "it smells like moscatel, plain and simple"). It's delicate and very seasonal, so if you like grapes with real flavor, you know what to do.
Let's talk about the star: the Bacon avocado. We especially pamper this one because it's a type that you don't usually see in supermarkets. Why? Its skin is thin and smooth, very shiny, which makes it exquisite to eat... but delicate to transport.
If you squeeze it even a little, it bruises. Retailers need "armored" fruit with a long shelf life; the Bacon is more of a one-on-one kind of fruit, from basket to table. Moreover, its harvest season is short and it's not widely planted in Spain (it's a minority variety, not even reaching 5% compared to the well-known Hass), which is why it's almost a seasonal treasure.
This Bacon avocado began its history in California, back in 1928, thanks to James Bacon. Here in Valencia, it thrives at the beginning of autumn, when the nights cool down. What makes it so beloved? Its texture: creamy and smooth, less heavy than the Hass, with a hint of sweetness and nutty notes. Many of you were won over in previous years precisely because of this: it's "butter" but lighter. And pay attention to an important detail: the skin of the Bacon doesn't turn black when it ripens; it stays green. Just because it's still green doesn't mean it's hard, and here's the "trick" to understanding it.
If it arrives hard, that's a good sign. Avocado is a climacteric fruit, which is a fancy way of saying that it continues to ripen off the tree thanks to a natural hormone it produces, ethylene. In fact, avocados don't ripen on the tree: the process starts once they are picked. We cut them at their optimal harvest point —when the pulp has the right dry matter content— so they can travel without damage and finish ripening at your home.
This way you decide when to eat it. If you want it faster, leave it at room temperature, preferably next to an apple or a banana to give it "company" and encourage each other. If you're in no hurry, just leave it on the counter and don't put it in the fridge until it yields slightly to the touch. When you gently squeeze near the stem and feel that it "gives," it's ready. And remember: with Bacon, color doesn't guide you; let touch be your guide.
A couple of tips from a farmer friend to enjoy it:
- Handle it with care when you receive it. Its skin is thin and, like us after three days of harvesting, it bruises easily.
- If you cut one open and it's still a bit firm, don't worry: put the halves back together, leave the pit in, wrap it, and let it rest a little longer.
- For toast and salads, that "buttery but not oily" quality of Bacon is heavenly. And for a mild guacamole, it's perfect.
While you decide when it's ready, we continue with our work: harvesting to order every morning, as has always been done, with hands and patience. This way we avoid cold storage and endless journeys, and every euro goes to the fields, to Javi, to Juan, and to so many colleagues who continue to work the land as their parents and grandparents did. And yes, this Bacon flies off the shelves every year because the window is short; when it's gone, it's gone until next autumn. You've been warned 🥑🍇
Thank you for being there and for supporting a fairer and more local way of farming. If you fancy trying Moscatel for the first time or reuniting with the creamy seasonal Bacon, you can find it on the website now. Meanwhile, I'll finish my coffee, review orders, and go harvest whatever you ask for today... because tomorrow won't be the same.
A big hug and see you next week.
