Before we start, we have some breaking news💣.
Vicent has just informed us that he has a few organic cauliflowers ready to go.
But there are very few! Don't miss the chance to try yours!
Now, let's start today's newsletter🥰.
Have a good day!
Do you remember that last week I told you that we had started with two new crops? Organic cherries and potatoes.
Well, we've been on a roll lately, because shortly after I uploaded the newsletter, we got a third crop...
If you want to know what it is, keep reading until the end😉.
Now, let's start today's newsletter!
We've been enjoying one of the jewels of these lands for a couple of weeks now: Valencian tomatoes🍅
This is a tomato that needs no introduction; it's meaty and incredibly flavorful. With a pinch of salt and a drizzle of olive oil, you can whip up dinner in a flash.
I've been eating these tomatoes since I was a kid, so it seemed completely normal to me, but the other day a very confused client called me.
She told me she didn't like tomatoes...
I know, unbelievable. How can someone not like Valencian tomatoes?
The thing is, as we were talking, she sent me a picture of the tomatoes... And it turned out she was eating them green😅!
I thought that was strange😉.
Now, if you've noticed, we don't send mini Raf tomatoes green. Why do we send Valencian ones green?
Well, it's due to one of the peculiarities of the Valencian tomato; being so meaty, it softens quite a bit when ripe. So, to prevent you from receiving gazpacho🫣, we send them a little green.
To finish ripening them, it's enough to leave them out of the fridge for 3-4 days, and when they are nice and red, you can store them in the fridge.
For reference, these are the ones I have stored for my home.
The tomato in the middle is not fully ripe yet; you have to wait until it's as beautiful as the one on the right🥰!
Ideally, you can leave a couple out and take them as you plan to eat them, although I, personally, can't resist eating at least one a day.
One of the things I like most about summer is picking a tomato directly from the plant to eat. It completely makes up for the effort required to replant them every year.
And yes, you heard right, tomatoes, unlike other crops, have to be planted new every year.
And it's no small task; you also have to rebuild their "Indian tents," as we call them because of their shape, which serve as support for them to grow upwards and protect them from the wind.
But as I said, it's worth it to be able to eat this delicious tomato.
In addition, each plant produces up to 5 batches of tomatoes over a couple of months, so I don't know about you, but I'm going to eat them until they come out of my ears😋!
And before we finish, we still have one last big surprise, remember? The new crop!
As I said, we started shortly after I wrote last week's newsletter, so you might have already seen it...
Although you might have seen it and confused it with another product that we had already presented two months earlier, because they are from the same family...
Does that ring a bell?
We are talking about Javi's thin garlic leek
If tender garlic seemed like a delicacy to you, this one is even milder and more delicate on the palate!
Have a happy week!
