Our Newsletter
The tail and maturation
The avocado's little stem: how to tell if it's ripe by checking the stalk, a simple home trick to ripen it with apples, and how the oranges are coming along.
Thus was born
Hass avocado: the curious story of how it came to be thanks to a California mailman and grafting, just as we start the harvest of our own.
You can't see it, but it's there.
Thrips, a tiny insect that marks the skin of oranges and persimmons: we tell you what types there are and why the fruit is still good on the inside.
What I inherited
What you inherit from the land: a chat with Vicent about being a farmer passed down from generation to generation, and the story of when rice was grown on my land.
He's from here
The Salustiana orange was born in Énova from a natural mutation: we tell you its story, why it's so juicy and how Javi and Alberto's lettuces turned out.
The wind
The Poniente wind as an ally: how it can save Javi and Alberto's lettuces after the rains, and the arrival of Ricard's red kiwi from Montesa.
The clones
Cloned avocados: Salvador tells us how he grows strong trees and top-quality fruit by propagating his avocado trees, plus an update on the orange harvest.
The star returns
Navelina oranges are back, the first of the season: how our fields are doing after the DANA floods and how deliveries to your door are getting back on track.
Confidently
After the DANA storm, good news: our farmers' crops are doing fine, and every product on the site is still available with the same quality as always.
Forces
The DANA storm in Valencia, seen from the fields: how too much rain affects our orange trees and fruit, and a message of strength and support for everyone affected.
They're back!
Rojo Brillante persimmons are back: we walk you through the road to harvest, from thinning to caring for such a delicate fruit, plus three ways to enjoy them.
He's alive
Javi and Alberto's romaine lettuce: we visit their harvest to see why freshly cut food is alive and what secrets hide behind its name.
