Our Newsletter
What if resting was advancing?
The winter rest of fruit trees, explained straight from the orchard: what they do in winter and why we farmers plan to the rhythm of the land.
The War and the Orange
Valencian oranges and world trade: we take our time to explain how changing shipping routes and fuel prices are driving up costs on the farm.
It's five minutes
April on the farm: we'll tell you how the orange trees wake up in full bloom, what spring work goes on in the vegetable garden, and why we only harvest what you order.
Do you want oranges all year round?
The Valencian orange season told like a novel: from Navelina for eating to Salustiana for juicing, one variety at a time.
Mycelium and its mystery
Jesús's white pearl mushrooms and the mystery of mycelium: we tell you how they grow in shade and humidity, and why fungi feed the soil.
A Japanese man in the Mediterranean
The Tanaka loquat that Lorenzo looks after: we explain why it doesn't ripen once picked and how we harvest it by hand at just the right point of colour and feel.
The click that changes everything
Atilano's tender Muchamiel broad beans, grown unhurried in the market gardens of Valencia: we'll tell you why they're so buttery, creamy and full of flavour.
How to slow down
How to slow down out in the fields: getting close to nature, tasting the harvest fresh off the plant and the arrival of in-season strawberries.
A gathering at the strawberry patch?
The story of the strawberry in Valencia, back when the huerta gathered for long chats in the strawberry fields, and our grandparents' growing secrets that we still use today.
The flavor is ruined
Why some tomatoes thrill you and others taste of very little: we tell you about the Raf tomato, its thin skin and its juice, and how to bring back the tomato with soul.
The sweetest thing of the day and a deceptive orange
Atiliano's tender Muchamiel broad beans and the secret of the oranges lining Valencia's streets: bitter, beautiful and meant to be admired, not eaten.
It's sweet, red, and it's back
Valencia strawberries are back after two years: we'll tell you why it took us so long, how we pick them every morning with Miguel, and share a trick for keeping them fresh.
