Our Newsletter

Spinach has a little secret: we'll show you why cooking it a bit helps you make better use of its calcium and iron, and how to get the most out of it in the pan.

The pepper, the traffic-light vegetable: we tell you about its Andean origins, its three main groups and why you can eat it green, yellow or red.

Good practices in the field: we take our time to tell you why working in the cool hours and keeping an eye on the wind helps look after the soil, the water and the air.

Valencia oranges harvested to order: we tell you what's behind the price of carefully grown fruit and why it goes straight from the tree to your door with no waiting.

The EU-Mercosur deal, told straight from the fields: we take our time to explain what it means for Spain’s small farmers and for life in our villages.

How rain affects the harvest: why we never pick wet oranges or lettuces, and why we sometimes move deliveries to protect the quality of the fruit.

An orange's peel is its coat and its shield. In the Spanish countryside, that coat is formed by sun, Mediterranean breeze, and patience. When the wind blows and the branches move, the fruit rubs against a twig and a superficial mark is left...

I want to tell you why the persimmon, that little autumn darling that we take such good care of, is becoming a real challenge for us...

A secret that has taken us years to learn in the field. The success of potatoes begins long before planting. It begins in the soil...

Surely you've bitten into one and it left your mouth feeling rough as if you'd rubbed sandpaper on your tongue...

Spain is a leader in drip irrigation, and it's no coincidence. Here, the climate is dry, droughts are frequent, and every drop counts. Instead of rain dances, we prefer common sense and fine drops...

Today I want to tell you why red kiwi is the spoiled child of the orchard. It's beautiful inside, tastes heavenly, and that's why it's worth more...