Our Newsletter

Let me tell you why the best oranges in the world are grown in this land. The key is both simple and powerful...

We're bringing 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. Juan grows them nearby, and they smell divine...

As soon as it's harvested, we take it to a cold room. And no, it's not for preservation reasons; it's something much deeper and more interesting...

Today I write with feet stained with dirt and a head full of persimmons...

Drone pollination: we tell you how this technology works and the questions it raises about where the pollen comes from, compared to the work of bees.

The story of the potato in Europe and Parmentier's clever plan to make it popular. Plus, meet Vicent and his Vivaldi potatoes from the huerta.

What the trees get up to in August: here's how we look after our orange, persimmon and avocado trees through the heat, with early-morning watering and plenty of watching out in the fields.

The summer season is wrapping up on the farm: we tell you how extreme heat affects tomatoes and peppers, and why we rest when the land asks for it.

Why the same orange variety tastes different from one plot to another: we explain how soil, climate and rootstock shape the fruit.

The benefits of cherries: melatonin, antioxidants and muscle recovery. A reflection from the field on why we eat fruit.

Thinning peaches and plums: we tell you why we remove fruit from the tree on purpose and all the work that goes into every harvest.

Alex protects his peaches one by one with paper bags. Here's why he does it, and the long journey of the peach tree until the fruit reaches your table.