What you ask us by phone and on WhatsApp, answered properly: when each fruit is in season, how to keep it, and why ours doesn’t all look the same.
Aubergine and pepper roasted whole, torn by hand and dressed with oil. Three ingredients, an hour in the oven and one of the best dishes of the summer.
Tomato, pepper, tuna and pine nuts: four things and a whole dish. Titaina is what the fishermen of the Cabanyal ate, and it’s still one of the best things about summer.
Fifteen kilos of fruit travelling hundreds of kilometres sounds risky. What protects it isn’t the packaging: it’s that the journey lasts as little as possible.
The gap between what a grower is paid and what you pay is enormous, and it isn’t because somebody is robbing anyone: there are simply many links. Here they are.
It isn’t rural romanticism: taking steps out between the tree and the table changes measurable things. Here they are, including the ones that don’t play in our favour.
Raw, natural, pure, artisan: a honey label is full of words with no legal definition. The difference that does exist is whether it has been heated or not.
A jar that goes solid and grainy is alarming the first time. It’s the opposite of what people fear: the honey that never crystallises is the suspicious one.
A direct-sale box doesn’t look like a supermarket tray, and that throws people the first time. What each mark is, which are normal and which aren’t.
“Use an untreated lemon”, say the recipes, and hardly anyone knows what that means. When the peel is usable, how to check, and how to zest without bitterness.
Between the tree and the shelf there are six or seven steps, all legal and all with a reason. Worth knowing which, if only to choose with some idea of what you’re doing.
This product has no fixed price because it changes with the season. Send us your enquiry and we’ll tell you what we have and what it costs.
