25 meters from the kitchen we have our vegetable garden. Managed as if it were a family garden and worked efficiently to provide us with 80% of the needs we have in the kitchen throughout the year of the vegetable world.
In the last 10 years we have been able to experiment with different types of crops and varieties, and we have been selecting those that have given the best results, both in the field and in the kitchen. Most of them are traditional vegetables from our territory.
To carry out all this task, we require a "Rafa" gardener hired full-time for 10 months a year, apart from making collective efforts with the kitchen and living room team to carry out certain tasks in the garden.
The garden is not an exact science, depending on the climate, the water, the pests... the harvests are variable. That's why we offer an important part of the products from the garden as suggestions, in the menu, all the vegetables used to make fondos, sauces, dishes,... are from the garden.
One of the most interesting aspects of having your own vegetable garden 25 meters from the kitchen is the choice of when to harvest, either prematurely (like for example lettuce with root or baby lettuce, a zucchini with flower...), or in its optimal maturation point, also sometimes over matured with which we also prepare bases or fondo.
Like planning, the harvest is unpredictable, sometimes everything is staggered and wonderful (few)... and most of it is rushed and with much more product than you need.
The criterion for preserving products is as much or more relevant than the good use of freshly harvested garden products. It doesn't make sense to have a garden with its respective cost if afterwards you don't get a product equal to or better than a good product in the market.
Planning and the ability to make preserves, confitados, sauces, freeze... is important here.
In the suggestions MENU is where we can really offer the wonders of the garden and its micro stations. We have a good product, few portions, for a few days... there is no time to put it on the menu.
Our motivation is to enjoy vegetables within our cooking style, many times we are thinking about aspects like... And if we make that eggplant so good with this seafood product that we like so much...
But maybe other times we say, this tomato with a drizzle of oil and a little salt will be spectacular.