Showing 1–10 of 16 results

Artichokes

The artichoke reaches from 1.4 to 2 meters in height. It comes back from the stalk every year, after winter, if the cold did not freeze it. It throws a rosette of whole leaves and deep segmented although less divided than those of the thistle and with few or no thorns. Varieties: In Spain is obtained mainly the White of Tudela, Callosinas, Madrileñas, and the variety Monquelina although this last one is practically disappeared. Seasonality: Between October and April is usually harvested.

Aubergine

It is a fruit in the form of berry of 5 to 30 cm in length, of spherical elongated shape, with a smooth and bright skin and colours that go from the purple to the white. Varieties: Varieties of aubergine are classified according to the shape of the fruit. Thus they are the ones of long fruit (Long black, Long dwelling, Violet of Barbentane, Croisette), Round fruit (Violet of New York, Of Almagro) and Fruit Ovoideo (Jaspeada de Gandía, Mission Bell, Black beauty, etc.) Seasonality: The aubergine harvest is limited to the months between October and April, and can be extended from September to May.

Brocoli

It has numerous fleshy floral heads of green colour, arranged in the form of a tree, on branches that are born of a thick edible stem. Varieties: The best known varieties of broccoli are Calabrese, the Romanesco, more similar to cauliflower and Verona. Seasonality: The ideal months to consume it are between September and June.

Cauliflower

The part that is consumed is the flower or inflorescence, much appreciated for its flavour. Made up of a set of ivory white flowers, fleshy and very tender. It is covered by large green leaves, not edible. Varieties: We can find several varieties of cauliflower based on their colour: green cauliflower, purple cauliflower and orange cauliflower containing different nutrients from the popular white cauliflower. Seasonality: The best time for consumption is between the months of September to January, although they can also be found late to the months of May and June.

Cherry Tomato

Round shape with a similar appearance to the cherries, has a diameter between 1 and 3cm, its weight oscillates between 10 and 15gr., They are usually of several colours although the most common is the intense red colour and its flavour is less acid and sweeter than the traditional tomato. Varieties: Among the most commercial varieties of cherry tomatoes that can be presented: Yellow Cherry Tomato, Yellow Cherry Tomato on the vine, Cherry Tomato, Cherry Tomato Kumato, Cherry Mix Tomato, Plum Cherry Tomato Yellow, Plum Cherry Tomato, Tomato Cherry on the vine Kumato, Cherry on the vine Tomato Orange, Plum Cherry on the vine Tomato Red, Cherry Tomato on the vine, Cherry Tomato Tiger. Seasonality: Modern techniques of cultivation and experimentation with mixture of varieties, have made it possible to have fresh tomatoes throughout the year, although it is from June to October that we find the best quality.

Chile Pepper

Fruit of small size, about 6 to 8 cm long and 2-3 cm wide. Its skin is very fine with colours that oscillate between red and yellow, passing through the orange. It is considered one of the hottest peppers in the world. Varieties: We can find them in two ways: more rounded and finished in tip, or elongated and wrinkled. Seasonality: We can find it throughout the year in our markets.

Courgette

It is a vegetable of elongated form, firm and we can find it of several colours (intense green, very light green or yellow). Varieties: We can classify courgettes depending on the shape of the plant. The most popular on the market are: Consul, dark green, somewhat curved; Elite, white-green, short shorts; Axarquia, with elongated fruits of very dark green colour; Cora, variety specially adapted to the heat, with bright green colour. Seasonality: Although we can find them throughout the year in the market, the best time for consumption is from November to August.

Cucumber

Dutch cucumber is a variety of large and straight fruit cucumber, at least 25 cm in length. Its skin is smooth green and somewhat seamed. The meat is whitish and semi-crusty green. French is similar but shorter and more rugged. Varieties: The most commercialized by Avocitrus is Dutch and French cucumber. Seasonality: Due to its adapted cultivation in greenhouses, we can find it throughout the year. Cultivated naturally we will find them in the summer months.

Fine Beans

The colour is green, cylindrical in shape and fleshy, small, very thin and without fibres. Its seeds are small and coloured Varieties: There are many different varieties of beans that are distinguished by shape, colour, flavour and nutritive value. Generally, string beans have thicker, flattened pods than dwarf beans. Seasonality: We can find them throughout the year in our markets but we do not market it in the hottest months to avoid quality problems. We also have Runners Beans.

Garlic

Garlic belongs to the monocotyledon class. It is an herbaceous plant, annual, devoid of stem, with very greyish green leaves very long, that emerge directly from the bulb and reach between 40 and 60 cm. It has a very strong, typical smell. Varieties: Garlic varieties are classified according to different criteria, such as the colour of the tunics, the precocity, the flowering capacity or not. In Spain two varieties of garlic are basically considered. White garlic: they are rustic garlic, of good productivity and conservation. They are often eaten dry. Some varieties include 'Common White garlic' and 'Fino from Chinchón'. Pink garlic: they have the reddish colour tunics. They are not very well preserved, so they are usually consumed before the previous ones. Seasonality: Spanish markets have garlic throughout the year.