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.
Fruit usually square shape of medium / large size, of smooth and firm skin, very meaty, yellow, red or green and sweet flavour. Varieties: The most commercialized variety is the California type, although Avocitrus also commercializes the Lamuyo variety from Almeria when it is season. Seasonality: We can find them throughout the year, the best being collected in autumn, winter and spring. From October to June.
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.
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.