Fresh Vegetables

It stands out for having a firm but fine skin, an intense red colour, a juicy and tender flesh and an unmistakable flavour.

This variety of tomato is grown, especially in the area of the Ribera de Navarra and has great prestige for its excellent quality.

Externally it is characterized by being flattened and presenting imperfections. 

Its harvesting begins in July and lasts for a couple of months, always depending on the weather.

SUGGESTIONS

• Feo tomato and Bonito del Norte salad

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This variety in particular is lengthened, finished in tip, of a bright and clear red colour, and less fleshy.

SUGGESTIONS

• Ideal to sauté with onions to be added to cod or meat dishes.

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The Morrón pepper is bright red - has no markings, is large and fleshy with a mild flavour.

The pepper is enormously versatile for culinary purposes and is widely used in Basque cuisine. The Morrón pepper is usually roasted, peeled and consumed in its own juices with a bit of salt and extra virgin olive oil.

SUGGESTIONS:

• It can be consumed raw in salads due to its sweet and gentle flavour.

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Everybody in the Basque Country wish to arrive piparra season, what happens in July.

It is not a spicy chili, the skin is very delicate, being narrow, elongated and smooth in shape, with a round section.

The farmers, in collaboration with the Basque Government, have been improving the traditional characteristics of this chili pepper, native to America, developing a "specific ecotype" of the plant that is today production base.

The chilli is harvested by hand when it is at its optimum point.

SUGGESTIONS:

• Fried in Artajo8 Arbequina Extra Virgin Olive Oil, served on a plate with a little salt.

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Gernika pepper is a local variety of pepper from the province of Biscay characterized by its short length, long narrow stalk and intermediate green colour. They are known for their extraordinary flavour and great quality.

They have Basque Food Quality Label, Eusko Label, and are labelled as protected designation of origin. 

Normally consumed fried with an aperitif, as a garnish or first course, they are one of the most typical foods in Basque cuisine.

Harvesting takes place mainly between April and November.

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This variety of tomato receives this name due to its characteristic elongated shape.

Pera tomato is preferred for the production of preserved tomatoes. They are very fleshy and they have firm and tasty pulp. It is a delicious, sweet, tasty tomato with a very fine skin/peel and powerful red colour.

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This variety in particular is lengthened, finished in tip, of a bright and clear green colour, and less fleshy.

SUGGESTIONS

• Ideal to sauté with onions to be added to cod or meat dishes.

 Product only available by box