our Products
Fresh baby vegetable production focuses on cultivating young, tender versions of traditional vegetables, prioritizing flavor and aesthetic appeal. This niche farming practice meets gourmet culinary demands, offering chefs and consumers petite, nutrient-rich, and flavorful options.
We are pioneers in fresh baby vegetable production in Spain
Baby carrots with tops
Baby carrots with tops are vibrant, petite, and crunchy vegetables, often characterized by their bright orange hue. The leafy green tops serve as an indicator of freshness and can be used in various dishes.
These carrots offer a sweet, earthy flavor, making them perfect for both raw snacking and cooking. Their small size and aesthetic appeal also make them a popular choice for gourmet presentations.
Baby rainbow carrots
Baby rainbow carrots are a colorful assortment of young carrots, showcasing a spectrum of hues from deep purple to sunny yellow.
These vibrant veggies not only add visual appeal to dishes but also bring a variety of flavors, ranging from sweet to slightly peppery.
Their tender texture makes them perfect for both raw consumption and light cooking. A feast for the eyes, they elevate the aesthetic of any culinary creation.
Baby fennel
Baby fennel is a delicate, young variant of the fennel plant, showcasing a bulbous base and feathery green fronds. Its flavor is mildly sweet with a hint of anise, more subtle than its mature counterpart.
This crisp vegetable can be eaten raw in salads or cooked to enhance its natural sweetness. The tender fronds can also be used as a herbaceous garnish or incorporated into dishes for added flavor.
Baby leeks
Baby leeks are slender, young versions of the traditional leek, possessing a milder and sweeter flavor profile.
Their pale green stalks transition to a white base, making them a visually appealing ingredient. Ideal for sautéing or grilling, they tenderize quickly, showcasing their delicate, onion-like taste.
These miniature leeks are perfect for garnishes, side dishes, or elegant culinary presentations.
Baby courgettes
Baby courgettes, also known as baby zucchinis, are miniature versions of the regular courgette, boasting a tender texture and delicate flavor.
Their vibrant green skin encases a soft, creamy flesh that’s ideal for quick cooking methods. Whether grilled, sautéed, or eaten raw, these little vegetables offer a burst of freshness to any dish.
Their compact size also makes them perfect for gourmet dishes and intricate presentations.
Baby beetroot
Baby beetroot, or baby beets, are young, petite versions of the classic root vegetable, offering a sweeter and more tender experience.
Their vibrant hues, ranging from deep reds to golden yellows, add a splash of color to any plate. While they can be consumed raw, cooking them further enhances their earthy, sugary notes.
Their small size and aesthetic appeal make them a favored choice for salads, pickling, or gourmet dishes.
Baby Turnips
Baby turnips are small, young versions of the traditional turnip, boasting a sweeter and milder flavor.
Their creamy-white skin, sometimes with a hint of purple, encloses a crisp, juicy flesh. These diminutive root vegetables are versatile, suitable for roasting, boiling, or eating raw in salads.
Their delicate taste and tender texture make them a delightful addition to both rustic and refined dishes.
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