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It cannot be done.ā€ Farmers have heard it one too many times.A 10-year experiment in France just put it to the test: nin...
09/09/2026

It cannot be done.ā€ Farmers have heard it one too many times.

A 10-year experiment in France just put it to the test: nine sites, no pesticides at all, not even the ones organic farming allows. It was not effortless. Yields were sometimes lower, and weeds were the hardest part to manage. But pest damage did not rise, and in several seasons the fields matched or beat conventional ones.

If you want quick access to the full study, comment STUDY and we will send it to you by DM.

Worth sharing with someone who still thinks there is no other way.

September is the farm’s own back to school. The first mangoes are just coming in, at the same time as the pomegranates, ...
01/09/2026

September is the farm’s own back to school. The first mangoes are just coming in, at the same time as the pomegranates, grapes and pears of autumn ripen inland.

Most European mango is grown on Spain’s subtropical coast, one of the few pockets of continental Europe with the right conditions to fruit it. Because it only has to travel within Europe and not across the world, it can stay on the tree until it’s ready to harvest. A mango shipped from another hemisphere is cut green weeks earlier so it survives the journey, then pushed to ripen before it arrives.

Same fruit, two very different moments to pick it. One is still hanging on the tree, maturing while it waits for orders.

27/08/2026

Yesterday we visited the Aguasvivas farm, weeks after the fire that burned through it and destroyed most of its avocado trees.
The contrast is brutal. On one hand, it’s desolating to walk through a landscape that’s been destroyed, scorched, stripped of color and the sound of birds. But on the other hand, it was amazing and moving to catch the farmer’s small moments of joy.
Watching him light up at spotting a lizard, pointing out the tiny green shoots pushing through burnt wood, or hearing him talk about the new challenges ahead, it gives you goosebumps.
There’s so much to learn from this attitude and the superhuman effort of the farmer, his family, the workers and volunteers. In just 8 or 10 days they’ve managed to replace all the hoses and irrigation heads across their 18 hectares. It’s monumental work against the clock to get water to the trees and save as much as possible; work that would normally take a month and a half, which they’ve pulled off while battling the heat and the threat of fire.
It was a walk of deeply contradictory feelings, but profoundly comforting and inspiring. A beautiful lesson in how to face tragedy, or any hard situation, with determination, positivity and teamwork. The famous resilience. Looking the problem in the eye, not breaking down, and starting again.
I’m attaching photos from the visit, a direct hello from him with a lot of warmth and gratitude, and a few videos where you can experience those small moments of joy with them.
There’s life! šŸŒž

24/08/2026

Don’t let the spines intimidate you! 🌵✨ Prickly pears (or higos chumbos) are sweet, refreshing, and surprisingly easy to prepare once you know the trick.

Chill the pulp in the fridge before eating, drop it into a blender for fresh juice, or mix it into a summer cocktail. šŸ¹

šŸ”„ Summer 2026: The climate crisis isn’t a distant warning anymore, it’s happening in our fields right now.From record-br...
13/08/2026

šŸ”„ Summer 2026: The climate crisis isn’t a distant warning anymore, it’s happening in our fields right now.
From record-breaking heatwaves and wildfires sweeping across Europe to severe crop losses (up to -50% in carrots, -60% in hops), the impact on agriculture is undeniable.
🚨 But the real concern? How governments react to the crisis.
Faced with failing harvests, the temptation grows to trigger Article 53, an emergency clause that allows the temporary re-authorization of pesticides normally banned due to their toxicity.
Instead of accelerating the shift toward resilient, sustainable farming practices, crisis management too often defaults to pouring chemicals back into soils that are already exhausted.

The fires will eventually be put out, but the fight for a regenerative, transparent, and fair food system continues every single day.

Why does supermarket fruit look picture-perfect, but often lack real flavor? 🄭✨The difference comes down to the supply c...
06/08/2026

Why does supermarket fruit look picture-perfect, but often lack real flavor? 🄭✨

The difference comes down to the supply chain model:

🚚 Traditional Industrial Model:
Harvested early so it survives weeks of transport
Held in cold storage to force-ripen away from the tree
Coated in waxes & fungicides to extend shelf-life
Selected strictly for uniform size, not taste

🌱 Direct-from-Farmer Model:
Ripens naturally on the tree for peak flavor & nutrition
Harvested on demand only when ready
Zero post-harvest chemical treatments
Real, natural variation, because nature isn’t factory-made

By cutting out unnecessary middlemen, direct sales reconnect us with real food the way it’s meant to be enjoyed.

04/08/2026

🫐At in Landesbergen, Germany, Sylke Herse’s team harvests mostly by hand, berry by berry, at peak ripeness. Machines can move faster and are much more efficient, but they can’t tell which berries are ready and which need another day. So this technique is usuallly used for jams and juices.
After picking: they are sorted at the hub, checked for quality, then packed straight into cardboard boxes ready to be shipped!
Silke’s farm is organic since 1990. Demeter certified since 2020.

šŸ‰ August is serving up the best of the season. šŸŒžFrom juicy watermelons and sweet peaches to sun-ripened tomates, blueber...
01/08/2026

šŸ‰ August is serving up the best of the season. šŸŒž

From juicy watermelons and sweet peaches to sun-ripened tomates, blueberries, aubergines, melons, and more… August is bursting with fresh, flavour-packed produce.

Eating with the seasons means better taste, supporting farmers at harvest time, and enjoying food at its natural best.

Which August favourite is making it into your kitchen this month? šŸ’š

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