Vegetable

Our vegetables are produced mainly with integrated pest management and organically grown on our own lands. They are controlled directly by our team to insure for the consumers the safety and quality of an excellent product. We check the vegetables in every phase of production and we select the best products directly on the land, where the harvest is exclusively by hand. The products are then taken to our plant, where they are crowned or defoliated and, if necessary, packed in cellophane. Harvest period: November to early April.

Harvest time: November to early April:

CAULIFLOWERS The cauliflower has a compact head (called “curd”) composed of undeveloped flower buds. The flowers are attached to a central stalk. Surrounding the curd are ribbed, coarse green leaves that protect it from sunlight, impeding the development of chlorophyll. This process contributes to its white colouring.

BROCCOLI is one of the most nutritious vegetables: it contains complex carbohydrates, protein, vitamin C, vitamin A, potassium, calcium and iron. Broccoli is also a good source of anti-oxidants such as beta-carotene, folic acid and lutein. It is believed that broccoli helps regulate blood sugar, prevent high cholesterol ulcers and viral infections. Broccoli grows in thick green stalks topped with umbrella-shaped clusters of dark green florets. The diameter of the edible part ranges from 5 to 15 cm.

ROMANESCO has a tightly compact head of florets attached by clusters of stalks. Its florets, rather than being rounded, rise in a pyramid of pointed, spiralling cones. It is pale lime green coloured and its flavour is somewhat more delicate than that of regular cauliflowers.











NUTRITIONAL AND ORGANOLEPTIC PROPERTIES

These vegetables, belong to the Brassicaceae family, they are rich of water (more than 90%) and with high energetic potential about 25-30 cal/100gr.

The Cauliflowers, the Broccoli and Romanesco have a very good amount of vitamins C, A, B1, B2, B3, phosphorus, calcium and others compounds which have anti-cancer action, they have, also a pronounced activity as anti-constipation and stimulating of immune system. In these kind of vegetables the concentration of potassium is useful to regulate the heartbeat, the PH in the blood, the BP and the muscular activity .

ADVICE

The fresh Cauliflowers, the Broccoli and Romanesco have good characteristic for storage;
To avoid the bad smell during cooking, it’s advisable put in the pot a slice of bread with a lot of crumb soaked in vinegar or lemon. The best way to keep all the quality characteristic is to cook these vegetables with steam or boiled for less than 20 minutes. If you cook them for more than this time, they lose a big part of vitamins.


PACKAGING