During the year, more than 80 different vegetables are grown on a total of seven hectares. In summer, tomatoes, cucumbers, aubergines, melons and beans are grown on 5000 square metres in glass or plastic greenhouses. In winter, we grow mainly lamb's lettuce, but also radishes, parsley, purslane, and rocket lettuce.

Outdoors, we grow vegetables such as cabbages, leeks and parsnips, in the winter and mainly various kinds of lettuce in the summer.

Organic vegetable farming renounces the use of chemical or synthetic fertilizers and synthetic aids to fight weeds, pests or diseases. The biological alternative is primarily to strengthen the immune systems of the soil and or the plants by using mechanical and manual aids or by the specific use of beneficial insects.

In this way, plants thrive and are free of chemical residues left from pesticides or fertilizers and they can develop their typical taste.