Dusk from the top terrace at Foia Blanca: cypresses, the grove below, and the sea past l’Alfàs

Foia BlancaFarm

Join the harvest list

We will let you know when the next Foia Blanca baskets and seasonal harvests are ready.

Which one?

No weekly newsletter. We write when there is something worth picking.

We grow fruit, vegetables and olives on a small family farm in l'Alfàs del Pi. Everything here was kept alive through the hard decades by a woman called Pepica, who lost her mother at six and her father at eleven, and then worked this land as the only woman among five men.

We farm the way she did. Slowly, with what is already here, and without wasting anything.

0years

One family, one hillside, without a break.

0trees

Eight in every ten are medlar. The rest is everything else we send.

0metres sold

When the coast came, nobody here sold. Not one.

Baskets

The Foia Blanca Harvest Basket

A box of whatever is ripe, the week it is ripe.

€30.00Small€50.00Large

Picked ripeChanges with the seasonGrown here

Join the harvest list

We will let you know when the next Foia Blanca baskets and seasonal harvests are ready.

Which one?

No weekly newsletter. We write when there is something worth picking.

The Foia Blanca Harvest Basket

The same orange, and not the same orange at all.

Most fruit sold on this coast was picked unripe somewhere else and spent two weeks getting here. Ours crosses a terrace.

  • Distance to you

    Foia BlancaPicked here, on the terrace

    Supermarket produce1,500–2,500 km of cold chain

  • Time from tree to table

    Foia BlancaUnder 24 hours

    Supermarket produce8–21 days

  • Picked at

    Foia BlancaRipe

    Supermarket produceGreen, to survive transport

  • Varieties

    Foia BlancaLocal landraces, chosen for flavour

    Supermarket produceA handful bred for shelf life

  • Water

    Foia BlancaRain-fed and deficit irrigation

    Supermarket produceIntensive, often in drier regions

  • Who grew it

    Foia BlancaYou know the name. It is on the letter.

    Supermarket produceUnknown

Six principles, and none of them are new.

They were not written in a strategy meeting. They are what you end up doing if you farm this particular hillside, with this particular amount of water, for long enough to learn.

01

Slow by design

A poc a poc

Nothing here was built in one go. The caseta, the porch, the corral — one project that took fifty years. We plant and build at the pace the land allows, not the pace a deadline wants.

02

Water is the ceiling

L'aigua mana

Between 350 and 450 millimetres of rain a year and four dry months. Every crop has to earn its water, so most of what we grow is dryland or on deficit irrigation. That decision comes before any other.

03

Nothing leaves the valley

El que hi ha a un pam

Stone from the terrace itself, lime from the comarca, mulch from our own prunings, compost from the kitchen. The old houses here look like they grew out of the ground because they are the ground, reordered.

04

The old varieties first

Les varietats d'ací

Tomaca de Mutxamel, alficòs, gínjol, ceba babosa, moscatell for pansa. Landraces bred for this exact heat and this exact soil, most of them nearly lost when the fields emptied.

05

The wall is the farm

El marge

Dry stone, no mortar, each stone wedged against the next by weight and judgement. A wall done right stands two centuries. One done badly lasts until the first autumn storm — and takes the terrace with it.

06

We do not sell the land

No es ven

When the coast arrived, a terrace was suddenly worth more empty than full and most families sold. This one did not. Everything you see exists because of that one stubborn decision.

The medlar is the first fruit of the year in Europe.

La joia de la comarca

Not the first of our year. The first of the continent's. While the rest of Europe is still waiting on anything at all, the loquat is coming off these trees. Around 240 trees of it stand here — four in every five we have ever planted.

It is a demanding fruit and that is the whole point. It flowers in autumn, so the fruit is tiny and vulnerable exactly when the cold arrives — one bad night and the crop is gone. It bruises if you look at it wrong, which is why supermarkets pick it hard and it tastes of nothing. Ours is cut ripe and goes out the same day, because it has no shelf life to protect.

Irrigation150–300 mmDeficit only — at fruit set and swell. Any more and the flavour thins out.

What is planted here

  • AlgerieMarch – April

    The Callosa variety. The backbone of the comarca and the earliest off the tree.

  • Golden NuggetApril – May

    Larger, later, sweeter. Extends the season by three good weeks.

  • CardonaMarch – April

    Firmer flesh, holds the journey better than the rest.

  • PelucheApril – May

    The one people who grew up here ask for by name.