Our garden, from seed to plate.
As a result of the ASADERO project, we built our own one-hectare garden in El Abre, our club in Saavedra, it provides an intimate space; of work, training and recreation. From the functional point of view, it was thought to be sustainable, diverse, based on the concept of permaculture. It was thought to have a planned productivity of fruits, vegetables and aromatics maintaining, in a conscious way, productive ecosystems that have the diversity, stability and resilience of natural ecosystems.
We redesigned the production system so that our dishes grow thanks to communication between farmers and cooks. We cook according to what we harvest in our garden and other agroecological orchards, in order to get a fresh and seasonal product.