Selection of the orchard Week50 Fesols del ronyó (dry beans), wine and cava!

This week you will have in our basket fesols del ronyó (dried beans), for you to cook a cool “guisadet” (stew) with celery and carrots, also included in the basket. Very hot for these cold days!

Also new in our store are the ecologic sparkling wines! to accompany the Christmas meal in the best of ways!

Link wines and champagnes from the Little Pantry


Wines and champagnes in the “Rebost de la Caputxeta”

Pere this week tells you how to lengthen the season for tomatoes, and also speaks of how we protect tomato plants from some annoying bug.

Video of the week from la Caputxeta TeVe

Have a very nice week!!



Recipe potatoes with mojo rojo wrinkles


  • 1 Kilo of potatoes from small buffet
  • Salt 250 grams fat
  • water.
  • Spicy sauce (see recipe at the end)

Preparation of potatoes:

  1. Cleaned thoroughly washing the potatoes, let them skin and remove all the earth with
  2. Put the potatoes in a pot, add salt. Covered with water without exceeding the level of the potatoes. They cook, they remove the water and put the fire again until completely dry (do shake for 2 minutes)
  3. Them away from heat and leave a few minutes covered with a cloth.
  4. Finally served on a tray and add above mojo.

Recipe mojo:

Ingredients for Mojo picon:

  • 1 head of garlics
  • 2 cayenne peppers
  • 1 teaspoon of cumin grains,
  • 1 teaspoon paprika
  • 4 tablespoons vinegar,
  • 15 tablespoons olive oil
  • will gorda


  1. In a mortar pestle everything well: peeled and chopped garlics, cumin, cayenne peppers clean grits and coarse salt, until it turns everything into a smooth paste.
  2. You add the paprika and slowly olive oil and vinegar turning him into a thick paste
  3. However, mojo pasta can be made lightly, to taste by adding a little water.

Recipes with quince!

Recipes to make a couple of quince basket this week!



  • 1kg quinces (net weight)
  • 750gr sugar cane

Peel and remove the heart of quince. The cut pieces and put them in a saucepan with the sugar over it, cover it and leave it to stand 24 hours.

We will have done a quince juice to cover completely. Put the pan over medium heat about 50 minutes (do not stir because so put them to marinate longer sticks).

We pass the blender and pour into molds as we can. If we want to remain very thick after spending so we can put the mixer to high heat.

If we stir for a few minutes and see that very s’espeseix takes a more reddish color.

When cold unmold it and we can keep in the refrigerator for a whole year.




All oil and quince.

1 small quince, 2 or 3 cloves of garlic
salt, oil

roasted quince on the ashes of the fire or flame or, if necessary, in the oven. When soft, remove all the meat in no seeds or dead peles.Al chop 2 cloves garlic until well with a little salt. Add quince and also chop it finely so that it is. Then go stirring with pestle always on the same side, pulling them oil slowly with the help of the oiler. Will gradually form a compact mass of greenish yellow. Maybe with 3 dl of oil will suffice because, more or less, is the amount of oil that can be admitted without sauce cut.



El Caqui o Palosanto


El caqui o palosanto es una fruta exquisita, una de las más dulces, y muy rica en vitaminas y minerales. Se puede comer solo, partiéndolo por la mitad y consumiendo su pulpa con una cuchara, aunque también se emplea para la elaboración de postres, bebidas, batidos, helados y confituras. En Estados Unidos, China y Japón, los frutos desecados se consideran un manjar exquisito.

Beneficios y propiedades del caqui

Los caquis destacan por poseer muchas vitaminas (beta caroteno, provitamina A, vitamina C, vitamina B1 y B2), y minerales como el potasio. Por su alto contenido en Vitamina C, presenta propiedades antioxidantes que ayudan a neutralizar los radicales libres y a eliminar determinadas sustancias tóxicas, reduciendo la probabilidad de desarrollar cáncer. La vitamina C inhibe además el crecimiento de bacterias dañinas para el organismo, favorece el sistema inmunitario, previene enfermedades vasculares al reducir la tensión arterial.

Eso sin contar que es una fruta rica tanto en agua (ideal para retención de líquidos) como en fibra soluble, lo que significa que es una buena alternativa para aquellas personas que padecen de estreñimiento. También muy rica en hidratos de carbono, es un aporte rápido de energía para nuestro organismo.

También es muy apropiado para los que tienen el colesterol alto, dado que retiene el colesterol que está en el tracto digestivo, ayudando a que una parte de él sea eliminado por las heces. También es muy bueno para personas que tienen hipertensión.

Dado su contenido en potasio, aquellas personas que padecen de insuficiencia renal deberían de optar por el caqui en su dieta diaria, al ayudar al control de este mineral.