{"id":5952,"date":"2025-10-13T10:02:00","date_gmt":"2025-10-13T08:02:00","guid":{"rendered":"https:\/\/txispa.com\/?page_id=5952"},"modified":"2025-10-26T12:17:44","modified_gmt":"2025-10-26T11:17:44","slug":"our-farm","status":"publish","type":"page","link":"https:\/\/txispa.com\/en\/our-farm\/","title":{"rendered":"OUR FARM"},"content":{"rendered":"\n
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OUR FARM<\/h1>\n <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n
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We cultivate our own 10,000\u33a1 farm, where we grow over 90% of the vegetables used in our restaurant. Each year, we cultivate around 170 different varieties, including both traditional Basque crops and select Japanese vegetables. The farm is managed by a dedicated Japanese farmer.\n<\/p>\n\n\n

The Atxondo Valley is known for its strong winds, making vegetable farming particularly challenging. As a result, there has historically been little farmland in the area. The land where Txispa\u2019s farm now stands was once a grazing field for sheep and cows. The process of transforming it into fertile farmland began in 2022, about a year before our restaurant opened, using only a small manual tiller.<\/p> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Even today, traditional cattle and sheep grazing continues in this village. We make use of their natural manure to support organic farming. Additionally, we compost vegetable scraps and food trimmings from our kitchen, mixing them into the soil to create a sustainable growing cycle.<\/span><\/p>\n\n

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\n\t\t\"farm-05\"\n\t<\/div>\n\t
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Having the farm right next to the restaurant allows us to harvest vegetables at their absolute peak. While supermarket vegetables may be readily available, their freshness starts declining the moment they are picked. That\u2019s why we believe in the priceless value of eating vegetables at the exact moment they reach their perfect flavor.\n<\/p>\n\n

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Another advantage of growing our own produce is the ability to use rare plant parts\u2014such as flowers, shoots, and buds\u2014that are typically not sold in markets due to their low commercial viability. These parts often have exceptional flavors and aromas, and for us as chefs, it is a true privilege and inspiration to incorporate them into our dishes.\n<\/p>\n

\nFor us, our farm is more than just a source of ingredients\u2014it is a living connection to the local landscape, traditions, and culture.\nIf the weather allows, we invite you to take a stroll through our farm and experience it for yourself.\n<\/p> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Spring<\/h2>\n

Artichoke, Fava bean, Tear pea, Romaine lettuce, Turnip, Spring onion, Cal\u00e7ots, Daikon pods, Fern, Garlic, Mitsuba, Seri, Watercress, Cherry, Japanese Charlotte, Parsley, Mizuna, Arugula, Chives, Spinach, Edible flowers, Mugwort\n<\/p> <\/div>\n<\/div>\n\n

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\n \"Primavera-Nanohana\" <\/dt>\n <\/dl>\n
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\n \"Primavera-Alcachofa\" <\/dt>\n <\/dl>\n
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\n \"Primavera-Cogollo\" <\/dt>\n <\/dl>\n
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\n \"Primavera-Seri\" <\/dt>\n <\/dl>\n
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\n \"Primavera-Guisantes\" <\/dt>\n <\/dl>\n
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\n \"Primavera-Zanahoria\" <\/dt>\n <\/dl>\n
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Summer<\/h2>\n

Zucchini, Cucumber, Eggplant, Padr\u00f3n pepper, Strawberry, Guindilla, Piquillo pepper, Jalape\u00f1o, Gernika pepper, Tomato, Physalis, Pocha beans, Edamame, Peanut, Sweet corn, Melon, Nasturtium, Cilantro, Puntarella, Okra, Chives, Watercress, Basil, Shiso, Rhubarb, Garlic chives, Mizuna, Arugula, Endive, Buckwheat, Malabar spinach\n\n<\/p> <\/div>\n<\/div>\n\n

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\n \"Verano-Tsurumurasaki\" <\/dt>\n <\/dl>\n
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\n \"Choricero\" <\/dt>\n <\/dl>\n <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n
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Autumn<\/h2>\n

Pumpkin, Winter melon, Turnip, Daikon, Carrot, Taro, Jerusalem artichoke, Pak Choi, Kale, Burdock, Chrysanthemum, Beetroot, Black soybean, Romaine lettuce, Mizuna, Arugula, Hazelnut, Walnut, Chestnut, Sesame, Parsley, Chives, Physalis, Choricero pepper, Sweet potato\n\n<\/p> <\/div>\n<\/div>\n\n

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\n \"Otono-Calabaza\" <\/dt>\n <\/dl>\n
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\n \"Otono-Crisantemo2\" <\/dt>\n <\/dl>\n
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\n \"Otono-Physalis\" <\/dt>\n <\/dl>\n
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\n \"Otono-Potimaron\" <\/dt>\n <\/dl>\n
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\n \"Otono-Crisantemo\" <\/dt>\n <\/dl>\n
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\n \"Berenjena\" <\/dt>\n <\/dl>\n <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n
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Winter<\/h2>\n

Cardoon, Cabbage, Cauliflower, Napa cabbage, Broccoli, Romanesco, Kale, Swiss chard, Turnip, Daikon, Carrot, Sweet potato, Japanese chives, Leek, Shungiku, Burdock, Fennel, Spinach, Dioscorea, Celery, Romaine lettuce, Mizuna, Arugula, Treviso\n<\/p>\n <\/div>\n<\/div>\n\n

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\n \"Invierno-Acelga\" <\/dt>\n <\/dl>\n
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\n \"Invierno-Col_China\" <\/dt>\n <\/dl>\n
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\n \"Invierno-Coliflor\" <\/dt>\n <\/dl>\n
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\n \"Invierno-Puerro\" <\/dt>\n <\/dl>\n
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\n \"Invierno-Repollo\" <\/dt>\n <\/dl>\n
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\n \"Invierno-Romanesco\" <\/dt>\n <\/dl>\n <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n","protected":false},"excerpt":{"rendered":"

OUR FARM<\/p>\n","protected":false},"author":9,"featured_media":4977,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-5952","page","type-page","status-publish","has-post-thumbnail","hentry","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"\nOUR FARM · Txispa<\/title>\n<meta name=\"description\" content=\"OUR FARM We cultivate our own 10,000\u33a1 farm, where we grow over 90% of the vegetables used in our restaurant. 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Each year, we cultivate around 170 different varieties, including both traditional Basque crops and select Japanese vegetables. The farm is managed by a dedicated Japanese farmer. <\/p>\n<p style=\"text-align: left;\">The Atxondo Valley is known for its strong winds, making vegetable farming particularly challenging. As a result, there has historically been little farmland in the area. The land where Txispa\u2019s farm now stands was once a grazing field for sheep and cows. The process of transforming it into fertile farmland began in 2022, about a year before our restaurant opened, using only a small manual tiller.<\/p>\n<p style=\"text-align: left;\">Even today, traditional cattle and sheep grazing continues in this village. We make use of their natural manure to support organic farming. Additionally, we compost vegetable scraps and food trimmings from our kitchen, mixing them into the soil to create a sustainable growing cycle.<\/p>\n <img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/txispa.com\/wp-content\/uploads\/2025\/02\/farm-05.jpg\" alt=\"farm-05\" style=\"\" title=\"farm-05\" width=\"800\" height=\"800\"> <img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/txispa.com\/wp-content\/uploads\/2025\/02\/farm-02.jpg\" alt=\"farm-02\" style=\"\" title=\"farm-02\" width=\"800\" height=\"800\">\n<p style=\"text-align: left;\">Having the farm right next to the restaurant allows us to harvest vegetables at their absolute peak. While supermarket vegetables may be readily available, their freshness starts declining the moment they are picked. That\u2019s why we believe in the priceless value of eating vegetables at the exact moment they reach their perfect flavor. <\/p>\n <img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/txispa.com\/wp-content\/uploads\/2025\/01\/top-05.jpg\" alt=\"top-05\" style=\"\" title=\"top-05\" width=\"800\" height=\"800\"> <img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/txispa.com\/wp-content\/uploads\/2025\/08\/HUERTO-PLOPIO-01.jpg\" alt=\"HUERTO-PLOPIO-01\" style=\"\" title=\"HUERTO-PLOPIO-01\" width=\"800\" height=\"800\"> \n<br> <p style=\"text-align: left;\">Another advantage of growing our own produce is the ability to use rare plant parts\u2014such as flowers, shoots, and buds\u2014that are typically not sold in markets due to their low commercial viability. These parts often have exceptional flavors and aromas, and for us as chefs, it is a true privilege and inspiration to incorporate them into our dishes. <\/p> <p style=\"text-align: left;\"> For us, our farm is more than just a source of ingredients\u2014it is a living connection to the local landscape, traditions, and culture. If the weather allows, we invite you to take a stroll through our farm and experience it for yourself. <\/p>\n<h2 style=\"text-align: left;\">Spring<\/h2> <p style=\"text-align: left;\">Artichoke, Fava bean, Tear pea, Romaine lettuce, Turnip, Spring onion, Cal\u00e7ots, Daikon pods, Fern, Garlic, Mitsuba, Seri, Watercress, Cherry, Japanese Charlotte, Parsley, Mizuna, Arugula, Chives, Spinach, Edible flowers, Mugwort <\/p>\n[gallery ids=\"4769,4771,4773,4775,4777,4779,4781\"]\n<h2 style=\"text-align: left;\">Summer<\/h2> <p style=\"text-align: left;\">Zucchini, Cucumber, Eggplant, Padr\u00f3n pepper, Strawberry, Guindilla, Piquillo pepper, Jalape\u00f1o, Gernika pepper, Tomato, Physalis, Pocha beans, Edamame, Peanut, Sweet corn, Melon, Nasturtium, Cilantro, Puntarella, Okra, Chives, Watercress, Basil, Shiso, Rhubarb, Garlic chives, Mizuna, Arugula, Endive, Buckwheat, Malabar spinach\n<\/p>\n[gallery ids=\"4786,4788,4790,4792,4794,4796,6060\"]\n<h2 style=\"text-align: left;\">Autumn<\/h2> <p style=\"text-align: left;\">Pumpkin, Winter melon, Turnip, Daikon, Carrot, Taro, Jerusalem artichoke, Pak Choi, Kale, Burdock, Chrysanthemum, Beetroot, Black soybean, Romaine lettuce, Mizuna, Arugula, Hazelnut, Walnut, Chestnut, Sesame, Parsley, Chives, Physalis, Choricero pepper, Sweet potato\n<\/p>\n[gallery ids=\"4798,4800,4802,4804,4806,6066\"]\n<h2 style=\"text-align: left;\">Winter<\/h2> <p style=\"text-align: left;\">Cardoon, Cabbage, Cauliflower, Napa cabbage, Broccoli, Romanesco, Kale, Swiss chard, Turnip, Daikon, Carrot, Sweet potato, Japanese chives, Leek, Shungiku, Burdock, Fennel, Spinach, Dioscorea, Celery, Romaine lettuce, Mizuna, Arugula, Treviso <\/p>\n[gallery ids=\"4807,4809,4811,4813,4815,4817\"]","_links":{"self":[{"href":"https:\/\/txispa.com\/en\/wp-json\/wp\/v2\/pages\/5952","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/txispa.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/txispa.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/txispa.com\/en\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/txispa.com\/en\/wp-json\/wp\/v2\/comments?post=5952"}],"version-history":[{"count":16,"href":"https:\/\/txispa.com\/en\/wp-json\/wp\/v2\/pages\/5952\/revisions"}],"predecessor-version":[{"id":6075,"href":"https:\/\/txispa.com\/en\/wp-json\/wp\/v2\/pages\/5952\/revisions\/6075"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/txispa.com\/en\/wp-json\/wp\/v2\/media\/4977"}],"wp:attachment":[{"href":"https:\/\/txispa.com\/en\/wp-json\/wp\/v2\/media?parent=5952"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}