Spanish Farm's Secret Garden Yields Rare Citrus Varieties Worth Millions
A trip to Spain's east coast turned into an eye-opening experience for chef Matthew Slotover when he stumbled upon "Garden of Eden" - an organic farm that boasts the world's largest private collection of citrus varieties, with over 500 types on display. What caught his attention was not just the diversity but also the innovative farming methods employed by the Todolí Citrus Foundation.
Located in Spain, which is currently the world's largest exporter of fresh citrus, this nonprofit venture has been cultivating a wide array of citrus fruits that are rarely found on menus, including kumquat, finger lime, sudachi and bergamot. What sets them apart is their commitment to natural farming practices that prioritize sustainability over commercial yield.
Slotover, who owns Toklas in London, recently visited the farm and was left awestruck by its sheer diversity of citrus varieties. "It's like a whole new world," he said. The farm's technical director, Óscar Olivares-Fuster, added that their approach to farming is vastly different from commercial farms nearby, which use artificial irrigation methods that are not only water-intensive but also detrimental to the environment.
The foundation's efforts have not gone unnoticed by chefs and foodies alike. Slotover has partnered with other chefs to source rare citrus varieties from the farm, which have become incredibly popular among customers. Finger limes, for instance, are a favorite ingredient on his menu, boasting a unique zesty flavor that is both sweet and sour.
The Todolí Citrus Foundation's collection of 500+ varieties holds significant genetic potential for citrus farming in light of climate change. Scientists believe that studying these rare varieties could hold the key to developing more resilient citrus crops that can thrive in colder climates.
Slotover believes that one such variety, the trifoliate orange, may offer a solution to this problem. Native to Asia, it's known for its sharp flavor and ability to shed leaves during winter, making it resistant to cold temperatures. Could scientists adapt this genetic trait from the trifoliate orange to other citrus varieties?
The farm also boasts 40 Japanese citrus varieties, including the Kiyomi tangor and Valentine pomelo. These fruits are gaining popularity among chefs due to their unique flavor profiles and textures.
As Slotover continues to source rare citrus varieties from the Todolí Citrus Foundation, he's not only bringing a new wave of flavors to his menu but also contributing to the fight against climate change through sustainable farming practices.
A trip to Spain's east coast turned into an eye-opening experience for chef Matthew Slotover when he stumbled upon "Garden of Eden" - an organic farm that boasts the world's largest private collection of citrus varieties, with over 500 types on display. What caught his attention was not just the diversity but also the innovative farming methods employed by the Todolí Citrus Foundation.
Located in Spain, which is currently the world's largest exporter of fresh citrus, this nonprofit venture has been cultivating a wide array of citrus fruits that are rarely found on menus, including kumquat, finger lime, sudachi and bergamot. What sets them apart is their commitment to natural farming practices that prioritize sustainability over commercial yield.
Slotover, who owns Toklas in London, recently visited the farm and was left awestruck by its sheer diversity of citrus varieties. "It's like a whole new world," he said. The farm's technical director, Óscar Olivares-Fuster, added that their approach to farming is vastly different from commercial farms nearby, which use artificial irrigation methods that are not only water-intensive but also detrimental to the environment.
The foundation's efforts have not gone unnoticed by chefs and foodies alike. Slotover has partnered with other chefs to source rare citrus varieties from the farm, which have become incredibly popular among customers. Finger limes, for instance, are a favorite ingredient on his menu, boasting a unique zesty flavor that is both sweet and sour.
The Todolí Citrus Foundation's collection of 500+ varieties holds significant genetic potential for citrus farming in light of climate change. Scientists believe that studying these rare varieties could hold the key to developing more resilient citrus crops that can thrive in colder climates.
Slotover believes that one such variety, the trifoliate orange, may offer a solution to this problem. Native to Asia, it's known for its sharp flavor and ability to shed leaves during winter, making it resistant to cold temperatures. Could scientists adapt this genetic trait from the trifoliate orange to other citrus varieties?
The farm also boasts 40 Japanese citrus varieties, including the Kiyomi tangor and Valentine pomelo. These fruits are gaining popularity among chefs due to their unique flavor profiles and textures.
As Slotover continues to source rare citrus varieties from the Todolí Citrus Foundation, he's not only bringing a new wave of flavors to his menu but also contributing to the fight against climate change through sustainable farming practices.
! I mean, can you imagine being able to try something like finger limes on your plate? Sounds pretty cool to me 
They're not just unique in taste but also help with climate change, which is a big deal. It's awesome that the farm is using natural farming methods and prioritizing sustainability over making lots of money 
. now they're worth millions because people actually care about sustainable farming practices 
. it's just crazy how science is looking into adapting those traits from plants that are native to asia to create more resilient citrus crops 
. anyway, i'm loving this idea of chefs working together to source these rare varieties and bring new flavors to the table 
"The earth has music for those who listen," - William Shakespeare 
I mean think about it, these farmers in Spain are literally listening to the earth and creating something amazing from it. It's like a whole new world of flavors! The fact that they're using natural farming practices is not only better for the environment but also gives them that unique flavor profile that chefs are going crazy for. I'm all for sustainability and supporting people who are doing things right 
, and now chefs can get their hands on them too. scientists should totes study those 40 japanese citrus varieties too, they sound fascinating 
and maybe we can learn a thing or two about making our citrus crops more resilient in light of climate change 
anyway, this farm is like the ultimate citrus utopia and we're all just living our best lives thanks to chef slotover 
. It's amazing what you can learn from old-school farmers like the ones at the Todolí Citrus Foundation 
Its awesome that chefs like Slotover are partnering with these farmers to bring unique flavors to menus. The genetic potential of these citrus varieties is huge, especially considering climate change. Maybe one day we'll see more farms adopting sustainable methods and reducing their environmental impact. 
- it highlights the fascinating story behind Spain's "Garden of Eden" farm! The fact that chef Matthew Slotover stumbled upon this hidden gem and fell in love with its diversity and innovative farming methods is truly remarkable. What I find particularly intriguing is the significance of studying these rare citrus varieties as a potential solution to developing more resilient crops in light of climate change 
. It's like, who knew that something as simple as a citrus fruit could hold the key to saving our planet? 
Moreover, it's amazing to see how chefs and foodies are driving interest in sustainable farming practices - it's all about finding that perfect balance between flavor and sustainability, don't you think? 
the farm has over 500 types of citrus fruits on display yet it still feels like theyre relying on tourists and celebrity chefs to promote their 'sustainable' methods 
has anyone else noticed how the article glosses over the fact that the foundation is a nonprofit venture? what exactly does it mean for them to be prioritizing sustainability over commercial yield? 
! These Spanish farmers are doing it right, you know? All that innovation and commitment to sustainability is giving me hope for the future 
It's like a whole new world as Matthew Slotover said, and I'm here for it! 
.
And what's with all the fuss over sustainability? Can't these farmers just get it together already? 
and I'm still thinking about it... I mean, can you imagine having 500+ types of citrus varieties in one place? Mind. Blown. The way they're doing this sustainable farming thing is so cool! It's like they're trying to make up for all the other commercial farms that are harming the environment