THE EMPORDÀ VEGETABLE GARDEN
During 2002, the chefs belonging to the collective and a small group of vegetable gardeners in the Baix Empordà region worked together to recover traditional vegetable products as top-quality ingredients in the Empordà cuisine.
A certain type of escarole and kidney bean as well as black turnips were the winter products and in the summer, pear tomatoes, green courgettes, Girona chilli peppers and a special variety of aubergine.
The restaurants designed all kinds of dishes using these products in keeping with the season: escarole with goat’s cheese, duck ham and pine nut vinaigrette; boiled sausage with kidney beans; duck with langoustine and black turnips from the Empordà; and others.
The campaign counted on the support of the Catalan Ministry of Agriculture.