The saying that Valencia turns its back to the sea may be true, but it hasn't turned to the Huerta either. It is the largest irrigated and fertile plain in Europe near a city, and it gives us a pantry at our doorstep with high quality, fresh produce through the year. It is luxury that for those irrigated fields to be not only fertile, but wise, providing delicate and smooth fruit in the summer, so appropriate for light meals during the hot months. In winter, however, the vegetables have stronger flavours, suitable for stews and soups. The Huerta provides food for the fork in summer and the spoon in winter. February comes with wide range of related cabbages: red cabbage, cabbage (better raw than cooked), cauliflower and kale (an essential ingredient in stews from La Marina area). The Huerta also brings the best leaf vegetables of the year. The cold weather concentrates the flavour of the lettuce, spinach has a more intense green colour and the chard is firmer and richer. Above all, the artichoke is the greatest of winter gifts. Some sommeliers hate its metal and slight-bitter flavour makes it difficult to match with wine. Cooks love it because it naturally intensifies flavours, lending character and depth to stews. It is certain, though, that the best paella are eaten in winter, as  the artichokes and broad beans flavours are infinitely more intense that those of the garrofón (large white lima beans) and wide green beans.

(Photos: Dani Caparrós)

Recommended restaurants to eat vegetables

RINCÓN DEL FARO
Ctra Barcelona, 49 Puzol
Tel 961 420 120

KAILUZE
Gregorio Mayans, 5. Valencia
Tel 963 743 999

APERITIVO BAR
Ctra Rocafort, 4. Godella
Tel 963 642 659

PORTAL FOSC
Portal de Valencia, 22. Xátiva
Tel 962 288 237