Garden-to-Table
The taste of our vegetables carries the story of the soil, the sun, and the hands that cared for them.
At A Quinta garden is more than rows of vegetables; it’s where the work of our hands turns into meals that bring us together. We practice dry farming, which means the plants grow mostly with the water that nature gives them. We use a little irrigation at the very beginning of the cycle, and then again a few months after planting. In between, the garden rests in balance with the seasons, and the vegetables grow hardy, full of character, and bursting with flavor.
Over the years, we’ve explored many kinds of vegetables — some familiar, some new — and we’ve noticed how different they taste when grown this way. The flavors are richer, more alive, and often a little surprising, reminding us that real food carries the story of the soil it comes from.
As part of daily life here, you’re welcome to enjoy the garden’s harvest in different ways. Some like to pick up a box of fresh vegetables to cook in their own space, while others prefer to gather in the communal kitchen, chopping and stirring side by side, sharing stories as a meal comes together. However you take part, the garden has a way of bringing people together — from soil to table, from one pair of hands to another.
