Perhaps you’ve been wondering where Susy, our Sammic Top Chef Scholar, ended up after her stint at Ezkurtxerri, the pork farmers. Well, she’s been working the fields above Getaria at Aroa, one of Basque Country’s most exquisite farms.
And the verdict? It’s pretty back-breaking, if beautiful work. Beautiful because the people at Aroa are devoted to producing the finest vegetables, herbs, and fruits. One of their legendary products are their guisantes de lágrima, or tear-shaped peas.
Absolutely beautiful both raw and cooked (as is much of Jaime Burgana’s produce), these peas are sold at premium prices (think 200-300 euros a kilogram). It’s all in the care, the cost of seeds, and the labor that goes into their collection.