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Of all the plants on the farm, none are seeded and harvested more often than the vast and colorful variety of microgreens, which are grown in a tempered-glass greenhouse to protect them from the intense Ibizan summer heat. “They're super energetic as far as their nutrients, because they're such babies… they’re so alive,“ says farmer Andy, who oversees the cultivation of around 10 different varieties of young vegetable greens, from a radish microgreen called Red Rambo to amaranth, beets, chard, spicy mustard greens and kale, all of which are rich in potassium, iron, zinc, magnesium, copper and antioxidant plant compounds.

The fresher-than-fresh microgreens are seeded twice a week and harvested daily. “It's years and years of practice, and you start to understand the certain depth that the seed needs,” says Andy. “Watering is so important in a greenhouse, because if you overwater, you create fungus and disease and you actually have a dying off of the seedlings. The turnaround for them is so quick that our kitchen has something beautiful and fresh and tasty to garnish the plates with every single day.”

Oscar de la Fuente, farmer

“It's my favorite, the greens. I love them,” says Oscar, who started working on the farm at La Granja in early 2020. He can often be heard in the early morning hours singing songs from his native Guadalajara as he waters the microgreens.

“I always sing around the farm, because this is the first time that I'm feeling like I have a purpose," said Oscar. "My soul, my body, everything. This is my home. Just before starting here, I was doing many kinds of work and I‘d say, ‘I can do this. I can do this.’ But right now I say, ‘I'm a farmer.’ Well, I'm not quite yet, but I'm getting there.”

Play sound Hear Oscar singing as he waters the greens.
"Watering is so important in a greenhouse, because if you overwater, you create fungus and disease and you actually have a dying off of the seedlings,” said Andy.
“I always sing around the farm, because this is the first time that I'm feeling like I have a purpose," said Oscar.
Leafy greens are one of the most widely consumed vegetables in the world, but their nutritional value has historically been underestimated.
Low in calories, fat and sodium, leafy greens are high in protein per calorie and rich in dietary fiber, vitamin C, pro-vitamin A carotenoids, folate, manganese and vitamin K.
Phylloquinone, the most common form of vitamin K, is directly involved in photosynthesis and is therefore plentiful in leafy greens. When consumed, it aids blood coagulation, bone strength and anaerobic respiration.
Studies have shown the bioactive compounds in greens to have anti-inflammatory, cholesterol-lowering, and anti-diabetic activities, though nutrient composition and bioactive compounds vary among types.
Because their nutrient content is concentrated, microgreens often contain higher vitamin, mineral and antioxidant levels than mature greens.
Almost straight from the earth, La Granja’s freshly picked microgreens are merely washed and served as is in the big salad of raw vegetables, seeds, flowers and legumes that starts every Farmer’s Table—La Granja’s seasonally fluctuating multicourse dinner served family-style at large communal tables.
“We put so much work into the growing and the seeding and the harvesting part of this beautiful garden, that we don't want to over-manipulate or overwork this product in the kitchen,” said chef Eduardo.
“It makes our life in the kitchen simple in a way,” Eduardo continued, “because everything that comes out from the garden, it's beautiful. It tastes like the sun shining every day.”


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  • Originated in south-central Mexico
  • May help to ward off cancer and inflammation and assist digestion and heart health
  • Harvested from late spring to early fall
  • 4-7 years seed to harvest


  • Originated in Mexico
  • May help promote weight loss and relieve pain
  • Grown in summer
  • 60-95 days seed to harvest


  • Originated in Persia
  • Improves health of eyes, skin, hair, growth, and immune system
  • Grown year round
  • 60-80 days seed to harvest
  • 04
  • 05
  • 06


  • Originated in southern Asia
  • Strengthens bones, reduces symptoms of anemia, improves cognition and cardiovascular health, protects the digestive system
  • Grown in summer
  • 100-150 days seed to harvest


  • A great source of beneficial plant compounds like antioxidants and polyphenols
  • Strengthens heart health, lowers risk for numerous chronic diseases
  • Grown year round
  • 2-3 weeks seed to harvest


  • Rich with unique antioxidants, organic compounds, essential oils, vitamins and phytosterols
  • Antiseptic and anti-inflammatory properties
  • Thought to strengthen immunity and reduce risk of various diseases
  • 07
  • 08
  • 09

Green Bean

  • Originated in Peru
  • Contains vitamins A, C, K, folic acid and fiber
  • Supports brain health, repairs cell damage and strengthens bones
  • Grown in summer
  • 50-55 days seed to harvest


  • Originated in the Mediterranean and Middle East
  • Antiseptic, anti-inflammatory, can help heal minor burns and insect bites
  • Grown in summer
  • 14-21 days from seed to harvest


  • Originated in the Americas
  • Improves eye health and reduces risk of cancer, anemia and heart disease
  • Grown late spring to early fall
  • 60-90 days seed to harvest
  • 10
  • 11
  • 12


  • Originated in the Americas
  • Contributes to skin and hair health, reduces the risk of cardiovascular disease and stroke
  • Grown in spring
  • 5 months to a year or more seed to harvest


  • Originated in the South American Andes
  • Improves heart and skin health, may prevent cancer and other diseases
  • Grown late spring to summer
  • 60-80 days or more seed to harvest


  • Originated in Africa
  • Improves heart and eye health, lowers inflammation, assists with digestion and hydration
  • Grown in summer
  • 80 days seed to harvest
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