The market, the ally of a more conscious Christmas

The market isn't just for buying; it's also for asking questions, comparing prices, and making decisions. At a time of year often marked by overindulgence, market vendors become key influencers for cooking with purpose, respecting tradition, and staying within budget without sacrificing quality.

One of the first signs of these festivities is the contents of the gift baskets. In the fruit and vegetable shops, the vegetables for escudella—leeks, celery, turnips, parsnips, carrots, and cabbage—have always been a staple. And indeed, the traditional escudella, stews, and roasts are once again taking center stage in kitchens. However, the change is most noticeable at the end of the meals.

Where nougat once reigned supreme, fruit has now gained prominence, explains Anna Mora (from the Germans Mora stall at the Mercat de la Llibertat). More and more families are choosing to serve it cut, peeled, and beautifully presented, for a light break before the sweeter desserts. "Before, people ate less fruit at Christmas, maybe a mandarin or some pineapple. Now they buy more, and when it's well presented, everyone enjoys it," she explains from her fruit stand, where orders for prepared trays increase every year. It's a simple gesture that combines health, aesthetics, and resourcefulness.

In this context, contradictions also emerge. While exotic fruits (out-of-season cherries or imported lychees) are increasingly consumed, some local products go unnoticed just when they are at their peak. This is the case with oranges. "Now is when they're at their best, but they're not used much," laments Anna. And that's despite their potential in the kitchen: "From roast chicken with orange to a simple dessert, like a sliced ​​orange with a light crème brûlée." Local, affordable, and seasonal products that are often overshadowed by more distant trends.

At the poultry stall, the debate shifts to the center of the table. Christmas is synonymous with large roasts, and here Eva Munllonch, from the Joan Isabel stall, champions free-range chicken as one of the smartest choices. Raised for a longer period and generously sized, "it's a product that might seem expensive at first glance, but it offers excellent value for money." "A 40 or 50 euro chicken is enough for eight people. If you divide it by the number of people, it works out very well," she explains. Furthermore, it's a well-raised chicken, with flavor and texture, allowing for simple cooking.

Although bonnet remains the star, more and more stallholders are recommending alternatives. The reason is clear: the price. "Bonnet is incredibly expensive. With chicken, you save five or six euros per kilo," explains Eva. Some are also opting for duck, guinea fowl, or capons. "Many people are tempted to try new things, but Christmas isn't the best time to do so if you have to cook for so many people."

And if we stop by the butcher shop, pork emerges as a discreet yet effective ally. Manoli Vargas, from Casa Maresme, explains that while not the star of Christmas, some cuts (like Iberian pork loin or Duroc pork) offer a festive, affordable, and versatile option. "Stuffed or in a casserole, they allow you to vary the menu without increasing the cost," and they fit perfectly with the logic of using up leftovers. From broth to meatballs, and from stewed meat to cannelloni, traditional cuisine continues to demonstrate that thinking of meals as a whole is the best way to avoid waste.

When shopping for the Christmas menu, another crucial factor is planning. Buying in advance allows you to adjust quantities, place orders, and avoid last-minute impulse purchases. And, above all, it opens the door to using up leftovers. A roast chicken can yield not only the main course for the 25th, but also empanadas, fillings, rice dishes, or impromptu meals in the following days.

All that knowledge isn't accidental. It's the result of years of experience and direct contact with the product and the land. "Here, we don't compete with supermarkets on opening hours, we compete on quality," Eva explains. The market offers knowledge, traceability, and trust. A space where consumers can understand what they're buying, where it comes from, and how to get the most out of it.

In an increasingly conscious Christmas, market stallholders are clear on one thing: you don't need to spend more to eat better. With seasonal, locally sourced, and carefully selected products, it's possible to cook traditional dishes, stay within your budget, and support a food system rooted in the local area.