Bio des Coteaux

Recommended by “Tables et Auberges de France” http://www.tables-auberges.com/producteurs-locaux/epicerie-fine/ Recommended by “Trésors des terroirs du Tarn-et-Garonne” The Book and the Practical Guide to good addresses favorite places of choice by Philippe Ploquin and Françoise Peuriot Based in Durfort-Lacapelette in the hills of Quercy, I have been growing fruit, vegetables, flowers and(…)

Recommended by “Tables et Auberges de France” http://www.tables-auberges.com/producteurs-locaux/epicerie-fine/ Recommended by “Trésors des terroirs du Tarn-et-Garonne” The Book and the Practical Guide to good addresses favorite places of choice by Philippe Ploquin and Françoise Peuriot Based in Durfort-Lacapelette in the hills of Quercy, I have been growing fruit, vegetables, flowers and aromatic plants in organic farming since 1994. Woods and meadows, hedges, thickets, offer a rich and varied fauna and flora. This relief of hills, the small valley lands, the exhibition, also favor this diversity, both for crops and for wild picking. We find there fruit: cherries, plums, peaches, apricots, figs, apples, pears, nashis, vines, blackcurrants, raspberries, currants… vegetables: tomatoes, eggplant, peppers, zucchini, squash, melons, garlic, onion, shallots … flowers and aromatic plants:thyme, savory, hyssop, lavender, rosemary, lemon balm, rose, verbena, sage, basil, tarragon, mint… and wild picking of acacia, oregano, elderberry … … Which I transform part of the harvest in a range of preserves: jams, jellies, chutneys, coulis, syrups, soups, purees and juices. The transformation workshop It is installed on the farm, guaranteeing the freshness and quality of the raw materials harvested and picked which are immediately processed. Plants and flowers are also used fresh. In cooking, I always favor quick cooking to preserve flavors, colors and textures. The fruits, picked when ripe, allow a reduced intake of cane sugar. An assortment of old varieties of vegetables makes it possible to obtain more tasty products. The jams and syrups are cooked by hand in the traditional copper cauldron, in small quantities. I made the choice to direct the marketing of my productions as locally as possible, by investing in places and alternatives that favor short circuits, guaranteeing a healthy relationship with consumers.