Context of the discovery: internship during my organic farming certification
Organic vegetable farming with short circuit sale on the farm 2-3 days per week. Farm market open all year long thanks to winter vegetable production and longer growing seasons with green houses (3200m2). Deliveries also organised to specialised organic food shops and at restaurants.
A large range of various vegetables and edible flowers cultivated on 1,5ha+ with a preference for the heirloom varieties when it is not too costly in terms of yield.