onions PDO Roscoff
Ferme de Kergus
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The project

Adopt {publicVariety} from "{farmName}" in {cityfarm} ({countryFarm}) and receive your harvest in the form of {production} at home. The Farmer {farmerName} will take care of your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.

The project

Adopt {publicVariety} from "{farmName}" in {cityfarm} ({countryFarm}) and receive your harvest in the form of {production} at home. The Farmer {farmerName} will take care of your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.

What do you adopt?
Adopt {publicVariety} (2m²) from our farm in {cityfarm} ({countryFarm}). Roscoff onions obtained the AOC (Appellation d’Origine Contrôlée) in 2009, already 11 years ago! In 2013, we obtained the PDO, which is its equivalent on the European level. You can recognize the onions thanks to the pink color of the outside of the onion and once cut you can see the pink stripes. It is the only pink onion, a different variety compared to the white, yellow and red. Its taste is mild and sweet. Roscoff onions are full of water, so we need to manage them very carefully during the harvest and conditioning. Another characteristic of the onions is their long preservation. The harvest comes in August and if they are stored in a fresh and ventilated place, you can keep them until April of the year after. Nearly 9 months of preservation, naturally without treatment. Besides, it is an onion with a history. Maybe you have heard about Johnnies; men that were selling onions in Great Britain. They were 1500 of them during the 2 world wars. In our family, our paternal great grandfather went to the Shetlands, and our grandfather and father to Carlisle (near to the Scottish border). Thanks to the POD, the sales volume of Roscoff onions has increased in France and internationally. It also helps us to preserve this history... Each {variety} of 100m² bears an average of {masterUnitsMax}kg per season.
What will you receive?
Each season we will send you a box with: __approximately 5 kilos of onions__ You can eat Roscoff onions raw or cooked, it is a product full of water, so you can digest it easily. The harvest takes place in August but you can keep them until April (the year after). This variety has naturally a long shelf life and they don't receive any germination treatment. Once you receive them, put them in a fresh, dry and ventilated place. No moisture! Once peeled, they can be consumed raw or cooked.
When will you receive it?
Please, check the deadline for participating in this project (deadline for adoption) below. As of this date the Farmer will start preparing the orders that are to be shipped. You may select the delivery date of your box as suggested by the Farmer at check-out.
Why should you adopt?
* Learn who produces your food, how and where. Receive your food in a conscious manner. * Buy directly from the farmer. Help to generate wealth and better jobs in the rural areas. * Plan ahead and enable the Farmer to produce on demand. This way we can avoid overproduction and fight food waste. * Reward Farmers who make an effort to use environmentally-friendly packaging and cultivation techniques.
How does it work?
Meet the Farmers
Adopt and plan your harvest
Let the Farmer and nature work
Receive your harvest at home
Tiphaine Quemener
I am Tiphaine Quemener and I am (among other things) a Roscoff onion farmer in Roscoff. First, I was working in marketing in Paris and Nantes. In 2016, I started working at the farm combining both jobs. In 2018, I decided to change my plan and to work full time in the family business. I wanted to have a job that has meaning for me, and what is more meaningful than feeding people? Today, we are working directly with our clients, professionals and individuals. We work manually as much as possible, from sowing to harvesting, to packaging. It requires a lot of time! We wanted to integrate CrowdFarming to make Roscoff onions known to the world!
Tiphaine Quemener

"Today, CrowdFarming will help us make that beautiful product known to more people, in a more joyful and personal atmosphere! We are passionate about making you discover this product and its history. It is all our life and the lives of our family since 6 generations."

Ferme de Kergus
Ferme de Kergus
As far as we remember, our family always worked as farmers and produced onions in Roscoff. Roscoff is a small city in Brittany in front of Plymouth, and thanks to the humidity and a clement climate it is an ideal zone to grow vegetables. The vegetable that we are really proud of is onion: a mild and fruity onion that pleases every foodie. In 2009, Roscoff onions received the AOC (Appellation d’Origine Contrôlée), guaranteeing quality and authenticity for consumers and offering protection against fraud and counterfeits. Then in 2013, We obtained the PDO, its European equivalent. My brother and I grew up in Roscoff, spending the holidays helping our parents on the farm, especially for the onion harvest. At the end of August, we were following our father for the most important moment of the year: the harvest. Some of us filled buckets with onions and others emptied them in big wooden crates in which the onions were to spent the winter nice and dry! After our studies and our past experience in companies, we decided to follow the history and to come back to the farm, growing onions. We had the chance to follow the steps of our father, the leading figure of the farm and at the heart of this story. We try to grow the onions as environmentally friendly as possible, reducing the use of pesticides and using our hands to get rid of the weeds. We don’t need irrigation because in Brittany the rain is frequent. In 2018, my brother and I fully overtook the farm (but still with our father’s support) and we invested in machinery to help us in the daily tasks. We are 3 people working on the farm. Since this date, we also started making caramelized onions. Another step! We try to work as manually as possible. This way, all the onions that you will receive will have been checked one by one and put in the box by a person, not a machine! All the onion parts that we don’t use (skin / roots) have a second life and are used as compost. Our dream? Give fame to Roscoff onions and make them necessary for all your dishes.
Technical information
Address
Ferme de Kergus, Roscoff, FR
Location