Adopt 72m² of a salt pit from "Le Marais Saillant" in l’Epine (France) and receive your fleur de sel and large sea salt at home. Ronan will take care of your adoption and take its picture. You will also be able to download the adoption certificate, and if you wish, plan your visit to the farm. As the production coming from one salt pit is big, the adoption is shared among various people. If you wish to have a bigger share, you may adopt more than once. You do not enter into any long-term commitment: Although your adoption will be renewed automatically, you will always be informed in advance and may decide to cancel your adoption at any time as long as the preparation has not yet begun.
You adopt 72m² of a salt pit from our farm in l’Epine (France). The Saillant Marsh is a site where several salt marshes come together. The marsh that I reclaimed had been lying dormant underwater since 1960, waiting patiently for someone to come and wake it up. It was in October 2021 that I decided to reclaim this 20-pond marsh and bring it back to life. After such a long period underwater – about 60 years – the paths that marked out the original salt marsh had been erased by time. Luckily, some traces of them were still visible, allowing me to restore the original structure. It was at this point that the long and arduous work of reconstruction began. The marsh is irrigated by seawater via channels called "étiers". My farm is made up of three different parts. First of all, the channels feed into a large water reserve, filling it to a depth of about 50-60 cm of water with 35 g of salt per litre. This reserve then passes into a second body of water, called the "chauffe", to a depth of 15 cm. The third part of the operation is the marsh itself. Here, the water depth is further reduced to about 4 to 5 cm. There are several kinds of basins in the salt marsh. The "vives" are the first series of rectangular basins with maximum water circulation. A "taleu", a small, very narrow channel, follows on from these "vives" and is used solely to bring water to the "amétantes". These are the final basins before the ponds. Their function is the storage of sufficient water to operate the harvest pond that follows them. In my marsh, I have chosen to link one "amétante" basin with two ponds. The final stage is the salt ponds, which are rectangular and measure approximately 9.60 m by 7.50 m. They are called "œillets" (eyelets) because they are "managed" visually. They are made up of 4 paths and a round surface called a "table". These are the last basins in a salt marsh and the only ones in which our precious salt is produced. As an effect of the sun and wind, the water evaporates, increasing the concentration of salt. The aim is to achieve salt saturation in the water so that the salt content increases from 35 g of salt per litre of water to 300 g. Two different types of salt will then form in the ponds: the coarse sea salt at the bottom of the pond and the Fleur de sel on the surface of the water. Each salt pit produces an average of 350kg of fleur de sel and large sea salt per season. 175 CrowdFarmers will share the adoption, and each one will receive a box containing 2kg of fleur de sel and large sea salt.
Each season we will send you a box with: 1 x__ Fleur de Sel __(500g in a plastic bag) 1 x __Large Sea Salt__ (1kg in a plastic bag) 1 x __Large Provençal Sea Salt__ (500g in a plastic bag) __Fleur de sel__ is naturally fine and white. It crystallises on the surface of the water as an effect of the sun and wind. The sun heats the surface of the water while the wind cools it. A thin layer of Fleur de sel is then formed on the surface, similar to a thin layer of ice. It begins to form in the early part of the afternoon and the "fleur" is then "picked" at the end of the day using an instrument called a "lousse à fleur". Fleur de sel is a table salt and can be added to a dish after cooking, either directly on the plate or on all kinds of cold dishes and salads. __Coarse sea salt__ is formed on the bottom of the pond through crystallisation. Salt farmers "draw out the coarse salt" using a tool called an "ételle". This involves drawing the salt from the harvest basin onto the tables, forming small pyramids. This allows the salt to dry out. The next morning, it is moved by wheelbarrow to the "tesselier". This is the salt storage area located next to the marsh. Coarse sea salt is a cooking salt that can be added to your cooking water, salt crusts, casseroles, grills, marinades, etc. It comes in the form of a cluster of crystals that range from white to grey and form larger crystals. __Coarse Provençal salt__ is coarse salt that has been infused with savory, thyme, rosemary and oregano to add flavour to your cooking. It is used for seasoning boiled food as well as casseroles, fish, marinades and soups. I use this aromatic salt when cooking meat on the barbecue, for which it is excellent. It comes in the form of small, bright white crystals. I get my herbs from a wholesaler in Nantes and they are all organic. The salt is dried throughout the harvesting season and then packaged at the end. Salt is a natural preservative and, therefore, has no best-before date. However, it absorbs moisture so it is best kept in a dry place or in a well-sealed container (glass or terracotta pot). It is advisable not to use metal containers to avoid corrosion.
When will you receive it?
The harvest takes place during the summer months, between June and September, and you will receive your box in October.