onions PDO Roscoff and traditional shallots
Maison Quemener

onions PDO Roscoff and traditional shallots

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Adopt 2m² of an onion plot from "Maison Quemener" in Roscoff (Francia) and receive your onions PDO Roscoff and traditional shallots at home. Tiphaine 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. 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.

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¿Qué adoptas?

You adopt 2m² of an onion plot from our farm in Roscoff (Francia). In 2009, a special onion from our region, the __Roscoff onion__ (keravel variety) obtained the AOC (Appellation d’Origine Contrôlée). This is the variety of onion that we cultivate, and on top of the AOC, we also obtained the PDO in 2013, which is the equivalent certification but on a European level. You can recognise the onions thanks to it’s colour: it is the only pink onion, a different variety compared to the white, yellow and red. The onion is part of the Liliaceae family, and it is a biannual plant. This means that it takes two seasons (i.e. two years) to be able to produce seeds. In the first year, the seed germinates and the plant grows to produce a bulb (the one we consume). The following spring, the bulb will naturally begin to germinate. If we left it in the ground or replanted it in the spring, the bulb would resume its cycle. During the second season, the bulb begins to emit new leaves and a stem producing a ball of flowers which appears in summer. With the help of pollinating insects, the flowers are fertilised and seeds appear. There are two cultivation techniques. The first technique is to sow the seeds directly in the field. This operation takes place during March. The second technique consists of sowing the onion seeds in peat sods at the beginning of February, and then replanting them in the fields at the beginning of April, when the onions are already small plants. The second method means that the plants have a bit of a head start compared to the direct sowing technique. This makes it possible to spread the workload, but above all to spread the risks of increasingly powerful climatic events (drought, hail, etc.). The history of Roscoff's onion dates back to the 1650s. Brother Cyril, a Capuchin monk, returned from Portugal with a few onion seeds, which he sowed in the Capuchin Convent in Roscoff. This crop has adapted very well to the soil and climate of the region. It was in the early twentieth century that production was most significant with the Johnnies - maybe you have heard about Johnnies - men that were selling onions in Great Britain. There 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 PDO, the sales volume of Roscoff onions has increased in France and internationally. It also helps us to preserve this history. In addition to the onions you have adopted, you will also receive __shallots__. We are already in the process of converting our shallot production to be certified as organic, and we expect to be officially certified by 2024. We grow traditional shallots by applying the method inherited from our parents, who themselves inherited it from their parents, in fact my family has been doing so for dozens and dozens of years (we could even count in hundreds by now!). Traditional shallots are produced by vegetative propagation. We specifically save bulbs from one harvest to plant them for the next. This technique takes a lot of time and skill to select the best bulbs from a crop, then we plant and harvest them by hand. Traditional shallots should not be confused with seedling shallots! To see the difference between the two, you have to read the labels. The first being cultivated by selecting and planting bulbs by hand, the second is the result of several hybridizations carried out with the sole objective of reducing the production cost of the crop by making it possible to eliminate any manual labour by machines. We plant the shallot bulbs between January and March and harvest them in late June/early July. We wait until they have dried well to pick them. Then we store them in a ventilated place, away from humidity, and keep them for several months (practically until the next harvest!). Each plot produces an average of 5kg of onions PDO Roscoff and traditional shallots per season.

¿Qué recibes?

Each season we will send you a box with: __3kg of onions and 2kg of traditional shallots__ * Roscoff onions PDO: Externally, its tunic is copper pink and once cut, you can see the pink/purplish streaks; in terms of taste, it is a sweet onion; it is consumed raw as well as cooked, and it is very juicy (90% water) which makes it very digestible * Longor Shallots: Its taste is more delicate and less intense than that of an onion, and it is more easily used raw, for example in a vinaigrette * For the shallots: Farming in conversion to Organic Farming since 2021 * Shipped in a cardboard box without plastics * One kilo of oinions contains between 8 and 12 bulbs (the box contains between 40 and 36 bulbs depending on the size) * One kilo of shallots contains between 20 and 30 bulbs (the box contains between 40 and 36 bulbs depending on the size) * Our farm is not a screw factory: each onion is unique in appearance and size * Onions and shallots are easy to eat and store until spring (the following year); once received, they should be stored in a cool, dry and well-ventilated place; no moisture! This variety has a naturally long shelf life and they don't receive any germination treatment. Do not hesitate to place them in a bottle of vinegar (ideal to enjoy with oysters). Finally many different recipes are imaginable!

¿Cuándo lo recibes?

The harvest takes place in August, and the shipping in mid November. This gives us time to check the preservation and to select the best products.

¿Por qué adoptar?
Conoce quién, cómo y dónde se producen tus alimentos. Adquiere tus alimentos de forma consciente, directa y consecuente.
Comprar sin intermediarios permite al productor obtener mejores precios. Esto ayuda a generar mejores trabajos y condiciones sociales en entornos rurales.
Cuando adoptas algo permites al productor que se asegure la venta a un precio cerrado y producir bajo demanda. Así se consigue, además, evitar el desperdicio de comida que se cultiva sin que tenga venta.
Apoya a los productores que se esfuerzan por un embalaje y unas prácticas de cultivo que respetan el medio ambiente.
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