Seasonal vegetables

It is difficult to reconnect with the seasons, for a long time we used to eat all the vegetables all year round. So when you must choose a vegetable of the season on the spread of the merchant, it is not on. The technique has greatly contributed to the erasure of our benchmarks. Everyone knows the glasshouse and no maraicher could not pass. With these shelters translucent, it is possible to earn a few weeks on field crops. This is a simple and environmentally friendly. Only producers go far beyond, and now greenhouses are heated and lighted. We finally overcome the constraints of climate. Going through the stress and postage we ground too. This method of culture for the majority of our tomatoes. No wonder it is the taste of floats with roots immersed in a chemical solution. To give the season a product I would say it depends on: - The location. - Techniques used. - The beliefs of the producer. I suggest you rather choose your own season of your products. This is why we must answer a few simple questions. - Where do you want your vegetables come from - Do you think we spend on oil for heating and lighting greenhouses? - Accept that your vegetables grow above ground? After answering these questions it only remains to find a producer, to be near you, because like me you probably want the vegetables are grown nearby. To find the right producer, one must ask if he is the producer of all the vegetables it offers on its spread. It is not always the case. And ask him if he agrees to open the doors of its operations. A farmer proud of his work will be delighted to welcome you. By cultivating our garden square, we have the opportunity to reconnect with the seasons.