The Jardin vivant association was created in the winter of 2009-2010. We cultivate without working the soil,”
explains Pascal Caillaud.
Every year an evening entitled From the garden to the table is organized by the association. This evening allows us to highlight vegetables that are sometimes forgotten and are easy to grow. This year, scorzonera was chosen.
The scorsonère is a cousin of the salsify. You will never find scorzonera sold as is: like salsify, it is found in cans and very often sold like salsify.
Scorzonera is a bi-annual plant that produces a fairly long root vegetable. It is a vegetable that is easier to grow than to harvest. It's difficult to get the whole vegetable without breaking it. We observe that where we have thinned the rows, the vegetables are larger.
During the culinary evening, two recipes based on scorzonera will be presented. The four usual chefs (Francis Verrier, Mickaël Richard, Fabien Chauveau and Thierry Poussier) will take turns offering a cooking demonstration in front of the public. This is an opportunity to present different vegetables to the public and thus other methods of cooking them.
Wednesday, November 13, at 8:30 p.m. in the multipurpose room. Free.
