Market gardeners Franche-Comté

Dominique Pascutto and Florian Da Ros opened their mushroom farm near Champagnole by reoccupying abandoned greenhouses. Supported by Copilote (a project support cooperative), they started their cultivation on organic straw seeded with mycelium. The 1,000^{m2 of} the site produce more than 50 kg per week of oyster mushrooms and shiitake mushrooms, a species with recognized virtues in terms of blood pressure and diabetes. They are sold at the estate or at regional markets. The offer has diversified with sales in bags, jars and velouté.

Since taking over the estate, Laura and Nicolas Mathon have been involved in organic conversion. Their 12 hectares are home to apples, pears, cherries and strawberries. Private pickers can choose from 23 varieties of apples, as well as cider juice and vinegar, jams and compotes. New services will be added in 2021 with a fresh fruit distributor and the purchase of a press. The latter will allow everyone to come and extract the juice from their fruit. 1,600 trees will also be added to the orchard by 2022 to expand the range of products on offer.

Marayat and Sylvie produce certified organic vegetables and plants on their farm in Port-sur-Saône. They sell directly at the farm and at the Thursday and Saturday markets in Vesoul. They also offer baskets, including between four and six vegetables, to be picked up on Tuesday or delivered (with a delivery point in Vesoul). Their vegetables come from ancient breeds in order to guarantee you the best taste! Ideal for all recipes from salad to soup or to revisit old recipes.

The Briançon-Hillairet couple cultivates vegetables and plants in the rue de la Cueille, you can't make this up. An open-air garden. She was a landscape gardener and he was in charge of the agro-environmental mission. They have been growing 50 vegetables and 10 aromatic plants at an altitude of 650 metres. Their passion also leads them to collect local varieties through woods and fields. Laurent has also set up a distillation workshop to obtain essential oils and floral waters. In this way, he extracts the quintessence of cornflower, Roman chamomile, mint and resinous plants.