Fruit and Vegetables – Harthouse

Come to see us and all our products in our retail store

Fruit

In our farm shop, priority is given to freshness and taste.
For this reason, the fruit is supplied regularly throughout the week, if necessary several times a day.
Various varieties of apples, pears, ….
It’s fresh, it’s local!

Rhubarb

Rhubarb is a low-calorie fruit (or vegetable).
Keep a light hand (sugar) when preparing it, to preserve its typical taste and benefits!
Rhubarb is one of the richest fruits in calcium.
Think of eating it as a dessert, in the form of compote or – more deliciously – a crumble, to benefit from all its nutritional advantages.
Direct from producer to consumer for maximum freshness.

Sweet potatoes

Local production available in autumn/winter.
This perennial plant can be several metres long. It has creeping stems and provides tubers with very thin skins, of more or less elongated appearance, with distinct colours depending on the variety.
Everything in sweet potatoes is edible, from leaves to tubers!
. Multiple nutritional values and an asset for health:
. Rich in fibre, vitamins A, B2, B5, B6, C, minerals: copper, manganese, potassium, magnesium and beta-carotene
. With a low glycemic index

Vegetables

The freshness of our vegetables is of paramount importance to our farm shop. The vegetables come from partner farms in the area.
We manage our stalls in an optimal way to guarantee maximum freshness of our products, our vegetables.
When it’s local, it’s fresh!

Squash, all the winter long until spring

Squash, it’s all winter until spring!
Pumpkin, butternut or doubeurre, pumpkin, spaghetti squash, Betty blue squash, butternut from Provence
Squash, the cucurbits, come in many forms, with different sizes, shapes and colours. Most varieties of squash, such as butternut or butter squash, offer sweet flavours and can be prepared as a starter, main course or even a dessert. Discover these extraordinarily shaped vegetables!
Squash is good for your health. Full of vitamins, fibre and other elements that are essential for the body. Eating squash is excellent for fighting diseases, staying fit and healthy.
To each his own taste, to each his own squash!

Raw vegetable salads

The raw salads are prepared according to the vegetables in season. The raw salads vary according to the vegetables available during the year and the seasons.

Red beets

The compound responsible for the red-violet colour of beetroot is betalain, a water-soluble pigment found in the tuberous part of beetroot. Beetroot has a lot of antioxidant, anti-inflammatory, anti-inflammatory and anti-inflammatory properties. Fat free, rich in vitamin B9, source of manganese and potassium. Excellent for your health!
Beetroot can be eaten raw or cooked. To each his own taste.
Sold raw by the piece but also cooked and vacuum-packed.
Produced on the farm.

Dandelion

Dandelion is a herbaceous perennial plant with broad leaves and thick stems that bear yellow, domed flowers. The dandelion is harvested from February to April, depending on the weather. Dandelion is eaten in salads (with bacon and farm eggs – a real treat!), in jam or in juice for its diuretic and depurative properties.
Local production available towards the end of February and the beginning of March over a period of about 2 months.