The peak season for artichokes lasts several months : from May to November.




The artichoke is a domesticated thistle ... Have you seen it blooming ? The flower looks like the thistle’s one and it smells so good…

The reproduction of the artichoke is often done thanks to a rejection from an other artichoke that grows beside and must be replanted. The plant is almost a bush, which can reach 2 meters high and provides several artichokes (big ones) for 2 or 3 years.
.
Its name comes from the Italian language which took it from Arabic. Originally, the plant is Mediterranean. Already known in Italy during the 9th century, the marriage of the French King Henry II with the Italian Catherine de Medici (1533) who loved it made him popular in France.

Even if it is a Mediterranean plant, it grows well in Brittany- the culture began early 19th century-, specially on the North coast, where the climate is quite mild. The famous golden belt around Roscoff is the coast for early vegetables and 75% of the artichokes produced in France come from the area.



In France the favorite one is the camus de Bretagne,the largest species (2 to 3 kg per head), the one eaten peeled. The southern one is much smaller and often eaten like in Spain or Italy, in oil.

Read it in French : Artichaut de Bretagne

Have you heard about the Copenhagen Summit... Of course... States and men have to act together to change the habbits we have for years...

One step can be simple : eat the right vegetable or fruit at the right time...
But as most of us don’t grow anymore vegies, we have forgotten when it is the right season to eat that kind of vegetables or this type of fruits…
And it is not just politically correct, it is also healthy (fresh vitamins) and wise (less expensive if you buy them when they're naturally mature.... cheaper...) to eat well and good (better taste)...
To help you through and to discover some of our regional products, I have done this calendar for the autumn production… October, November and December...

Some veggies can be kept through the year, if well preserved : beets, carrots, celery, potatoes and onions...
We often forget that exotic fruits are also related to the seasons.
Autumn is also the season to collect and enjoy fresh nuts (chestnuts,wallnuts...).

Enjoy the recipes and the local production clicking on links.



Vegetables
Artichokes, Beans, Beets, Horseradish, Broccoli, Brussels sprouts, Cabbage, Carrots, Cauliflowers, Celery, Chicory, Cucumbers, Fennel, Leeks, Onions, Potatoes, Radish, Romanesco cauliflower, Roquette Salad, Spinach, , Turnips, Zucchini

Fruits
Apples, Dates, Figs, Grapes, Lemons, Oranges, Pears, Persimmons, Quinces
Almonds, Chestnuts, Hazelnuts, Walnuts
Exotics Pineapples

NOVEMBER

Vegetables
Beets, Broccoli, Carrots, Cabbage, Celery, Chicory, Fennel, Jerusalem artichokes, Leeks, Lentils, Onions, Potatoes, Pumpkins, Salad, Salsify, Spinach, Turnips Fruits
Apples, Grapes, Kiwis, Mandarins, Oranges, Pears
Chestnuts, Dates, Walnuts



Vegetables
Avocados, Beets, Horseradishes, Broccoli, Brussels sprouts, Cabbage, Carrots, Cauliflower, Celeriac, Leeks, Onions, Potatoes, Pumpkins, Salsify, Turnips

Fruits
Apples, Clementines, Mandarins, Oranges, Pears
Almonds, Dates, Hazelnuts, Walnuts
Exotics Bananas, Guavas, Lychees, Mangoes, Pineapples

Read it in French : Calendrier des fruits et légumes à consommer en saison d'automne

It's summer ... the best season to enjoy veggies and fruits ... because they're plenty...because the fruits are sweet and juicy... And because you can prepare nice cold salad with so many different kinds of products.... because it's the best diet... to loose weight (Vegetables and fruits are low in calories) or to feel fit and healthy... Natural vitamins for a beautiful complexion and a nice skin. The best time to eat fresh food.

You can still eat Beets, Carrots, Celery, Potatoes and Onions as they can be preserved all year long but try to enjoy some other ones...
As the weather is nice and warm, enjoy eating cold... outside...

You can also enjoy collecting what you would like to eat by going to farms where you can pick what you want to eat and savour... In Brittany, it's possible, in many places...

You can also when walking around, collect blackberries, sloes and other nuts and chestnuts ....

Remember that exotic fruits do not grow all year long....

Here is your monthly calendar... July, August and September. For free and full of nice local recipes...

Blue links are connected to vegetables and fruits produced in the region... and the culinary specialties...

Vegetables

Asparagus, Artichokes, Batavia, Broccoli, Corn, Cucumbers, Eggplant, Fennel, Garlic, Green beans, Lettuce, Peas, Peppers, Radishes, Rockets, Salad, Spinach, Tomatoes, Zucchini

Fruits

Apricots, Blackberries, Blueberries, Cherries, Currants, Melons, Nectarines, Peaches, Plums, Raspberries, Rhubarb, Strawberries
Exotics Bananas

Vegetables

Artichokes, Broccoli, Corn, Cucumber, Eggplant, Fennel, Green beans, Lettuce, Peas, Peppers, Rockets, Squash, Spinach, Tomatoes, Turnips, Zucchini

Fruits

Apricot, Blackberries, Blueberries, Currant, Gooseberries, Grapes, Figs, Melons, Mirabelle, Nectarines, Peaches, Pears, Plums, Raspberries, Strawberries, Sloes

Vegetables

Artichokes, Cabbage, Corn, Cucumbers, Eggplant, Fennel, Green beans, Lettuce, Mushrooms, Peppers, Pumpkins, Spinach, Radish, Salads, Tomatoes, Truffles, Zucchini

Fruits

Apples, Blackberries, Blueberries, Currants, Figs, Grapes, Melons, Mirabelle, Nectarines, Peaches, Pears, Plums, Quinces, Raspberries, Sloes, Strawberries
Chestnuts, Hazelnuts, Walnuts
Exotics Bananas, Pineapples

Spring time... Nature is waking up.... And you too.
There are so many reasons to enjoy fruits and vegetables in spring...Good vitamins and diversity of taste are back... Nicer and longer days too. Prepare your skin (fresh veggies and fruits are the best diet to have a wonderful complexion) and your body for the sunny days... and loose quietly the overweight of the wintertime.

Spring is the best excuse to go back to a nice healthy diet to be fit and nice looking for the -soon- sunny beaches... Cold is gone and it is easier to eat light....

Specially because the spring vegetables and fruits mature without being helped and that's much better for our palates, our health, our body and our wallet ...

The common Beets, Carrots, Celery, Potatoes and Onions are still around as they are the basis, edible during the whole months of the year...

We do often forget that green salads are also related to the seasons ... The lettuce starts to appear on the shelves in April ... while the winter salad (chicory for example) disappears ...

Remember that exotic fruits don't grow all year long...

The links refer to vegetables and fruits produced in Britain or to recipes ...

APRIL

Vegetables

Asparagus, Avocados, Beets, Cabbage, Carrots, Chards, Celery, Cucumber, Garlic, Green beans, Lettuce, Onions, Peas, Potatoes, Radishes, Rockets, Sorrel , Spinach, Turnips

Fruits

Kiwi, Lemons, Oranges, Rhubarb

Exotics Bananas, Pineapples

MAY

Vegetables

Asparagus, Avocados, Beets, Carrots, Celery, Cabbage, Cucumber, Eggplant, Green beans, Lettuce, Leeks, Onions, Peas, Potatoes, Radish, Spinach, Sorrels,Turnips, Watercress

Fruits

Apricots, Cherries, Currants, Kiwis, Lemon, Raspberries, Rhubarb, Strawberries

Exotics Bananas, Passion fruit, Pineapples

JUNE

Vegetables

Artichokes, Asparagus, Beets, Cabbage, Carrots, Celery, Chanterelle mushrooms, Cucumber, Eggplants, Fennel, Green beans, Leeks, Lettuce, Onions, Peas, Potatoes, Peppers, Radishes, Salads, Spinach, Tomatoes, Turnips, Zucchini

Fruits

Apricots, Currants, Cherries, Kiwi, Melons, Nectarines, Peaches, Strawberries, Raspberries
Exotics Bananas, Mangoes, Papayas

Well, this is easy when you have a life in harmony with nature, time, goodwill and principles .... Otherwise, you can also go on a healthy diet of vegetables and fruits, using canned ... or frozen products. Canned vegetables are full of vitamins and frozen fruits too as they are freshly collected and preserved in the same day.

Read this article in French : calendrier de printemps des fruits et légumes de saison

You love questions! With no easy answers… And you’ve been to Roscoff ? Do you know why there is an expressway that runs from Roscoff, a small village of a bit more than 3000 habitants to Morlaix?

1 – This highway has been constructed because ferrys to England or Ireland leave from Roscoff ?
2 - Or because Johnny Halliday the famous French singer is behind the Anglo-French friendship!
3 - Or is it due to a love story between a Queen of Scotland and a French king?
4 - Or rather a history of shipowners, privateers and pirates!

1 – This highway has been constructed because ferrys to England or Ireland leave from Roscoff ?

If you are regular customer of the ferry, you have already taken the fast lane along the Bay of Morlaix. Ok, Roscoff is the port to Plymouth and Cork. But is it the only reason why there is this highway ? Why Roscoff rather than another port on the coast of Brittany?



… Well for economic reasons ... due to climatic reasons ... : The whole area around Roscoff has two major advantages: - A very regular climate with a low difference between the highest temperatures and the lowest due to the Gulf Stream (warm water current that goes in front of Roscoff).
- And a really good land for agriculture.
Yes, and then ... it creates unique conditions for an exceptional agriculture.

We harvest almost uninterrupted even in winter ... Agricultural products are shipped from Roscoff to Paris, Brest, in the ports of Holland and England, and particularly on the English coast of Cornwal l: in 187,5 7 803 055 tons of potatoes were sent, 2 million kg of artichokes ... the pier of the port is full of carts that provide vegetables for vessels. (Joanne Guide 1884)

It is not surprising that this stretch of coastline is known as the Golden Belt (ceinture dorée). Vegetables grow quicker than the rest of the Bay (3 weeks in advance) and the mildness of the weather allows a rapid succession of crops.More than 70% of French couliflower and artichokes are produced here.

If you take a walk on the coastal paths, you will see the agricultural wealth. Every parcel is cultivated.

And this production has to be sold. As the old port is depending on tides that empties it and impede commercial traffic, Roscoff had to find another way to sell its vegies.

The city needed a deep water port and the energy of a man, Alexis Gourvennec who, thanks to the capital of local farmers (and the help of the State that wanted to help economically this part of Brittany), created a ferry line to England to sell vegetables (1972). And then to develop tourism.... This is how the Brittany Ferries began cross-links.



2 - Or because Johnny Halliday the famous French singer is behind the Anglo-French friendship!

This connection with England is not new, and is not due to the fame of Johnny, the singer.
It is much more trivial…

Roscoff onions had already created the path. Yes, in 1828, one of the first Johnnie exported onions to England. They were called Johnnies because at the time they took with them their young children. And everybody knows (specially the British !!!) that all the Bretons sons then were called Yann (Jean in French).You nicknamed the youngs Johnnie…

Those Johnnies and fathers used to leave mid July, for 5 to 9 months with their bicycles covered of onions and were selling them across the sea. More than 1200 Johnnies made the crossing before the 2nd World War.
This breed of onion has been brought from Portugal by a monk (mid XVIth century) and was gradually introduced in the region. Indeed, it was a good product for the sailors fighting against scurvy (a disease caused by a lack of vitamins). Easy to preserve, the onion was useful for vessels, it could be taken on board and kept delaying the effects of the disease on the crews. Trade stopped after the war. A small museum in Roscoff commemorates this episode.

3 - Or is it due to a love story between a Queen of Scotland and a French king?

The connections with England existed long before this onion story ... Mary Stuart, Queen of Scotland ... You know her… The legend said she resided here.
The future wife of François II landed at Roscoff in 1548 to join the Court of France, where she had to continue her education before marrying the king 10 years later.

But it is a legend, because the houses where she lived did not exist at the time! The chapel of Saint Ninien or rather what remains of it




(close to the watchtower, a remnant of the old city walls) commemorates the Scottish episode.

4 – Or is it rather due to an history of shipowners, privateers and pirates!




The relations with the British have not always been as peaceful as they are today. In the Middle Ages and beyond, Roscoff was repeatedly attacked and destroyed by the English troops. The honor of both side is safe because the reverse is also true.

It is a hole for buccaneers and an old nest for privateers, the Breton poet Tristan Corbière described it in the 19th century.
It is also a port that trade with Flanders, Spain or Portugal (linen, cloth, salt ...). During the French Revolution period it became a place for smuggling brandy, tea and gin with English ... The Wines and Beers are the worthy successors of that time!

This wealth is still encarved in the walls of the houses : sculptures still decorate the granite.



Read it in French : Roscoff : porte vers l'Angleterre et l'Irlande

Christmas in France is like a gastronomy fair. During a week or so, you’re eating from one place to another. And everyone is trying to do his best. The most typical is turkey with chestnuts and as a dessert we call it la buche (it is an icecream looking like a log)... May be you’re doing the same across the Channel…
Anyway, for some years, another poultry is savoured during those times of plenty : the capon. And when you know that France is the first producer of poultry in Europe and that Brittany produces 40% of the French production... Here I am !!! In Janzé, a small town 20 km south from Rennes where the production of the poultry (poulet de janzé) is famous for his quality ...



What is a capon ?
It is a chicken that eats corn (75%) and enjoys walking on 2 square meters land.
Its also a cock



whose reproductive organs and comb have been removed when it was 6 weeks old. It grows outside



for 6 months (3 months only for the chicken) and spends the last 3 weeks of his life locked eating unskimmed milk. When it is ready to be eaten, it weights 4 to 4,5 kgs (2 kg for an adult chicken).

A traditional caponization ?
Roman learned caponization from other countries and used it in Rom to stop the cockcrow. In Brittany, capons were breeded during the XIXth century but it stopped at the beginning of the XXth century because of the high mortality rate of the castrated cocks. The production began again in 1988.
The raising of capons begin in July to be ready for Christmas time. The castration is a delicate operation and does not always succeed. If the capon begins to crow, forget the unskimmed milk... Because of castration, the cock doesn’t have male hormones and and its metabolism changes. Its flesh is tender.



The poulet de Janzé is a grouping of breeders from the region of Janzé. They breed a high quality poultry (Label Rouge). It follows several standards of quality : they have to eat 75% of corn, they have to be raised outside, they have to live x days and have to be killed in good conditions (no stress !!!)…

If you want to go to the capron fair



– the fair exists since 2002- it always takes place in Janzé, the week end before Chrismas. You have a market of several poultry and you can meet chefs that are giving their recipes…

Caprons are sold from the 15th of December to the 15th of January…

Cock-a-doodle-do

Read it in French : le chapon de Janzé à la foire du dernier week end avant Noel : entre terroir et tradition

Even if China and India share 70% of the world production, three-quarters of the French production of cauliflower are grown in the North West of France, on the breton coast ... If you arrive with the ferry at Roscoff, you'll see fields of cauliflowers everywhere... Prince de Bretagne the main supplier of vegetables of the region...



Cauliflower belongs to the very, very, large cabbage family ... that have so many different colors, shapes and even sizes. Cabbage season never stops... all year long...

Origins
Asia Minor. Cabbage is a very old food already eaten by prehistoric people ... Cauliflower disappears however in Europe after the Roman time and reappeared in Italy in the late Middle Ages. In France, it is cultivated again in the 17th C. In England, a bit earlier...

Vitamins and co
This vegetable plant has many advantages: rich in vitamin C (good for healthy bones, cartilage, teeth and gums ... It also protects against infections, promotes the absorption of iron content in plants and accelerates healing. ) It was good for sailors wishing to fight against scurvy (No fresh food on boats for days...a lack of vitamin C makes you loose your teeth!).
Studies say that cauliflower is also appreciated against cancers (lung, ovary and kidney). And good for pregnant women (contents folate (vitamin B9 used for the growth and development of the fetus ...).
It is a low calorie vegetable (high content of water: 20 calories per 100 grams).

Culture and Consumption
It is an annual plant. Thanks to the mild climate of the region of Roscoff, we can eat them September to January.

How to choose a cauliflower
A fresh one will have still green water-soaked leaves and a white heart...
But ... very often, unfortunatly, the cauliflower arriving in our plates has done a long journey before ending in a saucepan of boiling water... Leaves are all dried, the white is often spotted (these are signs of decay).
However ... It is a very good food that I recommend as a dipping appetizer

Italian raw cauliflower recipe in spicy sauce

Ingredients
a cauliflower 800 g
Chopped parsley
Anchovies thinly cut
Juice of half a lemon
100g butter
Salt

For this recipe, the ideal is to have a cauliflower extremely fresh, white, with no trace of passing time ...
Remove leaves, divide the clumps of cabbage and soak in salted water.
In a saucepan, melt butter, add anchovies that you've previously cut into thin slices and parsley. After a few minutes, remove from heat.
Drain the cauliflower florets and arrange in a dish, pour sauce and lemon juice.
Serve as appetizer ...

Read this article in French : Le chou-fleur de Bretagne

The area around Guérande (gwen = white in Breton and rann = countries) has been known since the dawn of time, for the salt activity. For centuries even milleniums, salt has been THE mean of food preservation.

- Since when?
- Where?
- How does it work?
- Natural Process?
- Why do we see colourful marshes?
- Harvesting
- Fleur de sel and cooking salt
- Visit the saltmarshes

Since when?
Long before the construction of those salt marshes, we go back to the Iron Age..., another technique was used for the production of sea salt…
Sand or clay salt was collected during the summer and « washed » to extract a highly concentrated brine. It was then poured into pots and heated in clay oven until crystallization of salt. This technique was widespread throughout the Armorican coast, it even led to a deforestation.

The current saltmarshes began before the 9th century and lasted for several centuries. Around the year 1500, the marshes reached 80% of the current surface. The latest were built around 1800. In the middle of 19th century, a gradual decline started for different reasons : competition from the salt mine, lower consumption of salt as a product of conservation and improvement of transport by land.
The salt of Guérande used to be trade throughout Brittany, tax free until Napoleon. The Emperor decided to tax it and it was the beginning of the decline of salt activity. And the last attack came with the refrigerator in the 70’s.

But never say never… as we say in French. The amateurs of Guérande little by little, with energy and enthusiasm will help the activity to recover. They created a training course and a cooperative to promote quality with a label (the french Label rouge). Today around 250 workers live on the salt marshes.

Where ?
Until recently, the whole region was a large salt marsh. But the coastal villages Le Pouliguen and La Baule soon preferred buildings and tourism as the salt activity. There are still 2,000 hectares for the production.

How it works?
The principle is simple. Channels that feeds the water reservoirs with sea water using the tides. Salty water will evaporate in different dams till there are only a few centimeters of seawater left. That is the last step, where the salt crystallizes and produces the fleur de sel and coarse salt.



Natural process?
Yes, sea, sun and wind !!! And the know-how of the workers.
It is a 100% natural product from a listed site! explains Ronan Loison, director of Terre de Sel. Unlike refined salts, the one from Guérande undergoes no washing, no chemical treatment or additives. After harvest, it is just sifted, milled and packaged.

Why do we see colourful marshes?
Red micro-organisms and algae live in seawater.



Harvesting?
The harvest (12,000 tons of salt per year) takes place from June to September. Here are salt granaries from yesterday



and today ...



The rest of the time, you must maintain the marshes.

Fleur de sel and cooking salt
The cooking salt is most of the harvest. If it is gray, it still contains a hint of earthy substance. The best for chefs is the flower of salt.. These few kilo are harvested and collected separately. For 12,000 kg of gray salt, you’ll get 80 kg of fleur de sel!

Visit the salt marshes?
First of all because it is an exceptional heritage (listed since 1996). Then because it is beautiful, yes it is ! Also because you’ll discover nice animals and flora. And finally, to understand better how salt is produced.

In the village of Saillé, former village of salt, the maison des paludiers is a museum. There is also one at Batz sur Mer. At Guérande Terre de Sel, the cooperative, offers guided tours of the marsh. And in La Turballe visits are made in carriage. (00 33 //(0)6.26.45.25.58 )



Read it in French : Les marais salants (salines) de Guérande

Or everything you always wanted to know about the wind turbines .

What is a wind turbine?

It was once the wind god Aeolus, who wanted ... No, stop. Wind turbines are the new generation of the old windmills, used to grind grains or to produce oil. Or to extract water, for irrigation. Our modern mills do something different more virtual, they generate electricity.

Who invented them and why?

It is a Dane (end XIX th) who created the ancestor of the wind turbine.
And it was almost forgotten for about a century. Until, until the energy crises : oil in the 70s and now the desire to diversify energy supplies, the fight against climate change and greenhouse gases…
Nowadays the first countries that are using this energy are Germany (22000 MW), Spain, United States and India (6000 MW).

What about France?

France has a very good potential (the second in Europe), and they plan to install 17000 MW of windpower for 2015. The actual capacity is only 2500MW…
The governement insists on saying that France needs to develop the renewable energy sector to reach 20 % of final energy consumption in 2020.

And in Brittany?

The electric production covers only 5% of its needs. The Rance dam is the main producer thanks to tides. The tidal barrage produces the equivalent of one year's consumption of a city like Rennes (around 300 000 inhabitants).
Brittany could be an ideal place for horizontal-axis wind turbines (HAWT) ... it is quite difficult to find places where you don’t have any house at a sufficient perimeter (300 feet minimum).

Why is it so high a HAWT (horizontal-axis wind turbines)?

Because there is more wind up. The blades can be 15 meters long and the tower up to 100 meters.

Can it be installed anywhere?

There are plenty of conditions necessary to install a wind turbine :
a stable ground, a close electricity network (costs of connection to the main electricity network can be too expensive), a location with frequent and regular winds that blows in the same direction (the material does not like changes, nor winds too strong). In France, it can’t be located on a protected area or if homes are too close.
The site has to be accessible : it is not easy to transport the future wind turbines (which can reach 100 meters) and to install the blades or the tower (up to 100 meters) with no crane. !!!

And power ?

There are 4 types of turbines :
The big ones with a power of 350 KW, the middle one (between 36 to 350 KH).
The other two are for individuals, farms or businesses. the small wind turbine has a power ranging from 1 kW to 36 kW and the very small (1 kW) is used on recreational boats.
An example of consumption: a 100-watt bulb burning for 1 hour a day will consume in a year 36 kWh.

For maintenance ?

In new generations of wind turbines, there are elevators ... but when it does not work, it’s better not to forget the tools down, on the ground !

Against ? Why ?

Plenty of reasons:
The irregularity of the wind energy: it is not very reliable. Wind mills can only be associated with other energy supplies ...

Its storage : what happens when too much energy is produced ... We still don’t know how to store its overproduction.

Waves ... can affect TV reception.

And they are dangerous to bat ...

For it ?

Contrary to popular belief, wind turbines projects pay attention to birds : they avoid migration corridors and even studies from the French League for the Protection of Birds show that it is not worse than the city lights and other nuisances ...

Noise : the first generation were noisy and today the wind turbines respect strictly very specific standards about the decibels they emit. And it is one of the criterion that determines its location. The noise of a HAWT at 500 meters away from a house will be 35 decibels, which the equivalent of a whispered conversation.

The electricity produced does not degrade the quality of the air (no release of greenhouse gases or air pollution), does not pollute the water or the soil where it has been erected. A wind turbine lasts about 20 years.

France should accelerate the development of wind energy and produce in 2020 10% of its electrical consumption. It corresponds to the production of several nuclear reactors.

As for health is concerned, various studies do not indicate any health impact.
A green energy ...

And economically

The wind industry is work ... It is estimated that for an installed capacity of 10 000 MW in 2010, over 20 000 jobs were created in France.
Nationally, wind energy contributes to diversification and independence of the country.
For those who want to invest in France, you can rent your land to receive a wind turbine. You’ll get a rent for that.

Domestic wind turbines

A little one in your garden?
It provides electricity for the home but with some conditions:
- Its size (12m). In France, it is ok without building permits, but above, it requires one and the permission from neighbors.
- a garden (we do not recommend fixing it against a house because it vibrates a lot) but you do not fix it at more than 15 m from your house to avoid the loss of electricity.
And finally, they are not very efficient ... for now. But are perfect for farms, businesses who want to enhance their image of lovers of a friendly energy environment or for those who want to diversify their supplies of energy.

Read it in French : Eoliennes et développement durable : pour ou contre

What are the tides for? To grind the flour !

- Why were there so many tidal mills in Brittany?
- Do they exist somewhere else?
- Since when do they work ?
- How does it work, a tidal mill ?
- Where can you see them ?
- Why were there so many tidal mills in Brittany?

- Why were there so many tidal mills in Brittany?

Brittany is a land of abers ... And these estuaries (aber) are very valuable for mills. At each tide, the sea invaded the estuaries and then abandoned them. This tidal movement is at the origin of energy mills.



- Do they exist somewhere else?
In Portugal, Spain, UK, Ireland, the Netherlands and the United States.

- Since when do they work ?
In Britain, the first ones were done in the Middle Ages. There were up to a hundred in the region.

- How does it work, a tidal mill ?
The tides are used as energy. It is quite simple: they let the tides fill in a basin closed by a dam.
Once the low tide, the miller had to open the door and let escape the water that will move a wheel. This type of mill needed an investment : a dam.



Then, the miller was living at the time of the tides and could work at night… and sleep during the day. He had therefore a bad reputation…

Disadvantages of this system : because of the energy source, the production of the mill is like variable. With periods of deep-water (high tidal amplitude) and dead-water ... Important tide, good work, small tidal coefficient, low movement ...

Advantages : It is a renewable energy ... … The tide comes every 6 hours ... This is not the same with the wind ...
Those flour mills could be supplied with grain by land and by boats. Carriages and ships left loaded with flour ... The use of tidal mills ends with the Second World War.




If you want to understand this phenomenon, la maison de la Rance in Dinan explains, using a model, operations of the mill. The river Rance had lots of mills because the tidal amplitude is particularly important.

- Where can you see them?
In Britain, some mills have been restored : in the South of Bretagne, the mill Pen Castel in Rhuys peninsula. North Brittany, on the island of Brehat the mill of Birlot (moulin de Birlot) and of the mill of Prat (le moulin du Prat). You can visit it every day in season and on Sundays and public holidays off season ....



Read it in French : Moulins à marées en Bretagne

Winter is the season for soups and stews, good simmered dishes and rich meals... Apple pies and roasted chestnuts are also part of the winter menu... and the excess of Christmas time...

It is also the season of cold, where diseases are more predictable ... Therefore vitamins of fresh produces and food are even more recommended ... to fight your bad cough... Fresh fruits or vegetables are the best natural source of vitamins... and the best way to loose weight after the plenty of New Year... Some days of a diet of fruits and veggies, that the best way to recover...

So let's see what we can eat... to enjoy the winter production without worrying ...

Some vegetables are edible all year long if they are well kept : Beets, Carrots, Celery, Potatoes and Onions.
Same thing for nuts...
Exotic fruits, even if they are produced in warm lands, are also connected to seasons.

Better than eating food supplements in winter, try the natural vitamins and the right minerals...

Links are connected to recipes or specific vegetables and fruits produced here ...

Vegetables
Beet, Horseradish, Brussels sprouts, Cabbage, Carrot, Celery, Chicory, Cress, Crosne, Fennel, Jerusalem artichoke, Leeks, Onions, Potatoes, Pumpkin, Salad, Salsify, Turnips
Fruits
Apples, Clementines, Kiwis, Mandarins, Oranges, Pears
Dates Nuts
Exotics Banana, Grapefruit, Lychee, Papaya, Pineapple



Vegetables
Avocados, Beets, Cabbage, Carrots, Celery, Chicory, Leeks, Onions, Potatoes, Salads, Salsify, Turnips, Watercress

Fruits
Apples, Blood oranges, Clementines, Kiwi, Lemons, Mandarins, Pears
Nuts
Exotics Bananas, Grapefruit, Mangoes, Passion Fruit, Pineapples



Vegetables
Avocados, Beets, Carrots, Cabbage, Celery, Leaves, Leeks, Mushrooms, Onions, Potatoes, Radish, Salsify Spinach,Turnips
Fruits
Apples, Clementines, Kiwi, Mandarins, Oranges
Exotics Bananas, Mangoes, Pineapples

If you want to eat the right products at the right time, the easiest way to do it is to go to the market next and buy the vegies and fruits produced in your area.
You'll discover vegies that we do not eat often anymore and you need just a bit of imagination to accommodate some vegetables! Bon appétit

Read this post in French : Fruits et légumes de saison : calendrier d'hiver