Tomatoes are one of the most popular vegetables (or fruit!) in our gardens. They're easy to grow, but can produce the best... or the worst, depending on how you look after them. Whether you're a beginner or an experienced gardener, here are the best practices you need to know to grow and prune your tomato plants successfully.
The idea that consuming locally is necessarily more environmentally friendly now seems to be taken for granted. Fewer kilometres travelled, support for neighbouring producers, seasonality... these are all promises that appeal to a growing number of consumers. But behind this laudable intuition, the reality is sometimes more complex.
More and more shop shelves are displaying promising labels: organic, sustainable, local, fair trade... But what do they really mean? And above all, how can you find your way around all the labels available in Switzerland? Here's a clear guide to help you understand what you're buying - and make choices that suit you.
Have you ever dreamt of having an inexhaustible vegetable garden? Of always having fresh vegetables on hand without having to go shopping again? The good news is that some vegetables lend themselves perfectly to this kind of perpetual cultivation, even if all you have is a windowsill or a small balcony. Here are 7 vegetables you can buy once and grow forever, with simple techniques that are accessible to everyone.
Slugs are one of the small creatures least appreciated by gardeners. In a single night, they can wreak havoc on a vegetable garden or flowerbed. But there's no need to resort to harmful chemicals: there are plenty of natural, simple and environmentally-friendly ways of keeping them at bay. Here are the best techniques for keeping slugs away or eliminating them, while respecting the biodiversity of your garden.
June marks a real transition in our plates: the last vegetables of spring meet the first flavours of summer. It's a generous, colourful time of year, and above all, it's perfect for eating local, fresh... and smart! Here's a round-up of fruit, vegetables and other seasonal produce to enjoy in June.
If you grow courgettes, you know that they can be generous... but sometimes temperamental. Excessive heat, soil that's too dry or competition from weeds can quickly lead to a drop in production. But there's a simple, natural and virtually free way to stimulate their growth and triple or even quintuple your harvest: wet cardboard. Yes, cardboard! But used in a very specific way. Here's how.
Root vegetables - potatoes, carrots, beetroot, turnips, parsnips, black radishes, etc. - are the mainstays of the seasonal diet. Rich in fibre, vitamins and minerals, they are economical, nutritious and easy to cook. And when stored properly, these vegetables can keep for several weeks, or even months.
It's possible to eat more economically while supporting sustainable food production - and it's very simple indeed. One of the best reflexes to adopt is to favour seasonal and local produce. It's not just an ecological or ethical choice, it's also a practical way of lowering the price of your shopping basket while improving quality.
At a time when people are looking to consume more consciously, farm shopping is no longer just a trend - it's a committed act. But beyond buying direct, have you ever thought about visiting local farms before filling your basket? This seemingly simple step can profoundly change the way you consume.
When we go to markets or farms, we tend to go for the classics: seasonal vegetables, artisan cheeses, free-range eggs and perhaps a loaf of sourdough bread. But the richness of our terroir goes much further. In the shadows of the well-stocked stalls lie original products, sometimes forgotten, often little-known... and always local.
Eggs are a staple in our kitchens. It binds sauces together, puffs up cakes, garnishes toast... but not all eggs are created equal. Behind the same exterior there are huge differences in taste, quality and, above all, origin. And that's where free-range eggs come into their own.
Eating locally is more than just a trend: it's a way of consuming that has taste, meaning and heart. And if ever there was a time to (re)embrace it, it's summer!