De nombreux rejets apparaissent sur la souche du poirier de 150 ans abattu le 11 mars.
News: Le poirier repousse !
Reply
Le poirier de 150 ans et l’agriculture
Du grand poirier centenaire, il reste la souche, le tronc et quelques pépins. Fallait-il sauvegarder cet arbre de la variété Curé dans l’intérêt de l’agriculture ?
Des vertus de la confiture (Helping hands – French version)
Ce weekend, mon père et moi avons fait de la confiture de fraises. Ce fut une expérience réconfortante, presque thérapeutique, qui m’a en outre permis de gagner du temps au cours d’une journée chargée.
Helping hands
This weekend, my father and I made strawberry jam. It was a healing experience which enabled me to save precious time.
Le poirier de cent cinquante ans (The 150 year-old pear tree – French version)
Dans la quatrième partie de cette série sur l’espérance de vie des arbres fruitiers, nous retournons à Aurillac pour célébrer la mémoire d’un poirier de douze mètres abattu le 11 mars 2020 dans le centre-ville. Voyons pour commencer les étapes qui ont mené à sa perte.
The 150 year-old pear tree
In the fourth part of this series on the life expectancy of fruit trees, we come back to Aurillac to celebrate the memory of a remarkable twelve-metre tall pear tree felled on 11 March 2020 in the town centre. To start with, let’s look at the steps which led to its downfall.
News: happy new year!
With my best wishes for 2020.
A fresh breeze of Tuscan biodiversity
We found our trip to Tuscany quite refreshing despite the June heatwave. The history of the Italian province may not have been one of undisturbed peace and harmony, but the hills above Vinci felt like a haven in our times of globally threatened biodiversity.
At the Swiss National Museum in Prangins
There is a lot to say about Prangins Castle’s kitchen garden, located close to the lake between Lausanne and Geneva, from its creation in the eighteen century to the modern day. This is a first encounter.
Jam with less sugar: a grandmother’s recipe
Some jam recipes don’t require more than 300g of added sugar per kilo of fruit. I tried one with plums, tasted the result and thought about the potential benefits of such a recipe with regards to sugar intake, food miles and food self-provisioning.
