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Traditional fruit varieties
I use several apple varieties to prepare my apple juice : Rougette de Villefort,
Saint Germain de l'Estre, Bouscasse de Bresse, Rougette de Borne, ...
Chestnuts are from a widespread variety in the Cévennes called pellegrines. They are very close to marron due its reduced interior partition (interior skin that separates the chestnut in several pieces)
A natural and protected environment
Most of my chestnut and apple trees are located in the Cévennes national park and benefit from a protected environment.
Natural methods
I don't use any chemical treatment or fertilizers in my orchards. Similarly, I don't treat the fruits neither before harvesting nor after. Some of my orchards are used as pasture for cows, others are cleared from brushwood once a year in order to keep an environment as natural as possible (insects from grassland are natural predators of orchards parasites). The chestnut orchard is regularly maintained and provides in addition to fruits, construction wood, heating wood and pieces of wood that I can carve into chairs, tables or others sculptures.
I am committed by a local farming contract in a process which combines agriculture and respect of the environment.
"Home" recipes in limited quantities
Jams and apple juices are prepared in the week following the harvest in order to avoid damage to fruits. I have a "home" recipes for chestnut jams. I cook the fruits in the water before pressing and sifting them.
I prepared each year about 6000 jars of jams and 1600 liters of apple juices, very limited quantities but which are the guarantee of a constant quality.
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