Healthy and local produce that can be cooked easily is a new and important trend. To meet this new demand, the Ferme Vermersch offers cooked vegetables. The farm just launched their asparagus season. Côme Vermersch, a commercial developer, explains that “the asparagus come directly from the producer (in the Landes) and are processed 2 days after harvest.” And all the consumer has to do is to warm them up.
Besides the asparagus, many other vegetables are cooked at the farm. “We cook spinach, green beans, peas, carrots, potatoes, Brussels sprouts, white beans, lentils, green beans, endives, leek whites and artichoke hearts. They are presented in plastic vacuum-packed bags that can be kept in the refrigerator for a month. To preserve their nutritional and taste qualities, the vegetables are cooked at a low temperature,” without added salt or additives.
“We sell exclusively in France at the moment, but we are open to the idea of exporting,” explains Côme. “More and more caterers are also interested in the product, for practical reasons. It keeps well and there is no waste like with a raw product. The bags of cooked vegetables also take up less space. The most concrete example is the spinach.”
