Children from the Bercy kindergarten had the pleasure of picking the very first raspberries of the season in the Traversine Bercy garden. Thanks to generous sunshine from the roof terrace, the fruit ripened two to three weeks ahead of schedule. … Read More
La Saison des Fraises : A year’s work rewarded for the children of BercyAt the Traversine Bercy garden, school children are actively involved in growing strawberries on the roof terrace. After transplanting the runners into new trays in the autumn and helping with weeding, maintenance and watering throughout the year, they were able … Read More
The young people at Levi’s Nek farm have learned to season “pap”, the staple cornmeal in Lesotho, with vegetable sauces made from their own garden produce. On today’s menu, chard with onions and peppers, seasoned with natural spices and rosemary … Read More
The deaf and hard-of-hearing youngsters at Levi’s Nek farm producencorn to feed their chickens, but also for their own consumption.Freshly harvested, the shucked corn is grilled over a wood fire in a homemade frying pan.
At St Paul’s School for the Deaf, in Leribe, Lesotho, 6 young people are training on the educational farm set up in 2016 by The Ivory Foundation.Under the guidance of Tsephane, educational manager and head of cultivation, they have been … Read More
If there’s one vegetable that amazes children in the Traversine Bercy vegetable garden, it’s the Blauhilde bean from our seed partner : Agrosemens.And yes, this pole bean, which looks so good on our pergola, isn’t green, it’s purple!Its long pods … Read More
After harvesting and preparing the vegetables, we gave them to the kindergarten children at Bercy school to taste, under the garden’s pergola, which was still covered with our climbing beans… They thoroughly enjoyed themselves, with some children preferring the tomato … Read More
We brought back the harvest from the Bercy school garden to cook all the vegetables. We used the tomatoes to make delicious little tarts topped with cheese. Leeks also found their place in our dishes, cooked with onions and olive … Read More
At the start of this mild, sunny autumn, we harvested the last of the vegetables from the Bercy school garden!Leeks, tomatoes, chard, butternut, beans… We harvested a generous basket to cook them for the Semaine du Goût (Taste Week).It was … Read More
To mark the annual party at the Villiot residence, the Designing Hope association organised a cooking workshop in the garden to make the most of the produce from the garden.Freshly harvested spinach was cooked with onions to make the main … Read More
