Traditional vegetables

Here are some more:

• Golden ball turnip: It could hardly have been given a more descriptive name. The golden ball turnip is… round and yellow. And, like many heirloom vegetables, it has a mild, sweet taste.
• Violet Turnip: This the most well-known turnip is white and purple. Like its golden cousin, it has a refined and slightly sweet taste.
• New Zealand Yam (or Peruvian Oca): This species is similar to the potato. The flesh of the New Zealand Yam is a little mealy, but pleasantly lemony and tangy. You can recognise it by its long shape and its yellow or pink-red hues with white at the ends.
• Parsnip: This is probably one of the best-known heirloom vegetables. Its texture is similar to carrots but it has a very different taste. Indeed, it is softer and sweeter, with a lingering fruity and aniseed taste.
• Rooted Parsley: This long forgotten vegetable is back on our plates. Rooted or tuberous parsley has an elongated shape. It tastes similar to carrots and parsnips.

Potatoes

Heirloom potato varieties have a very round or elongated shape. They have a mild, sweet taste, sometimes with a hint of hazelnut. These varieties can be identified by their different coloured skins.

• Bleu d’Artois potato: Both its flesh and skin are blue-purple.
• Vitelotte potato: Its skin is blue, but its flesh remains white. (Read our article on this variety of potato here)
• Ratte potato: This traditional potato variety is yellow.

Radish, swede, and Jerusalem artichoke

Green Meat, Red Meat, Blue Meat, Black Meat Radishes: These heirloom radish varieties are mild with tender flesh. Like potatoes, these varieties can be identified by their colours, and sometimes their shape.

• The Red Meat radish is round, with white, green and pink skin. Its flesh is pink.
• The Green Meat radish has an elongated shape. It is white and green.
• The Blue Meat radish also has an elongated shape and has a dark purple-blue flesh and skin.
• Finally, the black radish is long and… black.
• Swede (or Rutabaga): Sometimes confused with turnips, this traditional vegetable is round, white and purple. Its white flesh has a very pronounced taste. The swede can be cooked like a potato.
• Jerusalem artichoke: This root vegetable is pinkish-brown to pale yellow and has a delicate sweet flavour and aroma similar to artichokes. It is also known as the “topinambour”.

Cultivating heirloom vegetables conventionally:

These heirloom vegetables grow particularly well in the mild, humid Breton climate. These two ingredients make it possible to achieve very good yields, while maintaining a high level of quality.
Traditional vegetables are planted from spring to late summer, then harvested by hand in autumn and, for some varieties, into winter. They are then washed and packed directly by the market gardeners. This method reduces handling, saves time and ensures that you get fresh, quality vegetables.

Our producers:

The traditional heirloom varieties of vegetables marketed by the Pouliquen Group are produced by Prince de Bretagne farmers who are members of the SICA (Finistère) and Les Maraîchers d’Armor (Côtes d’Armor) agricultural cooperatives.

Types of packing:

The Pouliquen Group can meet all your needs.

The fresh vegetables are packed in cardboard, plastic or wooden boxes, depending on your requirements.
Let us know your specific requirements.

Chinese artichoke (also crosne) : 

Parsnip – Jerusalem artichocke –  Golden balll turnip – Coloured beetroots : 

*except coloured beets 

Coloured carrots : 

Jerusalem artichoke – Golden ball turnip  – Violet Turnip : 

Chinese artichoke (also crosne) – New Zealand yam ( or Peruvian Oca) – Turnip rooted chervil (also bulbous chervil) : 

Parsnip – Swede (or Rurabaga) – Jerusalem Artichocke- Turnip – Coloured carrots – Coloured beetroots – Rooted Parsley  – Turnip rooted chervil (also bulbous chervil) – Green Meat radish – Red Meat radish – Blue  Meat radish –  Ratte potato  – Vitelotte  potato –  Bleue d’Artois  potato

Balck Radish