Rettel. Moselle asparagus invite themselves to your plates

Early in the morning, Florine Handrick makes deliveries to the producers’ stores. The shuttles departing from Rettel follow one another. Meanwhile, in the fields of Chambeyron, the pickers are hard at work. “There were frosts, fortunately we had few losses and the sun of the last few days was beneficial. We have volume, ”says Norbert Handrick, who started producing asparagus in 1994.“ It’s a hell of a job. Everything is done by hand. We hoped to have some for Easter, but it was not yet ripe. “

–

Once removed from the earth, the asparagus are bathed for two hours to rehydrate them, then they are sized and cut. Then all you have to do is cook them. “You have to cook them in water but above all don’t forget to peel them generously. Afterwards with a vinaigrette or mayonnaise or even wild garlic, you can eat them hot or cold, depending on your taste, ”advises Florine. From this Sunday, green asparagus, highly coveted by restaurant owners, will also be there. “We don’t have any violets but we plan to pick some soon. But to hope to eat it, you have to be patient. “We plant two years upstream. This certainly explains the scarcity of the product. “Around Thionville, you will only find asparagus here or in Veymerange or even in Montigny. “

–

Soon strawberries

Gourmets can get them at the local farm, at the drive paysan of Metz or Rettel, at Komm at the farm at Basse-Ham, at the Ayotte in Ay-sur-Moselle. Count 12 € per kilo for large calibers, 10 € for the finest. “We also offer points at € 14. »Potatoes and onions are still available. As for strawberries, they are in full bloom. “We hope to be able to start harvesting in a month. “On the other hand, fans of open doors on the farm will not be able to feast again this year. “We decided not to organize anything. It’s way too complicated. We don’t want to take risks. “

–