Organic without a label: Sandrine's bold choice

What are the main challenges you face in growing organic vegetables compared to conventional farming?

There is no organic certification body in Luxembourg. I was certified by an organisation like Ecocert in Belgium, but I stopped in 2017. It wasn't because of administrative constraints, but because I wanted to offer organic and local products while keeping transport to a minimum.

I no longer found myself in current organic practices. For example, many hybrid varieties have become established. These hybrids do not allow seeds to be multiplied, and this posed a problem for controls, as my mother and certain customers were giving me untraceable seeds.

What's more, certain chemical products are allowed in organic farming, something that many consumers are unaware of. These compromises no longer suited me. Today, I follow even stricter rules, without using any chemicals.

Biodiversity is our heritage, and some species are on the verge of extinction. Nothing has changed in the way I work: my garden is open to everyone. Restaurateurs such as Sébastien Périé of Atelier Windsor regularly tell me: "It doesn't matter whether you have a label or not."

 

How do you choose the varieties of vegetables you grow, and which are the most popular with your customers?

The varieties I grow have to be robust to withstand the local climate, which is often extreme: we can go from 25°C to 5°C in just a few days.

I prefer old varieties, especially for tomatoes. We grow around fifty different varieties, all tasty and rich in vitamins. You can't go wrong with them - they're always very popular!

 

What natural techniques do you use to protect your crops without resorting to chemical pesticides?

To protect my crops, I avoid all chemical products. We use anti-insect netting to protect our turnips, radishes, leeks and cabbages, and we plant tagetes at the foot of our tomatoes to naturally repel pests.

In the event of an invasion, like the slugs this year, we had to pick up dozens of kilos by hand. As a last resort, we used a slug pellet to save our crops.

Finally, we use diluted black soap, bicarbonate or nettle purine as a preventive measure. These simple methods are both effective and respectful of the natural balance of the garden.

 

What are the health and environmental benefits of eating local vegetables as opposed to conventional ones?

The use of natural techniques is a major asset for the environment. For example, we spray black soap very early in the morning or late at night to ensure that the bees are not disturbed.

From a health point of view, our vegetables, harvested the same day, retain their freshness and nutritional qualities. Tomatoes, rich in antioxidants, and our other vegetables don't need any gimmicks to be delicious.

 

What are the most common myths about local culture that you'd like to dispel?

The first one is the stereotypical image of the peasant woman in a hat, which is not at all who I am.

Secondly, many people think that local products are always available in abundance. In fact, we respect the seasons. In summer, we harvest hundreds of kilos of tomatoes, but in winter, root vegetables, cabbage and squash dominate.

When I run out of certain products, I work with other local or regional producers, always favouring seasonal produce. This respect for natural cycles is essential, as it also meets the body's nutritional needs.

 

A commitment to sustainable agriculture

With her no-label yet rigorous approach, Sandrine proves that it is possible to grow food differently. Its biodiversity-friendly practices and exceptional quality products are an invitation to rethink the way we consume and value local agriculture.