Wow a twelfth-century history. That’s Rue de la Ferme Castel for you. Right here on this very street stood a farm. It was linked to the Cysoing Abbey. Imagine the monks tending the fields centuries ago. The farm’s activities evolved over the centuries. It wasn’t always a biological farm. Albert Bernard a dentist’s son took over in 1999. He returned to his roots. He decided to go organic. His wife Annie joined him in 2006. They started selling their produce directly from the farm. Today forty hectares are used. Part is for grazing Blond d’Aquitaine cattle. Another part is for growing grains. The farm grows many vegetables. Think potatoes beets onions carrots salads. They also grow tomatoes courgettes peppers cucumbers celery pumpkins and more. Even a new chicken coop provides fresh eggs. It’s quite a contrast from its abbey origins isn’t it? A testament to Rue de la Ferme Castel’s enduring spirit. A place of both history and modern agriculture. The story of Rue de la Ferme Castel is a story of adaptation and resilience. It shows the changing face of agriculture. It’s a story woven into the very soil of this street. It continues to evolve.
Центральный дом работников искусств
Step through the grand wooden doors of the Central House of the Workers of Art, and you’ll be transported to