We all know this famous White bean called " moth » for some, or “ingot” for others. But, if today I am talking to you about this dried vegetable it is for a good reason: September is the month of its harvest. But in reality, do we really know this vegetable? Presentation…

A.Bodet
marche-mogettes-niort-marais-poitevin

01. Origin

The importation of beans into France dates back to the 16th century, when Spanish browsers brought back white bean seeds from South America which were offered at the time, to Pope Clement VII. Then, subsequently, these were handed over to monks who then managed to cultivate this famous bean.

• Meeting with Jean-François COURSAUD, mogette farmer in Coulon (79510)

Philip Wall
vegetables-mogettes-marche-des-halles-niort-marais-poitevin

02. His culture

The sowing of seeds is done by mid-May to mid-June but be careful, not just anywhere. You have to be careful about the composition of the soil. This must be deep and rich in organic matter (plants, animals, mushrooms and other decomposers, etc.). In addition, the temperature of the earth must reach approximately 15 degrés. This is why you have to wait until mid-May (around the 15th of the month). Yes, the mogette is cold, she can't stand the cold. You should also know that in addition to being cold, mogettes are not very sociable. They must be planted approximately 10 cm from each other to be able to develop!

A.Bodet
marche-mogettes-niort-marais-poitevin

03. His harvest

The harvest is done in two stages, i.e. 90 days after sowing.

  • The uprooting : the principle being to pull out the mogettes (No! No joke!) then let them dry on the plot itself. It is done manually at Jean-François COURSAUD.
  • The hype : which consists of separating the stem of the bean in order to harvest it once dry.

04. Good to know

This dried vegetable, very rich in nutrients, provides a “ Stress » about the organism. It contains vitamin B and magnesium which is essential for nervous balance and reduces anxiety. Particularly rich in mineral salts, trace elements, fiber, vitamins and containing little salt and fat, mogette should be eaten without moderation !

Eva.B

05. Configuration

About Sylvianne Léveillé taken from his book “The cuisine of Charentes and Poitou” on sale at the Tourist Office shop.

  • People : 4
  • Preparation:  30 minutes
  • Cooking : 1h 

Ingredients:

  • 1 kg of mogettes
  • 8 small onions
  • 2 cloves of garlic
  • 1 sprig of savory
  • 1 Clove
  • 3 carrots
  • 100 g butter
  • 1 bouquet garni
  • Persil
  • Salt and pepper

Production :

Shell the mogettes. Peel the onions and garlic. Cut them in half. Peel and wash the carrots. Cut them into cubes. Melt 50g of butter in a casserole dish. Add onions and carrots. Brown without browning for 10 minutes, stirring with a wooden spoon. Add the mogettes. Mix well and add the garlic, bouquet garni, savory, cloves. Add water to height. Cover and simmer for 1 hour. Remove the lid 00 minutes before the end of cooking. Leave to cook uncovered until the water no longer covers the mogettes, which must be cooked to perfection without crushing. Remove the bouquet garni. Before serving, stir in the remaining butter and sprinkle with chopped parsley.

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