🍅
Tomatoes
Field grownSun-ripened on the vine, picked when the colour is deep and even.
"HAPPINESS FIELD" fermer fo'jaligi grows vegetables in the open field — from the first seed in spring to the last pumpkin of autumn.
"HAPPINESS FIELD" fermer fo'jaligi is a vegetable farm. We plant, tend and harvest our own fields, and we supply fresh produce to kitchens, shops and households.
Our work follows the rhythm of the seasons: we prepare the soil, sow at the right time, look after every row and pick vegetables when they are truly ready.
Coloured bars show when each vegetable usually comes out of our fields.
🌦️ Harvest windows are indicative: the real timing depends on the weather of each season.
The vegetables we grow, each with its own season and its own story in the field.
Sun-ripened on the vine, picked when the colour is deep and even.
Crisp and cool, harvested young for a firm bite.
Sweet roots from loose, well-worked soil.
Dug with care and cured before they leave the farm.
Dense, heavy heads for fresh salads and slow cooking.
Thick-walled and juicy, from green to full colour.
Field-dried bulbs with firm, papery skins.
Autumn harvest that keeps well into the cold months.
Picked in the cool of the morning to keep it sweet.
Follow the furrow: seven steps that every vegetable takes on our farm.
We loosen, feed and rest the land, and rotate crops between fields to keep the soil alive.
Varieties are chosen for taste and for our climate; some crops start as seedlings before going out to the field.
Water goes to the roots when plants need it, guided by weather and by what we see in the rows.
Weeding, mulching and daily walks along the rows help us notice problems early.
We pick in the cool morning hours, when vegetables are at their freshest.
Every batch is sorted by hand, cooled and packed for the road.
Produce goes straight to kitchens, shops and families who order from us.
Good vegetables are made in the field long before they reach the crate. These are the habits we keep every season.
We harvest vegetables when they are ready, not weeks before, so flavour has time to develop.
Fields change crops from season to season, which keeps the soil balanced and the plants strong.
Each crate is checked by people, not only by machines, before it leaves the farm.
After harvest, produce is cooled quickly to hold on to its crunch and colour.
We know which field every batch came from and when it was picked.
You deal with the farm itself, so questions reach the people who grow your food.
Regular deliveries of seasonal vegetables for daily menus.
Sorted, packed produce ready for the shelf.
Larger volumes during the main harvest months.
Seasonal vegetables for home cooking and preserving.
The tomatoes arrive with real colour and smell. Our guests notice the difference.
We always know what is coming next, because the farm plans with the season.
Carrots that still taste like carrots. The children eat them straight from the bag.
It depends on the month. Check the harvest calendar above or write to us and we will tell you what is ready in the fields.
Yes. We supply restaurants, shops and wholesale buyers. Send us your needs and we will discuss volumes and schedules.
Produce is sorted by hand and packed in crates or boxes suited to each crop, so it travels without damage.
The easiest way is to email us with the vegetables and quantities you need. We will reply with availability.
Tell us what you need and when. We will answer with what the fields can offer this season.