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After a few days of rain, they made their appearance in the French forests: mushrooms. The pickers are not in a hurry to pick them. Once picked, all that remains is to cook them, or sell them.
Anne-Christine has been in the forest for a few minutes, and her mushroom harvest can already begin. “I feel pleasure. I like the forest, I like the outdoors”, she assures. After a few days of rain, the soil of the Vosges conceals a well-known treasure for mushroom lovers, the famous cep from Bordeaux (Gironde). “You cut it into small strips, you brown it, golden, double-sided. It’s delicious”assures a woman who feasts in advance.
If the mushroom pickers talk about cooking, others sell their harvest, like Christian and Véronique, who go to a mushroom depot. This small additional income, it is Bébert who manages it. He weighs and classifies the work of the pickers, always in a good mood. The mushroom harvest therefore starts late. Well launched, it should however last a few more weeks. Only frost could stop it.
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