Spring kicked off with a large shipment of seedlings. We’ve already been busy planting kohlrabi, fennel, various types of lettuce, parsley, and spring onions. In addition, this year we’re once again offering two specialties: “Spargelsalat,” a lettuce variety bred to have a very pronounced stem, and the onion variety “Rossa Lunga di Firenze,” a mild, slightly sweet red onion from Italy.
Auch unsere Paradeiser- und Gurkenpflanzen durften in den Folientunnel einziehen.
Not without our chefs
As in previous years, the varieties were selected together with our “after-work chefs,” always with the primary focus on flavor, not yield. Our single-variety plants are grown by Jungpflanzenhof Mogg from their own seeds—this year, there are 10 different varieties of tomatoes and 4 different varieties of cucumbers.
Before planting, we make sure the soil is especially healthy and rich in nitrogen for these heavy-feeding plants. Thanks to our stale bread compost, sheep’s wool pellets, and rock dust, we can give the plants the perfect energy boost for rapid growth.
Just one week after planting, we begin pruning and training the plants weekly. By limiting the tomatoes and cucumbers to just two shoots, the plants can focus better on flowering and fruit set, rewarding us with the maximum number of fruits.
Now all we have to do is wait… until the end of July, when we can enjoy the first sun-warmed tomatoes and deliver them to our two after-work restaurants.













