Broccoli

The broccoli or asparagus cabbage is the fine relative of the cauliflower. However, the inflorescence does not grow together into a uniformly closed head as in the cauliflower. The dark green, often almost bluish shimmering flower florets sit on loosely branched stems. In addition, numerous asparagus-like side shoots develop on the shoot axis, which is covered with large leaves. The exquisite broccoli tastes heartier than cauliflower, remotely asparagus- or spinach-like.

Origin

The native region of all cabbage varieties is Asia Minor. In Europe, broccoli is grown mainly in Italy, Spain, France, the Netherlands, Belgium, Poland and England. This makes a year-round supply possible.

Preparation

In addition to the flower, the stems and even the leaves of broccoli are eaten. Broccoli is prepared in a similar way to cauliflower. If you cut the stalk crosswise from below, it cooks just as quickly as the florets. The tender leaves make a savoy-like vegetable. Cooked broccoli is used in salads, soups, sauces, vegetable stews and broccoli casseroles, in addition to being a side dish for meat dishes.

GROWING - Origin

Just a few kilometres from the Danube lies Rust in the Tullnerfeld. A small village but an oasis for vegetable growing. Vegetables have been grown here for many generations.

Such is the case on the farm of Michael Bauer.

The wind blows over the leaves of the cabbage, a speciality of the farm, but many other vegetables also thrive on the fertile and deep soils. Pumpkins in all colours, courgettes in green and yellow, various turnips, leeks and runner beans..... and every imaginable kind of cabbage vegetable.

The farm is run as a "mixed farm". Arable farming, livestock farming and vegetable growing complement each other positively.

A natural cycle is created.

A natural cycle is created and forms the basis for nature-oriented agriculture.

We live with and from nature, every day.