Cauliflower

Weight: 1 - 1.5kg

Cauliflower is a fleshy thickened, not fully developed inflorescence. It is closed and white to yellowish (bracts protect from the sun), but also available with trimmed foliage. Origin
The wild form of all types of cabbage is native to the Mediterranean and west coasts of Europe. Cauliflower is mainly cultivated in Europe and Asia; in Europe, France, England, Spain, Austria, Poland and Italy are the leaders. The harvest season here lasts from the end of May to the end of October.

CULTIVATION

Just a few kilometres from the Danube lies Rust im Tullnerfeld. A small town, but an oasis for vegetable cultivation. Vegetables have been grown here for many generations.

This is also the case on the farm of Michael Bauer.

The wind blows over the leaves of the cabbage vegetables, a speciality of the farm, but many other types of 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 type of cabbage vegetable.

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

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

We live with and from nature, every day.

Storage recommendation

It is best stored in the refrigerator, in the vegetable compartment and wrapped in cling film, kept cool.