Kale

Kale is a leafy cabbage. Its unbranched shoot forms an open rosette of leaves at the tip. The large, elongated leaves curl more or less depending on the variety. The same applies to the colour, which is usually light green in early varieties and dark green to blue-green in later ones. The taste of kale is pleasantly spicy and sweet-tart.

Cultivation - Origin

Just a few kilometres from the Danube lies Rust in the Tullnerfeld. A small place 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 green beans..... and every conceivable type of cabbage vegetable.

The farm is run as a "mixed farm". Arable farming, livestock farming and market gardening thus 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.