Leek

The stem base and leaf sheaths of the leek form a tightly closed, white to green-white stem up to 8 cm thick and up to 40 cm long, with leaves that are broad, strong and green towards the top and separate from each other. The taste is strongly spicy and aromatic.

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.