The availability of local vegetables during the colder months relies heavily on the storage of produce harvested in the fall. Artur Da Cruz, the stock manager and deputy warehouse manager, explains how this storage process is organized over several months.
The availability of local vegetables during the colder months relies heavily on the storage of produce harvested in the fall. Artur Da Cruz, the stock manager and deputy warehouse manager, explains how this storage process is organized over several months.
For Taste Week, we invite you behind the scenes to discover what makes one of our new products so delicious: the mini cucumber. Behind this delicious and easy-to-eat snack lies the meticulous work of selection, cultivation, and harvesting, where every detail counts to deliver an authentic flavor.
Variety selection, irrigation, light, nutrients, harvest time, storage... These and many other factors influence the quality and flavor of vegetables. In the background, infrastructure maintenance is crucial: for ideal conditions to be met day after day, everything has to work.
Tomatoes from our greenhouses arrive on shelves as early as mid-March, heralding the return of warmer weather. Behind this early arrival: passion, technique, expertise, and a desire to offer a local product to meet a demand that extends far beyond the summer season.
Throughout the seasons, we invite you to meet the women and men who devote their energy and expertise to our farm every day. Between harvests, today we meet Rafal Krupa in the eggplant greenhouse he manages.
In Switzerland, tomatoes are the second most consumed vegetable, with nearly 10 kg consumed per person per year. To meet this demand while prioritizing local production and quality, growing on substrate is ideal.
The availability of local vegetables during the colder months relies heavily on the storage of produce harvested in the fall. Artur Da Cruz, the stock manager and deputy warehouse manager, explains how this storage process is organized over several months.
The availability of local vegetables during the colder months relies heavily on the storage of produce harvested in the fall. Artur Da Cruz, the stock manager and deputy warehouse manager, explains how this storage process is organized over several months.
For Taste Week, we invite you behind the scenes to discover what makes one of our new products so delicious: the mini cucumber. Behind this delicious and easy-to-eat snack lies the meticulous work of selection, cultivation, and harvesting, where every detail counts to deliver an authentic flavor.
Variety selection, irrigation, light, nutrients, harvest time, storage... These and many other factors influence the quality and flavor of vegetables. In the background, infrastructure maintenance is crucial: for ideal conditions to be met day after day, everything has to work.
Tomatoes from our greenhouses arrive on shelves as early as mid-March, heralding the return of warmer weather. Behind this early arrival: passion, technique, expertise, and a desire to offer a local product to meet a demand that extends far beyond the summer season.
Throughout the seasons, we invite you to meet the women and men who devote their energy and expertise to our farm every day. Between harvests, today we meet Rafal Krupa in the eggplant greenhouse he manages.
In Switzerland, tomatoes are the second most consumed vegetable, with nearly 10 kg consumed per person per year. To meet this demand while prioritizing local production and quality, growing on substrate is ideal.