While water remains a central element for market gardening, the major heat waves that struck Switzerland between mid-June and mid-July 2026 made its management even more vital. This provides an opportunity to highlight the work of Monia Charfeddine, an agricultural engineer responsible for irrigation at Stoll Frères.
While water remains a central element for market gardening, the major heat waves that struck Switzerland between mid-June and mid-July 2026 made its management even more vital. This provides an opportunity to highlight the work of Monia Charfeddine, an agricultural engineer responsible for irrigation at Stoll Frères.
A staple of summer recipes and fitness meals, zucchini requires meticulous attention. Christophe Stoll, Director of Open Field Crops, explains an organization where technology primarily serves to facilitate the work of the teams and meet the high expectations of customers.
In Stoll Frères' 15 hectares of greenhouses, tomato and eggplant production is anything but haphazard. Rigorous monitoring allows for harvest planning from the moment of planting and refinement of forecasts throughout the season. Combining the expertise of the teams with artificial intelligence, everything is done to ensure smooth logistics and optimal flavor.
After two weeks of heavy rain, which delayed work in the fields, the tractors were finally able to get to work. Our teams prepared the land that had lain fallow all winter and planted the first crops. An important step, recounted here by two key players in this endeavor.
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.
While water remains a central element for market gardening, the major heat waves that struck Switzerland between mid-June and mid-July 2026 made its management even more vital. This provides an opportunity to highlight the work of Monia Charfeddine, an agricultural engineer responsible for irrigation at Stoll Frères.
While water remains a central element for market gardening, the major heat waves that struck Switzerland between mid-June and mid-July 2026 made its management even more vital. This provides an opportunity to highlight the work of Monia Charfeddine, an agricultural engineer responsible for irrigation at Stoll Frères.
A staple of summer recipes and fitness meals, zucchini requires meticulous attention. Christophe Stoll, Director of Open Field Crops, explains an organization where technology primarily serves to facilitate the work of the teams and meet the high expectations of customers.
In Stoll Frères' 15 hectares of greenhouses, tomato and eggplant production is anything but haphazard. Rigorous monitoring allows for harvest planning from the moment of planting and refinement of forecasts throughout the season. Combining the expertise of the teams with artificial intelligence, everything is done to ensure smooth logistics and optimal flavor.
After two weeks of heavy rain, which delayed work in the fields, the tractors were finally able to get to work. Our teams prepared the land that had lain fallow all winter and planted the first crops. An important step, recounted here by two key players in this endeavor.
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.