The Farm
Our farm animals
Our cows graze in the stream valleys, where they help with nature conservation work on behalf of nature conservation organisations.
Our pigs also roam around the farm and wallow in the mud in their own paddock. In the henhouse, our hens scratch about and lay a fresh egg every day, which eventually ends up on your plate. A cow, pig, lamb or chicken is slaughtered regularly. The butcher cuts up and portions the meat.
The vegetable garden
Organic asparagus
When it comes to asparagus, we should also think of the months of April, May and June. Most asparagus is harvested during these months.
It is sometimes referred to as ‘white gold’. It owes this name to the price per kilo that one has to pay for a meal, particularly at the start of the harvest.
Asparagus is a joy to grow; in spring, you can proudly pull the first beautiful white spears out of the ground. But before it comes to that, there’s a fair bit to do, as growing asparagus requires a fair bit of care.
Growing
The key to success lies in the quality and location of the soil. Dry, sandy soil with good drainage and a good 100 centimetres of black topsoil is an essential requirement. Provided this condition is met, we can begin planting in the spring.
The soil must be loosened to a great depth (80 to 100 cm), but the topsoil must remain on top. A good supply of organic fertiliser (mature farmyard manure) is then worked into the soil. Trenches 160 centimetres wide, centre-to-centre, and approximately 20 cm deep are then dug.
The plants are then placed 40 centimetres apart in the trench, with the roots spread out well and the ‘tip’ facing upwards, always in the same direction. They are then covered with 5 centimetres of soil, and cultivation begins.
In the third year, we start building ‘ridges’. Such a ridge must be constructed carefully and be at least 40 cm high. To achieve this, it is helpful to place a stake at the end of each bed, so that the ridges can be built precisely over the plants.
Harvesting
In the third year, harvesting can begin after just a few weeks, with full production being reached in the fourth year. Harvesting, too, must be carried out with the necessary care. When the soil begins to crack, this signals that the asparagus is ready. The spears are then dug up slightly; using a special asparagus knife, you can cut vertically down the stem, taking care not to damage any other ‘tips’.
After harvesting, the spears must be placed in water straight away to keep them fresh. The deadline for asparagus cultivation is 24 June; harvesting then stops to allow the plants to store energy throughout the rest of the summer for the following season.
Problems with diseases and/or pests are usually limited to infestation by the asparagus weevil and the asparagus fly. Their natural enemies, such as ladybirds, lacewings, digger wasps and parasitic wasps, keep the infestation in check by preying on the asparagus weevil and fly. This is known as a natural balance.
If you find bleached and crooked stems with spots, this indicates a fungal infection.
After a cultivation period of around 10 years, the asparagus beds need to be cleared; it is therefore necessary to prepare a new field a few years in advance.