whole grain quinoa fusilli
Mudda Natur

whole grain quinoa fusilli

The farmer does (yet) not ship to:  United States
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Information
History
The project

Adopt 15m² of a quinoa field from "Mudda Natur" in Wölfersheim (Germany) and receive your whole grain quinoa fusilli at home. Johannes will take care of your adoption and take its picture. You will also be able to download the adoption certificate, and if you wish, plan your visit to the farm. You do not enter into any long-term commitment: once you have received your whole grain quinoa fusilli and enjoyed the experience, you may decide to renew and extend the adoption.

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Conversion to organic farming
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BPA-free
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Pesticide-free
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Personalized harvest
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Renewable energy
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Young Farmer
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Family Farm
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Visitors welcome
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Additional analyses
What do you adopt?

You adopt 15m² of a quinoa field from our farm in Wölfersheim (Germany) that we cultivate following the Organic Farming regulations of the European Union. We are already in the process of converting and expect to be officially certified by 2025. The plant Quinoa (*Chenopodium quinoa*) belongs to the foxtail family (*Amaranthaceae*), thus not to the family of classic cereals (grasses = Poaceae), although it has a similar use in the kitchen as a healthy starch supplement, protein and energy supplier. It is particularly popular because it is gluten-free. The genetic origin of quinoa is in Peru, almost 11,000km away, at the very high altitude lake Titicaca, where it has been cultivated for about 5,000 years and has traditionally been a staple food. Quinoa is still widely cultivated in South America today. This plant is not only able to cope with difficult conditions such as barren soils or high altitudes, but also with climate change: it is known for its tolerance to extreme pH values in the soil, ground frost, drought and nutrient deficiency. I have been growing quinoa on our family farm in Germany for multiple years now and do not use chemical pesticides or mineral fertilizers for cultivation. The care and cultivation of quinoa here in Germany is very similar to that of traditional cereals such as rye or wheat, i.e. it is sown, tended, flowered, matured and finally threshed with a combine harvester. The particular feature about our quinoa is that it contains very little saponins, i.e. bitter substances. For this reason, we can keep the outer skin, which usually contains the unpleasant flavours. Thus, numerous dietary fibers remain and we save an energy- and water-intensive production step.

What will you receive?

Each season we will send you a box with: 6 x __whole grain quinoa fusilli__ (500g bag) The special thing about our pasta is that it needs to cook only for 90-120 seconds.. Then it is already 'al dente'. Feel free to enjoy it with a tomato sauce, herb pesto, or fresh mushrooms and vegetables. As the pasta consists of more than 90% of our whole grain quinoa, it also has a great nutty taste. The remaining ingredients are a little potato flour, carob gum and salt to keep everything together. My fusilli are of course gluten-free. We are producing the pasta nearby at a regional pasta manufacturer. Again, short distances and close personal cooperation are important for me. The flour is also produced with one of the last family-run mills in the region. The pasta keeps for three years if stored in a dry and dark place.

When will you receive it?

Quinoa is harvested in late summer. Afterwards it must be dried to be permanently storable. Furthermore, the yield is cleaned to remove plant residues and components of herbs (which occur because we do not use pesticides). After that, it is processed into the delicious pasta, which is ready to be shipped to the CrowdFarmers in the fall.

Why should you adopt?
Know who, how and where your food is produced. Source your food in a conscious, direct and consistent manner.
Buying without intermediaries allows the producer to obtain better prices. This helps generate better jobs and social standards in rural areas.
When you adopt something, you allow the producer to ensure the sale at a fixed price and to produce on demand. This also avoids wasting food that is grown without being sold.
It supports producers who strive for environmentally friendly packaging and cultivation practices.
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