productos ecológicos derivados de semillas de calabaza
Mostviertler Bio-Kürbishof Metz
Estamos fuera de temporada.

El proyecto

Adopta {publicVariety} de "{farmName}" en {cityfarm} ({countryFarm}) y recibe tu cosecha a domicilio en forma de {production}. La Farmer {farmerName} cuidará de tu adopción y le sacará una foto. También podrás descargarte un certificado de adopción y, si quieres, planificar una visita a la finca. No hay compromiso de permanencia: una vez que recibas el producto y si te gusta la experiencia, podrás decidir si renuevas tu adopción.

El proyecto

Adopta {publicVariety} de "{farmName}" en {cityfarm} ({countryFarm}) y recibe tu cosecha a domicilio en forma de {production}. La Farmer {farmerName} cuidará de tu adopción y le sacará una foto. También podrás descargarte un certificado de adopción y, si quieres, planificar una visita a la finca. No hay compromiso de permanencia: una vez que recibas el producto y si te gusta la experiencia, podrás decidir si renuevas tu adopción.

¿Qué adoptas?
Adoptas {publicVariety} (60m2) que cultivamos bajo la normativa de Agricultura Ecológica de la Unión Europea desde 2018. Adopta una parcela de tierra cultivable de 60m2 en la que cultivaremos calabazas de variedad “Gleisdorfer Ölkürbis” a principios de mayo. Usamos una sembradora neumática adaptada para esto, plantando semillas de calabaza directamente en la tierra. Con suficiente lluvia y calor, las plantas germinan en 5-10 días. El trabajo de cuidado comienza después de tres o cuatro semanas cuando labramos entre las filas de calabazas con un picador para acolchar la tierra, oxigenando las raíces y controlando las malas hierbas. Entre las plantas de calabaza este trabajo debe hacerse manualmente. Sólo tienes unas pocas semanas para realizar este trabajo de mantenimiento, ya que las calabazas pronto comenzarán a extenderse y cubrirán todo el suelo. Esperamos una cosecha de 40-60 piezas de calabazas en tu parcela de tierra que corresponde a 2,5-4 kg de semillas de calabaza. El cultivo de calabazas para la producción de aceite en Austria se originó en Estiria, donde la producción de aceite de semillas de calabaza se remonta al siglo XVIII. Lo especial de la semilla de calabaza de aceite es que es la única que no tiene una cáscara dura alrededor de la semilla y por lo tanto es muy adecuada para mordisquear y para el prensado de aceite. La calabaza llegó a nuestros campos en el hermoso Mostviertel, en Baja Austria, en el año 2000 porque estábamos muy entusiasmados con probar diferentes tipos de calabazas y queríamos hacer los primeros intentos con esa variedad, que en ese momento no era típica de nuestra región. De momento, incluimos en nuestra gama más de 150 tipos diferentes de calabazas alimenticias u ornamentales, y por supuesto la variedad productora de aceite de calabaza, de cuyas semillas obtenemos el aceite de la semilla de calabaza prensado según el método tradicional. Estamos especialmente contentos de haber obtenido la medalla de oro por nuestro aceite de semillas de calabaza orgánica cuando participamos en los premios anuales "Ölkaiser". ¡Así que siempre recibimos la confirmación de que nuestro aceite es uno de los mejores de Austria! Esto es un indicador de lo cerca que estamos de la producción natural con la más alta calidad en el procesamiento y frescura. Nuestra finca siempre ha sido dirigida como un negocio familiar. Junto con mis padres, mi marido Raimund y nuestros tres hijos, vivimos en una típica "Vierkanthof" (granja cuadrada) del Mostviertel. Desde que mi marido y yo nos hicimos cargo de la finca en 2015, la administramos de forma ecológica y estamos certificados desde 2018.
¿Qué recibes?
Cada temporada te enviaremos una caja con: 1 x __600g de semillas de calabaza ecológicas natural__ (en una bolsa) 1 x __0,5 L de aceite de semillas de calabaza ecológico __ (botella de vidrio oscuro) 3 x __100g de pesto ecológico de semillas de calabaza__ (tarro de cristal) Las semillas de calabaza se obtienen a partir de “calabazas de aceite” completamente maduras, lavadas y secadas. Si se almacenan adecuadamente (en seco) pueden conservarse durante al menos un año. Pueden consumirse directamente, pero también están muy ricas con pan, en ensaladas o en el muesli. El aceite de calabaza se obtiene usando un método tradicional prensado las semillas de la calabaza de aceite. Las semillas de calabaza son molidas, tostadas y prensadas. Luego después de una semana de reposo, llenamos el aceite de semillas de calabaza en botellas oscuras para protegerlo de la luz. La temperatura ideal de almacenamiento del aceite de semillas de calabaza es de 14-18 ° C. Así que no tiene que estar en la nevera. Dura por lo menos un año después de ser prensado. Nos encanta nuestro aceite de semillas de calabaza con ensalada, especialmente con las ensaladas de hojas verdes o la ensalada de tomate. También sabe muy bien con queso de oveja o de cabra, tomates y mozzarella, así como en el plato de huevos o sobre una sopa o crema. ¡Un toque de aceite de semillas de calabaza con helado de vainilla es un momento especial! Nuestro pesto de semillas de calabaza se prepara con semillas de calabaza, aceite de semillas de calabaza, algunos ajos, hierbas y especias. Es ideal para cocinar de forma rápida pasta y sabe sensacional mezclado en pastas, con queso, en salsas de caseras ¡ o simplemente en pan fresco! Una vez que el frasco esté abierto, debe ser guardado en el refrigerador. Los granos se hunden hasta el fondo, el aceite flota en la parte superior y así se conserva maravillosamente y dura semanas después de abrirlo - ¡a menos que se coma antes ;-)!
¿Cuándo lo recibes?
Más abajo puedes ver la fecha límite para poder participar en este proyecto (fecha límite de adopción). A partir de esta fecha la Farmer empezará a preparar los pedidos de las cajas que debe enviar. Durante el proceso de compra podrás elegir una de las fechas que la Farmer propone para recibir tu caja.
¿Por qué adoptar?
* Conoce quién, cómo y dónde se producen tus alimentos. Adquiere tus alimentos de forma consciente. * Compra directamente al productor. Ayuda a generar mayor riqueza y mejores trabajos en entornos rurales. * Planíficate y permite que el Farmer cultive bajo demanda. Así conseguiremos evitar el desperdicio de comida que se cultiva sin que tenga venta. * Premia a los Farmers que se esfuerzan por un packaging y unas prácticas de cultivo que respetan el medio ambiente.

¿Cómo funciona?

Conoce a los Farmers

Conoce a los Farmers

Adopta y planifica tu cosecha

Adopta y planifica tu cosecha

Deja trabajar al Farmer y a la naturaleza

Deja trabajar al Farmer y a la naturaleza

Recibe la cosecha a domicilio

Recibe la cosecha a domicilio

Karin Metz
My name is Karin Metz. From childhood I knew that I would like to become a farmer on my parents' farm. Good agricultural training was an important prerequisite for me. The many opportunities on a farm to try something new every year, working with nature, sowing, growing and harvesting in the year have always fascinated me. I enjoy using my talents and skills and being able to fully realize myself on our farm. My husband Raimund also comes from an agricultural arable farm and so this topic also connects us. After completing our schooltime, we both worked outside the agricultural sector: I was in consultancy, Raimund in a freight forwarder. We were therefore able to gain experience and still always had the desire to work full-time at home. We have always enjoyed trying new things. So we tried new cultures every year. My parents always supported us. One day Raimund came home from a field trip and suggested that pumpkins be grown. Our first harvest was used to decorate our wedding table. We offered the rest next to the street on our first self-service stand. Our customers soon asked about pumpkin seed oil, which is why we also grew the Oil Pumpkin in addition to the squash and ornamental gourds. And so we can look back on 20 years of experience in pumpkin cultivation and were able to expand this branch of business very well. Our daily work is never common. The tasks of our family always change, which is exactly the nice thing about our work. My area is mainly with my mother in processing (making pesto, filling oils, labeling, bagging kernels, ...), preparing for sale, delivering or standing on the market, receiving excursions, farm shop sales, office work, household, garden, Children, field work (chopping, harvesting), etc. - wonderfully varied. The men are at the tractor, in the workshop, preparing for sale, oil presses, etc. We would very much like to participate in CrowdFarming because we think the idea is brilliant. The direct route of high-quality products made with a lot of love and enthusiasm from the field to the customer with the greatest possible transparency and trust - that's a great thing. We are pleased about the support of the CrowdFarmers that we can continue to operate as a family business in a sustainable manner and thus pass on our children a livable business with healthy soils and lively flora and fauna. Thinking in generations has always been important to us. The necessary mutual appreciation in the family, between people and nature, as well as between producers and consumers is the most important prerequisite for this. That's why the CrowdFarming idea fits us well!
Karin Metz

"From childhood on, I knew that I wanted to become farmer on my parents' farm. Our farm offers a great opportunities to grow - whereby openness to new ideas, new cultures, new cooperation, flexibility, respect for nature, gratitude and the preservation of our health will be essential ingredients for a good future."

Mostviertler Bio-Kürbishof Metz
Mostviertler Bio-Kürbishof Metz
The “Mostviertler Bio-Kürbishof Metz” is still relatively young - but not the farm, the house, the agriculture! The history of our „Vierkanthof“ goes back several centuries. We know our ancestors by name until 1630, but there are indications that agriculture was already practiced here in Roman times. My grandparents' life's work was to build our new farmhouse. At that time mainly grassland with cattle and dairy farming was practiced. My parents shifted the focus of their business to pig farming and agriculture. And we came up with the idea of ​​growing pumpkins and switched the farm to organic in 2015. Our farm is located in the middle of the rolling hills of the Mostviertel and belongs to the municipality of Haag, Heimberg, Lower Austria. Geographically, we are on the border with Upper Austria - more precisely between Vienna and Salzburg. Our fields are framed by old rows of pear trees, which are very typical of our region and offer a natural spectacle in the spring during the flowering period. In addition to the variety of pumpkins, our fields also grow cereals and field beans, as well as other oil plants such as rapeseed, linseed and hemp, from which we press cold-pressed oils. Our region is characterized by grafting - the farmers keep pigs, cattle, dairy cows, chickens - the deep, loamy fields provide the fodder for the animals. In many cases, however, the farmers are also sidelined or look for niches such as direct marketing or through services such as the use of machinery outside of the company. Our farm has also changed over time due to different orientations. Each generation has always adapted what suits the resources, what can be marketed well, but above all what suits the people who were or are in business, what interests them, what gives them pleasure, what they are good at. I have been at our company since I was born and I am impressed by how much it has always adapted. We had cows, bulls, chickens, pigs - at the moment we are concentrating on agriculture and the direct marketing of crops and our stables are (almost) empty - apart from the two pigs and 16 chickens for our own supply. Water: On the subject of water supply, we can say with great happiness and gratitude that we do not have to irrigate our fields, because the rainfall has still come in the right amount at the right time, which has become increasingly critical in recent years. For our drinking water supply we have our own well with the best groundwater quality. Operations management: Our company has been certified organic since 2018. We know that our soil and the soil organisms living in it are our most valuable asset that needs to be protected and promoted. For this, we pay attention to an appropriate crop rotation as well as a year round green cover with catch crops. Harvest residues are worked into the soil so that earthworms and microorganisms are well fed and cared for. The weed regulation happens depending on the culture through repeated use of weeder or hoe, by hand as well as by undersowing. On the edges of the field, grass strips grow around rows of trees that are home to beneficial organisms and birds. We use renewable energy through a photovoltaic system on the roof of our warehouse, generate our hot water with a solar system and heat our house with wood chips from our own forest. Work at the company: The main work of our company is done by our family. My father and my husband take care of the work in the field and the maintenance of the machines, my mother and I do the maintenance, processing and marketing. Every year 2-3 holiday interns from agricultural schools help us with pumpkin harvesting and care, and we offer them the opportunity to gain insight into the various areas on our farm. Our helpers are paid according to the applicable employment contracts and may also live with us. Waste: In the Oil Pumpkin harvest, only the pumpkin seeds are harvested. The flesh remains on the field and becomes valuable feed for the soil organisms and later for humus. After washing and drying, the pumpkin seeds can be pressed directly into pumpkin seed oil. For the nibble kernels, they are subjected to a sorting, where the not so beautiful or broken kernels are sorted out and then come back to the oil product. This means that every part of the Oil Pumpkin is used in a valuable way.
Información técnica
Dirección
Mostviertler Bio-Kürbishof Metz, Haag, AT
Localización