Fresh field vegetables from Ginsheim

The kohlrabi is descended from other types of cabbage and most likely comes from northern Europe. It has been "officially recorded" in Germany since 1558. The light green kohlrabi bulb is removed from the leaves and peeled.

The bulb has a mild, slightly nutty aroma. It can be eaten both raw, cut up as a healthy snack, or cooked.

The Reinheimer family has been growing various types of vegetables under the motto "Freshness you can taste" for over 100 years. For farmer Kai, taste and quality always come first, which is why he places great emphasis on the sustainable management of his fields. Even if this reduces the yield, it increases the quality of the products.

With heart and passion, the family business led by farmer Kai grows over 80 different crops exclusively outdoors. In addition to classic vegetables such as lettuce and various types of cabbage, a major focus is also on flavorful tomatoes. In a unique outdoor cultivation that is unparalleled in this country, specialties such as peppers, eggplants, and even watermelons are also grown.

Photos ©Mario Andreya

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