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With craftsmanship and patience to taste
Uwe Marschke supplies Brandenburg top restaurants and Berlin star restaurants from his Wolkensteiner Hof near Groß Kreutz
Uwe Marschke works for the federal police. In his off-duty time he "puts his hands in the ground", and very successfully indeed.
Proudly he leads to the herb beds. Besides well known herbs such as chives or parsley, he grows highly aromatic bronze fennel, sorrel, chickweed, marigold. Again and again Marschke leans down, bends green leaves aside and points into the earth.
As in old times, he leaves each year one third of the cultivated area fallow. When the soil recovers in this way, no chemical fertilizer is needed to produce good harvests. He also dispenses with spraying agents.
His current pride and joy is a field of artichokes. Passing great salads, he moves on to man-sized plants, reminding beans. "Almost," laughs Marschke, "that's Jerusalem artichoke. It used to be called the poor people's potato, today it's more for the wealthy. At the end of the field round, we go to the greenhouses. Tomatoes grow there: "Big Rainbow", weighing up to a kilogram, yellow and white, and many other highly aromatic, long forgotten varieties.
For three years now, he has been offering his garden products and orders have increased fivefold. "We have reached our work limit," says Uwe Marschke, "the balance between work and family must be appropriate."
Source: Franz Michael Rohm, wolkensteiner-hof.de
Everything from one source!
For more than 50 years the name Bahlmann has stood for high-quality veal.
From the purchase of the stable calves, fattening, feed production, slaughter, to cutting and marketing, Bahlmann combines all production steps in one house. Only strong and healthy calves from German dairy farms are bred for animal-friendly calf fattening and are the foundation for the best quality veal.
The calves grow up on family farms. The keeping of the calves is regulated by the German Calf Keeping Ordinance. It is considered as the strictest in all of Europe.
Only feed from in-house mills is used for rearing. In addition to milk, the calves also receive roughage at free disposal. The balanced and nutritious diet ensures a healthy digestion and happy growth.
Quelle: bahlmann-kalb.com
And the best cheese is from the countryside
His love for cheese became a recipe for success for Fritz Lloyd Blomeyer. Since December 2008 Blomeyer's cheese retail and wholesale, affinage and tastings have been available.
2009 he started selling his special cheese at Berlin's Kollwitzplatz and to the capital's star restaurants - with great success. His customers value regional specialities, tradition and artisan pride. One year later the cheese expert moved into his shop in Charlottenburg.
Today, he offers more than 50 types of cheese there, most of which come from southern Germany. Over the year, there are even 80 varieties, but they are not all available at the same time. Blomeyer's customers blindly trust the expert, but anyone can taste any cheese here, rather Fritz Lloyd tenderly wraps his product. That is his unwavering business philosophy.
Sources: jre-genussnetz.de
