Vegetables from Wallern

Many colorful vitamin bombs are already ripe!

Gerlinde and Richard Ulrich with their cucumbers. They were planted later than last year, but are already ripe.

(Bild: Charlotte Titz)

Wallern is known as the vegetable garden of the country. This year it is "open" particularly early. Normally, cucumbers, peppers and radishes from local glass and foil houses are available at the beginning of March at the earliest. This year, however, the weather gods were kind to vegetable producers and sent many hours of sunshine and mild temperatures.

"As dark and bad as the spring of 2023 was, it's been sunny and mild this year," says Patrick Haider from Perlinger Gemüse in Wallern. Green peppers and cucumbers are already being cut in his greenhouses. The radishes in the foil tunnels are also ripe and the lettuce is also waiting to land on plates at home. "Everything is growing and thriving, the quality is good, we are very satisfied," says Haider. His tomatoes are also starting to show red cheeks here and there. However, they won't be ripe for around two weeks.

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The situation is similar at Gartenbau Sattler in Tadten. Here, tomatoes grow on five hectares. Since the fruits are no longer exposed to light because energy prices are so high, the red berries are not "ready" until mid to late March. "Our tomatoes will be on the market by Easter," promises Lukas Sattler.

Gerlinde and Richard Ulrich are in the middle of the harvest with their salad and snack cucumbers. The green pumpkin plants thrive on four hectares of foil greenhouses and three hectares of glasshouses.

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Although they were planted a week later, they can look forward to an earlier harvest. Thanks to the early harvest, Gerlinde Ulrich has also opened her farm store two weeks earlier. On Thursdays, Fridays and Saturdays, she sells her own cucumbers and vegetables from local farmers in Wallern.

Recipe: Cucumber spread

Cucumber spread Ingredients: 1 cucumber, 3 cooked potatoes, 125g curd cheese, ½ cup of crème fraîche, salt, pepper, garlic, dill

Roughly tear the cucumber, add salt and leave to stand for about five minutes. Squeeze well, mix with finely mashed potatoes and the other ingredients. Spread on wholemeal bread, if you like it meaty, garnish with roast pork or roast beef.

The 24-hour self-service fridge is already well stocked. For cucumber recipes, simply visit gurken-ulrich.at!