This is the highly profitable cultivation of vegetables on the smallest of surfaces. On only half a hectare of land in Dorow (district of Vorpommern-Greifswald) has the gardener Olaf, Quick currently has five employees, grow with him, vegetables and herbs. On the Radieschenbeet also chickweed, chamomile and Reporting to grow. “Weeding and Harvesting is often a work gear,” says the 55-Year-old. Is marketed to a number of Gourmet Restaurants, especially in Berlin and Hamburg. In the offer of the cherry core are large, colorful Radishes, young celery plants as vegetables, baby fennel, flower buds of poppies, and from the cucumber. What is harvested until noon, is the kitchen the next day via Express service in the gourmet. The nursery “Quick green stuff” occupied a narrow niche. The Corona-crisis have shown, the gardener, the boundaries of gastronomy. He has, however, created a second leg to stand on, a manufactory for the Fermentation of vegetables. The most popular fermented product is Sauerkraut, but lactic acid bacteria also make other durable and are in line with the health trend, like Quick says.
dpa
