Bio Organic Producer
„Reducing waste with the help of organic“
Alois likes the smell of celery
Apricots are privately consumed
Quality control of cauliflower
Florian and Aloisat work in the apple orchard
Florian carefullyexamines theapple tree leaves
The farm of the Gunsch family is located at the center of the small village of Tarres situated on an alluvial fan above Laces. You can enjoy a wonderful view of Val Venosta’s impressive landscape from the orchards in the immediate surroundings of the village. Alois and his son Florian together run the farm, which has been owned by the Gunsch family for more than 100 years. Alois and Florian both completed an agricultural training. They are passionate farmers and form a good team: While Alois prefers manual work, Florian likes using agricultural machines.
„For me, mowing the grass under the trees is a soothing work,“ says Alois. Florian especially likes establishing a new apple orchard – from building the framework to stabilize the trees to planting the apple trees because “I like creating something new and permanent.“ In very work-intensive periods such as during picking and harvest, they are helped by the whole family and seasonal workers. In addition to producing various apple varieties that get a perfect coloring thanks to the hilly location of the orchards, Alois and Florian also grow different types of vegetables.
The fact that organic production is the right way for both of them was a logical consequence: Before their conversion to organic production Alois and Florian had already farmed sustainably, renounced to superfluous treatments and reduced the use of fertilizers to a minimum. For Alois and Florian organic means producing a precious and healthy product that is appreciated by the client and thus creates a bond between consumer and producer. Furthermore, organic production is a way to reduce the waste of food.
Where I live
The image of the Red Delicious is difficult to resist. Seeing red can be really nice. And the red flavour is even more beautiful!
October - May
dark red colour, conical shape, oblong
juicy with very white pulp
sweet, very aromatic with relatively slight acidity
The gentle lady
The white cabbage with discrete aroma represents 95% of the vegetables production in the Venosta Valley. By the way, it owes its floral name to a botanical peculiarity: cabbage is the state of the plant that has not yet blossomed.
beginning of June - end of October
Fleshy, flower sprouts together in a radiant white head and green leaves
rich in vitamin C and minerals, crispy
soft with a subtle aroma
Softly bitter and crunchy
Enough of long faces! Red chicory not only tastes very good, but it is also a balm for blood vessels and digestion thanks to its high content of Intybin.
beginning of June - end of September
dark burgundy with broad leaves like white ribs, long oval shape, oblong with rounded outer leaves, compact core
solid and compact consistency
slightly bitter, with a bitter spicy note
The fascinating magic of colour
This cabbage has two faces: raw is usually blue-violet, but if you boil it, it will turn red.
beginning of July - end of September
cabbage with blue-violet leaves
solid consistency and cellular structure
Cabbage (white cabbage)
The acid sailor
Cabbage is a true globetrotter, since it is full of vitamins and can be preserved as sauerkraut for a long time, the sailors took them on their trips in the eighteenth century.
beginning of July - end of September
greenish-white cabbage, uniform in colour, slightly shiny
solid outer leaves
abundant and typical flavour of cabbage
The energetic world citizen
These tubers have it all: Not only are they truly nutritious, but they also come in different versions: from soft to solid and compact, they grow in the Venosta Valley so that each recipe has the right potato for it.