#HowWeEnjoy: The luxury of knowing what we eat

"Anything is better than tearing open a package and putting it in the microwave."

Gerlinde Weger

The best are, of course, the snake cucumber from the raised bed and the freshly made curd cheese. The mountain farmer is in her element when she is in the kitchen and talks passionately about regional and seasonal food. From tomatoes to strawberries - today everything is always available. "But it just doesn't taste the same as straight from the garden," says Gerlinde Weger.

She sees herself as an ambassador for the farming world and motivates others to take a closer look. To look at the labels in the supermarket. To look at the ingredients on ready-made products. To look at their own needs. To look at the treasures that grow right on your doorstep and the origin of the food.

Taking time to cook again

Gerlinde Weger likes to take the time to share her knowledge and recipes with others. Making them is easy. Also thanks to the tips she has at the ready. For example, the cucumbers for the cucumber and potato soup should be cored, otherwise they taste bitter. Bay leaf and juniper give the veal goulash a spicy note.

While the meat is allowed to steam without haste, you need to work quickly with the spaetzle: The dough doesn't like having to wait. That's why it goes straight into the hot water. "Don't forget to rinse at the end, otherwise the spaetzle will stick together," reminds Gerlinde Weger and adds: "Cook and eat the meat, but please pay attention to where it comes from."

Gifts from nature

On her organic farm, which she runs together with her husband Christian, the family takes good care of the 20 or so dairy cows. After all, they provide people with valuable products such as organic meadow milk and fine veal. The calves are reared by the family and slaughtered directly in the region. In the morning, the milk is freshly prepared in the kitchen. Gerlinde Weger uses it to make butter, curd cheese, spreads, curd cheese balls, yogurt and fruit yogurt. She also makes her own wood-fired bread, jams, syrups and liqueurs.

The products are sold from the farm, in the small stores in the area and in a self-service vending machine in the valley. What is not produced in-house is bought in from neighboring farmers. "That may cost a little more, but everyone benefits." She sees the farm itself as a gift: due to its location, it has never been intensively farmed, but has always worked together with nature. The farm has been certified organic since 1995. "There's never a dull moment here, there's always something to do. But just pouring herbs with a view of the mountains makes my heart beat faster."

Appreciation for the regional

Vacation guests also appreciate the "loud silence" at the farm. Instead of street noise, there is birdsong and instead of flashing advertisements, there are shining stars in the sky. The secluded location of the organic mountain farm around three kilometers from St. Daniel, on the sunny side of the Gailtal valley, is something special.

"Nature gives so much back. We don't need to invent anything, we have everything here." That's why it's important to protect and develop the traditional for the next generation. Everyone can contribute to this by paying attention to the origin of their food.

Nestled in the picturesque Carinthian countryside lies the idyllic Weger organic mountain farm, which offers a wide range of varied activities for young and old. Whether traditional bread baking, long hikes through the unspoiled countryside or creative woodworking workshops - the Weger organic mountain farm guarantees unforgettable experiences.

Dedicated seminar farmer Gerlinde Weger has made it her mission to impart true food knowledge, placing particular emphasis on regionality and seasonality. She is happy to share her tried-and-tested recipes and knowledge with guests so that they too can enjoy her culinary delights.