My wife Roswitha and me live and work at the Mairinghof farm at Monte Tramontana.
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Paris Harald
Organic Producer - Mairinghof
„Organic vegetables as a third source of income“
Our guests can also taste our own products.
We grow organic vegetables with much diligence and love.
I’m excited by the variety of our vegetable field.
After the harvest I put the onions in a shady, dry and airy place for after-ripening.
My story
Our Mairinghof farm at 1,450 meters above sea level is situated on a high plateau in Montetramontana di fuori in the municipality of Silandro at the heart of the Stelvio National Park and is reachable by asphalt road. My family and me have three sources of income: farm holidays with two cozy apartments, dairy farming with cows whose dung is a precious organic fertilizer and organic farming.
We deliver our organically produced cauliflower, white cabbage and leek to the cooperative, whereas potatoes, carrots, beetroot, celery, onions and red cabbage are sold at the farm-gate. Potatoes have a long shelf-life and are thus ideal for farm-gate sale. Our guests can, of course, taste and buy our products. Our homemade sauerkraut of white cabbage is especially popular.
This wonderful combination of tourism, dairy farming and organic vegetable cultivation makes our days and seasons varied. Especially in early summer, when we take the young cattle to the alpine pastures, it’s less stressful. I enjoy my varied and satisfying work with my wife Roswitha, even though it’s often hard. We love accommodating guests and giving them an insight into working in the nature. Their joy gives us much energy.
We deliver our organically produced cauliflower, white cabbage and leek to the cooperative, whereas potatoes, carrots, beetroot, celery, onions and red cabbage are sold at the farm-gate. Potatoes have a long shelf-life and are thus ideal for farm-gate sale. Our guests can, of course, taste and buy our products. Our homemade sauerkraut of white cabbage is especially popular.
This wonderful combination of tourism, dairy farming and organic vegetable cultivation makes our days and seasons varied. Especially in early summer, when we take the young cattle to the alpine pastures, it’s less stressful. I enjoy my varied and satisfying work with my wife Roswitha, even though it’s often hard. We love accommodating guests and giving them an insight into working in the nature. Their joy gives us much energy.
