Schulz presents you on his buffet more than 20 organic products. This is how we design a modern buffet that takes responsibility for our health and the environment. 3 products are particularly worth mentioning and are presented here.

Parsdorf mixed rye bread

 

Severiner organic eggs and brother cock

 

Salami from the Mecklenburg woodland turkey

 

For sustainable enjoyment Parsdorf organic bread

Traditional bakery, selected ingredients, natural sourdough and a passion for good bread are what have made the Grimmiger family bakery special for more than 100 years. The Grimminger family bakery uses the best ingredients and 100 years of experience.

 

 

 

 

That has to be explained: With natural sourdough like the one we find at Grimminger, the flour-water mixture is left to rest for several days. The lactic acid bacteria that naturally adhere to the grain now begin to break down the sugar in the flour. Lactic acid, acetic acid and carbon dioxide are produced, which ultimately make the bread more aromatic, more durable and more digestible. To support the spontaneous fermentation process, an already active lactic acid culture in the form of sourdough is added. Anyone who has ever made sourdough themselves knows that you can multiply it infinitely and keep it “alive” by adding more flour and water. Just like at Grimminger for 80 years. In industry, artificial starter cultures and raising agents are added instead. Then you have an efficient sourdough in a few hours. In terms of taste, however, there are worlds between this and Grimminger sourdough bread.

After the dough has been guided for 24 hours and then baked, you get a bread like it was made 100 years ago. The pores of the crumb are finer, more moist, more elastic and more sliceable than conventional sourdough breads. In addition, there is a better digestibility, shelf life, a more exciting and firm mouthfeel as well as an increased, varied and mouth-filling aroma of the bread.

 

In addition to elderberry fields and beehives, the Severin organic chickens live side by side with their brother roosters. The large run with shelter offers protection from birds of prey as well as sufficient space for movement – the roosters in particular love to sprint across the pasture.

Once in the barn, the curious chickens scratch around us and one or the other chicken pecks at our shoes. In the spacious barn, the animals have space on several levels, which they reach via wooden stairs and on which they lay their eggs. The winter garden offers additional exercise and thus even more space for hens and roosters. The employees always come up with something new to keep them busy: In addition to bales of straw, there are picking stones and canisters filled with feed, so that the animals are challenged in their search for food. The fodder comes from the surrounding organic arable land and consists of wheat, barley and maize.

 

The turkeys live on a large fenced pasture, half of which consists of a shady wood. The animals are very lively and active and seem to feel at home here. They are not afraid at all, but are already waiting for us curiously at the edge of the forest. Michel Hermel, the farm manager, explains the peculiarities of organic farming in general and the forest management practiced here. He points to the wooden barn at the other end of the pasture. “In conventional turkey husbandry, we would have to think about pasture and forest completely without it,” he says. “All animals would be in the barn, and twice as many.”

In addition to what the turkeys find in plants and insects in the pastures and in the forest, they also eat organic feed that is fed to the animals. About 30% of it comes from grain from our own farm. The organic farm cultivates an area of ​​500 hectares. The high quality of the feed can later be seen in the meat of the animals – it is darker and juicier than the usual.

The woodland turkeys are certified organic. Due to the forest management, which goes well beyond the organic requirements, we have the highest standard that is currently practiced in Germany. We therefore classify the woodland turkeys in the “Best” sustainability rating.