A luscious, satisfying quiche that can be made ahead of time and tastes even better the next day than it does fresh out of the oven. Recipe by Regula Schneider, farmer at the Schore organic farm
Squash is the star in this aromatic, spicy curry. It tastes best served with basmati rice. Recipe by Regula Schneider, farmer at the Schore organic farm
A savoury side dish for autumn and winter. Balsamic vinegar and honey perfectly enhance the flavour of the squash. Recipe by Regula Schneider, farmer at the Schore organic farm
Each year, millions of tonnes of food in Europe are thrown away. As consumers, we are responsible for a large part of this waste.
Those who care about the environment usually strive to eat seasonal fruits and vegetables, grown outdoors and harvested when ripe. But when is that exactly, and how big of an impact does transport have? A closer look reveals unexpected answers.
Quick and easy compote with a great cinnamon flavour. The compote is a wonderful accompaniment to creamy porridge or a tasty topping for cakes. Recipe by Corinna Frei, Schüsselglück
A combination of sweet and sour with a hint of pink pepper, make this recipe an exciting and interesting taste experience. If you have simply cooked bush beans before, you must try this fancy recipe. Recipe from Carmen Baumann, The Good Mood
Around 60 employees in Togo and Burkina Faso pay regular visits to the family farmers who supply us with their mangos, cashews, cocoa or soy. Our business model wouldn't work without these field agents. We spoke to two of them about their day-to-day work and the challenges they encounter.
This ketchup variation uses courgettes, onions and curry along with tomatoes. Once canned, the ketchup keeps for up to twelve months. Recipe by Marie-Thérèse Schmied, kuechen-zauber.ch
Simple and nourishing dip with roasted eggplants, cashew butter and tahini. You can store it for up to two months. Recipe by Carmen Baumann, The Good Mood
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