Colourful and delicious: A culinary journey through our region incl. recipes

Join us in discovering the diversity of our local vegetables. Our local farmers offer a real vegetable treat in every season, from which you can create very tasty dishes. Depending on the season, the various vegetables are available from our local Stechaubauer farmer and can also be purchased 24/7 in the self-service vegetable hut. If you combine the vegetables selected according to the season with our spelt products such as rice and pasta from the Zieferhof, nothing stands in the way of a good and above all fresh meal.

Spring: chard

Season: May - October

Spring is all about the spinach-like chard. You see it more often now and that means only good things. It not only tastes truly well, but also strengthens our immune system in spring. It is also one of the vegetables that fortifies bones and is good for our eyes and skin.

Summer: tomatoes

Season: July - September

Summer is dedicated to a true classic. Tomatoes are available all year round, but they still taste better in the summer when they are wonderfully exposed to the sun and aromatic. They also provide our body with enough vitamin C and improve our eyesight.

Autumn: pumpkin

Season: September - November

A speciality in autumn is the pumpkin. It has only a short season, but can be stored for several months. However, it is still excellent in January. The pumpkin not only convinces with its long durability, but can also help with weight loss and has a stimulating effect on kidney and bladder functions.

Winter: beet

Season: September - March

From autumn to spring: you should definitely include red beets in your diet. Not only do they lower blood pressure, but they are also a wonder weapon against free radicals and therefore have an antioxidant effect. There is not much waste either, because the leaves can also be eaten.


Ready, set, go!

Whether it's the wonderful red beets in winter or the sun-kissed tomatoes in summer - to sum it up, every season has a real vegetable hit in store. Would you like to know how to prepare a quick and easy dish depending on the seasonal vegetables? You can't go wrong with a package of spelt rice or spelt pasta. We'll show you how to quickly and easily make a spelt rice risotto or even a vegetable sugo with our delicious spelt pasta. Let's get to it!

Good to know

Depending on your choice of vegetables, you can also customize the risotto/vegetable sugo to your taste.

Here are a few tips:

  • To refine the chard, a cream cheese is perfect. Depending on availability, this is also available from our local farmers at Stillinghof and Hanslbauer.
  • Not only are our tomatoes a classic in summer, but basil is also indispensable. Refine your dish with one of the most popular herbs in summer.
  • In harmony with autumn, not only pumpkins are orange, but also our saffron. And it's even from our own region. With the Leogang saffron from the Wölfler family you can easily refine your pumpkin dish.
  • Horseradish is a popular companion of the red beet. For your personal taste experience, you can refine your beet risotto either with grated horseradish or with table horseradish.

Recipe: Spelt rice risotto


For our risotto you simply select the appropriate vegetables depending on the season and you're ready to go.


Ingredients for 2 servings:

  • 300 g seasonal vegetables (cooked/peeled)
  • 200 g spelt rice
  • ½ pc onion
  • 1 pc garlic clove
  • 100 ml white wine (red wine for red beets)
  • 500 ml vegetable broth
  • 1 tablespoon butter
  • 30g Parmesan cheese (grated)
  • salt, pepper, nutmeg (for tomato risotto: tomato paste)


We have once selected the spring vegetable chard.


In addition, we have also chosen the vegetable of the year, namely the beet.



  1. Chop the vegetables into small pieces
  2. Peel and finely chop the onion and garlic
  3. Sauté both in a pot with butter
  1. Stir in the rice
  2. When the rice is translucent, deglaze with wine
  3. Gradually add the soup while stirring
  1. Then add the vegetables (except chard, add chard only after the rice is cooked!)
  2. Then cook the rice until al dente. It takes about 30-40 minutes. Stir again and again so that the risotto becomes nice and creamy and does not scorch
  3. Season with spices to taste
  1. Finally stir in the Parmesan cheese, season again to taste
  2. After serving on plates, refine with our on-top tips (depending on the vegetables: cream cheese, basil, saffron or horseradish) and enjoy!


Recipe: Spelt pasta with vegetable sugo

For the pasta lovers we have created a vegetable sugo recipe with our spelt pasta. For this you simply select the vegetables of the season and prepare them. Our choice fell on the classic autumn vegetable - pumpkin.


Ingredients for 2 servings:

  • 300 g seasonal vegetables (peeled, cooked)
  • ½ pc onion
  • 1 pc garlic clove
  • 1 tbsp butter
  • 1 cup crème fraîche
  • 60 ml white wine (red wine for red beets)
  • 1/4l vegetable broth
  • 30 g parmesan
  • 200 g spelt noodles
  • salt, pepper, nutmeg, thyme (tomato risotto: tomato paste)



  1. Cook and drain the spelt noodles
  2. Peel and finely chop the onion and garlic
  3. Sauté both in a pot with butter


  1. Season vegetables (peel), dice and add
  2. When the cubes are still firm, deglaze with wine and vegetable broth
  3. Simmer until the vegetables are al dente


  1. Add spices and crème fraîche, bring to the boil and thicken
  2. Stir in Parmesan cheese, season to taste
  3. Serve the spelt noodles on plates, pour over the vegetable sauce, refine with our on-top tips (depending on the vegetable: cream cheese, basil, saffron or horseradish) and enjoy!

Recipe: Rice pudding


If you prefer it sweet, you can also make the rice into a classic rice pudding and garnish it as you like (e.g. with cinnamon, berries, cocoa, etc.)!

Ingredients for 2 servings:

  • 200g spelt rice
  • ¾l milk
  • 1 tbsp sugar
  • 1 pkg vanilla sugar
  • pinch of salt


  1. Combine milk, salt, sugar and vanilla sugar in a saucepan and bring to a brief boil on low heat
  2. Then add the rice to the milk and bring everything to the boil again
  3. Then cook the rice pudding on low heat for about 30 - 40 minutes (with the lid halfway on) until the rice is tender  - stirring occasionally so that nothing burns
  1. Sprinkle with sugar, grated lemon zest or cinnamon depending on taste
  2. If you like it fruity, garnish with fresh fruit of the season

Have fun with the preparing and enjoy!


Photos: Michael Geißler