The farm garden in transition Modern cultivation work and processing tips
Around 10,000 years ago, people began to settle down. They bred livestock and planted gardens.
Unlike before, the "living spaces" were demarcated from the "wilderness". Over the course of time, houses and stables were built, farms, "Schwaigen" (year-round farms) for which the landlords provided livestock) and ever-growing settlements and villages emerged.
In the Glemmtal valley, this happened relatively late due to the poor soil and conditions that were not favourable for settlement.
When the Celts colonised Pinzgau around 400 BC and the Romans from around 15 BC, it was still quiet and uninhabited in today's Saalbach Hinterglemm and Viehhofen.
Archaeological finds suggest that the Glemmtal valley was first inhabited at the beginning of the 8th century. The first farms were built at this time and gradually expanded. The advantages of growing fruit and grain on one's own farm were recognised early on.
And despite the difficult conditions in the Glemmtal, farm gardens have always been part of the region's agricultural landscape.

Harvests used to be essential for survival.
In addition to sowing, tending and harvesting, food had to be preserved over the winter.
Fruit was canned and pickled, vegetables were preserved in various ways and sauerkraut was made in large tubs.
The latter was considered an important source of vitamins in winter and is full of vitamin C and nutrients. Even today, home-grown produce is extremely popular.
Society has changed - in the past, housewives were busy looking after the small animals in the barn and tending the large garden.
Due to the modern structure of society, there is often too little time to devote to these time-consuming tasks. Traditional farm gardens can still be admired here and there in the Glemmtal.
And yet a new trend can also be observed - with the awareness of healthy eating and the quality of good food, new paths are being taken.
Young farmers are starting to make cheese, some are growing radishes on their balconies and there are casual projects such as growing cereals on mountain pastures.

The traditional farm garden
Until the late 1960s, almost every house had its own garden. A variety of fruit and vegetables were grown to provide for the family.
Tilling the gardens required a lot of labour and time. An area of around 400 square metres was needed to provide as much food as possible for a family of four.
Among the vegetables that no alpine farmer's garden should be without are:
Potatoes
Beans
Peas
Cabbage
Carrots
Lettuce
Cucumbers
different types of cabbage
Medicinal and aromatic herbs (such as camomile, marigold, mint, savoury and much more)
Fruit trees with apples, plums, pears, quinces and much more
and much more depending on the region
The gardens and beds were laid out in squares or rectangles. Narrow paths provided separation and easy access to the individual varieties. They were enclosed by a fence (to protect them from chickens and wild animals) or hedges.
And this is how it works:
You need a sauerkraut stew, cabbage heads depending on the size and iodine-free salt.
Wash and dry the stew thoroughly. Now remove the outer leaves from the white cabbage and set aside. Quarter the cabbage, cut out the stalk and shred the cabbage as finely as possible.
Now mix the chopped cabbage with a hundredth of salt (e.g. 20 g of salt per 2000 g of white cabbage), add a handful to the stone pot and mix well. Knead to create a liquid that should cover the cabbage. Repeat this process until the pot is three-quarters full. Press down firmly to prevent mould from forming. Leave the filled pot to stand for about 45 minutes to allow the liquid to settle.
Now place the previously separated leaves on top and weigh the mixture down with the weights (so that the cabbage is completely covered).
Then fill the rim of the stone pot with water and close the lid. The cabbage is stored at room temperature for 5 days. Do not open the lid during this time!
After the 5 days, the pot is transferred to the refrigerator or cellar (6-12 °C) and left to stand for 8 to 9 weeks. Keep filling the channel of the stone pot with water!
Homemade sauerkraut goes perfectly with homemade farmer's doughnuts and all kinds of Pinzgau dishes such as "Freitagsniedei".
Have fun copying them!