Brigitta Knörr

My Buurezopf contains nothing but good humour and regional ingredients

As a farmer, seasonal and regional cuisine is very important to me. In particular, you can only get the best products if you use the best ingredients. Do you make sure to use regional and seasonal produce when cooking and baking? In this article, you are provided with good reasons for filling your shopping basket with such food in future.

Growing and using my own food is something close to my heart

My name is Brigitta Knörr and agriculture and housekeeping are part of my DNA. I grew up on a farm and as a young farmer’s daughter completed a one-year domestic apprenticeship in 1987. Today, I perform the household work at our farm, the Eymatthof in Nennigkofen. Be this when cooking, baking or making preserved vegetables. There is nothing better than simply going out into the garden and cutting a fresh lettuce or baking a Buurezopf (Farmer’s Zopf), a Swiss plaited bread, using the fresh milk or butter of your own cows. The end product smells simply delicious and it gives me a good feeling when I know that my Zopf contains nothing but the best ingredients.

Three reasons for regional and seasonal products in your shopping basket

Strawberries at Christmas or asparagus during the ski holidays: in many shops, you can unfortunately find all types of fruit and vegetables on the shelves whatever the time of year. It is therefore easy to forget what is actually in season. But why is seasonal or regional shopping so important?

Delicious taste

If the vegetables or fruit are fully ripe and freshly harvested, they taste much better. When fully ripe, they are healthier and contain more vitamins and nutrients.

Environmentally friendly

Shorter transport distances are more ecological than imports that arrive by air.

Strengthening of the agricultural sector

if you look for regional products when shopping or even go shopping directly in a farm shop, you provide support to Swiss farms. You are not buying anonymous products and know exactly where your food comes from.

We are on board with the stable visit project of the Swiss Farmers campaign. This means that you can visit our farm without any inhibitions. Simply get in touch with me.

Is the Eymatthof farm too far away for you? If so, you are sure to find another farm with farm products from your region.

Recipe for my Buurezopf

Ingredients
1 kg of flour
1 tablespoon of salt
100 g of butter
1/2 a cube of yeast (approx. 20 g)
5 dl of milk
1 egg

Preparation
Put the flour, salt and butter (cut into pieces) into a bowl. Dissolve the yeast in lukewarm milk and add to the bowl together with the egg, knead the mixture into a smooth dough, cover with a damp cloth and leave to rise to about twice the size (this takes around 1.5 hours). Divide the dough into four equal pieces and roll out into long, even strands. Weave two strands each into plaits. Brush with egg and leave to rise again for around half an hour in a cool place. Brush again with egg yolk and bake at 200 °C for around 45 to 50 minutes. Tip: melt the butter in a pan and pour in the cold milk – this means that both are at precisely the right temperature for mixing with the yeast.

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Season calendar

Image: Christine Tholet

On the farm

Have you ever taken a look inside a cowshed? Or asked yourself where your food comes from? Or visited a farm shop? Swiss farming families provide you with a warm welcome and are happy to show you everything there is to discover on their farm and which products they produce. See for yourself at the farm whether what you had imagined corresponds with real life. Will we see you soon?

On the farm