Andi Hausler is less than ten years old. And yet he has his own planting area on his parents Sebastian and Steffi’s seven-hectare vegetable farm. He grows pumpkins and zucchinis on around 150 square meters and takes care of everything himself, from sowing to harvesting. Last year, he was able to harvest a pumpkin weighing an impressive 141 kilograms. His parents certainly don’t have to worry about the continuation of the Beck farm in the fourth generation. And our readers won’t have to worry in the future either. Because Andi hopes to provide regional fruit and vegetables for households and restaurants in Hallbergmoos and the Munich region, just like his parents.
Three generations of fruit and vegetable farming for regional fruit and vegetables
The family-run vegetable farm has its origins in Munich, where grandfather Josef worked as a trader before he and his wife Cäcilie bought a farm with arable land on Theresienstraße in Hallbergmoos. They even kept pigs and cows back then. However, the peddler regularly traveled to Munich to sell his produce. Potatoes, carrots and cabbage were offered for sale there.
From 1950 onwards, the company concentrated solely on a wide range of vegetables. And moved into a new farm building in Weidenweg. In the meantime, Josef’s grandchildren have taken over the reins. Sebastian and Steffi Hausler have been running the Beck farm since their wedding. They took over from Steffi’s parents Ludwig and Anne Beck in 2008.
Ludwig and Anne got married in 1975 and still run the farm today together with their daughter Steffi and her husband. “I always helped out on my parents’ farm and I enjoyed it. When my parents asked whether Sebastian and I would like to take over the farm, I didn’t have to think twice. After all, my husband learned the trade from scratch. And I knew that I could grow into it,” says Steffi Hausler, a trained nursery school teacher, recalling their beginnings as vegetable farmers. The goal: regional fruit and vegetables for Hallbergmoos and the Munich area.
The early bird catches the worm
After the takeover, they added more products to their farm range: Potatoes, carrots, pumpkins, cucumbers, rocket and watermelons. But there are also various types of herbs that are grown and harvested seasonally.
Bush beans are also grown on the Beck farm five times a year and harvested by hand. A tradition that has been maintained since grandfather’s time and is still the only farm in Hallbergmoos to do so. “Bush beans are very popular on the menu again. They contain lots of minerals, vitamins and fiber. They also have a cholesterol and blood sugar-lowering effect and are a good source of protein for vegetarians,” says Steffi Hausler.
The Munich stalls will also be continued. The family has been running these at the markets in Kleinhadern and Moosach since 1973. Including a regular clientele that has sworn by the fresh vegetables from the Beck farm for decades. For Steffi Hausler, this brings additional challenges: housework, office work, farm sales and bringing up her two children Andi and Vroni. “Twice a week, the day starts at four o’clock. Then it’s off to the wholesale market hall in Munich. But we also have to set up very early for the two weekly markets in Kleinhadern and Moosach,” says Steffi Hausler.
A bunch of radishes
The farmers’ tasks include growing plants in the smallest of three foil greenhouses. They also take turns harvesting mini snake cucumbers, rocket and radishes in the other two greenhouses, as well as working in the fields. Several Bulldogs provide the Hausler family with mechanical support. Two of them date back to the early days of Steffi’s father Ludwig. Built between 1968 and 1972, the two Renaults are genuine old-timers.
And the youngest members of the vegetable farming family? They not only get to grow giant pumpkins and dream of a future on their parents’ farm, like Andi. They can also rely on Steffi Hausler and her husband Sebastian to always find time for them. Especially when they go on vacation together in winter. As the pandemic subsides, Steffi is finally able to recharge her batteries at a spa with friends. While Sebastian is happy at the long-lost regulars’ table at the Augustiner. “Radieserl-Wasti” is what they call him here: Because he always brings a few home-grown bunches of radishes with him every time he visits.
Images © Beate Bodenschatz
Poster © Munich Airport Business Park
You can find out more about agriculture, vegetables and other food products from Hallbergmoos under the Living tab in Regionality & Agriculture.
