Hof Rinderbrunnen

Location

The clouds hang low. Rain boots clatter, producing a dull sound with every step. We tighten our scarves around our necks. It's gotten colder again, and snow has fallen at lower elevations. Beside us, seemingly empty garden beds stretch out. The farm appears quiet, almost as if it's still in winter hibernation. An unusual time to visit a farm. But that's exactly why we're here. What actually happens before the flower fields bloom, before the cattle graze in the pastures, and before we can harvest fresh vegetables?

Hof Rinderbrunnen is located in the "Züri Oberland," easily accessible between Gossau and Wetzikon. A diverse farm taken over by Judith and Martin Frei, and their team, in 2023. Previously, it was a secondary farm run by Judith’s parents. With the takeover, they decided to completely convert to organic farming and expand direct marketing. Today, the farm includes cattle, chickens, arable farming, vegetable and flower cultivation, as well as a farm shop.

A loud "Hee-haw!" interrupts the morning silence. From the back of the farm, Sina and Oli, the two donkeys, call out. Judith laughs. "They can’t wait to get out to the pasture. Donkeys are originally desert animals - so we have to make sure they don’t overeat. Otherwise, they develop health issues. Kind of like us humans."

A few steps further, Elvira is preparing the soil for the flower beds. "Here, take a look," she says, pointing to the earth in front of us. Earthworms wriggle through the soil. "A healthy soil ecosystem is the foundation for good harvests. You can recognise healthy soil by active earthworms, among other things."

Product

It's nine in the morning when we enter the farm shop. Two people are busy restocking the display cases. "Nadine takes care of vegetable farming together with Luzia and Stephan, and Manuel is currently training as a farmer," Judith explains as she welcomes us. The shop is lovingly curated, offering a mix of farm-grown products and regional goods. "The first few months of the year are a challenge," Judith shares. "Last summer's supplies are often already depleted, while the new harvest is still a long way off." This is why preserved foods, grains, eggs, and meat get more attention during this time.

In the barn adjacent to the shop, the Galloway cattle make their home. A robust breed, similar to Scottish Highland cattle but without horns. "They are calm but alert, with a strong maternal instinct," Judith explains. The farm is currently transitioning to on-site dispatch - a process that is not easy to get approved but makes a lot of sense from both a farming and animal welfare perspective. "If the cattle can stay in their familiar environment, it's much less stressful – for them and for us. Ultimately, you can also taste the difference in the meat quality."

Even though it seems quiet at first glance, there’s a lot to prepare. The Galloway cattle’s first pasture outing is just around the corner. "The grass needs to have grown enough after winter before the animals can go out," says Judith, pointing to the field. "It won’t be long now. We’ve already set up the water troughs."

In the neighbouring meadow stands a long wooden structure on wheels: the mobile chicken coop. The chickens stay in one place for a week or two before moving on to the next pasture "This way, the grass can regrow, the soil recovers, and nutrients are optimally distributed. A natural fertiliser."

The vegetable fields are also in full preparation mode. "We don’t use pesticides, so timing is crucial." Spinach, radishes, and onions can already be planted, while more sensitive crops still have to wait. "Regenerative agriculture is a broad and unregulated term. For us, it means, among other things, working the soil as little as possible – and the quality of the products speaks for itself."

P.S. The farm supplies restaurants like "Rüsterei" or "Silex" in Zurich – maybe you'll spot a familiar product on your plate during your next restaurant visit.

People

For a long time, Judith never imagined she would one day take over the farm. "I grew up here but always wanted to leave," she admits with a smile. It was Martin who sparked the idea of returning – even though he originally had no connection to farming. Together, they decided not just to continue the farm but to reshape it as a community project.

Today, Rinderbrunnen is more than just a farm – it's a place of collaboration. Decisions aren’t made alone but emerge through discussions with the team. Everyone brings their strengths, new ideas are welcome, and that’s what makes the farm so special. "We have a team of seven to nine people. Luzia, Nadine, and Stephan take care of the vegetable farming, Elwira manages the flower fields. Martin and I are responsible for the animals, and Chrigi is in charge of crop farming. Ladina and Maria run the farm shop."

P.S. The farm offers the opportunity to rent your own vegetable plots – where you can help plant and harvest.

© March 2025 - Text: Céline Müller, Pictures: Alina Birjuk