The Vegget microfarm is located on a cooperative in Bratislava's Vajnory locality. We are meeting with Filip in a hoop house. The former filmmaker and producer-turned passionate grower now sports a thick beard, his hands smeared with clay.
It's February, and the soil is still sleeping. However, the hoop house is lit with bright green. "We are currently testing whether [the plants] will survive the winter," Filip points to lettuce. "Almost 40 percent of the harvest fails, but that's mainly because we experiment a lot."
Together with his wife Lucia, the two own one hectare of land, on which they grow more than a hundred varieties of vegetables and herbs. Upon tasting the first Roman cumin leaves, we begin to understand why their plants appeal to the best Slovak chefs.
Non-traditional herbs from all over the world, as well as candy-sweet varieties of tomatoes, carrots, and radishes, are grown here. The best chefs cook with them. Most recently, a Hungarian restaurant with two Michelin stars noticed the microfarm.
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