Nikolas Weber is the ninth generation to run the Oberschuirshof farm in Essen-Schuir. For as long as he can remember, his family has grown grain, potatoes, and apples on the land surrounding the old brick house, slaughtered poultry and pigs, and sold their produce in the small farm shop next to the horse stable. But that's not all they do. Around ten years ago, Nikolas and his parents decided to rent out parts of their fields to hobby gardeners who were no longer content with the puny tomato plants on their balconies. "In farming, you have to be creative," he says with a laugh.

The Webers have called their project "Field Friends." They have planted around 300 plots, with each Field Friends caring for 50 square meters – with a little extra help. "In April, we will be planting 80 percent of the field," explains the farmer. Regional produce ranging from carrots, radishes, and peas to potatoes, beans, and kohlrabi will be planted. The tenants can cultivate the remaining 20 percent as they see fit. "One family likes flowers, another is particularly fond of zucchini," says the 38-year-old. In May, the farmer will hand over not only the field but also responsibility to the Field Friends.

Almost all of the products grown on the farm go directly to the end customer. They are not sold centrally to large supermarket chains, but locally to owners in Essen or in the farm's own small shop. "We are very close to the market and the needs of the customer," he explains. For him as a farmer, this is better because there are no middlemen looking to profit from the product. At Oberschuirshof, apples are not grown on 30 hectares, but only three. There are only 3,000 chickens on the farm, not 50,000. This means that a single chicken is a bit more expensive, but it also allows the farmer to adapt to the market more quickly. The lower number of animals allows him to replace individual lines of business with new ones without taking too much risk. The Feldfreunde business, too, started out as an experiment. And suddenly it developed into a successful business model.

This project also demonstrates that Nikolas Weber enjoys deviating from conventional farming and trying new things: For three years, the farmer has been renting out chickens – in cooperation with nutrition and relaxation therapist Jenny Kraneis. For example, he rents them out to retirement homes, daycare centers, and schools. "Chickens are incredibly great relaxation animals," he explains. They help children with ADHD to calm down a bit and get seniors back on track. He also believes it's important to show people where their food actually comes from.
Although, according to the 2019 Ecobarometer, one in two Germans says they regularly buy organic products, Nikolas believes that awareness of food in society has declined. "People no longer know how to process or preserve the products," he says. Instead, they rush to the supermarket every other day. "There's no planning anymore – and that leads to more waste."

Anyone who wants to buy directly from the producer, however, needs exactly that: planning. To make shopping easier for their customers, the family also sells some products in their farm shop that they don't produce themselves. For example, tangerines and avocados. For Nikolas, this is an economic decision that contradicts his commitment to sustainability. Nevertheless, the product range is nowhere near comparable to that of a supermarket. For customers, this means either limiting their culinary choices or driving to several stores. According to Nikolas, the reason more people don't buy directly from the producer is not price, but personal convenience and a lack of appreciation for food.

With his rental chickens and his field friends, the farmer is trying to raise awareness of the origins and hard work behind our food. While a 50-square-meter field isn't enough to make a family completely self-sufficient, it does help teach children, in particular, a respect for nature and show them where their food actually comes from. Nikolas hopes that people can "experience" their food again, not just consume it—and that starts in the field.