today is the last day to harvest asparagus before the traditional end of the season. on june 24th the germans stop harvesting asparagus to allow the plant to recover. because what we are eating and enjoying so much is nothing … Continue reading →
in the last post i told you about our neglected garden and that there is nothing growing yet but weeds and spring onions. fortunately there is this one vegetable which is growing year by year without us doing anything… asparagus
as our garden season started very late, there is not a lot to harvest yet. but we have a lot of asparagus. some forgotten greens like chard, spinach, abandoned lettuces and rocket and of course, the spring onions.
bear‘s garlic obatzter means nothing more than smashing together bear‘s garlic, onions, butter, cream cheese and camembert cheese. but it is nothing less than one of the classic spreads for south german or austrian brotzeit or jause.
another year with foodiesgarden comes to an end and it was a turbulent one! we moved back to berlin and thereby also back to having our garden almost in the neighborhood. but as some of you might have recognized, this … Continue reading →
i am so excited! this year we tried growing sweet potatoes by our own for the very first time and i really wasn’t sure if it will work out. i read somewhere that they need more than 100 days of sun, … Continue reading →
i was quite sure that i already posted this fantastic victoria sponge cake, but couldn’t find it. so maybe my blog archive is badly organized, but anyhow – it is worse posting it twice and i hope you will enjoy this … Continue reading →
after three years we moved back to our beloved roof top terrace with the two apricot trees we planted years ago. so, we heard the apricot trees had millions of sweet and juicy fruits all the last years.
times are so crazy, that there is almost no time for the nice things in the moment. of course we are having nice dinners, often. and of course we are gardening, somehow. but blogging? no way, unfortunately. but there are … Continue reading →
this is one of the unknown classics of the italian kitchen: cavolo nero con lefette, bruschetta with kale. and as it is a typical tuscan country cuisine you can use whatever kind of kale you have – black kale, curly … Continue reading →