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.
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 →
the asparagus season is over and there are still so many dishes we had during the last weeks to be shared with you and so many dishes i took pictures of, but there is really not enough time for typing all … Continue reading →
there are some ingredients you will find in almost every asparagus dish. egg is such an ingredient, but also butter, lemon and ham. this asparagus dish is one more of the egg-things, but together with the rocket and the avocado … Continue reading →
on this plate asparagus meets bear’s garlic. every year there is a very narrow window where you can have both, because bear’s garlic season ends, when the asparagus season begins. so use the opportunity.
there is something special with the cherry blossom. the japanese seem to know it. they see it as a symbol for the beginning of spring, awakening, transience and fragil beauty. and i think they are right.
cooking with stinging nettles is always fascinating. this soups’ highlight is the combination of the creamy stinging nettles soup and the aromatic bear’s garlic oil. it harmonizes perfectly and, by the way, makes the dish good looking.