green asparagus and crunchy radish, what tastes more like spring than this combination? the green asparagus is baked in the oven for a few minutes only to stay crunchy and the radishes add their freshness, topped with a light olive … Continue reading →
ladies and gentleman, this is our first asparagus harvest; so we enter a new annual spring series here: asparagus en masse! my parents had asparagus in their garden when i was a child. and i remember years where we had … Continue reading →
for me, all those seasonal vegetables trigger the same phenomenon. during the whole year, while thinking about bear´s garlic, i have very concrete dishes in mind. this year it has been pasta with bear´s garlic pesto, bear´s garlic butter and … Continue reading →
finally it is spring! and bear´s garlic is the very first edible forerunner of the beginning gardening season. it is the very first green, even before stinging nettles starts to grow. i was waiting for weeks to drive to my bear´s … Continue reading →
time to clear your storerooms. these are some of the very last winter apples stored in my parent´s house. and as they have such a super fancy food drying machine, i was ready to make some apple chips. they are a … Continue reading →
the freezer still is full of harvests from last summer (chard, french beans, …) and march definitely is the time to use up all stocks of vegetable before all the new fresh greens will grow in spring, which will approach very … Continue reading →
winter time is almost over and we can look forward to the spring season again! the hardest season for gardeners can only be sweetened by thinking about the next season. so i studied cookbooks, looking for vegetables hard to … Continue reading →
bear´s garlic is a cold-germination plant, so you have to hurry up if you want to sow it still in this season. sowing time is from september till march. you may find a half-shaded place with a humid and humus-rich … Continue reading →
for sure this is not the prettiest food photo i ever shot, but this recipe is so gorgeous, that i decided to put my vanity aside and to post nevertheless the lasanga al forno with radicchio and lamb.
in this recipe for black radish and tuna hors d’oeuvre the naturally more rustic flavor of black radish turns into a fancy and asian taste. it is a perfect light starter to introduce your guests to an asian or fusion inspired … Continue reading →
