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 oil and white wine vinegar dressing. the asparagus and radish salad is one of my favorite asparagus dishes and every year one of the first things i have to cook with asparagus.
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 so much asparagus that we ate it for lunch as well as for dinner during weeks. the variance of my mum´s way of preparing asparagus was much lower than mine today, but nether the less i have the asparagus season in best memories.
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 bear´s garlic soup. and now, after i already had almost all those dishes this season, i have to admit that it is not so easy for me to think beyond my bear´s garlic classics. but luckily i remembered the bear´s garlic rolls i discovered in a magazine one year ago. et voila, here comes something new in my bear´s garlic repertoire. 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 garlic place and to harvest. and the first thing i did with this years bear´s garlic was the most simple thing you can imagine. 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 super healthy and tasty wintertime snack. 100% natural, no sugar or other stuff added and ideal to use up your last winter stored apples before spring approaches. 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 soon hopefully. but as we have snow again in berlin it is the right time for some soup, especially this aromatic and warming tuscan chickpea and chard soup. 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 find in grocery stores, and which can be grown in our garden. and of course i thought about my favorite vegetables and dishes of the last season. i am already studying seeds catalogues since christmas and ordered all kinds of little seed packages. and finally i received my order and now i am thinking of the garden plan with a thrill of anticipation! 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 soil. the cultivation manual said, that you can sow the bear´s garlic in rows or broadcast it. we decided to imitate it´s natural habit and broadcasted it under some bushes and trees. 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. Continue reading
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 menu or also very good as a small amuse-bouche, which can be serve together with the aperitif. Continue reading