EXPERIENCE

Seasonal calendar and recipes

Doing something good for the environment and eating healthier - is that possible? Yes with seasonal food. Here you can find out which fruits and vegetables are in season in Germany and get a delicious recipe for cooking and baking.

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Good to know and recipes

RHUBARB

RHUBARB

The rhubarb we know is called "Common Rhubarb" and it should never be eaten after June 24th because it becomes inedible. In addition, the relatively high concentration of oxalic acid can lead to poisoning symptoms such as paralysis and kidney damage. Nevertheless, rhubarb has many important vitamins and minerals such as potassium, calcium, magnesium and iron and also vitamins A and B1. The main areas of cultivation for rhubarb are in Rhineland-Palatinate and North Rhine-Westphalia.
Only use the fleshy stems which should not be eaten raw.
Fresh vegetables can be recognized by the shiny firm stems and fresh tear-off spots.
Wrapped in a damp cloth it can be kept in the refrigerator for several days.


We put together a delicious and low-calorie recipe for you to try.

Rhubarb - Tart for 4 people

125g puff pastry    

                  Flour, for processing

½ Pudding powder - vanilla, for cooking (37g)

250ml milk

1 ½ tablespoon sugar

200g rhubarb

                   Icing sugar for dusting

Allow the puff pastry to thaw and roll out thinly on a floured work surface for about 3 mm. Cut out four squares and place them on a baking tray covered with baking paper. Prick the pastry several times with a fork.
Mix the pudding powder with 1/3 of the milk and the sugar. Boil up the remaining milk and add the mixed powder. Let it boil for one minute while stirring constantly and spread the finished cream on the puff pastry squares.
Preheat the oven to 200°C.
Wash the rhubarb, remove the strings and divide into 4 - 6 cm long pieces. Place 2 - 3 rhubarb pieces on each pastry square next to each other.
Bake the tartes in the oven for 12 - 14 minutes.
Dust it with icing sugar while it's still warm and serve.

CHICORÉE

Chicory

Chicory looks like turnip and is about 15cm long and between 3 and 5 cm thick. There is a lot of healthy stuff in chicory: the substances are good for digestion, metabolism and circulation. It is full of folic acid and zinc and vitamins A, B and C. Chicory can be used in different ways. If you cut it, it can be made into a raw vegetable salad with a more or less bitter taste. In other countries such as France, the Netherlands and Belgium it’s more often steamed. In Germany and the United States it’s usually distorted raw.
We have a delicious recipe for you to try.

Serving for 4 persons

Ingredients
2                      paprika (red)
2                      chicory
2                      small apples, sweet
Dressing
200g                yoghurt
1 tsp                cream
5 tsp                orange juice
1 tsp                vinegar (white wine vinegar)
1 tsp                 sugar
1 pinch            chili, ground
                          Salt
                          Lemon peel, grated (untreated)
1 tsp                 peanut oil
                         Pine nuts
Preparation
Cut the paprika into quarters and peel them thinly (we recommend a peeler), remove the seeds and partitions and cut the quarters into strips. Then clean and chop the chicory. Peel and quarter the apples, remove the core and cut the quarters into slices.
For the dressing mix all ingredients together with a whisk and pour the sauce over the prepared salad. Sprinkle with the pine nuts roasted in oil if desired.