Friends, please do not forget me, because I certainly have not forgotten this blog!
I have had to move house and am now awaiting internet reconnection.
I hope to be back up and running on the weekend. Fingers crossed.
Tuesday, 29 May 2007
Monday, 21 May 2007
There are a lot of little farmers markets and fresh produce stalls in Frankfurt, including the wonderful Christmas markets in the winter, but in the German spring I happened to venture into Kleinmarkt.
In the centre of Frankfurt, a market has operated on this spot since the 1890s when a pretty glass building was created to house food stalls. Unfortunately the original glass structure was destroyed in WWII fire bombing in 1944, but the building in its place now let’s the remarkable produce and providores act as the real stars.
I was bedazzled by many items in this small market, but here are a few of the more interesting sites on a weekend afternoon.
|Cheese and salami stall|
|Pretty, crinkled cabbages|
|All different kinds of soft sausages|
|Bärlauch is a type of giant garlic, also known as ramsons, buckrams, |
wild garlic, broad-leaved garlic, wood garlic, bear leek and bear garlic
|Physalis (or cape gooseberries) are popular in the spring|
|Skinned rabbits, waiting to be roasted|
|This shops sells anything to do with pigs!|
|I can confirm, it's true, Germans just love sausages!|
If you haven't been to Germany, I highly recommend German food. It's a seriously underrated cuisine.
More posts on German food:
The food of Frankfurt (Hessen)
Frankfurt's Christmas Markets
Friday, 18 May 2007
Despite working my butt off, I had some wonderful foodie experiences in Germany and Israel.
My first post back is about my first stop: Germany.
Food there can be surprising. Yes, there are a lot of heavy, fried foods. Yes, potatoes feature regularly. Yes, the serving sizes can compete with the Americans, but there’s a whole lot more to German cuisine than you'd expect, especially in their traditional, rustic style dishes.
Luckily for me I visited in spring and there was plenty of fresh asparagus on the menus, served in a myriad of ways, as well as delicious cherries (one of my favourite fruits).
I visited Frankfurt's Kleinmarkt as well as a farmer's market and took loads of photos of what I discovered there.
Here’s some photos and rundowns of my German meals:
Boiled eggs served with delectable Grie Soß (green sauce), a Frankfurt speciality made of oil, vinegar and seven fresh herbs. Apple wine taverns throughout Frankfurt specialise in green sauce, each with their own heavily guarded recipe. Usually the seven herbs are an alternating combination of borage, sorrel, cress, chervil, chives, parsley, salad burnet, dill, lovage, spinach or basil.
|Frankfurters in Frankfurt!|
dinner tonight. They used white asparagus to make a light yet creamy soup and had rosettes of saffron and white truffle infused mash potato hidden in the bowl. Divine.
Soon I’ll post some photos of my culinary journey through Israel too.