As the days in southern Germany get a little colder – not as much as I expected though as it seems the summer we missed out on was just a little late coming to the party – yet another season of interesting food is upon us.
In Australia, most of our trees stay green all year round and equally, a lot of our food is available throughout every month. Of course, berries are more expensive in some months but we’re not known for our seasonal treasures. In Germany though, my diet is constantly being peppered by some type of food or drink that is only available for a short time each year, and therefore must be consumed in bulk and with as many variations as possible.
During the spring, it was Spargel. We learned to cook it after a few trial and errors and the white asparagus tasted delicious with hollandaise sauce and almost every meal. The summer brought fruits which all but disappear completely otherwise, and I ate so much watermelon and strawberries I’d picked myself I nearly popped. Over September, we drank a special wine called ‘federweisser’ which is only available in it’s purest form for one month. It tasted like a delicious sparkling juice but with an alcohol content of 11% it’s also quite lethal. As this phase dies down and the production ceases at our local supermarket, it’s been swiftly replaced with the pumpkin.
There are now suddenly pumpkins everywhere. They weren’t my favourite vegetable growing up though they are a staple in a roast dinner in Australia. But now, I’ve found myself Googling countless recipes and taking tips from friends to put pumpkin in almost anything we can think of.
Last week, when I felt slightly ill, my medicine was always going to be pumpkin soup, and it worked a treat. I’m a big fan of BBC Good Food and use the site for most of my recipes, because they often have great feedback and the ingredients are mostly available in German supermarkets (big ones anyway). This week I am cooking a roast for the first time in Germany and plan to include as many pumpkins as possible. We are also hoping to cook this pumpkin pie for the first time and a friend has given me a recipe for pumpkin frittatas. If I turn orange by the end of this month I’ll know why.
I’ve said it many times before, but this is one of the reasons I love living in Germany so much – every season brings a new treat, and the excitement over what’s coming next into our kitchen creeps up on me without fail every year.
The end of daylight savings is upon us as I take to a dark street on my way to work every morning. But while in Australia that time of year brought so much gloom as you looked ahead to winter, here it means something else is coming around the corner; Christmas Market season. Hello gluhwein! :)