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Market tour, cooking class and lunch for group of 8 from unity 3.  We chopped herbs for Frankford Green Sauce, pulled fava beans, made vegan pesto and made 2 different berry cakes.  Edible flowers wanted to decor everything and were eaten by the hand full.
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chopping herbs for Frankford Green Sauce
here with asparagus, potatoes and hard boiled eggs
...and elderberry flower pancakes are simply a delight. here with currant frozen cream yogurt.
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First try...will let you know if it worked.
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It's from the land! I had painted my wall in this amazing blue and placed all these wonderful mushroom creatures in front of it. And I can't wait to cook them tonight.  The white one is a Hericium erinaceus, or Pom-Pom Mushroom, then Pleurotus citrinopileatus, the golden and red oyster mushrooms and  a black porcini mushroom, and the regular oyster mushrooms.
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Kohlroulade (Cabbage rolls) on mashed potato/celeriac root with parsley and a lamb's lettuce salad with juicy pear.
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Regional produce is narrowed down to parsnips, turnips, carrots, beets, celeriac and parsley roots, Jerusalem artichokes, leeks, green, black, red and white cabbages, onions, salsify, purslane, lamb's lettuce, endive, wonderful apples, pears... that is quite a lot in my opinion.



Class on January 6th. We made Flammkuchen (Alsascian flatbread) with leeks.


Delicious winter salad, here lamb's lettuce with a juicy sweet pear.
 

And on colder, rainy winter days, there is nothing more comforting than Königsberger Klopse, a favorite German dish made out of meat and sardines in a caper sauce.
The nice thing is, the dough for the flatbread is the same as for the apple strudel.  That makes it easy, but the outcome is very contrary in taste.
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Here with seasonal porcini mushrooms and celeriac-potato mash. Super delicious.
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going to the market had the effect of reducing my foggy jetlag brain, bringing me right back into the here and now!

Laszlo went home to Hungary and brought back home made sweet paprika.  Couldn't resist that.  Neither these wonderful large cipolini onions from Italy, which he said make the most delicious onion jam. I'm going for it.

Could not pass the bright red glowing lingonberries, nor those cranberries, both from poland. So busy tonight preserving them.

And last the wild herb salad.  Something I missed in California.
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What we consider to be a nasty weed, that grows in every corner of urban or wild spaces and stings us on top it, is the stinging nettle. The leaves and stems are covered with hollow stinging hairs called trichomes. They act like hypodermic needles, injecting histamine and other chemicals producing a stinging sensation when we touch them. 

They have a flavor a bit to spinach and are rich in vitamin A and C, Iron, potassium, magnesium and calcium.  So voilà! Everything we need in a weed! 

Now they are in bloom and full of seeds! The seeds have protein too and taste nutty.  You can throw them into a salad or simply caramelize them quickly in a fraying pan with a bit of sugar or honey.  Simply wonderful!

(ha!, I have been eating lots of them in the last couple of weeks and recently had my blood checked.  The doctor asked my why my blood is so iron rich, if I'm eating a lot of meat these days?)

Summer salad with wild herb salad, cornflower leaves, black currants, caramalised nettle seeds and cucumber.
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We started out with a clear vegetable summer soup, simple boiling the stock vegetables and straining them. The color come from a heirloom carot and some fresh parsley roots gave a wonderful taste.  A batavia salad with caramelized nettles was a highlight. I picked the nettles the day before. There are everywhere now full with seeds. They grow higher then myself (so there is no way that dog or man can do their business on them). The main course were nettle barley burgers on a fresh herb pesto and cod. And since it's berry season, how can we not make a berry tart, with berries piled high and cassis infused whipped cream.

Very proud of my students! this time from New Mexico, Mexico City, Norway and Düsseldorf.
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