Today we baked a wonderfully flavorful roll from the leaves of the kohlrabi tuber!
The leaves are not only healthy, but also very tasty!
At the moment, ripe apricots with red cheeks are in abundance at the markets. I have a special fondness for the apricots from Provence. They not only taste sweet, but at the same time have a fine sour note.
From our harvest of the week we have conjured up a rose-colored radish cappuccino!
From our harvest of the week, we have conjured up summery, refreshing tagliatelle with fennel & chard. The perfect pasta recipe for a cosy summer evening!
The red radishes therefore immediately caught my eye at the weekly market! They absolutely had to be in my Caesar salad!
Did you know that you can bake an asparagus tart? You can find all the information you need in Theresa's recipe.