The days are getting longer, the sun shows up more often and the seasonal fruit and vegetable shopping is getting more colorful again, yay!
In March, you can get wild garlic, spinach leaves and rhubarb fresh from the German fields. Wild garlic makes a nice spicy pesto, leaf spinach and aromatic shiitake mushrooms can be used to create fancy curries and rhubarb is wonderful in a crumble. And you can incorporate our new organic spelt cantuccini with almonds and chocolate into the crumble – for an extra chocolaty twist! Field salad and arugula are wonderful for fruity fresh salads.
As you can see, even with regional and seasonal ingredients and a little creativity, wonderfully delicious and fresh dishes can be prepared. And the best thing is, it will taste good to you, the environment and the climate, guaranteed!