Class with four wonderful Israeli women, who were so curious about the produce and the misconception about 'German' food. I got to introduce them to 'Bärlauch', = wild garlic leaves, which we turned into a delicious wild pesto, using the momentum for the last week it's around. White asparagus greeted us here and there, but I held study telling them the season has not really yet begun. But then I'm thinking: a season begins when a produce is harvested from the fields, no? And I think this first asparagus is from the fields. So, next time, it will be official for sure.
I had the opportunity to purchase a piece of a free range, organic farm raised pig the night before the class. It was a pleasing experience to cook pork, which I rarely eat, knowing that it came from this amazing farm near Berlin.
We did create a purple colored carrot soup - all from scratch and based on a vegetable stock. We had red carrots and they turned our soup into this outrageous color.
And nothing compares to the fresh wild garlic, which grows in March/April all over Germany. Here we made delicious pesto with a bavarian mountain cheese and handcrafted linseed oil. We tossed new potatoes in the pesto and served them with vegetarian cabbage rolls with a king-oyster- mushroom filling.