The Alsace region has a dominant influence in West-Southern Germany's dishes, as it borders directly along the Rhine river between Karlsruhe and Basel. One of the dishes loved by Germans and also eaten all throughout Germany is Flammkuchen. It's basically like Pizza, a very thin bread crust, layered typically with onions and bacon and eaten with fresh sour cream. Here I made a version with onions, tuna and capers and dill yogurt, because that was in the house. Joined by a salad of yellow tomatoes grown in a semi wild garden, it made a perfect summer lunch.
Laslo, the wonderful polish vendor from the market, came back from his 3 week vacation from Hungary and brought amazing vegetables, like Hungarian alanyalma paprika. I thought they'll be great in the minestrone, but turned out too hot. So here you see them as a gorgeous light orange harissa, and that was perfect. Joined by super sweet onions and wonderful borlotti beans from Bella Italia.
homemade sour dough wheat bread, homemade boar sausage and my first self picked wild herb salad (thx for the teachings of Ines Lauber) with own farmed peaches, tomatoes, apples and the first ripe elderberries. Only the pine nuts are from the store.
Continuing with exploring sour dough Breads with emmer grAins and also bUckwheat