Autumn cravings
Okay, the days are getting shorter again, and that’s pretty rotten. And all those autumn storms and torrential downpours aren’t exactly necessary either. Bare trees, thick coats – none of them favorites. But when it comes to food, we love autumn. The first sauerkraut of the year. With smoked sausage and bacon and pickles and mustard (preferably German sweet mustard) and pickled vegetables such as courgette.
We also eagerly await other vegetables that are harvested for the first time again from around September onward. Such as red cabbage, kale, Brussels sprouts and salsify.
What else does autumn bring foodwise? And what do you actually do with it?
Wild mushrooms
Beefsteak fungus, porcini, chestnut mushrooms, morels…
How to prepare?
Simply fry in oil and/or butter and sprinkle with pepper, salt and curly parsley. Use in risotto, pasta or mashed potatoes. Pickle.
Pumpkin
Pattypan, Uchi Kuri, Butternut…
How to prepare?
Classic: in soup and pie. In stews, with or without meat. Pickle. Purée. Roast on the outdoor grill. Less classic: spin it into ice cream.
Game meat
Wild boar, venison, partridge, pheasant, hare…
How to prepare?
Depending on the animal. Stewing or slow-grilling is always good. Making pâté with it is too.
Fresh nuts
Hazelnuts, walnuts, sweet chestnuts.
How to prepare?
Eat hazelnuts and walnuts out of hand or toss them through yoghurt, salad or pie. Finely chopped, they go over almost any dish. Pickling is also an option. Roast chestnuts in the fireplace, oven or on the outdoor grill. Or turn them into sweet jam/purée.
Apples, pears, quinces
How to prepare?
Eat them straight out of hand, except for the quince. You always have to cook that. Into jam, for example. They also go into pies and with game dishes. And raw into red cabbage or salad.
White Alba truffle
Expensive, but worth it.
How to prepare?
Shave lots of it over pasta or risotto, or into an omelet. If you put them in a sealed container with an egg or some rice for a night or two, those will taste like truffle too.
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