Seasonal cooking: when Germans eat what

German cooking follows the calendar. Spring = Spargelzeit: white asparagus from April to June 24 (Johannistag!) — sacred season. Summer = strawberries and cherries from the field. Autumn = Zwiebelkuchen with Federweißer, chanterelles and pumpkin. Winter = Grünkohl with sausage and Lebkuchen for Christmas. Seasonal tastes better and costs less — the market does not lie.

• ●Asparagus: white under the soil (sun turns it green) — peel bottom to top
• ●Federweißer: young fermenting wine — autumn only, never sealed
• ●The weekly market on Saturday morning — fresher and cheaper than the supermarket