Here in the Northern Hemisphere we are celebrating the arrival of spring. Temperatures are rising and there is a general air of “Happy” around everyone. When it comes to food spring really is my favorite season. It even gives autumn a good run for all its variety. Probably because after bleak and somber winters, there is so much freshness around at this time of year that it is hard not to cave into the abundance and variety available at the markets.
While 2013 was the year of the kale it seems that cauliflower is the new superfood trending in the food hit list for 2014. Kale or “grünkohl” as it is known in Germany has always been a traditional vegetable here; popular in the northern regions of Germany, but the hype made around it in the US was quite fascinating to watch as it developed. Now, however it is time to pack away the kale chips, kale lasagna, kale salads and even those kale popsicles and make room for cauliflower.
The weather has changed and showing itself from its glorious side. It’s like summer in spring! The winter was an extremely mild one and by end of February it did not stand a chance against the warming sun. Crocuses and tulips had begun sprouting, the storks had returned and were ardently busy with building house, while beer gardens across Germany opened – probably never before as early as beginning of March!
There is something very special about the Nordic baking craft. It lies in the sheer simplicity of mixing basic ingredients to create something so enticingly good. I am particularly enamored by their yeasty breads and buns, probably because of the liberal use of warming spices like cardamom, cinnamon and even saffron. There are no frills, no frosting or glazing. It is back to the basic of yeast, flour, eggs and co. … and of course a good dose of cardamom.
