June is, for me, all about strawberries: strawberries on my cereal, strawberries with an afternoon ice cream, strawberries in a vast paper cone picked up on my way home. The strawberry season is peaking and they’re everywhere I look: at the farmers’ markets, in the shops, at stalls dotted on street corners and all around the town. With 500g punnets available for 2,00€ a go – or less – you’d be mad not to make the most of them. But there are plenty of other fruits and vegetables in season at the moment that shouldn’t be missed, so without further ado, here’s what to eat in June!
As a child, I loved a bowl of raspberries (Himbeeren) covered in crunchy brown sugar and thick yellow cream, but as I’ve grown older, I’ve discovered they also go terribly well with chocolate – white, milk and dark – and tart flavours such as lemon. I’d rather like to make myself:
★ lemon and raspberry iced yoghurt pops,
★ a raspberry buttermilk cake or
★ a raspberry and white chocolate tart (containing only 5 ingredients!).
I won’t lie: broad beans, or fava beans (Dicke Bohnen), are incredibly tedious to shell. But if you don’t mind taking the time to remove them from their not just their pods but also their thin individual skins, you’ll be rewarded with one wonderfully smooth mouthful of food. Best known (probably) for their contribution to veggie burgers, there are numerous other more exotic options for using up broad beans, both with meat and without. I’m tempted by:
★ spiced mince lamb with broad beans,
★ vegetarian summer rolls with radishes and cucumber and
★ a broad bean and feta salad.
Redcurrants (Johannisbeeren) are very popular in Germany, and you’ll find them in cakes, desserts, sauces and preserves just everywhere you turn. My parents had a huge redcurrant bush in the garden as I was growing up; how I wish I’d known I could grab a handful and make myself:
★ redcurrant jam (with a shot of kirsch!),
★ baked Camembert with recurrent compôte or
★ a redcurrant tart.
Peas (Erbsen) freeze so well that it may seem pointless shelling fresh ones, yet there’s something incredibly satisfying about eating ones you’ve taken time to pod yourself. And to show off your hard work, I think pea recipes are best kept simple. I’m bookmarking these:
★ peas with spinach and bacon in lettuce cups,
★ pea, mint, chilli and goat’s cheese (or salted yoghurt) salad or
★ pasta with fresh herbs, lemon and peas.
And finally! German strawberries (Erdbeeren) are the juiciest, sweetest strawberries I’ve ever tasted, and with the annual glut currently in progress, you can try out tens of different ways of using them. If you’ve already made smoothies and daiquiris and tarts and pies and you’re struggling to find more ways to consume them, how about making yourself:
★ Fresh strawberry marshmallows,
★ 5-minute strawberry frozen yoghurt – no ice cream machine necessary! – or
★ Strawberry and basil lemonade.
(Plus 5 links to read before buying strawberries at the market.)