We're getting into the latter part of August, but here in Germany children have only been out of school for a month, the weather has been hovering in the 90s, and we've been eating our fair share of ice cream,so it hardly seems like the end of summer to me.
But the seasons, they are changing, and it's easy to see that in the markets and at the restaurants. Local produce is moving on from asparagus (none) and strawberries (few) to boxes and boxes of mushrooms. Restaurants are touting dishes with Chanterelles (Pfifferlinge in German), be they with noodles, with rice or with dumplings.
This blue plate special from an outdoor cafe at a nearby town included pork in a creamy Chanterelle sauce, sauteed vegetables and ribbony egg noodles. I'm on the prowl for menus loaded with Chanterelles. How about you?
--Tracy Schneider
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