While hot debates on climatechange are on at the UNclimatechangeconference COP23 in Bonn these days, we are starting at a practical level which is not only efficent (in many ways) but also delicious and fun.
May we introduce our menuforchange to you:
1. Roasted beetroot, onion and garlic mousse on a hazelnut oat buckwheat crisp bread, topped with real arugula (tastes much spicier and more intense than the ususal supermarket version!!) and borage.
2. Tilapia fish from an aquaponic project in Berlin where I had to help cutting the fish and make my own filets marinated with homemade buckwheat koji (mimi ferments) , savoy cabbage cooked with local white wine (Scheurebe) along with heirloom turnips with apples in browned butter.
3. caramelized camut pudding, apples sauce, very young goat cheese and dried flowers.
What is that a MENU FOR CHANGE you may ask yourselves..?
Well, while eating local and eating seasonal, supporting small scale farmers, eating heirloom vegetables and other forgotten food you are supporting those people who are activly involved in preventingclimatechange : those FARMERS, who farm with traditional methods and grow in a sustainable manner, working with nature shop at your farmersmarket !!
And we show you, how you can make a pretty delicious menu out of winter and maybe dull sounding ingredients.
So, put on that apron and chop them up, those yummy cabbages and roots!
Images by talented Nora Novak