7 x regional with REWE Regional: many thoughts on regional and seasonal products
Do you actually know where your potatoes and tomatoes come from? Your meat or your bread? Food is something so intimate, sensual and important. It's all about nutrients, it's about vitamins, but it's also about feeling full and happy at best. We put something in our mouth, we chew it, we enjoy it, we digest it. Should not we put much more emphasis on what we actually eat? Is not it about sweetness, juiciness, taste and aromas? Foods can be crunchy or creamy, tender or strong, spicy or sour.
I do not think that's what we experience when we add artificial flavors, when we use flavor enhancers in our food, or when we have fruit and buy vegetables out of season. Eggs from free-range chickens that are fed with proper feed taste so much more intense than eggs from caged chickens that receive inferior feed. The same applies to dairy products and meat: animals that are kept in a manner that is well-fed and well-fed give much more fragrant milk and better meat.
Good food has its price and not everyone can afford to buy organic food every day. Make products. But does it really have to be the Egyptian organic potatoes that are carted across the world chilled? Just because the farmer from next door does not want to pay for the organic seal, his potatoes do not have to be automatically worse if he tries otherwise to deliver a good, honest item!
That's why my own conviction about food goes on and on towards regionalism and seasonality - which in my opinion are directly related. Instead of trying out more and more exotic ingredients and flying in with fruits and vegetables from the remotest corners of the world, we should start to see what's actually growing on our own doorstep. Yes, it's almost a kind of return to what our parents and grandparents ate.
Natural ingredients that do not have long transport routes behind them. Fresh and cooked yourself. Handmade bread without additives from the bakery. Fresh sausages from butcher from home slaughter. And just grain, fruits and vegetables fresh from the field. Those who buy regionally do not only do something good for themselves and the producers in their region, but also save transport routes, often packaging, and thus contribute a small part to climate protection. In addition, it actually saves money - and tastes the difference at the end.
I too am not perfect - me often eat too sweet, too greasy, too unhealthy, sometimes ready to eat, gummy bears or chips. But it is getting less and less. I also like bananas, avocados or vanilla. I like to season with pepper, refine dishes with coconut milk or eat goji berries and chia seeds in my breakfast cereal. But I try to keep the share of the regional to the exotic ingredients in a good relationship - I do not want to do without these things. The variety makes our food so exciting. Good, albeit exotic ingredients from reasonable cultivation also enrich my diet.We do not have to fall back on the strawberries from Spain or Morocco: Between May and July, there are fantastic local strawberries that can be wonderfully frozen or boiled down, if you want to preserve the aroma. Cabbage and turnips taste great in winter. In autumn there are pumpkins, potatoes and apples and so on. The life with the seasons, which we keep losing sight of, is incredibly exciting and versatile - you will find many ideas on my blog, in the future it will be more and more.
REWE Regional * picks up on this idea with the blogger challenge 7xregional *. Behind it, like any other grocery store, is of course a for-profit corporation. But it also addresses the needs of its customers and its producers. This is exactly what the REWE Regional brand stands for. I live in Cologne, my own brand is called "Aus dem Rheinland" *. This guarantees short distances. The producer is named, the exact place of origin as well. This makes the product transparent and gives the customer a trust that I also like.
I also can not always shop in the market - one of the reasons being the employee-unfriendly market hours. But I do not just want to shop in the organic supermarket - especially when the potatoes come from Egypt, the asparagus from Chile and the strawberries from Spain. Then I like to use fresh ingredients from my supermarket, which are just as regional as possible, even if they do not carry an organic certificate. Incidentally, Dutch cucumbers, tomatoes and peppers are also regional to me - since I was on a journey through the glass greenhouses, I know that the plants are pollinated by bees and beneficial insects naturally attack pests. The plants are not sprayed, the fruits are hand-picked. And the distance to Cologne is shorter than transporting fruit and vegetables from southern or northern Germany.
Overall, however, there is already a diverse assortment of REWE regional products in my small REWE store right on the doorstep in May. As I said, I already like to buy them anyway - but this week I see the real challenge for me in the attempt to largely dispense with all non-regional products. No quinoa, no pineapple, no curry powder. And I realize: it's not so easy! How often do you access Italian pasta, coconut flakes from Sri Lanka, cashew nuts from India? But faster and more often than you think.
So I've come up with three normal, simple and honest recipes for a normal day at the end of May that do not use exotic ingredients, are cheap and come from local cultivation and production. Without artificial flavors, without flavor enhancers, without finished pamps. Granted, I cheated a tiny bit: I spiced my lunch and dinner with pepper. Consistently one would have to renounce it and prefer to resort to fresh herbs. I would recommend that too and give it that way in the recipe. The exotic nutmeg in my stomp, I have left out directly and instead used fresh parsley for seasoning.The Mettwurst comes from a local butcher who makes the products himself.
And overall I can say: it's worth it! Try to live purely regionally and seasonally. What is typical of your region? What is growing well in your area? You will be amazed at the diversity. It's really fun to deal with the fruits, vegetables and cereals in front of the door. For example, I discovered cooked spelled grains as an alternative to rice or couscous for me. You get a completely different awareness of your food and what you eat. And you know exactly what's in it and where it comes from. That also makes you full, happy and ultimately very satisfied.
Overall we are closed sums up the bloggers' challenge - every day a blogger presents his opinion and his recipes on the topic in detail in the blog.
Bine are from his own, Steph von Kleiner curio shops, Björn von Herzfutter, Sarah von Sarahs Hotspot, Nadine and Jörg of eat this! and Irina von Yummy is whimsical.
What about you? Are you there?
I enjoy your thoughts on the topic in the form of blog posts, Facebook posts, tweets and Instagram pictures under the hashtag # 7xregional.
And after bravely fighting your way through my long text, which is really close to my heart, there are now the right recipes for it.
Me I've created three simple, down-to-earth dishes for you that are entirely based on local ingredients and will make you feel full and happy throughout the day: deliciously fluffy buttermilk pancakes with oven-roasted strawberries and rhubarb for breakfast; a crisp salad with asparagus, radish and chives, a dressing of coarse mustard and local honey for lunch and finally a potato and carrot stomp with sausage, parsley and mustard as a hearty dinner.
All the dishes have I have made several times and am thrilled with the simplicity, simplicity and the full, honest taste of each ingredient!
Thick buttermilk pancakes with oven-roasted strawberries and rhubarb
for 3-4 servings
For the strawberry-rhubarb compote
1 Shell (about 500 g) strawberries
4-5 sticks (about 500 g) rhubarb
75-100 g sugar
Thoroughly wash the strawberries, dry them and remove the stems. Halve the fruits and place in a large bowl.
Thoroughly clean the rhubarb and cut off the ends, but do not peel.some milk
butter for frying
natural yoghurt for serving
Mix the flour, baking powder, salt and sugar in a mixing bowl thoroughly.
In the middle of a chop press and the egg together with the melted butter in it. Whisk egg and butter thoroughly with a whisk. Gradually stir in the buttermilk and mix the mixture from the inside out to a thick pancake batter. Do not stir too long as the dough will not rise well. There may still be slightly floury spots. If the dough is too firm and too heavy to fall from the spoon, gradually add a little milk.
Heat a coated pan to medium temperature and melt some butter in it.
With a saucepan small portions of dough remove and gradually bake small, thick pancakes from the whole dough. Serve warm until served, for example, under a kitchen towel.
Serve the pancakes still warm with the strawberry-rhubarb compote from the oven and a blob of plain natural yoghurt.
Leftovers from the Compote well packaged in the fridge and also taste good served with yogurt and oatmeal or cereal for breakfast the next day.
Lettuce with asparagus, radishes and honey mustard dressing
for 2-3 servings
For the salad
1 head salad, for example Lollo Rosso, Lollo Bionda or Kraussalat
ca. 6 bars of white asparagus and about 6 bars of green asparagus
approx. 5 radishes
fresh chives, cut into small rolls
salt for cooking
1 tablespoon coarse mustard
1 part mild honey
1 tbsp white wine vinegar
approx. 4-5 tablespoon mild oilseed rape or sunflower salt
Remove the lettuce leaves from the stalk, wash thoroughly, spin dry and place in bite sized pieces pluck. Place in a salad bowl or on a platter.
Cut the woody ends off the asparagus. Peel the white asparagus completely, peel the green asparagus only in the lower third. Cut the asparagus spears into about 4-5 pieces each and blanch for 5-7 minutes in boiling, salted water. Then drain in a colander.
Clean the radishes well and cut off the ends. On a slicer, pick up thin slices and add to the salad with the asparagus. Sprinkle with the chopped chives.
For the dressing, mix mustard, honey and vinegar thoroughly with a whisk in a small bowl. Gradually, with constant stirring, let the oil flow into it and whip up a creamy dressing. Season with salt.
Drizzle the dressing over the salad and serve directly.
The salad is great to prepare for lunch in the office the night before: just add all the salad components to a bowl and refrigerate overnight. Keep the dressing separately and mix them together just before serving.Place the sausages directly on top of the vegetables. Put the lid on and switch the temperature to medium heat. Cook the vegetables and sausage for about 25 minutes until the vegetables are cooked. Possibly. Add some water if it evaporates too quickly.
Keep the sausage warm, drain the vegetables and collect some of the cooking water.
Put the vegetables back into the pot and roughly stomp with a potato masher. The mixture may still be lumpy. Stir in butter, cream and chopped parsley and season with salt. If the consistency is too firm, just stir in some of the cooking water.
Serve the carrot and potato mash with the mustard sausage and mustard.
Instead of Mettwurst, you can also serve the meat with fresh, coarse sausage - However, this must be fried separately. Even fresh meatballs taste good. If you are a vegetarian, you can simply serve the stomp with a salad, such as cucumber salad with buttermilk-dill dressing.
This article was written in cooperation with REWE Regional. For me, the issue of regionalism is very important to me, that's why this article only reflects my own thoughts and opinions and I'm happy to be part of the Blogger Challenge.