Sorry for the somwhat silly question, but the last couple of months I have been unable to find fruits that are in season in German supermarkets. At first it
didnt bother me, its not the end of the world if I cant pick up some gooseberries, but I was just wondering if they dont grow things like rhubarb, blackberries, gooseberries, etc because all the supermarkets I have been to (combi, extra, plus, aldi!) have plenty of things like apples, pears, etc but not what I am looking for!
Perhaps its just around here (Bremen area) but I was wondering if anyone else noticed this? Alright so the gooseberry season is pretty much over now, but anyway!
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Availability of gooseberries and blackberries
Not found at supermarkets, don't Germans eat them?
Welcome to German supermarkets. Best try your local fruit and veg shop/market
You won't find them now because they are out of season here. You'll have to go to a specialty market where they fly stuff in from warmer climes.
What I find strange is that I live in a little farming village and I see rhubarb growing in the gardens, but I dont see it in the supermarkets! What happens to it! Ok, so I could just knock on the farms door and ask if I can buy some but I dont feel like doing that just yet!
There is more seasonality in Germany when it comes to food availability than is the case in English-speaking countries and, as Gen said, neither gooseberries nor blackberries are currently in season. It's no problem finding them when they are – even in a supermarket.
Mmmmm - what was that? Sorry, I was just eating the blackberry crumble Mrs. Jimbo made at the weekend. From blackberries. That we bought in Sainsburys. On Sunday.
Carry on.
Carry on.
You can get blackberries in Sainsbury's all year round. With regards to the growing season, clearly this will vary significantly according to the region. Here in Bavaria, they had all shrivelled away by August.
Guten appetit, nonetheless; I am a little jealous.
Guten appetit, nonetheless; I am a little jealous.
Hmmm, you must live in the right place. My wife is German, and for the past 5 years I have never seen these for sale in any supermarket where she is from(a small town called Vechta, but a small town in England would have these things!). I guess it all depends where you live, here all the fruit and vegs seem to come from Spain at the supermarkets!
Hint: market or greengrocer's.
I tired the local weekly market and got the best apples and pears, and really nice home made jams but no gooseberries (this was in July)...Oh well, nevermind I am sure I can live without!
Similar thought.
I saw karstadt (correct sp?) has a supermarket downstairs. Is that any good?
Similar thought.
I saw karstadt (correct sp?) has a supermarket downstairs. Is that any good?
Rhubarb is in season in -- wait for it -- spring. If you see it growing now in the northern hemisphere, it's probably big and tough as hell.
@Crayon: can't speak for the Karstadt nearest to you, but they are generally pretty good, as in lots of higher-end foods to choose from.
QUOTE (Jimbo @ Oct 30 2007, 7:17 pm) 
Mmmmm - what was that? Sorry, I was just eating the blackberry crumble Mrs. Jimbo made at the weekend. From blackberries. That we bought in Sainsburys. On Sunday.
Carry on.
Carry on.
that made me chuckle
that made me chuckle
Tangelman sells frozen versions.
mmmmmm crumble!
I doubt you'll find any fresh rhubarb anywhere except growing in a garden. Silly Germans think it is poisonous after Sept.
We do, Bipa? First time I've heard about that. But then I also never knew I thought raw green beans are poisonous and several other things... TT is good for learning new things about myself every day!
Germans also take TT personally.
http://de.wikipedia.org/wiki/Gemeiner_Rhabarber
http://en.wikipedia.org/wiki/Rhubarb
http://de.wikipedia.org/wiki/Gemeiner_Rhabarber
QUOTE
Da der Gehalt an Oxalsäure mit zunehmender Reifung steigt, sollte Rhabarber, zumindest in Mitteleuropa, ab Mitte Juni nicht mehr geerntet und verzehrt werden. (...) Der Erntestopp im Frühsommer gibt der Pflanze im Sommer genügend Zeit zur Regeneration.
http://en.wikipedia.org/wiki/Rhubarb
QUOTE
Rhubarb leaves contain poisonous substances. Rhubarb leaves contain oxalic acid, a corrosive and nephrotoxic acid that is present in many plants. (...) In the petioles, the amount of oxalic acid is much lower, especially when harvested before mid-June (in the northern hemisphere), but it is still enough to cause slightly rough teeth.[citation needed]
Wait are you saying rhubarb is poisonous? Interesting, I never paid much attention to when I eat rhubarb ... Doesn't seem to be a German thing though then. And I hate that feeling on the teeth after you eat rhubarb, but it always goes away quickly so I never spent too much thought on it.
And I hate that feeling on the teeth after you eat rhubarb, but it always goes away quickly so I never spent too much thought on it.
QUOTE
Oxalates are contained in all parts of rhubarb plants, especially in the green leaves. There is some evidence that anthraquinone glycosides are also present and may be partly responsible. It is not clear as to the exact source of poisoning from rhubarb, possibly a result of both compounds. The stalks contain low levels of oxalates, so this does not cause problems.
...
During World War I rhubarb leaves were recommended as a substitute for other veggies that the war made unavailable. Apparently there were cases of acute poisoning and even some deaths.
...
During World War I rhubarb leaves were recommended as a substitute for other veggies that the war made unavailable. Apparently there were cases of acute poisoning and even some deaths.
source: http://www.rhubarbinfo.com/rhubarb-poison.html
So there! Go ahead and keep eating rhubarb stalks, just avoid the leaves.
QUOTE (Gen @ Oct 30 2007, 6:27 pm)
Rhubarb is in season in -- wait for it -- spring. If you see it growing now in the northern hemisphere, it's probably big and tough as hell.
Hmm. If only somebody could invent some way of making some sort of house that you could control the temperature in, but also let in daylight at certain times. Hmm. Maybe they could use glass? Dunno.
@ crayon - Possibly the grocers don't bother selling gooseberries, blackberries and rhubarb because so many people grow them in their own gardens. Coal to Newcastle or Eulen nach Athen, you know. Do you have a large garden or access to an allotment? Beat the system.
Why yes Don there is:
Yorkshire Forced Rhubarb
http://www.bbc.co.uk/food/recipes/mostof_forcedrhubarb.shtml
I'd never heard of this either. But get this: it's still a SEASONAL CROP not available year-round. The Yorkshire Rhubarb Forcers are applying for EU protected status even.
Or if you're just talking about regular greenhouses, I don't know if anyone ever bothers. I've never ever seen rhubarb out of season.
Yorkshire Forced Rhubarb
QUOTE
The forcing process sees rhubarb roots cultivated outdoors for two years before being moved into special sheds for growth in the darkness. On the Oldroyd farm in Crofton it is harvested by candlelight, with each stalk wrapped in plastic to prevent damage to the precious crop.
"You have got to keep it dark for the flavour. Dim candlelight is perfect."
"You have got to keep it dark for the flavour. Dim candlelight is perfect."
http://www.bbc.co.uk/food/recipes/mostof_forcedrhubarb.shtml
QUOTE
Forcing rhubarb
The roots, or crowns, of outdoor rhubarb are left in the fields for two to three years and are then lifted, by hand, from November through to Christmas and replanted into low, dark forcing sheds where they are kept warm and moist as the shoots form. The forcefulness of the shoots is such that you can hear the buds bursting, practically crying out as they strain upwards.
The telltale sign of forced rhubarb is its incredible colour: a particularly eye-pleasing vibrant pink
In a matter of a few weeks the rhubarb stalks are ready to be harvested. As with every other stage of this weird and wonderful plant, nothing is, or can be, mechanised. Nimble fingers pick the luscious pink stalks in true Victorian fashion - by candlelight - to protect the younger stems that are still growing. The telltale sign of forced rhubarb is its incredible colour: a particularly eye-pleasing vibrant pink with curled mustard-yellow leaves. The plants grow in the sheds right up to the end of March, when the outdoor variety becomes available.
The roots, or crowns, of outdoor rhubarb are left in the fields for two to three years and are then lifted, by hand, from November through to Christmas and replanted into low, dark forcing sheds where they are kept warm and moist as the shoots form. The forcefulness of the shoots is such that you can hear the buds bursting, practically crying out as they strain upwards.
The telltale sign of forced rhubarb is its incredible colour: a particularly eye-pleasing vibrant pink
In a matter of a few weeks the rhubarb stalks are ready to be harvested. As with every other stage of this weird and wonderful plant, nothing is, or can be, mechanised. Nimble fingers pick the luscious pink stalks in true Victorian fashion - by candlelight - to protect the younger stems that are still growing. The telltale sign of forced rhubarb is its incredible colour: a particularly eye-pleasing vibrant pink with curled mustard-yellow leaves. The plants grow in the sheds right up to the end of March, when the outdoor variety becomes available.
I'd never heard of this either. But get this: it's still a SEASONAL CROP not available year-round. The Yorkshire Rhubarb Forcers are applying for EU protected status even.
Or if you're just talking about regular greenhouses, I don't know if anyone ever bothers. I've never ever seen rhubarb out of season.
It's not only a question of being able to buy a product year-round, but of wanting to. This is a concept entirely lost on the British, but many Germans actually enjoy the seasonality. It makes it seem like a treat; you know that spring is around the corner when the Bärlauch is on sale, that summer is here when the peaches and apricots arrive. You could sell asparagus year-round, but it will be largely ignored apart from the six-week period when everyone goes crazy for it.
QUOTE (sarabyrd @ Oct 31 2007, 9:19 am)
@ crayon - Possibly the grocers don't bother selling gooseberries, blackberries and rhubarb because so many people grow them in their own gardens. Coal to Newcastle or Eulen nach Athen, you know. Do you have a large garden or access to an allotment? Beat the system.
Every greengrocer around here has the lot in season.
We have them in the garden as well.
...and STB, a very good point. The seasonal idea does make it feel like a treat, indeed, the way it should be.
Who wants to eat fresh goosegogs, blackberries etc. on Christmas day? If you want to, you can by preserves.
Oddly enough, there are seasons for blackberries and cherries and strawberries
and asparagus and so on.
In Tescoland everything is flown in endlessly...
Here in Germany there is a slightly closer connection to the seasons.
A good thing.
Reduces food miles
and asparagus and so on.
In Tescoland everything is flown in endlessly...
Here in Germany there is a slightly closer connection to the seasons.
A good thing.
Reduces food miles
Yes I completly agree with the seasonal food (my original point being that I hadn't seen these things in any supermarket since I arrived early in August), and I will now attempt to grow my own things in the garden, better than supermarket food anyway. Happy to beat the system any day of the week!!
As for back in England, oh yes its much better here who wants blueberries and raspberries in the winter anyway? At combi I saw the first cranberries (ok sent from America, but thats to be expected!) the other day. Too bad I couldnt find a single pumpkin on 31 October because the day before there were lots and lots of them, but I guess some kind of rush meant they were all sold out!?
If I steal the neighbours rhubarb and eat it, will I be poisioned then?
As for back in England, oh yes its much better here who wants blueberries and raspberries in the winter anyway? At combi I saw the first cranberries (ok sent from America, but thats to be expected!) the other day. Too bad I couldnt find a single pumpkin on 31 October because the day before there were lots and lots of them, but I guess some kind of rush meant they were all sold out!?
If I steal the neighbours rhubarb and eat it, will I be poisioned then?
Oh yeah Germans love that. Unlike other nationalities. Why dontcha just ask them? Only the roots would survive the winter anyhow, you might as well get rid of that extra plant mass -- I'd be interested to hear if you liked eating it actually. You won't be poisoned, but I think it'd taste nasty and leave your teeth feeling really icky. But prove me wrong!
You might get poisoned by the neighbours for nicking their gear, aye.
CMA Saisonkalender tells you what's in season in Germany.
CMA Saisonkalender tells you what's in season in Germany.
scotland leads the way with the Fife diet - http://news.scotsman.com/scotland.cfm?id=1727422007
a revolutionary new idea to just buy locally available produce! as we're in fife, i'll give it a go and let you know what it's like to be part of this massive step forward.
a revolutionary new idea to just buy locally available produce! as we're in fife, i'll give it a go and let you know what it's like to be part of this massive step forward.
Hello Slowfood movement, founded in Bra, Italy, 1989. http://www.slowfood.com/
(Yes it's really "Bra". I was just there last week.)
There's a rash of books out right now about living for a year on produce grown within 10 km of your house, lemme see if I can find the link...
got it: http://www.npr.org/templates/story/story.p...toryId=15337128 several links there.
(Yes it's really "Bra". I was just there last week.)
There's a rash of books out right now about living for a year on produce grown within 10 km of your house, lemme see if I can find the link...
got it: http://www.npr.org/templates/story/story.p...toryId=15337128 several links there.
QUOTE
All Things Considered, October 16, 2007 · A lot of people talk about eating locally, but Manny Howard went further. He created a farm in his 20- by 40-foot Brooklyn backyard — with rabbits, chickens, and a host of vegetables — and was determined to spend a month eating only from his land.
there was a very good interview with aa gill (food and restaurant critic) in the times the other week where he condemned the organic faddists as they'd rather buy organic food flown from the other side of the world than non-organic food grown locally.
'tis a problem yes. If everyone just ate locally though, we'd have awfully restricted diets. They don't even grow olives for oil in Germany. We'd have to go back to all butter, all the time! Got a link for that article?
aye, i'm thinking along the lines of at least makng an effort to purchase what is possible from local sources as being a step in the...
thankfully we've got the fruit-growing capital of britain right on our doorstep and a lot of farmers' markets, box delivery schemes already happening (oh, and i love potatoes which is lucky!)
thankfully we've got the fruit-growing capital of britain right on our doorstep and a lot of farmers' markets, box delivery schemes already happening (oh, and i love potatoes which is lucky!)
QUOTE (Gen @ Nov 2 2007, 1:04 pm)
'tis a problem yes. If everyone just ate locally though, we'd have awfully restricted diets. They don't even grow olives for oil in Germany. We'd have to go back to all butter, all the time! Got a link for that article?
We could use sunflower oil, plenty of them grown here.
Ho ho, that made me laugh A! Keep 'em coming!
Really? Wasn't meant to be funny!
There are acres and acres of corn, so why can't I get corn syrup? It's not just growing the plants, it's doing the right things to them. Right now I cannot think of anything I require for my daily cooking that does not or could not originate from the nearer surroundings.
Going all Oriental such as Thai or Indian is a cat of a different color.
Going all Oriental such as Thai or Indian is a cat of a different color.
black pepper.
smelly french cheese. although we do get scottish brie.
all the corn grown around munich is used for winter animal feed. got to keep them piggies coming!
all the corn grown around munich is used for winter animal feed. got to keep them piggies coming!
French cheese doesn't really have to come very far compared to the all year fruit and veggies that are flown in from Africa and the like.
very true, french cheese is ok then.
as for all the oriental veg, etc., surely people are growing this under glass here in the uk (and in germany?).
as for all the oriental veg, etc., surely people are growing this under glass here in the uk (and in germany?).
QUOTE (Allershausen @ Nov 2 2007, 2:43 pm)
fruit and veggies that are flown in from Africa and the like.
Exotic fruit is one thing, but apples? Does Europe really need to import apples from South Africa and Chile? I find it mind boggling.
QUOTE (Gen @ Nov 2 2007, 1:04 pm)
We'd have to go back to all butter, all the time!
You say this like it's a bad thing...
How do you use it in a salad dressing is what I want to know.
One thing Germany has in every supermarket fridge section is Butterschmalz -- ghee. Clarified butter. Don't burn like regular. Took me a while to get over the word Schmalz though.
One thing Germany has in every supermarket fridge section is Butterschmalz -- ghee. Clarified butter. Don't burn like regular. Took me a while to get over the word Schmalz though.
QUOTE (Gen @ Nov 2 2007, 1:49 pm)
There's a rash of books out right now about living for a year on produce grown within 10 km of your house, lemme see if I can find the link...
got it: http://www.npr.org/templates/story/story.p...toryId=15337128 several links there.
got it: http://www.npr.org/templates/story/story.p...toryId=15337128 several links there.
I read the article and it was really humorous. It can be done, just takes a lot of work and more importantly luck.
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