Monday, September 29, 2008

Vegetarian German night

As we sat down to eat last night, we looked at each other and realized that virtually the entire meal we were about to eat was local and organic. Not only that, it was extremely delicious - it made us want to eat like this all the time. It reminded me of the food of my childhood, and I felt very connected to a long tradition of serving these foods during the fall harvest. Granted, there would likely have been a ham involved, but we just don't eat that much meat - it wasn't missed. The only improvement might be to find another vegetarian dish that appeals to the umami receptors a little better. The litmus test would be my father - if you can serve him a vegetarian meal and he doesn't say "it was very good, but I don't feel full without the meat," you've accomplished something great.

A German Night To Remember

Kase - A hard, local goat cheese
ApfelsoBe - Applesauce made with local McIntosh apples
Gurkensalat - Cucumber salad with tarragon vinegar and dill
Kartoffelsalat - Potato salad with chervil & lovage
Sauerkraut - Pickled cabbage with garlic
Kohlrabi mit butter - Kohlrabi (a turnip-like vegetable) with goat butter
Bohnen mit butter - Beans with goat butter
Waldmeister getranke - A drink made with infusion of sweet woodruff

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