June is slowly but surely driving the sweat out of our pores. Not only because the temperatures are rising and the sun is higher than ever before in the year – students and pupils have to put in another intellectual final spurt for the final exams of the summer semester and the working people are already dreaming of the beach, mojito at the ready. The sweat on our faces over the last few weeks before the long-awaited summer break is draining many important minerals from our bodies. But June enters the scene at just the right time as a noble savior, providing us with a sheer abundance of fresh and regional fruit and vegetables and helping our nutrient and vitamin balance to flourish.
This grows in the open field
Fruits
The first cherries, strawberries and currants are ripe for the picking!
Not fruit, but fruity and delicious – elderflowers!
Vegetables
- Lettuce in every shape and color
- Beans
- Peas
- Fennel
- Onions
- Broccoli
- Cauliflower
- Chinese cabbage
- Potatoes
- Kohlrabi
- Radish
- Spinach
- Asparagus
- Turnips
- Beet
- Celery stalks
- Swiss chard
- Leek
- Rhubarb
- Radish
From protected cultivation and (un)heated greenhouse
Fruits
Himbeeren, Erdbeeren und Kirschen
Vegetables
- Tomatoes
- Zucchinis
- Cabbage
- Cucumbers
This month’s recipe is entirely dedicated to the motto “sweet and flowery”. That’s why the following is on the table in June:
Recipe for baked elderflowers
In warm years as early as the end of May, but mainly in June and sometimes into July, elderflowers are in bloom and call for eagerness in the kitchen – because the much-loved elderberry syrup or elderberry jelly is a must. Perhaps less well known is the fact that elderflowers can also be made into a delicious dessert.
Ingredients (4 portions)
15 elderflowers (with stems)
150 ml milk
150 g flour
2 eggs
1 tsp sugar
A pinch of salt
Butter or oil for frying
Preparation
Beat the eggs until frothy, gradually add the milk, sugar and salt and mix. Finally, work in the flour to create a liquid batter. (Not quite as runny as pancake batter)
Heat the oil or butter in a pan.
Now dip the elderflowers in the batter, wipe off the excess batter and fry in the pan until golden brown.
Drain on a sheet of kitchen paper and dust with powdered sugar. And the flowery, delicious dessert is ready to serve!