For 3 servings

Cut celeriac, potato and carrots in about 2 cm cubes, cut the leek into rings. Finely chop onion and garlic. In a large pot, sauté onion and garlic in canola oil until translucent. Ground cumin and coriander seeds in a mortar and sauté together with cayenne pepper, paprika, turmeric and tomato paste, for one minute.
Add vegetables. Sauté for another 1–2 minutes, and then add lentils.
Add water and salt, bring soup to a boil, and simmer for about 20 minutes until lentils and vegetables are cooked.
Salt to taste, and garnish with sprouts.

Almost exactly one year ago we cut the first sod in our garden. We never dared to dream how richly it provided during the first season. 

We last reported about it four months ago. After that, we could harvest some longer, but we finally had to prepare our garden for the winter. The raked up leaves serve as a warming layer on the patches and protects our young trees from frost. Also, they serve as a home for hedgehogs, insects and others. The leaves are converted by micro organisms and other small animals into hummus, thus strengthen the soil. 

Now, it is quiet in our garden since it is left more or less to itself. However, we still get excited about some small harvests. Red cabbage, kale, Brussels sprouts, savoy and even some small white cabbages were waiting on the patches to be reaped. At the end of January, we got some herbs and even some small broccolis. Apart from that, we were delighted about our pickled summer vegetables. 

The last grilled and pickled zucchini had to go a few days ago.

However, half dried tomatoes in oil, tomato sauce, pickled cucumbers, jams, dried cherries, our ardently loves apple juice, sauerkraut, and other ferments let us remember a fruitful summer. We keep our fingers crossed that it was not just beginner’s luck, and that we even might increase the outcome next gardening season.

We already made new plans. After a careful check on our seeds, the first were already planted. We are looking forward to telling more about our garden, the growing plants and the harvest. We hope to inspire one or the other to grab a shovel themselves.

Even the tiniest spot can bring you the joy of gardening, and be it just the herbs on the windowsill. Not too long ago, we used every free spot on our balcony to grow herbs and vegetables like tomatoes, cucumbers and peas. Every plucked fruit causes joy.

Are you gardening yourself, or do you plan to do it this year? Tell us about your ideas and thoughts!

For 2 servings

Until now, sweet potatoes were a rarity on our dinner table. The transportation way was too long, the needed energy and the environmental impact too high. It is absurd that we now buy it more often, since due to climate change the sweet potato now grows in our area, too. Essential for a successful cultivation are new breeds, but also a mild climate, and protection from wind and cold rain. This year, we want to try to cultivate them ourselves and we are excited to tell you about the progress!
Back to our recipe. Sweet potatoes are only loosely related to our potatoes, but apart from that they live up to their name. This nodule’s incredible sweetness can be used perfectly to balance the sourness of fermenting. We love experimenting with our fermented products, so we also have a variety of sauerkrauts. Of course, we have the classic, but hot white cabbage and sauerkraut with turmeric, which adds a golden colour, you’ll always find in our pantry. We used the last one, also known as Golden Kraut, for our recipe. But no matter which sauerkraut you use, it is important the kraut is put on the potatoes fresh. This way it is still crispy, but also keeps the important lactic acid bacteria which are so healthy.

Preheat the oven to 220°C (upper/lower heat) and put a slice of baking paper on a baking rack.
Wash the sweet potatoes well and prick them a few times with a knife. Bake the vegetables on the middle rack for about 35-45 minutes, depending on how large they are, until they are soft (test with a stick).
Blend the cashews with the vinegar, maple syrup, sunflower oil, capers and water until creamy, and season with salt. (If you do not have a powerful blender, you need to soak the cashews for about 4 hours or even over night in fresh water.)
Heat a small pan and fry the chickpeas in the oil until they start to leap. Season with smoked paprika and salt.
Cut the potatoes lengthwise, press the halves aside and salt them a bit. Afterwards, cover them with sauerkraut, chickpeas and sauce.
Additionally, we garnished the dish with sesame and mustard greens. Right now, they grow as green manure on our patches, and their tanginess is a great addition to the dish. Of course, you can also use other spicy salad like rucola or radish sprouts.

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