Some of you might wonder if we’re living a completely self-sustaining lifestyle. While it’s possible for us to cook mainly with homegrown fruit and vegetables during the fruitful harvest season from June till November, we still need to fill in with store-bought food outside of the bountiful summer and fall months when the plants in our garden are either in hibernation or just waking up from their long winter sleep at the beginning of spring. 

When it comes to groceries we prefer to use high-quality, regional and organic food, that we can buy in farm shops in our area. 

We think it’s a special experience to visit the local farm shops, cozy neighborhood cafés and producers, which you can find on the comprehensive but pocket-sized map made by Landurlaub MV where regional farmers and their products are listed.  A collection of more than 100 regional producers, small gardening shops, handicraft businesses, farmers’ markets and shops as well as cafés are found there.

You can even visit the producers in their factories to get to know the people behind the concept, learn about their way of manufacturing and taste their specialities. Freshly picked wild herbs, locally grown mushrooms, liquors made of regional fruit, old varieties of apples, bread freshly pulled out of the oven of old neighborhood bakeries… basically everything you can wish for is found on this map. 

We think the variety of different mills in Mecklenburg-Vorpommern is particularly interesting: salt-, oil-, mustard- or coffee mills are located here. You can even find the state’s only regular producing windmill not far from where we live, where organic flour made of rye, wheat or spelt is made like it was done more than 100 years ago. We used one of these traditionally produced flours and other local ingredients for the following recipe.            

For 2 servings (1 baking sheet)

Mix the flours, salt, sunflower oil and water in a bowl and knead into a smooth dough for at least five minutes. Cover the dough and let it rest for 20 minutes. In the meantime, preheat the oven to 220 °C top/bottom heat. Season the crème fraîche with smoked salt and a pinch of nutmeg. Peel the white asparagus and cut off the woody ends. Cut the asparagus diagonally into fine strips or slices and salt lightly. Wash the leeks thoroughly and cut into fine rings. Slice the radishes and chop the herbs. Dust the work surface with flour, roll out the tarte dough thinly and place on a well-floured baking sheet. Spread the dough with the crème fraiche and top with the leeks and asparagus. Bake the tarte flambée on the middle rack for 12-15 minutes, until the edges of the dough are lightly browned and crispy. Then cut into pieces and top with the radishes, pea shoots and herbs.


  • Ich hab mit Euch ja wegen des Ofens auf Instagram schon geschrieben. Was Ihr da macht ist einmalig und die Ecke, in der Ihr lebt traumhaft schön. Alte Knochen müssen ins Warme und nicht in den feuchten, windigen, schönen Osten, das kommt 10 Jahre zu spät für mich.
    Viel Glück

  • Ich freue mich wieder von euch zu hören/lesen/sehen. Die Fotos sind wieder phantastisch!

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