Fruits and vegetables

In June, we at last have, once again, a wide choice of fresh fruit grown in our region. Cherries, strawberries and raspberries taste especially good this month, but rhubarb is also coming into season. June likewise sees a continuation of the asparagus and lettuce season.


Regional and seasonal food production also has a social component, because it creates a personal contact between the producer and the consumer, through which the consumer learns to value and appreciate the work that goes into producing the foodstuffs concerned.

This month's

tips and tricks

Country lore – rhubarb

According to ancient country lore, rhubarb should no longer be eaten after 24 June, because the later it is harvested, the more it contains oxalic acid – an element that can be poisonous if consumed in large quantities. That said, it is unthinkable that we could ever eat rhubarb in such massive amounts. Nevertheless, it's a fact that growers no longer harvest rhubarb after 24 June. This gives the plants sufficient time for regeneration, enabling enough rhubarb to grow again in the following year.

Raspberries – a local superfood

Did you know that the raspberry is also known as "the queen of berries"? It is reckoned to be a local superfood, being especially rich in vitamins, minerals and trace elements.

Processing radish leaves

Even the leaves of radishes can be put to good use. However, you should make sure that they are still fresh. Wash the leaves, dry them well and chop them up into small pieces. They not only improve your dishes in terms of taste, but are also a source of lots of healthy vitamins. By adding radish leaves, you can also spice up freshly prepared herb curd or even home-made herb butter, giving it a special, fresh zest.