Grab Your Market Basket
I’m normally at the Bürkliplatz market every Tuesday and Friday morning. And busy playing in the kitchen trying a new dessert recipe or photographing my latest chocolate tastings. But not when I have a rather critical deadline for a huge project that demands my every minute. I have had the pleasure of working on a very sweet project for the past two months – one that I’ll certainly share here later. Aside from a quick break to see the Burning of the Böögg, I?ve been mostly at my desk. But for now, with most of the work behind me, it was time to step away from my computer and enjoy the beginning of spring in Zürich.
First thing I did with a free weekend? I sat outside in the sun and read a few of my new food and travel magazines. Don’t miss Food & Wine’s May travel issue, their “go list” is exploding with 100 new food and travel experiences (with a few from yours truly). After reading Cuisine de Saison (Swiss) with rhubarb on the cover, I ran back into my kitchen and baked another deliciously vibrant rhubarb crumble. And last but not least, I went to the market!
This time I hopped on the tram to meet my friends, Jack and Silvia of Laughing Lemon, over in Oerlikon. Jack introduced me to this large, colorful market when I first moved to Zürich, as well as to many a vegetable or ingredient I wasn’t familiar with. As I have given him the title before, he’s pretty much a walking culinary encyclopedia. Such fun to spend time with the two of them, and extremely educational as well. If you are thinking their names sound familiar, yes that’s the same Jack and Silvia who taught the pumpkin class last October. And who also taught a chocolate and wine class which I’ll be reporting on here when their new schedule is up. For now, simply enjoy the market’s bounty in all its spring aromas and bright colors….
When in doubt about what’s in season, check out Jack and Silvia’s monthly page, it’s chock-full of helpful, regularly updated information. What to look for now? Strawberries from Calabria, Italy (without all the preservatives they may use in Spain, so I learned this morning)… Huge green and purple artichokes… More varieties of asparagus than you can imagine – thick, thin, super thin, white, green, purplish white… And my favorite, rhubarb. When you see the German word “eigener,” you know the market vendor is growing his own, and if it’s from Switzerland, it will be shorter, thin stalks like above.
Whatever your preference, Swiss, Italian, Dutch or Spanish, enjoy what the market has near you! And let us know what’s filling your market basket too…