Farm to Table Stories #Munich

Studying in Australia previously made me learn to care more about how food is prepared and the ingredients that went into it. Similarly, it's nice to learn about the practices in Germany and the stories behind the foods that are more commonly consumed here.

The weather in Bavaria has been rather strange this year and the chilly weather has dragged on into end of spring. Apparently this has affected the grazing of the cows! I learnt that usually they are taken out into the pastures this time of the year but this year they can't cause the fields are still covered with snow. (Read more) In fact, towards the end of summer, there is actually a festival surrounding this whole event.

There are also so many varieties of milk to choose from but I've come to like Bergader milch :) I learnt what a "mountain farmer" is, and that this title is only given to specialized farmers in the EU!

Oh! And I just really like this new Milka "soft moo" brownie :P Milka is really popular in Germany but it's originally from Switzerland. It is a brand that stresses the importance of using "alpine milk" in making their chocolates :P

Recently there was also an article published about how Germany would be the 1st country to ban mass culling of male chicks! It is heartening to note how Germany is embracing such ethical practices and moving towards more scientific ways to enhance the farming process, instead of having to resort to current measures. (Read more)

I also came to notice that Germany has very unique asparagus. I'm used to seeing the thin green ones, but here they have thick giant white ones. I came to learn that it's German's favourite vegetable!

There's an interesting video on this seasonal vegetable and how it reminds one of spring~ WATCH

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Update June 2021: We recently had an outing to Piccolo Principe which is an Italian restaurant but their dishes have a German touch to them. For example, the farfalle I had, had both white and green asparagus in it! (featuring the wonderful spargel I too have come to love mentioned above!) I also tried this herbal aperitif that was recommended and it was good, slightly sweet, slightly zingy.

I have been just boiling and eating my spargel because I find there is slightly sweet flavour to it, but I also learnt from a German friend that spargel is really nice to be eaten BBQ-ed :)