The awareness and demand for organic, local and simply healthy food products is steadily rising. Some countries have been embracing the notion of “going local” and consciously cooking with quality ingredients for a long time already, others are quickly catching up. XXL supermarkets seem to also jump on the band wagon and even though it appears as a smart strategy noble pro consumer gesture, a healthy bit of skepticism may be appropriate. On the other hand, how do you know that a seemingly high quality food product isn’t a fake, how often do you get the chance to visit a production site yourself? Especially if it’s your favorite stall on your local market!
A couple of weeks ago, on a typical Saturday morning, we made a stop at our favorite herb and preserves stall (Rottler) on the Viktualienmarkt. Rottler’s product line focuses on preserves such as jams and chutneys, herbs and spices as well as delicatessen including truffles. Like usually we’d chat with Hans Hollweck (the owner) about this, that and the other, totally forgetting about time. He is a charismatic character, always with a twinkle in his eye and a sly smile, but what a lot of his customers may not know, he not only caters to high-end restaurants and chefs, he was one himself – in, what he refers to as his previous life.
Food comes in different shapes, forms and – of course – flavors. Some of them are true crowd pleasers (strawberries or chocolate are no-brainers), some of them are polarizing (thinking of olives or capers) and comparatively few of them come with a bad rep (second helping on the offal anyone?). I have been a very picky eater for the first two decades of my life and sort of still am, but do admire adventurous people like Eddie or our dear friend Hande, who recently shared with us stories about traditional food in Turkey, involving tripe and buffalo sheep testicles … yumm.
It has become pretty en vogue -not only in high-class restaurants- to eat off the beaten track, picking a dish that could easily provoke a hysterical and disgusted reaction by other guests. “Yuck, I’d never….!”. Try everything once is a keen and open minded motto for every foodie and I have a lot of respect for everyone willing to broaden their culinary horizon outside of their comfort zone.
Thank you all so much for participating and your wonderful entries. When we initially came up with our theme “jams and sweet preserves” for this month’s edition of Sugar High Friday (inaugurated by Jennifer, the Domestic Goddess), we had little idea about the level of creativity and ingenuity the food blogging community would display. A whiff of concern that we might end up receiving a 1001 strawberry jam recipes was quickly dissolved! Many entries feature ingredients I never thought of adding to a jam recipe, like beer, shallots and sesame. What a shame, hosting SHF doesn’t come with free samples for the host…! Again, thanks everyone for contributing, I’m in complete awe over the beautiful labels some of you created. But see for yourself…
Submissions are listed in the order they were received.
Blueberry Port Chutney Shortbread BarsDanielle from Habeas Brulee
Brooklyn, NY
Shallot, Beer, Prune, and Cocoa Nib JamDavid from DavidLebovitz.com
Paris, France
Apricot & roast pistachio jamjohanna from the passionate cook
london/uk
Grand-Mo’s Apricot Jamelodie from mon petit biscuit cuit
France
Fig and Hibiscus JamHelen from Tartelette
Charleston, SC
Jam SessionsJenjen from Milk and Cookies
Sydney, Australia
It was pretty clear form the get-go that last weekend would be all about making jams and preserves. Hosting this month’s edition of Sugar High Friday I ought to better come up with a decent contribution myself, shouldn’t I. Books and magazines have been studied, shopping lists – not only one – have been written and still, all plans were quickly thrown overboard the minute I entered the market. How come that I have such a hard time sticking to a shopping list? Sure, it’s a good thing to show some flexibility and being able to wing it – if required, or in this case, adapt to food that is available and in season. But if raspberries are in season, available and on my list, why is it that I suddenly feel the urge to go for blackberries? So weird.
Sometimes compromises are a good thing, other times I want my cake and eat it too. So in the end I purchased all items on my list PLUS the ones I spontaneously decided I needed to have, which made me look like a burro. The Stephani stand owner facetiously commented the situation with a question, asking where I had left my man… There you go, they’re never around when you need ’em most!
