Last Sunday I visited the seed and seedling market of Pro Specie Rara foundation. Pro Specie Rara was established in 1982 with the aim of rescuing, protecting and preserving traditional species and kinds of farm animals, crops, fruit and vegetables to ensure that they do not die out.
It took place in the wonderful setting of Elfenau Park here in Berne. I was there quite early in the morning when not yet many people had arrived and the sky was still grey. It was amazing to see all the traditional flowers, vegetables and herbs! Like all the other visitors I could not resisting buying some plants for our balconies and garden. For instance I bought a seedling for "Reisetomate" or traveler tomato. It's name is due to the ability to rear it apart a piece at a the time withougt having to use a knife. Hereafter a photograph by google. I hope will look the same!
Continuing my last post I am happy to publish the recipe the recipe for the Pansparago:
Baking tin about 30 cm length, 1 kg asparagus (white and green), 1 toast bread (about 30 cm long), 50 g butter melted, 2 large eggs, 2 dl full fat cream, 80 g parmesan freshly grated, salt, pepper, nutmeg
Peel the asparagus, blanch so that they are still crunchy, put them in icy cold water in order to prevent further cooking. Line the baking tin with the toast slices (bottom and sides). Butter the toast with the melted butter. Fill in the asparagus (dry them beforehand so that the bread doesn't get soaked). Mix together the eggs, cream, parmesan, salt, pepper, nutmeg, also add the remaining butter. Pour over the asparagus. Bake in the preheated oven for about 40-50 minutes at a temperature of 200°C.
It is delicious with a fresh salad and a vinaigrette.
Once again the weather is miserable and nasty and the weather forecast is not good at all. If this applies also to where you live have a look at Dimi's blog. The atmosphere of her latest post will take you out of the weather misery and set you into summer mood!