The merry month of May also offers many a culinary delight – including the first delicious-tasting red and ripe Swiss-grown strawberries!
The kohlrabi harvest is now in full swing as well. This veg can be eaten raw or cooked. It stays fresh in the fridge for weeks, but the leaves must be removed before storing as these will suck moisture from the bulb. Use the leaves to make, for example, a tasty pesto sauce.
Recipe recommendation Kohlrabi fritters with parsley quark