SEASONAL FRUIT AND VEG:
This is a link I found for England, but I think most of central Europe will be similar.
beetroot*, brussels sprouts*, carrots, cauliflower*, celeriac*, celery, chicory*, horseradish, jerusalem artichoke*, kale*, kohlrabi, leeks*, onions, parsnips*, potatoes (maincrop)*, purple sprouting broccoli, radishes, rhubarb*, rocket, salsify*, shallots*, spinach, swede*, turnips
apples, blood oranges*[i], clementines*[i], kiwi fruit*[i], lemons*[i], oranges*[i], passion fruit*[i], pears, pineapple*[i], pomegranate*[i], satsumas*[i], tangerines[i]
HERBS, FLOWERS, FUNGHI, NUTS:
chives, coriander, mushrooms (cultivated), parsley (curly), truffles (black)*[i], walnuts*[i]
Recipe for Pear and Apple pie:
Melt 250g of butter in a fryingpan.
Add sugar to taste (but quite a bit)
Cut all fruit into a large chunks.
Add to to mixture and leave for a while (40m maybe), stirring in between the chapters of whatever book you’re reading.
Add cinnamon, muscadet and a touch of lemon juice.
You can add more butter/sugar if you want and if it gets too thin then add flour to thicken it back up.
Take mixture of heat and leave to cool a little, during which time you can preheat over to gas mark 5 or 6.
Grease pan, add pastry base (for how to make pastry I’ll comment on this later).
I made a lattice for the top (pictures to follow).
Oven it until the top is brown then cover with tinfoil and leave for 40m. Leave to cool and serve.
I’m eating a slice now and it’s like sugary heaven (which for me is a bit like hell as I’m quite sensitive to sugar, but sod it).