Copy-Paste “Journalismus”

Der Online-Tagi – umd damit die gesamte Newsnetz-Welt – klaut frischfröhlich im Web und gibt dazu noch nicht einmal die Quellenangaben an.
Gestern früh entdecke ich diese Bildstrecke der “neusten” Photoshop-Pannen auf www.tagesanzeiger.ch und irgendwie kenne ich doch das alles schon von einem meiner Lieblingsblogs…
Ist das der neue Online-Journalismus, der die Newsnetz-Seite lukrativ machen soll? Ist das der Web 2.0 Ansatz des Tagesanzeigers? Die Inhalte irgendwo im Web zusammenklauen, keine Quellen angeben und dann die Seite mit Werbung zukleistern? Eine schöne neue Welt…

midweek mainstation market

As a part-time student and full-time employee unfortunately I lack the time to hit the morning markets in and around Zurich. That’s why I stash up on fresh organic and seasonal vegetables every wednesday on the market in Zurichs mainstation. The market is open from 10 am to 8 pm and that makes it perfect for people working all day.

Ample abundance

My favourite market stalls would definitely be “Maurer”, selling organic vegetables and fruit, the local cheeses from “natürli” and the Manser backery with its sensational “Manser Spitzli”.  But there’s much more! Various Italian Delis selling all kinds of olives, sun dried tomatoes, bruschetta spreads, cheeses, salamis and other sausages. A lebanese specialities shop, sinful soft cheeses from Fribourg, Greek antipasti and probably the best grilled chicken in town.

Seasonality is key

Over the last few years I’ve become more and more addicted to fresh seasonal and local produce. In my opinion it is essential for good home made cooking and the seasonality helps me keep a clear consience in regards of my ecological footprint. Also, I’ve realised it adds pleasure to my eating experience. I find it exciting waiting all winter for the first fresh tasteful asparagus, spinach, courgettes, tomatoes, eggplants and other veggie delights.

And that’s why I’m so glad there’s the midweek mainstation market in Zurich!

beloved burrata

I remember very well, when i had my first burrata. it was about three years ago on the last day of a wonderful holiday with my sweetheart in Tuscany. We both loved the taste of this cheese delicacy from the first bite and when I walked across the market the other day and saw a guy selling Italian cheeses and also burrata, my heart leaped with joy. Even though the price made me think twice I had to get one and carried it home full of anticipation for the moment I could open and savour it.

Organic gold

I hit the market again yesterday after Uni for a reload of fresh spring veggies, and what a joy to see the organic farmer already had the first tomatoes on offer.  I added some young fennel, radish, courgette and spring onions to the basked, picked up an olive ciabatta from the Italian deli and headed home for a healthy dinner.

Chop-Chop

First I washed the fennel and thinly sliced it, added some salt, a light white wine vinegar and two teaspoons of extra vergine olive oil and let it marinate. I washed a few radish and arranged them next to the fennel salad for coulour. Then I cut the tomatoes into thin slices, laid them out on a plate and put the burrata on top. I chopped some fresh basil from our herb balcony, added some cracked black pepper and a drizzle of extra vergine olive oil. 

Tower Power

While all this was marinating and getting my juices running, I cut the courgettes into bars and fried them on medium heat in some olive oil, I also put some cloves of garlic in the frying pan for flavour. When the courgettes had that lovely golden brown colour, I stacked them on a plate, chopped the fried garlic and some fresh mint (again from our herb balcony) and sprinkled them over my courgette towers. A little bit of olive oil to finnish it off and ready was our tasty and healthy dinner!

We cut some slices of the olive ciabatta, opened our last bottle of Dolcetto d’Alba from Ascheri and enjoyed the veggie delights, remeniscing about our wonderful Tuscan holiday.