WILD FOOD COLLECTOR'S BOXES 2021
The Wild Food Collectors Box is back!
Once again, we have captured the flavor of the seasons for you! As in the past winter, we used the year to collect all sorts of treasures from nature and turn them into edible treasures. We hereby open our pantry for you!
Wild Food Collectors Box is a limited edition of unique edible items. The scent of spring blossoms, warm summer days in the forest, expeditions through old orchards are preserved in jars and bottles. With these picked and foraged products, we take you on a little culinary journey through the Brandenburg countryside in the changing seasons. This is a cooperation project of Kit Schulte | Schöne Heimat, Inés Lauber | Studio Inés Lauber and Martin Rötzel | The Monk Garden. (More info below) |
Four different boxes, each with a limited edition of only 10 are available.
You can order the Wild Food Collectors Box here. IMPORTANT! In case you pick up, please specify your pick-up location (in Schöneberg, or at the Silent Green Christmas market on December 4th and 5th) when ordering, by leaving a note to us. Or email to [email protected] Shipping within Germany: plus 7,49 shipping costs The box can also be sent as a gift. We will gladly enclose a greeting card with your words. Please also leave the information in the note to us. |
Please note: BOXES ARE ONLY SHIPPED TO ADDRESSES IN GERMANY AND COUNTRIES IN THE EU!
Schöne Heimat - A culinary Exploration of Berlin & Beyond
A passionate cook and nature lover, Kit Schulte founded Schöne Heimat - a culinary exploration of Berlin & Beyond six years ago. A combination of a market tour, cooking class and a shared lunch offers English-speaking tourists the opportunity to experience a new insight into modern German cuisine with a focus on seasonal and regional products and preferably organic and heirloom vegetables. Kit this year launched the book "modern german food from a berlin kitchen" with 280 pages in English. The book will be published in German in spring 2022 by Callwey Verlag, Munich.
Studio Inés Lauber
Inés Lauber is a food experience designer, consultant, activist and chef. In 2012 she founded Studio Inés Lauber, a design studio for culinary concepts and trend research. Since then, she has conceived and designed spatial installations, staged events, pop-up restaurants, led workshops and realized performances, exhibitions and guerrilla actions - all around the theme of food and eating. The idea of sustainability is omnipresent in her projects. Since 2015, she has been foraging and experimenting with edible wild plants.
The Monk Garden
Permaculturist, fermentation guru and wild food collector Martin Rötzel runs a dedicated garden project in Berlin-Teltow and is founder of an urban medicinal garden at the Apostel Paulus Kirche in Berlin-Schöneberg. With a lot of knowledge and passion Martin produces herbal teas, regional spices, oxymel, kwass as well as all kinds of fermented products, liqueurs and more. In the monk garden, "new" and "aged" products are created throughout.
A passionate cook and nature lover, Kit Schulte founded Schöne Heimat - a culinary exploration of Berlin & Beyond six years ago. A combination of a market tour, cooking class and a shared lunch offers English-speaking tourists the opportunity to experience a new insight into modern German cuisine with a focus on seasonal and regional products and preferably organic and heirloom vegetables. Kit this year launched the book "modern german food from a berlin kitchen" with 280 pages in English. The book will be published in German in spring 2022 by Callwey Verlag, Munich.
Studio Inés Lauber
Inés Lauber is a food experience designer, consultant, activist and chef. In 2012 she founded Studio Inés Lauber, a design studio for culinary concepts and trend research. Since then, she has conceived and designed spatial installations, staged events, pop-up restaurants, led workshops and realized performances, exhibitions and guerrilla actions - all around the theme of food and eating. The idea of sustainability is omnipresent in her projects. Since 2015, she has been foraging and experimenting with edible wild plants.
The Monk Garden
Permaculturist, fermentation guru and wild food collector Martin Rötzel runs a dedicated garden project in Berlin-Teltow and is founder of an urban medicinal garden at the Apostel Paulus Kirche in Berlin-Schöneberg. With a lot of knowledge and passion Martin produces herbal teas, regional spices, oxymel, kwass as well as all kinds of fermented products, liqueurs and more. In the monk garden, "new" and "aged" products are created throughout.
the products
Jelly - blossom of black locust
These black locust blossoms come from Kit's large, old trees in the garden. Fortunately, some large branches hang low enough that they can be picked. We captured the scent of spring in this jelly. Brilliant with cheese, cottage cheese, pancakes or for special desserts.
Quitzöbler Quince Chutney
The tree is still small - all the more amazing that it has provided us with such a bountiful harvest! We processed the freshly harvested quinces into a delicious chutney. The chutney goes perfectly with cheese but also with baked vegetables or meat.
Sea buckthorn mustard
Sea buckthorn thrives magnificently on our sandy soils, but due to its long thorns it is quite labor-intensive to harvest. But worth it, because the fresh berries are real vitamin bombs and super tasty to boost! We experimented a bit and created a fine mustard with sea buckthorn.
Dandelion flower syrup
In April, when the meadows were full of yellow dandelion flowers, we packed our baskets to the top and made a vegan honey: the flower syrup has a caramel aroma, similar to a forest honey. Only without a bee.
note: if it is too thick, just put the bottle in some hot water. It then quickly liquefies again. Similar to honey.
Regional Za'atar
Za'atar is a popular spice blend from the orient - a true all-rounder that peps up any dish, be it vegetables, meat or fish. It can also be eaten as a quick dip, by simply mixing it with olive oil and salt. We're big za'atar fans and thought, why not try putting together a mixture of sour berries, herbs and roasted seeds from our local latitudes that comes close to the idea of za'atar? É voilà! It turned out fantastic!
Wild Mugwort
You could call it the "rosemary of the north": mugwort has digestive properties and is traditionally added to roasted goose. We recommend mugwort as an ingredient in any hearty stews, sauces or soups.
Wild Grappa
This grappa is from one of the best organic winegrowers in the Palatinate and is produced only in very small quantities. In the traditional way, it was blended with rue and rose, in which an extract of both wild plants was drawn. The rue comes from long walks through the Ligurian mountains and the roses are handpicked from our own natural garden.
Wild fruit Amaretto
Amaretto is traditionally made from apricot pits, through a maceration process the bitter almond oils are extracted. We have recreated this process with pits from wild plums and wild cornelian cherries. The slightly fruity note comes from the leftover pulp around the pit.
Tea Belly Feeling
This tea is soothing and cleansing. Something special is the Chinese mugwort, which is an absolute wonder weapon in traditional Chinese medicine. Lemon balm calms the nerves and yarrow has a relaxing effect on the gastrointestinal tract and stimulates the flow of bile.
Tea Calming Pole
This tea is an absolute all-rounder. It brings calm, cleanses and counteracts bacteria. Lime blossom and lemon balm have a stress-relieving and calming effect, so this tea is best drunk in the evening.
Tea machine food
As Schiller so beautifully called our body a machine, even today the overall system seems fragile and yet incredibly strong. This tea strengthens the heart muscles, cleanses the blood and provides many healthy ingredients especially with the nettle, which is full of vitamins, calcium, protein and other nutrients.
Sea buckthorn elderberry juice
We processed the vitamin-rich sea buckthorn berries freshly harvested directly into a pure mother juice and added a light elderflower syrup. The sour berry benefits from the lovely notes of the blossoms - spring has kissed autumn.
Gooseberry-Currant Schnapps
We have preserved the berry harvest from our garden for the winter: this fruity brandy is an excellent digestif and reminds us of the sunny days of this year.
Mousse Reneclaude
Wild reneclaudes, apples and beet from the garden: a great combination for a fruity compote that goes perfectly with cream curd, pancakes, semolina pudding or other desserts. But also a delight simply spooned straight from the jar!
Wild Forest Salt
Fine Maldon salt flakes and dried wild mushrooms play the main role in this spice blend. A little bit of forest in pocket size or also umami to-go...
These black locust blossoms come from Kit's large, old trees in the garden. Fortunately, some large branches hang low enough that they can be picked. We captured the scent of spring in this jelly. Brilliant with cheese, cottage cheese, pancakes or for special desserts.
Quitzöbler Quince Chutney
The tree is still small - all the more amazing that it has provided us with such a bountiful harvest! We processed the freshly harvested quinces into a delicious chutney. The chutney goes perfectly with cheese but also with baked vegetables or meat.
Sea buckthorn mustard
Sea buckthorn thrives magnificently on our sandy soils, but due to its long thorns it is quite labor-intensive to harvest. But worth it, because the fresh berries are real vitamin bombs and super tasty to boost! We experimented a bit and created a fine mustard with sea buckthorn.
Dandelion flower syrup
In April, when the meadows were full of yellow dandelion flowers, we packed our baskets to the top and made a vegan honey: the flower syrup has a caramel aroma, similar to a forest honey. Only without a bee.
note: if it is too thick, just put the bottle in some hot water. It then quickly liquefies again. Similar to honey.
Regional Za'atar
Za'atar is a popular spice blend from the orient - a true all-rounder that peps up any dish, be it vegetables, meat or fish. It can also be eaten as a quick dip, by simply mixing it with olive oil and salt. We're big za'atar fans and thought, why not try putting together a mixture of sour berries, herbs and roasted seeds from our local latitudes that comes close to the idea of za'atar? É voilà! It turned out fantastic!
Wild Mugwort
You could call it the "rosemary of the north": mugwort has digestive properties and is traditionally added to roasted goose. We recommend mugwort as an ingredient in any hearty stews, sauces or soups.
Wild Grappa
This grappa is from one of the best organic winegrowers in the Palatinate and is produced only in very small quantities. In the traditional way, it was blended with rue and rose, in which an extract of both wild plants was drawn. The rue comes from long walks through the Ligurian mountains and the roses are handpicked from our own natural garden.
Wild fruit Amaretto
Amaretto is traditionally made from apricot pits, through a maceration process the bitter almond oils are extracted. We have recreated this process with pits from wild plums and wild cornelian cherries. The slightly fruity note comes from the leftover pulp around the pit.
Tea Belly Feeling
This tea is soothing and cleansing. Something special is the Chinese mugwort, which is an absolute wonder weapon in traditional Chinese medicine. Lemon balm calms the nerves and yarrow has a relaxing effect on the gastrointestinal tract and stimulates the flow of bile.
Tea Calming Pole
This tea is an absolute all-rounder. It brings calm, cleanses and counteracts bacteria. Lime blossom and lemon balm have a stress-relieving and calming effect, so this tea is best drunk in the evening.
Tea machine food
As Schiller so beautifully called our body a machine, even today the overall system seems fragile and yet incredibly strong. This tea strengthens the heart muscles, cleanses the blood and provides many healthy ingredients especially with the nettle, which is full of vitamins, calcium, protein and other nutrients.
Sea buckthorn elderberry juice
We processed the vitamin-rich sea buckthorn berries freshly harvested directly into a pure mother juice and added a light elderflower syrup. The sour berry benefits from the lovely notes of the blossoms - spring has kissed autumn.
Gooseberry-Currant Schnapps
We have preserved the berry harvest from our garden for the winter: this fruity brandy is an excellent digestif and reminds us of the sunny days of this year.
Mousse Reneclaude
Wild reneclaudes, apples and beet from the garden: a great combination for a fruity compote that goes perfectly with cream curd, pancakes, semolina pudding or other desserts. But also a delight simply spooned straight from the jar!
Wild Forest Salt
Fine Maldon salt flakes and dried wild mushrooms play the main role in this spice blend. A little bit of forest in pocket size or also umami to-go...