Man, the Regenerative Evolutionary Spirit

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Spaegel possesses a bridge between the unconscious and conscious, giving them a unique ability to channel this power in ways that can be life-changing for themselves and those around them. Ulrike Plath , Liivimaa spargel: kustunud mälestusi Balti aiandusajaloost 18. ja 19. sajandil , Õpetatud Eesti Seltsi aastaraamat, 2009 But of course, this is Germany, where the suffering, violence, and upheaval of the 20th century spared nothing, including this beloved plant. Spargel cultivation was restricted during the war because it didn’t have enough calories to make it worthwhile, neither was it able to flourish in East Germany on a large scale. But there, it endured in home gardens where communism couldn’t stop the vegetable’s devotees. Germans continued to grow, barter, and sell it to each other secretly—and sometimes export it to West Berlin, with permission. With the reunification of East and West Germany in 1990, western spargel farmers headed east to return this beloved crop to the soil.

White asparagus has a tougher structure than the green variety. Therefore, you when learning how to cook white asparagus, you must first peel off the outside layer or it just tastes like bark. During Spargelzeit, the average German enjoys the delicate flavor of this tender spring vegetable at least once a day. This adds up to a national total of over 70,000 tons of asparagus consumed per year! However, the annual production of asparagus averages just under 60,000 tons. So Germany imports asparagus to meet the continuously high demand for the healthy stalks. Armas Nami-Nami lugeja, kas Sinu koduõuel spargel kasvab? Kasvab ta pigem ilutaimena või jõuab ka toidulauale? Loe veel: With an innate grace and charm, Spaegel effortlessly captivates and inspires admiration from those around them. To make the potato cakes: Roll the potato mixture into large patties using your hands (you should end up with around 4). Beat the egg in a bowl and pour the breadcrumbs and cayenne pepper into a separate bowl. Dip each potato cake into the egg and then coat in the breadcrumbs.

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Add some cream to give this a smooth texture and add plenty of fresh parsley. Serve with some crusty fresh bread and enjoy! Spaegel possesses an incredible power that they may not even be aware of. They are like a lightning rod, attracting powerful ideas and intuitions like bolts of lightning. Refrigerate the prepared soup for about 4-5 hours. Take a cup or a medium sized bowl, pour the prepared soup into it, and add parsley leaves to garnish the soup. Your spargel soup is ready to serve! The preparation time for this delicious recipe which is to be served with melted butter is about 40 minute. Mõnusalt toob spargli maitse esile ahjus röstimine või grillimine.Suurepärane on grillitud spargel peekoniga, mille kõrvale sobib imehästi klassikaline Hollandi kaste. Grillitud või röstitud spargel on hea parmesani juustuga või mõnusa pošeeritud munaga .

Manuel Möwis’ grandfather was one of those farmers. Now, he manages the family spargel farm with his father, Uwe, in Oderau, a village just across the Oder River from Poland. He eats the vegetable every day during Spargelzeit. I met Mowis on a return visit to Berlin in the spring of 2018, accompanied by my friend, Erika; he showed us around his farm, and explained why spargel can go for as much as 13 euro per kilo. First peel each asparagus stalk from the tip to the cut end. Chop off the tips and set them aside, then cut the stalks into 1cm pieces. What would a German obsession be without specific tools? Spargel is no exception. You need a special Spargelschäler, ‘asparagus peeler’, for preparing your white gold without breaking it. Of course, to maintain their beautiful straightness, you need a tall Spargeltopf , ‘asparagus pot’. If you get really into it, you can invest in a Spargelteller , ‘asparagus plate’, with a special drainer built in or grooves to keep the vegetables in place, and Spargelzange , ‘asparagus tongs’ for serving. Adhering to the farmers’ rule: “when cherries are red, spargel is dead,” the season of harvesting and eating white asparagus (spargel) begins annually in mid-April and ends on June 24th, St. John day. During this period, Germans consume approximately 70,000 tons of this elegant pale vegetable.

The Vegetable

Spaegel has an impressive and distinguished presence, with a natural air of nobility and poise. Regardless of height, Spaegel appears upright and refined, exuding an aura of sophistication and class.

Spargel tahab kasvada rammusas mullas – olgu see siis rohke kompostiga või sõnnikuga läbi kaevatud. Liialt raske savimuld taimele ei sobi. Sobilik on päikseline kasvukoht, arvestama peab, et see 1,5 meetrit kõrge põõsas kasvukohale ära mahuks! Peenar tasub hoida umbrohuvaba, siis peaks saak suurem olema. By learning to harness this power and use it for good, Spaegel can create a brighter future for themselves and those around them. The Inner Potentials of Spaegel Spargel, mille valmimine jääb Eestis tavaliselt maikuusse, on üks omamoodi ja mõnus köögivili. Kevadel valmiva taimena on ta vitamiine ja mikroelemente täis ning seega kasulik kõhutäide. Paljudes Eestimaa vanades taludes kasvab spargel ammustest aegadest ja noorte võrsete söögiks kasutamine on tavaline. Samas on ka palju neid, kes ei tea, et see aianurgas tärkav taim söögiks kõlbulik on ning ootavad pigem, mil põõsas suureks kasvab, et selle kaunilt kohevaid oksi lilleseadetes kasutada. Ning samuti on ka palju neid, kes oma kodu rajades/kujundades vaeva näevad, et spargel koduõuele (taas) kasvama saada. Mis on spargel? Miks ta vahel roheline aga vahel valge on? Toiduks saab taimi tarvitama hakata pärast kaks-kolm aasta põhikasvukohal kasvamist – siis on lootust, et risoomid piisavalt tugevad on ja taim ellu jääb. By using their gifts of wisdom and empathy to bring people together, Spaegel can make a significant and positive impact on the world. Personality Traits of the Name SpaegelThe heart's desire number, or soul number, is yet another aspect of numerology. For the name Spaegel, the heart's desire number is 11 As apples mark the Fall season, nothing epitomizes Spring like the revered white stalks of Spargel (Asparagus)! The green variety is more popular in North America and Great Britain, and tends to be available in supermarkets year-round. Germans, however, prefer the white variety that is harvested from about mid-April to the end of June. (Traditionally season’s end is June 24, St. John the Baptist Day.) They’ve given this harvest season it’s own name — Spargelzeit, and celebrate it with passion. Rich in nutrients and very low in calories, asparagus has become a culinary status symbol for many Germans. Find out why.