introducing BLACK FUTSU

What sounds like the protagonist of a Japanese action movie or some blackish shimmering ornamental fish  is actually the most delicious kind of pumpkin I had tried in a while. Last week Mr. Herzog, my regional vegetable provider, had recommended it to me. Pure chestnut, only smoother and less dry - and it combined so perfectly with the last field-grown tomatoes!

Black Futsu with the last field-grown tomatoes

Slice the pumpkin (2cm each slice) and remove the kernels. Put the slices into a fireproof form and sprinkle them with olive oil, salt and pepper. Add the tomatoes, a big one cut in halves for the end pieces.
Bake them in the oven for 20 minutes to half an hour at 200°C. For the last 5 minutes add the rosemary sprigs, which will fill your kitchen with a wonderful mediterranean smell.

picknick time

How much I love this outdoor feel! I even thought about drying my laundry on a long rope that I'd tie from tree to tree through the garden. Must give an amazing photo and clothes and bed linen smelling like summer wind, roses and lavender.

We had Thai rolls, fried eggs and white bean salad with tomatoes, cucumbers, spring onions and green bell pepper. The giant white beans perfectly absorb the flavour of all the summer vegetables, so leftovers usually don't survive until the evening.