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Although the commissary is convenient when you live on or near a military base in Germany, the markets of Europe are one of the great benefits of being stationed overseas.
The Saturday morning market in Kaiserslautern’s pedestrian zone is no exception, with sights and smells that are sure to inspire even the most reluctant chefs.
The highlights of the market are the fresh flowers at terrific prices, local honey, fresh fruit and vegetables galore.
The cheese station, located on the far left aisle of the market (if facing the SAKS hotel) is one of the greatest ways to try some new European cheese.
With samples galore, so you can try before you buy, the station is always busy and the staff incredibly friendly. Allow yourself plenty of time to wander so you can take in all the sights and smells. It’s all part of the experience!
Bring your own basket or bag (although several of the sellers will offer you one if you forget) and wander the market for whatever catches your eye.
Since the market is often bustling and the aisles narrow, you’ll be lining up across the front of a stall to make room for passersby, but the merchants are terrific at keeping an eye out for whose turn it is next, so just be patient.
Coffee, baked goods and bratwurst are sold in the market for a quick breakfast or early lunch and many restaurants, shops and cafes line the area.
Intimidated because you don’t speak German? The sellers are patient, friendly and are happy to help bridge the language gap if you are polite.
Just smile, point and say please (“bitte”) and thank you (“danke”)
and the sellers will help you with the rest!
The market runs from early morning until around noon, so grab your family or some friends and head downtown. Parking at one of the city’s
parkades near the Stiftsplatz (the church at the city center) is almost always available for a fee, even on a busy Saturday.
Check out these quick and easy recipes with ingredients you can find at the Kaiserslautern market!
On a warm afternoon, a Caprese salad is the perfect way to enjoy the fresh local vegetables. Pick up a few tomatoes, some buffalo mozzarella (a soft white cheese, often kept in a bit of liquid), some fresh basil, and a bottle each of olive oil and thick balsamic vinegar.
Once home, wash and fully dry the tomatoes and basil, and drain the mozzarella. Slice the tomatoes into half inch slices and layer in a strainer with a small sprinkling of salt. Let them sit for a few minutes to help drain some of the liquid.
In the meantime cut the mozzarella into half moons, approximately ¼ inch thick and remove stems from the basil, slicing leaves into strips with a sharp knife.
To plate the salad (and impress your guests), alternate tomato slices with the mozzarella slices. Sprinkle the basil on top generously and add just a drizzle of olive oil and balsamic vinegar across the plate. Salt and pepper as required.
Feta is a great way to change up this recipe as well!
Skip the mozzarella altogether, slice the tomatoes into bite size pieces and sprinkle with basil, crumbled feta and olive oil for a fresh salad that tastes like summer!
