Geordie……….
Actually, we start serving Fruchtsuppe from Shavous to Rosh HaShanah, but as a starter, not a main course.
The main course of the meal from Tu B’Svat until Shavous is usually cold joints of Roast chicken, Turkey, goose or duck, asst. Aufscnitt, and salads (especially pickled red cabbage made with applesauce) and rosti, or a cucumber/onion salad, spaetzel, and asst breads and crackers. As an homage to the asst Litvish in-laws a potato kugel or onion/noodle pudding might grace the table.
This year, I’m attempting to cure and make my own Metwurst. I’ve not had a decent kosher supply available for the past dozen years. I make many of my own wursts and have a small brick smokehouse in the rear yards which gets lots of use. I smoke poultry as I use to get in Joburg in the 1970s for when we travel, as well as cold Shabbos lunches.