Farmer's Market in Greece

Every Monday morning on Kefalinias street in Saronida, tents of produce-sellers pop-up. Go early and have the pick of the offerings.

Mountains of fragrant melons and zucchini with the blossoms still attached

the scent of these peaches is like no other

summer oranges

Octopus anyone?

Kalamari

The sweetest figs!

Okra

Farmer's Markets in Greece are a norm not a trendy luxury as in the United States. Food there(mostly produce) is fresher and cheaper than the supermarket and people plan their week's meals around the shopping at the market. Greeks traditionally cook what's seasonally available and there's much talk about what's for sale at the weekly market called "Laiki" meaning, for the people.

The Greek countryside produces abundant fruits and vegetables, cheeses, herbs, meats and condiments with scents and flavors that seduce the palate. Produce is harvested at it's peak and the Greek consumer is very discerning when it comes to their food. There are heirloom varieties, varieties grown in specific locales that shoppers always look for.

Here's a bit of candy for they eye, I wish I could bring you the musk of the melons, the perfume of the peaches, the sweetness of the figs, the juiciness of the oranges.

Enjoy!

Maria

Greetings from Greece!

All this talk about Greek food is great but what's even better is coming to Greece and tasting the real thing! The French call it "terroire" which means the soil, the air, the water, the DNA where food grows make up the special flavors that are Greek food. Things taste almost the same in another country but not quite.

Salute to the Sunset over the Saronikos gulf.

Greeks relaxing at the sea

Greeks are very generous with and proud of their own products. Cousin Yianni gave us a bag of figs from "Markopoulos,"as well as bags of tomatoes and cucumbers soon after we arrived.The figs were shared with friends who invited us to dinner, were eaten simply peeled with bread and cheese for breakfast and were added to a luscious salad for lunch. I cannot think of a more delicious thing!

Zucchini is ubiquitous in summer. It is not the dark green vegetable that we are used to in the US. It is light-green and softer, with softer seeds and a sweeter flesh. It shows up simply steamed with olive oil and lemon, grated into fritters with feta cheese, grated into pites(pies) similar to spinach pie, fried like potato chips served with tzatiki(yogurt dip), filled with meat or rice in stuffed veggies and on and on.

Eggplant may be one of the most versatile vegetables of summer. Fried, stuffed, baked, smothered in béchamel sauce, meat sauce, need I say more. Here, it's been baked with onion, garlic and tomato in olive oil and dotted with feta cheese. Served alongside is another very popular green called vlita. It is Greek amaranth and the Greeks eat the tender shoots of the plant while the Indians ate the grain. It is simply steamed and served with olive oil and lemon, served with meat or fish.

Consider. this a primer of Greek flavors and products. I'll be posting more as the summer grows long. Pack your bags and follow me! I'll be taking you on a journey!

Enjoy!
Maria