Ο ανθόκηπος στο τραπέζι σας

Ο ανθόκηπος στο τραπέζι σας

Στην προηγούμενη στήλη αναφέρθηκα στα βρώσιμα λουλούδια και υποσχέθηκα ότι θα δημοσίευα έναν κατάλογο από αυτά που είναι δοκιμασμένα, και άρα ασφαλή, για το τραπέζι μας. Η παρακάτω λίστα δεν είναι εξαντλητική, αλλά περιλαμβάνει όσα είναι γνωστά στην Ελλάδα και άρα προσιτά, χωρίς να ψάχνουμε εξωτικές … προελεύσεις! Καλέντουλα, πανσές, τριαντάφυλλο, καπουτσίνος, βιολέτα (γιούλια), κινέζικο καρποφόλι, ακακία, αμυγδαλιά,...

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Can’t be bothered to cook? Here’s the solution!

Can’t be bothered to cook? Here’s the solution!

A recipe from the old days when nothing was wasted and “home economy” was taken and implemented literally. Soak some day-old bread in water, and put it in a salad bowl. Add tomatoes, peppers (from the garden!), onions, olives, feta cheese (the real Greek version), and sprinkle with oregano, olive oil, and add a dash of vinegar, salt and pepper to taste. Mix well and serve! It’s easy to prepare, delicious, and very filling!

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Harvest Bounty & Winter Treats!

Harvest Bounty & Winter Treats!

I learned many things from my paternal grandmother, “Nona Renie” (see photo), who was a constant, calm and peaceful presence throughout my childhood. One of the most practical things she taught me was how to prepare various foods for the bounty of the summer harvest to last through the winter as well, and I still use her recipes just as she taught them to me, to this day. Sun-Dried Tomatoes These are a well-known delicacy throughout the Mediterranean, but I insist that there is something very special about the tomatoes that grow in my garden and dry in the Ionian sun. To prepare them, all you need to do is cut them in half length-wise, and lay them out in a tray or shallow basket. Τhen sprinkle them with coarse sea-salt and put them out in the sun,...

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The egg experiment

The egg experiment

I was the youngest member of the family, and Nona (my paternal grandmother, see photo) often looked after me while the rest of the family was occupied. I learned a lot from her self-sufficiency and simple methods, and still apply many of them, such as sun-drying fruit and a number of her recipes and methods for preparing food. One such was the traditional way of preparing olives, since they cannot be eaten as picked from the tree, being far too bitter and hard. To make them edible, Nona would first discard any damaged or stained olives, and after washing them well, she placed them in a container of water, which would be changed every few days for about a week, to draw out the bitterness. Then, after moving the olives to a ceramic vase, she would add the salt in...

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