Tuesday, 3 June 2014

Local, seasonal, fresh

I had a rather busy time last week, mainly enjoying friends' visits, and hosting work guests. A Mediterranean function, whether work or home related, is always experienced with food, some of which I cooked, and some of which I ate out. As I dined with my diverse range of guests, I explained the food to them.

At the moment, local food in Hania consists of a lot of zucchini recipes. Restraurant cooks and home cooks alike are cooking a lot of zucchini and vine leaves. The reason for this is quite simple: that's what is abundant at the moment! So when my friends from Holland came to visit me, I served them  boureki and dolmadakia.

When we went out for lunch the next day to Dounias, my friends wanted to try the dolmadakia there too, and Stelios, the owner of the restaurant, treated us to some zucchini cooked with eggs.

Later in the week, I went on a work function with Spanish, Italian, French, Albanian and Portuguese colleagues, to the Milia resort in Hania, where zucchini was the main ingredient in most of the dishes: boureki, boiled horta and kolokithokeftedes. Fava, a popular bean dip, was aklso on the menu.

And at the end of the week, when some friends from New Zealand visited me, I decided to cook the same food that the Milia resort served, which wasn't very hard, since our garden is producing a lot of zucchini at the moment.

On the one hand, it may sound boring to eat the same food all the time; on the other, it's sensible to be using local seasonal fresh produce in your food. If it's mainly zucchini, then you;ll be eating mainly zucchini, I guess! Eating fresh, local and seasonal is a mainstay of Crete's hidden economy. You eat what you have, and you don't go hungry.

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