Greece: Food
Late October in Greece is like early September at home, the height of late summer harvest.
We enjoyed fresh local produce for our evening tavern meals as well as our picnics. Seafood is plentiful.
Shirley loves the agricultural sites on any tour, and was thrilled to see orchards of olives, almonds, pomegranates, pistachios, and oranges, along with vines of fig and grape. On Crete, we saw bananas.
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Olives |
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Shirley with, if not the only,
surely the biggest rototiller on Aegina |
Pistachios, the crop for which
Aegina is famous
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Susan and Loona with octopus
ready for the grill |
Our favorite foods:
Fresh figs
Fresh bread with olive oil.
Grilled mushrooms.
Fresh cucumbers (sweet, and the skin is not bitter like ours)
Yogurt (thick and creamy with no bitter aftertaste, more like sour cream than like American yogurt.)
Fava (lentil-onion dip, similar to hummus).
Tzatziki (yogurt, cucumber, and garlic dip).
Fresh orange juice, available everywhere and squeezed on the spot.
Greek coffee (thick and strong, in a small cup. DON'T call it Turkish coffee).
Aegina's pistachios, roasted with lemon and salt.
The oriental meal we had the last night in Athens.
