Spring is about us and summer is around the corner. Spring is about renewal of the earth and faith and all that comes forth from the ground. Spring vegetables are delicious. Artichokes, artichokes, artichokes, a specialty of ours. Check out Irene Karahalios’, Peas and Artichokes A La Greek. Or Alice Roberts’ Artichokes a la Constantinople. The combinations of herbs, olive oil and vegetables makes an especially tasty dish that can be a meal! Braised lamb (or chicken) and artichokes with avgolemono sauce is another dish to wow your taste buds. Everything tastes tangy and special with avgolemono.
Peas and asparagus are spring vegetables that go with many meals. As the summer season unfolds we have pages of recipes for baked vegetables and vegetable stews. Some call it Tourlou or Briami depending on one’s region of Greece but one thing is for sure all the dishes are delicious. As small as Greece is in comparison to other countries its diversity in dishes is astounding. From the remote mountain villages to the tiniest islands every family cooked with the resources available and made the most of each ingredient to create memorable foods. Each island of Greece has its own specialty and each region from mountain top to city has the same.
I must include this tidbit in honor of spring. I grew up eating dandelion greens. They are a bit bitter but tasty and so very good for you. Recently I read about the mighty dandelion. I spent many hours as a child with my Yiayia digging dandelions from remote fields in Sylvania, which are now housing developments. My Pappou would drink the juice from the boiled greens. He was onto something. Dandelions are filled with antioxidants like vitamin C, Luteolin, calcium and fiber. Their bitterness has properties good for the kidneys, the liver and the gallbladder. The sap of the dandelion is good for the skin. This humble flower has much going for it.
The other weed we call glistrida, is called purslane in English. Pick them (wash them!) and eat them! They are also full of nutrients and flavor. They are great raw in salads that are so abundant this time of year!
Our Toledo Museum of Art has the rare opportunity this summer of hosting an exhibition of Ancient Greek vases. It is an unusual event that so many vases will be on exhibit together in one place. Our TMA is one of the few places where we get to see these exquisite works of art. The museum store will be selling our community cookbook Olives, Feta, Phyllo & More, as well.
Happy spring and summer good health and good eating!
