You know you’re Greek when your suitcase back includes two types of rakí (plain and mulled/aged), fáva, pistachios in three forms, two kinds of medicinal herbs, cheese (not pictured), salami (not pictured - it’s in the fridge with the cheese), carob rusks from Crete, multi-seed breadsticks from Athens, tahini, spices, and pomegranate jam.
A slightly eccentric selection, but so am I.

I want to create an Agroecology online education platform that would help people connect to nature through the lens of food production. I believe food sovereignty and natural habitat regeneration are deeply intertwined and paramount to a resilient future.

Read my more specific details in the comments and then:

1. Like if you'd be interested in this program.

2. Give me ideas for funding this in a way that does not involve a pay-wall.

#garden #gardening

@anarchiv To the Mediterranean. I’ve seen them in Greece, Italy, and Malta. There are parts of Australia where the climate is similar, so they might do very well there.

Where capers come from. The little green pointy buds that are pickled and eaten would, if allowed to bloom, open into these lovely, scented flowers. In the second image, the fruit, sometimes also pickled.

This is amaranth in cultivation in Greece, where it is called βλήτα (vlíta) and harvested for its leaves, which are boiled and eaten as a summer salad.
The second image shows the plant coming into flower. When allowed to set seed, it produces amaranth grain, increasingly in use by those avoiding wheat. As a flour, it has makes a delightfully crunchy coating for fried foods I recommend even to wheat eaters.

I am so very lucky to be a guest in a beautiful place, surrounded by people I love, but it’s hard to be the only person here without a partner or a parent or a friend with them.

@GwenfarsGarden I think it’s essentially the same species, just growing uncultivated ina much less humid environment. I am familiar with the British variety - those broad could never survive the arid and sun-scorched environment here. Bet it would be equally good for depression.

@shuffler depending on what I’ve cooked in it. Sometimes either just wipe it clean with a paper towel or rinse it in hot water. If something has stuck or I cooked, say, bacon - a taste I don’t want traces of in my next meal - I will use soap or a scrubber. I have even soaked it briefly or put it in the dishwasher. It’s very well seasoned and it’s fine. I just dry it off - don’t even bother re-seasoning anymore, it’s been in near-daily use for 15 years and it would take real effort to damage it.

Soda water with oil of mastic - pistaccia lentiscus. Highly prized in the Eastern Mediterranean, this aromatic gum, an ancient precursor to chewing gum, is purported to have digestive and antiseptic properties and grows only on the Greek island of Chios. The soda is unsweetened, crisp, and delicious. To me anyway.

Wild St John’s wort growing in the Cyclades in Greece, where it is called “balsam” and mostly used as a balm - steeped in olive oil and applied as a skin tonic or muscle rub. Warning - it increases skin photosensitivity and must never be used if going out in the sun.

@shuffler I didn’t ask details as the truth is we weren’t much taken with them. I will ask the next time we go.

Three variations on a home-made cheese from a farm taverna in the Cyclades: clockwise from bottom left - the original article, unsalted and tasting of free grazing, a garlic and herbs version, and a salted, slightly longer-matured one.

Changes in latitude, changes in vegetation. My old friend Vitex agnus castus, the chaste tree, exuding its spicy fragrance in the parched Mediterranean landscape.

I root the bindweed out of my garden as best I can, but a neighbourhood empty lot where it runs riot reminded me how pretty it is, even if it does choke the life out of other plants.

In the early 1400s, Edward, Duke of York wrote a hunting and game guide that included a list of over a thousand "names for all manner of hounds."

Some good ones:


A paper including the list of names:

A copy of the manuscript at auction:

@jensu Well, that was what I thought too. This was very encouraging, and what advice I took, I took here

If you're not familiar with micaceous cookware, this may look a little concerning to you. But such pots are made to be used over open flame.

This is my mother's kitchen. She makes stew -- often green chili stew -- in this vessel, now and again.

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Kith Kitchen

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