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greek_ggirl

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This is for all of the users that have a green thumb.... I've always wanted to grow olives in my backyard, but part of me thinks that they will never taste as good as the ones that I get from Greece. Is it even worth trying? For a little bit of context, I live in Montreal where the summers are warm but the winters are pretty cold and snowy. Has anyone tried this out themselves?
 
This is for all of the users that have a green thumb.... I've always wanted to grow olives in my backyard, but part of me thinks that they will never taste as good as the ones that I get from Greece. Is it even worth trying? For a little bit of context, I live in Montreal where the summers are warm but the winters are pretty cold and snowy. Has anyone tried this out themselves?
I didn't think olives grew well in climates like that? They wouldn't survive the winter - but maybe if you had the tree indoors or in a greenhouse?
 
I didn't think olives grew well in climates like that? They wouldn't survive the winter - but maybe if you had the tree indoors or in a greenhouse?
I live in New Jersey and we leave our olive tree out starting in May until October. Then bring in to basement with grow lights. Get lots of olives. Good luck.
 
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I live in New Jersey and we leave our olive tree out starting in May until October. Then bring in to basement with grow lights. Get lots of olives. Good luck.
Wow this is an amazing idea. Does it take a lot of work to keep the plants from dying when you bring them inside? I would love to get started on this project
 
Wow this is an amazing idea. Does it take a lot of work to keep the plants from dying when you bring them inside? I would love to get started on this project
Not at all. We have it in a large pot and wheel it in. We have grow lights on a timer and maybe water it every 3-4 weeks during the winter.
 
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What is the best street food in Greece?

What do you consider the best street food in Greece? Are there any specific dishes or local delicacies that you dream of having again? Also, if you have recommendations for particular places or vendors, that would be fantastic!

Here's what I've got on my list so far:
  • Souvlaki
  • Gyros
  • Loukoumades
  • Spanakopita
  • Bougatsa
But I'd like to go beyond the usual and try the real local flavors that might not be as famous internationally. I'm open to suggestions from all over Greece. I have an idea of what I like but want to see what others say.

What do you serve for Greek Easter?

With Greek Easter just around the corner, I'm getting excited to celebrate with family and friends. One of my favorite parts of this holiday is the delicious feast we enjoy together. I'm curious to hear what dishes everyone serves at their Greek Easter gatherings.

Whether you have cherished family recipes passed down through generations or you're trying something new this year, I'd love to hear about it. From traditional favorites like lamb and tzatziki to mouthwatering desserts like baklava and tsoureki, every dish adds to the festive atmosphere.

So, what's on your Greek Easter menu this year? Are there any must-have dishes or special treats that you look forward to? Feel free to share recipes, tips, or simply your excitement for the upcoming celebration. Let's swap ideas and inspire each other to make this Greek Easter memorable!

Us? We are grilling a leg of lamb and serving it with lemon potatoes and fasolakia. For dessert we are doing some kind of a chocolate cake and of course koulourakia.

Stuffed grape leaves - how much filling?

I haven't made stuffed grape leaves in a while and I have some questions.

First of all, I am having a hard time judging how much filling to put in each leaf? I have a friend who helped me and tried to explain. She'd put a teaspoon of filling in the leaf, then add or subtract more after looking at it. She's quick rolling, and I have no idea how she knows how much filling.

And she really couldn't explain it - just said that you have to look at it and it's by feel. It sounds like my yiayia and she's younger than me! I told her that and she just shrugged. She tried to talk me through it as we were rolling together but it seemed so random to me.

Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.

How does this fasolada recipe look?

Does anyone have any idea if the ingredients list in this fasolada recipe looks good? I want to make it soon - seems like a good lenten meal to me.

  • 1 cup dried white beans (such as Great Northern or navy beans), soaked overnight
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable stock
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish
  • Optional: lemon wedges for serving

I am questioning the lemon and the garlic - I never put both lemon and garlic together. Also, I have never used stock before, I usually put tomato paste in it. But this recipe has diced tomatoes so I am questioning if the stock is necessary.
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