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nm1999

Active member
What do people traditionally eat in Greece in the months of September and October? Is it still sort of a summer growing season right now? I have a friend who just got back from Greece and said the markets were packed with all veggies and fruits we traditionally think comes from the summer months. She was in Crete and saw a lot of tomatoes, summer squash, other types of squash... she thinks she may have seen some pumpkins too.

Is this normal or is Crete on a different growing season since it is further south?
 

Laura48

Member
When I was on Kos in June, there were fields nearby dedicated to growing pumpkins and squashes so it would make sense that they would be ready around now.
On Rhodes recently the pomegranates and citrus fruits were looking ready to go on the trees, but unfortunately there were no markets, only tourist supermarkets where I was staying so only very basic fruit and veg.
 
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k_tsoukalas

Moderator
What do people traditionally eat in Greece in the months of September and October? Is it still sort of a summer growing season right now? I have a friend who just got back from Greece and said the markets were packed with all veggies and fruits we traditionally think comes from the summer months. She was in Crete and saw a lot of tomatoes, summer squash, other types of squash... she thinks she may have seen some pumpkins too.

Is this normal or is Crete on a different growing season since it is further south?
I just got back from Greece a few weeks ago and when I was there in mid-late September I saw a bunch of squash, zucchini, pumpkins, tomatoes, peppers while I was there. I managed to bump into a non-touristy summer market.
 
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Street corn like in Greece?

One of the things I like to eat on the street in Greece is the street corn. I have been trying to replicate making it at home because I grill all the time.

I can find corn year round, but I admit that it tastes so much better when the corn is in season.

Anyway, when I first started doing this, I didn't boil it first! I am pretty sure they boil the corn first in Greece. Is this true? It's starting to taste a little closer, but I have a few missing pieces.

How do they season it? I favor butter with corn, but when I use it, I admit it doesn't taste "right". Has anyone tried to make the corn at hime and can offer me some advice?

greek-street-corn.jpg

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Phyllo for savory Greek dishes?

I was looking in the food forum and I saw that someone made a remark that the phyllo in Greece used for sweet desserts like baklava is different than the phyllo used for savory dishes. I did notice while in Greece that the savory phyllo is thicker.

What is really the difference? Is savory phyllo homemade? Does it have different ingredients? Is it thicker on purpose? Finally, do you have a recipe?

I know on Crete some of the savory, handheld pies have a dough that is closer to a turnover dough than it is a phyllo. And yet the dish has the word "pita" in it. It was a greens-based handheld pie with no cheese and was spiced with cumin! The "phyllo" was really thick and I believe the pie was even fried.

Favorite Greek desserts to feed a crowd

I have gatherings year round, but I have more of them this time of year! I like to serve other desserts besides melamakarona, so I thought I would compile a list of some of my favorite choices:.

1. Baklava – This famous dessert is made by layering phyllo dough, chopped nuts (usually walnuts), and honey syrup. The crunchy layers of pastry and sweet, sticky filling will make your taste buds dance with delight. Baklava is perfect for serving at a party because it can be cut into small squares, making it easy for guests to enjoy.

2. Galaktoboureko – This dessert is a classic Greek custard pie, made by baking a creamy custard filling between layers of filo pastry. Once cooked, it is soaked in a sweet syrup made from honey and lemon juice. This dessert is best served warm and is perfect for a winter party.

3. Kataifi – This dessert is a close relative of baklava, but instead of using sheets of phyllo dough, it uses shredded phyllo dough that is wrapped around a variety of fillings like nuts or cream. Kadaifi is a perfect dessert because it can be filled with anything you like, making it easy to customize to your tastes.

4. Ekmek Kataifi – This dessert is a modern twist on traditional Greek pastries. Ekmek Kataifi is made from shredded phyllo dough, creamy custard, topped with whipped cream, and garnished with ground pistachios. It is delicious, refreshing, and perfect for a summertime party.

Advice for making souvlaki for a crowd?

I am having a party and for some reason, people are requesting my souvlaki. I am thrilled that people love it, but I am having 30-40 people over. How do I pull this off?

Here are some things I am thinking:
  • Get help prepping - cutting the chicken can be time consuming - there might be two phases, I'll have to prep the skewers, too
  • Make a batch of ladolemono well in advance
  • Perhaps borrow another grill from my neighbor?
Has anyone ever done souvlaki for a party this size? I lost track of the guest list a little bit, there may actually be closer to 40, or maybe even more people than that. I have tried to nail people down so I can get a better count, but it's been hard.
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