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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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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.

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.

Mediterranean Diet Tied to Lower Blood Pressure, Greek Study Shows!

Enjoying Cooking with Greek Honey

One of the things I love most about Greek honey is its versatility. You can use it in so many different ways in the kitchen. I've drizzled it over Greek yogurt for breakfast, mixed it into salad dressings for a touch of sweetness, and even used it as a glaze for roasted vegetables. The depth of flavor it adds to dishes is truly remarkable.

But perhaps my favorite way to use Greek honey is in baking. It adds a wonderful depth of flavor to cakes, cookies, and pastries. I recently made a batch of baklava using Greek honey, and it was a game-changer. The honey soaked into the layers of phyllo dough, creating a sweet and sticky treat that was absolutely irresistible.

I go out of my way to buy it - if I can't find it locally, I get it online. When I go to Greece, I get some in Greece, too.

What do you love to use Greek honey for?

greek-honey.jpg

Traditional Greek soups in Greece?

Most of the Greeks I know are from the United States - so it's been a few generations since a lot of them spent extended time in Greece.

From what I understand, Greek cuisine kind of changes. From what I can tell, in the United States, the most popular soup is Egg and Lemon soup (avgolemono) but in Greece, I don't see to as much or rather, hear of it as much.

What are the most popular soups in Greece?
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