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greek_ggirl

Active member
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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Best meze to serve at Easter?

What is the best Greek meze to serve for Greek Easter? I want dishes that will wow my guests and make this Easter unforgettable. I’m looking for meze that are both traditional and have that ‘wow’ factor in terms of visual appeal and taste. I’d appreciate if you could share your favorites and perhaps some personal tips or recipes that make them stand out.

Here’s what I’m considering so far, but I’d love your input:
  • Tzatziki - A refreshing yogurt, cucumber, and garlic dip.
  • Spanakopita - Hearty spinach and feta pie encased in flaky pastry.
  • Dolmadakia (Stuffed Grape Leaves) - A tangy and herb-infused delight.
  • Feta cheese. A classic - I sometimes drizzle with olive oil and sprinkle with oregano.
  • Olives. No meze spread is complete without olives.
What else should I put out? Or is that enough? We're having about 20 people.

How to learn about different regional cuisines in Greece?

I have learned so much about Greek cuisine by being on this forum! I know that there are standard recipes that everyone seems to cook.

For example, you can get souvlaki all over. Everyone seems to serve a village salad with slight variations. Most regions seem to make moussaka. There are tons of others.

I have also noticed that each region has their own specialties. How do you go about learning about them?

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Can you make your own rusks?

I love Cretan Dakos!
There's something about the combination of the crunchy rusk soaked with the juice of ripe tomatoes, topped with fresh cheese and olive oil, that has me hooked!

However, given that I live in an area where it's challenging to find authentic Cretan rusks, I'm contemplating on whether I can bake my own at home. I'm curious if anyone here has attempted to make rusks suitable for dakos from scratch.

I know I can order then online. I tried this, and they didn't survive the shipping too well.

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?

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