Greek Food, Cooking and Recipe Community

What is in season this time of year?

1 - 2 of 2 Posts
d_kakavouli

d_kakavouli

Active member
I want to start being more mindful about eating seasonally. It's winter where I live - what's in season now? What I can think of:

1. Brussels Sprouts: Brussels sprouts are small, nutty-flavored vegetables that have a distinctive taste. They can be roasted, stir-fried, or steamed and make a great side dish to any meal.

2. Winter Squash: From butternut to spaghetti squash and pumpkins, winter squash is abundant in winter. They’re perfect for hearty soups, stews, and salads.

3. Pears: While pears are available year-round, they’re at their best during winter. They’re sweet and juicy and make a great addition to any fruit salad or baked good.

4. Citrus Fruits: Oranges, lemons, and grapefruits are at their peak during winter. They’re packed with vitamin C, which is essential for boosting your immune system during the cold and flu season.

5. Cranberries: Cranberries are tart and tangy and add a festive touch to any dish. They’re perfect for sauces, jams, dressings, and desserts.

6. Cabbage: Cabbage is a versatile vegetable that can be used in a variety of dishes. It’s rich in vitamins and fiber, making it a healthy addition to your winter meals.

7. Carrots: Carrots are not only rich in vitamin A, but they’re also sweet and delicious. They make a perfect snack, side dish or ingredient for soups and stews.

8. Root Vegetables: From beets to turnips, root vegetables are perfect for roasting or boiling. They’re delicious, filling, and packed with essential nutrients.

9. Broccoli: Broccoli is a nutritious and tasty vegetable that can be eaten raw or cooked. It’s an excellent source of vitamin C, fiber, and antioxidants.

10. Kale: Kale is a nutrient powerhouse that’s available all year round. It’s a great source of iron, calcium, and vitamins A and C.

This is how they eat and cook in Greece, and I want to experiment with it.
 
This is a really good list! Mine:

- Cabbage - I love cabbage this time of year
- Stews - Greek meat stews are perfect now, like stifado
- Citrus - They have been tasting great - I think they're in season
- Root vegetables - they are available year round but seem to taste better lately
 
1 - 2 of 2 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top