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What winter vegetables do Greeks cook with?

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dpappas87

dpappas87

Active member
What is in season in Greece now? I know cabbage is and maybe citrus fruits... I want to start trying some dishes that are traditional to this time of year. I know people eat a lot of stews, like stifado. Those kinds of dishes are great once in a while, but not all the time. I love vegetables the best! Do Greeks eat foods like kale? Do they use other winter vegetables like parsnips?

I know that potatoes do well this time of year and are in season, and I know what I can do with them ... Any advice is appreciated!
 
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When I was living there we used to cook Bamiez(Ladies fingers with tomatoes, onions, garlic and lots of olive oil in the oven)..... Aubergines with Feta cheese, lots of tomatoes and onions in oven).... +also other strong cheeses from Crete,....Gigatez... giant beans baked in oven......Green beans in oven!... Abundance of vegetables available!... Look up some recipes with carrots,... different dishes with cabbages, cauliflower, celery...
. Kalley Mera from Thailand..... let us know what you are cooking... which part of the world are you writing from?
 
Hash said:
When I was living there we used to cook Bamiez(Ladies fingers with tomatoes, onions, garlic and lots of olive oil in the oven)..... Aubergines with Feta cheese, lots of tomatoes and onions in oven).... +also other strong cheeses from Crete,....Gigatez... giant beans baked in oven......Green beans in oven!... Abundance of vegetables available!... Look up some recipes with carrots,... different dishes with cabbages, cauliflower, celery...
. Kalley Mera from Thailand..... let us know what you are cooking... which part of the world are you writing from?
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It sounds like winter produce in Greece is pretty similar to many climates. I am in New Hampshire and I doubt anything is really in season now, with it being so cold, but we get our produce from elsewhere so the stores stay stocked. Greece has such a lovely climate and beautiful food!
 
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twinmark said:
Yes, Greeks eat a variety of winter vegetables like kale, parsnips, and potatoes. Dishes like stifado and other stews are great for this time of year, but there are also plenty of other dishes that feature winter vegetables. A great example is hortopita, which is a traditional Greek pie made with greens and feta cheese. You could also try making a winter salad with kale, potatoes, and other vegetables, or a simple side dish with boiled parsnips and butter. Whatever you make, I'm sure it will be delicious, especially if you use all the delicious seasonal vegetables!
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Bakalyaro Skordhalia....(I used to love Skordhalia very much!) boiled beetroot with garlic....spanakopita.... baked potatoes in oven with tomatoes, onions, garlic and rosemary!.... Aubergines with tomatoes,Feta cheese, garlic and lots of Oregano and olive oil.... yummy!🤗
 
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No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

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