|
Every spring, my family would pack up and relocate to the riverbanks of the Evrotas, where all the villagers had their watering gardens of fruit and vegetables. We would camp out for the summer under a walnut tree or in a three-sided lodga, only returning to our houses for supplies and to take care of the animals.
My mother provided our “takeout” meals during this time, preparing our meals outdoors using whatever we had produced from the land. These meals were called TOO POTAMIOU, or “from the river.” In a small village, “from the river” translates to “fresh.”
We spent the days watering fields, cleaning equipment, feeding the animals… and when all the chores were finished, we would sit under a setting sun listening to the river running by and enjoy an absolutely delicious meal.
These recipes come to you TOO POTAMIOU, examples of the true “Mediterranean diet.” Enjoy them.
FASOLAKIA YIAHNI (Green Beans Stew)
3 pounds of fresh green beans, ends trimmed
2 large boiling onions, coarsely chopped
1 cup fresh celery include the leaves, coarsely chopped
3/4 quarters cup fresh mint, finely chopped
1 green bell pepper, coarsely chopped
3 cloves garlic, coarsely chopped
3 green zucchini, cut lengthwise in wedges
3 large boiling potatoes, peeled and cut lengthwise in wedges
3 large vine ripe tomatoes, chopped
1 cup Vordonia Athenolia Extra Virgin Olive Oil
Add to large pot, cover with water and bring to a boil. Season with salt and pepper to taste stirring gently. Cover pot and let simmer over medium heat for about one and a half hours. Occasionally stirring gently.
Serve warm or cold with greek barrel feta and fresh baked bread. Will complement any roasted meat.
PATATES KOKINISTES ( Stewed Potatoes )
4 large boiling potatoes, peeled and cut lengthwise in wedges
2 large boiling onions, coarsely chopped
4 cloves garlic, coarsely chopped
1/2 cup celery include leaves, coarsely chopped
¾ cup Vordonia Athenolia Extra Virgin Olive Oil
Saute ingredients in large pot for 10 minutes, stirring gently. Add heavy soup and spoon tomato paste, cover with water and stir. Season with salt and pepper to taste. Cover pot and let simmer over medium heat for 45 minutes, occasionally stirring gently, until celery is tender and sauce has thickened.
Serve with Greek barrel feta, hondro elies ( kalamata olives ), and fresh baked bread on the side.
VLITA YAHNI ( Stewed Vlita )
In the mineral-rich, lush area of Vordonia where I grew up, wild greens abounded. When in season we would go to the open fields with knives and sacks, collecting masses of Andithia ( endive ), Rathikia ( chicory ), Johia, Sinapia, Yogilia and our family favorite Vlita, all full of vitamins and minerals.
Most common name for Vlita, lamb quarters, pigwood, goosefoot, wildspinach
4 pounds of Vlita, wash thoroughly and chopped
1 large boiling onion, coarsely chopped
1 cup fresh mint, finely chopped
4 cloves garlic, coarsely chopped
1 soup spoon tomato paste
½ cup Vordonia Athenolia Extra Virgin Olive Oil
1 cup water
In medium pot sauté onions and garlic in Vordonia Athenolia until onions are clear.
Add water, Vlita, Mint and tomato paste. Season with salt and pepper to taste.
Simmer over medium heat for about 45 minutes stirring gently.
Serve in own sauce with fresh baked bread, will complement fish, meat, pork or chicken.
|
