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Thursday, September 18, 2008 1:42 PM |
| Artichoke |
| Tinos is the island associated with artichokes and produces, arguably, the best in Greece, a small, firm, delicious artichoke that is considered one of the country’s gourmet treats. |
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Thursday, September 18, 2008 1:43 PM |
| Aubergine, white |
| Although aubergines are a common garden vegetable in all the southern Aegean islands. |
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Thursday, September 18, 2008 1:44 PM |
| Caper |
| Arguably no other wild plant is so indelibly linked to the cuisine and culinary culture of the southern Aegean, especially of the Cyclades, as the caper. |
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Wednesday, September 24, 2008 12:03 PM |
| Chick peas |
| On Rhodes, Sifnos, and elsewhere, the chick pea is a staple food. |
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Thursday, September 18, 2008 1:47 PM |
| Cucumber |
| The traditional variety in the southern Aegean is the “xilangouro,” roughly translated as wood cucumber because of its stout shape and firm texture. |
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Friday, September 26, 2008 12:13 PM |
| Cyclamen leaves (kyklaminofylla) |
| In the traditional cooking of Nisyros and Rhodes, cyclamen leaves and bulbs were a local specialty. |
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Thursday, September 18, 2008 1:48 PM |
| Fava |
| Not to be confused with what English-speaking natives know as fava, which refers to the broad bean, in the lingo of the southern
Aegean fava almost always refers to the highly esteemed, ancient yellow split pea. |
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Friday, September 26, 2008 12:08 PM |
| Grape leaves |
| In Kalymnos and other nearby Dodecanese islands, grape leaves are strung laurel-like and hung for a few weeks until they are brittle. |
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Friday, September 19, 2008 11:46 AM |
| Lopia |
| The name of dried beans, especially chick peas in Rhodes. |
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Thursday, September 18, 2008 2:24 PM |
| Mushrooms |
| The range and variety of wild mushrooms in Greece is mind-boggling and the Aegean islands are especially rich. |