Hi everybody and happy Fiesta Friday #24!
A few days after our wonderful morning with Georgia learning how to make local cheese pies (really much too good), her husband Demetris took us to his farm. We came back loaded with organic fruit, eggs and vegetables. Check out the photo at the end of this post.
Our outside table was groaning under the weight of all the onions, eggs, beans, tomatoes, melons, eggplant (aubergine), zucchini (courgette), garlic, figs, peaches, beets, plums, lemons etc etc. Amazing! They also grow pomegranates, capers, olives for oil and olives for eating, oranges, mandarins, potatoes and a whole bunch of other stuff all irrigated with water from their own underground spring. They raise chickens, turkeys, rabbits and pigs and of course, make their own honey and wine. When he’s not at the farm, he goes out in his boat and fishes. Talk about self-sufficiency!
So much wonderful produce to use! I cooked the beans first off. It would have been a crime not to and did eggplant in the oven with fresh tomatoes, garlic and onions. All very simple and oh so delicious.
Next day, zucchini and eggs. The aim of this recipe was to capture the flavours of the zucchini balls we get at Yalos restaurant in Pollonia: one of our absolutely favourite dishes on the island, a first night back must-have.
I was pretty thrilled with the results, so here you go!