Spring is so full of fragrances that the Greek cuisine could not neglect what mother nature so freely offers. Inspired greatly by the seasonal fruits and vegetables, spring time brings with it a wide series of flavors and delicious dishes that one could not find, cook or enjoy during winter. Although nowadays most products are available in the super markets throughout the year, working with seasonal products and preparing food with fresh material is rewarding and healthy too.
The combinations of vegetables, herbs and spices with meat, fish, eggs and dairy products are the true secret behind the simplicity and tastefulness of the Greek cuisine. The avgolemono, for example, is an excellent way to delicately blend different flavors, while the first strawberries make their appearance at local groceries. Beans, artichockes, spinach, broccoli, beetroots, green onions and wild herbs are the basic food sources to work with during spring in Greece. Tangerines, early strawberries and unripe walnuts serve as exceptional deserts combined with honey, sugar and Greek yogurt.
Small squids, cuttlefish and snails are in particular demand this time of the year, and with a good portion of virgin olive oil and wild bitter tasting herbs comprise some of the most gourmet dishes you can come across in the country. Fried squids and cuttlefish are easy to prepare, while cuttlefish with wine sauce are more tricky and require more cooking time. Nonetheless, sea food enthusiasts have a wide variety to chose from.
Salads made of cold vegetables add more color to the spring table. Try out the vigorous flavors of beets with garlic salad marinated in oil and vinegar, the traditional tzatziki combined with grated beetroots. Spring artichokes, especially their inner (heart) parts, are a delicacy used both in salads, the oven and cooked with potatoes and red tomato sauce. Combined with tomatoes, olive oils, green onions and lettuce will give you an inspired recipe full of taste and color. Artichokes can be also cooked with beans or okra, additionally served with pork ribs and lots of feta cheese.
While lemon is among the top ingredients used in spring recipes, skordalia (or mashed potatoes with garlic) is found in almost every home, restaurant and taverna this time of the year. Served with salted cod and fresh bread, this dish is considered typical for Annunciation day (March 25th) and is particularly praised by both Greeks and foreigners.
And when it’s time for dessert, you can chose from oranges, mandarines, bergamot oranges, early strawberries and unripe green walnuts. All these fruit make exceptional jams (or spoon sweets, glyka tou koutaliou in Greek), while strawberries with yogurt, sugar and a touch of lemon juice are a delight to the throat. Immature walnuts are dipped in sugared water and boiled for hours before becoming a truly unique confectionery.
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