We are at the beginning of the summer season and the gardens are starting to show the first cool summer vegetables. The golden age of vegetables is undoubtedly summer. Where there is water, there are gardens; small paradises with aromas and freshness, with taste, color and shapes but above all quality.
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The blessed Cretan land gives birth to a wealth of edible herbs unique to the Mediterranean area, and especially from February to May, where the land is highlighted by its colors, fragrances and strong flavors.
I do not know what the reasons housewives make fresh tomatoes with fresh vine leaves on Good Thursday (Maundy Thursday). The only explanation may be that at this time of the year vines produce their first tender leaves, mainly in lowland and coastal areas. As usual, Cretan cuisine follows the seasonality of raw materials.