Climate Change and Sudden Chill.

 

I suspect that climate change does not seem to impinge on us much – unless you feel the desire to slap Greta as she gabbles on on-screen.

This year in Greece we have become more conscious of changes in the air – literally: increased flooding, droughts and wildfires which have already been focused on. This summer we had an extended period of hot weather - some friends have even been sea-swimming till late October – not the norm.

This meant the tourist season was extended as visitors continued to arrive here in large numbers - good news for our economy, given that tourism accounted for 18% of the Greek GDP in 2022.

Agriculture, too, which contributes to the GDP to the tune of 4% is also sensitive to such changes. Cotton is a significant crop in this sector since Greece supplies the EU with 80% of its cotton and with Greek cotton prices increasing by 82% since 2000.  

                                   

 Warm tropical temperatures are exactly what cotton thrives in and  its deep roots are more resistant than other crops to water scarcity and drought. So it is no wonder that cotton can be seen as a ‘winner of climate change’, yet in September 78% of the Thessaly cotton crop was damaged by floods while Storm Daniel was held responsible for the loss of about one fifth of the country-wide cotton crop. It is a case of win some, lose some here.

                                         

Olives are a well-established crop here and are relatively drought resistant. However, the tree goes through a dormant phase which needs colder weather to end and for new growth to be promoted. Without much cold weather last winter, producers are complaining about a drop in olive productivity.

                                           

                                              

And, of course, we cannot ignore wine production/ consumption, which is dear to the Greek heart. The ancient Greeks believed it was a gift bestowed on them by the god Dionysus. It is surprising to learn that only about 10% of the total wine produced is exported.  It must be noted, though, that the ‘home’ market is catering for the thousands of tourists who quaff at the Greek table! We’re not dipsomaniacs here – well not all of us !

Here is what a local wine producer, Gerovassiliou, in nearby Epanomi, has to say in his report on Harvest 2023:

 

Spring saw relatively low temperatures for the season, averaging around 13.5°C, leading to a delay of approximately 12 days in bud break (around March 20th). There were many rainfalls during this period, promoting plant growth but also diseases, which required immediate intervention when necessary.

                                              

These are his extensive vineyards which were saved from such diseases ‘with a lot of hard work and constant vigilance’. Home producers with limited knowledge and resources had vines which produced no fruit at all or were unable to save their plants from disease. This year in general wine production is expected to drop by 30%.

 

It is unsettling to think what lies ahead, things being so changeable. Last week we were basking in midday temperatures of around 18-20 oC. At the weekend there was a huge drop in and huge falls of snow in the north. We even had a delicate powdering on the local Hortiatis mountain.

                                                 

Hard to adjust to the sudden cold but, at least it will help us get into the festive mood and now we know it’s helping next year’s olive crop! 😊

 

Chores.

 

In my second-last post I may have given the impression, with the swing and all, that it’s a lazy life we have here – not so.

Let me give you some examples of the kinds of chores we carry out.

Since there are more of us living here now, it’s prudent to check the level of the septic tank contents.  :0 Nobody said it was all going to be clean living! That entailed quite a lot of heavy digging in clay-hard soil and opening the hatch into the tank. Then a cane was inserted to ascertain the content level – all cool! 😊 Not so cool was the day the decision was made to set fire to the garden debris, a huge pile having accumulated during the months when such activities are forbidden to avoid wildfires.

                                          

I had just happened to hang out a white washing and every now and then the wind gusts would decide to head in that direction, carrying with them blasts of hot air and particle-carrying smoke. ☹ Z ensures all is under control with no fear of fire spread.

At the same time, you can see ploughing and planting going on in the background- those are broad beans that are being sown.

But, of course, there is an upside to all these chores: the results of your effort.

Here we see the collecting of the pomegranates has been done.

                                                 

Then follows the cleaning and juicing.

                                                      

Even with an electric juicer this involves quite a lot of effort. However, we now have several litre bottles in the freezer- the juice is excellent, especially with a wee tot of gin. 😊

Next up are our quinces. For this recipe you simply scour off the fuzzy outer covering and roast them whole, skin still on, in a roasting tin with a little water. Once they have softened, you remove the inner stones, weigh the flesh and place in a large pan along with the equivalent weight of sugar.  I tend to add a little less sugar to avoid it being over-sweet and often add a little lemon juice for good measure.

                                

The hardest part of this process is stirring this mix until it thickens but without burning on the pan base. It can take quite a time and requires regular attention. Then you spread our thickened mixture onto a baking parchment-lined tray and brush the surface with a little alcohol – I use brandy – to help form a skin. You pray for good weather and leave in sunny spot to assist the drying process. After some days, when the mix is ready to peel off from the paper it’s ready to be cut, and dusted on both sides with sugar, then left to dry out a little longer.

                                                

Below, it is in its final phase, lasting for months in an air-tight container. At a festive table, I like to serve it at meal-end with a glass of port, a home-made liqueur, - or even a pomegranate gin! -  biscuits and oatcakes.

 

                                                 

 It really is worth all the effort to share your ‘creations’ with friends.