Babes on the Homestead.

 We have new members of the family – our new arrivals are French hens – they differ in shape from ordinary ones and make their own strange sound. Maybe they have the sense of being newcomers as they move together in their little clutch and never go separately.

                                           

This precious gift was given me by the landlord - the first batch from what I call the market garden field as it has such a great variety of crops. I always remember mum talk about our uncle digging up a ‘feed’ of new potatoes. These I par-boiled, then bashed a little to crack them open, before mixing them with oil, lemon juice, mustard, mint leaves and salt crystals which  crisp them up beautifully in a hot oven.                                          

This tree is known in Greece as the flamouria – the lime or linden tree. Local ladies prize its scented blossom from which they brew a therapeutic tea, known to have relaxant and anti-depressant qualities.

                                                 
We have apple and pear trees in the garden; apples not doing too great and many are wormed but the pears appear to be thriving.  Last year very few pears matured in Macedonia so this is good news.                                         

The baby figs are taking on their distinctive shape but still need sunshine and time to ripen.

Last year I slowly stewed some whole in their skins and juices and they go wonderfully with strong cheese – especially blue cheese- and ouzo. 😊

                                         

The quince are gradually taking on their golden hue. Their flesh being so hard, it’s a chore to clean and cut them, but put in a baking tray with some sugar, water and coca cola, they produce a wonderful rich syrup which pairs splendidly with Greek yoghurt or vanilla ice-cream.

                                         

Z’s tomatoes are doing well. The small cherry tomatoes need only to be washed and halved in a bowl with a little salt, oil and torn basil leaves – a tasty summer staple. 😊                                                

Moving on to another vine- the grapevine. In front of the house there are glorious baby grapes festooning the vines. Last year many growers produced no grapes whatsoever due to a local blight. This year, fingers crossed, there should be a fine harvest from both Merlot and Cabernet Sauvignon types. The former is more to my taste, producing a wine that is softer, less acidic, with fewer tannins and a fruitier profile. The Cabernet, in contrast, is said to be bolder, richer and robust in flavour. Minas tends to produce a blend: the merlot contributing its silky, fruity character while the Cabernet gives more tannins, more ‘aristocracy’ :o and greater longevity.  

                                            

Now I find myself in a quandary: would apple or pear sauce go better with roast French hen?

And should we wash it down with a silky Merlot or a robust Merlot/Cabernet blend? 😊