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Watercress (Nasturtium officinale)

Posted on May 1, 2018September 25, 2019 by Mostly Greek: "Living a Village-ish Life in Suburban California"

20180304_101138_001 Not only is this a ridiculously easy plant to grow, but it’s tasty, nutritious, and can be used as a functional part of a water feature in your landscape. Score one for versatility!

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Posted in Gardening, Shade, The Plants We Grow, Uncategorized, Vegetables, Water PlantsTagged Gardening, organic gardening, organic produce, Vegetables, water gardens, Water Plants9 Comments

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Welcome to Mostly-Greek! I’m Dorie, a Greek mom and yiayia (grandma) living the suburban life with my family in the heart of California like it’s a Greek village!

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I can't quite swing myself into pumpkin season just yet. It's still really warm here and the feeling just isn't there. But I have no problem with embracing that other fall staple, the apple. There is little that compares to the flavor of apples baked with warm, sweet spices. Better yet if it's baked in a convenient grab-and-go package like these apple and bran muffins. These are actually muffins, not cupcakes in disguise, so they really are a perfect breakfast or snack that isn't grossly sweet or greasy. And yes, of course they are delicious!! The recipe is waiting for you so come on over, it's time for baking!!

Cake for breakfast? Why, yes please! It has fruit, it's healthy!! Milopita (apple cake) is a common Greek breakfast treat this time of year. Apple season is in full swing and will continue to go until late fall, depending on where you are and the varieties of apples able to be grown in your climate. What better way to enjoy this seasonal delight than to envelope it in a sweet batter filled with warm spices? Despite the fact that it's technically a cake, it's not overly sweet and pairs perfectly with a morning cup of coffee or tea. However, it works just as well as an afternoon snack or even dessert. The texture is moist but not heavy, and the flavor is filled with all the best that fall has to offer. The recipe is waiting for you, so come on over for a visit and let's enjoy the change in season together!

My goodness, what a week it has been. Actually, what a month! Between heat waves, work, our church's food festival, and just life in general, it's been crazy busy. And sadly, my beloved garden is showing the signs of neglect. But there are still bright spots for me to admire and remind me that life goes on and there will soon be cooler and calmer days ahead. Hope you all have a wonderful week!

Some of you may already be harvesting bright green heads of fresh cabbage from your gardens, but not me. Not yet. I haven't even planted mine!! Brassicas like broccoli and cabbage don't really produce well here in the summer, due to the heat, but they do just fine in our cooler and mild fall season, even through winter. But once I do get to cut those lovely cabbage heads, the first thing I do with them is make them moldy! 😁😁 Not exactly, I actually ferment them whole. The end product is cabbage leaves filled with so much flavor that will then get used to make amazingly good cabbage rolls and soup. Seriously, the taste is out of this world. The fermentation process also very conveniently preserves the harvest for months, allowing me to enjoy them for a long time after they have been gathered from the garden or market. The process is so easy and you could make a little or a lot! Come on over so I can show you how, and of course I have recipes for using them, too!

Let's face it, leftover seafood is just not most people's favorite. Fresh is best with this type of food. But that does not mean it's time to head to the garbage can, either! It just so happens that fish, like salmon, is a perfect candidate for being turned into a meatloaf-like meal. Meatloaf is not something that most people consider exciting, but in this case it really is. In fact, my kids get more excited about these leftovers than the original meal! Here, cooked salmon is blended together with marinated artichoke hearts and Greek pepperoncini peppers for a flavorful dish with just a little kick. And of course it's easy to prepare, because in case you hadn't noticed, I seldom do fussy. It's a great way to use up leftovers and give them a little pizzazz at the same time. No leftovers? No worries! This works easily as well with canned salmon, too! So come on over for the recipe, dinner will be ready soon!

Just a couple months more...

Give me a fruit, any fruit, and I'll show you how Greeks can turn it into dessert. And there you go. 😄 Grapes are finally in season here, and I would be remiss if I didn't take some of this delicious harvest and preserve it in traditional Greek style for enjoyment throughout the year. The making of "spoon sweets" is much like the making of jams and jellies. The fruit is cooked down with sugar in such a way that it will be safe from spoiling, and the flavors get concentrated as a result. But unlike jams, spoon sweets are meant to keep the shape of the fruit and to be eaten whole. They are most frequently served to guests alongside a cup of Greek coffee and glass of water, set on a spoon on a dainty glass plate, hence the name spoon sweets. We also enjoy them with Greek yogurt and stirred into a glass of iced tea. Best yet, they are really easy to make!! There's no set temperature or stage needing to be reached like with jelly, you just need to gently cook it down. I have the recipe and all the tips you need to make the best geape spoon sweets, so come on over while the season is at its best!!

If you've been looking for a tasty way to get more veggies in your diet, look no further. I know this looks like regular spaghetti sauce, but just know that looks can be deceiving. There are eleven different kinds of vegetables in this sauce. Yes, eleven! Aside from the typical tomatoes, onion, and garlic, there's also eggplant, summer squash, leeks, broccoli, cauliflower, carrots, peppers, and olives. This doesn't include the fresh herbs! All these veggies combine together with Italian sausage and ground beef to make a super flavorful and hearty sauce. There's a lot of goodness here, and I really mean A LOT. When I make this recipe, I'm going for monster sized quantities, but you can scale things down to suit your needs. This is an excellent way to use up your garden or farmers market produce! The recipe and some handy tips are up on my blog, so come on over for a visit!

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