 After a long drought where we witnessed the
survival of the fittest in the plant world,
we are finally enjoying some rain and cooler temps.
It’s 12C/56F today. Most of the olives have been
harvested in our region. Village olive oil factories
have been bustling day and night for over two
months, pressing batches of liquid gold from family
farms and cooperatives.
 The pace of life is slowing down for most everyone
but fishermen. Their season never ends — this time
of year they endure bone-chilling nights on rough
seas. Somehow, they are amazingly good humored
people (at least our friends in the biz!).
 During the holidays, family and friends gave us
many precious gifts – gorgeous organic olive oil,
fish so fresh it seemed to have leaped from the sea
to our table, oranges, lemons, wild herbs for tea,
irresistible cookies and eggs from chickens we
know well. These chickens enjoy a very free range
and stop by often for fresh greens. From our
organic garden, the chili peppers, broccoli,
cabbage, arugula and radishes are ready to eat and
share. Our house looks like a produce market with
fruit and vegetables piling up around us.
 Now that a few magnificent thunderstorms passed
through and shook the house, the horta (wild
greens) are thriving in the mountains. The results
of strenuous collecting expeditions are wonderful,
such as braised artichoke stalks with a splash of
olive oil and lemon juice. A pot of greens hits the
spot after weeks of feasting. Easier still, the
stinging nettle grows right in our garden and adds a
unique, pungent dimension to soups and omelets.
For a few winter favorites that pack in flavor and nutrients
– perfect comfort foods of the season – read on.
Kali Orexi!
Nikki Rose and the CCS Network
Photos: Nikki Rose and Flickr.com: Jenny Neal and Klazien1711.
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