Our first meze on Ikaria this spring. The weather is great, just like summer, and beckons for a seaside view and an ouzo. So, we took off for Thea’s in Nas, and whiled away the afternoon with a couple of cool sips of Greece’s milky national drink. Greeks never drink without eating, even if it’s just a little something. Pictured here are a few amazing homemade Ikarian treats: Thea’s own pickled wild greens, stamnagathi to be exact; her own cured green olives; and the best of all, wild water-hyacinth bulbs, called volvoi, put up in brine. They are delicious, slightly bitter and crunchy. Ikarians aren’t the only people in the Mediterranean to savor this ancient treat. The Sicilians love these bulbs, too, and call them lampascione.
Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.
Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.
Lemon Potato Smashers
Seafood Stew
Lentil–Sweet Potato Soup with Spinach and Sage
Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing
Featured In
