Zambolis apartments

Zambolis apartments
For your holidays in Chania
Showing posts with label wood. Show all posts
Showing posts with label wood. Show all posts

Wednesday, 12 December 2012

Olive harvest

Although the olive harvest was a good one this year,


it began and is finishing much earlier than other years.



Our own olive harvest usually took place in January, but this year, we're harvesting this month.

Climate change, and all that jazz.

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Thursday, 6 December 2012

Barbecue

The last time I went into a LIDL supermarket branch in my town, after paying for my purchases at the cashier with my credit card (LIDL Greece used to accept only cash in the recent past, but I guess old dogs do learn new tricks after all), I was given a voucher to take part in a draw for five 'lucky' winners (from all over Greece, mind you) who would get their liquid heating fuel paid for that year. All I had to do was fill in my details on the ticket. Since we aren't using liquid fuel for heating any more, I offered my voucher to the person standing behind me in the queue.

 
 The picturesque character of this scene relies on keeping olive trees trimmed, so that their shape and size makes it suitable to harvest the fruit efficiently.

"Oh, I don't need it either," she said to me. "We've got a fireplace." We both laughed, and I offered it to the next person. Same thing; I don't know who got it in the end, and it really doesn't matter anyway; the point is to show how useless prizes can be, and how cut-throat competition is between supermarkets.


It sounds 'obscene' (as one reader put it) that "(a) in the 21st century we're burning trees for heat, and (b) in Greece, land of the burnt-our-arsoned countryside, we would actually deliberately burn our last trees for short-term benefits". To put it bluntly, it also sounds absurd that this is what Greek citizens have been reduced to - burning anything flammable just to keep warm. The greenest and most noble among us will be burning nothing and keeping warm by wearing coats under our blankets (this is not a joke; it's quite true, no matter how difficult to believe it may sound). Calling Greeks arsonists is not far from the very common habit of the mass media depicting Greece as a country full of lazy, cheating, violent, rude, racist, tax-evading, troublemaking, thieving vandals, all part of the latest trend in 'crisis pornography'; η κρίση πουλάει, as we say in Greek.


Long branches of olive trees with many twiggy tops (known as φούντες - tufts) make up the bulk of what is burnt on the field. Only logfire wood is marketable. Olive leaves are also used as fertiliser, but the twigs and branches do not have further use in Crete at the moment (they may eventually  be worked into pellets for pellet-burning heaters). It is too costly to remove them for burning elsewhere and they are difficult to dispose. But they need to be cleared from the field because olive trees need regular trimming - things grow quickly in Crete.

Olive wood burns very easily, so once a fire starts up in an olive field, it could easily get out of control if not watched properly. But lighting fires in olive groves is actually very common all over Crete. As long as there is no wind, a fire can be contained easily. The remains of a clearance come in as useful cooking apparatus: the barbecue. Pork steaks are the bbq meat of choice in Greece. Lamb chops are much more expensive, and beef is never seen on a Greek barbecue. Barbecues nearly always consist of charcoal - gas barbecues are simply not very common. The wood-scented aroma of the meat is particularly fragrant - and very tempting.


When my husband clears wood from the field, he thinks it is a waste not to use the remains of the fire. It's a perfect time for pork steaks and sausages.

You need
the charcoal embers of an open fire 
a folding barbecue grill that holds meat securely 
a rake
some rocks 
heat-resistant gloves
4 pork steaks
4 sausages
2 lemon halves 
salt, pepper and oregano

 

Place the rocks on the ground and rake the embers between them. Make sure there are no flames. Secure the meat and sausages in the grill. Rub the grill on both sides with the lemon halves. Place the grill on the rocks above the embers. Sprinkle salt, pepper and oregano over the meat. Wearing heat-resistant glove, check the meat and turn when it is cooked on one side. Season the meat on the other side and cook till done. 
 


If it's warm enough, you can stay at the field and picnic around the fire. We just made it back to the car when it began raining heavily just after the meat was cooked. At any rate, our olive grove is located on a hill and there is just enough standing room on the terraces where the olive trees are rooted. Not very comfortable - one wrong move and you could end up rolling down.

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Wednesday, 5 December 2012

Home and hearth

Supermarkets are quick on the mark to cash in on our misery.


Who would have thought that 'barbecue equipment' would be coming in handy at the beginning of winter? Matchsticks are clearly making a competitive comeback, while fireplace knick-knacks such as stokes and brooms to sweep away the ashes can be bought as cheaply as €2.50 a piece.  The chairs are labelled 'near the fireplace!', which is a clear indication of how Greek people are heating their houses these days.

Keeping warm and toasty...

If you have any doubts about that, come out of your house and smell the wood smoke...

©All Rights Reserved/Organically cooked. No part of this blog may be reproduced and/or copied by any means without prior consent from Maria Verivaki.

Monday, 19 November 2012

A rainy day (Μια βροχερή μέρα)

My son wrote today's post and he told me to publish it.

Dad hates it when it rains at the weekend.

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He says it should rain during the week when we have better things to do. I'm glad it rains at the weekend because I'd have to help him with whatever he was doing if it wasn't raining.

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Because it was raining, we all stayed at home and did various jobs. But even though it's raining, it's still not cold enough to light the wood stove. 

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When it rains, you feel like eating more food. It makes you feel warmer.

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I made carbonara last night and Mum made spring rolls.

 
If Cosco starts shipping spring roll wrappers and srichacha sauce through Pireas instead of Rotterdam (along with the Hewlett Packard products), Chinese food supplies just might catch on in Greece as their cost drops (so I won't have to beg my northern friends to carry this stuff for me).

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Today it's Monday and it's still raining. Maybe Dad's wish has been granted and the weather will be good at the weekend.

©All Rights Reserved/Organically cooked. No part of this blog may be reproduced and/or copied by any means without prior consent from Maria Verivaki.

Saturday, 18 February 2012

I am Greek (Είμαι Ελληνίδα)

Today has been scheduled by social media networks as "We are all Greeks now" day.

A week ago on Saturday, I found myself at my workplace. Not that I work on Saturdays; I am one of those privileged people that doesn't work on Saturdays, or Sundays, or after 4pm, which almost makes me sound like one of those loathsome creatures we call state employees in Greece (even though I'm not). I came to work with the whole family to chop up some firewood after a terrific storm swept through Crete, leaving a trail of destruction as it passed.

I had no idea what was happening outside my warm and sheltered office on that Monday. All I could see from the window was the rain. I only realised something was wrong when I left the office in the afternoon. It was 4pm and the ground caretakers were clearing the car park of debris; a number of trees (hibiscus) had their trunks snapped in two. As I watched the men working, I wondered if they would take all the wood themselves; firewood is now a precious commodity all over Greece.



Coming out onto the main road, I noticed that council workers were also working on clearing the roads. Traffic was being slowed down and redirected while they cleared the road of torn branches. This must have been one huge storm, I thought, feeling guilty for not having realised that something so awry was happening outside the confines of my office. When I went to pick up the children from school, I was a little shocked to see the wall of the outside stage (something like a dais with a wall for placing props as background scenery) lying flat on the ground (no one was harmed - that's a miracle). But I was even more shocked when I went home and found a tree in our yard had also been felled. That was one huge storm.



In all, 15 pine trees were destroyed in the grounds of my workplace in the storm. One tree was huge. It was also difficult to get to it. The caretakers left it as their last job. I told them that if it was still here on Saturday morning, my family would clear it up ourselves. This is how I found myself at work on Saturday, with my whole family.

Some of my students were surprised to see me there, but when they saw what we were doing, they came and chatted with us. I have about 50-60 students under my wing every year, studying English alongside subjects ranging from Sustainable Agriculture to Economics and Business Administration; They come from all over the Mediterranean, as well as the former Eastern bloc countries, the Middle East and a few other EU countries. Todor was particularly helpful; he knew all about cutting down trees for firewood:



"Every summer when I was young, I'd spend a few days cutting down trees with my father.  We'd pay a certain sum to the forestry department, they'd mark the trees that we were allowed to cut down (for the purposes of thinning the forest), and after we chopped them down, we'd cut them into smaller pieces, just like you're doing now and carry them home in our truck. We need about ten tonnes of firewood to see us through the winter, because in my country, the winters are very cold and quite harsh."

"Yes," I agreed with Todor, "winters are harsher in Albania than they are in Greece."

"Oh, I'm not from Albania," Todor said, which caused me a little embarrassment, because I sometimes forget which country my students come from, in the same way that I forget their names from one year to the other, as I change groups annually.

"Sorry, Todor," I said, "where are you from again?"

"Oh er I'm from er Skopia er FYROM er um oh I don't know er whatever er you call it--."

ακούει κανείς; ακούει κανείς;
Greek atlases for children (above) are often translated books from other languages (usually English). Naturally, the translation of country names reflects the politics of the country the book was issued in. In these children's books, the name of the Former Yugoslavian Republic of Macedonia has been completely omitted in the map - it is left as a nameless country. In the English atlases (below: presents from friends), the name of this country is Macedonia.
ακούει κανείς; ακούει κανείς;

At that moment, I stopped hearing whatever else Todor was saying to me. I was deafened by my guilt. Here was a person, standing in front of me, telling me about his country, but he was fearful of calling his country by the name he knows it, so as not to offend me. I was struck dumb at that moment, but I couldn't afford to lose face. Even though I was wearing my farmer's clothes, and I was covered in wood shavings, and my shoes were muddy, Todor didn't see me as a poor cursed Greek, the scourge of Europe. He saw me as his teacher.

*** *** ***

In Greece, it is not acceptable to use the term "Macedonia" when meaning the country to the north of Greece, the Former Yugoslavian Republic of Macedonia, aka FYROM; the name is a contentious issue on both sides of the border. In Greece, the word 'Skopia' is used, as this is the name under which the area was known (to be precise, Uskup) from at least the past century, according to a map of the world which was produced in 1896 in New York. If you can read Greek, here's a story about what happened when a Greek and an Albanian of Skopian descent came together (use an online translator if you can't).

The correct way to refer to Todor's country in Greece causes great embarrassment to me at work, especially since we have quite a high number of students from there. How does one maintain an appropriate level of respect? FYROM is not the name of a country, it is simply an acronym. There is no such thing a Fyromese, neither for a person or a product. Todor's fellow citizens don't call themselves Skopians, which the Greeks have been doing for years. And have you ever heard someone say: "Oh, you're a youka" (more likely, they'll say 'English', or 'British', or 'from the UK'). And even less likely "You're a yousa" (they would probably say 'You're from the US' or 'You're American'). When I asked other students from Todor's country what name I should use, they often shrug and simply say 'Fyrom', but I think they've been prepped to say this from their home country, in deference to the fact that they have come to study in our territory, so they must respect our tenets, which, of course, they do.

In any case, I fully sympathised with them when they became irate about their country being introduced as FYROM during an international sports event that took place in Thesaloniki which took place a few years ago. Todor's national sportsmen refused to take part unless their country was referred to on the megaphone as 'the Former Yugoslavian Republic of Macedonia', and not 'fee-rom' (the Greek pronunciation of FYROM). The Greek hosts did not oblige, so the sports group packed up and left home. Well, my compatriots from my former homeland wouldn't like it either, if someone called them Enzeders, either (instead of "New Zealanders"), would they? The naming of this former Eastern bloc country was given so much attention by Greek politicians (in former times, before the economic crisis overshadowed all other Greek issues), that they could not concentrate on Greece's real problems, which is one of the many reasons why Greece is in the mess that she is today.

 proofreading
All my proofreading is done online these days (including all English lessons - everyone owns a laptop). In their thesis writing, students often ask me how to get round this problem. My solution is to show respect to both countries as well as following the pre-defined norms of the country where I live: I write "FYR of Macedonia".

What goes round comes round. Greek people around the world will tell you that they are now embarrassed to call themselves Greek or hint at their origins because of what is being said about Greece and the Greeks these days in the media. Really? What a shame. Or maybe good riddance. They were just fair-weather Greeks after all, completely dismissive of the people who raised them, and the sacrifices those people made so that they could be where they are now. I pity them because they are about to forget their roots, by choice. Being  Greek in denial is an even greater curse than being Greek.

In today's global world, with an ever-increasing demand for transparency, if people have to feel embarrassed or fearful of admitting their origins, they will never live a free life. 

One thing we can't change in our life is who put us on this earth and raised us. My parents were both Greek. I am Greek, despite not being born in Greece. So is my whole family. We can't be anything else. We are all Greek.

*** *** ***
Pine trees are hardly ever used as firewood. For a start, it is illegal to cut them down in Greece without permission, except in cases like ours, where they were felled by a storm. Secondly, once dry, they burn very very easily, so they don't last long in the fire. Thirdly, as Todor rightly pointed out, the resin in pine creates havoc in the chimney and flue pipes (which is why pine is never used in FYR of Macedonia - oak is burnt instead). This will be a problem for us when we start using it next year. 

 

We gathered as much as our truck could take. We decided to leave the remaining log until the following week - but it didn't last: some other poor Greek managed to get to it before us!

For more photos of the tree chopping, click here.

©All Rights Reserved/Organically cooked. No part of this blog may be reproduced and/or copied by any means without prior consent from Maria Verivaki.

Tuesday, 24 January 2012

Chocolate lava pots (Λιωμένες σοκολατοπιτούλες)

We've had a long spell of very cold weather in Hania. Our wood-fired heater is working every day to keep us warm. This means that the oven compartment is always working. There is now so much free cooking heat which means I don't have to keep relying on the whims and fancies of the Greek public power corporation, the infamous DEH.

The DEH bill was where the new property tax was added, in order to be collected. Those who didn't pay itwere threatened with disconnections (something I haven't seen being done yet in Hania among those of my acquaintances who insisted that they will not pay). A rise in the cost of electricity was recently announced, put into effect this month, which will be reflected in our next bill. DEH also has one of the most powerful worker's unions in the country, so when DEH decides to strike, the disruptions are felt everywhere.

olive grove
 An olive grove after the harvest: the nets are lifted, the field is cleared of branches and the weeds are mulched for organic manure.

We've always used gas for cooking on an element, but DEH has always powered my oven, until just recently when the wood-fired oven began working. For the winter at least, I won't have to worry about not having an oven to work with. I don't have to worry about not being able to cook my culinary creations when there is no power. We can heat both ourselves and our food with more sustainable forms of energy.

But firewood isn't free, nor is it cheap, even when you have your own supplies. It's just like the olive oil Cretans produce from their fields: that's not free or cheap either. To produce your own olive oil, you need to give up a lot of your own time and use up a lot of your own energy by laying nets, thrashing branches, gathering the olives, sifting them to get rid of the leaves and twigs, sacking them, taking them to the olive mill, gathering the oil into containers that you can carry to your home and filling up your coffers with it.

Most people working in another job during the day (like us) don't have time to harvest their olive crop on their own, so they hire someone else to do all this work for them (these people are nearly always Albanians). If they have a suitable vehicle, they just pick up the sacks full of olives and take them to the mill to pick up the oil that is produced from them. The people who did the job for them are paid according to the harvest - they get about 40% of the oil (which they can take home for their own use, or they can leave it at the olive press and be paid for it), the olive mill gets about 10% of the oil (for the work they did to produce the oil) and the owner of the field gets the remaining 50%. One litre of olive oil costs a litre of olive oil to produce. At the moment, Greek mills are paying out about 2 euro per litre. If you are paying less than that for the olive oil you are buying in a country that doesn't produce olive oil for its own supplies, then you can guarantee that someone else is suffering.

57. A 3000-4000 yr old olive tree at Ano Vouves
 This olive tree is believed to be the oldest olive tree in the world - and it's found here in Hania.

Our firewood comes from our own fields. The olive trees need annual trimming to maintain them with an umbrella-like shape, which makes it easier to harvest the crop. The umbrella shape also keeps the tree healthy, allowing it to 'breathe'. If the canopy of the tree is too dense, the tree will harbour a lot of insects amidst its branches, notably the Mediterranean dakos fly which favours olive trees, and the oil produced from dakos-infected crop will not be of a very high quality, as dakos infestation rasies the acidity level, ie the olive oil risks losing its extra virgin quality.

burnt stump
An olive grove located on a mountain slope, which makes harvesting very difficult. Most olive groves in Crete are located on slopes.  

To collect the firewood, you need your own appropriate vehicle; to run your own vehicle, you need diesel fuel; to buy diesel fuel, you need money - it can't be bought any other way in Greece. And once you bring your firewood home, you need to chop it into small enough pieces that fit into your fireplace or wood-fired heater. If you don't have the appropriate tools to cut your wood into suitably sized pieces, your arms are going to hurt a lot (my husband was off work for a week due to an inflammation in his shoulder - he couldn't change gears or turn the sterring wheel).

Our supplies oif firewood are as plentiful as the energy required to gather the wood and chop it. If worse gets to worst, and we can't afford to buy engine fuel, we won't be able to bring it home.

There's no such thing as a free lunch.

*** *** ***

Using our own supplies of olive oil and firewood, I made these delicious chocolate lava pots. The recipe was based on a French one in Lunch in Paris by Elisabeth Bard, using butter and a conventional oven. But everything that requires butter can also be made with olive oil, as I've shown in other recipes. Even if you don't have a temperature gauge on your wood-fired oven, you can learn to gauge the heat, so that you can work out if something has been cooked and is ready to eat. You also need to know what the final product must look like.


You need
8 tablespoons of extra virgin olive oil (use some good stuff - low quality olive oil may have a bad odour or rancid taste, which will ruin the final taste)
200g cooking chocolate (I used the 55% variety - Greeks generally don't like their chocolate too bitter)
a pinch of sea salt (even though I added just a few grains, my kids could taste it - 'don't add it next time, Mum')
3 eggs (or 2 eggs and 2 yolks - my version is more economical)
1/2 cup sugar
2 tablespoons of flour

Melt the chocolate in the olive oil on very low heat (you won't need a double boiler). Add the salt and stir it in. Put the chocolate mixture aside. In another bowl, beat all the eggs with the sugar until light and fluffy looking. Add the egg mixture to the (slightly cooled down) chocolate, and mix it in well. The result will look like a thick gooey batter. Then add the flour and mix it in evenly, but lightly, careful not to overmix.

I used an old metal baking tin to place in the oven. I'm afriad that my purex and ceramic dishes might crack if I place them in the oven without some form of protection. Metal tins may warp and discolour, but they don't break.

Pour the batter into 6 ramekins. If you want to remove the cooked deserts from the ramekins before serving, you need to grease them first. I served them straight from the ramekins, but some people may prefer to place them on a decorative plate and pour some cream over the desert - but I've had the same desert at Pizza Hit in Iraklio, and it was served in the ramekin, with pouring cream on the side. 

To cook the ramekins in a wood-fired oven, place them in a baking tin to which you've added two centimetres of water. To check the temperature of the oven, open it and place your hand insde the cmpartment, carefully so that you don't touch the walls. Ask yourself: 'does it feel warm?' or 'does it feel hot?' or 'does it feel very hot?' If it feels too hot to even leave your hand in for two seconds, that means that the oven will burn whatever you put it in it. (It's happened to me once, with a cake.) For the chocolate lava pots, you want the oven to feel 'very hot'.

Definitely done - the one that lost its shape looks as though its centre is gooey.

Place the tin holding the ramekins in the oven compartment of your wood-fired oven (this ensures that even when the oven is too hot, the lava pots won't burn). The chocolate pots will need no more than 10 minutes to be ready. You will realise that they are cooking correctly when you see the water in the tin boiling away. Not only that, but you will also see the chocolate pots rising slightly, and creating a cracked crust on the top. When you think they are done, take them out of the oven to test them for doneness. NB: don't touch anything with bare hands - the tin and the ramekins and the water will be at burning point! Use you finger to press the top of one of the chocolate pots. If it looks like a biscuit on the top and feel like a cake when you press it, then it's ready.

My chocolate lava pots could have done with less cooking time - it all depends on how molten you want the interior to be.

Allow the lava pots to cool down enough to allow you to handle them. You can cool them down more quickly by pouring some cold water in the tin. Enjoy your chocolate pots 'neat', or with some cream or ice-cream or dried fruit and nuts, or even some Greek spoon sweets, in the same way as depicted in the Greek-style custard pies I made recently.

This poverty thing doesn't mean you can't have your cake or eat it.

©All Rights Reserved/Organically cooked. No part of this blog may be reproduced and/or copied by any means without prior consent from Maria Verivaki.