Working with the Seasons

As we enter Autumn, our bodies search for little touches of warmth and comfort.

We start to layer our clothing but not quite ready for heavier woollens. Our eyes gaze longer on deep orange pumpkins and squash. Beetroots, leafy greens and basilicas are at their finest.

New season pears, apples and quince start to appear in markets. Citrus scents fill our produce bags.

We at Filoxenia, start obsessing over new season produce and scour vegetable markets, talk to growers and producers for ingredients for dishes for our classes.

The fig leaves start to fall, eggplant start to ripen, the greens start to fill our gardens so for our Autumn Mediterranean Table on 9 May, we are roasting eggplants, whipping cheese, wilting greens for fish and baking a one pot, succulent fig leaf chicken dish Not to forget a layered dessert of kandaifi pastry, custard, nuts and cream.

Our Winter Dinner table on the 30th May we will taste different smoked fish and learn different ways of enjoying it as well as cooking together 4 warming Mediterranean dishes and enjoying a lunch with paired wines.

The Ikarian Table on 20th June unlocks one of the keys to longevity- soulful food - traditional soup, the islands famous Soufiko vegetable dish and of course , slow simmered goat. Perfect Finish with Greek coffee and a shot of ouzo.

Tina and Lily xx

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