October 24, 2019 Kea Artisanal Newsletter
Very few of our pomegranates ripen without bursting, but their sweetness is unbelievable! With our own pomegranates or with the pomegranate juice of the fruit produced on Kea we make a refreshing sorbet (granita in Greek) scented with READ MORE
October 3, 2019 Kea Artisanal Newsletter
This moist, fruity cake is inspired and loosely based on a recipe for Rustic Tuscan Apple Cake that my friend Val Harrison posted in her brilliant site ‘More than Burned Toast.’ I tweaked the recipe, READ MORE
September 19, 2019 Kea Artisanal Newsletter
In the summer there are precious few of the fresh, tender fennel leaves we love at the base of the tall stocks that dot the Kean landscape. The flowers will soon become green READ MORE
August 22, 2019 Kea Artisanal Newsletter
On our stony and arid island it is almost a miracle that the contorted, frail-looking fig trees with trunks often infested by colonies of ants manage to give this small, sweet, delectable READ MORE
August 8, 2019 Kea Artisanal Newsletter
We make it with our garden’s aromatic damascene roses but you can use store-bought petals to first create the rose petal jam and then this easy, refreshing dessert READ MORE
May 3, 2019 Kea Artisanal Newsletter
We make it with our garden’s aromatic damascene roses but you can use store-bought petals to first create the rose petal jam and then this easy, refreshing dessert READ MORE
April 25, 2019 Kea Artisanal Newsletter
Fresh from the garden, the colorful, tender blossoms are stuffed with a small piece of feta cheese and a mint leaf. Then they are dipped in batter and fried. Enjoy them, as any fried vegetable or fish with my creamy-tangy Skordalia: A Garlic Spread with almonds, lemon or unripe grape juice (verjuice), lemon zest, and yogurt. READ MORE
April 18, 2019 Kea Artisanal Newsletter
As the coiled tahinopites bake, the thin layer of dough cracks and the stuffing oozes out, caramelizing; These crunchy, darkened, sugary bits are the best bites… READ MORE
