We were very grateful not only for the much-needed water, but for the comforting, cool  temperatures after a very hot summer.  We still have some vegetables, and hope for a few nice oranges, soon.

We started to get ripe, yet small fruit from the arbutus bush, and soon we will be harvesting the first oranges. 

The few, aromatic quinces we got are ripening in a basket, and are soon going to be used in meat and vegetarian dishes, also, of course in our cakes as well as in jams, and spoon sweets (fruit preserves).  

A low layer of green grass now covers the property, and our rose bushes are filled with tiny oblong red berries, and the big carob tree is filled with foul-smelling flowers buzzing with bees –an unexpected end-of-season treat for them. In Crete, where carob trees are ubiquitous in the rocky mountains, I heard that the densely-flavored carob honey is considered the best for melomakarona, the Christmas cookies.    

The disappointment and frustration with our pomegranate trees continues for one more year. The fruit rot and fall before they even ripen properly. Fortunately our two, potted dwarf, ornamental pomegranates are thriving!

Costas will prune the mulberry tree that provided its deep shade on our summer veranda, where we cook with our guests. He will then start pruning the olive trees, a major project we have to repeat every two years –not a single olive this fall..  

We planted a few micro greens in large shallow pots, and soon, we will probably harvest the very last eggplants, along with the a couple of tiny tomatoes we left on the plant just in case they ripen.

But we will still have plenty of peppers, both green and red, to make grill for meze and fry to make spreads. They often keep growing all through December…

The post Fall in our Island Garden appeared first on Aglaia's Table οn Kea Cyclades.

Serves 6-8 people (12-13’’ pie or pizza pan)

Olive oil

3-4 leeks, white plus a little of the green part, sliced to 1/4 inch pieces (about 5 cups), washed and well drained

1 pound seeded and peeled pumpkin or squash, preferably butternut squash or Calabanza, (from a piece about 1 1/2 pounds) cut to 1/2 -inch cubes

2 cups crumbled feta cheese

3 tablespoons kopanisti* or sharp blue cheese

1/2 cup coarsely chopped walnuts

1 cup thick Greek yogurt, preferably full-fat

Freshly ground pepper

Salt

2 large eggs

3 tablespoons milk

1 sheet (1/2 a 17 1/4-ounce package) frozen puff pastry, thawed according to the package instructions

In a large skillet warm 3-4 tablespoons olive oil and sauté the leeks over medium heat, stirring every now and then, until soft, about 15 minutes.

Preheat the oven to 400F (200 C).

Line a baking sheet with parchment paper. In a bowl add diced pumpkin/squash and 3 tablespoons olive oil and toss well to coat. Spread squash/pumpkin on the lined pan, on a single layer, and bake for 15-20 minutes, or until tender.

Lower oven temperature to 350 F (175 C) .

In a large bowl mix the leeks with the baked squash/pumpkin, add cheeses, walnuts, and yogurt, reserving 3 tablespoons. Toss to mix, add pepper and taste. You may not need additional salt as the cheeses are quite salty.

Separate the eggs and set aside one yolk.

Stir the eggs into the pumpkin/squash  mixture.

Roll the pastry and line a 12” or 13’’ pie or pizza pan, trimming it to about 2” overhang.

Pour the filling in the pan and smooth with a spatula. Turn the overhanging pastry to cover the rim of the tart.

In a bowl mix the reserved yogurt, the yolk, and the milk. Brush the pastry lightly with the mixture and reserve the rest.

Bake the tart at the bottom of the preheated oven for 15 minutes.

Wearing oven mitts, open the oven and slide the rack carefully half-way out, and pour the rest of the egg-milk mixture on the center of the tart, spreading it lightly with the brush to cover the filling. Continue baking for another 30 minutes, or more, until golden brown.

Let cool on a rack for about 10 minutes before cutting to serve.

• Kopanisti is a sharp, fermented, spreadable sheep’s milk cheese from the Cyclades, similar to the Italian ricotta forte.

The post Pumpkin or Squash, Leek, Walnut, and Cheese Tart appeared first on Aglaia's Table οn Kea Cyclades.