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Feta

ByJulie Biuso
Feta stack

It may be a cliché, but feta served with a salad of olives, tomatoes and bread and drizzled with olive oil, makes a fabulous summer lunch.

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Radicchio

Radicchio

I love the striking colour of radicchio and the way it lifts a bowl of green salad … and it’s refreshing minerally bitter bite in other dishes.

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Artichoke 1

Artichokes – did I mention spikes!

Deal to them – no mercy – lop the tops off the buggers along with any other spiky unloveable parts.

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Oregano 1

Oregano – joy of the mountain!

Though it seems just like yesterday, it was in fact 40 years ago that I spent a week walking the hills of Crete.
A striking memory is the aromatic scents that rose all around us as we crushed wild thyme and oregano underfoot. The oregano was ‘rigani’, origanum vulgare (hirtum). Bit of a gob-full, I suppose, but the last name (hirtum) is pretty important.

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