Being quarantined turned out to be a huge inconvenience for everyone and especially for city dwellers who had to be holed up in their apartments; however, it presented us villagers with a chance to enjoy nature and look after our houses and plots. People fired up their weed whackers and rototillers, planted summer vegetables, pruned the trees. Strolls in the plains became an everyday habit. You could now walk across spruced up kitchen gardens with nice loose soil and not a weed in sight; see tomato plants lined up like little soldiers, squash plants laid out with their leaves mixing it with the bean plants, eggplants trying to overtop pepper plants; run into experienced breeders who only engage into plant-related conversations like “toss some sulfur now that it’s rained, make a blend of water, ethanol and green soap for greenflies”; ask and learn, talk for hours on end.
“Come get a treat! Poulokeftedes for you to take home” said auntie on the phone. Zucchini flower balls! As the smell traveled through the cord, I wasted no time getting there. “How do you make them” I asked, “here, start taking notes” she replied.
The scent of fennel and mint filled the little house. “You see” she said, “each one of the ingredients going into this recipe came from the garden, aside from the flour and the cheese. If that’s not a blessing, I wonder what is!”
Translated into English by Nikos Loutraris