With the arrival of 2012, Eumelia invited Troo Food Liberation to run a 4-day un-cooking workshop from January 4th-8th. The mornings began with an invigorating Iyengar yoga class taught by Haris Lyroni, who owns Shakti Yoga Studio in Mets, and the day continued with tasty lessons – based on both the theory and practice of raw, vegan cuisine - taught by TFL’s Danae.
Participants were eager to let go of old habits and create a solid foundation for their new years health, weight-loss & detox resolutions by learning about the raw way of eating, and the course offered new perspectives and techniques as well as flavour-combining ideas for eating healthy, fresh, seasonal and organic food in creative, delicious ways. Foods were dehydrated, frozen, blended, chopped, mixed, dressed, diced, sliced, marinated and mashed but never cooked, and yet pizzas, pies, soups and pasta was created using quality ingredients.
“Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet.”
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One of the many excursions nearby Eumelia is Gytheio, just 20 minutes drive from our farm. Year-round, Gytheio is a lively, picturesque harbour town where you can enjoy a fresh seafood lunch at the water’s edge, a stroll through the traditional backstreets, visits to interesting little stores, and the Mani folklore & ethnological museum on the tiny pine-covered island of Kranai. Beaches surround Gytheio and the Taygetos mountain range towers above it, creating a vibrant and colourful feast for the eyes.
Posted in Nearby Excursions | Tagged Eumelia, farm, fortress, Gytheio, Kranai, lunch, Mani, Mani Museum, mountain range, nisaki, promenade, seafood, Taygetos, Taygetos mountain range | Leave a Comment »
Today we awoke to behold the first snow on the peaks of gargantuan Mt Taygetos, one of the stunning mountains that visually embrace Eumelia
Posted in Eumelia Nature | Tagged Mt Taygetos, nature, Snow, view, vista | Leave a Comment »
One of the best ways to enjoy our organic produce is by making it last for as long as possible, in its most delectable form. Alexia has been enjoying the beauty (and surprising ease) of making jams, chutneys and pickles, and the old fashioned 50s housewife-type pride of putting them in jars – and labeling them too. These are being made for our guests to enjoy above all, but we can’t resist trying (and polishing off) the sample jar. We have to make sure they’re good, don’t we?
In a previous post you can read the recipe for green tomato chutney, which we discovered also tastes almost rustic and mediterranean (odd, as it’s sweet and infused with Indian spices) with freshly baked whole-wheat bread.
Posted in Farm activities, Food and Recipes | Tagged green tomatoes, Eumelia products, jam, chilli jam, green tomato chutney, quince, quince jam, chilli, aubergine, pickled aubergine, Jamie Oliver, BBC, aubergine pulp, organic, preserve, grape jam | Leave a Comment »
Eumelia just produced its olive oil of 2011, and we all went to the olive press to see it happen…and get a good taste of our fresh, biodynamic, extra-virgin oil!
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Once again, it’s olive picking season, and at Eumelia there is a flurry of activity as the olives trees are pruned, and olives are gathered and sorted by residents, helpers and guests, some for the production of the farm’s organic biodynamic olive oil, used for culinary consumption, as well as for making soaps and body products, some olives for brining and the rest to be returned to the earth as compost. The tree’s leaves will also be sorted and made into tea, which is highly therapeutic (http://www.herbwisdom.com/herb-olive-leaf.html). What an incredible plant!
Please click on an image below to see our gallery in large size.
Posted in Farm activities | Tagged olive picking, olives, sorting olives | Leave a Comment »