In the mean time, the sun dried tomatoes and figs are ready for storing. The old tradition and art of preserving foods is still alive. On the other hand, the last fresh okras of summer will not be hung in the half shade to dry; they will be prepared for freezing.
They’ ll stay tender if you’ll follow this method: wash them after discarding stem edges and air dry before placing them in plastic bags in small quantities and freeze.
The seeds are well dried and are ready for storage until the next planting season.
Old Cretan varieties of cucumbers, watermelons, melons, zucchinis, pumpkins, amaranths, beans…. a precious gift that I received from a local farmer. They are saved from plants that have grown in his family garden for four generations. Farmers like him don’t only preserve a heritage, they also preserve genetic biodiversity.
1 kilo fish (preferably sea-bass, red snapper or saupe)
1 kilo okra
½ cup olive oil
½ kilo tomatoes
1 or 2 onions
½ cup lemon juice or vinegar
Brown the onion in a pot and add the okra, the tomatoes, salt, pepper and 1-2 cups water and simmer till half cooked. Remove half the okra, place the fish on the okra in the pot and add the other half. Cook for another 20 minutes without stirring the food; only shake the pot from time to time to prevent the food from sticking.
(This dish can also be cooked in the oven).
Okra and tomatoes are a classic match in Crete. They are stewed together or when okra is fried chopped tomato is added too. Combining okra with fish is a characteristic of Cretan cuisine.