LOU & LUCY’S LEFTOVERS
I thought I was pretty well-informed when it came to foodstuffs, but I have just discovered a new one, thanks to a friend in Greece.
A package from said friend arrived in the mail Tuesday and it was a tightly sealed plastic bag filled with samphire in brine.
Not that I would have known that from the writing on the package. As the saying goes, it was all Greek to me.
Thankfully our friend Sherry had sent a postcard alerting me to the package’s arrival and explaining that it was something called samphire.
This is not the first time Sherry has graced us with offerings from the Greeks. We just finished the large package of capers she brought back last year.
Not having heard of it, I Googled the word samphire and discovered that the word in Greek is “kritamo,” and that it is a marsh plant that likes to grow along rocky coastlines. People sometimes call it the poor man’s asparagus.
I found recipes for it to be pickled, blanched or tossed raw into salads. One description likened it to a cross between asparagus and capers.
It seems to be very big in British cooking these days, Britain having nice marshes for the plant to grow in.
My first recipe is going to be boiled small potatoes tossed with olive oil, lemon juice, salt and pepper, and steamed samphire. Maybe a poached egg on top.
Now if Sherry would just send us a young lamb and a gallon of good Greek olive oil and a large tin of fresh feta cheese and some fresh oregano and some good olives and some retsina, we’d be all set.
I love capers, I love asparagus. So it sounds good to me. This talk of samphire just gave me the idea to try capers with asparagus. That might be really good. And I’ll save the shipping cost from Greece.