Remedial lamb on Easter Monday (after the CHICKEN and LASAGNE on Sunday 
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Just delicious — roasted lamb chops and homemade creamed spinach. I was too hungry to remember to take a pic of the prettily plated meal, but I did remember a pic of the leftovers 
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Looks good. 
A lot of Italian Cdns and Italian Americans do serve lasagna Xmas, Easter and Thanksgiving! 
Usually Greek Cdns and Greek Americans would go with Pastitsio, if there’s a side pasta in addition to the Meat. LOL
I know a handful of Gen X Greek Canadians who would always choose Chicken or Beef over Lamb, Pork or Goat, Easter or not. Lamb or Prime Rib are the holiday meats and meats reserved for company at our house. (Unless the company hates lamb, we go with whatever they want, in that case)
Not surprised, given that purple varieties of other commonly green vegetables (asparagus, string beans, bell peppers) all turn green when cooked., too.
They are! But I don’t want to eat them, and I mostly only like growing things I can eat.
Well, there’s my mistake, trying to grow it in a mountain climate. (I have seeds for this year, because I like to throw good money after bad.)
I have been growing okra in southwestern Ontario for 20 years. I usually plant 3 or 4 types. If I plant it in late May or early June, I usually have okra to harvest from late August until late Sept. It slows down as soon as the temps dip below 16⁰C at night. I have never had a bumper crop. I have had some years where I’ve picked a few pounds over a couple weeks.
Okra can grow in mountainous areas, and dry, hot climates , in addition to hot and humid climates. It grows well in the dry regions of Greece.
Which varieties have worked for you? I’m set for this year, but I’ll be back again next to try again.
Clemson have worked, and I had 3 or 4 different varieties from Baker seeds years ago, including a burgundy variety.
Clemson is the one that is easy to find here.
I have half a packet of Clemson seeds from last season, and a new packet of Veseys Jambalaya variety, which is an early maturing hybrid for a northern climate. I have not grown Jambalaya okra before.
Here are the Baker seeds I purchased a few years ago.
Thanks! Definitely have grown (a failed crop of) Clemson. Despite their stellar reputation, and your endorsement. It’s a tough climate.
I plant most things several times each summer. Sometimes only 2 or 3 plants come up out of 30 seeds planted. With okra, it can end up being a big plant, so some years I thin them out. Last year, my okra seemed to be a bit stunted in a new garden, some only ended up being a foot tall. I have had some okra plants that are 3 or 4 feet tall in the past.
I also end up transplanting some plants, or replanting more okra in the spots where they didn’t come up.
Good luck this summer!
It’s Orthodox Christian Good Friday. I made fried cod, skordalia and beets tonight.
The beet greens went into filp triangles, with zucchini, arugula, dill, cream cheese, and egg
We’ve been ramping up for Greek Easter here lately. Thursday was Easter bread making day - I think we got 7 loaves, and gave away 2 to friends. Another loaf or 2 will be going home with DD2 and SIL. Saturday we made dolmas ( absolutely fantastic, maybe best ever.) Used homegrown & canned spiced tomato sauce for them. We fresh ground the lamb we used as well. Also, using the last packet of Greek red dye, we dyed some eggs. We’re munching on some meze right now, sadly without the tyropita we could have SWORN was in the freezer. The lamb will be coated with a garlic and Parmesan crust, and will go into the oven soon. To go with, orzo and rice pilaf, veg, and salad. Strawberry upside down pie for dessert. Will take & post pics later. Forgot to mention the large batch of koularakia cookies made on Thursday. Happy Greek/Orthodox Easter for all who celebrate!
Christos Anesti, Lambchop53.
Sounds like a wonderful Easter.
Thank you, and back at ya! We will be doing the traditional egg crack before dinner.
I just put my lamb shank into the oven for a long 300F braise in tomato, red wine, stock, and Greek herbs and spices (oregano, thyme, black pepper, lots of garlic). I might have started it a little late, but I’ll see later on. I haven’t decided what to have with it, gigantes or orzo. Love gigantes, but beans are for Lent. Greek pastries for dessert.
Happy Orthodox Easter to all who celebrate!
I was lucky to be included in my friend’s family’s celebration again. The main event is a spit-roasted whole lamb, plus plenty more homemade goodies.
Meal:
Tyropita, Spanakopita, Lemon & orange potatoes, Souffle (pasta bake like mac & cheese), Salad, Lamb, and Tzatziki. Also mini kababs that I brought as an app, but the lamb was done much earlier than last year, so they got added to the mains.
Dessert:
Ekmek (kataifi, custard, and whipped cream), ice cream cake, peach tart, Paximadia (biscotti), Koularakia (cookies), and the Orange cream cheese cake I made.
Lamb being carved:
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Beauty!
I agree what a beautiful spread!!
