We had some people for dinner the other day. They were from the U.S.A.

And as we were chatting about bitter taste and why it is vanishing slowly I served the main course. A lovely leg of lamb with potatoes and on each plate I had put a spoonful of young vine shoot pickles that I had made a few weeks ago.

They seemed perplexed and started asking questions:

What is this?

Young vine shoots pickled I replied.

Where did you find them? you foraged for them?

No, I bought them from the farmers market I answered.

Oh, can you find such things there? 

Sure you can I replied.. Tis the season! 

And why do they collect them? 

Because they are tasty I guess I said.

But doesn't the plant gets weak like that? or they collect them from special plants that they have them for that reason?

And then I realised what they did not understand... and started talking to them about Greek food.

This time the year they pick the side shoots from the vine plants  and also remove some of the leaves. They do this so that the plant concentrates on producing fruit and not just becoming huge.

So, here comes the folk wisdom - and the cooks of the time took this byproduct of the wine production and turned it into a tasty treat.

This is the magic of Greek cuisine! 

So... if you are in Greece these days go to the farmers market and buy some.. 

I have a great recipe for you!