Barnaby was here....

Last September  Barnaby visited us here at the Village Inn on the Greek island of Zakynthos (also known as Zante).  Barnaby came all the way from Birchwood CE (A) Primary School, from the United Kingdom, to spend a week under the sun.

He had a great time here laying out playing by the pool enjoying himself but also going around, as much as he could, making great friends like Caretta-Caretta the sea turtle.  Stella, the owner of the Village Inn, made sure that everything was perfect for Barnaby and his friends.

Location

Zante (Zakynthos) is the third largest of the Ionian Islands west of mainland Greece.  It is 125 Km in length (74 miles) and covers an area of 410 square kilometers.  The terrain is varied.   The eastern part is dominated by plains, which merge into peaceful bays with golden beaches. The western part of the island is mostly mountainous with steep cliffs along the coastline.  The main bays, of the island are Laganas, in the south, which has a superb sandy beach that stretches for 9 km, Tsilivi, Alykes and Schiza.  Southeast of Zakynthos is where the Mediterranean sea achieves its maximum depth, approximately 4500meters (more than 2,5 miles).

Products

The island’s main products are olive oil, grapes, raisins, wine, citrus fruits, melons, potatoes and onions, while the upland pastures favor animal rearing.

Climate

The climate of the island is mild with gentle winters and cool summers.  The abundant rainfall, in contrast to the rare occurrence of snow, favors the growth of vegetation and ensures considerable water reserves, which is why the island is so green.  The weather stays sunny and worm usually from May until the end of October with August being the hottest month of the year.

The People

The people here are open minded with modern ideas and cosmopolitan attitudes, they are noted for their natural and effortless courtesy especially towards guests.  In the former days many of the people here made a living from agriculture, animal-rearing and fishing while others were skilled artisans, builders and blacksmiths.  Now days the main occupation of the people on Zakynthos is tourism and related activities.

Caretta-Caretta Sea Turtle

Caretta-caretta which is actually the scientific name for the species, are also known as loggerhead sea turtles.  Today they are an endangered species eventhough they have existed in the Mediterranean for millions of years as they are prehistoric animals.

The beaches of Laganas bay in Zakynthos are the most important nesting areas in the Mediterranean, and have been protected, and monitored since 1983.The Loggerheads come to lay  their eggs in the sands in the summer between June and August. The female turtles come ashore during the night when the beaches are dark and quiet.  They lay around 120 eggs after digging a hole in the sand.  Then, they cover the nests with great care and crawl back to the sea. 

The little turtles come out of their eggs approximately 55 days later and they head directly for the sea. This usually happens during the night or very early in the morning. As soon as they reach the water they swim to the open sea.

Something for mom….

Since it is very close to Christmas time, Stella thought that you might like to know the following traditional Greek recipe.  Melomakarona (honey cookies) are made by all Greek families in the week preceding Christmas.

Main

150 ml olive oil

80 g sugar

4 tablespoons brandy

juice of 1 orange

½ teaspoon cinnamon

400 g self-raising flour

pinch of salt

½ teaspoon bicarbonate of soda

Syrup

1 teacup honey

120 g sugar

150 ml water

Topping

2 teaspoons cinnamon

170 g shelled walnuts, coarsely chopped

Beat the oil and sugar well, add the brandy, orange juice and cinnamon and blend. Sift the flour with a pinch of salt and the soda and add it gradually into the oil and sugar mixture, mixing it with a spoon. Knead the dough well for about 10 minutes. If too sticky, add 1-2 tablespoons more flour and mix it well. Knead until it feels soft and pliable. Flour your hands and take egg-sized portions of dough. Roll and shape them into small oval shapes. Place on an unbuttered baking sheet, and flatten them with the palm of your hand. Bake in a pre-heated oven, gas no. 4/ 350 grades F/ 180 grades C), for 25 minutes. Let them cool and harden for 24 hours before dipping them in the honey syrup.

Prepare the syrup by mixing in a saucepan the honey, sugar and water. Bring slowly to the boil, skim with a spoon, then simmer for 4-5 minutes. Dip the cold melomakarona in the hot syrup, three or four at a time only. Let them stand for 1 minute and take them out with a slotted spoon. Place on a decorative platter and immediately sprinkle with a little cinnamon and chopped walnuts. If they are not consumed during the next 3-4 days they should be kept in airtight tins, like biscuits.