Soon enough I boarded an overnight flight to Thessaloniki en route to join the Charming Taste of Europe*. On this trip to Europe, I got to travel with two phenomenal food writers and chefs. Being in the food capital of Greece with two people whose life’s passions are food was certainly a special experience. Our many conversations inspired me to share some recipes so at the end you will find two cocktail recipes. 

Note: If you are only here for the cocktail recipes please scroll to the bottom.

This article might contain affiliate links. Read the disclaimer about affiliate links & PR gifting here.
The trip was sponsored by the Charming Taste of Europe, which did not review or approve the story.

The Cherry on Top

This long, scenic drive through the Greek countryside is filled with fun conversation and silent lookout breaks. Out in the distance are blue ocean water, lush green fields, and impressive mountains with small villages at their foothills. Final destination: agricultural coop of  Rachi Pieria (“Agios Loukas”),  where the cherries are grown, sorted, and distributed around the world. The regions of Pella, Imathia, and Pieria are most important when it comes to fruit production in Greece and this cooperative has been operating since 1978 (250 members). Pieria (Region of Central Macedonia) consists of many beautiful small towns with miles of thick orchards setting them apart. 

Our main stop: Cherry Orchard. It has been raining heavily for a few days so the ground is soft and the wet leaves are glistening in the sun, tiny raindrops rolling off the plump cherries upon touch. In the background, the one and only Mount Olympus, just barely peaking through the clouds. Neat rows of cherry trees line this hill all the way down to its neighbouring orchards, branches heavy with ripe cherries reaching for the earth. We took some time to stroll through the orchard learning about the production.

All cherries are hand-harvested and hand-sorted at the nearby facility. Today a large batch of cherries were being prepared for their trip to Italy. I wondered if I could go with them, for the burrata of course. And the pasta. But I digress. Later this day we stop over at Litochoro for a traditional Greek meal with a view of Mount Olympus. You might not be able to visit the facility yourself but driving through the region of Macedonia will offer you plenty of orchard views and access to fresh fruit markets. 

As food cherries are versatile. You can eat them fresh, cook them down into jam, pickle them, brine them, stuff them in with the chicken, toss them in salads, and make a countless number of desserts with them. They also make a fun cocktail ingredient. Cherry dessert recipe recommendation from travel companion Aimée Wimbush-Bourque, the author of Simple Bites: a tasty Slab Pavlova for a Crowd. 

In the center is the machine that cleans the carries of leaves and other impurities, on the right is one of the facility workers double-checking to make sure all these impurities were in fact filtered out before the white boxes go into the sorting and boxing line.

Sweet on the Inside, Fuzzy on the Outside 

A different day and a different direction take us to Kavala (Kavala COOP) which includes producers from Kavala, Nestos, and Thassos (500 members). The Coop grows a range of fruits and vegetables but the main reason for our visit is kiwis. While the fruit is originally from China it traveled to Europe sometime in the 19th century and since then has become one of the primary exports for Greece. Kavala alone produced nearly 50,000 tons of kiwi 10,000 of which come from this cooperative. 

Greek Kiwis are harvested by hand in the fall. It takes quite a few months for them to come to fruition so during our visit in June we got to witness their early months. Sitting on the plane en route to Greece I realized I had no idea what kiwi plants look like. For the sheer purpose of surprise, I decided not to look it up. The plants are viny. Their thick trunks reach for the sun and then wrap around the supporting beams, reaching for one another across the path. I am surprised. The wait was worth it. 

These plants are gendered. For every eight female plants, there is one male and it does not produce any fruit. Much like grapes kiwis require some healthy rain and a lot of sun. Cold temperatures are highly undesirable. Once the fruits take shape they are groomed with all oddly formed fruits being plucked and returned to the earth to wither into fertilizer. When they reach ideal sugar levels the fruits are harvested and sorted by size with a 100g fruit being the ideal size.

Kiwis are best eaten raw or in desserts. They go well with yogurt and ice cream or as cheesecake toppings. This Greek Yogurt Parfait recipe from My Delish seemed like an appropriate recipe to share for this particular story. 

Kiwis that have a funny shape, like the one on the right, are trimmed and left on the ground to fertilize the plant roots.

Cocktail Recipes

When thinking through these recipes I wanted to create something simple, something you can make at home with zero experience and minimal ingredients so you will notice there are similarities in them. Both drinks are built on a classic Sour recipe and should be easy to execute. 

Quick note: The double straining allows for the fruit chunks to not drop into the drink creating a cleaner cocktail. 

Tools:
• Shaker tin, if you don’t have one use a 1L mason jar
• Muddler, use a fork if you don’t have one
• Jigger, replace with a 1oz shot glass or 1-2oz measuring spoons
• Hawthorn strainer (double strain through the mesh if you don’t have it)
• Mesh strainer, can be found at most kitchen or dollar stores

Kiwi Spritz

Ingredients 
• Kiwi, peeled and chopped 
• 1/3oz Kiwi simple syrup (see recipe below)
• 0.75oz Fresh squeezed lemon juice
• 1.5oz Tanqueray gin
• 1.5oz Sparkling wine, my go-to for cocktails is Chateau de Montgueret Cremant de Loire Brut, $26.05 at the LCBO
• Kiwi slice to garnish
• Champagne glass

Method
1. Toss the kiwi in the shaker tin and muddle kiwi with simple syrup and lemon juice. 
2. Add the gin and ice and shake until the tin is sufficiently cold.
3. Pop it open and add the sparkling wine, swirl it around a bit to integrate.
4. Hold the mesh strainer over the glass and Hawthorne strainer over the tin and strain the liquid into the champagne glass.
5. Add the kiwi slice for garnish and enjoy!

Bourbon Cherry Highball  

Ingredients 
• 10-12 Pitted cherries 
• 0.75oz Fresh squeezed lemon juice
• 0.75oz Cherry simple syrup (see recipe below) 
• 2oz Bulleit Bourbon
• Soda water
• Highball glass (tall and thin, example here)

Method
1. Muddle the cherries in the shaker tin with simple syrup and lemon juice. 
2. Add the bourbon and ice and shake until the tin is sufficiently cold.
3. Add fresh ice into the glass, all the way to the top with an extra cube.
4. Hold the mesh strainer over the glass, Hawthorne strainer over the tin, and strain the liquid over the ice, add more ice if needed.
5. Add a reusable straw and enjoy!

Simple Syrup

As the name would suggest it is very simple to make. The basis of a simple syrup is one part sugar and one part water (ie. 1 cup sugar + 1 cup water). Heat gently bringing to a near boil and simmer for a few minutes allowing the sugar to melt. Fruit allows us to flavour the sirup creating additional layers of taste in the cocktail. The fruit (2 chopped kiwis, 10-16 pitted cherries) is added from the start. Stir occasionally, bring to a near boil, and turn the heat down to a simmer. With the fruit allow the liquid to simmer for 30-40 minutes – the longer it simmers the more flavourful the syrup will be. 

Footnote * The Charming Taste of Europe is a three-year campaign promoted by the Vini d’ Abruzzo consortium and the Union of Sweet Bordeaux Wines, along with fruit producers in Greece’s Union of Agricultural Cooperatives of Kavala (Kavala COOP) and Agricultural Cooperative of Rachi Pieria (“Agios Loukas”), co-financed by the European Union. This campaign focuses on raising awareness of these high-quality products in the American market.

The post Seeing Greece through kiwi & cherry fields (recipes included) appeared first on Paths to Travel.

This trip can take a weekend if you move fast, or a couple of weeks if you sit back to enjoy the views and brews. But no matter the duration below are a few key spots you should visit during the trip. A few spots I would like to visit when the borders open and the world heals.

This article might contain affiliate links. Read the disclaimer about affiliate links & PR gifting here. 
Cover image: Fundy Parkway by Nick Hawkins for New Brunswick tourism.

Come face-to-face with ancient nature at Hopewell Rocks

This provincial park is considered to be New Brunswick’s top tourist attraction and is factually home to the world’s highest tides which advance at 13 ft per hour straight up! You can see the magnitude of the tides changing in this fun video where park attendants get absorbed by the rising water up to their necks in a mere 25 minutes – it really is amazing. During the low tide, you can walk the ocean floor. At high tide, you could kayak around the ancient rocks that you were looking up at half an hour ago. These rocks, referred to as “flower pots,” have been carved by the tides over thousands of years. Some of them look like faces, some like animals, and some really do look like flower pots. All are very, very old.  

The park pass offers 2-day access to the area, which means you can experience the tide variance firsthand. Exploring the ocean floor is just one of the many activities available to visitors in the park. Travellers can also hike through various trails, sit back on the quiet beachside, spot the resident falcons (rumour has it their family is growing), shop for locally made gifts, learn at the interpretive centre, and take a break at the on-site restaurant. 

When to go: The best time of year to visit is between May and October.

If you go: Check the tide tables before you go. Be prepared to get dirty – shoes have been lost in the wet sand. The park is not accessible by public transit, but there are organised tours that can take you there.

Be one of the first to hike the Fundy Trail

Fundy Trail Parkway is a 6,300-acre park located on the Southern coast of New Brunswick. It is already home to two UNESCO sites and, with new developments, is set to become the best new scenic drive in Canada – watch out, Sea-to-Sky highway! New roads are being built connecting this last remaining coastal wilderness area from Florida to the town of Sussex, between St John and nearby mountains. These new roads are not only opening up new hiking trails but setting the ground for new itineraries, making it easier to explore the Bay of Fundy.

Now back to the Fundy Trail: Located roughly 2 hours from Saint John, the park is very remote and operates sustainably, focusing on preserving the unspoiled nature and wildlife of the coast. Depending on the fitness level and available time, visitors can spend a day hiking or multiple days camping on the designated hike sites. 

If you go: There is an easy visitors guide based on your available time here. And if you are camping the recommended visit duration for avid hikers is 3-5 days. 

What’s there to see?

Naturally, there is also an interpreter’s center, snack bar, exhibit center, and gift shop. Not too far from the visitor facilities is a 275-foot suspension bridge crossing the river where the Fundy footpath begins. The foot trail spans over 60km of wilderness from Fundy Trail Parkway to Fundy National Park. Throughout the park, hikers will also find four unique waterfalls, some of which are a part of the longer hike, and some, like the Fuller Falls, are easier to access. A huge point of interest for summer visitors is the many beaches accessible from the trails and from the road. Some beaches are small and rocky, while others are long and sandy. One of the bigger beaches in Long Beach, and from here you can witness the famous horizontal tides while basking in the sun.  

Wine, dine, and drink cocktails in Saint John

Saint John is Canada’s oldest incorporated city and the only city on Fundy Bay. All around the city, there are beautiful sandy beaches and access to natural landscapes but the city itself is promising to be an urban oasis. Here you will find a range of historic B&Bs, craft cocktails, and nearly 80 restaurants sprinkled across 16 city blocks. The local specialties are seafood, smoked salmon, cheese, dulse (seaweed spice), blueberries, and of course maple syrup.

For a cocktail break (see recipe below) we virtually met up with Jen Silliphant, from Envision Saint John, and Gillian Nadeau, from Uncorked Tours. The ladies passionately spoke about their favourite restaurants, dishes prepared by award-winning chefs, local farmer’s markets, as well as wine and beer experiences. Saint John is also a culturally beautiful location showcasing works by notable street artists, turn-of-the-century architecture, and famous Carleton’s Martello tower, and within a short drive, you can visit St. Martins, the Irving Nature Park, and New River Beach. 

Where to stay: Complete list of accommodations, from hotels to outdoor stays can be found here. From a quick search, these spots look very promising are:

• Homeport Historic B&B Inn
• Earle of Leinster “Inn Style” Bed & Breakfast
• Château Saint John Hotel & Suites in Saint John
• Vista Ridge Cottages
• Broadleaf Ranch, for glamping and so on

The vastness of Canada can be hard to wrap your head around sometimes, even one province at a time because there is so much to see. But we can narrow in one region at a time. The Bay of Fundy is one of those uniquely stunning regions that you could spend your entire vacation exploring. Whether touring fast or unwinding through slow travel there is a lot to see and do. Here “nature inspires” (the county’s slogan), flavours will make you salivate, the scenery might make you cry, and the maritime hospitality will make it feel like home.

Cocktail recipe:
Gillian Nadeau’s Slocum’s Maple Smash

1.5 oz Vodka or neutral moonshine
1 oz Lemon juice (juice from a whole lemon)
0.75 oz Maple syrup
Mix together (no shaking) and pour over a single layer of ice in your glass
Top with soda water if desired

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