Just below the Acropolis in a quiet valley sat the Agora, the ancient gathering place for all commerce, socialization and politics in the civilization. Traders set up stalls and sold their wares all through the huge space. Libraries were constructed and temples erected in honor of deities.
Ruins lie in various states of decay along the Agora market's periphery. Through study of the relics you can clearly make out fountains and watering troughs for horses. The picture to the right is the view from the Agora market, looking up at the Acropolis.
Perhaps the most fascinating - yet bizarre - site to see as you walk the fields at the Agora was the area dedicated to public toilets. The Greeks designed a communal sanitation facility flanked by river-fed channels to wash away the waste and keep the market smelling fresh. Who knew these existed so long ago?
Fun fact - to reveal the Agora's architectural remnants, the government purchased and demolished more than 400 homes.
Now, it's a central part of Athens once again, and a beautiful place to wander on a sunny day.
For more information on the complicated history of this integral part of Athens, visit http://www.athensinfoguide.com/wtsagora1.htm
As a tourist, you probably won't be able to purchase many things at Athens' Central Market, but you'll go home with stories galore. The market is very large, with one section dedicated to meats and another to fish and seafood.
On the outskirts of the market, you'll find olive bars, and stores of nuts and dried fruits, and produce that will make you very hungry indeed. I bought salted pistachios, feta and olives to snack on in the hotel room, and a fruit vendor gave me two ripe pears to balance the flavors.
When you enter the meat market, the first thing you'll notice are the animals - yes, animals - hanging from their toes perfectly skinned. I had to ask - was it a goat or a lamb? Turns out, the neat little row of heads straight out of a scene from Jurassic Park were lamb's heads (eyeballs included). A few stalls down and I spotted whole piglet and more furred and feathered carcasses than I could identify. I definitely spotted chickens, rabbits and goose. It's eye-opening (no pun intended) to see what goes into the the favored dishes of different cultures. Sometimes you might not want to know! And yes, they still had their teeth.
A note about the vendors themselves. They are almost all men, notoriously charming and overtly flirtatious. They love American women, even though their English may not be so strong. Expect to be called upon, and know how to react. My advice? Smile, nod and move on!
Adjacent to the meat market is the fish market, where the vendors try to out-yell each other. Since I couldn't tell what they were saying, I could only guess they were advertising their best prices and trying to snag some of the thousands of shoppers for their stalls. Fresh this week? Octopus, eel and pretty little blue fish. And of course, plenty of gorgeous-looking prawn. Floors are wet and slippery. Wear shoes and be prepared with cash if you buy.
Next to the Central Market are plenty of independent stalls that sell olives, fresh produce and nuts. Take the time to notice what's in season, and you'll know what to order in the restaurants at night. These artichokes look particularly nice, as did the shop dedicated to feta cheese and other Greek dairy delicacies.Perhaps we 'll order both at dinner!
The Central Market is located on Athinas Street near Evripidou, Eolou and Sofokleous Streets.
Busy train stations are not usually the home of fresh produce and fine food markets, but Sourced Market has carved its niche in food history by choosing St. Pancras station in downtown London as its permanent home. There you'll find the Britain's best-of-the-best in artisan food and produce, with brands such as Pate Moi and Burnt Sugar.
Though the market also tours to various locales around the city, at St. Pancras you can count on a changing selection of produce, hot fresh soups and sandwiches, gourmet pates and cheeses, fine wines, savories, sweets and more. Friendly staff will make great recommendations for a takeaway dinner or train journey snack - just ask!
Located at the international connection point for the Eurostar and local trains, the market is spot on for convenience.
Farms with more than a hundred years of history are worth visiting, and Garsons is one such Surrey farm. Growing since 1871 in the sand-dusted fields near the River Mole, Garsons supplies the London wholesale market with fresh produce.
At the site, a well-appointed garden centre offers outdoor clothing and wellies, kitchenware and furnishings as well as a wide range of indoor and outdoor plants. The Farm Shop is a testament to local produce and international goodies. Though the meat section is small, the selection is first class. An impressive cheese and deli counter represents tastes from all over Europe.
In Spring through early Autumn, Garsons offers pick-your-own fields of strawberries, raspberries, asparagus, runner beans and sunflowers.
Who doesn't love being surrounded by the freshest-of-fresh food, visitors from all over the world, and food vendors who absolutely love what they do? Borough Market 'neath the London Bridge is always a fascinating gourmet destination with plenty of surprises in store.
When we stepped inside the bustling Green Market, our good buddy Luke enjoyed a tiny pretzel (that we all ended up sharing!), while we picked up Dutch cheeses, handmade French rabbit terrine and cheval with local venison (pigs trotters, roasted fennel and smoked garlic). Delicious!
Over in the Jubilee Market, Roger of Villanova carved us slim layers of Prosciutto Sardo di Desulo, and in the Middle Market butchers at the Ginger Pig sliced made-to-order veal chops just for our dinner. A glass of mulled wine, a study of ready-to-be-plucked-and-cooked birds, and a quick run to the Utobeer shop and Flour Station Bakery and we were on our way to cook and savor all night. What a wonderful feast to share with friends!
Here's my thought on the matter. Why settle for second best at the dinner table when Borough Market is just a train ride and a tasty afternoon away?
Borough Market - open Thursday, Friday and Saturday
- By tube to London Bridge or Borough underground stations
- By train to London Bridge mainline station
- By bus to London Bridge, Borough High Street or Southwark Street
- By foot along the Thames Path on the Southbank or over London Bridge from the City
How many varieties of olives have you tasted lately? At Borough Market (and plenty of upscale food markets in the US), olive bars offer a range of flavors, from pleasantly mild with a salty essence, to fiery hot and garlicky.
Pitted or whole, olives make a fabulous snack any time of day.
Try a few new flavors today. You might surprise yourself by stepping outside your comfort zone.
In spite of the rain we made our way from the museum to Borough Market today, the greatest single foodie paradise in all of Europe.
For those of you who haven't had the pleasure, imagine this. Acres and acres of gourmet food stands, produce stalls, flower markets, tiny jam and confection shops and open air cafes, tucked beneath the structures of London Bridge. For more than 250 years, Borough Market has brought together the best of the best of small European farms, bakeries, cheese producers, fishmongers, butchers and more. Heaven on earth!
My destination today was clear when we arrived at the market. To find Real France Fine Foods and purchase some of the best salt known to chefs: fleur de sel.
My bonus: discovering a delectable treat in Real France's unpasteurised butter with crispy sea salt. When biting into a piece of baguette spread with the butter, a first taste will reveal a creamy texture. Then, as the butter begins to melt, tiny salt crystals add a new dimension of flavor. It is spectacular!
I also indulged in thick wedges of their salted and unsalted butter, cut fresh from the block. Next visit I'll be certain to buy a Chabichou du Poitou, a creamy goat's milk cheese in a natural rind made in the Poitou-Charentes region of France.
For lunch this afternoon at Black and Blue Restaurant, I had a mixed green salad with pancetta-wrapped grilled goat cheese over sliced campari tomatoes. It seems to me that the Chabichou would be perfect served this way, accented by just a touch of balsamic and olive oil, and of course, fleur de sel.
But my true goal for today was the salt. Fleur de sel is delicate, melts easily and seasons to perfection. It is highly prized by chefs. To read an article about how Real France's Noirmoutier fleur de sel is harvested, visit my website, www.michellecooks.com.
As a passionate cook, I keep two bowls next to my stove at all times: a bowl of fleur de sel for finishing the flavors of my dishes, and my "proprietary" blend of seasonings that evoke the essence of herbes de Provence. Real France has taken my two standby seasonings and combined the two treats into one with an herbes de Provence sea salt. Can you see me smiling?
Like I said, Borough Market and its vendors - foodie heaven on earth!
For those of you who know me well, great food is always on my mind. So of course, I had to brave the snow and ice to go to market! Bob the Produce Man kept doubling my quantities - it was the end of the day and he didn't want to take home so much. Don't know exactly how, but I ended up with what seemed like a truckload of fresh spinach. I cooked it for days!
Surprising though it may be looking at this wintry picture, Nick and I walked home from here with crates of raspberries and strawberries, succulent dates, fresh bundles of thyme and oregano, juicy oranges, absolutely beautiful red and yellow peppers, English cucumbers and kiwi.
And we've discovered that the three-foot refrigerator in the kitchen can't possibly hold all of that great produce, but our entry hall that hovers around 40 degrees makes perfect overflow cold storage space!
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Ruins lie in various states of decay along the Agora market's periphery. Through study of the relics you can clearly make out fountains and watering troughs for horses. The picture to the right is the view from the Agora market, looking up at the Acropolis.
