Winter Seasonal Food In Fethiye

If there’s one thing we don’t like doing, it’s wishing our lives away; looking forward to events while forgetting to enjoy the present. In the UK these days, people don’t have any choice but to look forward. No sooner have they come back from their summer holidays than the supermarkets empty their shelves of sun cream, flip-flops and bikinis and fill them with Christmas trees, toys and wrapping paper – in September!

We much prefer the slower pace of life in Fethiye where it’s the weather and the seasonal food that give clues as to the time of year rather than the supermarkets. And so it is that we’re creeping towards the end of November and yesterday, the Tuesday Fethiye market was shouting out, loud and proud, that winter is here.

Winter Seasonal Food In Turkey

These colours tell us it’s winter

While citrus season isn’t in full flow as yet (I can’t wait for the pazar to be filled with citrus aromas), tangerines from Köyceğiz are plentiful and kestane (chestnuts) are also beginning to appear. How can we not start to feel wintery and, dare we say, even a little bit festive at the sight of those two traditional foods.

Unfortunately,  we had too much to carry yesterday, but we did also catch a rare sight of Rodos kabağı (top left). If we see any at the weekend, we’ll definitely be buying some to make our Rodos kabağı recipe.

And, as for the hurma (persimmons) in the bottom left corner, well they might make the market look colourful and seasonal, but for us, they can stay where they are. They’re not a taste we’re going to be acquiring any time soon.

Myrtle And Shallots

Myrtle and shallots at the pazar

Another seasonal fruit that can stay on the stalls for us is mersin (myrtle). At this time of year, many of the stalls on the markets will have a bag of myrtle to one side. This bag of myrtle was on our regular stall where we buy our peppers.

The stall holders greeted us eagerly with a handful of myrtle, chomping on it themselves. I took one berry out of politeness and the family who run the stall thought Barry was hilarious when he explained he didn’t like mersin.

I should have taken the same route. If you like the idea of chewing through a pile of rose petals, myrtle might be an option for you. I had the taste in my mouth all the way around the pazar!

Great to see so much güver though. Güver is like a small shallot and is plentiful on the pazar at this time of year – perfect for pickling season. They might be a bit fiddly to peel but they’re worth the effort.

We bought some yesterday and I’m looking forward to tackling them later today. The sooner they’re jarred up in their vinegar, the sooner the pickles will be ready for eating!

Winter Chutney Ingredients

Time to buy ingredients for winter chutney

We were glad of this abundance of winter produce yesterday because we walked to the market in warm sunshine, not really feeling very wintery and therefore, not really in the mood for doing the shopping we needed to do. But sometimes, we must look forward in order to be prepared.

Although we think it’s still too early to think about it, Christmas isn’t too far away and we were going to the market on a mission. As well as our regular shopping, we were also going to buy raisins, apples, plums, extra tomatoes and courgettes. Why? Because Barry needs to make winter chutney so it’s ready in time for Christmas. Chutney recipe to follow soon…

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  1. It took a little time getting used to the fact that we couldn’t get strawberries 12 months of the year flown in from all corners of the world! Hands up for seasonal food – fresh and fantastic.

  2. @ Jack Scott: We were like that when we first got here; wondering where our favourite food had disappeared to when it was there the week before. We love that you can’t get everything all year round now. 🙂

  3. We’re roasting chestnuts here – some foods here we don’t get here at all. But I do love eating seasonal, though guilty of every now and then sneaking in that orange.

  4. Yes, the seasonal changes are apparent. I am lookin’ forward to sampling the chutney at Christmas time.

  5. @ Belinda: We’ll be roasting chestnuts here too, soon. Can’t wait. not quite cold enough yet though. 🙂

    @ Mark: Loved all the colours yesterday. Hoping the chutney goes well as Barry’s not made it for ages… 🙂

  6. We bought radish, carrot, red cabbage amongst other things at market here in Selçuk today. Courgette is still available as are cucumbers. Citrus fruit, pumpkin and other squash, celeriac, beetroot and leeks are in abundance.

  7. @ omentide: Mmm, we’ve eaten so much pickled red cabbage recently. Got another the other day, ready to go in the pickle jar. 🙂
    Noticed the celeriac and leeks. Might buy some of those next market visit. We love spicy pickled beetroot too but I’ve never made my own. Might have to brave it one day… 🙂

  8. Don’t you love the markets. I never tire of seeing what new produce has arrived. II’d buy the persimmons but I’m not so sure about the myrtle! Looking forward to the chutney recipe

  9. All those golden colours, it’s like they captured all the sun and are making it shine at the market for winter.

    I’ve been getting increasingly frustrated with the fact that it’s been over a year since our shops have stocked a locally grown apple. Considering the UK has the biggest range of apples anywhere (I think that’s right) it seems mad that we are inundated with imports.

    You are so lucky to have such an abundance of fresh and colourful goodness, especially at this time of year. Happy November.

  10. @ Jenny: Glad someone else likes the markets. The persimmons are sooo sweet. We’d never tried one till we came to Fethiye but at least we know now we don’t like them. Chutney recipe coming soon. 🙂

    @ Cally: Happy November to you, too. to be honest, the last time were back in the UK, I was disgusted with the price of fruit and veg and the fact that it was all imported. The UK has such a wide variety of its own produce and it’s not being used in the right way. That’s our thought anyway. 🙂

  11. Been cooking all day with many ingredients from the Besiktas pazar. Big meal tomorrow! Also, made a fab cranberry sauce recipe using plump dried cranberries from the pazar. Gotta love this time of year! =)

  12. @ Joy: Sounds lime you’ve been really busy. Our spice stall sells the dried cranberries and I was wondering what they’d be like. Might give them a try next time. 🙂

  13. That’s lovely, I agree, change of season is what and when nature decides, not supermarkets shelves..

  14. @ Angela: It hit me yesterday that our friends have been talking about Christmas in the supermarkets for ages. Not good. We’ve got ages yet. Hope so anyway because we’ve not started shopping! 🙂

  15. winter is my favorite market time, lots of interesting greens to choose from. When you say myrtle, do you mean guava (I have a myrtle bush in my yard and the fruit look like blueberries)? As for the Rodos kabağı, is that a squash? Great winter market tour!

  16. Julia leave the persimmons until they are soft – they lose that dry mouth feel and taste unbelievably delicious – sweet and juicy, converted my Mother by doing this only last week and they are now her new favouritre fruit.

  17. @ Sarah: All we know is the berry-type things are called mersin. I’ve looked it up and it says myrtle in the dictionary. Whatever they are, they taste flowery. Rodos Kabağı is probably a type of squash, yes. It’s a bit like the texture if honeydew melon inside and only has a few seeds right in the centre.

    @ Anonymous: I don’t like to be defeated with food so I will keep practising but I just find the persimmon overbearing in its sweetness. Glad you’ve got a convert. 😉

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