Happy mid week, dears
As most of you probably know, I live in Sofia. An European capital, they tell me. But it sure doesn`t look like one, to be honest. Why? Well, if you`ve ever been in Sofia you would know what I mean. Not that our city is not charming in its own way, nope, there are thousands of little things I adore. But not so many big things. Not at all. And because today I went for a long walk I got to thinking about the million and one things the municipality could do to turn Sofia into a greener city. It wouldn`t take that much resources, but for sure will make a huge difference. Maybe soon. I`m an optimist.

Until then, here are some examples of what people have done in other places:

Vertical gardens in Milan

Architect Stefano Boeri is behind this project to spread 10, 000 square meters of plants in the form of vertical vegetation. Over the 45 floors of two residential buildings tens of trees will provide shade in the summer and warm in the winter by the natural sunlight.

Singapore Gardens by the Bay

Gardens by the Bay is a 250-acre incredible public space in Singapore with gardens, bridges, skywalks, parks and plants. The centerpiece are the two climate-controlled biomes; one is called Cloud Forest and the other Flower Dome. Both equal the size of 4 football fields and the horticultural waste will feed a massive steam turbine that in turn generates the electricity needed to keep climate-control them.

Park in the sky

There is not enough room for a new park in the city although both it and its citizens desperately need one? Well, sky is the limit, proved starchitects Diller Scofidio+Renfro by building a beautiful public park on top of the skeleton of an old rail system, running from Gansevoort Street to West 34th Street on Manhattan’s West Side.

Grass lined railways

Barcelona, Strasbourg and Frankfurt are just a few of the European cities that have already implemented this so easy but yet amazingly beautiful and sustainable for the whole city practice. Trams gliding on grass is not only an example of excellent urban design but they also reduce the urban heat island effect, reduce pollution, provide a permeable surface for storm water to infiltrate.

The greenest mall

And while on the subject of vertical gardens, here is the world`s largest vertical garden on a shopping mall`s façade. It is in the town of Rozzano, covering a surface of 13,600 square feet with a total of 44,000 plants. It reduces ambient noise, regulates the temperature inside the mall thus saving energy and absorbs carbon dioxide. Shopping center director Simone Rao said: “This is sustainable architecture, which can combine beauty with energy saving while respecting the environment.”
Stay tuned for more examples on great urban practices for sustainable development.

Моравско село е един любовен роман, който всъщност започва с поляна обрасла с магарешки бодили и камънаци. Гледката, обаче, омайва душите и открадва сърцата на сегашните собственици.
Мястото никога  не е било проектирано като хотел, с големи инвестиции, еднакви мебели и някакъв предварително измислен план. Хората идват случайно, усещат това, което всеки с очи за красивото усеща…
Искат обаче да хапнат, да си починат… Просто да са там.

Така, от истинска необходимост, се  появява  първо механата, а после изникват 3 от 4-те къщи. После и последната. Изведнъж от уста на уста, се разнася мълвата и започват да идват гости. Приятно им е. Намират себе си, свързват се с природата по някакъв начин. През 2007 година идват от “Ню Йорк Таймс” и дават една много добра оценка за хотела – шесто място в света, в класация за био-хотели. За пръв път собствениците  се замислят за тяхното място в бранша и разбират, че труда им се цени. Много хора откровено се присмиват за „био-то“: „И какво, гостите крави ли ще доят?“  Здравка Смиленова, обаче, вече знае… Да, ще има хора, които ще искат да се трудят и да участват в работата на фермата и това ще е почивка за тях.
Като говорим за труд, той винаги е бил много и доста тежък, никога  дните  не са стигали, винаги е имало куп неизпълнени задачи, много мечти, за които не остава  време, много данъци, такси; таксички, стикерчета, разрешителни, много въпросителни, много проблеми и решения.

Изтръгнати са всички тръни, преместени са всички камъни и на тяхно място са засадени красиви цветя и дървета. Изкопано е язовирче за риба. Подаряват крава и кокошки, понеже няма кой да ги гледа. Един човек иска да си остави кошерите в двора и  се заформя едно малко стопанство. Фермата стартира, отново без някакъв сериозен замисъл, просто си го иска, земята е сертифицирана, садят се най-различни неща, отглеждат се заленчуци и плодове в малки количества, с ръчен труд и поливане, без препарати и химия. Работата нараства ден след  ден, появяват се още една крава, конче, патици, зайчета.

Гостите, чули за прекрасното място, искат още и още – критерият, на който трябва да отговаряш, винаги е по-висок от колкото можеш да скочиш. Като кон с морков пред очите – никога не може да го стигне. Много хора идват да работят и си отиват, кой направил някоя беля, кой откраднал нещо или уморил някое животно – няма как, животът не бива да спира. Темпото е доста сериозно и малко са тези, които успяват.

Аз ли? Аз дойдох в Моравско село през 2010 г., навръщане от ски в Добринище. Едни приятели казаха, че е много хубаво, и че готвят чудесно.
Седнахме на маса до вратата в механата, поръчахме си цялото меню и всичко беше много вкусно. Мернах едно момче на бара, което правеше много хубаво кафе, а това мен винаги ме е впечатлявало. Тук ядох първата си зеленчукова крем супа и оттогава много я обичам… И после си тръгнахме. Друго не помня, освен зелената визитка, която си взех, и че после обяснявах на всички колеги в университета колко е готино там и как трябва да отидем за 8 декември. Бях впечатлена от нещо толкова истинско.
2012 г. учех за държавен изпит по икономика. Дадоха рекламни спотчета за предаването „Фермер търси жена“. НЕ! Не съм участвала и не бих. Просто съм ужасно срамежлива. Но когато споменаха за био хотела и се сетих, че са ми приятели във “фейсбук” и кой, кой ли отговаря за техния профил. Сигурно е Свилен…   Уж, го разпитвах, кое момиче ще си избере от предаването, ама не съвсем
Последваха три месеца на разговори. После няколко срещи. После затворих току-що отворената галерия за картини, книги и бижута във Велико Търново – моя сбъдната мечта. Безапелационно  се присадих в Моравско село.

Беше пролет и много красиво. Птички, кончета, планината с цялото ѝ нечовешко величие. Аз си мечтаех как ще пия кафе на терасата на някоя от къщите и ще чета книга облегната удобно на някое диванче… Но после дойде друго. Желанието не да консумирам, а да работя, да допринасям и да споделям радостта на това място с хората.
Април 2013
Работила съм в Моравско село като сервитьорка, като камериерка, като рецепционист, като готвач, като фермер, като човешки ресурси, като аниматор на 30 деца, като организатор на сватби, като рекламен агент, интериорен дизайнер и както всички останали тук работят – като ЛУДА.  При всяко едно от тези неща съм казвала: „О, не…това няма как да стане.” А забравих, и като мандраджийка ,  в смисъл – кашкавал и кисело мляко правя докато си пия първото кафе за деня. Сама си го правя (кафето) – Свилен има други задачи.

Изводи:

• Дните са много кратки.
• Има някои дни, когато е много трудно и трябва да стискаш зъби.
• Има някои дни, когато си ужасно щастлив без да има причина.
• Всеки ден те учи на много.
• Човек трябва да се труди. И физически и умствено. Трудът гради човека.
• Винаги има хора, които да те натъжат с лошото си отношение и хора, които са толкова прекрасни, че ти се иска никога повече да не си позволиш дори и една лоша мисъл.
• Държавата хич не я интересува твоето желание да се бориш и да работиш извън нейните системи, какво остава да те подкрепи. Това не трябва да го очакваш.

Днес:
Хотела работи и никога не е спирал – чакаме много гости за празниците. И после лятото имаме 3-4 сватби и множество резервации на чудесни, добрички хора, които искат просто секунда спокойствие и почивка.  Имаме си теленце Мартина, което обичам да чеша зад ушите, и прасенце Клавдия, купихме си конче Етна, което е като вулкан . Направихме си хубава люлка за детската площадка и хамакът, подарен от Фармхопърите, вече е разположен в детския кът - да ни напомня за хубавото. И да се люшкат хората, да се радват – малко й трябва на човешката душа да се зарадва. Тя си е дете. Срещнах много хора – от всеки научих по една истина.

Има три парника пълни с вкусни зеленчуци, садим разни неща всеки ден, плодовите дръвчета цъфтят, спанакът ни е много вкусен, капковото напояване вече ще ни щади времето и силите.

След 7 години в планината на 1100 метра си сложихме изолация на механата – досега топлехме гостите само с усмивки. Имаме много работа, а тя нас си чака. Ще си направим зала за конференции, чайна с книги и меки възглавници по пода, ще си оправим и пътя към хотела – ще съберем акъл, чакъл  и пари, но няма да мрънкаме на общината. Всеки сам трябва да се бори – така е било, така и ще бъде.
Никой никому не е длъжен.
Ако държавата е бедна, ние трябва да работим, за да й помогнем.
Елате ни на гости! Тук е прекрасно, защото има място за вас. Не е клетка, в която да сте затворени. Ето ги Рила и Пирин – една длан и сте там. Всичко останало са подробности и човешки дела.
Моравско село е нашият  дом – създаден не от  човек, а от Бог, чрез хората – и пак за хората.
И то ще бъде, понеже има кой да му дава любов.
Ние и Вие.
Това ни прави безкрайно щастливи.

Asparagus
Not that many insects are interested in asparagus, so there isn`t that much need of pesticide usage.

Avocados
The pesticide build-up is prevented by the thick skin.

Broccoli
Broccoli is not the pests` favorite, so, again, less spraying is in order, therefore less pesticide residues in the conventional variant.

Corn (sweet)
That one is a huge surprise, as in the past decade or so we got used to perceiving corn as  maybe the most artificial, packed with chemicals, vegetable possible.

Kiwi
The funny, hairy skin provides excellent protection from pesticides going into the fruit`s flesh. Yes, we all hate peeling it, but, you see, it`s a true necessity.

Mangos
Again, the skin plays its role as a barrier from pesticides. Always give them a good rinse, though, at least.

Onions
Not an object of desire for most pests, less pesticides used.

Papaya
The residues go as far as the skin.

Pineapples
Well, no surprise here, that thick skin protects the flesh just fine.

Sweet peas
The pod and the fact that they do not attract as many deceases as other crops both make sweet peas a safe option.

Cabbage
Only very few pesticides are used for growing cabbage.

Eggplant
There is no sufficient data, but the skin is the most probable reason.

And here is a list of the most contaminated fruits and vegetables. Please avoid:

Apples
Bell Peppers
Celery
Cherries
Imported Grapes
Nectarines
Peaches
Pears
Potatoes
Red Raspberries
Spinach
Strawberries

Or maybe you have. Heard about them. Being the pretty awesome, educated and open-minded person you must be to follow farmhopping here, no doubt you do know more about the world than the average person. But seeing is believing, you know what they say. In this case, hearing about them is not enough, tasting them is what it`s all about. And that you haven`t done, have you
So after telling you about what is in the veggies we all know, I thought to myself: well, how about some exotic – dig up info on the ones we do not all know? What are they called, what they look like, what is in them, how do eating them benefit the human organism? Here we go:

Purple sweet potato

Purple as the rain in that song, this funny spud comes from Japan, Okinawa, to be precise. It is also very popular in Hawaii. It looks just like a regular potato until you peel it and then, surprise, surprise, the bright purple color amazes you. The content of anthocyanins is what gives it that appearance, same as with grapes, blueberries, red cabbage. The purple potato is good for your system because of the high levels of antioxidants it contains.

Salsify

Popular throughout Europe to the Near East, this weird veggie funnily tastes like artichoke hearts. The edible part is its root, also valued for its medicinal qualities – people once thought is might cure snake bites. What we know today for sure is that it is a good source of Dietary Fiber, Vitamin C, Riboflavin, Vitamin B6, Potassium and Manganese.

Romanesco

Probably the most common amongst all the others in our little selection here, the romanesco is actually a variant of the good old cauliflower. But what an exotic variant that is – the spirals on the head follow the Fibonacci pattern, can you imagine! Besides of helping you study fractals, it provides the organism with vitamin C, vitamin K, fiber and carotenoids.

Samphire

Deliciously crunchy, this exotic asparagus-like veggie can be consumed raw or steamed, it`s up to you. It is often called sea asparagus or sea beans, as it grows on rocks and cliffs near the ocean; cultivating it is possible in saltwater farms. Samphire has a high vitamin C and mineral content and is thought to relieve flatulence and to act as a digestive remedy. A funny fact about this little plant is that has been investigated as a potential biodiesel source.

Tiger Nut

Cultivated since the fourth millennium in Egypt, today chufa sedge plant is today popular mainly in Spain – its tubers are used to make horchata, a popular milky drink. Although often considered a weed and terribly underutilized, the tiger nut has a smooth, tender, sweet and nutty taste. It can be consumed raw, roasted, dried, baked or as tiger nut milk or oil. Contains a good quality of Vitamin B1 and E and necessary essential minerals; calcium, magnesium and iron.

You should be able to find most of those funny veggies at your local market – it will take some investigation, but who doesn`t need something exotic form time to time, so it is totally worth it

A group of Thai industry and academic representative came to see us this week, visiting the UK to learn about organic farming and the market here. We took them to visit The Community Farm. This is a community owned organic vegetable growing and distribution company near Bristol.

They were clearly very inspired by what the farm was doing and in the taxi on the way back we were chatting about the difficulties of replicating something like this in Thailand. Despite a growing desire for organic food there, one of the reasons they thought it would be difficult was a growing culture of individualism and greed. In the UK it could be argued that we have been through that under Thatcher and Blair and that people are now questioning the validity of infinite economic growth as a basis for running our lives.
The boom in Community Supported enterprises in the UK suggests a desire to put our money and time into something other than quick return and immediate profit, and more towards a social investment. The ongoing horsemeat scandal is causing continued worry about food providence while increased environmental awareness, particularly amongst the younger generations, is encouraging.

Image source: here

For producers meanwhile, tapping into this zeitgeist can be profitable in ways not just financial. Many farmers – particularly those that produce meat and grains – have traditionally sold the produce from their farm as a commodity, often with no forward contract or price guarantee. Industrialised and specialist farms means that farmers may spend all day in a tractor rarely seeing other people. Meanwhile their neighbours will be buying bread and sausages from the supermarket that has been manufactured on the other side of the country or even further afield.
Community supported models of business can provide a stable and guaranteed market, they can improve cash flow, and they can bring back a sense of community into rural areas that has often disappeared. No wonder they are becoming more popular!

Hi, guys, Happy Tuesday!
In case this is your last day of the national Easter and St George holidays for this year, sorry Same for us. And in case you didn`t get six long, beautiful, sunny, worth-to-live-for days off, again, sorry You must be then looking forward to the big summer holiday, which is getting closer and closer, as absurd as this sounded just a month or so ago.
But now is May, then June… until you know it the seasons will turn around once again. So, while still bathing in the warm spring sun, let`s see how to make the best out of each season by enjoying nature`s gifts for us. Sustainable development at its best, ha!
So here is a quick guide on what veggies are best for you in the spring:

Broccoli
The funny green cauliflower-like is packed with antioxidants and phyto-nutrients such as thiocyanates, indoles, sulforaphane, isothiocyanates and flavonoids like beta-carotene cryptoxanthin, lutein, and zea-xanthin, which help reduce the risk of prostate, colon, urinary bladder, pancreatic, and breast cancers. Works miracles for the immune system also by containing tons of folates, one of the important co-factors for DNA synthesis inside the cell; Vitamin C and beta-caroten.

Asparagus
An excellent source of anti-oxidants such as lutein, zea-xanthin, carotenes, and crypto-xanthins. By helping remove harmful free radicals they protect the human body from possible cancer, neuro-degenerative diseases, and viral infections. Also is rich in folates, B-complex group of vitamins such as thiamin, riboflavin, niacin, vitamin B-6 (pyridoxine), and pantothenic acid – essential for best metabolic function. Getting sufficient quantities of Vitamin C, A, E, and K is yet another benefit of eating fresh asparagus.

Kohlrabi
Both the white and purple varieties are rich in dietary fiber, with means are excellent for your digestive system. Eating kohlrabi helps stay healthy by scavenging free radicals as it provides tons of Vitamin C; protects against colon and prostate cancer by providing the body with precious phytochemicals such as isothiocyanates, sulforaphane, and indole-3-carbinol. Helps the body`s metabolism by containing many B-complex vitamins.

Carrots
We all know what`s in carrots: beta-carotene. But maybe not of us know why it is so good for your health to eat them: Beta carotene is one of the powerful natural anti-oxidant helps protect body from harmful oxygen-free radical injury.  In addition, it also has all the functions of vitamin A such as vision, reproduction (sperm production), maintenance of epithelial integrity, growth and development. They are also good in Vitamins A, C, protecting your cardiovascular system from damage, and B-complex groups of vitamins such as folic acid, vitamin B-6 (pyridoxine), thiamin, pantothenic acid.

Bell Peppers
Red, orange or yellow, they contain capsaicin, a compound that shows has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties.  Peppers are also packed with dozens of heart-healthy nutrients like lycopene and folic acid; Vitamin C, E, A and anti-oxidant flavonoids such as α and ß carotenes, lutein, zea-xanthin, and cryptoxanthin, fighting the effects of stress and decease conditions.

Now, as packed with the good stuff as they are, just eating fresh veggies simply doesn`t do it those days. The best you can do is eat plenty of organic grown vegetables. Of course, if by some reason you have no access to such, it`s still better to buy from conventionally farmed sources, yes, better than eating no fresh vegetables at all. But honestly it`s hard to imagine a modern urban creature like yourself cannot find a way to get some quality produce – it`s full of small, local farms, not necessarily certified but operating without pesticides,  synthetic fertilizers, sewage sludge, genetically modified organisms (GMO) and ionizing radiation. A curious fact is that besides of their undoubtfully better nutritional value, clean veggies also contain the highest amounts of biophotons. These are the smallest physical units of light, which are stored in and used by all biological organisms. At least in part, in your body it originates from the foods you eat; biophotons are assimilated into the cells of your body, transmitting nutritional information, used in vital processes. So the higher level of light energy a cell emits, the greater the vitality to the body – if you eat food that stores more light, you get better nutritional value of it.

Hello, hello, happy Saturday! For those of you for whom this day marks the end of another work week, double congrats; for those who like us are enjoying our long, national Easter and St George`s Day holiday – triple. Well deserved that rest for sure is, as Master Yoda would put it, that`s to be clear, please

And besides of the beautiful weather we are finally blessed with, I`m so happy, because that every day gets us closer to lighting up the Easer candles and bringing the holy fire home for protection, health and good luck, playing the egg cracking game and all the other favorite customs. One of them being the most delicious meal of the year, mmm.
Yes, yes, again me and the lamb obsession. But what can you do, I just adore it! So as not that much is left until we meet – yes, I even get romantic when it comes to lamb, but who can blame me – I decided to share with you some traditional recipes.

First, here is a scheme of a lamb showing us how to best cook each part of it:

Neck – juicy meat, usually added to the roasted shoulder

Rack – the back, from where the tender chops come

Leg – very lean meat, ideal for roasting

Shoulder – ideal for roasting, especially if filled with traditional Easter stuffing

Breast – tender meat, for roasting

Traditional Bulgarian recipe for St George`s Day lamb (“Gergiovsko agne”)

What you need

• One small lamb

• Fresh onions, 3-4 bunches

• 0,5 kl of bulgur

• 1 bunch of parsley

• 200 g of butter

• Red pepper

• Black pepper

• 1 bunch of spearmint

• Salt to taste

What you need it for

Wash the lamb well and salt it from the inside and the outside. Take out all the oddments, wash them carefully and boil in salted water; cut them in small pieces and then braise in the butter together with the chopped parsley and
spearmint; add some warm water and salt to taste. Put the ready mixture in a large baking dish, and on top arrange the lamb, covered with black pepper to taste. For best taste roast at low temperature for a really long time: 110 degrees, for 11 hours. It’s worth the patience!

On the side we always serve the so called “drob-sarma” – lamb oddments cooked with rice. Here is the

Traditional Bulgarian recipe for “drob sarma”

What you need

• One lamb`s oddments

• Lamb caul

• 2 bunches of fresh onions

• 1/2 cup of fat – sunflower oil, butter

• 100 g of rice

• 200 g of yogurt

• 2 eggs

• 10 g tomato paste

• ½ bunch of spearmint

• Black pepper and salt to taste

What you need it for

Boil the oddments in salted water, take them out of the pan and cut to small pieces. Strain the bouillon and keep it in a separate container. Chop the onions and fry it for a few minutes in the fat; add the rice, oddments, black pepper and chopped spearmint, cover with the bouillon. Let simmer for about 20 minutes. Steep the lamb caul in lukewarm water for an hor. Then cut it into small pieces and inside each put some of the ready oddments with rice. Arrange the balls in a baking dish, top with some bouillon and a spoon of the diluted in water tomato paste. Bake on medium temperature. Whip the eggs together with the yogurt, pour on top of the ready dish and bake for another 10 minutes.

And here comes the delicious Traditional Bulgarian recipe for lamb shoulder with Easter stuffing

What you need

• One lamb shoulder, about 500 g of lamb oddments

• 3 bunches of  fresh onions

• 2 bunches of fresh garlic

• 1 cup of rice

• Red pepper

• Black pepper

• 1 bunch of spearmint

• 150 ml of sunflower oil

•125 g of butter

• Salt to taste

What you need it for

Carefully wash the oddments, boil them in salted water and let cool down. Keep the bouillon. Cut them in small pieces. Fry the fresh onions in the oil, then add the garlic and keep frying for another few minutes. Add the rice and oddments. Salt to taste and pour in some of the oddments` bouillon. Let the rice swell up, stir, add the spices and stir again. Wash the lamb shoulder, make a pocket in it and salt inside and outside. Place the stuffing inside the pocket and sew it. Put it in a baking dish, spread melted butter and red pepper. Pour about 300 ml of the bullion and cover with aluminum foil.
Cook for about 3 hours on 180 degrees.

After on Monday telling you about traditional Bulgarian customs, today`s post is about how St. George`s Day is celebrated in some parts of the world.

As you might remember, the holiday is celebrated by various Christian churches; depending on which calendar they follow it is either on the 23rd of April for Gregorian or on the 6th of May for Julian.

Countries that celebrate St George’s Day include England, Canada, Croatia, Cyprus, Greece, Georgia, Serbia, Bulgaria, Romania, Bosnia and Herzegovina, and the Republic of Macedonia. Cities include Moscow in Russia, Genova in Italy, Ljubljana in Slovenia, Beirut in Lebanon, Qormi and Victoria in Malta and many others. It is also celebrated in the old Crown of Aragon in Spain—Aragon, Catalonia, Valencia, and Majorca.

The legend tells that St George was a Greek who became an officer in the Roman army; after slaying a vicious dragon in a village close to Silene (Cyrene in Libya or Lydda in Holy Land) and thus saving the princess from horrible death. As he performed this miracle by protecting himself with the sign of the cross, the whole village then converted to Christianity. He was named the Victorious and is one of the most venerated saints in the Catholic, Anglican, Eastern Orthodox, and the Oriental Orthodox churches. To this day, St. George is often depicted with a dragon.

St George`s Day is a particularly big feast in England, where it is paired with Christmas since 15th century. After all, he is the Patron Saint of England Traditionally men wore a red rose in their lapel; flying or adorning the St George`s Cross flag is another custom. No surprise, the most social places are to follow that tradition most perseveringly: pretty much all the pubs are festooned on April 23rd.

St George celebrations in Catalonia are also worth mentioning. It is celebrated in a manner surprisingly close to Valentine`s Day, but of course with some twists. It all began with men giving ladies a rose, and in exchange receiving a book – this is why it is called the Day of the Rose or, alternatively, the Day of the Book. Legend has it that after slaying the dragon St George gave the princess a red rose. Nowadays giving and receiving is open to all kinds of gifts, between lovers, relatives, colleagues. Roses and books are not at all forgotten, though, half of the total yearly book sales are made on this day. Beware when giving someone a rose, the meaning of the gift changes depending on the flower`s color. Red stands for love and passion, pink means gratitude, purple symbolizes nobility, white – purity and innocence and red are for joy and happiness. The not so natural blue roses are increasingly popular as most people find them the best choice to give to a friend – blue symbolizes trust.

Barcelona doesn`t forget about the holiday and all day long sardana, the dance of Catalonia, is performed on Plaça Sant Jaume.

Curiously, it was Catalonia to export the book tradition on St George`s Day to the rest of the world, as in 1995 UNESCO announced April 23rd to be World Book Day.

Another country with a curious celebration is, no surprise here, Georgia. They observe the holiday not once, but twice a year – May 6th and November 23rd. A festival is held at the cathedral of Mtskheta, the old capital and religious center of Georgia.

So, dears, if you are looking for a not so traditional for you way to celebrate this year, use the above to customize your own feast

So, St George, before becoming the Victorious, was a Greek, an officer in the Roman army. The legend of St George and the Dragon immortalizes him, and he is regarded as one of the most prominent military saints. The legend tells a dragon made its nest at the spring from where the whole village of Silene (Cyrene in Libya or Lydda in Holy Land) was getting their water. Poor people living in the village had no choice but to come up with various ways to propitiate the dragon. At first they started offering him a sheep every day but it was not long until this was not enough and they started giving him a maiden. One day the princess had to go, as the victim was chosen by drawing lots. Just before the dragon eats her St George appears and he slays the dragon, protecting himself with the sign of the Cross. All the people convert to Christianity.
Customs for St George`s Day in Bulgaria are quite curious. On the night before the feast day people from the village must go out on the meadows and roll in the grass, as the dew is believed to have healing capabilities. They pray for rain as the legend says on St George`s Day every drop of it brings fruitfulness. After rolling in the dew on the way back people gather greens – oak, geranium, and nettle – to decorate the doors of their homes, the sheds, the domestic animals themselves. Another custom for staying healthy throughout the year is by putting up scales on green trees and weighting on them. And to keep the soil healthy the master of the house must take the first red egg, dyed on Great Thursday, and to bury it in the middle of the field.

As St George is considered also the mightiest patron of the herds, many customs on the feast day are to ensure the well-being of the livestock. Early in the morning the herd is taken out, with a green stick. The head of the sheep that goes our first is decorated with a green wreath; she is then milked and the first few drops are spilled on the ground or on a red egg, which is after buried.
Every household must slay a lamb on St George`s Day to prove their Christian faith. The animal, offered as a sacrifice, is chosen by different criteria in the different regions – it might be the first born this year, the first male, or the lamb of the sheep that went out of the shed first.
Here is a tip on how to choose your lamb for this year`s holiday treat: take advantage of farm Perun`s offer. This way you will be enjoying the most delicious fresh meat and in the same time supporting the farm`s mission of preserving endangered Bulgarian domestic breeds: http://www.farmhopping.com/en/farms/view/2/

Stay tuned for more St George`s Day customs,  on Wednesday the post is about how people around the world celebrate it.

People in Cyprus light fires in schools or church yards, as it is customary to burn a doll representing Judas Iscariot. Sadly the police often gets involved as everyone wants their fire to be bigger than the neighboring one. In Corfu people throw pots and pans out of their windows on Holy Saturday. The traditions welcomes spring, as it symbolizes the crops to be gathered in the new pots after the old ones are smashed.
In most of the Netherlands and Northern Germany the tradition of Easter fire is also kept. They are lit on Easter Day, at sunset and people gather to watch them.

As Easter is at the end of the Lent season, food does matter. In Italy they bake the fantastic Colomba Pasquale – a dove shaped bread; it is a type of a sweet bread, almost like their famous Panettone. I bet you, though; our kozunak bread is the best
Things get a bit weird in Norway, as a contemporary tradition there is to focus on murder mysteries for the holiday. Channels run crime stories, publishers schedule detective novels to be printed just before Easter, newspapers have a new mystery story every day… wow! It`s a bit better in Finland, Sweden and Denmark as tradition there only includes children dressed as witches going from door to door and collecting candy in exchange for decorated goat willow.

Spain is right next here, as in the medieval town of Verges the “dance of death” is performed each year on Easter. It begins at midnight and continues for three hours with people wandering the streets dressed as skeletons and reenacting scenes from the Passion.
Easter Monday is a special day indeed in Slovakia and the Czech Republic. Why? Well, men then spank women with a special whip or throw cold water on them – supposedly this helps them keep their health and beauty.
In Bermuda not just the kids, but everyone flies kites to symbolize Christ`s ascent.

So, there you go, if you by any means feel like having an untraditional Easter, adopt a custom and enjoy the holiday to its fullest.