Monday noon at the organic farmers’ market of Kifissia. The sun is up for good and the stalls are full of spring products: bean, peasgreens and herbs, the first courgettes. People walk by, stop, browse, shop and move on. Towards the end of the lay, the bench of Spyros Vythoulkas has only strawberries. The plastic bags, filled with spring’s favorite fruit, disappear at lightning speed — so much so that I’m worried they’ll run out before the photographer arrives. Fortunately, there are others. Stelios, his nephew, brings cafasia and the counter fills up again. A fresh, intoxicating sweetness pervades the space.
