The produce commonly consumed by the ancient Greeks was native to the Mediterranean region. It included apples, pears, grapes, figs, peas, cabbage, beans, squash, cucumbers, onions, asparagus, radishes and artichokes. Water was the most common beverage for the ancient Greeks. Wine was available, but not a part of a typical meal. It was consumed separately, and often diluted with water. Drinking wine that wasn't cut with water was seen as barbaric, and thought to be the cause of mental illness.
Fill a pot with water. Bring the water to a boil over medium to medium-high heat. Place the carrots in the boiling water. The water must cover the carrots completely, so add more water if the carrots arenât completely submerged. Boil the carrots until they are tender. A pound of carrots requires approximately 10 to 15 minutes of boiling time to cook through.
Boil 20 minutes or until potatoes are fork-tender. Remove potatoes. Return water to full rolling boil on high heat. Add crawfish, celery, liquid Crab Boil and cayenne pepper, if desired. Return water to full rolling boil on high heat. Start checking doneness just before water returns to full rolling boil.