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| Crete's Culinary Sanctuaries |
Agricultural and Harvest Seasons in Crete
Crete is blessed with a long, dry cultivation season from May through September. This
climate produces intense flavor in the wide variety of fruits and vegetables grown on the
island. The vibrant colors of the sea and sky may enhance the flavor of your meze in Crete,
but the produce really does play a starring role. The downside for farmers is the lack of
rainfall and the price of water. Harvest and production times vary according to Mother
Nature, especially for the olive harvest, which takes place once the rainy season is underway
and the olives have developed the desired plumpness and color for the individual producer’s
tastes. Depending on winter rainfall, wind speed, dust storms from Africa, and unpredictable
heat waves in March, the chart below is a general guideline.
Each season in Crete offers something special. Highlights are:
Winter (December – February): Olive harvest and raki making.
An exciting time of year from an agricultural production standpoint that also coincides with
numerous winter festivals. Each village has a community olive oil factory – some are
traditional and some are modern.
Culinary Highlights: Pork chops or the thick bacon-cut grilled in a rack over the indoor
fireplace, braised meats or cuttlefish, roasted chicken and potatoes, avgolemeno soup,
vegetable and legume stews, gorgeous roasted chestnuts, cabbage salad. Aged cheese,
dakos bread and lots of olives.
Spring (March – May): Easter, lamb on the spit, cheese making, treks in the countryside to
collect edible wild plants and herbs. Once the rains subside, the countryside is kaleidoscopic
blur of colors: red poppies, purple irises and thistles, yellow sage, dandelions and
chamomile.
Culinary Highlights: Lamb, fresh sheep's milk cheese curd (malakos), fresh soft cheese
(mizithra), thick, rich yogurt with wild-thyme honey, subtle fish stews, horta (braised wild
greens), marouli (lettuce with spring onions and dill), zucchini braised with tomatoes, spring
onions and garlic, dolmades with zucchini flowers or grape leaves, snails made a million ways.
Summer (June – September): Summer is the time to savor Crete's vast array of local fruits
and vegetables. Activities include beekeeping, the grape harvest and winemaking (late
summer), swimming and spear fishing.
Culinary Highlights: Steamed mussels -- no frills, eaten with a splash of lemon (See:
Zambia article), grilled fish and octopus, smelts, sole and other small fish fried in olive oil,
grilled meats, steamed beets, roasted red peppers, eggplant (grilled, fried or pureed),
tomatoes, wax peppers, cucumbers, watermelon, figs, apricots, grapes.
Fall (October – November): Raki making festivals, relaxing and preparing for the harvest
season. The rainy season slowly begins with dramatic thunderstorms, nourishing the parched
earth and softening the stark summer skies.
Culinary Highlights: Heavenly fresh seafood soups, roasted chicken or pork with potatoes,
fall vegetable and bean stews, ember-baked potatoes, pomegranates, pears, almonds,
walnuts, peanuts.
If you have any questions, just ask. Reserve Your Space Today
Crete is blessed with a long, dry cultivation season from May through September. This
climate produces intense flavor in the wide variety of fruits and vegetables grown on the
island. The vibrant colors of the sea and sky may enhance the flavor of your meze in Crete,
but the produce really does play a starring role. The downside for farmers is the lack of
rainfall and the price of water. Harvest and production times vary according to Mother
Nature, especially for the olive harvest, which takes place once the rainy season is underway
and the olives have developed the desired plumpness and color for the individual producer’s
tastes. Depending on winter rainfall, wind speed, dust storms from Africa, and unpredictable
heat waves in March, the chart below is a general guideline.
Each season in Crete offers something special. Highlights are:
Winter (December – February): Olive harvest and raki making.
An exciting time of year from an agricultural production standpoint that also coincides with
numerous winter festivals. Each village has a community olive oil factory – some are
traditional and some are modern.
Culinary Highlights: Pork chops or the thick bacon-cut grilled in a rack over the indoor
fireplace, braised meats or cuttlefish, roasted chicken and potatoes, avgolemeno soup,
vegetable and legume stews, gorgeous roasted chestnuts, cabbage salad. Aged cheese,
dakos bread and lots of olives.
Spring (March – May): Easter, lamb on the spit, cheese making, treks in the countryside to
collect edible wild plants and herbs. Once the rains subside, the countryside is kaleidoscopic
blur of colors: red poppies, purple irises and thistles, yellow sage, dandelions and
chamomile.
Culinary Highlights: Lamb, fresh sheep's milk cheese curd (malakos), fresh soft cheese
(mizithra), thick, rich yogurt with wild-thyme honey, subtle fish stews, horta (braised wild
greens), marouli (lettuce with spring onions and dill), zucchini braised with tomatoes, spring
onions and garlic, dolmades with zucchini flowers or grape leaves, snails made a million ways.
Summer (June – September): Summer is the time to savor Crete's vast array of local fruits
and vegetables. Activities include beekeeping, the grape harvest and winemaking (late
summer), swimming and spear fishing.
Culinary Highlights: Steamed mussels -- no frills, eaten with a splash of lemon (See:
Zambia article), grilled fish and octopus, smelts, sole and other small fish fried in olive oil,
grilled meats, steamed beets, roasted red peppers, eggplant (grilled, fried or pureed),
tomatoes, wax peppers, cucumbers, watermelon, figs, apricots, grapes.
Fall (October – November): Raki making festivals, relaxing and preparing for the harvest
season. The rainy season slowly begins with dramatic thunderstorms, nourishing the parched
earth and softening the stark summer skies.
Culinary Highlights: Heavenly fresh seafood soups, roasted chicken or pork with potatoes,
fall vegetable and bean stews, ember-baked potatoes, pomegranates, pears, almonds,
walnuts, peanuts.
If you have any questions, just ask. Reserve Your Space Today
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email: info@cookingincrete.com
www.cookingincrete.com
Copyright © 2004 Nikki Rose. All rights reserved.
www.cookingincrete.com
Copyright © 2004 Nikki Rose. All rights reserved.