Crete's Culinary Sanctuaries
Winter 2008 Newsletter
|It’s 12C/56F today. Most of the olives have been
harvested in our region. Village olive oil factories
have been bustling day and night for over two
months, pressing batches of liquid gold from family
farms and cooperatives.
The pace of life is slowing down for most everyone
but fishermen. Their season never ends -- this time
of year they endure bone-chilling nights on rough
seas. Somehow, they are amazingly good humored
people (at least our friends in the biz!).
During the holidays, family and friends gave us
many precious gifts – gorgeous organic olive oil,
fish so fresh it seemed to have leaped from the sea
to our table, oranges, lemons, wild herbs for tea,
irresistible cookies and eggs from chickens we
know well. These chickens enjoy a very free range
and stop by often for fresh greens. From our
organic garden, the chili peppers, broccoli,
cabbage, arugula and radishes are ready to eat and
share. Our house looks like a produce market with
fruit and vegetables piling up around us.
Now that a few magnificent thunderstorms passed
through and shook the house, the horta (wild
greens) are thriving in the mountains. The results
of strenuous collecting expeditions are wonderful,
such as braised artichoke stalks with a splash of
olive oil and lemon juice. A pot of greens hits the
spot after weeks of feasting. Easier still, the
stinging nettle grows right in our garden and adds a
unique, pungent dimension to soups and omelets.
Here are a few winter favorites that pack in flavor
and nutrients -- perfect comfort foods of the season.
Nikki Rose and the CCS Network
Potato Soup with Mushrooms and Greens
Lentil Soup on the Lighter Side
Steamed Broccoli with Onions and Herbs
Roasted Fish with Olive Oil and Lemon Juice
|We've designed a wide rage of seminars for both
professional researchers and food-culture enthusiasts.
Each distinctive program revolves around agricultural
seasons and takes us to different regions to meet
specialists focusing on culture, sustainable organic
agriculture, olive oil, wine and cuisine.
Our Wild Nature Adventures take us to the rugged coast
and mountains for cycling, canoeing and long hikes to
work up hearty appetites for excellent cuisine along the
way. Our Culture and Cuisine programs focus on
healthy cooking and artisan food production. For
CCS featured in Islands Magazine, December 2007
Issue: Crete's Culinary Sanctuaries was selected for
their Blue List of top innovators and practitioners in
Responsible Travel worldwide. Highlights are on the
magazine's website here.
CCS in Kitchen Memories (new book): A Legacy of
Family Recipes from Around the World (by Alexandra
Greeley and Ann Parsons). CCS Founder Nikki Rose
contributed recipes and stories to this delightful
collection. The outside link is here.
CCS in "Le Guide des Destinations Indigènes" by
Sylvie Blangy, Ecotourism specialist. Outside link
CCS photos (posted for Planeta's Rural Tourism
Conference). Outside link is here