One of Greece’s greatest assets is its largest island, Crete. Home to one of Europe’s most ancient civilizations, Crete changed hands many times over the years, and finally broke free of Ottoman rule and joined Greece almost 100 years ago.
While tourism is a large share of Crete’s economy, agriculture is still very important to the island’s 650,000 people. The island's unique climate, forged by warm African winds that come from the south, along with the frigid temperatures thanks top the high mountains, are a haven for niche crops.
Organic farming has taken off as landowners realized that visitors, Greeks or otherwise, desire a different experience and value food that does not come from factory farms.
One such crop is
stamnagathi, a spry green. I was in Piraeus yesterday and was lucky enough to have it as a side. The appearance and taste are similar to spinach, just not as leafy, and there was a slight bitterness, which is easily tempered by lemon and olive oil. Olives may be king in Greece, but the produce here is what makes Greek food so vibrant.
