Matthieu Paley
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Mediterranean - The Cretans

(24 images)
The people of Crete, the largest of the Greek islands, eat a rich variety of foods drawn from their groves and farms and the sea. They lived on a so-called Mediterranean diet long before it became a fad.
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  • A blessed Cretan landscape : olive groves, vineyards and a winding road.
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  • In Meronas, a farmer prunes his olive trees in the spring so they will bear more fruit. That will provide his family with more olive oil, a source of income as well as a staple of their diet.
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  • A field of olive trees.
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  • Most of us see it as grass, but 80 something Vangelio sees it as food, lots of it. I was amazed at how people in rural Crete can just head out into nature and identify "horta", wild greens - as many as 40 different types.
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  • Gathering wild greens, cretan style.
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  • Vangelio picks wild herbs near her home in the village of Meronas in central Crete.
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  • Fresh goat cheese with kumquat jam.
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  • A singer and a gardener, Thomas gets most of his food from his vegetable garden. Here he talks Greek philosophy beside his artichokes.
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  • Beetroot for lunch, Pyrgos village.
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  • A singer and a gardener, Thomas gives us a visit of his vegetable garden - from which he gets most of his food - and cooks us lunch.
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  • Cleaning up the wild herbs gathered in the nearby fields. Family diner in Meronas village.
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  • Family lunch. The people of Crete, the largest of the Greek islands, eat a rich variety of foods drawn from their groves and farms and the sea. They lived on a so-called Mediterranean diet long before it became a fad.
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  • Daily feast : fish from the Mediterranean, fava beans, wild greens, snails from the fields, and wine from local grapes
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  • Local café near Meronas.
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  • Local café, Archane village.
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  • Hanging out in front of the church in Meronas, making friends.
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  • Saturday lunch is a prolonged and bountiful meal at the home of Popi and Costas Moschonas, who live in the village of Meronas in central Crete. The family serves a homemade rose wine with dishes made using local ingredients (from left): stuffed grape leaves, an egg omelet green with herbs, and potatoes fried in olive oil.
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  • Fried Geranium leaves for lunch.
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  • Picking red cabbage in Mires Village.
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  • Destroyed cabbage. The unit price is so low it's not even worth transporting it to the market place - it would end up costing the farmer. Instead, the farmer must drive his tractor over his entire field, to smash the rotting cabbages : they will at least fertilise the soil. Visiting vegetable fields of Areti and Fanouris Alexopoulou, a farmer couple in Mires Village.
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  • Picking wild herbs to feed his rabbits.
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  • Gathering beetroot, Pyrgos village.
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  • A man tends to his vineyard in Crete. The history of wine spans thousands of years. Apparently, Paleolithic humans enjoyed it out of animal-skin pouches! Moderate consumption is said to be good for your heart and spirit... Enough said?
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