Eleni Tzambouraki and Alexandros Tatakis were introduced to microgreens by a friend from Athens. Alexandros and Eleni are simultaneously working full-time in the private sector. Yet they wanted to take a risk and give microgreens cultivation a try in Crete which are quite uncommon. They timidly began to cultivate, to taste themselves, and finally to get the courage to approach, face to face, professional chefs. Now, the pair produces them in Crete and channel them to professional kitchens all around the island.
"Microgreens are basically the young veggies that are harvested at a very early stage. They're very rich in vitamins, with an excellent aroma, for our salads, our cooking, our cocktails and the list goes on," explains Alexandros.
Yiannis Kornaros and Yiannis Rokanas were the ones who first opened the doors of their kitchen to them and although they have only been in the area for a few months, being the first farm in Crete, they are optimistic about the future.
As the founders explain, local production comes to fill a gap and essentially replace imported microgreens with fresh, local, and certainly cheaper ones. "Chefs used to import microgreens and edible flowers from abroad or from Athens and, in rare cases, from small-scale local producers. Now we have a certain advantage being situated on the island itself," says Alexandros.
Source: cretalive.gr (in Greek)