PRIDE – ‘Partnership for Rural Improvement & Development in Europe’
CYPRUS: Autumn Mediterranean harvest – honey, olives, carobs, almonds- harvesting & processing
Host: Kato Drys Community Council - 1st to 8th DECEMBER
8 Persons
The island of Cyprus was formerly a major producer of almonds and carobs (black gold of Cyprus). Recession, hard times but also an interest in rejuvenating the cultural landscape of ‘domi’ (terraces) is leading to something of a resurgence. The Community Council of the mountain village of Kato Drys took part in the 9-country project ‘Green Village’ and made an impact in the area of rural food, developing curriculum and an outdoor oven construction programme in community locations.
Applicants should be involved (in any way) in Adult Education and be able to pass on what they experience on the placement. The ethos of the placement is environmental, cultural, social and economic sustainability in Europe’s countryside
Olive picking Old carob warehouses Green Man Ancient olives Almond sweets
DAY ONE, Thursday 1st December
Arrive in Cyprus (Larnaca or Paphos) and transfer to the mountain village of PanoLefkara, famous for lace and silver
DAY TWO, Friday 2nd December
Induction day with an introduction to the history and cultural landscape of food production – visiting ancient (1000 year) olive groves. In the afternoon, harvest some olives and finish the day with a welcome meal of local produce cooked in a traditional wood-fired oven.
DAY THREE, Saturday 3rd December
All day visit to Nicosia, the island’s capital. We will visit the archaeological museum and see ancient art that illustrates the trees and crops we are concerned with for the week. We visit churches and see symbols of fertility, fruitfulness and respect for the forest and nature, including ‘twin-tailed mermaids’ and ‘green men’. We cross over to the Turkish Cypriot side for lunch and enjoy reviewing the fruit and vegetables in the municipal market.
DAY FOUR, Sunday 4th December
The day starts with the Orthodox church service in St Charalamous church in Kato Drys. The rest of the day (with picnic lunch) is involved with a relaxed exploration of the landscape with its wild food – nuts, seeds, berries and mushrooms
DAY FIVE, Monday 5th December
Olive harvesting in Kato Drys – when we have sufficient, we go to the local mill to have our crop converted to extra virgin olive oil. Our lunch is in the olive groves – haloumi, local bread, tomatoes and (of course) olives. If we work hard, we will manage a visit to the winery and taste the local wines, which include those from ancient grape varieties. We see also the production of almond based sweets
DAYSIX, Tuesday 6th December
Almond harvesting use long poles for rattling the nuts from the trees. We join Jim Demetriou to crack the nuts for making a local sweet. Lunch in Kato Drys followed by a visit to the Bee & Agricultural Museum – focus on carob production. Visit the coast for a swim and see the old carob warehouses
DAY SEVEN, Wednesday 7th December
The morning and the lunch involves a beekeeping training & honey gathering in nearby Vavla. Lunch is provided and honey products are on the menu! Afternoon opportunity for shopping at the Green Village shop in Lefkara and with the local silversmiths
DAY EIGHT, Thursday 8th December
Departure day – if from Paphos, we visit carob syrup makers in Pachna, if Larnaca, halloumi makers near Skarinou.
All flights, 3 meals per day & accommodation plus local transport, guiding and training are paid by the EU Erasmus Plus grant. Not covered: drinks, gifts, personal items & getting to UK departure airport
Fill in the attached registration form & email to at Grampus Heritage head office.