Cuisine of Crete

We sat down under a hovering old sycamore and soon were treated to one of the best meals I've had in Greece: Crisp, fried zucchini blossoms with a creamy garlic sauce; incredibly flavored runner beans, lightly stewed with whole, fresh plum tomatoes and mint; pan-fried wild goat; rabbit casserole; local cured pork cooked with eggs; snails seared with vinegar and rosemary; a wild greens omelet called sfouggato; and local wine by the carafe.
That trip was not my introduction to the delicious rustic cuisine of Crete; I have visited the island a dozen or so times over the last few years. But it was one of the few times I organized an entire week there around eating.