Every place is identified with an event, a product, a story.
For decades, the village of Englouvi Lefkada has been identified with the cultivation of lentils. For the village, the lentil is the soul's love and the way of life of the inhabitants. Cultivate it wherever possible and allowed in the classical traditional way. Enlarged lentils have proven to be of great nutritional value. It is a rich source of carbohydrates of vegetable protein, fiber, minerals and minerals. They are a source of calcium and iron. Its advantage over similar legumes is its minimal cooking time and amazing taste. For its uniqueness the Englove lens has been recognized worldwide. The lentil seed is typically small, uneven and has a variety of colors from dark brown to light yellow and from black to light to dark spots.
All of the above are elements that set it apart from other lentil varieties. It has rare genetic material and its specimen is kept at the UN and Syria in the International Center for the Study of Dry Areas and has code ILLL 293.
The Englouv plateau is included in the FAO list. (United Nations Food and Agriculture Organization). Today you are trying to get the Enlarged Lens Protected Designation of Origin. Our production is resold before the lentils are harvested.
OUR PRODUCTION FROM THE FIELD
In the fields on the Engluvian Plateau, soil management is mild with frequent fallows. The lentil because it is a highly demanding plant and rotation with oat barley and wheat is necessary where possible. The first plowing takes place in August or mid-October. The plowing used to be plowed by animals. It is now necessary to use the tractor. Seeding by hand only starts in mid-January and ends in March depending on the weather. An average of seventeen pounds of lentil is required for one acre of field. The seed has been kept from the previous year.
The Engluvis lentil is a dry product, you do not use fertilizers and only water with the rain. The amount of production depends on the spring rains. The crop should be free of weeds throughout the growing season. The whole process is called "herb". It is particularly tiring and is carried out mainly by women by hand or using a knife. Harvesting is done by hand or with small cutting machines. Each producer has ten to twenty days to collect the entire production. The lentils are tied in large bundles to make it easier to transport to the threshing floor. There under the hot summer sun it withers and pulls out all the moisture from the shoots and root. The next procedure is threshing. For years threshing has been done in the traditional way with the use of mainly horse animals. Here the animals, following the circular course of the threshing floor, were dragging behind a harrow a wooden structure that had wedged pieces of stone and iron at the bottom. In this way the plant was crushed. Once the threshing was done, the threshing was done. At this stage we had the separation of the lens from the haystacks, with the help of the wind. The decribed carpets and spades were valuable helpers. Today the whole process has been replaced by the threshing machine leaving unique witnesses to the threshing process of old photographs of the time. Our farm is located in Englouvi which is the tallest village of Lefkada in the municipality of Karya. Lentil cultivation began by K. Kourtis in the late 1990s, covering the local market, targeting and promoting the Englouve lentils, now also in overseas markets, which are increasingly interested in the excellent quality of the product.