Grape Peach
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 Childhood Innocence Marble Statue  US $10,000.00
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 BEAR EAGLE FRUITS GRAPES PEACHES CALIFORNIA REPR POSTER US $63.84
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 1900 lithograph ENGLISH GRAPES PEACH US $5.99
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 Antique English Fruit Still Life Painting On Board in Ornate Guided Frame US $380.00
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Boon Squirt Baby Food Dispensing Spoon
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ceramic Sponge/Scrub Holder Grape fruit
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Apples to Oregon $6.9 Papa is moving his frontier family of a wife and eight children from Iowa to Oregon, but his primary concern is his other rolling nursery, the hundreds of various fruit saplings and seedlings he`s packed into a pair of boxes loaded with "good, wormy |
Italian Cuisine
Italian cuisine is as varied as the regions of Italy. Although Italy was officially unified in 1861, the food reflects the cultural variety of the country’s regions with culinary influences from Greece, Roman, Gallic, Germany, Turkish, Hebrew, Slavic, Arab, Chinese and other civilizations. In this sense, there really is no one Italian cuisine because each area boasts of its own specialties. Not only is the food of Italy highly regionalized, but a high priority is also placed on the use of fresh available produce.
Although traditional Italian dishes vary by region, they also do not follow strictly to a North/South pattern either. The north tends to use more butter, creams, polenta, mascarpone, grana padano and Parmigiano cheeses, risotto, lasagna and fresh egg pasta, while the south is more tomato and olive oil based cooking, along with mozzarella, caciocavallo and peconrino cheeses, and dried pasta. Coastal and central regions often use tortellini, ravioli and prosciutto in their cooking. Even pizza varies across the country. In Rome the crusts are thin and cracker-like, while Neapolitan and Sicilian pizzas have a thicker crust.
For most Italians, pasta is the first course in a meal with the exception of the far north where risotto or polenta is the norm. Vegetables, grains and legumes play a regular part of many Italian diets with meat often not being a regular part of everyday meals, Olive oil is usually seen in its dark green state (from its first pressing) in the south, where in the north a more refined, golden oil is seen.
Basically, Italian cuisine consists of a combination of vegetables, grains, fruits, fish, cheeses and a some meats, with fowl and game usually seasoned or cooked with olive oil (with the exception of the far north). La cucina povera, the food of the poorer Italian people of the southern coastal area, has shaped a diet popular for centuries but now there is a resurgence of this "poor people's food", the Mediterranean diet, which is now being touted as the model around which we should restructure our eating habits.
Breakfast is considered a minor meal in Italy, often consisting of nothing more than a bread roll and milky coffee (café latte). Traditional lunches tend to be larger, have several courses and are eaten slowly. Italian children don't go to school in the afternoon, and because of the heat, many small businesses close from midday until about 4pm which makes lunch the social meal of the day.
The traditional menu structure in Italy consists of basically eight courses, but the long traditional Italian menu is typically kept for special occasions such as weddings, with everyday fare including only the first and second courses, with the side dish being served with the second course. As an exception to this order, a unique course, Piatto unico, can replace the first or second course with, for example, pizza.
The traditional menu consists of:
1. ANTIPASTO – which are hot or cold appetizers, literally it means “before the pasta”; consists of a varied combination of colorful foods. The most popular ingredients are melon or tomatoes served with prosciutto cut into very thin slices. Lettuce, such as the slightly bitter endives or rocket, or other green leaves, such as the aniseed-tasting fennel, are typically used as a garnish, placed around the edges of the serving dish. Salami, mortadella, coppa and zampone, manufactured meat products, are common in antipasti. The artistry of the food is as important to Italians as the taste. For example the reddish colour of salami provides a good contrast to the green lettuce. Fish and other seafood may also be used in the antipasti course and, of course, olives and artichokes are also common servings, as are mushrooms (fungi) seasoned with salt, pepper and lemon juice.
2. PRIMO (first course) – which usually consists of a hot dish such as pasta, risotto, gnocchi, polenta or soup, with many vegetarian options. There are many types of pasta, each type usually named after its shape with common types including spirali (spirals), farfalle (butterflies; sometimes described as 'bow-tie-shaped'). Penne (hollow tubes) and conchiglie (shells). Different shapes are supposed to be better with the different types of sauces. Spirals are two strips of pasta twirled around each other and are used with the heavier sauces, such as those containing minced meat and vegetables. Rigatoni is cylinders or tubes, with a wide diameter and grooves (or lines) on the outside. The grooves are supposed to hold the sauce onto the pasta, meaning that this pasta is good with runnier sauces. Then there is the group of pasta made up of long thin strands, which includes the most common type of pasta, spaghetti. Typically you eat this type of pasta by coiling its long thin strands around a fork. Other long thin pastas are tagliatelle, fettuccine and linguini, which are all varieties of flattened spaghetti. Extremely thin strands of pasta are called vermicelli (meaning 'little worms'). Yet another group of pasta is made of flat sheets (lasagna) or tubes (cannelloni), which are either layered or stuffed with meat and cheese fillings. Some pastas have 'pockets' to hold the sauce inside them instead of outside like ravioli or tortellini, which are soft sheets of pasta rolled around meat or cheese. Italians cook pasta of all kinds, whether fresh or dried, in boiling water until al dente ('to the teeth', meaning still a tiny bit hard in the centre. It is then served immediately in a bowl with sauce or cheese.
3. SECONDO (second course) – this is usually the main dish of fish or meat. Veal, pork and chicken are traditionally the most common and are often pan-fried or casseroled. Beef is used as steaks (bistecca), while lamb (agnello) is roasted on special occasions, such as Easter and Christmas. Fish and other seafood are often used as main courses.
4. CONTORNO (side dish) – this may be a salad or cooked vegetable. Salad is traditionally served with the main course. Common vegetables are beans (greens and pulses), potatoes (often sautéed), and carrots as well as salads.
5. FORMAGIIO AND FRUTTA (cheese and fruit) – this is the first dessert course and the fruit and cheese are usually served together. Grapes, peaches, apricots and citrus fruits are a major product of Italy's agricultural industry and are common.
6. DOLCE (dessert) – the cakes and cookies course Italians produce many sweet desserts and 'sweet treats', including Amaretti, almond-flavoured meringues, which Australians call macaroons, Panforte, a sweet semi-hard 'strong bread' based on nuts and containing dried fruit (a classic Christmas treat from Siena), and. Pannettone, a very rich bread-cake (another Christmas treat).
7. CAFFÉ (coffee) – which is usually espresso coffee
8. DIGESTIVE (liqueurs) – which may be grappa, amaro, or Limon cello. The wine industry has been important to Italy for centuries and the most common drink associated with Italy is wine. Until recently, and even now in the countryside, most Italians would make their own red or white house wine after the grape harvest. This would be drunk at every lunch and dinner. Even children are given wine to drink, but it is usually watered down with mineral water. Before dinner many Italians drink an amaro (bitter) to stimulate the digestive system, while after dinner they may drink sweet wines, such as marsala (from Sicily). Children are also sometimes given Marsala, beaten with a raw egg and sugar into zabaglione, to strengthen them.
PIZZA
Modern pizza has evolved from pizzas made by peasants in Naples, Italy, but more than a few Mediterranean peoples can claim to have 'invented' the pizza. In ancient times many civilizations created dishes of flat bread with various herbs and toppings. As a staple for the poor, it was a matter of necessity that food could be eaten without utensils, and that the 'plate' it was served on could be eaten as well. They made a bread crust from flour, water and yeast, topped it with olive oil, herbs, cheeses, sometimes even leftovers, and baked the whole thing in a stone oven.
Given that most pizza connoisseurs today consider the tomato sauce to be the key ingredient, it may be surprising that pizza pre-dates the introduction of tomatoes to Europe. Tomatoes reached Italy by way of Spain in the early 1500s but were thought to be poisonous. It was several decades later that tomatoes topped a flatbread in the form of a pizza.
Italian cuisine is very popular in all its forms and is imitated all over the world. Look for a few Italian recipes on June’s Recipes page, and visit our Marketplace to find Italian cookbooks and herbs and spices to make your families Italian dishes more authentic.
About the Author
A great resource for your family meals is the new e-cookbook, "Good Cooking Central Cookbook". It offers easy-to-prepare, delicious family-tested recipies. Available at: http://www.goodcookingcentral.com/good_cooking_central_002.htm
History Of Seedless Grapes And Raisins Used In Wine Making
In centuries past, ancient man noticed that grapes hanging on vines lasted for months, and even though seedy, the fruit was sweet to the taste. These grapes dried out in the sun and were called raisins. The raisins could be stored for months to be eaten at a later time, centuries before advanced civilizations learned how to preserve foods artificially by canning and freezing. Other fruit items such as palm tree dates, figs, apricot, prune-plum, pear, and peach could be preserved by sun drying. Today, many additional products can be preserved by vacuum drying, such as strawberry, blueberry, and a host of tropical fruits, such as pineapple, guava, and many other fruits and berries. After many people age, a craving for dried fruit, grapes, and berries intensifies because of the high sugar content (sweetness), and the concentrated flavor.
Basically, all ancient raisins were grown as two types: the regular sized grapes were dried, large in size with large seed, and the raisins that came from Corinth, Greece were called currants (the word is a corruption of the word Corinth). The currants were very small but grew into huge grape clusters on the grapevine, and were extremely sweet with an aromatic, intense flavor. Currants became an international, valuable success, and were sought after, even being grown to be used in trading matters like currency. The word, currency, derived from the word currants.
The mystery remains today about which chemicals in grapes, other than sugar, that are responsible for preserving grapes in the form of raisins or in bottling the liquid aromatic wine, that improves in flavor after being aged for many years. There is a special grape from Hungary called Tokay (Tokaji) that is left on the vine to ripen into raisins. The raisins are pickled and fermented into the famous Tokay wine, that must be aged for many years as an aromatic wine known for its unique and intense flavor. The Tokay wine was named as the wine of Tsars, Kings, and Presidents . Catherine the Great, Tsarina of Russia, stationed Cossack soldiers to guard her treasured cache of Tokay raisin wine. Queen Victoria of England received 972 bottles of Tokay wine on her birthday. King Louis XIV of France pronounced Tokay wine as "the wine of Kings, the King of wines." Gourmets agree that Tokay wine should be assigned to a special named category, since the extra step of aging came from the aging of the grape to the raisin, and is bypassed in normal wine producing.
It is difficult to trace the absolute first appearance of raisin culture in ancient history, but it is known that raisins were written about in the ancient Scriptures of the Hebrew Bible. Raisins were actually written about in the Bible as a forbidden fruit, that was prohibited from the diets of a religious cult called the Nazirites. Members of the cult were Nazirites, such as Aaron, brother of Moses, and all his priestly descendants; Samson, the Judge; John the Baptist of the New Testament, and members of another religious cult, the Rechabites. Numbers 6:14 reads that the Nazirites were forbidden to taste fresh wine, "grape juice or raisins." These Nazirites were not allowed to eat anything from the grapevine, even forbidding the eating of grape skins and grape seeds, and were not even permitted to grow grape vines or to own vineyards. Judges 13:13 prohibited the mother of Samson from allowing her son to eat "raisins or drink any wine."
Even though the Scriptures make no direct prohibition to John the Baptist to abstain from eating raisins, the edict is implicit in acknowledging that John the Baptist was a Nazirite, which was referred to by Jesus in Matthew 11:18 and Luke 5:33.
King David was given "one hundred raisin cakes and 200 fig cakes." 1 Samuel 25:18, after having nothing to eat or drink for three days and nights. David was given "part of a fig cake, two clusters of raisins, and some water" 1 Samuel 30:12. After leaving Jerusalem, King David's donkeys were loaded with one hundred clusters of raisins, one hundred bunches of grapes, and a small barrel of wine. At the feast for King David, donkeys brought vast supplies of "fig cakes, raisins, wine" etc for the celebration. 1 Chronicles 12:40
Historically, it is recorded that the Greeks were growing grapes (currants) in Corinth, and the culture of grapes and raisins flourished with the rise of the Roman Empire followed by the Medieval Age of the Catholic church and the Crusades that renewed and redistributed the trade of grapes and raisins. Raisins were used as a reserve food on the ships of Christopher Columbus, the Nina, the Pinta, and the Santa Maria, in 1492. Spanish Missions later grew grapes and produced raisins in the New World, most importantly in California, and were the most important commercial farmers to plant and grow grapevines for raisin production.
Perhaps the most important improvement in raisin marketing came from the vineyard of William Thompson, who renamed the grape he imported as the white "Thompson Seedless" grape, that was, and is, the most significant cultivar in modern grape marketing, and customer demand for a seedless raisin. Many other new seedless grapes have been recently hybridized as candidates for seedless raisin to plant and grow. The pleasure of eating sweet, aromatic raisins is reduced, if the person is required to spit out hard, bitter tasting seed, therefore, seedless raisins dominate the market and the fresh grape fruit market. Recent advances in applications of plant growth hormones assure the total seedless condition of grapes and raisins, because the seed inside the embryonic grape are completely aborted by spraying the flowers of the grapes with gibberillic acid (gibberillin) and the grapes grow into very sweet, big and juicy, and evolve into excellent raisins.
New grape varieties that are useful for raisins are:
Black Beauty seedless grape, the only black seedless grape with a taste like concord grapes.
Flame seedless grape, the second most popular seedless grape, compared to Thompson's seedless, deep red in color, round with a pleasant crunch and a sweet-tart taste balance.
Tokay seedless grape, also called Tokay flame seedless, sweeter version of Flame seedless, orange-red with a crisp texture.
Perlette seedless grape, the frosty-white bloom is atop a crisp green skin, the hardiest seedless grape that ripens earlier than other varieties.
Ruby Seedless grape, deep red skin, juicy and oval shaped.
Thompson's seedless grape, white, crisp, juicy and sweet.
Other seedless grapes are Autumn Royal seedless grape, Canadice Seedless grape, Concord seedless grape, Crimson seedless grape, Princess seedless grape, and Summer Royal seedless grape
About the Author
Patrick A. Malcolm, owner of TyTy Nursery, has an M.S. degree in Biochemistry and has cultivated grape vines for over three decades.
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