|
--CHAMPAGNE
GRAPES: You may be familiar with this fresh grape,
but in its dried form as Zante Currants. For centuries, Zante
Currant raisins were produced in Greece, where the grape variety
most likely originated, and where most of the world's supply still
comes from. Zante is the name of a tiny island, just off Greece.
In its fresh form, the variety name of the grape is the Black
Corinth, named after the ancient city of Corinth. The aristocrats
of ancient Greece dined on this delightful grape. Well, now you
can enjoy this grape in its fresh form, just as Nero did. About
a decade ago, there was a world wide glut of dried Zante Currants,
so growers had no place to send their fresh grapes. Allan Corrin
was one such grower. You may know Allan as the originator of the
"Lunch Bunch" grape. Well, Allan thought he could sell the fresh
Black Corinth grape, so the marketing began. Today, every summer,
during July and August, many people can't wait for the return
of the Black Corinth, which is marketed as the Champagne Grape.
These grapes are tiny, about the size of a pea, or a pearl. The
bunches tend to be long. A tiny cluster can bring great elegance
if laid over fish, poultry, veal, pork or beef. These grapes are
sweet and petite. They have the highest sugar content of any grape
grown today for the fresh market. Best of all, you can eat the
stem and all. Just take the whole cluster and pop it in your mouth.
It's like eating sugar. Vineyards in Arizona have been in production
for the past few weeks, with production beginning to shift to
the San Joaquin Valley. Supplies should last into August. Obviously,
you'll pay more money for this Champagne Grape, but what a treasure
it is. Now because of the high sugar content, and the tiny size
of these grapes, you need to treat these like fine china. Handle
them gently and carefully.
--SQUASH:
In the old days of produce, there were two types of
squash, summer and winter. Today, with advances in technology,
refrigeration and transportation, summer squash is available not
only in the summer, but also in the Spring, Fall and Winter. And
winter squash is available not only in the winter, but also in
the Spring, Summer and Fall. In fact, sometimes during the winter,
summer squash is cheaper than it is in the summer. To keep everyone
from being confused, the terms are changing. Summer Squash is
now referred to as "Soft" Squash. It has a soft, immature skin.
Winter squash is now referred to as "Hard" Squash, obviously because
its shell is hard. Now that we've straightened out that mystery,
here's another one: There is a "soft" squash that is called "summer"
squash. If you are from the East Coast, you may know of this squash
as a "patty pan." It is a scalloped shaped, round squash, mostly
green in color, however, there is a yellow colored variety called
a "sunburst" squash. There is also a yellow Zucchini Squash which
is marketed as a "Gold Bar." Both the Gold Bar and the Summer
Squash are in great supplies right now. Usually, in terms of supply,
it's either feast or famine for these two squash. Well, it's a
feast right now, so enjoy a summer Summer Squash in the summer.
Here's a fun thing to do with squash any time of year, especially
during the peak of the season, like we have right now: Buy a different
variety each week. Get to know the different flavors and textures
of the different varieties. You will be surprised at the many
different flavors and colors.
Michael
Marks Summer Squash Fantasia
Ingredients
| 1/2
lb |
Bacon
(diced) |
| 2
lb |
Zucchini
Squash (sliced) |
| 2
lb |
Yellow
Squash (sliced) |
| 1
bunch |
Chard
(discard stems, thinly sliced) |
| 2
ea |
Red
Onions (diced) |
For
added taste Pepper
Instructions
| 1. |
Cook
bacon in large frying pan, drain oil |
| 2. |
Add
red onions and cook for five minutes |
| 3. |
Add
zucchini squash and yellow squash, cook five minutes |
| 4. |
Add
pepper and mix |
| 5. |
Place
chard on top of mix, cover pan, cook five minutes |
| 6. |
Mix
and serve |
Note:
You can also add diced tomatoes with the chard. This is a great
main dish for any summer dinner.
|
This
week's comes from the academic literary world. Author
Redcliffe Salman wrote,
"The
__________ is the most important, if less acclaimed,
of all the Spanish discoveries and conquests."
What
is it?
See
next week's "Fresh
Tips" for the answer.
Fresh
Tips
The
answer to last week's Fresh Tips Quiz:
Our last Fresh Tips Quiz came from Mrs. Beeton, in
her famous 1861 "Book of Household Management"
"The
smell of the ________ plant is generally considered
offensive, and it is the most acrimonious in its taste
of the whole alliaceous tribe."
What is it? Actually, Emeril Lagasse would
certainly argue that the smell of this item is not
offensive.
In fact, let's just load on "a few hundred cloves"
into a recipe. That's right...Garlic!
|
|
 |
|
Michael
Marks is the marketing director
for JC Produce, the largest independent produce distributor
in California, with distribution facilities in Sacramento
and Los Angeles. He is also known as "Your Produce
Man" on his nationally syndicated television produce
report, and is seen on HGTV's "Home Grown Cooking
with Paul James." You can learn more about Michael
at
www.jcproduce.com or
www.yourproduceman.com.
|
|
|
Discuss
this article with others right now at
The Salon!
|
100%
Safe & Secure
