Corn

Corn:

About:

Corn, also known as "maize" is a large grain plant domesticated by indigenous people of Mesoamerica in prehistoric times.  The leafy stalk produces ears which contain the grain, which are seeds called kernels and are protected with  silk-like threads called corn silk and encased in a husk.   Maize spread to the rest of the world because of its ability to grow in diverse climates.   Maize is the most widely grown grain crop in the Americas. 

History:

The first domestication of maize in Mesoamerica dates back to 9000 - 8000 BC.  The first corn plants only grew small, one inch long and only one per plant, but artificial selection by the indigenous people of the Americas made it to grow several cobs per plant, and usually several inches long each time.  Today corn grows to about 7 - 10 feet in height.  Each plant bears 2 - 6 long husked ears. 

Sugar-rich varieties called "sweet corn" are usually grown for human consumption as kernels .  White field corn varieties are used for animal feed, various corn based human food uses including grinding into corn meal or masa, pressing into corn oil, and fermentation and distillation into alcoholic beverages (bourbon and whiskey) and as chemical feedstock.  

Nutrition:

Maize and corn meal (ground, dried maize) constitute a staple food in many regions of the world.   At 86 calories per 100 g. sugar corn kernels are moderately high in calories compared to other vegetables.  Corn has a high-quality phyto-nutrition profile consisting of dietary fiber, vitamins, and antioxidants.  It also has moderate proportions of minerals.  Corn is a high glycemic index food item limiting its benefits to diabetics.   Corn is a good source of phenolic flavonoid antioxidant ferulic acid which may play a vital role in preventing  cancers, aging, and inflammation in humans.  Corn contains good levels if some valuable B-complex group vitamins such as thiamin, niacin, pantothenic acid, folates, riboflavin, and pyridoxine.  Corn contains  healthy amounts of some important minerals such as zinc, magnesium, copper, iron, and manganese.  Sweet corn is a gluten free food. 

Health Benefits:

You can get health supportive antioxidant benefits from all varieties of corn.   Some phytonutrients in corn may be able to inhibit angiotensin-1 converting enzyme (ACE) and help lower risk of high blood pressure.  The fiber contained in corn helps support the growth of friendly bacteria in the intestines and helps reduce the risk of intestinal problems including colon cancer.   The good fiber content in corn has the ability to provide many B-complex vitamins and its notable protein content would be expected to provide blood sugar benefits.  Consumption of corn in ordinary amounts of 1 - 2 cups has been shown to be associated with better sugar control in both type 1 and type 2 diabetes. 

Varieties:

Corn is available in the market in three color: Yellow, white, and bi-color, which is yellow and white in one ear.  People have their preferences but it is generally said that white is the sweetest.  Actually, the color of corn has little to do with its sweetness.  The main thing is how long it has been off the stalk.  If you can get it from a farm stand, that's your best bet.  The best season for sweet corn is middle to late summer. 

My Story:

In the supermarket we sold  the corn both loose and  packaged.   When we had it loose, I would use my trick I've mentioned before to use a bunch of parsley to sprinkle the loose corn with water to try to keep it from drying out too fast.  Packaging corn was a different story. Packaging corn is labor intensive.  First you have to cut down the husk and then on the top layer of the package we would strip away enough of the husk to expose 2 rows of kernels.  The putting of the corn into a package and wrapping the package was another separate operation.  So, during a sale it was a rush to get the corn ready.  One time to my surprise I found a dead snake in a crate of corn. It was thin and about 12 - 15 inches long.   It never moved so it didn't scare me, but it was unusual and a story to tell.

Selecting & Storing:

Select fresh looking, well formed ears that are firm with light green color and a tight husk. If you push your thumb into a kernel, it should spray out at you.  Once at home use as soon as possible.  Keep inside the refrigerator with husks still on to maintain flavor, taste, and moisture.  If necessary you can keep up to 2 or 3 days. 

Preparing:

To shuck the corn take the ear and with your thumb and forefinger separate about one third of the tassel and pull it with the shuck straight down to the base of the ear.  This will remove the shuck and the silk in one operation.  Do the other two thirds to finish the ear.  To boil the corn bring the water to a boil and drop in the shucked ears.  Bring the water back to a boil and boil for 3 - 4 minutes.  No longer! Overcooking will make the corn tough.  You can break the ears by hand to make them smaller but do not use a knife,.  A knife tends to crush the kernels.  

Using:

• Farm fresh raw milky sweet corn can be eaten as It is without cooking
• The whole corncob may be grilled and served with salt and pepper
• The whole corn cob may be steamed or boiled in salt water and served with butter or oil
• Boiled kernels are an excellent accompaniment in salads, pizza, pasta, risotto, stews, omelets and fried rice.
• Sweet corn soup and chowder are favorite starters in almost all corners of the world

So, eat up. Enjoy! I'll show you how.......................

Simple but Good:                                           

Corn Fritters: 

1 cup grated fresh corn

1 egg, beaten 

1/2 tsp salt

1 tsp sugar

pinch of freshly ground pepper

1/4 cup flour

1 tsp dried basil

1/4 cup unsalted butter or shortening 

confectioner's sugar for sprinkling

In a bowl thoroughly mix the corn, beaten egg, salt, sugar, pepper, flour and basil.

In a large skillet melt butter or shortening.  Drop the corn mixture by tablespoonfuls into the hot butter.  Fry on each side until golden brown.  Remove from skillet and sprinkle with confectioner's sugar.  Serve warm. 

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Tarragon

Tarragon:

About:

Tarragon (Artemisia dracunculis) is a perennial herb cultivated for use of the leaves as an aromatic culinary herb.  Tarragon is also know as "dragon wort".   The varieties of tarragon include French tarragon, which is best for culinary use; Russian tarragon which is more robust, but inferior in flavor.  Lastly, is wild tarragon which is inferior to Russian tarragon.  

Tarragon is one of the four fine herbs of French cooking, along with parsley, chives, and chervil.   It is particularly suited for chicken, fish, and egg dishes.  Tarragon is the main flavoring component in Bearnaise sauce.  Tarragon is thought to be originated in Central Asia, probably Siberia.  Tarragon is found natively in a number of areas in the Northern Hemisphere.  Tarragon has an aromatic property reminiscent of anise. 

Nutrition:

Tarragon is a rich source of vitamin C, vitamin A, and the B complex group such as folates, pyridoxine, niacin, riboflavin and others that function as antioxidants and co-factors in metabolism.  Tarragon is a notable excellent  source of minerals like calcium, manganese, iron, magnesium, copper. potassium, and zinc. 

Health Benefits:

Tarragon is one of the highest antioxidant food sources among  common herbs.   It is rich in numerous phytonutrients that are indispensable for optimum health.  Scientific studies suggest that poly phenolic compounds in the herb help lower blood glucose levels .  Laboratory studies show that compounds in tarragon extract inhibit platelet activation and adhesion to blood vessel walls  preventing clot formation which can cause heart attack and stroke. 

Medicinal Uses:

Tarragon herb has been used in traditional medicine for stimulating appetite and as a remedy for anorexia, dyspepsia, flatulence, and hiccups.  The essential oil (eugenol) has been in use in dentistry as a local anesthetic and antiseptic for tooth ache complaints.   Tarragon tea may help with insomnia. 

Availability:

Fresh field grown tarragon leaves are available during late spring and summer season.  Hot house grown is available at other times.   So, tarragon is available year round.  Of course, dried tarragon is available year round as well. 

Selecting ans Storing:

Fresh tarragon is one of the most perishable herbs.  Look for fragrant leaves with unwilted green leaves and stems.   Use immediately if possible.  Wash leaves in clean running water and pat dry with a paper towel.  Wrap in paper towel and store in the vegetable compartment of the refrigerator if necessary.  Dried tarragon should be stored in an airtight container in a cool dark place where it will stay for up to 6 months. 

So,  ... Eat up!   Enjoy!   I'll show you how.........................

Culinary Uses for Tarragon:

• Use to flavor white wine vinegar
• Excellent in salad dressings, vinaigrette, and marinades
• Snip over fresh tomatoes or English peas
• Add to chicken, fish, eggs, and sauces

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Cilantro

Cilantro (Coriander):

About:

Coriander (Coriandrum Sativum) , also known as cilantro, Chinese parsley, or dhanic, is an annual herb in the family Apiaieae.  Coriander is native to regions spanning from southern Europe and North Africa to southwest Asia.  Cilantro is the Spanish word for Coriander.  Coriander grows wild over a wide area of the Near East and southern Europe.  What we call "cilantro" is the leafy part of the plant that produces the coriander seeds on your spice rack.  Coriander roots have a deeper more intense flavor than the leaves.  They are used in a variety of Asian cuisines.  They are commonly used in Thai dishes including soups and curry pastes. 

History: 

Coriander can be traced back to 5000 BC when it was cultivated in ancient Egypt.  It was mentioned in the Old Testament.  Coriander was used as a spice in Greek and Roman cultures.  Early physicians, including Hippocrates, used coriander for its medicinal properties, including as an aromatic stimulant.

Uses:

All parts of the coriander plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.  Coriander is common in South Asian, Southeast Asian, Indian, Middle Eastern, Caucasian, Central Asian, Mediterranean, Tex-Mex, Latin American, Portuguese,  Chinese, African, and Scandinavian cuisine.  

Coriander is considered as both an herb and a spice since both its leaves and seeds are used as seasoning condiments.  Cilantro should not be confused with culantro which has a distinctly different spiny appearance, much more potent volatile leaf oil, and a stronger smell.  The name coriander is from the Greek word "koris" which means "bug".  

My Story:

In one of the supermarket produce departments in which I worked the back room area opened to the sales floor.  Consequently, the customers could see everything that went on in the preparation area.   On one occaison I was called to the front of the store and the store director told me that a customer had complained that there was a "rancid" odor coming from the produce preparation area.  Come to figure it out, what the customer was smelling was the cilantro that we were soaking in the sink pror to putting it on display.  It was then that I came to realize that people either love or hate the smell of cilantro.  I personally love the smell of cilantro.  I think it gives a freshness to whatever it is added to. 

Nutrition:

The nutritional profile of coriander seeds differs from that of the fresh leaves and stems.   The leaves are particularly rich in vitamin A, vitamin C, and vitamin K, with a moderate amount of dietary minerals.    While the seeds have generally lower vitamin content, they provide significant amounts of dietary fiber, calcium, selenium, iron, manganese, and magnesium.  

Health Benefits:

Coriander contains phytochemicals which may delay or prevent the spoilage of food seasoned with it.    Chemicals derived from coriander leaves were found to have potential for antibacterial activity against Salmonella.  The essential oil produced from coriander has been shown to exhibit possible antimicrobial effects.    Recent animal studies have confirmed that coriander can stimulate the secretion of insulin and lower blood sugar.  In studies with rats coriander helped reduce the amount of damaged fats in their cell membranes and lowered  levels of LDL ("bad" cholesterol), while increasing HDL ("good" cholesterol).  Many of coriander's healing properties can be attributed to its phytonutrient properties. 

Selecting and Storing:

Cilantro is available all year long.   Select bunches of fresh cilantro  with leaves that look vibranatly fresh with deep green color.   They should be firm, crisp, and free from yellow or brown spots.   Fresh cilantro should be stored in the refrigerator.   Fresh cilantro leaves will last about 3 days.  Whole coriander will last up to week.  Cilantro may be frozen whole or chopped in airtight containers.  

Coriander seeds and powder should be kept in a dark, tightly sealed glass container stored in a cool dark and dry place.   Coriander seeds will last up to one year.  

Simple Ways to Enjoy Coriander:

• Combine Vanilla soy milk with honey, coriander and cinnamon in a saucepan over low heat for a delicious beverage. 
• Saute' spinach with fresh garlic and coriander seeds, mix in garbanzo beans and season with ginger and cumin.
• Add coriander seeds to soups or broths.
• Use coriander seeds in the poaching liquid for fish.
• Add ground coriander to pancakes and waffles for a Middle Eastern flavor.
• Put coriander seeds in a pepper mill to be used as a general seasoning. 

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Rosemary

Rosemary:

About:

Rosemary, Rosarinus officinalis, is a woody perennial herb with  fragrant evergreen, needle-like leaves and white, pink, purple, or blue flowers native to the Mediterranean region.  It is a member of the mint family, Labiatae.  Its leaves look like flat pine-tree needles deep green on top and silver white on the underside.  Rosemary has a unique pine-like fragrant flavor that is balanced by a rich pungency,  a combination that evokes both forest and sea. 

Uses:

Rosemary is used as a decorative plant in gardens and has many culinary and medicinal uses.   Rosemary leaves are used as a flavoring in foods such as stuffings, and roast lamb, pork, chicken, and turkey.  The leaves, both fresh and dried, are used in Italian cuisine..  Herbal tea can be made from the leaves.  Rosemary oil is used for purposes of fragrant bodily perfumes or to emit an aroma into a room.  It is also burned as incense and used in shampoos and cleaning products.  

History:

According to legend rosemary was draped around the Greek goddess Aphrodite when she rose from the sea.  The Virgin Mary is said to have spread her blue cloak over a white-blossomed rosemary bush when she was resting and the flowers turned blue. The shrub then became known as the "Rose of Mary".  Rosemary has a very old reputation for improving memory and has been used as a symbol of remembrance during weddings, war commemorations, and funerals in Europe and Australia.

Nutritional Content:

Rosemary is high in iron, calcium and vitamin B6.  It is also a good source of vitamin A.  Rosemary contains a number of potentially biologically active compounds including antioxidants.  Rosemary contains substances that are useful for stimulating the immune system, increasing circulation, and improving digestion.  It has been shown to increase blood flow to the head and brain, improving concentration. 

Medicinal Uses:

Rosemary is used for digestive problems including:

• heartburn
• intestinal gas 
• liver complains
• gall bladder complains
• loss of appetite

It is also used for gout, cough, headache, high blood pressure, and age-related memory loss.

Rosemary is used topically for:

• preventing and treating  baldness
• treating circulation problems
• toothache
• eczema
• joint or muscle pain such as sciatica, myalgia, & intercostal neuralgia

Rosemary is used as antiseptic and anticellulite, wound healing, in bath therapy and as an insect repellent.  

Selection and Storage:

Whenever possible choose fresh rosemary over dried for its superior flavor.  The sprigs should look vibrantly fresh and should be deep sage green, and free from yellow or dark spots.  Store fresh rosemary in the refrigerator wither in its original package or a slightly damp paper towel, where it will keep for several days.  Dried rosemary should be kept in a tightly sealed container in a cool, dark, and dry place, where it will keep fresh about 6 months.

So..... Eat up!  Enjoy!  I'll show you how.

Serving Ideals:

• Add rosemary to omelets and frittatas
• Use rosemary to flavor chicken and lamb dishes
• Add rosemary to tomato sauces and soups
• Puree rosemary with olive oil as a dipping sauce for bread
• Add rosemary to just about any vegetable for roasting, especially potatoes

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Parsley

Parsley:

About:

Parsley, known as Petroselinum crispum is in the family of Apiaceae with carrots, celery, and fennel.  Garden parsley is a bright green biennial plant in temperate climates or an annual herb in subtropical and tropical areas.   Parsley is widely used in Middle Easter, European, and American cooking.  Curly leaf parsley is often used as a garnish.  In central and eastern Europe and in western Asia many dishes are served with fresh green chopped parsley sprinkled on top.  Parsley is the world's most popular herb.  It is used as a garnish, condiment, food, and flavoring.  In manufacturing parsley seed oil is used as a fragrance, in soups, cosmetics, and perfumes.

Varieties:

There are 2 main groups of parsley used as herbs:

1. Curly leaf parsley - often used as garnish

2.  Italian flat leaf parsley - Moe fragrant and less bitter taste than curly.          

Root Parsley - grown as a root.

This type of parsley produces much thicker roots than types cultivated for their leaves.  Root parsley is common in central and eastern European cuisine, where it is used in soups and stews, or simply eaten raw as as a snack, similar to carrots.  

History:

Parsley is native to the Mediterranean region of Southern Europe.  It has been cultivated for more than 2000 years. Parsley was used medicinally prior to being consumed as a food.   Although lacking documentation, here is a list of purported medicinal uses:

• Urinary tract infections
• Gastrointestinal disorders
• Constipation
• Kidney stones
• Jaundice
• Intestinal gas
• Indigestion
• Colic 
• Diabetes
• Cough
• Asthma
• Fluid retention
• Osteoarthritis
• Anemia
• High blood pressure
• Prostate condition
• Spleen conditions.

It is also used to start menstrual flow, to cause an abortion, as an aphrodisiac, and as a breathe freshener.

Nutrition:

Parsley is a nutririous food.  It is actually a storehouse of nutrients with a delicious and vibrant taste.   Parsley is an excellent source of vitamin K and vitamin C, as well as a good source of vitamin A, folate, and iron.  Parsaley's volatile oil components include myristicin, limonene, eugenol, and alpha-thujene.  Its flavonoid components include apirn, apigenin, erisocriol, and luteolin.  Parley is a good source of foic acid which plays a role in cardiovascular health. 

Health Benefits:

Parsley contains 2 types of unusual components that provide unique health benefits.  The first is volatile oil components, that have been shown to inhibit tumor formation in animal studies and particularly, atumor formation in the lungs.  Secondly, there are flavonoids in parsley that have been shown to function as antiooxidants that combine with highly reactive oxygen conmtaining molecules and help prevent oxygen based damage to cells. 

My Story: 

In my grandfather's grocery store one of the things we would do to help keep the produce at its best was to sprinkle  the vegetables that had a tendency to dry out with water at night.  This was done in the produce cooler,  and we would use a bunch of parsley, which we dipped into water and then sprinkled onto the produce.  It reminded me of the way the priest sprinkles the congregation with holy water at church.   Years later I would use that technique to sprinkle down off-refrigeration displays of fresh corn to keep them from drying out.  I'm sure people thought I was nuts.

Concerns:

Parsley is among a small number of foods that contain measurable amounts of oxalate, naturally occurring substances found in plants, animals, and human beings.  When oxalate's become too concentrated in body fluids it can crystallize and cause health problems.  For this reason individuals with already existing and untreated kidney oar gallbladder problems may want to avoid eating parsley.

Availability:

Parsley is available in the supermarket year round.  It can be found fresh and dried. 

Selecting and Storing:

While parsley is available dried, fresh parsley is superior in flavor. 

Choose parsley that is deep green in color and looks fresh and crisp.  Avoid bunches that have leaves that are wilted or yellow as this indicates they are over mature or damaged.

Fresh parsley should be kept in the refrigerator in a plastic bag.  If the parsley is slightly wilted, sprinkle it lightly with some water, or wash it out completely drying it before storing in the refrigerator.  

 Fresh parsley should be washed right before using since it is highly fragile.

So.....Eat up!  Enjoy!  I'll show you how.

Simple but Good:

• Combine chopped parsley with Bulgar wheat, chopped green onions, chopped tomatoes, mint leaves, lemon juice, and olive oil to make the classic Middle Eastern dish, tabbouleh.
• Add parsley to pesto sauce to add more texture.
• Combine chopped parsley, garlic, and lemon zest and use as a rub for chicken, lamb, and beef.
• Use parsley in soups and tomato sauce.
• Serve a colorful salad of fennel, orange, cherry tomatoes, pumpkin seeds and parsley flakes.
• Chopped parsley can be sprinkled on salads, vegetable sautes and grilled fish

Celery

Celery:

About:

Celery is a plant variety in the family Apiaceae, commonly used as a vegetable.  It is the same family as carrots, parsley, fennel, and caraway. 

Varieties:

In North America commericial production of celery is dominated by the varieties called Pascal celery.  The stalks grow in tight straight parallel bunches and are typically marketed fresh that way, without the roots and just a little green leaf remaining,  Celery hearts are just the inner ribs of celery.  In Europe the most commonly available celery is Celeriac.  It is grown for its hypocotyl forming a large bulb (commonly , but incorrectly called celery root).  Another type is "leafy celery", which looks like parsley but tastes like celery.

Availability:

In the past celery was grown as a vegetable for winter and early spring., it was perceived as a cleansing tonic.  By the 19th century the season for celery had been extended to last from the beginning of September to late in April.  Today celery is available year round.  Harvesting occurs when the average size of the celery in a field is marketable.  Today over 1 billion pounds of celery are produced each year in the U.S.  with California, Michigan, and Florida accounting for 80% of the total. 

Usage:

Celery is used around the world for its crisp petiole (leaf stalk).  The leaves are strongly flavored and are used  less often as either a flavoring in soups and stews or as a dried herb.  On a worldwide basis celery is often served as a "major plate vegetable" rather than an additive to soups and salads.  In temperate countries celery is also grown for its seeds.  Celery, onions, and bell peppers are called the "holy trinity" of Louisiana Creole and Cajun cuisine.  Celery, onions, and carrots make up the French "mirepoix" often used as a base for sauces and soups. 

Health Benefits:

Recent research has increased our knowledge about celery's anti-inflammatory benefits including its protection against inaflammation of the digestive track itself.  Non starch, pectin based polysaccharides found in celery help improve the integrity of the stomach lining, decrease the risk of stomach ulcer, and better control the levels of stomach secretions.  There is evidence that pectin-based polysaccharides in celery decrease the risk of inflammation in the cardiovascular system.

In addition to vitamin C and flavonoids at least a dozen other types of antioxidant nutrients have been identified in celery.  The antioxidant benefits we get from celery are largely due to phenolic nutrients which help protect us against unwanted oxygen damage to our cells, blood vessels, and oxygen systems.  

Here are some Health Benefits from 1 - 2 stalks of celery:

• Celery is a great choice when watching your weight - only 10 calories to a stalk
• Celery reduces inflammation 
• Celery calms you down - minerals in celery, esp. magnesium & essential oil soothe the nervous sys.
• Celery regulates the body's alkaline balance
• Celery aids digestion - high water content and insoluble fiber helps ease passage of stool
• Celery contains "good" salt - organic, natural, and essential for health
• Celery cares for your eyes - can deliver up to 10% daily need of vitamin A
• Celery reduces "bad" cholesterol - 2 stalks a day can reduce LDL by up to 7 points
• Celery lowers blood pressure - raw and whole
• Celery can improve sex life - 2 pheromones boost arousal levels
• Celery can combat cancer - a powerful flavonoid in celery can inhibit cancer cell growth

My Story:

Celery is always plentiful at a good price around Thanksgiving.  It would often come in a box ready to be processed.  That is trimmed and bagged.  People use celery in stuffing for their Thanksgiving turkey, so there was always plenty of celery to process.  The smell of celery reminds me of that.

One year we had celery at a particularly good price and it was selling very well.  In fact we were a little short on our order of celery.  When we realized this we put in an order for 50 cases, a large order for us.  Well the next day we had a vist from our districrt manager.  The part timer who closed the night before did not fill the celery display as instructed.  When the district manager arrived the first thing he saw in our department was the empty celery display.  He started to ask a bunch of questions and then called the warehouse and ordered us another 50 cases.  Well, when it arrived we had way too much celery, more than we could sell before it would spoil.  So, a transferred some of it to other stores in our chain in our area, but we still ended up throwing a bunch (no pun intended) of celery away.  It was a costly lesson.

Selecting and Storing:

Choose celery that looks crisp and snaps easily when pulled apart.  It should be relatively light and compact, and not have stalks that splay out.  The leaves should be pale to bright green in color with no yellow or brown patches. 

Celery can be stored in the plastic bag it came in from the store by squeezing out excess air and closing the bag tightly.  Place in the refrigerator for from 5 to 7 days.  Celery that is left at room temperature for longer than a couple of hours will begin to wilt.  Sprinkle it with water and place back in the refrigerator.  

Preparing:

To clean celery cut off the base and leaves, then wash the leaves and stalks under running water.  Cut the stalks to desired length.  If the outside of the celery stalk has fibrous strings, remove them by making a thin cut into one of the stalks, and peeling away athe fibers.  Be sure to use the leaves, which are rich in vitamin C, calcium, and potassium, within a day or two.  

So......... Eat up!  Enjoy!  I'll show you how.

Simple but Good:

• Add chopped celery to your tuna fish or chicken salad.
• Try eating peanut butter or cream cheese & olives on celery stalks.
• Braised chopped celery, radicchio, and onions and serve with walnuts and you favorite soft cheese.
• Use celery leaves in salads.
• \Add celery leaves and sliced celery stalks to soups, stews, casseroles, and stir-fries.

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Grapes Revisited

Grapes Revisited:

About:

A grape is a fruiting berry of the deciduous wood vines of the botanical genus "Vitus".   

Grapes grow in clusters of 15 to 300 grapes, and can be crimson, yellow, black, dark blue, green, orange, or pink.  What are referred to as "white" grapes are actually green.   Grapes can be eaten raw or used in making wine, jam, jelly, juice, grape seed extract, raisins, vinegar, and grape seed oil.

Commercially cultivated grapes are classified as table grapes or wine grapes.  Table grapes tend to be larger, seedless, and have thin skin.  Wine grapes are usually seeded (with seeds), smaller, and relatively thicker skinned.  Wine grapes also tend to have a higher sugar content.  The cultivation of grapes began 6000 to 8000 years ago in the Near East.  Yeast, one of the earliest domesticated microorganisms, occurs naturally on the skins of grapes, leading to the innovation of alcoholic drinks such as wine.   The earliest evidence of wine-making dates back 8000 years in Georgia.

My Story:  

Growing up I remember grapes being around, but usually they had seeds, so we didn't bother with them that much.  What I remember more was my grandfather on my mother's side having a jug of his home-made wine  on the floor by his foot under the dinner table.  My father would mix the wine with some ginger ale and give it to me.   My father used to tell the story of when his father had the grocery store and had one of the cousins working for him.  Well, Grandpa Schiera used to make wine in the cellar of the store. Back then soda was sold in glass bottles and a deposit for the bottle was charged.   After the bottle was empty you could return it to the store and get the deposit  back.  It was a great way for us kids to make some money by collecting up the empties and returning them to the store.   When the store received the bottles they would have to be separated and organized to return to the bottling company.   Well, this cousin seemed to love separating the bottles in the cellar.  He was constantly asking, "Uncle Joe, can I go down and work on the bottles?"  He did a good job but something just didn't seem right.  Finally, Grandpa followed him down to the cellar and stood in the shadows to watch, only to find out the kid was doing the bottles ok, but he was also drinking some of the wine.  He always seemed so happy when he came back up after doing the bottles.

Varieties of Grapes:

While there are no reliable statistics breaking down grape production  by variety, it is believed the most cultivated is the Sultana, also know as the Thompson Seedless.  Next is the Airen variety.  Others varieties include Cabernet Sauvignon, Sauvignon blanc, Cabernet Franc, Merlot, Grenache, Tempranillo, Reisling, and Chardonnay.

Juice is obtained from crushing and blending grapes into a liquid.  The juice is sold as such or fermented and made into wine, brandy, or vinegar.  The raisin is a dried grape.

Health Benefits:

Grapes contain phytochemicals that have been positively linked to inhibiting cancer, heart disease, degenerative nerve disease, viral infections, and mechanisms of Alzheimer's disease.  Grape seed  oil from crushed seeds is used in cosmeceuticals and skin care products.  Commercial juice products from Concord grapes show potential benefits against onset stage cancer, platelet aggregation and other risk factors of Atherosclerosis, loss of physical performance and mental acuity during aging.  Grapes have long been classified as a low glycemic index food.  Studies have connected grape intake to better blood sugar balance, better insulin regulation, and increased insulin sensitivity. 

Selecting and Storing:

Fully ripened grapes are plump and free from wrinkles.  They should be intact firmly attached to a healthy looking stem and not leaking juice.   The sweetness of grapes can be predicted by the color of the grapes.  Green grapes are medium sweet.  Red grapes are very sweet.  Blue- black grapes are the least sweet.  

Store unwashed grapes loosely wrapped in a paper towl in an airtight container or plastic bag.  They will keep fresh in the refrigerator for up to 5 days. 

Concerns:

Consumption of grapes and raisins are a potential health risk to dogs.  Toxicity can cause acute renal failure with anuria and may be fatal.  No grapes or raisins for your dog.

Enjoying Grapes:

Grapes retain their maximum amount of nutrientsand their maximum taste when the are enjoyed fresh and not prepared in a cooked recipe.  Cooking temperatures in baking can samage some of the unique and delicate phytonutrients found in grapes.

So..... Eat up!  Enjoy! I'll show you how.

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