Olives, Glorious Olives

Oh I so wanted to be out in the fields climbing the ladders into the olive trees and helping with the harvest, but I was a bit too early.  Olive harvest is fast approaching in Italy.  The collection of those black gems occurs between late October to mid November and it will literally take a village to harvest them all.

As I made my way through mid to northern Italy this month I notice orange netting all along the countryside.  This netting is in place to catch the olives that will be harvested.  The netting is wrapped around the tree trunks and across the surrounding ground to make collection of the olives most efficient.  Depending on the slope of your land, the amount of money you have and the age of your olive trees will determine how those olives are released from the branches.  If you can afford it you may bring an mechanical tree shaker into your olive grove, or you may just get a wooden ladder and prop it up against the trunk.  For those who can afford a mechanical method, machines are brought in to actually hug the tree trunks and give them a shake, causing the olives to fall to the ground. For those of lesser means, which would be most local farmers living throughout the Tuscany region, you will call all of your friends and family to come and assist you with the harvest. Pickers climb simple wooden ladders and hand pick those precious jewels or rake and shake the branches until all the olives fall into the nets.

Time is of the essence and you have none to waste if you want a good quality olive oil. Throughout the region, olive oil processors are replacing the old fashion stone processing methods.  A smart farmer knows that they need to keep up with technology and that time is money, so many are having their olives pressed at local olive oil processing plants. 

Here is how it currently works-

You call the processor of your choice and make an appointment to have your olives processed.  You tell them that you will be picking on a particular date and how many acres of trees you will be harvesting and your picking method.  This will determine how long the harvesting process will take,.  From that calculation you are given a time to bring your crop to the plant. An early morning harvest on a 10 acre farm may give you a 3:00 pm appointment at the processing plant. A good olive farmer knows that the longer the olives seat off the trees then less desirable the olive oil will taste, so quick work is imperative. Your olives are quickly brought to the plant where the olives will be sorted, washed, crushed and pressed into oil. Nothing is wasted, even the pits release a usable oil that is included in the finished product.

Once your olives have been pressed, you then take your finished product to be bottled or stored as you wish.  Many Tuscan's will make oil for their own use.  A family that I stayed with had two Foosties (stainless steel containers designed for storing and dispensing oil) in their basement where their oil was stored.  They process enough oil each year to supply their immediate family (and grandma too) enough to last until next years harvest. 

Olive oil must be kept in a cool dark place to keep it fresh and free from rancidity.  Never store your oil in the refrigerator as it will coagulate and be difficult or impossible to pour. Try it some time- place a little oil in a glass or if you have an olive oil based salad dressing, place it in your refrigerate for about an hour. What happens?

Here are some interesting facts about olives that you may not know:

1. Did you know that olives only come in one color? When they are young and immature they are green.  When they are fully ripened they are black in color.  You  may have eaten or seen beautiful red, deep green or very black olives.  They get to be that color because of the processing-brine, water, or lye.  

Olives eaten right from the tree are very biter. To make them edible and enjoyable they need to be processed,

2. Olives are considered a fruit and come from the Olea europea tree.  There are a few varieties including the arbequina, bosana, kalamata, manzanilla and mission. 

3. Olives are extremely healthy for you and should be found in your daily diet!  Pop a few in your mouth each day or incorporate olive oil into your cooking. Olives are high in cholesterol-lowering monounsaturated fats and provide you with many health-protective nutrients, including a variety of antioxidants.

4. A cup of olives will provide 22% of your daily requirement (DV) of iron (recommended 2,000 calorie diet), 16% of your DV of fiber and 20% DV for copper and provide 148 calories.  So eat up!

5. A study published in this years Journal of Alzheimer's Disease found that daily consumption of olive oil or olives may protect against age -related cognitive decline or Alzheimer's disease. A study published in the Journal of Agricultural Food Chemistry found that olive skins contain important antioxidants that may protect against breast cancer cell growth.

Give these fantastic olive treats a try-

Either jarred or from an olive bar, olives come in a variety of colors and flavors .  Red, green, large and small, crinkled, pitted or stuffed there is an olive out there to please any palate.  I enjoy olives brined with lemons or stuffed with garlic cloves or garnished with fresh herbs like rosemary. Tapenade, or olive spread, makes a great snack or appetizer.  Toss it with pasta or top a pizza, or add some to a salad.  Oh the possibilities are endless!

Meat meat meat

Yesterday was an amazing and incredible day! We went to the town of Panzano where the famous butcher Dario resides. Mario Batali studied under this butcher and now I know why.  This guy has a personality begged than life.

When the mad cow epidemic hit England,  Tuscany, known for it's "bistecca" or beef steak, band the sale of T-bone steak. The meat closest to the bone was thought to carry the mad cow disease so no t- bone steak was permitted to be sold in Italy. Instead of fighting it, Dario held a funeral for the steak, including a funeral march down the streets of Panzano. A grave marker has been hung outside of Dario's shop. The plaque reads "It is better to die then to live an injuries life." Today, with mad cow eradicated, the beef steak lives again!

We had dinner at Dario's. trust me the steak is alive.  I never had so much meat served to me in my life. More on that later!

We are off to another winery.

Ciao,

Lenelle

Life in Italy!

I

Life in Italy is amazing-at least from my current experience! I have so much to share but little time and internet connections.  So I will write fast!  We have seen some amazing things- Parmesan cheese, Lambrusco wine, Culatello ham, and balsamic vinegar- all from local artisans.  We are now at a local Agriturisimo or a working farm that doubles as a bed and breakfast. Our hostess is amazing, our food ridiculously delicious. There are olive groves and acres of grape vines used for making Chianti wine on this farm. Tomorrow we will learn about how olive oil is processed and we will meet a world famous butcher.  Now we head to town to eat some regional pizza.  Stay tune..

Ciao-

Lenelle

Un Caffe

I am no longer counting down the days to Italy, but the hours! I understand that one of the first things I will need to do when I set foot on Italian soil is to grab a cup of " un caffe".  I love drinking coffee in Italy.  There is no such thing as a cup of coffee on the run in Italy.  Everything is meant to be savored and drinking coffee is no exception.  I remember stopping for coffee at a gas station on my first trip only to be surprised that it was served to me in a China cup.  I love this!

Ordering a cup of coffee in Italy is actually an art.  Here is a quick lesson on taking an Italian coffee break.

Caffè (kah-FE) - when ordering: 'un caffè'

We might call it espresso; a small cup (usually the equivalent of a shot glass...or less) of strong coffee.  When dispensed out of a machine, which is likely how you will most often receive it, it has a caramel-colored foam on the top called "crema".

Decafinato (deh-kah-fee-NAH-toe) - when ordering:  'un caffè decafinato'

Usually available, but don't be too surprised if it's not.  The "hi test" is most popular, partially because of its perceived aid with digestion after a meal.

Cappuccino (pronounced kah-pu-CHEE-no) - when ordering: 'un cappuccino'

A shot of espresso in a large(er) cup with steamed milk and foam.  Italians stay away from Cappuccino after about 11 a.m.  If you see a bunch of people sitting around drinking cappuccini at three in the afternoon, congratulations, you've found the tourist bar.

Caffè Americano (kah-FE ah-mer-ee-KAH-no)/Caffè lungo (Kah-FE LOON-go)/Acqua sporca (AH-kwah SPORE-kah) - when ordering: 'un caffè americano'

American coffee/"long" coffee/or "dirty water", as Italians might call it. They'll let the water pour from the machine until the coffee becomes weak and bitter.  Essentially the coffee we are used to in America.

Caffè macchiato (kah-FE mahk-YAH-to) - when ordering: 'un caffè macchiato"

Coffee "stained" with milk.  This is very commonly seen...espresso with just a touch of milk foam on top, served in an espresso cup.  A mini-cappuccino, sort of, that is ordered at any time of day.

Caffè latte (kah-FE LAH-te) - when ordering: 'un caffè latte'

Espresso with hot milk, a cappuccino without the foam usually served in a glass. This is what you might call a "latte" in the US. In Italy, outside of tourist joints, you run the risk of getting what you asked for - milk, or worse yet, steamed milk.

Latte macchiato (Lah-te mahk-YAH-to) - when ordering: 'un latte macchiato'

Steamed milk "stained" with espresso, served in a tall glass.

Caffè freddo (kah-FE FRAYD-o) - when ordering: 'un caffè freddo'

Iced, or at least cold, coffee

Caffè corretto (kah-FE ko-RE-to) - when ordering: 'un caffè corretto con grappa'

Coffee "corrected" with a drizzle of liquor.  Grappa is a common addition, cognac or sambuca.

See you at the coffee bar!

Ciao-

Lenelle

La passegiatta

One week from today I will be flying to Italy to lead a culinary tour through the Emilia
Romagna and Tuscany regions. Our goal is to stroll through Italy, staying as far away from the typical touristy sites.  Our focus will be primarily culinary in nature.  We will be in Parma, learning about how Parmagiano Reggiano cheese is made. A trip to Modena will prove educational as we tour a balsamic vinegar operation. Other excursions will include an afternoon with Dario, the infamous butcher that Mario Batali trained under, local harvesting of olives and grapes. A trip to the winery for some grape crushing will be a highlight, no doubt. We'll take in a few other culinary experiences. It is my goal to share these experiences with you here.  Check back between October 5-14 to see what I have been up to.

Ciao-

Lenelle

Blueberries

There are so many wonderful things about summer.  One of them is participating in the growing process of the food we enjoy. If you have a garden, particularly the vegetable variety, you may understand what I am talking about. While there certainly is sweat equity involved in growing your own garden, I think the joy out weighs the work.

Some produce I just can't seem to grow myself, whether it be due to the lack of space on my property or my lack of expertise.  Blueberries fall into this category. No worries. I count myself fortunate to be able to drive just a few miles and behold- there are acres of fresh fruits and vegetables ready for me to pick or purchase and enjoy. 

I enjoy picking a variety of fruits like strawberries, blueberries and apples. To add to that enjoyment I bring some friends along. Thus was the case a few days ago.  I shared my experience and excitement with some preschool children, hoping to instill in them the same wonder and joy of participating in the growing process.  I was amazed at how well they did picking plump blue berries and the fun they had being out in the fields with me.

We were able to pick over 15 pounds of luscious berries before the hot summer sun scorched our skin.  Well the truth be told, we probably picked 18 pounds of berries with the extra 3 pounds ending up in our bellies.

While I love to eat the berries right out of the bucket, I also pick for the purpose of freezing them for those long winter months when I feel like the only good fresh fruit available is apples. My rule goes like this: once it's in the freezer no one can touch those baggies until we can no longer find them fresh and available in the grocery store.  I am old school and still live by the true seasons that I grew up with.  You know the ones where you ate strawberries in June, watermelon in July, peaches in August and apples in September and October.  That's what is called eating local and in season. Now I know you can get these products all year round.  But I prefer eating foods that are at their peak in flavor and  nutritional value. I don't really want to eat a cantaloupe in January that was grown in Chile and spent weeks in transport to get to my local grocery store. I would rather wait to get them at my local farm stand and savor them for a few weeks.  Anticipation is not a bad thing!

Well I did put some of those fresh berries to use right away. I discovered this delicious corn and blueberry salad last summer.  It has become my favorite "go to" recipe for all pot luck dinners this summer.  It has all the ingredients of what is at peak season right now including fresh corn, blueberries, cilantro and cucumbers.  Give it a try.  I think you will love it.

Enjoy your summer!

Corn and Blueberry Salad 

 Prep Time: 10 mins Total Time: 25 mins Servings: 6 About This Recipe


Ingredients

6 ears fresh corn
1 cup fresh blueberries
1 small cucumbers, sliced
1/4 cup red onions, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeno peppers, seeded and chopped

Dressing

2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin

Directions

1. Cook corn in boiling water for 5 minutes or until tender. (Or roast on grill.).
2. In serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno.

For dressing:

1. combine lime juice, oil, honey, cumin, and 1/2 t salt.
2. Combine well.
3. Add to salad and toss.
4. Cover and refrigerate overnight.

Recipe courtesy of Better Homes and Gardens

Fiddleheads

Farmers markets and new grocery stores bring me hours of entertainment and education. On my last trip to a major grocery store in my neighborhood, I was delighted to find a variety of new produce.  Some of what I discovered was new and unfamilar to me. The most unique item catching my eye was the fiddle head ferns, also known as fiddle head greens.

Upon closer examination I noticed that they looked much like the fragile ferns growing in my shaded flower beds. After some investigation I confirmed that indeed that is what it was. Fiddle head by definition is not a special kind of fern but the coiled form of any new fern that has not yet unfurled.  The Ostrich fern is the species grown in Canada and throughout the United States. Originating in Asia, Ostrich fern is one of over 30 varieties of species that would have been found in the diets of early American Indians.  Today fiddle ferns can be found growing along the river banks from Main to Virginia and as far west as the Mississippi. Throughout the world, including New Zealand, Japan and Korea, ferns are a normal fare and are included in the green vegetable section of their daily diets.

Ostrich ferns, in particular, are the variety of choice for human consumption. Other varieties, including Cinnamon, Zenmai and Bracken Ferns, while popular throughout Asia, are not recommended for human consumption. It is believed that there may be a link between these varieties and stomach and esophagus cancer.

If you are brave enough to give these Fiddle heads a try here are a few suggestions:
1. Do not eat them raw!
2. Boil them first to rid them of any properties contributing to GI issues.
3. Treat them like asparagus- with a tender touch
4. Look for them exclusively throughout late April and early May.  There will be a limited supply for about 3 weeks.

How to prepare them:

1. Rinse ferns in cool water and pat dry with a paper towel.
2. In a pot boil the ferns for a few minutes to release the chemicals which contribute to GI issues.
3. In a skillet, heat pan and a few teaspoons of olive oil.
4. Saute ferns in oil for a few minutes.  Salt and pepper to taste.
5. Enjoy!

Eggs

Don't they look pretty?  I bet today you still think they look nice tucked in a bowl in your refrigerator or sitting on your kitchen counter.  But in a day or two you may find yourself a bit overwhelmed by all those hard boiled eggs.  Don't despare, here are a few tasty and unique recipes for you to give a try.

Tomato and Avocado Egg Salad

6 hard boiled eggs, sliced
2 avocados, chopped
1 cup chopped tomato
1/2 cup chopped red onion
1/4 cup chopped fresh parsley OR cilantro
Spinach OR lettuce leaves

Dressing:

2 Tbsp. mayonnaise
2 Tbsp. sour cream
1 Tbsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. hot pepper sauce

Directions:

1.Mix dressing ingredients in small bowl.
2.Reserve and refrigerate 6 center slices from eggs for garnish. CHOP remaining eggs.
3.Combine chopped eggs, avocados, tomato, onion and parsley in large bowl; toss gently to mix. ADD dressing; stir gently just until ingredients are evenly coated with dressing.
4.Refrigerate at least 1 hour to blend flavors. Serve on spinach leaves, garnished with reserved egg slices.

Nutritional information:

calories: 218, total fat: 17g, cholesterol: 189mg,sodium: 316mg,dietary fiber: 5g,protein: 8g

Test your Egg knowledge:
1.Most eggs are laid between which hours in the day?

2. How many essential nutrients are in one egg?
3. You can cook an egg in its shell in the microwave?
4. A large egg contains about __ calories
5. How many grams of protein are contained in one egg?
6. A chef's hat is said to have a pleat for each of the many ways you can cook eggs.
7. All of the protein found in an egg is in the egg white.
8. Eggs contain one of the highest-quality proteins of any food
9. What percentage of the world egg supply is produced in the United States?

See answers below.




Information courtesy of "the incredible egg."

Answers:
1. 7am-11am
2. 13 nutrients
3. no
4. 70 calories
5. 6 grams of protein
6. true
7. False
8. True
9. 10%

Broccoli Raab, Rapini

I bet you missed it at the grocery store! The stock boys place it just above or around the broccoli and it just misses your vegetable radar!  This is a nutritional gem you don't want to miss, but get your American palate ready.

It's name, Broccoli Raab, is one of many.  Perhaps you have seen it as Rapini, cime di rapa, broccoletti, ruvo kale, turnip broccoli or Italian turnips.  Any of those name will get you the same product, but don't be surprised by it's flavor.  It is really a member of the turnip family, not the cruciferous family.

It is believed that the D'Arrigo brothers brought this green , leafy stalk to America in 1927. The D'Arrigo's were interested in introducing us to a new vegetable and broccoli raab was it.  Unlike the sweeter vegetables we are accustomed, broccoli raab, is bitter in taste resembling the family of it's origin, the turnip. It's assertive flavor makes it a great companion with milder flavors and foods, such as pasta, potatoes and fresh white cheeses. It is a great companion to garlic, chili and ginger and serves well either hot or cold. But do not serve it raw as it will be too harsh and fibrous to your palate.

Selection tips:

Broccoli Raab is available all year round but is at peak season in the cooler months. Choose bunches that have thin stalks and small flower buds.  Avoid bunches that are too wet, too dry or yellowing.

Storage tips:

Remove the rubber band that holds the bunch together.
Refrigerate for as few days as possible, wrapped in a damp cloth and enclosed in plastic bag.  Avoid storing this vegetable around fruit that continues to ripen such as peaches, bananas, pears, melon. plums, avocados, apples and all tropical fruit.

Preparation:

Trim the base of each stalk.  To reduce some of it's bitterness, trim the outer layers of the stalk. Broccoli raab will cook quiet quickly so do not wander too far from your stove. After rinsing and trimmed steam vegetable in salted water.

Give this dish a try.

Pasta with Broccoli Raab and Olives

Ingredients:

1 bunch broccoli raab
1/2 pound small spinach pasta such as gemelli or rotini
about 1 dozen oil cured black olives
1-3 garlic cloves
2 tablespoons olive oil
1/4 teaspoon chili flakes
salt and pepper
lemon wedges

Directions:

1. Bring a large pot of water to boil
2. Trim the stems of the broccoli raab, about 1/2 to one inch, depending on tenderness
3. Steam vegetable in the pot of boiling water with 1 teaspoon of salt.  Cook until tender, about 3 minutes
4. With tongs, remove broccoli from the water reserving it for later.
5. Place the pasta in the reserved boiling water in which you have just cooked the broccoli.
6. Mince the garlic, trim the broccoli and remove pits from the olives.
7. Add the olives to the pasta during the last minute or two of cooking.
8. When pasta has reached al dente, remove 1 cup of the water. Drain pasta. Add one tablespoon of olive oil.
9. Combine the remaining oil, garlic, chili flakes in a pot over low heat. Cook for about 3 minutes until the garlic has softened. Add 1/2 cup of the reserved water and the broccoli raab.  Cook another 3 minutes.
10. Add the pasta and remaining reserved water.  Heat through for about 3 minutes or until liquid is absorb.
11. Serve immediately with lemon wedges.

Serves 2 as a main entree

Recipe courtesy of Vegetables from Amaranth to Zucchini

Kale- learn to be a fan!

Did you know that Kale is one of our super foods?  If you haven't added it to your regular diet, now is the time. Kale is a delicious and hearty vegetable that is similar in characteristics as spinach and should be treated in similar fashion.  Kale is most abundant, flavorful and tender during cooler months.  For the best product, choose leaves that are moist, deep in color and have small to medium leaves. Avoid leaves that are dry, brown, yellowed or coarse-stemmed.

Storage: wrap kale in plastic or an airtight containers and keep in a very cool place.  Do not refrigerate for more than a few days, as it will lose its fresh green color. To avoid yellowing, keep kale away from climacteric fruits (one which keep ripening like apples, bananas, avocado, peaches, pears, plums,tomatoes and most tropical fruits).  The presence of ethylene gas, a product for ripening, will cause your kale to lose chlorophyll and protein and will hasten dryness in the leaves.

To extend its shelf life or to revive it, cut the stems and drop it into plenty of lukewarm water.  Soak for 5 minutes.  Shake dry, leaving a little moisture on the leaves.  Pack into airtight containers and store in the coolest part of your refrigerator.  This will restore and extend the life of you kale for a many days.

Varieties of Kale

1. Curly leave: the most common variety found in USA markets.  This variety is slightly chewy, colorful, and bold in flavor.  It makes for good company mixed with other salad greens.

2. Tuscan: a plumed dark beauty. This variety should be cooked to be enjoyed.  The leaves are best if you stem them in stock and will produce a delicious dense, meaty flavor.  It goes best with rich flavors such as olive oil, cheese or Italian pork products such as pancetta, bacon or sausage. Great with starches such as polenta, pasta and beans.  No seasoning is necessary.

3. Russian red: silvery green or gray leaves. These leaves will turn evergreen when cooked, despite its garnet stems. Strong in flavor, it is best paired with grilled sausages, pork or turkey.

4. Ornamental- not recommended for eating, as it produces the least desirable of taste in comparison with other varieties.

A Plethora of ideas for serving Kale-

1. Kale chips

2.Kale quiche

3. Kale pesto

4. Kale and pasta

5. Kale soups

6. Sauteed kale

7. Pizza with kale

Try my favorite.

Baked Kale Chips



1/2 teaspoon kosher salt

1/4 teaspoon smoked paprika

1/4 teaspoon granulated garlic

3 large handfuls kale, torn into shreds

1 to 2 tablespoons extra-virgin olive oil



Preparing to bake. Preheat the oven to 350°. Line a baking sheet with aluminum foil. Combine the salt, smoked paprika, and garlic in a small bowl.



Wash the kale. Rinse the kale leaves, then put them in a salad spinner and spin until the green becomes a blur. Round and round, spinning and spinning — let the kale dry. After it comes out, dry it even more with paper towels. Those leaves should be bone dry.



Oiling the kale. Put the kale leaves in a large bowl. Drizzle over 1 tablespoon of the olive oil. Massage the oil into the leaves. You might need more. You might have larger hands than I do. Use your judgment.



Bake the chips. Arrange the kale chips onto the sheet try and slide it into the oven. Bake until the leaves are crisp to the touch but still a dark green. (When they turn brown, they turn bitter.) Check at the 12-minute mark, to be sure.



Remove them from the oven. Sprinkle with the garlic smoked paprika salt.



Let them cool a bit. Eat.

More than a Christmas pet!

"Ch-ch- ch- chia" Can you hear the jingle running threw your head?  You know, the one we hear every Christmas about chia pets.  Well chia seeds are more than grass growing on the backs of clay dogs. 

Chia seeds have reached celebrity status this year. The latest super seed to sprout up on grocery shelves has actually been around for centuries. Found in abundance throughout Mexico and South America, Chia was highly prized by the Aztecs, who believed it to hold supernatural powers. Derived from the Salvia columbarieae, a member of the mint family, Chia seeds are actually cousins to the sprouts found on your clay “pet.”


Benefits:

Chia seeds are an excellent source of omega 3 (greater source than flaxseeds), fiber, antioxidants, calcium and small amounts of iron.

In a study, Chia seeds were found to help reduce inflammation and blood pressure in folks with type 2 diabetes.

Because of its fiber content it also aids with satiety.

Uses: Because of its ability to absorb liquid easily and gel, Chia seeds are a great addition to oats and pancakes.

Seeds can be eaten raw and make a great addition to yogurt, breads, cookie batter, salads and other baked goods.

Recipe ideas:

Toss a handful (1/4 cup) of seeds into your next cookie, pancake or bread batter.

Sprinkle some atop a green salad

Instead of a poppy seed dressing, substitute Chia Seeds

Sprinkle atop yogurt

Add to homemade granola or energy bars.

Nutritional value: Just 1 tablespoons yields 37 calories, 3 grams fiber, 2 grams protein and 1.75 grams omega-3